Zutaten für Dutch Koeken Pie Crust
- Flour
- Powdered Sugar
- Butter
- Nutmeats
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dutch Koeken Pie Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Dutch Koeken Pie Crust
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir together the ice water and vinegar.
- Gradually add the ice water mixture to the flour and butter, mixing gently until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and form it into a disc.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the dough to your desired thickness. (Tip: Roll from the center outwards to prevent tearing.)
- Carefully transfer the dough to your pie plate or tart pan.
- Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- For a blind bake (if needed for your recipe), line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5-10 minutes, until lightly golden.
- Fill with your favorite pie or tart filling and bake according to your recipe instructions.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
19g
Fat
50g
Carbs
7g
