A light, crumbly and rich pastry recipe
This is a wonderful pastry for quiches, pies and anything that needs a tasty pastry.
Richer than the standard short crust pastry this recipe uses all butter and a couple of egg yolks to achieve the full richness.
You can make this by hand or in a blender. The less you handle pastry the better. My grandmother always made a good pastry and she claimed it was because she had cold hands.
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Recipe's are provided for you to see what we put in our dishes and so that you can recreate them at home.