A great basic pastry that goes nicely sweet filling such as Pecan Pie.
Remember the key to a good pastry is to work quickly with chilled butter and milk ; that’s what gives you a nice flaky crust.
Basic Pie Pastry
This is a great basic butter pastry which goes nicely with sweet filling like Pecan Pie.
- 2 cups flour
- 250 grams cubed cold butter
- ½ cup cold milk
- pinch of salt
- In the bowl of a food processor combine flour and butter. Pulse until the mixture resembles coarse crumb. Pour in the milk. Combine just until dough holds together in a ball. Small chunks of butter creates the flaky texture
- Turn the dough onto a piece of plastic wrap and lift the sides toward the middle tp press them together. Cut the dough in half and wrap each into a disc. Chill for at least 10 mins prior to using. Then roll out pastry and put in pie tin to chill at least 30 mins prior to use. I roll the pastry dough on baking paper so it transfers to the tin easily.
- The dough can be made and refrigerated for up to 2 days or frozen for up to 6 weeks. Just remove 20 mins prior to use as it will be hard to work with initially.