by Karen Small
For a long time now there has been a theoretical discussion in our house about whether or not you can make good pastry without butter. One person for, the other against. Well yipeee! I win! This is a fantastic recipe that is so easy and quick I can hardly believe it. I found it on Joannas Food Blog and she credits it to Geraldene Holt‘s French Country Kitchen.
1 tablespoon caster sugar (leave it out if you’re making something savoury)
1/2 teaspoon baking powder
4 tablespoons mild salad oil (I used vegetable oil)
1/2 beaten egg
3 tablespoons hot water
Put all the ingredients into a lidded plastic box and shake it for at least a minute. When you take off the lid, you will find a lumpy mixture; form it into a ball with your hands, and roll it out on a floured surface. The original recipe says this is enough for a 24cm tin, but Joanna suggests it is too much for a 24cm tin, better in the next size up, because this pastry is better when it is very thin. You can use this straight away, no need to rest it.
To turn it into the pie in the picture I just added some sliced cooking apples, sprinkled with sugar and baked for 30 minutes at 190.