Savory Pie Crust
Ingredients
200 g all purpose flour
8 g salt
100 g butter
50 ml water
Tips:
1) Always chill the dough for at least 30 minutes and up to 2 days, which makes this crust perfect for make ahead
2) You can also store the dough in a freezer bag and freeze up to 3 months. When ready to use it, thaw the pastry overnight in the refrigerator
3) Don’t over knead the pie dough, especially once your transfer it to your work surface and work the dough with your hands, as your hands could melt the butter
4) Always use very cold butter. This is the secret to a flaky crust
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