I use this buttery crust for my Steak and Mushroom Pie. One recipe is enough to top one 9-inch round pie. Be patient when rolling it out; at about 1/8-inch thickness there is definitely enough dough for your pie. I recommend rolling the dough out onto a very well dusted, thin, flexible cutting board. You can then flip the board over and gently peel the dough off onto your pie.
The most rewarding moment will be when you hear the beautiful crunch of the freshly baked crust, as you cut into it. Yum!
- 3/4 cup plus 1 tablespoon plain flour
- 1/8 teaspoon salt
- 70 grams cold salted butter, cut into pieces
- 2 tablespoons cold water
Into a medium bowl, sift together the flour and salt.
Add the butter and work in with fingertips until coarse crumbs form.
Add enough cold water, 1 teaspoon at a time, to form a smooth dough. Be careful not to overwork the dough.
Cover and let rest, refrigerated for at least 30 minutes before rolling out.