Basic pie crust
This simple pie crust is used in most of the recipes in this chapter. You will either need to bake it blind and top with a pie filling that doesn't need any further baking, or if the filling needs to be cooked, then only partially blind bake the crust.
Ingredients:
260 g plain flour
110 g unsalted butter
½ teaspoon salt
a 23-cm pie dish, greased baking beans
Makes enough for a 23-cm pie dish
Recipe:
Put the flour, salt and butter in an electric mixer with a paddi attachment and beat on slow speed until you get a sandy consistency and everything is combined.
Add 1 tablespoon water and beat until well mixed Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water-it is safer to beat the dough at high speed to try to bring the ingredients together Wrap the dough in clingfilm and leave to rest for 1 hour.
Preheat the oven to 170°C (325°F) Gas 3.
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife. Lay a sheet of greaseproof paper over the dough crust and pour in the baking beans.
To blind bake (for a pie that WILL NOT need baking again):
Bake the pie crust in the preheated oven for about 15-20 minutes, or until the edges are light golden and partially cooked. Remove the greaseproof paper and baking beans and bake for a further 15-20 minutes. Take care not to overcook-the edges should be light golden.
To partially blind bake (for a pie that WILL need baking again):
Bake the pie crust in the preheated oven for about 10 minutes. Remove the greaseproof paper and baking beans and bake for a further 10 minutes. The dough should still be pale and slightly raw in the centre.
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