Everyone has his own recipe for the pie crust. I am re-posting here the one we already published on the website here. The thing is, this is our recipe, the one we always make. We love pie too, and now is a wonderful time for it, the weather being crappy and cold-ish, so I end up opening this post every other week, so I thought I would make a separate post for it.
This is good for a regular sized pie (ok for 6 to 8 portions, depending on the quantity you want to have on your plate!)
Mix together 400 ml of flour, 50 g of butter, 2 teaspoons of baking powder, half a tea spoon of salt. You need to work the dough to separate the butter in smaller pieces: it should look like oatmeal. Then, add 150 ml of milk. You need to mix just so it sticks together, not more: the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes (YES, it matters!). Roll the crust and put in a buttered pie form.
If what I put in the crust is particularly rainy, I prebake it 225 C for 10 min. before I fill it.
This is good for a regular sized pie (ok for 6 to 8 portions, depending on the quantity you want to have on your plate!)
Mix together 400 ml of flour, 50 g of butter, 2 teaspoons of baking powder, half a tea spoon of salt. You need to work the dough to separate the butter in smaller pieces: it should look like oatmeal. Then, add 150 ml of milk. You need to mix just so it sticks together, not more: the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes (YES, it matters!). Roll the crust and put in a buttered pie form.
If what I put in the crust is particularly rainy, I prebake it 225 C for 10 min. before I fill it.
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