Method

Shortcrust Pastry Pie Crust

• Place the flour, baking powder, salt, butter, lard, egg yolk and Black Garlic cloves into the bowl of a food processor fitted with a blade, pulse until the mixture resembles breadcrumbs.  
• Gradually add the ice-cold water a little at a time, pulsing until the mixture forms a smooth but not sticky dough.
• Wrap the pastry in clingfilm and leave to chill in the refrigerator for at least 1 hour.

Top Tip: the addition of baking powder helps to lighten the texture of the pastry.  Chilling the pastry makes it easier to roll.

Butter Shortcrust Pastry

• Place the flour, salt, butter and Black Garlic cloves into the bowl a food processor pulse until the mixture resembles breadcrumbs.
• Add the egg and pulse until the mixture forms clumps. 
• Gradually add the ice-cold water 1 tablespoon at a time, pulse until the mixture forms a smooth dough.
• Wrap the pastry in clingfilm and leave to chill in the refrigerator for 1 hour.

Top Tip: chilling the pastry will make it easier to roll.