Traditional Quebec Pie Dough [Pâte à tarte]
Servings: g of pie dough
Traditional Quebec Pie Dough is a flaky pastry that is the perfect base for sweet and savory pies embodying the essence of Quebec's tradition.
Equipment
- Pie dish if baking
- Aluminum foil if baking
- Ceramic pie weights if baking
Ingredients
- 160 g all-purpose flour sifted
- 10 g sugar
- 4 g salt
- 150 g unsalted butter cold
- 50 ml very cold water
Instructions
The Dough
- In a large mixing bowl, sift 160 g all-purpose flour, 10 g sugar and 4 g salt.
- Incorporate the cold 150 g unsalted butter into the flour mixture. Work the butter using your fingers until the mixture resembles coarse crumbs with pea-sized lumps.
- Pour the 50 ml very cold water into the flour mixture. Gently mix the ingredients together until a rough dough forms. Shape into a ball. Avoid overworking the dough to ensure flakiness.
- Wrap in plastic wrap, and refrigerate for at least 1 hour. You can keep the dough for 3 days in the fridge or freeze it for 3 months in an airtight container.
The Crust (Skip if your recipe includes baking)
- Preheat your oven to 350°F (180°C). On a lightly floured surface, prepare the crust. Roll out the pie dough into a circle approximately 10-12 in in diameter.
- Place the crust into a 9 in deep pie dish and cut sides that are escaping.
- Cover the dough with aluminum foil and fill it with ceramic pie weights or beans. Bake in the preheated oven at 350°F (180°C) for 20 minutes.
- Carefully remove the pie weights and aluminum foil, then continue baking for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
- You now have a Traditional Quebec Pie Dough [Pâte à tarte] that is a crust. You can proceed to select a choice of pie to make with it.