Think crisp and crumble, sweet or savoury, the choice is in your hands. Made using our Dough Baking Mix, the shortcrust pastry can be used as a base for all sorts of deliciousness like pies, tarts, or our personal favourite - a berry galette.
Nut free. Dairy free. Contains gluten.
Shortcrust Pastry - Can be used for a sweet or savoury pie.
What you'll need:
1/2 of Hill St Dough Baking Mix (195g) 120g cold butter, cut into cubes (or dairy free spread such as Nuttelex) 3 tbsp cold water
If making a sweet dough: add 2 tbsp sugar t opping
- Topping: 1 egg, beaten
Measure 170g of the Hill St Dough Base into a mixing bowl.
S et aside the other 25g for dusting the bench later . Add the sugar in now, if you are making a sweet dough.
Add in cold butter cubes and use fingers to press into the flour. Should have a few lumps but a sandy texture. Add in cold water and knead until the dough comes together. Wrap in baking paper or cling wrap and put in the fridge for 30 minutes to an hour. Lightly dust your bench with some of the extra flour and roll out and use for making savoury or sweet pastry. Preheat oven to 180 degree fan bake. Roll dough out into a large circle, about 2-3 mm thick.
Add your favourite fresh or frozen fruits into the middle. ( Tip: If using frozen fruits, make sure they are well defrosted and drain any excess liquid before baking)
Fold the dough over around the edge. Brush the dough with a beaten egg and sprinkle with caster sugar or coconut sugar. Bake for 20-25 minutes until crispy and golden. Allow to cool for 10-15 minutes before moving or cutting.
Serve with ice cream or cream.