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1
Sift together the strong flour and cake flour, then mix together with well chilled, 1 cm cubes of butter in a large bowl.
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2
Do this by using your fingertips or scraper, but try not to melt the butter too much.
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3
In the summertime, cut the pieces smaller and perform this step while chilling the bowl.
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4
Stop mixing after the butter is broken down and crumbly.
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5
Make a well in the middle, gradually pour the chilled water and fold in.
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6
In the summer, use ice water.
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7
After adding the chilled water, use the palms of your hands to roll the dough into a ball.
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8
Do not knead the dough, and do not be concerned if it's not smooth--that will come later.
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9
It should not have an even texture at this point, and the dough should appear slightly dry.
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10
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
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11
Roll out the dough until about half the height of the dough ball.
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12
If it gets sticky, dust on some flour.
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13
You should still see streaks of butter in the dough at this point, as in the second photo.
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14
As you repeat the process of rolling and folding, the butter will blend and create layers and become flaky after baking the pie.
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15
Fold the rolled out dough into thirds, turn it over, rotate it 90, and then roll it out again.
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16
Repeat this process several times.
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17
I repeat this 3 times.
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18
Wrap in plastic wrap, then return it to the refrigerator for about 30 minutes.
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19
Preheat the oven to 220C.
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20
Roll the dough out to a size larger than your pie dish, then line the pie dish with the dough.
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21
If time allows, it's best to let it rest for 30 minutes after this step.
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22
If you are using a metal pie dish, rub with butter, then coat with strong flour.
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23
Pierce the dough in several locations with a fork to ventilate, cover with parchment paper, then fill with baking stones.
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24
Bake for 15 minutes at 220C.
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25
Remove the baking stones, then bake the bottom.
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26
Cover the edges with aluminum foil to prevent over baking.
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27
Bake for about 7 minutes at 220C.
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28
The pie shell is done.
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29
Depending on the filling, pierce the base of the pie shell with a fork.
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30
To make a country style pie, weave a layer of pie dough cut into 1 cm strips and lay it on top of the filling like a lattice.
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31
Press down on the ends of the strips with the back of a fork, and brush on an egg wash. A ratio of more egg yolk than egg white will give a nice shiny finish.
