This recipe makes enough pastry for about 6 average pies. Freeze the excess for later.
I especially like to use it to make treacle tart and apple pie :)
2kg or 4lb 6oz self-raising flour. Whilst plain flour makes a traditional pastry, my Mum always used self raising, which makes this her unique pastry even if she used to be annoyed when it turned out cakey :)
1kg or 2lb 3oz butter or margarine
6 Eggs, with a little water
For Sweet Pastry
2 cups white sugar
For Savoury Pastry
Rub sugar (or salt), flour and margarine together until it feels like bread-crumbs.
Add egg water and mix gently until combined.
This pastry can be used for:
Treacle Tart. Fill the base of the pie with corn-flakes and treacle, make a grid design on top with pastry “sausages” bake in a moderate oven (190 degrees C or 325 degrees F) until pastry is browned slightly.
Jam Tart. Fill the base of the tart with jam, make a grid design on top with pastry “sausages” bake in a moderate oven until pastry is browned slightly.
Apple Pie. Blind bake the base of the pie, fill with cooked apple and cover with a pastry “lid”.
Bake in a moderate oven until pastry is browned slightly.