Suet Crust
Ingredients:
315g (2 ½ cups) plain flour, plus extra for dusting surface
13g (2 ½ teaspoons) baking powder
125g (5oz.) vegetarian suet, shredded and chilled
1 teaspoon freshly squeezed lemon juice
50g (1/4 cup) quality butter, chilled and cubed
125ml (1/2 cup) ice-cold water
1/2 teaspoon caster sugar
1 teaspoon kosher salt
1 egg, beaten (for glazing)
Yield: this makes 2 pie crusts, or 1 double crust (for top and bottom)
Method:
- In a large mixing bowl, add the flour, baking powder, and salt. Mix in the shredded suet and blend together to make the dough (knead the dough with well-floured hands or a pastry cutter). The dough will have a large crumbly consistency. Next, add in the butter, then slowly add in enough cold water to form the dough, you’ll need about 125ml (½ cup) or a tablespoon more.
- With your hands, fold the dough into itself a couple times to evenly distribute the fats (the suet and butter) within the flour. Roll the dough into a round disc, then divide in half. Make both pieces into a round ball, then wrap securely with cling film. Chill the dough in the refrigerator for about 20-30 minutes. Preheat the oven to 200C/400F.
- Remove the dough from the refrigerator. On a flour-dusted surface, roll out the pastry dough to about 2 cm (or around ¾") thick.
- Roll out the pastry dough in a baking pie pan to use as a bottom crust, or roll out the pastry dough over your pie to use as a top pie crust. If using this dough as a top pastry crust, then brush the top all over with the beaten egg. Then, make one or two small slits in the centre for steam to escape. Bake your crust at 200C/400F for 30-37 minutes or until the top of the pastry is golden brown and crisp.
*Notes: Alternatively, you can use a standing mixer, but this is an easy dough so I like to use my hands.
*If you have self-raising flour instead of plain flour, then you can omit the 13g of baking powder in this recipe. Instead, just use 1/4 teaspoon of baking powder and follow the rest of the recipe ingredients.
.jpg)
