“With enough butter, anything is good” – By Julia Child
What is more sinful that a short crust pastry pie? A buttery, flaky, crispy, yet instantly melts in the mouth, crust… have I got your attention now?
I will not be humble today: this is THE BEST piecrust recipe you will ever try.
I have arrived at this recipe after many alterations, trials and tribulations. The most important factor in my opinion is your capacity to ignore the quantity of butter! My proportions are equal portions of flour and butter – yes EQUAL portions! This is what gives that wonderfully delicate flaky bite. I dress it up with various herbs and black pepper and always a pinch of granulated sugar. For a sweet version simply add in 2-3 tbsp icing sugar to the dough.
This recipe makes enough dough for two pies, and no matter what your reason is (cholesterol/diet), I strongly suggest you stick to these measurements, eat less of it and save the remaining dough for another pie later in the week – I promise you, you will want to!
I use this recipe for savoury tarts, pies and quiches.
This pie crust sounds a lot more complicated than it is – make it a few times, and you won’t even need to read the recipe again.
Few tips to ensure a perfect crust: remember to chill the dough!! It is the most important part of this recipe. The heat from your hands also affects the dough’s baking capacities.
Blind baking: every recipe calls for blind baking with baking beans – I have never done that in all these years – and I haven’t had any problems. I think the main reason for this is the difference in the flour in India and abroad – but this is entirely your choosing.
The thinner you can roll the pie, the crispier it will turn out – as my pictures show, the looks aren’t everything to me – it’s all about the taste. The crust may tear, bubble a little bit here and there – it’s okay!! It’s not a competition.