Super Easy Pie Crust
I wanted to make an American-style pie with a crispy, cookie-like crust, so I researched American pie recipes. I experimented with reducing the oil until I finally got a satisfying result!
Quiche: 180℃ for 25~35 minutes.
Apple pie: 220℃ for 15 minutes, then 170℃ for 45~50 minutes.
Pumpkin pie: 220℃ for 10 minutes, then 170℃ for 40 minutes.
The pie filling's baking temperature and time may also change, so always keep an eye on it. Recipe by Mimichaichai
Super Easy Pie Crust
I wanted to make an American-style pie with a crispy, cookie-like crust, so I researched American pie recipes. I experimented with reducing the oil until I finally got a satisfying result!
Quiche: 180℃ for 25~35 minutes.
Apple pie: 220℃ for 15 minutes, then 170℃ for 45~50 minutes.
Pumpkin pie: 220℃ for 10 minutes, then 170℃ for 40 minutes.
The pie filling's baking temperature and time may also change, so always keep an eye on it. Recipe by Mimichaichai
Cooking Instructions
- 1
Sift the flour and salt together 3 or 4 times. Put into a bowl.
- 2
Chill the oil and milk in the refrigerator in the same cup.
- 3
Put all of the chilled oil and milk into the flour, quickly combine and bring it all together.
- 4
Once brought together, use your bare hands to form into a ball. Don't knead it!
- 5
Sandwich the ball of dough between two sheets of kitchen parchment paper and roll it out with a rolling pin. Use it to top a filled apple pie.
- 6
You can also line a pie tin with the dough.
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