40 lines
1.4 KiB
Markdown
40 lines
1.4 KiB
Markdown
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---
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id: XaoTwpM5TjSJrQMssTM_1
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title: Crust
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desc: ''
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updated: 1625689504105
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created: 1625521982746
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---
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* Servings:
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* Calories:
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* Protein:
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* Fiber:
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## Ingredients
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* 350g all purpose flour
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* 170g plant-based butter, cubed
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* 5 Tbsp cold water (mix water and ice, only use the water)
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* 1 tsp salt
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## Instructions
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* Chill the butter in the fridge.
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* Mix flour, salt, and butter in a bowl and mix using the KitchenAid mixer at a low speed.
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* Once the mix has the consistency of breadcrumbs, add the water, continuing mixing.
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* The mix should form a tough, buttery dough. Add more cold water if needed.
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* Take out the dough from the mixer, form into one large and one small disk, and refrigirate for 30 minutes.
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* Using a small amount of flour to prevent sticking, roll the large disk out into a circle.
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* 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.
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* Poke holes on the bottom using a fork.
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* Cover with a parchment paper, placing pie weights (dry beans, or sugar) on top.
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* Blind-bake for 20 minutes.
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* Trim the edges.
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* 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.
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## Notes
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How much dough for the bottom, and how much for the top? Need to measure.
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[[tags.shortcrust]] [[tags.pastry]]
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