Fantastic short pastry as it was meant to be and a standard in a lot of my desserts. You will see versions of this recipe elsewhere on this site...but usually included in the recipe I am hoping you will use it in. Some of them use vanilla bean paste...this is the original and the best with the roasted vanilla bean. A little smoky, very vanillery, totally grown up and elegant. Halve the mixture for just a pie or tart base, or make the full recipe for a double crust pie. Add apples, rhubarb, berries, lemon curd or any filling of choice to find yourself in pie heaven.
- 50 g sugar
- 1 Vanilla - Beans vanilla bean, toasted until crisp in medium hot oven BUY
- 200 g cold butter, cubed
- 380 g plain flour
- Ice cold water as needed
Place sugar and vanilla bean into TM bowl and mill 10 sec/speed 10.
Add butter and flour and mix 10 sec/speed 6 until resembles breadcrumbs.
Add water through hole in lid while you continue to mix 22 sec/Interval.
As soon as the dough starts to form a ball, stop and remove pastry from bowl onto lightly floured baking mat. Roll and use as directed.