---
id: XaoTwpM5TjSJrQMssTM_1
title: Crust
desc: ''
updated: 1625689504105
created: 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.

[[tags.shortcrust]] [[tags.pastry]]