BISCUIT PASTRY

Steps:

• Sift all dry ingredients. Place in the bowl of processor.
• Add chopped butter and whizz until it resembles breadcrumbs.
• Add the egg yolk and whizz until mixture comes together to form a dough.
• If needed add 1 tbsp iced water. This will depend on how dry your flour is, the weather (if it is humid and hot you probably won't need the extra water).
• Turn out onto a lightly floured bench and form into a smooth ball. Don't knead the pastry too much or it will produce a tough pastry.
• Wrap in cling wrap or place in a sealed container and rest in fridge for 1 hour.
• Divide into a 1/3 and 2/3 balls, the larger for the base. Roll out the larger ball to fit your dish fill and then roll out the smaller ball, cut out a small circle from centre of pastry to allow steam to escape and place gently over you pie filling. Crimp pie edge to seal.
• Brush the pastry with egg white and sprinkle with sugar just before baking. This gives a crunchy crust to the pie. Alternatively you can brush with a milk wash.
• With a fruit filling bake at 350C for 45-50 minutes.
• If you use the pastry for a slice base you can cover 2 slice tins.