Flaky Pastry

Preparation info
    • Difficulty


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By Isabella Beeton

Published 1861

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For Pies, Tarts and Tartlets

  • 1 lb. plain flour
  • pinch of salt
  • 10 oz.


Sift the flour and salt into a basin. Divide the butter into 4 equal portions and lightly rub ¼ of the butter into the flour. (If a mixture of butter and lard is used, blend them together with a round-bladed knife to get an even consistency, before dividing into 4.) Mix to a soft dough with cold water and lemon juice.

Roll out into an oblong strip, keeping the ends square and place ¼ of