- 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.
- 200g all-purpose flour
- 75g frozen butter, grated
- 30g sugar
- 1/2 tsp salt
- 1 egg, beaten with 1 tsp cold water
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.
Add the egg and water and pulse until a dough is formed. You can add more water if needed
Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
Remove from the fridge and roll out to a pie crust or tart crusts.
Preheat the oven to 190 degress Celsius
Roll out the dough, about 2mm in thickness.
Prebake for about 10 minutes or slightly brown.
Can be used as the crust for butter tarts.