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This is my go to pastry for pies. I often mix it up and use half butter to half lard for the extra flavour, but this is the basic model.

You will need:

350g plain flour
plus extra for rolling
200g cold salted butter, cut into cubes
1 large egg, beaten with 1 tablespoon of water

The method:

This couldn’t be any simpler. Put the butter and flour into a food processor and wizz until it turns like breadcrumbs. Now pour in the egg and water mix while the motor is on and it becomes a ball. And that’s really it.

This recipe should cover a dish about 28cm, but I often make more to ensure a good top and bottom cover and extra for cheese swirls.