Are biscuits pastries

This is a sweet pastry good for fruit pies or to use as a base for slices. This recipe is enough for a base and top for a 18cm pie dish or 20cm if you roll the top thinly




Serving Size: 1 (73) g

Servings Per Recipe: 8


Calories: 301.5

Calories from Fat 121 g40 %

Total Fat 13.5 g20 %

Saturated Fat 8.2 g41 %

Cholesterol 59.8 mg 19 %

Sodium 335 mg 13 %

Total Carbohydrate 41.4 g 13 %

Dietary Fiber 0.8 g3 %

Sugars 17.4 g69 %

Protein 4.2 g 8 %


  • Sift all dry ingredients. Place in the bowl of processor.
  • Add chopped butter and whizz until it resembles breadcrumbs.
  • Add the egg yolk and whizz until mixture comes together to form a dough.
  • If needed add 1 tbsp iced water. This will depend on how dry your flour is, the weather (if it is humid and hot you probably won't need the extra water).
  • Turn out onto a lightly floured bench and form into a smooth ball. Don't knead the pastry too much or it will produce a tough pastry.
  • Wrap in cling wrap or place in a sealed container and rest in fridge for 1 hour.
  • Divide into a 1/3 and 2/3 balls, the larger for the base. Roll out the larger ball to fit your dish fill and then roll out the smaller ball, cut out a small circle from centre of pastry to allow steam to escape and place gently over you pie filling. Crimp pie edge to seal.
  • Brush the pastry with egg white and sprinkle with sugar just before baking. This gives a crunchy crust to the pie. Alternatively you can brush with a milk wash.
  • With a fruit filling bake at 350C for 45-50 minutes.
  • If you use the pastry for a slice base you can cover 2 slice tins.