Pie crust (lactose free)

Ingredients

• 200 g All purpose flour, sifted
• 1 pinch Salt
• 100 g Unsalted butter, lactose free, chilled and diced small
• 1 pcs Egg, lightly beaten
• 3 tbsp Water, cold

Method

1. Use an electric mixer to combine the flour and salt.
2. Add the ice-cold butter cubes and continue mixing until the mixture attains a powdery texture.
3. Continue mixing, adding the eggs and some water until the dough holds together when squeezed.
4. Place the dough in a ziplock bag and press together to form a ball then refrigerate it in a round container for 30 minutes.
5. Preheat your oven to 220°C.
6. Meanwhile, butter and flour pie or quiche pan (24cm).
7. Remove the dough from the refrigerator.
8. Roll it out with a rolling pin to form approx. 28-cm circle (you can use some flour when rolling if the dough gets sticky).
9. Place the pan on top then turn the pan plus the dough upside down.
10. Trim off the edges. Use a fork to pierce the dough and refrigerate for 15 minutes.
11. Line the dough with parchment paper and fill it with the dry beans, making sure to press the beans to the edges of the dough.
12. Bake for 10 minutes with the beans then remove the parchment paper and the beans.
13. Transfer the pie crust to a cooling rack and let it cool completely before making any filling.