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Pie crust

2012-05-07
butter tarts
  • Yield : 1 pie crust
  • Prep Time : 40m
  • Cook Time : 10m
  • Ready In : 50m

A 2:1 ratio of flour to butter is usually preferred but I think that it’s too much butter. This proportion is perfect. Roll out the dough to about 2mm in thickness and you’ll have a perfect crust.

Ingredients

  • 200g all-purpose flour
  • 75g frozen butter, grated
  • 30g sugar
  • 1/2 tsp salt
  • 1 egg, beaten with 1 tsp cold water

Method

Step 1

Combine all ingredients except for the egg and water in a food processor until the consistency of peas. If you don't have a food processor then work with your hands quickly, avoid handling the dough for too long or the butter will melt.

Step 2

Add the egg and water and pulse until a dough is formed. You can add more water if needed

Step 3

Wrap the dough in plastic wrap and place in the fridge for 30 minutes.

Step 4

Remove from the fridge and roll out to a pie crust or tart crusts.

Step 5

Preheat the oven to 190 degress Celsius

Step 6

Roll out the dough, about 2mm in thickness.

Step 7

Prebake for about 10 minutes or slightly brown.

Can be used as the crust for butter tarts.

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