Pie Crust / Tart Crust
Flaky, crisp, buttery is what this recipe is all about. This Pie Crust / Tart Crust recipe is an absolute stunner. Perfect texture and taste is all that we promise.
What is your definition of a good pie/tart crust ??
The internet is flooded with pie crust recipes and you may seem confused to as to which one’s the best. a good pie crust needs to be crisp, flaky, buttery, not too thick and not too thin with a clean finish. Yes, that’s my definition of a perfect pie crust.
This Pie crust recipe can be used with any filling. You need to bake the crust as required keeping in mind how you plan to use it
Flaky: There are various pie crust recipes you will come across. Some made with butter and some with shortening. The buttery pie crust tastes fantastic due to which my recipe contains butter.
One of the essential things while making the crust is to make sure your butter is really really cold, not frozen but chilled. This is what yields a flaky crisp crust. Not just the butter even the other ingredients used, eg: the egg, water, etc need to be used when cold. This helps in keeping the butter firm in the dough which is essential for a crisp crust
Combining ingredients: Like most recipes, you first combine the flour & butter and then the other ingredients like egg and water. While adding the water you do not knead the dough. all you want to do is combine the ingredients bringing the dough together. Do not over add the water making the dough sticky or wettish.
Chill the dough: Once your dough is ready, it is essential to chill the dough at least for an hour or two. This will relax the gluten in the flour making it easier to roll. It also reduces the dough from shrinking while it bakes
Pie Crust / Tart Crust
- 180 grams all purpose flour
- 20 grams powdered sugar
- 100 grams salted butter, cold & chopped fine
- 1 chilled egg yolk
- 40 ml or as required chilled water
In a food processor, combine the flour, sugar, and butter together. Pulse until the mixture resembles breadcrumbs. To this mixture, add the egg yolk and pulse again until all well combined
Put this mixture in a large bowl and add the water only a required making sure your dough does not turn sticky or wettish. It should just come together forming a firm dough. Do not over knead as the butter in the dough will start melting making the dough sticky
Once you form a firm dough, flatten it a bit and place it on some cling wrap. Cover it completely and refrigerate for an hour.
Once ready to use, roll the dough using a rolling pin on a surface sprinkled with flour.
Place this in a tart tray and bake at 170 degrees C