Flaky Pie Crust (easily removable)
I like to try my best to use butter sparingly. But you always need more than 100 g to make pie crust. I aimed for a recipe that wouldn't use too much butter and still be a delicious crust, so I made this. With this recipe, even stingy me can deal with using some butter!
When you're gathering the dough together, be careful not to knead it! If it doesn't completely lump together, it will all stick together nicely when you roll it out. Recipe by Kobashi-
Flaky Pie Crust (easily removable)
I like to try my best to use butter sparingly. But you always need more than 100 g to make pie crust. I aimed for a recipe that wouldn't use too much butter and still be a delicious crust, so I made this. With this recipe, even stingy me can deal with using some butter!
When you're gathering the dough together, be careful not to knead it! If it doesn't completely lump together, it will all stick together nicely when you roll it out. Recipe by Kobashi-
Cooking Instructions
- 1
Add the sifted flour, sugar, and salt into a bowl. Lightly mix together and then add the cubed butter.
- 2
Cut in the butter using a rubber spatula or scraper to efficiently mix it in.
- 3
When it has become crumbly, add the egg and lump it together.
- 4
Cover with plastic wrap for 30 minutes or more. If you have time, leave it in the refrigerator for half a day.
- 5
Roll it out, then fold it, roll it again, and fold it up. Repeat this about three times.
- 6
Pack into a tart pan and pierce holes with a fork.
- 7
Place parchment paper in the tart pan and fill with pie weights. Bake for 25 minutes at 180°C, remove the weights and bake for another 5 minutes. (The photo is a 12 cm crust).
- 8
Here's a Christmas cake I made in 2009.
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