Makes: 2 sheets pastry, enough for a lidded (23cm) pie
170g unsalted butter
1 teaspoon milk
1/2 teaspoon salt
60ml boiling water
250g plain flour
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Method Prep:15min › Ready in:15min
In a large bowl, combine butter, salt, milk and boiling water. Whisk with fork until smooth and creamy.
Add flour and stir with round-the-bowl strokes until all flour is incorporated.
Rolling tip: sprinkle a bit of water over a work surface and lay a large sheet of greaseproof paper over top. Place half of the pastry on the paper, flatten slightly and then cover with another sheet of greaseproof paper. Roll to desired thickness with a rolling pin and repeat with other half of pastry. Use to line and lid a 23cm pie dish or several individual moulds.