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Step by Step In Preparing Sugar Crust Pastry

Sugar Crust Pastry Recipe INGREDIENTS


Soft Flour

200 g

Icing Sugar

50 g


130 g

UHT Milk

1 tsp

Step 1

In a large bowl add the flour, (sugar is using) and butter pieces. If the butter is still hard from the fridge, cut it, put in the bowl like this and leave it for 10-15 minutes.

Step 2

Use your fingers to mix the ingredients . Eventually it should look like breadcrumbs, all flour covered.

Step 3

Step 4 Adding the liquid This amount of flour will absorb between 3-4 tablespoons of water or milk, it will depend on the types of flour

Step 5 Form the mixture thoroughly into a ball. Avoid over-handling the dough. The dough becomes too tough and it will shrink during rolling process.

Step 6 Wrap the dough using plastic wrap and keep the dough in the fridge for 30 minutes. This will make the fat harden a little to enable better rolling. If dough is left too long in the fridge it will be harden because the butter will solidify again. In this case leave the dough out of the fridge for 20-30 mins to soften slightly before trying to roll it.

Step 7 Roll the dough using rolling pin and place in the pie pan. Prick the bottom but not all the way through, to stop the bottom from puffing up. Blind bake with baking beans for 10mins.

Step 8 Prick the bottom but not all the way through, to stop the bottom from puffing up.

You may blind bake with baking beans for 10 mins.

You may fill in with your choice of filling

Step 9 Bake with filling

Blind Baking

Step 10 Bake for 30 - 35 minutes for pie with filling. Bake for 10 minutes for blind baking

Watch your product inside the oven. DO NOT let the product burn………

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