Flaky pie dough

without a food processor

This pie crust uses pure butter as the fat component. It makes a very tender crust with excellent flavor.

Rub cold butter into flour, salt and sugar until you get this coarse crumb. There should be a few large pea-size pieces in there too.

Add in a little lemon juice and just enough ice cold water until it forms a dough that holds together but isn't sticky.

Now, here's the trick to extra flaky pastry: Laminating the dough.

Roll the dough into a 10inch rectangle then fold into 3rds like a pamphlet

Turn the dough 1/4 turn then repeat the rolling and folding.

This folding brings flaky layers and doesn't overwork the dough

Use the pastry in all your favourite sweet or savory pies!

It freezes really well for future use too. See the link below for the full recipe!