Sweet Hot Butter Crust Pastry

Method

This method is rather similar to hot-water crust pastry. I tried it out as an experiment years ago and have used it ever since. This pastry must be the easiest of all pastries to make, and produces a crisp, biscuit-like crust, ideal to hold a filling. It can be baked blind without being weighted down and doesn’t shrink during baking although it is best to chill the uncooked crust first. If liked, you can use strained orange or lemon juice instead of water, and include the finely grated rind, too, for extra flavour.

  1. To make enough sweet hot butter crust pastry to line a 23 cm (9 in) loose-bottomed flan tin, sift 175 g (6 oz) plain flour, ½ teaspoon salt and 2 tablespoons icing sugar into a mixing bowl and stir together.

  2. Gently melt 125 g (4 oz) butter and 1 tablespoon water in a saucepan, then gradually pour the warm liquid on to the flour mixture, mixing in with a wooden spoon until you have a soft dough.

  3. Press the warm dough into the flan tin with your fingertips, lining the base and sides of the tin evenly. Press any cracks to seal together. Chill for at least 30 minutes before baking. If baking blind, prick the base lightly all over with a fork.

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