I have been using this method for years and it has never failed me.
I use it for sweet and savour dishes because I find sweet dishes already so sweet they tend not to need a sugar based pastry. Some ways I use this pastry are:
- Aussie meat pies
- chicken and vegetable pie
- pumpkin pie
- pecan pie
- jam tarts
- fruit pies
3/4 cup sifted self-raising flour
3/4 cup plain flour
1 egg yolk lightly beaten
squeeze lemon juice
iced water (2-4 tablespoons)
1. Put butter, flours and salt in bowl of processor and pulse until it resembles crumbs or is combines. 2. Add egg yolk and lemon juice and 2 tablespoons of iced water and run until it forms a ball (You may need another tablespoon or 2 of iced water...it willquite literally form a ball when done).
3. Wrap in plastic and put in the fridge 20 minutes or until ready to use.