In case of pies and tarts

On this page I have the recipes for savoury and sweet pastry cases for you to make your own fillings. I will revert to a pie as a savoury pastry case and a tart as a sweet pastry case. The ingredients are slightly different to account for the different textures involved.

Pie or tart pastry case

Makes approx 2 round pastry cases of 23cm diameter. Time: 2.5 hours cooking time: 30 minutes

Method

Place the dry ingredients into a food processor, add the cold butter and pulse frequently until the mixture resembles fine breadcrumbs. Add the cold water and eggs (If you are making a pastry tart) slowly and continue pulsing until the mixture begins to resemble what looks like a dough and place it in a fridge for at least an hour or two.

Take the pastry out of the fridge and roll it onto a lightly floured work surface to about the same thickness of an smartphone, and wide enough to fit an 20cm tin.

Grease 23 cm tart/pie tins with butter and carefully lower the pastry into the tin, taking care not to break the pastry and with a rolling pin, roll out the excess overhang of the tart pastry in the pastry tin.

Place the dough in the freezer for 40 minutes. Your pie/tart cases are now ready to partake or to cook with your fillings.

Prebaking the pastry case.

Preheat the oven to 180C and line the aluminium foil on the inside of the prepared pastry/tart case.

Fill the inside of the pastry case that is covered with the foil with granulated white sugar to the brim, and cook for 20-30 minutes, until the pastry case is a light brown color.