Ingredients
Equipment
Method
- In a large mixing bowl or food processor, combine the flour, salt, and sugar.
- Add the olive oil and mix with a spoon or fork (or pulse in the food processor) until the mixture resembles coarse crumbs.
- Slowly add the cold water, mixing or pulsing just until a dough forms. You may not need all the water—stop when it just comes together.
- Gently bring the dough into a ball. Avoid overmixing or kneading.
- Flatten into a disc, wrap in parchment or beeswax wrap, and refrigerate for at least 30 minutes.
- Roll out on a lightly floured surface or between two sheets of parchment paper when ready to use.
Notes
- Make Ahead: Dough can be made up to 2 days in advance and stored in the fridge, tightly wrapped. You can also freeze it for up to 3 months—just thaw in the fridge overnight before using.
- Texture Tip: For flakier results, make sure your water is ice-cold. You can even chill your flour beforehand on hot days.
- Rolling Tip: If the dough feels too firm after chilling, let it rest at room temperature for 5–10 minutes before rolling.
- Baking Uses: This dough is perfect for galettes, savory tarts, hand pies, and freeform pies. Avoid overly wet fillings to keep the base crisp.
- Vegan Option: This pastry is naturally vegan with no substitutions needed. It works beautifully for plant-based bakes.
- Flavour Variations: Add herbs like thyme or rosemary for a savory twist, or citrus zest for sweet bakes.