Savory Pie Pastry
|All purpose flour||200 Gram (1 1/3 Cup)|
|Butter/Margarine||100 Gram, cut in small pieces (7 Tablespoon)|
|Ice water||3 Tablespoon|
|Egg yolk||1 , beaten|
You can either use the same method as for Sweet Pie Pastry, adding the water with the egg, or use the following method.
Sift the flour into a large bowl and form a well in the center.
Place the butter or margarine, 1 egg and salt in the well.
Work all the ingredients quickly together with your fingertips, gradually adding the water to make a pastry dough.
Press the dough into a ball, wrap in foil or plastic wrap and refrigerate it for 30 minutes.
Preheat the oven to 400°F (205°C).
Knead the dough gently and roll out on a lightly floured surface.
Line tartlet pans, flan tins or muffin pan cups with dough, adding any filling and covering with a top crust if required.
Seal the edges with a little milk.
Pierce the top crust several times with a fork or make a small hole to let steam escape during baking.
Brush the top with egg yolk or milk and bake for the time required to cook the pastry and filling.
The pastry shell can also be baked blind, as for Sweet Pie Pastry