Crust
- Servings:
- Calories:
- Protein:
- Fiber:
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
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.
Notes
How much dough for the bottom, and how much for the top? Need to measure.