pie crust

Pie crust is a must for most pies, tarts and even quiche. Here is a basic pie crust recipe that you may use for your pie.

Ingredients:

1) 2 ¾ cups of all purpose flour

2) 1 cup butter, cold and diced to small cubes, about ½ inch keep in fridge before use

3) 1 teaspoon of salt

4) 1 teaspoon of sugar (if you’re making sweet pie filling)

5) 4 – 8 tablespoon of ice-cold water


Direction:
1) If you have food processor; you can use that. If you don’t; you can always use your hands. Combine the flour, salt and sugar (if needed).

2) Add butter and water; pausing 6 to 8 times until the mixture resembles something like course meat with pea sized rubble. If you’re using hands, crumble and mix with your hands the butter with the flour, while minimizing the butter melt from the heat of your hands.

3) Gently shape the dough to a ball and wrap it into a cling wrap and put it into the fridge for at least 5 minutes to allow it to cool.

4) Layer the rolling board with cling wrap and sprinkle with flour. Put 1/3 of the dough on the sprinkled flour and sprinkle some more flour on top of the dough. Put another cling wrap on top of the dough and start rolling it with a rolling pin. Occasionally lift the cling wrap to reduce the dough stuck under the cling wrap. Sprinkle some more flour if you feel the dough need it.

5) When you have achieve the thickness and the width that you want, take-off the top cling wrap and lift the dough together with the bottom cling wrap still attached to the dough; the cling wrap will prevent the dough from crumbling while you put the dough to the pie pan. Turn the dough upside down so the cling wrap will be on top and the bottom is bare from any cling wrap. Center the dough and line it to the pie pan. Ensure every nook and cranny was covered by the dough. Remove the cling wrap and cut away the excess dough at the edge of the pie pan.

6) Fill at least 1/3 of pan with beans or glass beads and bake the crust in a preheat oven until golden brown.

7) Remove the beans and let the crust cool for about 5 minutes before putting in the fillings.




Bahan2:
a) 2 3/4 cawan tepung gandum
b) 1 cawan mentega, sejuk, didadu kecil (simpan di dalam peti sejuk sebelum digunakan)
c) 1 sudu teh garam
d) 1 sudu teh gula (jika anda membuat pai manis)
e) 4-8 sudu makan air sejuk

Kaedah:
1) Jika anda mempunyai mesin pengadun, anda boleh menggunakan nya, tapi, jika tidak, anda boleh menggaul dengan tangan anda. Gabungkan tepung dengan garam dan gula (jika diperlukan)
2) Tambah mentega dan air sejuk, gaul hingga sebatian menjadi seperti ketulan2 kecil. cuba untuk mengurangkan pencairan mentega.
3) bentukkan menjadi sebiji bola, balut dengan plastik "cling wrap" dan dimasukkan ke dlam peti sejuk untuk sekurang-kurangnya 5 minit.
4) letakkan doh diantara 2 lapisan plastik "cling wrap" dan uli doh. angkat plastik "cling wrap" yang atas pada bila masa anda perasan plastik perlu dibetulkan.
5) apabila anda sudah mencapai ketebalan yang anda mahukan, angkat lapisan atas plastik, dan dengan berhati2, terbalikkan doh yang sudah dileperkan ke dalam loyang. pastikan setiap sudut loyang dilitupi. buang lebihan doh. 
6) buat lubang2 kecil pada dasar "crust" dan masukkan bebola kaca kecil atau kacang hingga memenuhi 1/3 tinggi loyang
7) bakar hingga perang keemasan.
8) biar sejuk sekurang-kurangnya 5 minit sebelum digunakan.