Flaky all-butter pastry

This recipe makes enough pastry for Dan Lepard's apple and rhubarb lattice-topped pie.
This recipe makes enough pastry for Dan Lepard's apple and rhubarb lattice-topped pie. Photo: William Meppem

This recipe makes enough pastry for the base and a lattice top of a 20-centimetre round pie dish. You can make the dough ahead, store it in the freezer overnight (or longer), then thaw to use.

Ingredients

75g ice-cold water

75g ice-cold milk

2 egg yolks

30g castor sugar

350g white bread flour

1 tsp salt

200g unsalted butter, fridge-cold

Method

1. In a jug, whisk together the ice-cold water, milk and yolks until smooth then stir in the sugar.

2. Put the flour and salt in a large bowl and rub in 30 grams of the butter until any lumps have vanished. Then coarsely grate the remaining butter into the bowl and toss it through the flour gently but evenly.

3. Pour most of the milk and egg mixture in with the flour, holding a little back, and cut it though with a knife until a firm dough starts to form. Add the remaining liquid so the dough holds together without any crumbs, but only roughly so the butter stays in grated threads. Any leftover milk can be used to brush on the top of the pie.

4. Press the dough together into a round, flat disc, cover in plastic wrap and chill for at least half an hour.

5. When you're ready to make the pie, flour the rolling surface and the rolling pin and roll out to three millimetres thick.

Note: This makes enough pastry for one apple and rhubarb lattice-topped pie or use half a batch for my apple and raspberry crumble pie.

Find more of Dan Lepard's recipes in the Good Food Favourite Recipes cookbook.

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