Dough for Pie and Tartlets
A base sweet dough for pies and tartlets. Quantities in brackets are the larger batch.
Ingredients
| 250 (375) g | flour |
| 125 (187) g | butter |
| 60 (90) g | sugar (brown preferred) |
| 2 (3) | eggs |
| 1/2 (2/3) tsp | baking powder |
| — | pinch of salt |
| 1 с.л. + 1/2 ч.л. | brown sugar + cinnamon for sprinkling (optional) |
Instructions
- In a large bowl put the flour, sugar, baking powder and salt. Cut the cold butter into cubes, add it and with your fingers rub everything together until you get a crumbly mixture.
- Add the eggs, stir well with a spoon (handling raw eggs with bare hands is not the most pleasant thing in the world) and knead a dough. As much as you may not want to dirty your hands, do not use a mixer or beaters — knead the pie dough by hand, that way it turns out best. Let it rest for about an hour in the fridge. (You can also wrap it in cling film.)
- Divide the dough into two balls in a ratio of 3 to 1. Roll out the larger one and line the bottom and sides of a greased tin about 24 cm in diameter. Leave the edges of the dough to stick up a little — they shrink when baking — and shape them with your fingers by pressing the index finger of one hand between the index and middle finger of the other (or with a thumb, if more comfortable), to get a fluted basket. Pour in your prepared pie filling. Roll out the smaller ball of dough and cut it into strips. Cover the filling with them lengthwise and crosswise, crossing them and weaving a lattice, to get a classic-looking pie.
- If you wish, you can mix 1 tbsp brown sugar and ½ tsp cinnamon and sprinkle on top.
- Pies are usually baked between 40 and 50 minutes (depending on the thickness of the filling) in an oven preheated to 180 °C.