Sweet Pastry - creaming method

The pastry is made by creaming the butter and sugar unlike the conventional method of crumbling the butter.  I prefer this method since it's quick and easy.

The best part is, it taste all buttery.  

70g Icing sugar
150g butter 
1 egg
260g flour
1 tbs milk powder

Cream the icing sugar and butter. Add the egg and cream until the mixture is smooth.
Add the flour and milk powder and gently knead with your fingers, taking care not to ever knead. 
Wrap the dough in a cling wrap and refrigerate it for 30 min to rest the dough.

Roll the dough between two sheet of plastic wrap to 3mm thickness. Gently lift the dough to cover a 9in pie tray. Trim  the excess dough and chill for 10 min.

If the recipe calls to bake the crust, then prick the base with a fork and blind bake it for 20 min.

                                               

Use according to your pie recipe.

Enjoy...jue

recipe from alex goh pastry