This is the classic pastry recipe for sweet and savoury pies.
Time: 90 min, Prep: 15 min. + 75 minutes chilling
Makes 1 double-crust or 2 single-crust 23-cm (or 9-inch) pies
Ingredients:
- 275 g all-purpose flour
- 225 g unsalted butter, very cold
- 1 tsp salt
- 1 tsp sugar
- 6-7 Tbsp ice water
Directions:
Cut the butter into 1.5 cm cubes and refrigerate for at least 15 minutes so that they are thoroughly chilled.
Place flour, salt and sugar in a food processor and pulse to mix.
Add butter and pulse a few times to combine with flour, just until mixture resembles coarse meal. Add water 1 tablespoon at a time and continue mixing just until mixture begins to clump together (if you pinch the crumbly dough, mixture should hold together).
Remove the crumbly dough from the food processor and knead for about 1 minute (don’t over work the dough). Divide dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour.
Before rolling the dough let it sit at room temperature for 5-10 minutes to soften a bit, otherwise you won’t be able to roll it properly. Sprinkle some flour over the work surface to avoid the dough sticking to the surface.
Roll half of the dough into a circle that is approximately 1.5 times the size of your pie pan. If the dough starts to stick, add a little flour under and/or over. Carefully place the dough in the pan and gently press it. Trim excess dough.
Add your favourite filling.
Roll out the second half of the dough and place over the filling. Trim excess dough and press the top and bottom crust together at edges to seal. Score the top of the pie so that steam can escape during cooking.
Decorative Crust Edges & Tops
Plait:
Cut three long strips and plait them to the length of the circumference of the pie. Brush the top crust with a beaten egg (or just water) and press gently into place.
Rope:
Twist two long sausages of pastry together and attach to the edge with beaten egg.
Lattice Top:
Roll out the remaining pastry so that it’s 1.3 times the size of your pie dish. It’s better if you roll the pastry on a big sheet of baking paper because if the pastry gets too soft and sticky (as it happened to me) you can easily slide it onto a cutting board and place it in the refrigerator for a few minutes.
Cut strips of pastry, approximately 1.5 cm wide, using a sharp knife. Make the lattice top by placing lengthwise strips across the pie, selecting every other strip. Place them across the pie in one direction with a 1/2 space between each strip. Lay a strip of pastry across, over and under each of the strips already placed on the pie. Repeat with all the remaining strips. This may seem complicated but here’s a video that shows you how to make a lattice top.
More to come…
