I use the same crust recipe for my meat pie, all other pies and sausage rolls. Folks it is so easy and also flaky you won’t believe it. For the recipe most major ingredients must be cold to achieve the flaky texture. It can be made ahead of time and be stored in the fridge, I always have the crust ready in the fridge just in case I want to make some meat pies or sausage rolls and I am pressed for time.
3 cups of flour
2 sticks = 1 cup of butter (cold and diced)
1 tsb of sugar
1 tsp of salt
½ cup cold water
In a food processor add the butter, flour, sugar, salt, pulse until it turns to bread crumbs
Now keep the food processor running and then slowly add the cold water
Once it form a ball, stop the appliance and place on your cutting board; pat the dough together to form a smooth ball
Wrap it in plastic wrap and put in the refrigerator for at least 30 minutes before you use.