If you plan on making any kind of dessert that requires a pastry base, then look no further than this amazing recipe.  It is very easy to make, takes less than 30 minutes, tastes amazing, and never fails.

The addition of some vanilla bean paste which is totally optional however gives it an even more amazing sweet taste.

TIP: Make sure both the butter and water are nice and cold, straight out of the fridge

February 20, 2018
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Ingredients

  • 230 g plain flour
  • 40 g icing sugar
  • 130 g butter
  • 1 tsp. vanilla bean paste
  • 2 tbsp. cold water
  • 1 tsp. cold water

Instructions

Thermal Cooking Method

  1. Place flour, icing sugar, and butter into mixing jug and knead for 30 seconds.
  2. Add vanilla bean paste and cold water. Knead for a further 1 minute or until it all comes together.
  3. Form pastry into a ball and place between two sheets of baking paper. Roll out to suit desired thickness.
  4. Most recipes will call for you to blind bake the pastry before filling (blind baking is to bake the pastry without a filling. See next step for details). It is a good idea to refrigerate the pastry before blind baking. Press the pastry into your pie/pastry dish and place in the fridge for 30 minutes.
  5. To blind bake - Use pie weights or cover pastry with a sheet of baking paper and fill with one cup of rice. Cook for 15 minutes at 180ºC.
  6. Then proceed with your recipe of choice.

Traditional Cooking Method

  1. Place flour, icing sugar, and butter in a food processor and knead for 30 seconds.
  2. Add vanilla bean paste and cold water. Knead for a further 1 minute or until it all comes together.
  3. Form pastry into a ball and place between two sheets of baking paper. Roll out to suit desired thickness.
  4. Most recipes will call for you to blind bake the pastry before filling (blind baking is to bake the pastry without a filling. See next step for details). It is a good idea to refrigerate the pastry before blind baking. Press the pastry into your pie/pastry dish and place in the fridge for 30 minutes.
  5. To blind bake - Use pie weights or cover pastry with a sheet of baking paper and fill with one cup of rice. Cook for 15 minutes at 180ºC.
  6. Then proceed with your recipe of choice.