After countless trials, I can finally present to you the best, fail-proof secrets to a stable yet flaky meat pie crust that will elevate any meat pie recipe
Prep Time4 hourshrs
Cook Time1 hourhr
Total Time5 hourshrs
Course: Snack
Cuisine: British, Global, Nigerian
Servings: 12
Author: Yummy Medley
Ingredients
175gAll-purpose flour
175g bread flour
12tbspunsalted cold butter(1 ½ sticks or ¾ cups or 170g)
1tspbaking powder
1tbspsugar
15-20tbspice cold water
Instructions
In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork or knife
Add ice cold water a tablespoon at a time, while mixing with a wooden spoon to bring the dough together. Be sure not to add too much water at once.
Bring the dough together on a floured surface.
Wrap or cover the dough and rest in the refrigerator for about 30 minutes.
On a floured surface, roll the dough in a rough rectangle in one direction
Set aside and allow to cool completely before filling into the pastry.
Fold the short end of the rectangular dough top third down to the center then the bottom third up and over that (think about folding it in thirds, like you would a letter)
Wrap the dough again and chill in the refrigerator for about 30 minutes
After 30 minutes, repeat step the prior folding step after rolling out the dough (short side facing you) into a rectangle and folding like a letter to create flaky pastry layers.
After the dough has rested for 30 minutes, cut the dough into 12 even pieces without disturbing the layers as much as possible.
Roll out each piece into rough circles and stuff with the filling.
Notes
Do not use only all purpose flour or only bread flour, make sure you use a mix of both. The bread flour adds more structure to the dough and the all purpose flour keeps it light.