Flaky pastry

Flaky pastry gets its character from the way fat is added. The fat is rubbed or cut into the flour until the pieces are about the size of a pea or hazelnut. When water is added and the dough comes together, those pieces of fat are flattened into thin sheets between the dough.

In the oven, the fat melts and the moisture in the dough turns to steam, which separates the layers and leaves a crisp, flaky texture. Because some gluten forms once water is added, the dough holds together while it is rolled.

A flaky dough is used for the top crust of covered pies and for crusts that are blind baked. Laminated pastries such as puff pastry take the idea further by folding butter into many distinct layers, but the quick flaky method needs far less work.