This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavoring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavors! 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. PS. You can also make this pastry using a food processor
Ingredients
- 3 1/2 cups organic all-purpose flour, plus extra for dusting
- 1 cup icing sugar, sifted
- 1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
- 1 lemon, zested
- 2 large free-range or organic eggs, beaten
- Splash milk
- All-purpose flour, for dusting
Directions
Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until 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 it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
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By cupcake absolute
Near Yorktown,VA.
on December 23, 2010
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Love the 'get your hands dirty'recipe. Who needs a food processor? The dough Will get a bit 'raggy'before it begins to all pull together.Chef Jamie has some brilliant recipes and I believe we need to try them. I for one, Adore the book this recipe came from as well as Food Revolution. The 'four core' recipes in middle of book are budget friendly And delicious!Chicken and dumplings are A Favourite!
By starfish_1979
Quispamsis
on October 07, 2010
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This recipe is delicious and very easy. So easy I made it from memory. For those who don't like this show, don't watch! There are obviously many people like me who love Jamie and his cooking. You can get all of his recipes from his website, and I'd like to say that I've had the same problem with the Barefoot Contessa. Only some of her shows recipes were posted on this website, and I had to go to her website to get the ones I wanted. Ever wonder why the Food Network has CAR advertisements on their website? These are businesses being run. You want to get paid for your hard-work, so why would you expect less from those who run this network that we love and wonderful chefs like Jamie?
By wendallsb_12740077
sdfg, 43
on March 15, 2010
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HI - I live in New Zealand. We get lots of food network on our SKY network called Food TV.
Not only are most of the shows american - but we have to deal with your weights and measures when we use metric. I have no problem understanding different accents - probably cos we are surrounded by them everyday.
Anyway I would suggest if you are having problems with measures - simply type into google 'what is 2 ounces in grams' or similar. It'll spit the answer out for you straight away.
I find it hard to believe that Jamie uses ingredients that you cant get in the states. All seems like pretty basic foods to me i.e tomatoes, basil, pasta, plus Jamie's philosophy is use what you have and good old home cooking.
Anyway I hope you guys can learn to love some other styles other than american.
Happy eating. x
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