When you want to make a pie for dessert, it depends on what you are going to use for the filling. At least to me it matters.

If you are using apples, you don’t really need to make an apple pie using a sweet short crust pastry. You can but you don’t really have to as the apples are sweet unless you are using more Granny Smith or tart apples in the pie.

I would recommend using a sweet pastry if you are using fruits like blueberries, raspberries, blackberries & strawberries or a mix for the filling. As most of these berries that we get in our supermarkets are flown in, they have been picked not fully ripened and tend to be slightly tart.

This pastry is very crumbly and yummy, so don’t be expecting a pastry that will hold it’s shape when you cut & serve the pie.

Ingredients: makes 1 covered pie

227g (8oz) unsalted butter, diced

2 cups plain flour

1/4 cup sugar

1 teaspoon salt

1 egg yolk

2 tablespoons water

Method:

• Add salt and sugar to flour.
• Add butter into the dry mix. Use pastry cutter or fingertips to mix the butter with the flour.
• Add the egg yolk & water and lightly knead dough so it comes together into a ball.
• Separate into half. Wrap in cling wrap or place each half into a container.
• Keep in fridge for at least 15 minutes until the dough has chilled enough and is easier to handle.