- 75 g butter
- 1⁄3 cup water
- 150 g flour
- 1 t salt
- 1 free-range egg, lightly beaten
Heat the butter and water in a saucepan over a gentle heat until the butter has melted. Add to the flour and salt and knead until smooth.
Cover with clingwrap and chill for 30 minutes. Roll out on a floured surface.
Use to top a pie, brush with the beaten egg and bake at 180°C for 40 minutes, or until golden and cooked through.
Cook’s note: This is traditionally used for savoury pies as it can be shaped by hand. Use duck fat instead of butter for a more savoury pastry.