This butter-based pastry dough is a recipe thats popular in france. Use it to make both sweet and savory pies and tarts. Cooks note: quick and cold the secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form the cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being processed by your body heat.
