What is the ratio for fat to flour flaky pastry?

There isn't one single "magic ratio" for fat to flour in flaky pastry. The ideal ratio depends on a few factors:

* Type of fat: Butter, shortening, and lard all have different melting points and fat content, influencing the flakiness.

* Desired flakiness: More fat generally leads to more layers and a flakier texture.

* Type of pastry: Puff pastry, which is extremely flaky, has a higher fat ratio than a simple pie crust.

Here's a general guideline:

* For a basic pie crust: Aim for a 1:1 ratio of fat to flour. This will give you a tender, flaky crust that's still sturdy enough for pie filling.

* For a flakier pastry: Increase the fat ratio to 1.5:1 or even 2:1 fat to flour. This will result in a lighter, more layered texture, ideal for pastries like croissants or puff pastry.

Remember:

* Cold ingredients are key: The fat needs to stay cold for it to form those flaky layers. Use chilled ingredients and work quickly to avoid the fat from melting.

* Cutting in the fat: Use a pastry blender or your fingertips to cut the fat into the flour until it's in pea-sized pieces. This creates pockets of fat that steam and separate the layers during baking.

Experiment and find your favorite ratio:

Don't be afraid to play around with different fat ratios and techniques until you find the perfect recipe for your desired flakiness!