Sugar Crust
Ingredients
- 108 g butter
- 116 g Sugar
- 1 g salt
- 1 g lemon zest
- 2 drops Of Vanilla
- 50 g Eggs
- 200 g Pastry flour
Instructions
- Combine butter, sugar, salt, lemon zest, vanilla and cream until it becomes pale and fluffy.
- Add the eggs little by little.
- Add in pastry flour and mix it until fully incorporated.
- Chill in the refrigerator for about 30 minutes -1 hour.
- Once chilled, roll it on a working table to about 0.3 mm thickness
- Blind bake it in a 180c oven if it is a large pie pan. If it is a small tart casing then it won't be necessary.
- If the blind bake comes out halfway through, take it out from the oven and remove the weight then continue baking until it becomes golden brown.