Flaky pastry on a hot day? It’s doable if you keep everything cold.
Chill your bowl in the freezer and your flour (200g) in the fridge. Grate 150g frozen unsalted butter into the flour and toss to coat. Don’t forget a pinch of salt! (I did.) Add about 100ml iced water gradually, bringing it together without overworking. You want to see separate flecks of butter, because that’s what makes it flaky.
Shape it into a flat block, wrap it and chill for an hour before using.