Savory Pie Crust

I love making pies, especially savory ones and this crust, believe me, this is one delicious crust.

There are some basic steps one HAVE to follow in order to make a perfect pastry.

• The flour should always be plain and made from soft wheat (ie not strong bread flour) 
• The water should be ice cold 
• The butter should be cold

I made chicken pie with this pastry, (recipe below for the filling) that requires a top crust as well, so I doubled the amount.

250g of plain flour 
150g cubed butter
60-80 g cold water
pinch of salt

Start by sifting  the flour, holding the sieve high above the bowl, so that as much air as possible is incorporated.

Add the butter to the flour. Gently rub the butter using the tip of your fingers until it resembles a crust with small bits of butter.

Then add the water 1 tbs first  as you can't gauge how much water is needed without feeling the pastry, just long enough to make the mixture crumbly with just a few odd lumps here and there.

Place it in a cling wrap and leave it in the fridge for about 30 minutes.

I normally make the pastry in advance,  it will keep for up to three days in a polythene bag in the fridge, let it come back to room temperature before rolling it out. 
Unbaked pastry also freezes extremely well for up to three months.

Place the dough on a lightly floured surface and knead it a bit.  
Lightly dust it with flour and roll enough to cover your pie dish. 
Add your filling and cover it with another layer and tuck the seam tight. 
With a knife carve some lines for the steam to escape.
Leave the pastry shell in the fridge for 20 minutes.
Egg wash the top.
                                       

Place the pie on a baking tray and bake in a preheated 180°C (350°F) oven for 50 min to an hour.  By now the pastry has a nice golden flakes. 

Cool the pie and enjoy.

Jue