Butter (chop into small pieces and chill in fridge until right before using)
*Any filling (the photo on top is a bite-sized apple pie)
Take the butter out of the fridge. Put into a the food processor along with the dry ingredients.
Blend until the butter is only slightly grainy and flaky (you could also do this by hand using a pastry scraper).
Add cold water and blend until the batter comes together (or use a pastry scraper).
Don't worry if it's still a little floury. If the batter comes together, wrap in plastic wrap and chill in the fridge for about 30 minutes.
Take it out of the fridge. Sandwich between plastic wrap or parchment paper and roll it out.
Fold into thirds.
Fold again into thirds until 2 to 3 cm in thickness. Wrap in plastic and let sit in the freezer for roughly 20 minutes.
Repeat Steps 6 and 7 for 2-3 times to finish the dough. Preheat the oven to 220℃.
Form into your preferred shapes and thickness, and add fillings if you wish. To improve the color, brush a beaten egg (not listed) on top, if you wish.
Bake in the preheated oven for 15 to 20 minutes (adjust baking time to the size and thickness of the pies). Done!
*Here's how the layers turned out.
*I've made mille-feuille with this crust, too.
*Here's how the mille-feuille turned out from the side.
Story Behind this Recipe
I wanted a crispy crust for my apple pie.
The batter will get runny and hard to handle if the butter melts, so make sure your room is cool enough or make it during one of the colder months. Try not to touch the crust too much before baking, or it'll melt with the warmth of your heads. Freeze the pie crust before baking to save it for later.