Crispy Pie Crust Pastry made with Lemon Cream.
(Enough for a pie base and top)
So easy and so very delicious…… almost has a savory shortbread texture! Click here for the recipe of a wonderful Roast Chicken and Sweet Potato filling to use with this pastry.
300 g chilled butter
425g cake flour
180 g double cream
30 ml fresh lemon juice
- The best and easiest way to make this pastry is to use a food processor.
- Add the flour and salt to the processor.
- Chop the chilled butter into blocks and add, while on full speed, to the flour. Buzz until it resembles big breadcrumbs.
- Mix the lemon juice with the double cream and add to the processor, blitzing four or five times until the dough comes together.
- Turn onto a lightly floured surface and form into a ball. It feels like a lump of butter.
- Refrigerate for as long as you have 15 min – 1 hour wrapped in a piece of plastic cling wrap.
- Now divide the ball into two pieces and roll out with a rolling pin between two pieces of cling wrap. The pastry should be about 3mm thick. If it is not cold enough it will be very difficult to roll. If that is the case put into the freezer for a few minutes.
- The trick with this pastry is to keep it cold. If it is becoming too buttery to work with keep putting it back into the fridge or the freezer until it becomes firm again.
- Take your pie dish – I used a spring form cake tin – and line the base and inside with one of the rolled out pieces that should now be chilled and quite stiff. It is quite tricky but you can just push and even the pastry out with your fingers to get an even layer on the base and the sides of the dish. Don’t try and make it look like a master-piece. As long as the dough is an even thickness. Ensure that there is an amount of dough hanging over the top edge of the dish which you can trim once it is chilled again. Work quickly and if it is becoming too soft, put the entire tin with pastry back in the freezer to harden and then continue working with it.
- Once the base and sides are done, put into chill for 10 – 15 minutes.
- Your filling should be prepared well in advance. The oven should be pre-heating now to about 250 o C.
- Now remove the pie dish from the fridge and add the filling of your choice to your lined container. Working quickly once again remove the second rolled out piece of chilled pastry and make a lid for the pie. Do not stretch the pastry. I actually take the lid on the inside of the edge of the pie creating a ridge with the excess dough so that you get quite a big pie crust around the perimeter. You can leave it quite rustic, or you can crimp it and decorate the top. Now put the entire finished pie into the fridge for about 15 minutes.
- Place in the oven at 250 oC for 5 minutes, and then reduce the heat to 220 oC for a further 25 – 30 minutes. (All ovens will vary so please keep an eye that the top does not burn.)
- Once the pie crust is cooked – it will have a lovely crispy shortbread texture – remove and cool slightly before removing from the spring form dish and serving.
- NOTE: you may use a pie dish and serve the pie in the dish, or a quiche dish. I like it removed – up to you.
(This pastry is so buttery that to make rosettes or any form of decoration on the top is normally lost as it just melts and goes crispy. Cut out shapes of leaves or just score the top with a sharp knife. Be sure to addd one or two vent holes so the steam can escape or add a pie bird or pie chimney.)