When the weather is cooling down, there’s nothing more comforting for dessert than a warm, fruit filled pie. The perfect pie needs pastry, we’ve included step-by-step images below to show you how to make the perfect pie pastry! Making this pastry, known as Pâte Brisée, is a simple but messy and hands on task. Believe us it’s worth the extra effort!
Perfect Pie Pastry
400g butter, chilled
20ml apple cider vinegar, chilled
100g caster sugar
170ml water, chilled
700g plain flour
Cut the butter into 2cm cubes and pop back in the fridge. In a jug, add the vinegar, sugar, and water and mix until dissolved, place in the fridge to chill. Clean and disinfect a large work surface, and sift the flour into a large heap.
Add the butter to your flour and toss gently to coat in the flour. Then use the tips of your fingers to rub the butter into the flour until about half of the butter has combined with the flour. You’ll have big butterry crumbs and visible chunks of butter.
Gather your buttery crumbs into a heap, and pour the water mixture over the top. This is where things really get messy. Smear the mixture away from you, across your work surface using the palm of your hand, and gather it back together with a bench scraper. Repeat a few times until the mixture forms a dough, there’s no need for a lot of kneading. Divide into two rounds, wrap well in plastic wrap, and leave in the fridge for at least 2 hours to allow the gluten in the pastry to relax. If you don’t do this, the pastry will spring back while cooking, and you’ll be left with half a pie.
Remove the pastry from the fridge about 30 minutes before you’re going to roll it out, allowing it to come to room temperature. Sprinkle a little flour on your work surface and rolling pin, and roll to about 3mm thick. This process should be gentle and take some time, you don’t want to forcibly stretch the pastry out. Wrap in plastic and return to the fridge on a tray for at least 2 hours to allow it to relax again.
Remove from the fridge and start making your pies! We got a bit fancy with a lattice topped pie crust, see how we made it here.