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Rich Sweet Pastry

Created by Ehmer, Monday, 03 March 2008

Description

Use it always for bottom crust only sweet pies and tarts, especially those to serve chilled.

Ingredients

At a glance

Cuisine

Cooking Method

Course/Dish

Pies / Flans / Tarts

Seasonal Eating

Meal Time

Makes

1 crust for 8 people or 8 individual tarts.

2 cups plain flour
½ tsp salt
2 tsp powdered sugar
¾ cup butter
1 medium egg yolk
2 tsp ice cold water

Methods/steps

Sift salt and flour in a large bowl.
Mix in sugar. Cut in butter and work with the wide blade knife to coat the pieces of butter with flour until the mixture resembles a coarse meal.
Combine water and egg yolk, pour in the middle of the flour and butter mixture. Use a spatula to get all the liquid.
Add in chilled water 1 tsp at a time, working with the wide blade knife to drag the dough to the center.
When the dough forms a ball, take it to a floured surface and knead lightly. Wrap and chill in the fridge or 30 minutes.

Additional Tips

Keep a cool head and cool hands –dip in cold water and dry if needed while working. Chill all ingredients –water, egg, butter, but not so much it is impossible to cut- and materials –bowl, wide blade knife.

Only add as much ice cold water as needed for the dough to form into a ball –you may need more or less than recommended, it will depend on the other ingredients.

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