How Do You Make Pasty Dough?
This flaky dough is perfect for using with pasties and any kind of a pot pie. The trick with the dough is to keep it as chilled as possible to keep the butter in small pieces instead of melting into the dough. This technique will make the dough nice and flaky once it is baked. Cut the butter into tablespoon-sized slices and keep them refrigerated until you are ready to use them. In a large bowl, sift the flour and salt together. Add the butter on top of the flour. Using a pastry cutter or two butter knives, cut the butter into the flour until the butter and flour are mixed together. To cut the butter, press down with the pastry cutter or draw the two knives through the butter away from each other. The butter should be crumbly and about the size of peas or slightly smaller. Add half of the water and mix it into the crumbly flour mixture to create a dough. Then add the rest of the water a tablespoon at a time, mixing each time until the water is just incorporated. Once all of the water i
