Flaky Pie crust & Blind Baking
9-inch pie crust
9-inch pie crust
beans/ rice/ pie weights
In a large bowl, add flour and salt. Mix quickly to combine. *Keep the bowl and flour cold by placing them in the fridge for 20 minutes. (optional)
Place the grater in the bowl, grate the frozen butter directly in the flour. *Hold the butter with a piece of paper to protect your hand when grating.
Mix the butter into the flour very quickly until incorporated. *Takes about 20-30 seconds.
Add the vinegar, give it a whisk.
Add cold water in the flour on tablespoon at a time. *Too much water could cause shrinkage of the dough.
When you pinch the dough and the dough stays together, then the dough is ready. Don’t add more water.
Transfer the dough on to a piece of plastic wrap.
Grab the edge of the plastic wrap and start pressing and bring the dough together. Wrap the dough.
Shape the dough into a round disk by using a rolling pin and bench scraper.
Chill the dough in the fridge for 20 minutes.
Roll out the dough
Lightly flour the working surface, rolling pin and the dough. Roll the dough outwards and rotate while rolling. *Rotate helps the dough to keep in round shape and prevent it from sticking.
Hold the pie dough with the rolling pin and dust of excess flour with a brush.
Place the pie dough on the pan. Adjust the pie dough and let it sit properly in the pan. *Try not to pull or stretch the dough.
Trim the edge of the dough leaving 2-3 cm overhang the pie pan.
Tuck & seal the excess dough under at the edges.
Crimp the edge with your fingers.
Prick the surface of the dough with a fork. *Prevent bubbling while baking.
Return the pie dough to the fridge to chill for 30 minutes.
Crinkle the parchment paper to fit well on the dough.
Add the beans on the parchment. *Make sure the beans reaches every corner.
Bake at 190C/375F for 30 minutes.
Let it cool completely before adding fillings.