This pastry is a dream to work with! Buttery and golden and easy to roll out, it even rises up more like a puff pastry than shortcrust. Making your own pastry is easier than you think – the dough comes together in minutes and all you need to do is rest for 30 minutes and then roll out. Avoid all the weird additives and preservatives in shop-bought pastry with this perfect pastry recipe.
I’ve tried to make pastry in the past, and it has either been too flaky, too soggy, too hard to roll out, etc. This pastry is a cinch to roll out… Why not double this recipe and then freeze what you don’t use? Then you’ll have pastry ready-made for your next homemade pie.
The silicone pastry mat that is shown in the photo above also makes easy work out of rolling pastry! See my write up of it here. Use this pastry recipe to make quiches, sausage rolls, pie crusts or pretty baked pinwheel pastries. See my recipe for Australian Mini Party Pies here.
- 1¾ (320g) Cups Plain Flour
- 150g Cold Butter (10 Tbsp, or 1.25 Sticks)
- 1 Whole Egg
- 2 tsp Lemon Juice
- ⅓ Cup (40g) Iced Water
- Add all ingredients to a food processor and bring together just until a dough forms.
- Add a little more iced water, 1 Tbsp at a time if it looks a little dry.
- Dump the dough out on a clean surface bring together to form a disc. Wrap, and refrigerate for at least 30 minutes before rolling out as needed.
Freeze excess and thaw overnight in the fridge.