Crust Pie Dough
Ingredients
- 350 g all purpose flough
- 2 tbsp all purpose flough for rolling dough
- 1 tsp salt
- 1 tsp sugar
- 200 g cold butter
- 80 g ice-cold carbonate mineral water
- 5 g vinegar
Instructions
- 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.
