Operating instructions

For a one-crust pie:
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons unsalted butter, cut in
1.5cm pieces, well chilled
2 tablespoons shortening, cut in
1.5cm pieces, well chilled
2 to 4 tablespoons ice water
For a two-crust pie:
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, cut in
1.5cm pieces, well chilled
2 tablespoons shortening, cut in
1.5cm pieces, well chilled
5 to 8 tablespoons ice water
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the
well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse
corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle
half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The
dough will be crumbly, but should begin to hold together when a small amount is picked up
and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a
time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to
hold together easily when pressed into a ball. (Do not allow the dough to form a ball in the
processor!) Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the
pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a
disc about 15cm in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and
refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will
keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month.
Thaw at room temperature for an hour before using.
To prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 3mm thick
to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 200°C. Line pie pan with a sheet of aluminium foil or parchment paper
and fill with pie weights, dry rice or beans. Bake for 15 minutes.
Nutritional analysis based on 12 servings per pie: 1 crust pie
Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g
sat fat 1g • chol 20mg • sod. 48mg • fibre 0g
Nutritional analysis based on 12 servings per pie: 2 crust pie
Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g
sat. fat 1g • chol. 40mg • sod. 104mg • fibre 0g
Basic Flaky Pastry Dough
This recipe makes ample crust for a 23 x 28cm regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie,
or brushed with milk, sprinkled with sugar or cinnamon and sugar,
and baked until lightly browned.
Preparation: 10 minutes, plus 30 minutes resting time
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