The flakiest, most delicious and easiest shortcrust recipe. Save it- it’ll save you hehe (pun intended!). You don’t need a food processor, just really cold butter and the addition of almond flour and buttermilk for an unbelievable flavor and texture. Be delicate while incorporating the butter into the flour. You want the flour to remain in a more or less solid shape and not met into the flour. And the cool think is that you don’t need to blind bake it just slide a baking tray into the oven while preheating it and then bake the pie on the hot baking tray and that will help cook it from the bottom too.
The Flakiest
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BY YASMINE IDRISS
The flakiest, most delicious and easiest shortcrust recipe. Save it- it’ll save you hehe (pun intended!). You don’t need a food processor, just really cold butter and the addition of almond flour and buttermilk for an unbelievable flavor and texture. Be delicate while incorporating the butter into the flour. You want the flour to remain in a more or less solid shape and not met into the flour. And the cool think is that you don’t need to blind bake it just slide a baking tray into the oven while preheating it and then bake the pie on the hot baking tray and that will help cook it from the bottom too.
INGREDIENTS
- 2 1/2 cups plain flour, plus more for dusting
- 1/3 cup almond flour
- 1 tsp salt
- 225grs COLD unsalted butter, cut into small pieces
- 1/3 cup cold buttermilk, or milk with a squeeze of lemon or 1/2 tsp white vinegar
METHOD
- 1)
Place the dry ingredients in a large glass or metal bowl. Mix.
- 2)
Add the cubed butter and use your fingers into incorporate the butter into the flour (the mix at this stage should have small bits of butter).
- 3)
Drizzle in the buttermilk 1 tsp at a time, and mix with your fingertips, until the dough starts to stick together. It’s ok to have a few streaks of flour. The butter bits should still be visible.
- 4)
Put the dough out onto a floured surface and gently knead until to gather. Don’t over work. The flour streaks will disappear. (max 1 min).
- 5)
Split the dough into 2 equal parts, shape into disks and wrap in plastic cling wrap.
- 6)
Chill the dough for at least an hour in the fridge and up to one week- you can also freeze it by double wrapping tightly in cling then in aluminum foil.
Notes
Use as directed by your recipe!