Tested till perfect Flaky Pastry
Flaky Pastry
Photography by Matthew Kimura

Flaky Pastry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size one 9-inch (23 cm) double-crust pie


  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupcold butter, cubed
  • 1/3 cup 1/3cupIce water


In bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Stirring briskly with fork, drizzle ice water over flour mixture until pastry holds together, if necessary sprinkling dry spots with more water, 1 tbsp (15 mL) at a time, until pastry holds together. Divide in half; press into discs. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 3 days or enclose in airtight container and freeze for up to 2 weeks. Let come to room temperature before rolling out.)

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