Fruit Pie Pastry Recipe


It is a delicious treat to have a home made fruit pie. I use apples, pears, peaches, rhubarb....whatever we have on hand at the time, when making fruit pies here in our neck-of-the-woods.

Apple pie, as well as apple and rhubarb pie are particular favourites in our household, as both apples and rhubarb are able to be sourced from our own backyard garden.

Here is a recipe for the sweet shortcrust pastry I make when making fruit pies, if you would like to make your own fruit pie - they are certainly a yummy dessert to have occasionally!

 Sweet Shortcrust Pastry:

2 cups of Flour
150g Butter
1/2 cup of Sugar
2 egg yolks
2 Tablespoons of Water


Method:

Sift flour. Cut butter up into flour and mix together until it resembles breadcrumbs.
Stir in sugar.
Add egg yolks and water to dry mixture and mix together well.
Once a stiff dough is formed, wrap in kitchen cling wrap and chill in fridge for approximately 30 minutes prior to using.




The pastry can then be rolled out on a lightly floured surface, ready to line your pie dish. It is up to you how thick you make the piecrust. Spoon your prepared pie filling into the centre of the pastry shell you have created. Any additional pastry trimmings can of course be used to decorate the top of your pie.

The completed pie can then be baked at 200 degrees celsius for approximately 25 minutes or until the pastry is golden in colour.

This is a very yummy dessert and is particularly nice to enjoy during the colder months of the year.


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