Sweet pastry dough (pie crust)
10 October 2017
- 125g butter, softened
- 50g sugar
- 1/2 tsp salt
- 1 egg
- 200g flour
- 1 tsp vanilla extract (optional)
- lemon zest (optional)
- In a bowl cream butter with sugar. Add salt and vanilla extract with lemon zest, if using. Mix in the egg.
- Add flour and mix until the dough forms.
- Wrap the dough in a plastic wrap and refrigerate for 30 minutes or until ready to use.
This sweet pastry dough is perfect for pies and tarts.
This recipe is enough to line a 23cm tart pan. If you want to make a pie with a crust top, just double the recipe.
This dough can be stored in a freezer for up to 3 months.