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• Shortcrust pastry:
• 'kruimeldeeg'

INGREDIENTS:

1. 600gr unsalted butter
2. 400gr granulated sugar
3. 1kg flour
4. 3 eggs
5. 1 egg yolk

• Make this pastry with love, use your hands, it is better.... or use the machine.
• Bring the butter to room temperature.
• On your workbench add the flour, make a hole in the middle and add the sugar and the butter.
• Softly start mixing it all together while adding some of the flour.
• Keep repeating and mixing.
• In between add an egg and mix it together.
• Repeat those moves untill all eggs have been used (the 3 + egg yolk)
• Slowly mix everything together untill you have a nice ball of dough.
• Add some flour if it should get sticky.
• Wrap in plastic foil and refrigerate for an hour.
  Ready for usage and to roll out.
• Kan be kept in the fridge for a week or store it in you freezer for longer keeping.

• Bake in a pre-heated oven at 190 a 200°C , times will depends on how big your cake tin is.
• Mine was 22cm aprox and baked for about 15 minutes at 200°C.
• With a fork make little holes in the dough before adding the support baking lentils.

• Bake blind:
• For a crispy, golden brown pie crust.
• You first bake the pie crust with a support filling (cooking lentils) in it.
• This ensures that your bottom becomes nice and crispy.
• It will cook evenly and will not rise too much so that there is enough space left to fill it.
• After baking remove the support filling and store for next usage.

Succes for making dough: give it time and love!

• 

TOOLS NEEDED:

1. Beater or kenwood (or kitchenaid) with the dough hook, but i prefer hand making.
2. A good condition and muscles when making the dough by hand
3. Oven pre-heated at 190 to 200°C
4. Plastic wrap

TIPS & TRICKS:

1. Always measure the ingedients as described.
2. Use soft unsalted butter.