Pastry Ingredients

315g flour (1.5c)

220g butter cubed (just under 1c)

1tsp salt

2tsp sugar

6-8 tablespoons of iced water

Dash of AC vinegar

Pastry Method

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

3 eggs

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.. :(