Components
- 1 1/2 cups (tea) of wheat flour
- 100 g of frozen butter cut into cubes
- One-third of a teaspoon of sugar
- One egg
- One egg yolk
- Half a teaspoon of baking powder
Setup phase
- In a bowl, combine the flour, sugar, and baking powder. Add the butter cut into cubes and blend with your fingertips until a thick mixture forms.
- In a small bowl, crack the egg and add it to the flour mixture containing sugar and butter—if the egg is spoiled, the recipe is not ruined. Add the yolk and knead the mixture with your hands until it forms a smooth dough—it will be very soft, so don’t worry.
- Shape the dough into a ball and wrap it in plastic wrap. Place it in the refrigerator for at least 30 minutes to firm up before using. This recipe makes a pie (both base and top) measuring 25 cm in diameter and can be kept in the fridge for up to 3 days. Alternatively, you can bake just the pie crust and store it wrapped in plastic wrap for up to 5 days, then simply add your preferred filling when ready to serve.
Tip: This dough is somewhat fragile and needs to be handled gently when opening. If you’re new to cooking or not very experienced with pasta, try rolling out the dough between two plastic food bags – this not only makes the process easier but also prevents the dough from breaking or sticking to the surface.
Would you like a recommendation for a stuffing?
Check out some sweet pie recipes such as lemon meringue pie, fig pie, and crust with guava paste.
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