This is the pie crust I use for most of pies, quiches, tarts, etc. This is not the crust of delicate layers and being flaky, rather short and light so good for any kind of cooking, and very easy to make.
What you need:
Butter 120g (keep butter cold, cut in cubes)
A pinch of salt
Ice cold water
Depending on how big your pie you want to be, use more or less ingredients accordingly. The basic is that you need 3 parts butter and 5 parts flour.
What to do
1) In a large bowl, put flour and salt, mix well.
2) Add cubes of butter in the bowl.
With a pastry blender, a knife or a fork, cut in butter smaller pieces and work until the mixture is crumbly but holds together when squeezed with fingers.
2) Slowly add small amount of ice cold water.
Work with a hand until dough comes together.
3) Cover with plastic wrap and refrigerate for at least 1 hour.
4) Before baking, place the dough on lightly floured surface and roll.
With a Baking Dish
When you use a baking dish, roll the dough a little bigger than the pan and gently place on the dish which is buttered and floured, and also gently fit into the bottom of the dish.
Cut of the excess dough by using a roll pin or a knife.
Here you make American apple pie.
Or spinach quiche.
Without a Baking Dish
When you make individual pies or pastries, divide the dough into desired number.
And roll into desired size, then wrap.
Soon I will post the recipe of the salmon pie.
Pingback: Pastry Wrapped Salmon | cooklikejapanese
Pingback: さくさくパイ生地 | お料理ダイスキ！ニューヨークおうちごはん