This is somewhere between a rich traditional pie dough and puff pastry, and the traditional pastry for Eccles cake or Ecclefechan tart. Its somewhat easier to make than puff pastry, but it does require the requisite “turns” that a true puff pastry is made with. Once this dough is made, however, it will keep, well wrapped, for several days in the refrigerator, and for several months in the freezer. You can use the dough for puff pastry shells, turnovers, cheese straws, or a quick, improvised pie crust. Prep
The process of making a flaky pastry involves “cutting” one quarter of the total fat into the flour such as a pie dough till it forms what resembles coarse meal. Proper incorporation of the fat, in this step, provides flour lubrication and restricts or at least delays its quick absorption of added water.
Flaky pastry, like the one pictured here, is made by incorporating small chunks of solid butter or fat through flour (either but rubbing in using your fingertips or cutting through using the cutting blade of a food processor) then binding the dough with moisture from other ingredients such as water and/or eggs. Shortcrust pastry is a great example of this type of pastry.
I always say that a good flaky pastry dough is ugly – the chunks of fat should remain identifiable, and the dough will be uneven in texture and have a streaky appearance. It shouldnt be smooth or even if you want a lovely flaky texture when it is baked. Its these pockets of fat that melt during baking, releasing steam and pushing apart the structure around them, creating the flakiness.
It is good to note that a high temperature is required during baking for the steam created by the melting butter to be effectively evaporated – if not, the pastry wont form a crust, and you will be left with a soggy pastry.
There are three main types of pastry: crumbly, flaky and laminated (or puff). The texture of each (which is indicated by their names) is mainly determined by two things – the consistency of the fat used and how it is incorporated into the pastry dough.
It is important to use well chilled butter, so it not only remains in distinct pieces during mixing and rolling, but also doesn’t begin to melt during baking until the dough structure around the butter pieces has started to set so that crisp flaky texture can form.
This is somewhere between a rich traditional pie dough and puff pastry, and the traditional pastry for Eccles cake or Ecclefechan tart. Its somewhat easier to make than puff pastry, but it does require the requisite “turns” that a true puff pastry is made with. Once this dough is made, however, it will keep, well wrapped, for several days in the refrigerator, and for several months in the freezer. You can use the dough for puff pastry shells, turnovers, cheese straws, or a quick, improvised pie crust. Prep
How to make quick flaky pastry
FAQ
What creates the flakes in a pastry?
What makes puff pastry so flaky?
Why is my pastry not flaky?
What causes flaky crust?
What makes a pastry flaky?
The fat is the fantastic ingredient that creates the magical flakiness in the dough – which could be butter, shortening, lard, or even cream cheese. The fat has two jobs in making the pastry flaky. The one function of the fat is to coat the flour and prevent it from absorbing moisture and developing gluten.
How do you make a flaky pastry?
You usually begin by cutting or crumbling the fat into the flour, creating a pile of buttery “sand,” then adding enough water to create a soft dough. The fat is the fantastic ingredient that creates the magical flakiness in the dough – which could be butter, shortening, lard, or even cream cheese. The fat has two jobs in making the pastry flaky.
What is the secret to making pie crust flaky?
What’s the secret to making pie crust flaky? To make pie crust flaky, keep the kitchen, ingredients, equipment, and hands cool; use a combination of butter and shortening; use water and vodka as the liquid; use organic, unbleached, all-purpose flour; work lightly with the flour-butter mixture and when binding the dough, and preheat the oven.
What factors should be considered when preparing flaky pastry?
Following are some aspects for considerations when preparing flaky pastry: The bakery must ensure that the dough is properly mixed. Overmixing can lead to the fat’s complete incorporation into the dough resulting in loss of functionality. Similarly, undermixing can lead to underdeveloped dough which lacks consistency.