Wednesday, 19 March 2014

Pie crust recipe

This is the recipe I use for all my pies.

Mix 200 g of flour, a pinch of salt and 100 g of cold butter (or 80 g of vegetable spread) with your fingers to create a  « crumble ».

Note : for a sweet pie, add 30 g of sugar and a pack of vanilla sugar, and for a salted pie, add 1/4 tea spoon of salt.

Add about 50 ml of cold water and mix until you have a non sticky elastic ball of dough.

Let it rest in the fridge for 30 minutes.

Roll and flatten the dough. Prepare the pie plate so it looks like the picture: put a sheet of cooking paper before setting the dough on the plate. Push the dough over the sides of the plate, make holes on the bottom with a fork and cut the excess paper so it won't touch the sides of the oven (because the paper will burn !)

That's it ! Your crust is ready to use !

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