Preparation time
30 min
+ 30 min refrigeration
Cooking time
15 min (200°C)
Makes
1 pie crust (ø 23cm)
A homemade pie crust is actually easy to make and the taste is incomparable to the ones you can buy ready made. You may use it for both sweet and savoury pies. For the second ones, I would suggest to add some fibre or partly use wholegrain flours. Remember that the ratio flour to butter should be 2:1 .
Ingredients
- 200 g plain flour, sifted
(for salty pies you may mix plain with whole grain flours in a ratio of 5:1 or just add 30gr wheat bran) - 100 gr butter, cold and cubed
- 1/2 tsp salt (if the butter is unsalted)
- 1 tsp sugar (optional)
- 2-3 tbsp cold water
Method
Step 1
Mix all the dry materials in a bowl.
Step 2
Add the cold butter and mix it by hand with the flour till you get a coarse looking mix (looks like breadcrumbs)
Step 3
Step 4
Place the dough in the middle of the pie plate and press out with the fingers till you cover the whole dish. Cover with plastic wrap and refrigerate for at least 30 min.
Step 5
Prick the pie crust with a fork, line with parchment paper and add some weight on top, like dried beans, rice, etc. Bake for ca 15 min. in a preheated oven (200°C). The pie crust should not get fully baked!
Notes
If you need a second crust for the top of your pie, flatten the second dough into a disc, cover it with plastic film and refrigerate. Roll it out and transfer it on the top of your pie, trimming any excess dough.
