Flaky shortcrust pastry

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By

Michael James

Abstract

This has been my go-to pastry for years. It’s perfect for lots of my favourite bakes, such as galettes, quiche or tops for pot pies. It is very easy to make and use, and it gives you a wonderfully light, flaky crust.

To increase the versatility, I have included variations for wholemeal and whole rye. Try any grains you can get your hands on and celebrate the difference in flavours.

If you want to add even more flavour, substitute the water with crème fraîche, sour cream or milk kefir. When using wholemeal or rye, the absorbency of the flour will differ, so check the dough as you mix and add more liquid if needed.

I recommend making the plain dough first so you get to know how the dough should feel. Once you’re comfortable with that, you can change the flours and liquids used, knowing what you’re aiming for.

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