sweet pie pastry
- 3 cups (450g) plain (all-purpose) flour
- ⅓ cup (75g) caster (superfine) sugar
- 1 teaspoon sea salt flakes
- 125g cold unsalted butter, chopped
- 75g cold lard, chopped
- 1 tablespoon apple cider vinegar
- ½ cup (125ml) iced water
- To make the pastry, place the flour, sugar and salt in a large bowl and mix to combine.
- Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together.
- Shape into 2 discs and wrap each in plastic wrap. Refrigerate for 30 minutes or until firm. Makes 1 quantity.
+ Lard is a common addition to pastry dough, as it has a higher melting point than butter so will help the pastry keep its shape when cooking. We’ve used a combination of butter and lard in our pastries to give a rich, sweet flavour and a nice crisp crust. Find lard in the chilled section of the supermarket.
+ Make sure the butter, lard and water are very cold before using. This will help prevent the fats from melting as you knead and roll the dough, resulting in a soft and flaky pastry.
+ A dash of vinegar added to the pastry mix helps to break down the gluten in the flour, resulting in a tender dough that’s easier to roll.
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