Prep Time- 15 minutes + 15 minutes (refrigeration)
Baking Time- 15 minutes
Serves: Two-crust (8 inch) pie/ 2 shells/ 14 tart shells
This is the only recipe you'll ever need to make a perfect pie base/ tart shells/ pastry base. This is from the Home Institute Cook Book handed down to me by my late paternal grandmother. A perfect pie base is one which is light and doesn't crumble once you bite into it. It should have a beautiful golden brown hue, delicately uneven rather than completely smooth. I will be uploading a lot of pies and tarts recipes and this recipe will form the base of it so I'm uploading this separately. This requires just 4 ingredients- flour, butter, salt and water- which are almost always available at home. Whenever I have a dessert craving, I whip up a pie or tarts since it is so easy to make!
INGREDIENTS:
METHOD:
TIPS:
Recipe by: Sukanya Saha
Baking Time- 15 minutes
Serves: Two-crust (8 inch) pie/ 2 shells/ 14 tart shells
This is the only recipe you'll ever need to make a perfect pie base/ tart shells/ pastry base. This is from the Home Institute Cook Book handed down to me by my late paternal grandmother. A perfect pie base is one which is light and doesn't crumble once you bite into it. It should have a beautiful golden brown hue, delicately uneven rather than completely smooth. I will be uploading a lot of pies and tarts recipes and this recipe will form the base of it so I'm uploading this separately. This requires just 4 ingredients- flour, butter, salt and water- which are almost always available at home. Whenever I have a dessert craving, I whip up a pie or tarts since it is so easy to make!
INGREDIENTS:
- 2 cups flour
- 2/3 cups butter, unsalted (do not melt in- let it soften a little in room temperature)
- 3/4 tsp salt
- 1/4 cup cold water (approximately)
METHOD:
- In a bowl, sieve together the flour and sugar.
- Chop the butter into cubes and add to the flour and sugar and mix everything evenly until you find fine crumbs. (It should look like coarse sand)
- Now add drops of water slowly and mix everything well until you get a perfect non-sticky dough. Use as much as water as needed to be able to get a perfect dough. Don't add too much then it'll become a runny unmanageable mixture.
- Wrap the dough with cling fling and refrigerate and chill for 10- 15 minutes.
- Put some flour on the rolling board and place the dough on top of it.
- With a rolling pin, roll out the dough. about 1/8 inch thick.
- Shape the dough as per the circumference of your pie pan or tart pans and place.
- In a preheated oven of 230 degrees Celsius bake for 12-15 minutes or until it takes a beautiful golden-brown hue.
TIPS:
- If large bubbles appear during baking, prick the base with a fork.
- Let the pie base cool completely before putting the fillings and decorations.
Recipe by: Sukanya Saha