Pie Dough II
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 grams flour
- 360 g butter
- 150 g water
- 6 grams salt
Print Recipe
Pin Recipe Instructions
- For a mold with a diameter of 25 cm and a dough thickness of 3 mm you need 350 g of dough to lay out and cover
- Sieve the flour on a baking board, sprinkle with salt and cut the cold fat on top. Then rub together like streusel, add the cold water and quickly work everything into a dough. Shape the dough into a thick roller, wrap it in foil and let it rest in the refrigerator.
- Laying out, filling and covering the mold
- Cut 150g off the cooled dough roller. Roll out the thick half into one the size of the pie shape.
- Lay out the greased form, dab the bottom with a fork several times to prevent air bubbles from forming, and cut off any excess dough. Now add the cold filling as desired, smooth it out and moisten the edges of the dough with ice cream. Roll out the remaining dough to the size of the surface. Place the pastry sheet on top of the filling, press lightly on the edge and brush with butter. Also dab the dough cover several times and bake the pie in the preheated oven at 200 ° C for 40 minutes.
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