I told my friend I would share this recipe on my blog, so here it is! I’ve made this recipe twice and had to make some tweaks to it the second time I cooked it. Here is the recipe with the tweaks I made:
Ingredients
| 400 g | Plain Flour or Gluten Free Plain Flour Blend |
| 200 g | Butter – diced |
| 8 tbsp | Water |
Directions
- Preheat oven to 190°C/Fan or 170°C/375°F/Gas (only if you are pre-baking the crust)
- Using a fork or mixer on slowest setting, combine the flour and butter until it resembles breadcrumbs
- Stir in the water, on tbsp at a time until the dough becomes sticky – a few extra tsp might be necessary
- Wrap the dough in plastic wrap and let rest in a draft-free location for 30 minutes
- Press the dough into baking dish or roll out on a floured surface between two pieces of plastic wrap
- If pre-baking the crust – place waxed paper over the crust and fill with baking beans (to help crust remain flat) before baking for 20 minutes
- If not pre-baking – add filling of your choice and bake until the filling is cooked
Tips
- Cut the waxed paper so that none of it shows above the baking beans to keep it from catching fire
- Cover edges of the crust (or top of the crust) with tin foil to keep it from burning
- Double the recipe to make a top and bottom crust
- Add dish of water to the bottom of the oven to help top crust cook slower
