I am not going to lie – I really miss the firm but crumbly, buttery texture of Mr Kipling’s pastry. Be it bakewell tarts or apple pies – there was something about it. I pride myself on making good savoury pastry (I have little tricks to make it completely awesome and unlike anything you’d ever buy), however the sweet short crust pastry escaped me. Well it did until I finally worked out how the professionals do it.
I’ve reduced the fat and sugar content too of the shop bought pastries and there will be no soggy bottom with this.
Use this pastry for all your favourite sweet recipes…
- 150g plain flour
- 100g self-raising flour
- 50g icing sugar
- 140g PURE vegetable spread
- 35g TREX vegetable shortening
Mix the dry, rub in the fats being careful not to over work but ensuring it’s all mixed and then chill for at least 30 minutes before using. Brush the pie top or crust with soya milk before baking to get that lovely golden colour.