This recipe makes a two-crust pastry enough for a 10″ pan.
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Cut butter into flour and salt until particles are size of small peas.
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Sprinkle in water, 1 tablespoon at a time, tossing with fork (I prefer to use my hand) until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Do not over-knead.
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Gather pastry into a circle (flattened with the palm of your hand) and refrigerate for 30 minutes.
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Pre-heat oven to 210C.
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Shape pastry into flattened round on lightly floured slab. If you want to avoid using flour, use parchment paper to avoid the pastry from sticking to the rolling pin.
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Roll pastry 2 inches larger than inverted pie plate with floured rolling pin (use an 8-9 inch wide pan that’s an inch deep).
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When rolling out pastry, keep circular by occasionally pushing edge in gently with sides of hands.
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Fold pastry into quarters (don’t flatten or it’ll stick, just want to loosely place edges together to fold it twice into a quarter circle).
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Place in pie plate with point in center. Unfold and gently ease into plate, being careful not to stretch pastry.
- At this point you can either blind bake the pastry or add the filling and then bake it.
Notes:
- For an 8-9″ pan change ingredient proportions to: 2/3 cup + 2 tbsp butter, 2 cups plain flour, 3/4 tsp salt, 4-5 tbsp cold water.
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