2 1/3 cups Flour
14 tbsp Butter, frozen
1 pinch Salt
10 tbsp Water, chilled
1 tbsp Lemon Juice
Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
Mix together the water and lemon juice and set aside.
In a large bowl mix together the flour and salt.
On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour with a knife in with a knife. The colder the butter the flakier the pastry will be.
Add in the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
Note: Once you put pastry in the fridge and it relaxes it will get a little wetter so factor that in.
To use your pastry: Follow instructions required by the recipe you are making. Typically, you will bake the pastry at 400 degrees for 30-40 minutes.