315g flour (1.5c)
220g butter cubed (just under 1c)
6-8 tablespoons of iced water
Dash of AC vinegar
Rub quickly with fingertips to create breadcrumb like consistency. Don’t add too much water.
Created 2 portions of pie crust - not covering so can make two open pies
Freeze for at least 30 mins or best overnight before taking out 10 mins before shaping crust.
Filling Ingredients / Method
1/2c melted butter
1 1/2 white sugar
Whisk till smooth - 5 mins
Add one at a time
Add 1 tsp vanilla paste
3 Tbsp plain flour
2 tsp thea matcha
1 tsp salt
Add in 1cup evaporated milk & 1 Tbsp ACV
Putting it Together!
Roll out your slightly thawed pastry and make it about 3-5 cm wider than your pie dish to make sure it covers.
Push down firmly along the sides of your pie dish - create your crimp.
Pour filling into
Baked 10 mins at 200C
Then 50-60 mins 180C fan bake
Consider a blind bake if you want a crispier crust! I personally like a thick crust and from this recipe it still made a very crunchy pie crust, which tasted amazing!
I covered my pie with foil after the first 10 minutes, for about 45 minutes then took it off to brown etc. Be careful, I accidentally pulled away 1/4 of the top layer of my pie.. :(