About this recipe:This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to line a shallow 23cm (9 inch) flan tin.
115 g (4 oz) plain flour
55 g (2 oz) cool unsalted butter, diced
25 g (scant 1 oz) icing sugar, sifted
1 egg yolk
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Method Prep:40min › Ready in:40min
Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
Lightly beat the egg yolk with 1 tbsp cold water. Add to the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough.
Wrap in cling film and chill for at least 30 minutes before rolling out.
Some more ideas
Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly.
Very easy to make, loved the idea of vanilla extract. Couldn't find oven temperature for baking the pastry blind, in my oven 20 minutes at 180c.
I will use this again for sweet pies etc... - 01 Feb 2013