It all started with the Limburgse vlaai, a special crust pie in the original on yeast dough which I bought in Moscow in a shortcrust pastry version and which I tried to repeat at home.
I don’t remember how many test pies I’ve baked before it in seaching of perfect crust pie dough. Because what do we need from the crust pie?
- It must be made from the special dough which could be frozen – and this stage just improves it.
- The gentle dough which could be cut in very different styles (including very small details and ornaments) and moved on top of pie intactly. Such kind of pies are usually full of wonderful details and cutting elements. That’s why the transfer of decorated dough should be neat.
- The special crust pie dough smooth both before and after baking without my rather good Photoshop skills. Yep, I know how to do it but this is not a pastry style at all.
- The special dough which doesn’t have offcuts att all: the whole small trims could be mix once more for next pattern or even pie project. There are too many offcuts there to not reuse them.
- Soft and tender dough after baking. Because of a lot of volume details on the top of the pie.
It seems like I’ve found my ideal. Soft, gentle – all properties are present. I do love the result and have baked already three crust pies.
Detailed recipe has attached.
350 g all propose flough and 1-2 tbsp flough for rolling dough
1 tsp salt
1 tsp sugar
200 g cold butter
1 egg of medium size
80 g ice-cold carbonate mineral water
5 g vinegar
- Mix all dry ingredients in a blender. Add butter and stir until small grains.
- Mix egg, water and vinegar in a bowl.
- Add egg mixture into the blender and stir.
- Put dough into a plastic bag and refrigerate for 12 hours.
- Preheat oven to 200 °C.
- Roll out the dough 1-1.5 mm thick. For uniform rolling, use a beacon: a ruler or a strip of suitable thickness.
- Place the rolled dough inside the mold. Cut off excess dough and place the tartlet in the freezer for 1 hour.
- Bake the tartlet for 10 minutes.
- Сool the oven to 175 °C
- Place the filling on top of the tartlet. Cut a pattern out of the dough and transfer it over the filling.
- Brush the dough pattern with yolk, beaten with a teaspoon of water. Bake the pie for 35-40 minutes.
Source: Pie World
Another pie? Here they are!