Description
A buttery, tender textured homemade pie crust.
Ingredients
Units
Scale
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 130 grams butter (cold)
- 1 cup ice water (added gradually by the tablespoon)
Instructions
- Sift the flour into the food processor bowl.
- Add the salt.
- Cut the butter into cubes/smaller pieces (makes it easier to mix) and add it into the bowl.
- Give the processor a whizz to get the ingredients to mix, a few seconds.
- Add the water gradually until the mix starts to hold together into a ball of dough. Stop and take it out.
- It will be a bit scattered but that's fine, just gather it into one ball and wrap it cling wrap.
- Wrap it in cling wrap. Leave in the fridge for 30 minutes to an hour.
- When you ready to use it, take it out the fridge and place on a lightly floured surface. Sprinkle a little flour onto the work surface and gently roll the dough out more or less the size of the pan it's being baked in.
- Roll it out over the rolling pin and lay it over the tin using the rolling pin to do the work for you.
- Gently lower the pastry into the pan, press it lightly into the sides all round the pan. Use the rolling pin to trim it off from the top as opposed to cutting and pinching. Simply roll the pin over it and the excess dough will fall off.
- Place a piece of baking paper over the crust. Make sure it's big enough to cover the entire crust and the beans don't fall out. (baking beads, rice or dried beans) Bake with the beans inside for 15 minutes on 180 C.Remove from the oven after 15 minutes, carefully remove the hot beans from the crust. Return it to the oven for another 15 minutes to bake, If the top sides are not golden brown, leave it 5 more minutes then remove it.
- Once a light golden brown, take it out and begin filling it with your prepared filling.
Notes
The water should be as cold as possible to prevent the butter from melting or you won't get the flaky buttery crust which is the whole idea of this pie.
In this recipe I had a cup fridge water next to me and added it by the tablespoon until the ingredients came together to form a dough.
If you don't have pie weights or baking beads then raw beans work perfectly. They won't bake and you can use them over and over. The reason you need to use beans is that this method of 'blind baking'prevents the middle from puffing up, getting soggy, the sides from sagging, and it also helps create that nice flakiness in the crust.
Caramelized Veg and Bacon Pie Filling
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: pie