This is very easy to make and use, and it gives you a wonderfully light, flaky crust.
By
Michael James

8 Jul 2021 - 10:19 AM  UPDATED 8 Jul 2021 - 10:19 AM

Use it in Michael's mushroom, red onion and tarragon quiche.

This is an edited extract from All Day Baking by Michael and Pippa James (Hardie Grant Books, $45, available where all good books are sold). Photography: © Lisa Cohen

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01 / 07
Put the flour and salt in a mound on your kitchen bench and scatter the chilled butter cubes over the top.
Hardie Grant Books / Lisa Cohen
02 / 07
Roll the butter into the flour.
Hardie Grant Books / Lisa Cohen
03 / 07
Make a well in the middle and add the chilled water.
Hardie Grant Books / Lisa Cohen
04 / 07
Use a dough scraper or knife to gently cut the flour into the water.
Hardie Grant Books / Lisa Cohen
05 / 07
Roll out or press the dough into a rectangle.
Hardie Grant Books / Lisa Cohen
06 / 07
Fold the dough, like a letter.
Hardie Grant Books / Lisa Cohen
07 / 07
Rotate, roll and fold the dough twice.
Hardie Grant Books / Lisa Cohen
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