Flaky Pie Crust (easily removable)

1. 1

   Add the sifted flour, sugar, and salt into a bowl.

2. 2

   Lightly mix together and then add the cubed butter.

3. 3

   Cut in the butter using a rubber spatula or scraper to efficiently mix it in.

4. 4

   When it has become crumbly, add the egg and lump it together.

5. 5

   Cover with plastic wrap for 30 minutes or more.

6. 6

   If you have time, leave it in the refrigerator for half a day.

7. 7

   Roll it out, then fold it, roll it again, and fold it up.

8. 8

   Repeat this about three times.

9. 9

   Pack into a tart pan and pierce holes with a fork.

10. 10

    Place parchment paper in the tart pan and fill with pie weights.

11. 11

    Bake for 25 minutes at 180C, remove the weights and bake for another 5 minutes.

12. 12

    (The photo is a 12 cm crust).

13. 13

    Here's a Christmas cake I made in 2009.

* Per serving · 4 servings · Values may vary.

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