Butter Cream Recipe
You will need:
6-8 oz. icing sugar vanilla essence
4 oz. butter
1 Sieve the icing sugar.
2 Beat butter with a wooden spoon or spatula until soft.
3 Beat icing sugar into the butter, adding a few drops of vanilla essence. The amount of icing sugar needed will depend on the consistency of the cream required.
Orange or lemon butter cream: Add finely grated lemon or orange rind and juice, to taste, to the creamed butter and sugar. Beat hard to prevent curdling.
Walnut butter cream: Add 2 tablespoons finely chopped walnuts to creamed butter and sugar and mix thoroughly.
Almond butter cream: Add 2 tablespoons finely chopped toasted almonds to creamed butter and sugar.
Coffee butter cream: Make as basic butter cream. Omit the vanilla essence and use 2 teaspoons coffee essence.
Mocha butter cream: Make a coffee butter cream, adding 2 oz. melted chocolate, as well as the coffee essence.
Chocolate butter cream: Make as coffee butter cream, adding 2 oz. butter until soft. Blend in the melted chocolate and 3 oz. sieved icing sugar.
Basic easy-mix pastry method
Ingredients 7-in. crust
Corn oil 4 tablespoons
Iced water 11 tablespoons
Plain flour 5 oz.
1 Pour measured com oil into mixing bowl, add required amount of iced water, whisk with a fork until an emulsion is formed.
2 Sift flour and salt together. Gradually stir into the corn oil and water mixture in the bowl.
3 Continue stirring until a workable dough is formed. Slightly more or less flour than stated 7-in. single crust or 8 in. crust 9-in. single crust 41 tablespoons 5 tablespoons 2 tablespoons 21 tablespoons 6 oz. 8 oz. pinch 1 level teaspoon may be required according to measure used.
4 Place pastry between two sheets of greaseproof paper. Roll out to the required size.
5 Remove the top sheet of paper. Ease the pastry into the pie plate, then peel off the remaining sheet of paper. Press the pastry well into the dish and neaten the edge.