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Mini Pie Pastry

By Sharon

Oct 06

Pie Pastry is one of those things that just takes a little practice and learning to feel the dough to perfect.

I’ll admit, mine sometimes comes out tough but I try new techniques all the time.  Using a food processor helps prevent overworking the dough.

This recipe works well for making mini pies using a mold to shape and fill them.  I have a light flaky baked crust that just melts in your mouth.

Mini Pie Pastry
150grams all-purpose flour
pinch kosher salt
120grams unsalted buttercubed
2 to 3tablespoons heavy cream
Combine flour, salt and cold cubed butter in medium bowl of food processor fitted with the cutting blade.  Process until it resembles bread crumbs.
Add enough heavy cream to get the dough to start hold together. It will hold in clumps but not be wet or sticky.
Pour dough onto a marble board or workbench and pull together with your hands just until it holds together.
Shape into a disc, flatten and wrap in cling film.  Refrigerate for 20 minutes to give the dough time to relax and absorb all flour into liquid.
After resting time the crust is ready to roll and use in your favorite recipe.  Use it for Mini Pumpkin Pies or Mini Heart Shaped Pies.
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