Pete's Food Blog

11. Sep, 2021

My "Go to" pastry recipe... for pies, savoury or sweet

Ingredients:

280g plain white flour

1 tsp salt

175g cold butter/margarine or vegan substitute - cut into 1 cm cubes

5 tbl cold water

Method:

Blitz the flour, salt and fat to form a crumb. With the food processor blades still turning, add the water 15 ml at a time until the dough forms into a ball. Place in the fridge for at least an hour in a plastic bag (overnight's good too).

Divide the pastry dough into two parts, one slightly bigger than the other - the larger one for the base of your 28cm pie dish, the smaller for the top of the pie.

Roll out the base - large enough to come up and slightly over the edges of the pie dish. Grease the pie dish with oil and sprinkle with flour or preferably semolina.

Transfer the pastry base to the pie dish and cut off the excess around the upper rim.

Roll out the second piece of pastry dough and cover the pie, again cutting off any excess.