Pastry: Basic
by Lishka DeVoss

Works great for single serving shepherd’s pies.

YIELD one 9-inch pie layer or two 6X6

INGREDIENTS

5 tbsp (1/2 stick) very cold unsalted butter, diced small
cold water, as needed
1 egg yolk, lightly beaten (optional)

BOWL (whisked together):
3/4 cups all-purpose flour
1 and 1/8 tsp baking powder
3/8 tsp salt

PREPARATION

1. Using your hands, quickly work the butter into BOWL until the texture of coarse meal.

2. Add cold water, a splash at a time, until a firm dough forms; then wrap dough in plastic and refrigerate for at least 2 hours.

3. When ready to bake, preheat oven to 375ºF.

4. Place dough between two sheets of plastic wrap and, using a rolling pin, roll to a thickness of 1/8 inch. Top pie filling with pastry — pinching it closed around the edges — and cut a few slits with a sharp knife. (If desired, brush pastry with egg yolk before baking for a shiny finish.)

5. Bake 45 minutes or until crust is desired golden brown.

Updated 2022-05-07

return to top