All-butter pie dough and flan shell
Bruno Albouze · ♥ 921 likes · 44.9K views · 2 min video
Read about pie and pastry doughs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g flour
- 8 g salt
- 2 g vanilla powder
- 250 g cold butter
- 100 g cold eggs
- 40 g ice water
Mix the dry ingredients: flour, salt and vanilla powder.
Rub the cold butter into the flour, add the cold eggs and ice water, and knead until evenly combined.
Dust a clean surface with flour and roll the dough from the center to the edge to about 3 mm thick, rotating to keep a circle and adding flour if it sticks.
Rolling out the dough
Transfer the pastry to a greased 9-inch (23 cm) cake ring, ease it loose down into the bottom, and trim the excess.
Lining a cake ring for a flan shell