Recipe Details

Ingredients

1. 450g (3 cups) plain flour
2. 250g butter, chopped
3. 2 egg yolks
4. 80ml (1/3 cup) chilled water
5. 1 egg extra, for brushing

Description

• Step 1

  Process flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.

• Step 2

  Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.

• Step 3

  Preheat oven to 180°C. Spoon your choice of filling (see introduction and recipe notes for ideas) into the pastry case. Smooth the surface.

• Step 4

  Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press edges to seal. Trim excess. Brush with extra egg (see notes).

• Step 5

  Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes. Cut into slices to serve.