The best buttery and flaky homemade pie crust for savoury pies. It makes a 22cm pie without cover/deco.
Ingredients
- 190 g All-purpose flour
- 113 g Unsalted butter
- ½ teaspoon Salt
- 60 ml Chilled water
Directions
In a bowl add the flour, butter, and salt and light mix then till a crumb consistency. Add the water and mixed to combined. Do not over-mixed it. Wrap in plastic wrap and chill for at least an hour or overnight.
Rolling the pie Crust
Dust the work board with flour. Open the dough and roll carefully so it does not crack too much (0.5 cm thickness). Use your pie pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Roll the pastry over the rolling pin. Then, unroll it over the pan. Alternatively, fold the pastry in half then in quarter. Place it on the pie pan and open the folds. Gently fit it to the pie pan, especially in the bottom edges. Cut the excess from the edges leaving a 1 cm for crimping. Fold the excess under so you have a pretty round edge. Let cool in the fridge for 15 minutes.
Baking the Pie Crust
Meanwhile, preheat the oven at 200° C. Line the pie with parchment paper, then, fill the center with pie weights. Bake for 15 minutes. Then, remove the pie weights and parchment paper. Add the filling and bake it further for as long and necessary – until the filling is cooked. If the pie edges get too dark, just tent the edges with foil to prevent it from becoming too dark.
Notes
How to prevent soggy crust? Sometimes, when the pie filling is too liquid it can soak into the bottom crust making it soggy. One way to avoid it is to brush the bottom pre-baked crust with egg whites. This essentially creates a seal between the crust and the filling.