I am a pie fan from way back. This pastry has to be one of my favourites for any pie as it has no sugar and is therefore flavour neutral, for either sweet or savoury fillings. Make sure you bake it long enough to completely cook the pastry, or it may not live up to its name.
I have used this recipe in The Bakers Dozen Calendar 2019 which stars the Traditional Pumpkin Pie recipe from Tenina's America cookbook in October...just to be traditional for both Halloween and the lead up to Thanksgiving. So book a date with this calendar. It will be an amazing reference guide for your baking for years to come. (AND if you are an Insider, your first copy is FREE to you, all you have to pay is postage! So join me on the Inside if that appeals at all!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 50 Grams butter cubed BUY
- 50 Grams coconut oil BUY
- 180 Grams plain flour
- Pinches pink salt flakes BUY
- 2 Teaspoons apple cider vinegar
- Iced water, as needed
Do
- 1
Place all ingredients except water into the Thermomix bowl and mix 10 seconds/speed 6.
- 2
Add water through the hole in the lid as you continue to mix 5 seconds/speed 7.
- 3
Remove pastry and bring together on a lightly floured silicone mat.
- 4
Wrap and refrigerate for at least 20 minutes before using.
- 5
To blind bake, roll out and line pie dish or flan tin of choice. Line with a piece of baking paper and fill with baking beads, rice or beans. Bake approximately 20 minutes with the beads in, at 190°C. Remove the beads and bake a further 10 minutes without them.
