Sweet Shortcrust Pastry for Pies

Hello Hello! This article is a little sub-post to many of my pie recipes, as making the crust is a whole other task! Making a pie base can be scary when you can literally buy it in the shop but whats the point in that, really? It’s quite easy and once you have this recipe perfected, you can literally use it for any pie that you want, and you can change around the flavours by giving it a little kick of different spices for example nutmeg, cinnamon, ginger, cocoa powder, orange zest, etc!
My kitchen inspiration always comes from Jamie, he is just the man!

500 g organic plain flour , plus extra for dusting
100 g icing sugar , sifted
250 g good-quality butter , cut into small cubes
1 lemon , zest of
2 large free-range eggs , beaten
1 splash milk – literally 1 splash and no more

Sieve the flour and icing sugar together. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. Don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.

Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. It should stick together, but not as much as play dough. You’ll feel it when its right! Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
If you’ve tried this, let me know how you experimented and most importantly, what did you put in the pie? 🙂


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