While store bought pastry is convenient, it’s usually made with vegetable oil and other less than wholesome ingredients.
Making your own will not only save you money, it will be superior to what you can buy at the supermarket.
But what if you don’t have time for all that malarky?
You can make pastry ahead of time and freeze it. Form the dough into a disc, wrap it tightly and store in an air-tight container in the fridge.
- 180g butter, cut into small pieces and chilled
- 240g plain flour
- pinch salt
- water, chilled
- 1 egg yolk
- Sift flour and salt into a large bowl, add butter and lightly rub mixture to combine. Alternatively, process in a food processor until it looks like fine breadcrumbs.
- Make a well in the centre and add the egg yolk and a little water until the dough forms a ball. Knead lightly on a floured surface, press into a flat cake, cover and refrigerate for at least 30 minutes.
- Roll out the pastry, dusting with flour. Line pie dish, pressing dough into the edges. Trim the edges. Prick with a fork and chill for at least 30 minutes preferably longer to prevent shrinkage.
- Fill the bottom of the pastry with lightly scrunched foil or baking paper and fill with rice or pastry weights.
- Bake at 200°C for 15 minutes, then remove weights and bake for a further 5 minutes.
Makes 1 quantity of dough for a large dish. I usually use salted butter and I don’t add extra salt. For a sweet crust, add a tablespoon of caster sugar or more to taste. Experiment with adding spices, cocoa and other flavourings.
Amount Per Serving: Calories: 370Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 95mgSodium: 219mgCarbohydrates: 31gFiber: 1gSugar: 0gProtein: 5g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.