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Basic sweet pastry

Katrina Meynink
Katrina Meynink

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This pastry can be used for this chocolate ganache and espresso, buckwheat and pecan caramel pie.
This pastry can be used for this chocolate ganache and espresso, buckwheat and pecan caramel pie.Katrina Meynink
easyTime:2 hours +Makes:enough for two 28cm round pie bases and lids

This dough is very short with a high butter to flour ratio. It holds its shape and is perfect for holding pie filling. It can be kept overnight in the fridge and also freezes well. This recipe makes enough for two pie bases and two lids.

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Ingredients

  • 500g unsalted butter, softened but still cold

  • 50g icing sugar, sifted

  • 200g castor sugar

  • 2 tsp salt

  • 5 egg yolks (save the whites for the lemon raspberry meringue pie)

  • 660g plain flour

Method

  1. Put the butter, icing sugar, castor sugar and salt in a bowl and using a wooden spoon, mix well to combine. Add the egg yolks, one at a time, until incorporated. Fold through the flour until just combined. Turn out onto a clean work surface and gather together.

    Divide the pastry into four portions and shape into round, flat discs. Wrap each disc in plastic wrap and refrigerate for at least 2 hours (or freeze for future use).

    Remove the pastry disc from the fridge 20 minutes before using. Roll the pastry between 2 sheets of baking paper until 3mm-thick. Place on trays and refrigerate again for at least 20 minutes.

    Use this pastry to make:

    Chocolate ganache and espresso, buckwheat and pecan caramel pie (pictured)

    Lemon raspberry meringue pie

    Earl grey apple pie

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.watoday.com.au/link/follow-20170101-h14siy