Crumble Pastry


We made a silly mistake one day when we were making pastry and weren’t concentrating: we used a ratio of 1 part flour to 1 part butter and used a whole egg to bind it. When we went to roll it we realised our error as the mixture was so soft and buttery and difficult to roll. We placed the pastry in the fridge for an hour to chill, then rolled it and placed it on top of our pie as normal, patching any holes as we went along. It looked like an ordinary pastry topping but had the soft buttery texture of a crumble.


150g plain flour
150 cold butter
2 tablespoons sugar (omit if making a savoury pie)
Pinch of salt
1 egg


  1. Put the flour, butter, sugar (if using) and salt in a food processor and pulse until you can see large pebbles of butter in the mixture. Add the egg yolk and pulse just until the mixture clumps. Pour the mixture onto a large piece of cling film, place another piece on top and press the mixture until it forms a homogenous mass. You should see nubbles of butter in the mixture (see our photograph).  Cover with cling film and chill for an hour or it will be too soft to work with. Roll out on a floured board and cover your pie with it. Bake at 180C – 350F – Gas 4 until golden.

This recipe has been triple-tested in the gréatfood test kitchen.

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This recipe has been triple-tested in the gréatfood test kitchen.

Photograph copyright

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