Sweet Short Pastry
2 cups (300 grams) plain flour
1/2 cup icing sugar
125 grams cold butter
1 beaten egg
1 teaspoon lemon juice
Cold water
Sifting the flour and icing sugar together together into a large bowl.
Chop butter into small-ish cubes (about 1 cm square) and rub these into the flour with your finger-tips until it is like breadcrumbs (you can do this with a food processor if you don't want use your hands).
Add the egg and lemon juice and keep on mixing (you could do this bit with a big spoon but hands are easier). Add very small amounts of water until the mixture comes together as a dough.
Knead the dough a little to get all the last bits of flour in and form it into a ball. Wrap the dough in clingfilm and refrigerate for at least a half hour.
Pumpkin Pie
*New and improved as of 20 May 2013*
1 3/4 cups cooked, mashed pumpkin
50 grams butter, melted
1 cup brown sugar
1/2 teaspoon ginger
1 teaspoon allspice
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon cornflour
1 cup milk
2 beaten eggs
Preheat the oven to 220 degrees celsius.
Blind bake the pie crust. Roll the dough out large enough to fill a pie dish, of about 22-25 cm diameter. Carefully drape the dough into the dish and trim the top. Place a layer of aluminium foil in the pastry case, and bake in the very hot oven for 10 minutes, then remove from the oven and turn the oven down to 180 degrees.
Place all the filling ingredients into the bowl of a food processor or blender, and mix well.
Pour the filling into the prepared pastry case. Only fill it to 3/4 full as the mixture will rise a little.
Bake for about 40 minutes at 180 degrees celsius. When it is cooked the filling will be a dark caramel colour and it will be firm all the way through, so if you give the dish a shake it will not wobble in the middle. If you insert a skewer in it will come out clean.
2 cups (300 grams) plain flour
125 grams cold butter
1 beaten egg
1 teaspoon lemon juice
Cold water
Sifting the flour and icing sugar together together into a large bowl.
Chop butter into small-ish cubes (about 1 cm square) and rub these into the flour with your finger-tips until it is like breadcrumbs (you can do this with a food processor if you don't want use your hands).
Add the egg and lemon juice and keep on mixing (you could do this bit with a big spoon but hands are easier). Add very small amounts of water until the mixture comes together as a dough.
Knead the dough a little to get all the last bits of flour in and form it into a ball. Wrap the dough in clingfilm and refrigerate for at least a half hour.
Pumpkin Pie
*New and improved as of 20 May 2013*
1 3/4 cups cooked, mashed pumpkin
50 grams butter, melted
1 cup brown sugar
1/2 teaspoon ginger
1 teaspoon allspice
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon cornflour
1 cup milk
2 beaten eggs
Preheat the oven to 220 degrees celsius.
Blind bake the pie crust. Roll the dough out large enough to fill a pie dish, of about 22-25 cm diameter. Carefully drape the dough into the dish and trim the top. Place a layer of aluminium foil in the pastry case, and bake in the very hot oven for 10 minutes, then remove from the oven and turn the oven down to 180 degrees.
Place all the filling ingredients into the bowl of a food processor or blender, and mix well.
Pour the filling into the prepared pastry case. Only fill it to 3/4 full as the mixture will rise a little.
Bake for about 40 minutes at 180 degrees celsius. When it is cooked the filling will be a dark caramel colour and it will be firm all the way through, so if you give the dish a shake it will not wobble in the middle. If you insert a skewer in it will come out clean.
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