Having grown up eating meat pies in Australia, I love to make my own. At Palate Sensations Culinary School, we are often asked what makes a good pie pastry recipe? What’s an easy pie pastry recipe? What’s the best pie crust recipe? What is it that makes a good pie crust flaky? For that, we asked our Pastry Chef Cynthia Pau to give us some hints:

1. Make sure your butter is cold throughout the whole process of making the pie crust as starting with very cold fat makes it easier to keep from overworking the fat into the dough.

2. Add a splash of vinegar provides a little insurance against overworking the dough (keeping it nice and tender) and it will keep your dough from oxidizing and turning gray.

3. Retain some larger chunks of butter when you are incorporating the butter into the dough (not breadcrumb like texture) to ensure optimum flakiness. As it heats up, the fat creates steam, causing little pockets of air that create the flaky character. Maintaining a few bigger pieces of fat also deters you from overworking the dough.

So with that, let us give you an easy pie recipe to try out at home!  It’s our favourite Tomato Plum Galette.  

If you love pies and tarts as much as we do, you can join our classes here.

Tomato Plum Galette

This makes an 8 inch galette. A galette is a free form pie dough. 

Dough

148g flour

black pepper

2 tbsp parmesan

2g salt

85g butter

80-90ml ice water

7ml vinegar

Filling

1 nos Roma tomato (100g)

1 nos plum

1 tsp salt

56g shredded cheddar

Galette Dough

Using your finger tips rub the butter into flour and salt. You should have a few larger chunks of butter to ensure optimum flakiness. As it heats up, the fat creates steam, causing little pockets of air that create the flaky character. 

Add the ice water and the vinegar in, mix with your fingers until just combined. Compress it with your hands to form a dough. The dough should still look slightly shaggy. Wrap the dough in cling film and chill in the fridge for 10 minutes.

Roll out the pastry into a 8 inches diameter round.

Assembly

Mix the sliced tomatoes with the salt and set aside. Drain the liquid.

Slice the plums.

Spread the cheddar out in the middle, arrange plums and tomatoes on top and fold over the edges.

Egg wash and sprinkle with salt and pepper.

Bake at 180c for about 20-25 minutes. 

If you love pies and tarts as much as we do, you can join our classes here.