Sweetcrust pastry recipe

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  • Cuisine: Modern Australian
  • Makes 1 pastry shell

Ingredients

300g (2 cups) plain flour
150g soft butter
Pinch of salt
1 egg
50g (1/4 cup) caster sugar
Plain flour for dusting
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Preparation

Place flour, butter and salt in a bowl and rub together until the mixture resembles fine breadcrumbs. Break egg into a separate bowl, add sugar and mix lightly.

Add to flour mixture and mix until pastry comes together. Cover and refrigerate for 30 minutes.

Preheat oven to 180C (350F).

Roll pastry on a lightly floured board to 3mm thickness. Line a greased 25cm flan tin with the pastry. Work your fingers around the edge of the tin to ensure the pastry is pushed down into the corners. Trim off any excess pastry using a small knife.

Prick base with fork and rest for 30 minutes. Line pastry with greaseproof paper, then baking beans or rice and bake blind for 15 minutes in preheated oven.

Remove paper and beans, bake for a further 5 minutes to crisp pastry. 

If you enjoyed this Sweetcrust pastry recipe then browse more Modern Australian recipes, bread recipes, baking recipes and our most popular hainanese chicken rice recipe.

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