Biscuit Pie Crust Pastry Recipe

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 Updated 17/03/2017

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A biscuit pie crust pastry is sweet and delicate. Can be used for dessert pies, especially custard tarts or fruit pies.

Here are links to other pastry recipes on the site:

Biscuit Crumb
Choux
Cream
Flaky
Fleur
Hot Water Crust
Pâté Sucre
Potato
Puff
Rough Puff
Shortcrust
Suet Crust

Ingredients

  • 2 1/2 cups (10oz) plain/all purpose flour
  • 1/2 cup (2oz) cornflour/cornstarch
  • 3/4 cup (6oz) butter
  • 2 teaspoons caster/superfine sugar
  • 1 egg yolk
  • water to help mix
(see measure conversions for more information on quantites)

Method

  1. In a large mixing bowl sift together the flour and cornflour.
  2. Rub the butter into the flour and cornflour mixture.
  3. Add the superfine/caster sugar.
  4. Mix to a dough with the egg yolk (add water if necessary).
  5. Knead the dough very lightly on a floured surface.

Prep Time: 25 minutes

Cook Time: NA

Yield: NA



Comments

How hot an oven and approx. how long in oven?
#2 - Mary T. - 08/27/2010 - 13:40
You need a fairly firm, non-sticky dough.
#1 - mary - 02/15/2010 - 06:31
"Water to mix" to what sort of consistency? Should it be a soft, or firm dough?
#0 - David E Bevan - 02/15/2010 - 00:12
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