3-ingredient sweet or savory pie crust, no eggs

3-ingredient sweet or savory pie crust that doesn’t need to be refrigerated before baking and can be frozen

Sweet or savory pie crust, with 3 ingredients

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cakesite of recipes, menus and shopping lists, partner of TERRA Degusta Dough for sweet or savory cake with 3 ingredients, can be frozen without cooking and does not need to be blast chilled before cooking.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 1 cake 26 to 28 cm – to see the cake for smaller sizes, Click here.
• TOOLS: 1 bowl, 1 sieve, 1 rolling pin, 1 mold with removable bottom, 1 culinary brush
• EQUIPMENT: conventional + processor (optional)

SEE HOW TO MAKE A DELICIOUS BANANA CAKE with this 3-ingredient batter. LOOK HERE at TERRA DEGUSTA.

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INGREDIENTS, CLICK HERE TO SEE THE SHOPPING LIST

Ingredients Sweet or savory pie crust, 3 ingredients – Bake and Cake

• 250 ml of fresh cream or natural yoghurt
• 200 g of cold butter, cut into cubes
• 4 tea cups wheat flour or just enough so the dough doesn’t stick to your hands + a little for flouring the work surface
• egg beaten with a little water and a pinch of salt to brush the pasta.

PRE-PREPARATION:

1. Separate recipe utensils and ingredients.
2. Have the filling ready or on the way before making the dough.
3. Use a mould, preferably with a removable edge – 26 to 28 cm to make the entire recipe (8 portions).
4. Sift the flour into a bowl if making by hand — this recipe can also be made in a food processor.
5. Cut the cold butter into cubes to make the job easier.

PREPARATION:

Sweet or savory cake dough with 3 Ingredients:

1. In the bowl with the sifted flour, add the butter and knead until you get a farofa – don’t overwork the dough. Add the cream or yoghurt and knead until it comes off your hands – add a little more flour if needed.
2. This process can also be done in the food processor with the dough blade. In this case, add the cream or yoghurt and the diced butter and blend to incorporate them. Then add the flour a little at a time and continue beating. If your processor isn’t big enough, transfer the dough to a floured work surface and work off the processor.
3. If you plan to bake the cake afterward, the dough doesn’t need to sit in the refrigerator. However, this dough can be refrigerated for up to 2 days or frozen for later use.
4. At the time of use, divide the dough, leaving about 60% for the bottom and sides of a mold with a removable bottom and the remaining 40% for the top.
5. Bottom and walls of the cake – place the dough on the work surface dusted with flour and roll out a disc large enough to cover the bottom and walls of the mold with a thin thickness. Roll out the dough on the rolling pin and unroll it inside the mould.
6. Lightly press the dough with your fingers against the bottom and sides until firm. Line the sides with a little more dough and press.
7. Pierce the bottom of the dough several times with a fork so that the dough does not puff up during baking.
8. Place the filling on top of the uncooked dough.
9. Top – After placing the filling on the bottom of the pie, roll out the rest of the pastry to cover the pie, using the same process as previously described.
10. If you plan to close the top, open a disk slightly larger than the diameter of the mold. Place the pastry on the filling and press the lid with the pastry to the side of the mold to close it. Trim off excess pastry or turn to make a border.
11. After covering the pastry, cut strips and decorate them forming a chessboard (optional).
12. In a bowl, beat the egg with a little water, add a pinch of salt and brush all over the dough.
13. Bake the cake for 50 minutes, or until golden brown on and around the edges.

Finishing and assembly:

1. Serve the cake hot, cut into pieces.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.