560gramscake flour or fine sponge flourapproximately 1000 ml or 4 cups firmly packed
Weigh out the flour and sift into a medium bowl.
Cut the butter into large chunks and place into another bowl or jug.
Pour the hot water over the butter and allow to melt. The butter will soften but won't become completely liquid and that's how it should be.
Add the butter mixture to the flour and stir to combine thoroughly but don't over mix. The mixture will be a soft dough, but not like a batter.
Line a square or rectangular baking tin or container with cling film and tip the dough into it, ensuring all dough surfaces are covered so that they don't dry out. The cling film will help to release the dough from the container once it has chilled.
Leave the dough in the refrigerator overnight and it will be ready to use as is, the following day.
It may be too soft to roll and you can break off pieces to line the baking tray for your pie. Alternately, roll out onto a piece of floured parchment but work quickly because the pastry starts softening as soon as it is out of the fridge.
This dough will keep for up to 3 days in the refrigerator but can also be frozen if not used immediately. If using frozen dough, allow to defrost in the refrigerator overnight before using.
For a more flaky pastry follow the additional steps.
Additional steps for flakier pastry
After overnight chilling, remove the pastry from the refrigerator. Roll immediately or return it to the fridge as it softens quickly and tears easily.
Dust a clean work surface with cake flour and place the square of dough in the center. Also lightly dust the rolling pin and the top of the dough.
Roll from the center upward then turn the dough 180 degrees and roll upward again. The dough will be soft so ensure that there is sufficient flour to prevent sticking and tearing.
When you have rolled the dough into a shape approximately 40 cm long and 30 cm wide, fold up one third of the dough to the center and fold down the last third to cover it. Turn the pastry 90 degrees again and fold the rectangle into thirds one more time.
Cover and refrigerate for at least an hour, then repeat the rolling and folding two more times, letting the dough rest and chill in the refrigerator between each time.
After the third unit of rolling and folding, refrigerate for at least an hour before use.
This recipe yields 1.25 kg of butter pastry.
I used 400 grams cold butter and 100 grams frozen butter.