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The crust

Often seen as the most difficult and time consuming part of making a pie. However nowadays ther is a variety of ready made crust dough for sale in the supermarkets: butter pastry, pie dough, the thin fillo pastry and more. But of course nothing tastes better that a home made dough pie. Below a number of basic recipes that are enough for one round pie baking form with a diameter of 26-30 cm, or about 8 small forms.

Yeast dough
- 20 gr fresh yeast
- 1/8 l lukewarm water
- 250 gr wheat flour
- 1/2 tsp salt
- 4 tbsp olive oil

Making dough for pies

Put yeast in lukewarm water and stir till fluid. In another bowl put together the flour, salt and oil, throw in the yeast mix and rapidly knead with bare hands to a souple dough. Flatten the dough and place it somewhere hot covered with a moist tea towel for about 30 minutes to rise. After that it is ready to use.

Pie dough
- 200 gr wheat flour
- 75 gr hard butter
- 1 tsp salt
- 1 tsp vinegar
- 75 ml cold water

Throw hard butter on the sifted flour en cut the butter with two knives in smal pieces. Add salt,vinegar and water en knead mixture till souple dough. Clothe pie form with the dough and put it in the fridge for about 20 minutes then it is ready to use.

Cottage cheese dough
- 200 gr wheat flour
- 1/2 tsp salt
- 1 tsp baking powder
- 100 gr (low fat) curd
- 4 tbsp milk
- 4 tbsp oil

Mix the salt and baking powder through the flour. Add all other ingredients and knead by hand to souple dough. Let is rest somewhere cool for about 15 minutes. After that it is ready to use.

French pastry dough
- 300 gr flour
- 3oo gr hard boter
- water

Sift the flour in a deep bowl. Put hard butter on it and cut is with two knives in small pieces. Leg de harde boter op de bloem en snij de boter met twee messen in stukken. Add a little dash of water and mix with a flat spoon, add another dash and mix again. Repeat till you can form a ball of dough. Do not use more water than necessary. Sprinkle flow on the working top , put dough on it and flatten it with a dough roller till it is 1/2 cm thick. Fold the dough 6 times and put it in a bowl sprinkled with flour. Let it rest for 15 minutes. Roll the dough again in the same way as before, fold it again and let it rest again. Repeat the action for the third and last time. Now it is ready for usage.

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