Ingredients
0 portion(s)
Pastry Dough
- 75 grams rye flour, Or make your own
- 175 grams organic unbleached strong or baker's flour, Or spelt flour
- 1/4 level teaspoon Sea salt, fine, Up to half a spoon
- 250 grams unsalted butter cubed, Very cold
- 80 grams ice cold water, Or beer
Recipe's preparation
Mix flours and salt together speed 3, 3 seconds. Add cubed butter and pulse short spurts until crumbs form.add cold water, reserve 1-2 tablespoons, and mix on speed 5 briefly til it comes together. Add reserved water if necessary. Careful not to over mix. Remove from bowl and bring together, divide into two and shape into flat discs. Wrap in cling wrap and refridgerate for at least three hours.may be left for up to 3 days. Roll out base and line pie dish. Bake with pastry weights in 180 degree oven for 25-30 minutes. Fill when cooled to warm with cool filling, suitable for use in both savouryand sweet pies. Baste with milk and crimp edges, cut some steam holes. Sprinkle with some raw sugar if preferred for a sweet pie. Bake for approximately 45 minutes at 180 degrees or until golden brown. Allow to cool slightly before serving.
Pastry dough
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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