EXPOSED: The Biggest Pastry Myths You've Been Told!

Ingredients

• 420 g All-Purpose Flour (sifted)
• 50 g Unsalted Butter (room temperature, cut into cubes; can use margarine)
• 150 g Vegetable Shortening (100% fat, room temperature)
• 1 piece Large Egg (room temperature)
• 65 g Water (room temperature)
• 1 tbsp Apple Cider Vinegar (room temperature)
• 5 g Salt (fine sea salt)
• 1 tbsp Icing Sugar (optional, for sweet pastry version)

Instructions

1. Weigh the Flour

   Place the mixing bowl on the kitchen scale, tare to zero, then add 420 g of all‑purpose flour.

   Time: PT2M

2. Weigh the Fats

   Weigh 50 g of butter (or margarine) and 150 g of vegetable shortening into a separate small bowl.

   Time: PT2M

3. Combine Flour and Fats

   Add the butter and shortening to the flour. Using your fingertips, a pastry cutter, or a fork, rub the fats into the flour until the mixture resembles coarse breadcrumbs.

   Time: PT5M

4. Add Salt, Egg, Water, and Vinegar

   Stir in 5 g salt, then crack the egg into the bowl. Add 65 g water and 1 tbsp apple cider vinegar.

   Time: PT2M

5. Form the Dough

   Mix everything together quickly with a fork until a shaggy dough forms. Turn the dough onto the pastry board, gently knead 2‑3 times just to bring it together.

   Time: PT5M

6. Shape and Wrap

   Form the dough into a flat disc, wrap tightly in cling film, and set aside at room temperature for 5 minutes (optional rest).

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 170 °C (340 °F).

   Time: PT5M

   Temperature: 170°C

8. Roll Out and Line Tin

   On the lightly floured board, roll the dough to about 3 mm thickness. Transfer to a 9‑inch pie tin, gently press, and trim excess, leaving a 1‑cm lip.

   Time: PT5M

9. Blind Bake

   Line the crust with parchment paper, fill with baking beads (or rice). Bake for 15 minutes at 170 °C.

   Time: PT15M

   Temperature: 170°C

10. Finish Baking

    Remove the parchment and beads. (Optional) Brush the crust with a beaten egg for shine. Return to the oven for another 5 minutes until lightly golden.

    Time: PT5M

    Temperature: 170°C

11. Cool and Serve

    Allow the crust to cool on a wire rack for 5 minutes, then fill with your desired filling or serve plain.

    Time: PT5M

Nutrition Facts

Calories

425

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g