The Pie-fect Recipe

The Pie-fect Recipe!

Ever get those Sunday arvo droopy-eyes that can only be defeated by something sweet and covered in ice-cream? I can’t be the only one. Here’s a recipe for curing that post lazy-morning sleepiness.

Step One- Getting to the Crust of It
Don your chef’s hat and call upon the pastry aficionado within you- we’re going to make dead-set pastry dough from scratch. We won’t be milling our own flour or churning our own butter, save that for the experts. This is all stuff you can probably find in your pantry.

Short Crust Pastry:IMG_1984.JPG

1 ½ cups plain flour

2 tablespoons icing sugar

125g butter

1 egg yolk

1 teacup of water


This is a pretty tried and true recipe for short crust pastry that’s a sure-fire way to make a kick-ass base for your pie.

Just plonk your flour, icing sugar, butter (copped and preferably softened) and egg yolk in a mixing bowl. Take your trusty wooden spoon and give it a good mash until it looks like breadcrumbs.

Now for the fun part- just stick your hand in and get kneading, adding tablespoons of water as you go, until the crumbs just come together.


Wrap it in glad wrap and chuck it in the fridge while you make the filling.

Step Two- Fill ‘er up:

(can legit be whatever you want really)



2 peaches

Maybe like 2- 2 ½ cups of hulled and halved strawberries

¼ cup castor sugar

Tbsp. vanilla essence


Slice your peaches (thin af) and hull and half your strawberries. Chuck them in a bowl with your sugar and vanilla essence, mixing until the sugar dissolves- too easy



Step Three- The Whole Kit and Kaboodle:

Then to make the whole shebang just grab a pie tin, brush it with melted butter then roll out your pastry nice and thin and line the tray with it. Dump the fruit in that, then roll out little strips of pastry (about 2 centimetres wide if you’re a perfectionist) and weave them across the top. When you’re done with that brush the top with melted butter and whack it in the oven until it’s golden-brown and looks done- simples!














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