- 1/2 cup softened butter (120 gr) - 2/3 cup icing sugar (80 gr) - 1 oz powdered almonds (25 gr) - 2 tsp vanilla sugar - 1 pinch of salt - 1 egg - 1.5 cups flour (200 gr)
In a bowl, put the softened butter, the icing sugar, the vanilla sugar, the salt and the powdered almonds, and combine to get a creamy and smooth mix.
Then, add the egg and mix well. The mix should be lumpy.
Add the flour, and mix using your hands to form a ball. Caution, don't knead more than necessary, you just have to get a smooth dough.
Wrap the dough in some plastic foil and flatten it a little. Put in the fridge for 1 hour (if you put it as a ball, it will take longer to chill).
Quickly knead the dough to loosen it, then put it on a floured table. Roll it out.
Roll you pastry around the pin, then unroll it on the pie pan, previously greased. Press on the edges to make it stick.
Use your rolling pin to cut the surplus of dough, then put in the fridge for 30 minutes.
Take the pan out of the fridge, then sting the bottom with a fork. If your pie has to bake with the ingredients (like an apple pie), put them in it. If you only need to bake the crust, (like a strawberry tart), bake 20 minutes at 350°F (180°C).
There you are, your pie crust is ready!
Icing sugar : It helps not to get the grainy effet of the regular sugar, but you can use it if you want to. Resting times : They are very important to keep the crust texture, which main ingredient is butter, which reacts to temperatures. If you knead your dough too much, it will warm up and get sticky. Powdered almonds : They will help to hold the crust in the pan. You can replace it with powdered hazelnuts if you rather. The butter : it must be quality butter, with 80% of fat. It should be really softened, even creamy before using it. Remember to take it out of the fridge a few hours before making your crust. If not, cut it in small pieces and put it in a hot space for a few minutes. Kneading : don't knead too much, or your crust will crumble very easily.