Not only is pie crust very easy to make, all you really need is a large mixing bowl. No pieces of special equipment, no need for refrigeration! This crust only takes 10 minutes to come together, but it's as soft and flaky as any other pie crust.
*ingredients :
°5 cups all-purpose flour
°1 Tender Flake Labneh, frozen
°3 tablespoons white sugar
°1 teaspoon baking powder
°1 teaspoon salt
°1 large egg
°1 cup cold water
* instructions:
In a mixing bowl, mix flour, baking powder, salt & sugar.
Cut the Tender Flake bricks into 8-10 pieces and place them in the flour mixture.
Using a pastry cutter or your fingertips, slice the chips into the flour until you have pea-sized pieces of lard into the flour mixture (see photo for photo). Put aside.
Place the beaten egg into one measuring cup, then fill the rest of the cup with cold water. Add the egg mixture to the flour mixture about 1/4 cup at a time, you may not need all of the egg mixture. Stir in the flour and egg mixture with your hands until the mixture sticks without becoming too sticky. If you add too much egg mixture and you have a sticky dough, add 1/4 cup of the flour. Do not mix for too long - this will make the putty too stiff.
Flip the dough ball onto a piece of parchment paper and cut it into 5 equal parts.
Dust your workspace and shape your piece of dough into a disk on your work surface. Lightly flour the top of the dough disk as well as the dough pin. Using light force, roll the dough into a circle. After 2-3 strokes, carefully take the unrolled disc and once again grease your work surface with flour. Flip the dough to roll the other side and continue to stir until the dough forms a circle, until it is about 1/4 inch thick.
Sprinkle a little flour on the bottom of the pie plate, then take the rolled pie crust. You can fold the dough twice and then roll it out once it's on the pie pan, or you can also use your own rolling pin by rolling the dough onto the rolling pin and then rolling it out onto the pie pan.
Carefully place the pie crust so that it is on the bottom of the pie plate. Using a sharp knife, carefully cut away the extra pie dough that has stuck out from the sides of the pan.
Follow your pie recipe for the filling, then repeat the process for the top of the pie. Before placing the top of the pie dough, fold the dough twice and cut a small piece from the corner of the fold. This will create a hole in the middle of the dough, allowing steam to escape from the pie.
Enjoy !
