SWEET SHORTCRUST PASTRY
This pastry has a multitude of applications. The two recipes that follow, Nice Vovos and Neenish Tarts, are two of my favourite uses for this dough. It can also be used as a base for a cheesecake or the base and topping for a shortcake.
To stew fruit for a pie or shortcake filling, cook the fruit over low heat until boiling and add sugar to taste. The mixture may be quite runny, which will make the pastry base go soggy. To prevent this, mix in some cornflour paste, 3–4 teaspoons cornflour mixed with 1½ tablespoons cold water, and stir some or all of it into the boiling mixture until thickened. Cool before using as a filling for a pie.
To make a double crust pie, cut off two-thirds of the dough and roll out on a lightly floured surface to fit your greased pie dish. Brush with the egg white, right up to the edge. Pour cool filling into the middle. Roll out the other piece to fit the top. Put in place and crimp the edges together with your fingers. Prick in several places with a fork.
Leftover pastry from any recipe can be frozen to use another time, or just put it in the fridge wrapped in cling film if you are likely to use it within 3 days.
Alternatively, you can roll the remaining pastry out to 6–8mm thickness and cut out rounds with a scone cutter. Bake for 10 minutes at 150°C. These rounds can then be filled with jam and iced to make Kiss Biscuits if liked, or left plain as shortbread biscuits.
Incidentally, should you need it, this recipe can be converted to gluten free simply by using gluten-free plain flour and self-raising flour.
Makes enough for 1 x 20–23cm pie or about 18 little pies
125g butter, softened
125g sugar
1 egg
125g plain flour
125g self-raising flour
Whisk the butter and sugar together, then whisk in the egg until well combined. Mix in the combined flours with a metal spoon to make a soft dough. Wrap in cling film and place in fridge for at least 30 minutes before using.
Bake at 190°C for 20–30 minutes until the pastry is golden.