|Pastry – Sweet Fillings||Pastry – Savoury Fillings|
|1 ½ cups of plain flour|
|¾ cup self-raising flour|
|1/3 cup custard powder||Replace with Cornflour = 2/3 cup in total|
|1/3 cup cornflour|
|185 grams (6 oz.) butter|
|1 tablespoon sugar|
|1 egg yolk (keep the white for glazing)|
|3 tablespoons water (approximately)|
|1 egg white for glazing|
Sift flours, custard powder, salt and butter into the bowl of a Food Processor. Process until the mixture resembles fine breadcrumbs. Then add sugar and mix well.
Mix the egg yolk together with water in a pouring jar. Pour through the shoot until the mixture comes together as a firm dough. You have total control of the mixture – if it is too dry add some more water – if it is too wet add some flour. Knead lightly and wrap in plastic wrap and put into the refrigerator for 1 hour.
Roll out enough pastry to cover the base of your pie dish. Any remaining pastry can be kept in the freezer until needed. If making a pie that requires to be covered then you can use this portion.
If using this for Lemon Butter, Passionfruit Butter etc. cook the shell in a hot oven for approximately 20 minutes. You may line the pastry case with cooking paper and weights to keep the pastry from rising. I just punch down the pastry when it comes out of the oven. Once the filling goes into the shell any defects are covered.
If using the pastry to make an apple pie:
|Filling for the Apple Pie|
|7 large cooking apples (Granny Smith)|
|½ teaspoon grated lemon rind|
|2 tbs. sugar|
|¼ cup water|
|¼ cup lemon juice|
|2 tablespoons apricot jam|
Peel, quarter and core the apples. Cut each quarter in half length ways. A container and until just cooked. Strain off the syrup and allow to cool.
Roll out the pastry and cover the base of a pie shell. Spread some Apricot jam on the bottom and then the stewed apples. Roll out the remaining pastry and brush edges with milk and then cover the stewed apples. Brush the top with lightly beaten egg white and sprinkle with a little sugar. Cut a few slits in the top of the pie. Bake in a moderately hot oven 20 minutes – 180° C to 200 C° (356°F to 390°F) and then reduce the heat to moderate and cook for a further 20 to 25 minutes or until pie is golden brown.