1 pie plate, 10 inch or 26 cm diameter (glass or metal, removable bottom depending on use)
Preparation
Put the flour, salt and butter (cut into small pieces) in a bowl.
Cut the butter into the flour with your hands, until you get a breadcrumb texture.
Add water gradually (about 1/2 a glass), mixing to form a pliable ball that is not too soft, stopping as soon as the dough forms a ball and is no longer sticky!
Fold the dough into 4 by flattening it on a lightly floured surface; cover it with plastic wrap and a dish towel.
Let stand 20 to 30 minutes (at least 20 minutes!)
Roll out the dough on a floured surface with a rolling pin. Rotate the dough a quarter turn regularly while rolling to spread out the dough as much as possible in a circular shape with a uniform thickness of about 3mm.
Line the pie or tart pan: place dough in a lightly greased pie pan and adhere the dough by gently pressing on the pan.
Cut dough on edges of the pan with a knife or by using the rolling pin to cut off the edges, leaving a little excess from the edge of the pan.
After pricking it with the tip of a fork, the dough is ready for filling.
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Final Thoughts
This recipe is a "basic" - ULTRA EASY and QUICK! To make and remake time and time again
It is usually filled raw, meaning you add a preparation or mix before cooking everything together
Variation: you can enrich the dough by replacing part of the water with 1 egg yolk. A classic take on pie crust...
For a sweeter preparation, you can add 1 tablespoon of sugar during step 1.
A decorative tip: for a nice effect, and to look like a pro, decorate the edges of the pie with a pastry crimp
Some examples of using both as savory and sweet:apple pie, tuna quiche, tarts, pies, rissoles (small croquettes) and turnovers! The list goes on ...
A practical tip: prepare several pastry balls in advance and store in the freezer.
