The great things about this crust is that it can be both savory and sweet, it really is easy to make, and it tastes better than any crust I've ever had.
Here you go, try it for yourself.
(based on Jamie Oliver's recipe)
- 2C flour
- 1/2C powdered sugar
- 1C butter, cut into small cubes
- zest of 1 lemon
- 2 large free-range or organic eggs, beaten
- a splash of milk
- flour, for dusting
• Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.
• This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Again, because it was a savory pie crust I decided to spike it with rosemary and garlic powder. I added about 1/2 tsp of garlic powder and 1 tsp of rosemary. I crushed the rosemary first so I wouldn't get chunks of "woody leaves" in my bite of pie.
Here's a shot of the "spike" from a pie crust I made for pocket apple pies. I spiked it with the lemon zest and a little powdered ginger. This crust also has the powdered sugar in it.• Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.• Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm (saranwrap) and put it into the fridge to rest for at least half an hour.
So here is the prep for the chicken pot pies I made. You can see the lovely flecks of herbs in the pie crust when I roll it out.
I had enough leftover stuffing (chicken and veges) and pie crust that I made an extra dish. And I assure you that it tasted as good as it looked.
Here's the sweet crust. I used it for mini apple pies.It really doesn't get much better than this perfect pie crust...hmmm the homemade pasta I made on Sunday was pretty darn good, but I'll save that for another post.