Classic pie dough
- 400 g + possibly some flour
- 220 g very cold + some butter li>
- 1 TL vinegar
- sp an> cling film
- Baking paper
- For the dough, mix 400 g flour, 1 teaspoon each of sugar and salt . Briefly mix in small pieces of 220 g butter with the dough hook of the mixer until the mixture is crumbly. Add vinegar and 80–110 ml of cold water, gradually adding the water (too much makes the dough tough and sticky!).
- Continue mixing until the ingredients just stick together.
- Halve the amount of dough and shape each into a round disc. Wrap in cling film and refrigerate for about 1 hour. In the meantime, grease a pieform (26 cm Ø) and prepare the filling depending on the recipe (see recipe overview in this issue).
- For the base, roll out a good half of the dough on round baking paper (approx. 32 cm Ø), sprinkling the dough with flour if necessary. Using the baking paper, turn the dough over and place in the pan.
- Carefully peel off the baking paper. Press the dough a little on the edge and cut straight if necessary. Prick the bottom several times with a fork.