Biting into a piping hot pie wouldn't be complete without tasting the gooey filling oozing from a solid and crispy crust. Makes enough for 4 individual pies
|¼ cup||Water, approximately, cold|
|125 g||Butter, cold, cubed|
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- Sift the flour and salt together on a workbench. Using your fingertips, lightly rub the butter into the flour until it resembles breadcrumbs.
- Make a well in the centre then pour in a little water at a time while gently mixing to make a dough.
- Wrap in plastic wrap and refrigerate for 30 minutes. Remove from the fridge and dust with flour before rolling.