Sweet Pie Pastry Dough

Ingredients:
300g purpose flour
½ tbsp salt
50g granulated white sugar
100g unsalted butter, cut into cubes
¼ cup grapeseed oil or canola oil
1 egg yolk
3 tbsp ice water
Preparation:

1. To make the pastry, mix flour, sugar and salt in mixer bowl and stir. Add butter, egg yolk and oil into flour mixture and stir.  Continuing on stir, add water 1 tbsp at a time and mix until the dough gathers in a loose clump.

2. Transfer to a lightly floured surface and knead until smooth, adding more flour if needed.

3. Gently shape into a smooth ball, wrap in a plastic wrap. Chill in refrigerator for 30 minutes or up to 1 hour.

5. Wrap between two sheets of baking paper, rolled out dough and place in the refrigerator to chill for at least another 2 hours. It can be stored in the refrigerator for up to 3 days.

6. Grease a 8-9 inches tart or pie pan. Line the pan neatly, pressing firmly against  bottom and sides, trim the edges with palm. Poke holes in the bottom of the pie to allow for steam to escape.

7. Preheat the oven to 180°C. Cover the pastry with baking paper and fill with pie weights and bake and place it in the oven, bake for 10 minutes or until the crust is dried. Add desired pie filling.

Pistachios  Pie Pastry
Ingredients:
½ cup ground pistachios
2½ cups sifted flour
2 tbsp sugar
12 tbsp unsalted butter (softened)
6 tbsp cold milk
3 tbsp wheat germ
pinch of salt

Preparation:

Combine all ingredients except milk in the food processor. Pulse the ingredients together, then add the milk through the feed tube in the food processor, while pulsing the machine till coarsely meal or flaky texture. Transfer to a lightly floured surface and knead until smooth, adding more flour if needed. Gently shape into a smooth ball. Cover with plastic wrap and refrigerate for at least 30minutes. I usually refrigerate for an hour or more. The rest of the instruction see above this page↑.