makes about 2 - 9’’ pie shells (about 1/8’’- thick)
1 lb Krumville’s gluten-free flaky pastry flour mix
1/2 tsp Sea Salt
1/4 Tsp Nutmeg (optional)
1 Tbsp + 1 Tsp Sugar
2 tsp Grated Pecorino Romano or Parmigiano Reggiano Cheese
1 Tbsp + 1 Tsp Apple Cider Vinegar
3 Large Eggs (50gr each)
340 gr Unsalted Cold Butter (Plugra or European style butter highly recommended)
Whisk together the flour, salt, nutmeg, sugar, and pecorino. Cut cold butter into cubes, about 1/2”. Dredge the cubes of butter in the flour mixture. Pour the mixture onto a flat surface. Using a rolling pin, flatten the chunks of butter into the flour. You may use a bench scraper to cut the pieces to a smaller size (about pea size). Return this mixture to the bowl. Make a well in the center. Lightly whisk the vinegar and eggs together, and then pour into the well. Mix the dough together lightly by hand. Chill well before rolling. Roll out between plastic sheets do not flour the surface. Peel one side of the plastic off and place the dough side into your previously buttered pie/tart form. When you have flattened all the dough into the shell, remove the outer layer of plastic. Re-chill for 15-20 min before par baking the shell.
Preheat the oven to 350 degrees, bake for 10-15 min. until a light golden color before adding any fillings or fruits.
Notes: If the crust puffs up in the oven you may use a fork to gently perforate the bottom if a few small holes.