Crème Fraîche Flaky Pastry

This is a very short pastry because of the high ratio of fat to four, which gives it its flakiness and richness. This pastry is best used for pies that have relatively dry fillings, as it does not need any extra moisture. It is not recommended for tart cases as it is too short and will crumble and fall apart. The pastry responds best when fresh and I don’t recommend freezing it. This quantity will yield 6 individual pies or I large one.