Not too long ago making a pie was me buying a pastry dough and working out some fillings. Then I learned how to make my own dough, and as it turns out – super easy!
Now, I make a big batch almost every week (I bake a lot of pies!) and it never fails, so much so that I have managed to come up with couple of very interesting switches on this timeless classic.
This recipe is a rather simple yet flavourful version, and a great example to how you can perk-up the dough with the help of a few chopped herbs.
This is the most common version in our home and is often used as a base for savoury dishes, I always make double the amount and freeze half. Just in case..
Tip! Browse through Home-made Dough section for more ideas
2 cups (250 gram) plain flour
35 gram Cornstarch
½ tsp salt
175 gram cold butter
1 tbsp chopped herbs: Thyme, Parsley & Rosemary
1 whole egg + 1 egg yolk
3 tbsp ice water
Add the egg and the egg yolk, and pulse to combine.
Set the processor to slow speed and slowly add the water, just until all combined.
Do not over work the dough!
If making by hand: M
Mix the dry ingredients and butter with a help of a dough knife or a fork until resembles crumbs.
Add the eggs, mix just to combine, and add a table-spoon of water at a time until the dough comes together.
Try avoiding using your hands!
Pour the content of the bowl on a floured surface, press all together to a ball of dough, fridge for 30 minutes.
Bring the dough crumbs together to create a unified ball of dough.
Wrap with clingfilm, fridge for 30 minutes to an hour.
When ready to use, pull out of fridge onto a floured surface and work the dough to a 1 cm leaf.
Try to keep all ingredients as cold as possible, both before mixing them together and through the mixing process.
Storing the needed flour in the fridge helps.
Feel free to play with your favourite flavours – try exchanging the herbs to what ever herbs you like.
Instead of ‘blind baking’ the dough, spread melted butter on the baking pan before setting the dough and on the surface of the dough before adding the filling.
Leaving a wide edge around the baking pan will prevent the pastry from shrinking in the oven and will give a nice crusty finish to the pie