A basic pie crust recipe from our friends at the Hummingbird Bakery
Peter Cassidy
Ingredients
- 260 g plain flour
- ½ teaspoon salt
- 110 g unsalted butter
- 23-cm pie dish, greased
Method
- Put the flour, salt and butter in an electric mixer with a paddle 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. 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.
This recipe is from The Hummingbird Bakery Cookbook (revised and expanded edition) by Tarek Malouf. Published by Mitchell Beazley, £17.99; octopusbooks.co.uk
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