The ultimate crispy pastry case

With da Carla's flours you can create the perfect pastry case that's easy to roll out and gives you a wonderfully crispy, flavourful result. The recipe's base of millet and durra is rich in fibre and protein, creating a robust and nutritious dough. Together with oat flour, which is a good source of beta-glucans, B vitamins and minerals, it gives you a nutritious pastry case that's perfect for all kinds of pies.

Pastry 

• 70 g da Carla Hirsmjöl
• 35 g da Carla Durramjöl
• 30 g da Carla Havremjöl
• 30 g cornflour
• 15 g da Carla Tapiokamjöl
• 1.5 tsk Psyllium husk powder
• ½ tsk salt
• 80 g cold butter, cut into slices
• 1 msk da Carla apple cider vinegar
• 6 msk ice-cold water
• for a sweet pie: 15 g sugar (caster sugar, maple syrup or coconut sugar)

Here's how

• In a food processor, combine all the dry ingredients. Add the butter and pulse until you get "sandy", pea-sized pieces. Then pour in the ice-cold water with the apple cider vinegar. Keep pulsing until the dough starts to come together into a ball. The dough will be a little moist, but still holds its shape.
• Roll out the dough thinly (about 0.5 cm) between two sheets of baking paper. Then line a pie dish with the dough and shape it to fit the tin. Trim away any excess dough to create neat edges.
• Let the dish with the dough rest in the fridge for at least an hour. You can leave it to rest for up to 24 hours if preparing ahead.
• Heat the oven to 200 °C. Pre-bake the pastry case for 15-20 minutes. Then fill with your favourite filling and bake until the filling is cooked through, which takes about 30 minutes depending on the filling.
• Tip: This dough is excellent for both sweet and savoury pies. Variations in filling may require adjustments to the second baking time, so keep an eye on the pie!