Preparation : 10 min | Resting : 1 hr |
Cooking : 50 min | Equipment : moule 28-30 cm |
Difficulty : | Rating : 1 rates |
Download the recipe : | |
250 | g plain flour |
80 | ml cold water |
125 | g butter |
1 | pinch water |
1 | Put the flour, salt, diced butter and water in the bowl with the dough blade. |
2 | Process for 20 seconds. |
3 | Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor off as soon as the dough forms a ball. |
4 | Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour. |
5 | Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the pastry out. and transfer to the tin. Prick the base all over with a fork. |
6 | Line the pastry case with baking parchment and weigh it down with ceramic beads, dried beans or even rice. |
7 | Bake blind* for 20 minutes. |