Best Pie Pastry – Shortcrust F. Pie’s

A great cake recipe for any occasion:

The cold butter is divided into small pieces.

When making the dough by hand, flour and salt are mixed in a baking bowl. The butter and vegetable fat are quickly worked into the flour mixture with the fingertips until it forms a crumbly mixture. Then add the water and work it in with a fork. If necessary, add more water (by the teaspoon) until the dough is smooth.

If the dough is prepared with a food processor, put the salt, flour, butter and vegetable fat in the bowl and mix until the dough is evenly crumbly. Then carefully add the water and knead until a ball is formed.

Divide the dough into two parts. One half is the bottom of a pie, the other is the top.

You can also make two pies of the same size without the top.

The dough is wrapped in plastic and refrigerated for at least 20 minutes.

Pie dough can be made the day before, but then it needs to be kneaded longer because it is very chilled. After that it is easier to roll out.

fluffiest, crispiest pie without loss of flavor.

Cholesterol : 184mg

Other : 55, 8%fat calories

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