Classic Pie Dough

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, mix 400 g flour, 1 teaspoon sugar and salt each. Mix 220 g butter in small pieces briefly with the dough hooks of the mixer until the mixture is coarsely crumbly. Add vinegar and 80-110 ml cold water, adding the water little by little (too much makes the dough tough and sticky!).

2. 2

   Continue mixing until the ingredients are just holding together.

3. 3

   Cut the dough in half and shape each into a round disc. Wrap in cling film and chill for about 1 hour. In the meantime, grease a pie mould (26 cm Ø) and prepare the filling according to the recipe (see recipe overview in this issue).

4. 4

   For the base, roll out about half of the dough on baking paper (approx. 32 cm Ø), dusting the dough with flour if necessary. Turn the dough over with the help of the baking paper and place it in the tin.

5. 5

   Carefully remove the baking paper. Press the dough at the edges and cut it straight if necessary. Prick the base several times with a fork.