Prep 10 mins
Cook 0 mins
Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.
- 12 ounces plain flour (2 cups)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces butter
- water (chilled)
- Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
- Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
- Gradually add water until dough becomes a ball.
- Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
mmm excellent pasty recipe! very flakey and light, melt in your mouth! I used it to make a peach pie, every one loved it, thanks for posting.
Very nice pastry. I was making Cornish pasties for my British husband and he thought it was perfect. This will be my go-to pastry from now on. Thank you for posting!
This is so wonderfully simple! I doubled this to make an enormous chicken and vegetable pie (40x40 cm or about 20inx20in). As the filling is rather wet, I was very impressed that this pastry held the filling perfectly.