Pie Pastry
For convenience I usually use ready-made pastry (dough) for my pies, but here is a recipe for a delicious pastry which can be used for both sweet and savoury pies. It’s a version of the classic French “Paté Brisée” and has a light texture.
  Serves:  per 100 g (3½ oz)       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) plain flour, sieved
  • 375 g (12 oz) unsalted butter cut into pieces
  • 1 egg yolk
  • 100 ml (3 fl oz) milk
  • 2 tsp caster sugar
  • 2 tsp salt
  1. Mix together the butter, sugar, egg yolk, milk and salt until creamy smooth.
  2. Mix in the flour to give a smooth dough.
  3. Place the dough on a floured surface and form into a ball. Wrap in plastic wrap and chill in the ‘fridge for at least 2 hours before using.
Titli's Tips
There are some key things to remember when making pastry:

1. The ingredients must all be at room temperature before you start to make the pastry.
2. The total mixing time should be no more than 5 minutes. This is why a food processor helps.
3. The pastry needs time to relax once it is prepared. If you use it too quickly it will shrink when you cook it.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 466 23%
Calories from Fat 285
Total Fat 31.7g 48%
Saturated Fat 19.7g 98%
Unsaturated Fat 9.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 39.6g 13%
Dietary Fibre 1.4g 5%
Sugars 1.5g
Protein 6.1g 12%
Cholesterol 100.1mgs 33%
Percent Daily Values based on a 2,000 calorie diet.