Warren Brown

British Short-Crust Pastry

Preparation info
  • Makes

    18 ounces

    , enough for one 9- to 10-inch double-crust pie
    • Difficulty

      Easy

Appears in
Pie Love
Pie Love

By Warren Brown

Published 2013

  • About

This versatile, easy-to-make dough is extra rich because of the whole egg. Straight from across the pond, this classic British recipe shows up in both sweet and savory pies.

Ingredients

Sugar for sprinkling
Unbleached all-purpose or pastry flour

Method

  1. Preheat the oven to 400°F. Grease a 9- to 10-inch pie pan with butter and lightly sprinkle it with sugar.
  2. Add the flour and butter to the work bowl of a food processor and pulse together until a crumbly meal forms.
  3. Add the egg, and then the w