This easy flaky pastry is buttery and delicious and is super simple to make. It's the perfect pastry for beginners. This is my go-to pie pastry for savoury pies.

If you're scared of making your own pastry then I hope you'll give this easy flaky pastry a go. It's perfect for beginners as it is quick and easy and fairly foolproof.

AND it is rich and buttery and flaky and delicious! I promise you the taste is so much better than any store-bought pastry.

Want a delicious pie to use this pastry on? Check out my Chicken Pot Pie recipe!

Ingredients

You need just two ingredients for this pastry (plus water)

Butter
Flour
Chilled water

What you need

To make this pastry you will need a few kitchen accessories to help:

Some kitchen scales for weighing the ingredients
A large bowl to make it in
A sieve for sifting the flour
Some foil for wrapping the butter
A grater for grating the butter
A palette knife or metal spoon for mixing
A jug for pouring the water
A ziploc bag or plastic wrap for storing the pastry in the fridge
A rolling pin for rolling it out

How to make easy flaky pastry

Before getting started, you need to prepare the ingredients:

Weigh out the butter, wrap it in foil and pop it in the freezer for 30 minutes to firm up. This will make it easier to grate.
Measure out the water and put it in the fridge to chill for 30 minutes.

Now you're ready to begin.

Top Tip: Try to do the following steps quickly so that the butter stays firm.

Start by sifting the flour into a large mixing bowl.

Next, grate the chilled butter onto the flour - I use a box grater for this.

Then use a palette knife or metal spoon to mix the butter into the flour. You want all the butter to be coated in butter.

Once it is mixed in, it should almost resemble breadcrumbs.

Next add the water slowly, using the palette knife to mix it. Start with adding half the water and mix before slowly adding a bit more at a time, mixing each time.

Finally use your hands to bring it all quickly together into a dough. Try to avoid handling it too much as you don't want the warmth of your hands to melt the butter.

It should leave the bowl clean but not be sticky. If it is too sticky, just add another tablespoon of flour. If it leaves a lot of flour or bits of butter in the bowl, add a drop of water.

Shape it into a flat square, rectangle or circle (depending on the shape of dish you will be using), place it in a ziploc bag and place it in the fridge for 30 minutes before rolling it out.

Once you are ready to use it, turn it out onto a floured surface and use a rolling pin to roll it out to the desired size for your pie dish.

Now it's ready to add to your favourite pie!