Makes 430g pastry
Half of this quantity, rolled out nice and thin, lines a 28cm diameter pie dish or quiche tin.
200g strong flour
2 whole eggs
Place the ingredients in the jug in the same order as shown above and program 15 seconds at Speed 6.
Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
Sieve the flour, salt and sugar from a height on to a clean work surface. Cut the butter into small cubes and, using your hands, work it into the flour mixture by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.
Add the eggs and gently work it together using your hands till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat the ball into a flat round. Sprinkle over a little more flour, then pop the dough into a plastic bag and refrigerate for at least 30 minutes.
Get yourself a 25cm non-stick loose-bottomed pie dish or quiche tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
Dust a clean surface and a rolling pin with flour, then carefully roll out half of your pastry (you can freeze the other half), turning it every so often, until it’s nice and thin. I like to roll it on top of floured cling-film, which makes it easier to transfer afterwards to the pie dish or quiche tin. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes. Preheat your oven to 180ºC/350ºF/gas 4 with your baking sheet on the shelf nearest the centre.
**Once the pastry case is frozen put it on a flat surface. Place a 40x40cm piece of strong foil over it, then press it down over the base and up the sides of the pastry.
Turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks.
Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes.
Then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case (you can reserve this foil liner to use another time).
Brush the base and sides all over with beaten egg, which will provide a sort of moisture proof coating so that the pastry stays beautifully crisp even after the filling has gone in.
Now return the pastry case to the oven for 8 minutes.