There are many different recipes of pie crunch: with or without butter, with or without almond powder, with different proportion of ingredients, adding the ingredients in different orders – the flour first or at the end -, handmade or using a food processor…
I choose this recipe, from Christophe Felder, because it is simple and easy to roll out.
Pie Crust Step by Step
There are many different recipes of pie crunch: with or without butter, with or without almond powder, with different proportion of ingredients, adding the ingredients in different orders – the flour first or at the end -, handmade or using a food processor… I choose this recipe, from Christophe Felder, because it is simple and easy to roll out.
Ingredients
- 125 gr butter
- 250 gr flour ideally all-purpose flour
- 1 tablespoon salt
- 40 gr caster sugar
- 125 ml water ideally cold temp
Instructions
- Finely dice the cold butter and put it in your food processor with flour, sugar and salt.
- Mix until you get a granulated texture. It should become like sand.
- Add the water while mixing, until you have a smooth uniform mixture. Remove from the processor and form a ball.
- Knead the dough twice (Put the dough on a floured surface, crush it with the palm of your hand and reshape a ball. This process aerates the dough so it will not shrink in the oven).
- Reshape the ball, put flour all around and place in a bowl Cover with plastic wrap and leave it in the refrigerator for at least 1 to 2 hours.
- Preheat the oven to 320°F (160°C).
- Remove the dough from the refrigerator and leave it at room temperature for a few minutes so that it won’t be too cold. Lay it out on a clean floured surface.
- Flatten the dough with a rolling pin to stretch it to a circle of the correct size (1 cm bigger than you pan).
- Grease your pan (or use a sheet of greasepoof paper) and place your dough using your rolling pin (roll your dough around the pin, place in over one edge of your pan and unroll it).
- Make sure the sides stick to your pan otherwise they will fall down while baking. Cut the edges with a knife or any sharp utensil and remove the excess of dough.
- With a knife, cut the excess of dough all around the pan, then with a fork, make little holes (make sure you don’t pierce the dough).
- Put a sheet of greaseproof paper and add weights (baking weights or if you don’t have any kennel or seed). Pre-bake in the oven for 30 minutes at 320°F (160°C).
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Bon appétit !
