- 1-1/4 cups (150 grams) All Purpose Flour
- 5-1/3 Tablespoons (75 grams) Butter
- 1 teaspoon Sugar
- 1 Egg
- Pinch of Salt
Add all ingredients and mix by hand (literally…mash the ingredients together with your hands) until the flour is incorporated. Careful to not over mix. Place in a small Tupperware and refrigerate for at least 3 hours.
I make this in a normal cereal bowl. I add all the ingredients and then use one hand to smash the dough. I mix it until the flour is incorporated, but you will still see flakes of butter in the dough. Then transfer it into a Tupperware to rest and refrigerate for 3 hours. I’ve left the crust in the fridge for up to 3 days without noticing any difference so you can prepare it well in advance if you want.
I use a glass pie pan so that I can look at the bottom to gauge doneness. I have used metal pans and they work fine too. Butter and flour the pan.
After the resting period, roll the crust out while it is cold. It may be difficult to keep it from cracking, but be patient with it. Roll it out nice and thin. The dough should be slightly more than what you need for a standard size pie pan.
The crust goes soft quickly so I usually put it back in the refrigerator while I prepare the filling. I suggest you check out the Authentic French Apple Tart.