Ingredients and Weight: - All-purpose flour: 250g - Unsalted butter (cold and cut into small cubes): 125g - Ice water: 80-100ml - Salt: 1/2 teaspoon
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Difficulty Level: 2 (Moderate)
Preparation Method Steps: 1. In a large bowl, combine the flour and salt. 2. Add the butter cubes and use a pastry cutter or two knives to work the butter into the flour until it resembles coarse crumbs. 3. Gradually add ice water, 1 tablespoon at a time, while continuing to blend with a fork. Stop adding water once the dough starts to come together and form a ball. 4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 5. On a lightly floured surface, roll out the dough to a thickness of about 3mm. 6. Transfer the rolled-out dough to a pie dish and trim the edges. 7. Prick the bottom of the pie crust with a fork to prevent air pockets.
Nutritional Information: - Serving size: 1 slice (1/8 of the pie) - Calories: 180 - Fat: 10g - Saturated Fat: 6g - Cholesterol: 30mg - Sodium: 200mg - Carbohydrates: 20g - Dietary Fiber: 1g - Sugar: 2g - Protein: 4g
Dish Characteristics: - Buttery, flaky, and tender crust - Versatile and can be used for both sweet and savory pies - Adds a touch of French elegance to any dish
User Comments: - "The perfect complement to my homemade apple pie." - "The crust was so delicious, I could have eaten it plain." - "A classic French pastry technique that elevated my pie baking skills."
Special Precautions and Tips: - Use cold butter and ice water to keep the butter from melting and blending too much with the flour. - Do not overwork the dough, as this will toughen the crust. - If the dough becomes too dry, add a little more ice water. If it becomes too wet, add a little more flour. - Refrigerating the dough before rolling it out helps to relax the gluten and make it easier to work with.