Components
- 4 cups (measured in tea cups) of wheat flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 200 g of frozen butter, chopped into small pieces
- One can of milk cream containing serum
Setup phase
- Set the oven to 180°C (moderate heat) and allow it to warm up.
- In a big bowl, combine the flour, salt, and yeast. Incorporate the butter cubes using your fingertips, mixing until a thick mixture forms. Add the cream and knead the dough until it comes together.
- Place the dough on a smooth surface and keep kneading gently until it is even, but do not overwork it. Ideally, the butter bits should remain whole, as they help make the dough crispier. Split the dough into three portions. Set one aside to seal the pie.
- Combine two portions to create a ball. Using a rolling pin on a textured surface, roll out the dough until it is large enough to line the bottom and sides of the mold.
- Place the dough onto the mold. The easiest method is to roll the dough around the rolling pin and then unroll it over the mold. Use your fingers to press the dough firmly against the sides and bottom of the mold, then trim off any excess.
- Using a small boy, pierce holes in the bottom of the dough to prevent it from puffing up during baking. Place buttered paper over the dough and spread beans across the entire bottom of the mold to weigh it down. Bake in a preheated oven for 10 minutes, then remove the buttered paper along with the beans.
- Place the filling in the desired mold. Roll out the remaining dough and cover the pie with it. Use your fingertips to press the edges and trim any excess dough. Make a small cross-shaped cut in the center of the pie to allow steam to escape during baking.
- To quadruple the fillets for the pie, prepare acorn with the burrs and roll out the dough once more. Slice the fillets and arrange them on the pie. Whether you use fillets or not, brush the dough with egg yolk and bake for 40 minutes or until golden brown.
