Sweet Crust Pastry
Recipe by Skye Gyngell from Chefs Christmas 2009
A full-proof and delicious recipe.
Ingredients
- 250g plain flour
- 125g butter, chilled and cut into cubes
- 1 egg yolk
- 1 whole egg
- 1 tbsp sugar
Method
- Preheat oven to 220 degrees.
- Pulse until the mixture is the consistency of wet sand, then add the egg yolk, the whole egg and the sugar.
- Remove it from the blender and mould it into a ball. Cover it in cling film and chill in the fridge for half an hour, so that it doesn’t shrink during cooking.
- Then roll it until it reaches a thickness of an eighth of an inch and place over the baking tin, which has a removable base.
- To avoid shrinkage and bubbling, press the dough firmly to the edges of the tin, and pierce the base with the end of a fork.
- Finally, line the pastry with foil and weigh it down using baking beans or rice for 30 minutes in the fridge.
- Remove from the fridge and blind bake for 15 minutes.
- Remove the beans and foil and bake again until the base is brown and has a biscuit like consistency.
