Deserts

Sweet Crust Pastry Pie

Sweet Shortcrust Pastry

Before you start

Making sure the butter is cold is important here – if it’s softened at room temperature you’ll end up with a greasy, smooth base to your pastry, which will turn tough when it’s baked. Keeping the mixture crumble-like (or like wet sand) is what gives the pastry that buttery, crumbly texture we all love.

Using a palette or table knife to quickly mix the egg and water into the pastry ensures you don’t overwork the dough. If you are too heavy-handed with it, the gluten in the flour strengthens, turning your pastry chewy.

Chilling pastry dough between making and rolling it out is important – it allows the gluten to relax, which will help prevent shrinkage as it bakes. Give it at least 10 minutes, but an ideal is usually 2 hours (or even overnight).

For flavoured pastry, try adding ground almonds, cinnamon, citrus zest and nutmeg to your pastry. For the really adventurous, swap a quarter of the butter for goose fat for a rich, flaky pastry.

 
Prep Time: 00:20
Cook Time: 00:30
Total Time: 00:50
What do we need?:
  • Mixing bowl
  • Food processor (optional)
  • Rolling pin
  • Cling film
  • Pastry brush
  • Tart tin or pie dish

Ingredients:

  • 170g plain flour
  • 100g cold unsalted butter
  • 1 tbsp caster sugar
  • 1 large free-range egg yolk

Method:

  1. In a large mixing bowl or food processor, combine 250g of plain flour, 50g of icing sugar, and a pinch of salt. If using a food processor, pulse the ingredients a few times to mix them evenly. 
  2. Add the 125g of cold, cubed butter to the flour mixture. If using a food processor, pulse until the mixture resembles fine breadcrumbs. If mixing by hand, rub the butter into the flour with your fingertips until it reaches the same consistency. 
  3. Add the 2 egg yolks to the mixture. If the dough seems too dry, add 1-2 tablespoons of cold water, one tablespoon at a time, until the dough begins to come together. The dough should be soft but not sticky.
  4. Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the ball slightly into a disc shape, wrap it in cling film, and refrigerate for at least 30 minutes. Chilling the dough helps to firm up the butter and relax the gluten, making it easier to roll out.
  5. After chilling, remove the dough from the refrigerator and allow it to sit at room temperature for a few minutes if it’s too hard to roll. Lightly flour your work surface and rolling pin, then roll out the dough to about 3mm (1/8 inch) thickness, turning it occasionally to prevent sticking.
  6. On a lightly floured surface, roll out two-thirds of the chilled pastry to fit your 9-inch pie dish, leaving a slight overhang. Line the pie dish with the rolled pastry and prick the base with a fork.
  7.  Spoon the prepared  mixture into the pie dish, spreading it evenly.
  8. Roll out the remaining one-third of the pastry for the top of the pie. Lay it over the filling and crimp the edges to seal the pie. Trim any excess pastry and use a fork or your fingers to create a decorative edge.
  9. Brush the top of the pie with the beaten egg to give it a golden, glossy finish. Cut a few small slits in the top crust to allow steam to escape during baking.
  10. Place the pie in the preheated oven and bake for 45-50 minutes, or until the pastry is golden and the filling is bubbling.

  • Chill the Dough: Chilling the pastry helps it hold its shape during baking and ensures a flaky texture.
  • Avoid Overworking the Dough: Handle the dough as little as possible to keep it tender and prevent it from becoming tough.

Comments

Main Menu