1.4 KiB
1.4 KiB
| id | title | desc | updated | created |
|---|---|---|---|---|
| XaoTwpM5TjSJrQMssTM_1 | Crust | 1625689504105 | 1625521982746 |
- Servings:
- Calories:
- Protein:
- Fiber:
Ingredients
- 350g all purpose flour
- 170g plant-based butter, cubed
- 5 Tbsp cold water (mix water and ice, only use the water)
- 1 tsp salt
Instructions
- Chill the butter in the fridge.
- Mix flour, salt, and butter in a bowl and mix using the KitchenAid mixer at a low speed.
- Once the mix has the consistency of breadcrumbs, add the water, continuing mixing.
- The mix should form a tough, buttery dough. Add more cold water if needed.
- Take out the dough from the mixer, form into one large and one small disk, and refrigirate for 30 minutes.
- Using a small amount of flour to prevent sticking, roll the large disk out into a circle.
- Place the rolled dough into the pie tin, making sure to cover the corners without stretching the dough. The edges should extend to the edges of the pie tin.
- Poke holes on the bottom using a fork.
- Cover with a parchment paper, placing pie weights (dry beans, or sugar) on top.
- Blind-bake for 20 minutes.
- Trim the edges.
- Roll out the small disk of dough, and slice into strips. Use these strips to decorate the top of the pie in a cross-hatch pattern once the pie is filled.
Notes
How much dough for the bottom, and how much for the top? Need to measure.