Crèe Fraîche Flaky Pastry

The flakiness and richness of this pastry is due to the high ratio of fat to flour. Because it is so short, it is best used for pies with dry fillings and is not recommended for tart cases, as it will crumble. This is one pastry I don’t recommend freezing - it’s best made and used immediately. This quantity is sufficient for one large or a dozen small pies.

Although I don’t use this pastry in any of the preparations in this book, I include it here as it is a useful one with which to