Handmade pastry can at times feel like a daunting task. I’ve certainly had my share of flakes in the kitchen. I was in awe when i tried this recipe. You know when pastry easily rolls out and you can smoothly slide it into your dish without it tearing to bits? A dream? A distant memory? Its definitely a rare occasion for me. But this recipe! Heavenly to work with!

Like most shortcrust pastry the method is set out to work the fat thoroghly into the flour. As a result the fat prevents the gluten from developing, leaving you with a sweet, tender and flaky crust.

Ingredients:

• 355 grams plain flour
• 60 grams almond meal
• 165 grams caster sugar
• 250 grams cold butter, chopped
• 1 egg
• 25 grams water

Method:

1. Mix flour, almond meal, sugar and butter for 20 seconds, speed 4.
2. Add egg and water and mix for another 20 seconds, speed 4.
3. Transfer to Thermo Mat or floured surface and form into a ball. Wrap in the mat or glad wrap and chill for 30 minutes.
4. Roll out 2/3 of the pastry between 2 sheets of baking paper to a 5mm thickness.
5. Ease pastry into pie dish, trim edges, prick base with a fork and bake 10 minutes at 200c.
6. Return all remaining pastry to the fridge.
7. Cool the pastry before adding your choice of filling.
8. Roll out remaining pastry and place on top, sealing edges as much as possible.
9. Bake 10 mins at 200c and then reduce temperature to 180c for 20 minutes.

Tips:

You will want to work this dough as little as possible to ensure a tender and flaky crust.

Fill the pie with apples, pears or a bit of both. Throw in a few berries or cherries! The options are endless. Just make sure your pastry and filling have both cooled down.

The recipe makes the top and bottom crust for a deep 22cm pie dish. Make 2/3 of the recipe if you want an open pie dish.

Use the extra pastry to cut out some leaves to decorate.

Serve with custard.