About this recipe: This recipe is over 100 years old. Use this pastry recipe for sweet pies and tarts. It makes enough pastry to line approximately four 23cm (9 in) pie dishes or tart tins.
An A1 recipe which I've just made up and, for the first time, have produced a result that I'm not ashamed of I'm a rotten pastry cook normally; the pastry I make never lives up to expectations but this one has been very good indeed. I reduced to fat content to 250g to make a fat-to-flour ratio of half fat to flour but otherwise all the ingredients were left as per the recipe. I needed the full water amount and I can only say that some flours absorb more water than others, so add it bit by bit until the mixture in the bowl sticks together without being too wet. There's a plum pie going into the oven just now - 27 Jul 2011
I also reduced butter to only 250g, (Mixed the dough by hand) it came out perfectly. Recieved compliment on the crust itself, not the (pre-package) pie ingredients. - 21 Nov 2011
I used less sugar and salt than stated and used only the egg yolk. It was a very wet mix to deal with but I chilled it for quite a while and it was fine. Rolled it with a fair amount of flour on pin and board. Lifted to pie tin nicely and it baked well. Nice crumbly short pastry when cooked. Excellent flavour. I would make this recipe again, it's worth the effort of the wet mix. - 28 Sep 2010