This recipe works well in North America where we have higher gluten flours - in other countries you would be well-advised to use a local recipe as the method varies significantly.
Short-crust Pastry Recipe
Cut fat into flour and salt mixture, then add enough cold water to combine.
(Amount will vary due to humidity, etc)
Knead very gently on a lightly floured surface, just enough to combine, and chill for at least 30 minutes before using.
For best results brush pie with a mix of one egg yolk and 1/2 cup milk to glaze.
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