All butter pie pastry recipe
All butter Pie Pastry recipe
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|150 g||plain flour|
|125 g||unsalted butter, well chilled and cut into small pieces|
|½ tsp||caster sugar, increase to 1.5 tsp for a sweet pastry|
|4 tbsp||ice cold water|
May be used for the base and crust.
The quantities provided are sufficient for a pie base or a crust, but not both. If required as both, double all quantities.
Place the flour, salt and sugar into the bowl of a food processor and pulse to mix. Add the butter and pulse 6-8 times until the mixture resemble coarse bread crumbs. Add 1 tbsp of water, pulsing until the dough just starts to come together in clumps. If you can squeeze a small portion of dough between your fingers and it stays together, it is ready. Otherwise add another tbsp of water. Pulse again to mix.
Remove the dough from the machine and form into a disc. You should still be able to see small dots of butter on the surface. That is precisely what is required. Wrap the dough in cling film and chill for at least an hour before use.
Remove the dough from the refrigerator and allow about 10 minutes before attempting to roll out on a lightly floured surface for use. You may also need to keep the rolling pin floured. Try to keep the dough to about 1/8 inch or 3mm thick.
ca. 10 min
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