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1
Preparation: Sift the dry ingredients together.
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2
Cut the butter into thirds.
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3
Dissolve the salt in water.
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4
Put everything in the fridge to chill.
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5
Put the flour into a large bowl.
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6
Add the butter on top, cover with the flour and cut into it with a scraper.
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7
When the butter forms into approximately 1 cm lumps, it's done.
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8
Sprinkle in the chilled water, cutting in with the scraper.
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9
Mix until the mixture becomes crumbly and slightly harder than your earlobes.
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10
When you add the chilled water, don't add all at once.
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11
Check the mixture before you add more water.
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12
Transfer onto a sheet of cling film.
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13
Wrap with the cling film, squeeze together until it forms a ball, trying not to knead it.
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14
Flatten it and rest in the fridge for 2 hours ~ overnight.
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15
Roll the pastry out.
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16
Dust a work surface and place the pastry.
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17
Dust the top of the pastry and rub flour on a rolling pin.
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18
You need to dust the pastry while you roll it out, but do not use too much flour.
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19
Roll out to 5 mm thick.
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20
Don't worry even if the edges are not even.
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21
Fold over the pastry from the top and bottom, bringing them to the centre.
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22
And fold into half.
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23
Rotate the pastry 90.
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24
Repeat the rolling out and folding process 3 times while dusting with flour.
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25
This is how the pastry looks like after 4th time of rolling out process.
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26
The lumps of butter have gone, and the pastry is nice and smooth.
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27
After you folded the pastry into half, wrap with cling film and rest in the fridge for 2 hours ~ overnight.
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28
And it's done.
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29
You can freeze the pastry as it is.
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30
When you use this pastry, roll it out to 2 - 3 mm thick and line a tart mold or pie plate with it, or roll it out into a long thin shape and bake as it is.
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31
To blind bake this pastry in a tart mold, etc.
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32
Fill with the baking beans, cover with aluminum foil and bake for 15 minutes at 220C.
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33
Remove the baking beans and bake for another 15 minutes and you will have a partially-baked crust.
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34
You will have a fully-baked crust if you lower the temperature to 180C and bake for another 10 - 15 minutes after Step 17.
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35
You can fill it with custard cream or anything you like and it's ready to eat.
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36
You Don't Need a Mold Flaky Apple Pie.
