This is the only dessert crust recipe I ever use – there is no need to keep searching because you have found the perfect one to go with any stewed fruits. Tonight I made it with apple, rhubarb and strawberries. I also made plain apple pie for Stuart’s Grandad using this recipe when we were in Canada. It’s beautifully short and easy to make.
- 3 cups plain flour
- 1/3 cup custard powder
- 1 cup icing sugar
- 350g chilled butter
- 3 egg yolks
- Cube the butter and rub it into the dry ingredients using your fingers. It’s very relaxing! If you are short on time you can use a whizzer.
- When the flour mixture resembles bread crumbs, add the egg yolks and enough chilled water for the pastry to just come together.
- Separate the dough into two balls, wrap in plastic and put in the fridge for 30 minutes.
- Spread a sheet of baking paper on the bench and flour both sides of the pastry. Roll out to fit your pie dish and use the baking paper to flip the pastry into the dish. I have had far more success this way instead of trying to roll it onto my rolling pin and unfurling into the pie dish… it always sticks to the bench. Not anymore!
- Add your cold stewed fruit.
- Roll out your other pastry disc and place it on top. Pinch the sides with your thumb and trim the edges.
- Brush with a little milk and bake in a 180C oven for about 40 minutes. Optional extra, sprinkle a bit of sugar on top in the last 10 minutes of baking.
I recently read a recipe for a cheesy pie crust for apple pie. I’m not sure if I can go there yet, but I might experiment when I’m feeling adventurous!