- Wheat flour - 250 Grams
- Oil - 125 Grams
- Egg - 1 piece
- Salt - 1/8 teaspoons
- Water - 1 teaspoon
Measure the right amount of flour by placing a bowl on the scale. Cut the butter into cubes. It should be room temperature, if it is only from the refrigerator, then set aside for 20 minutes at room temperature. Add a pinch of salt to the flour. Then, add the oil to the bowl. Mix the butter and flour ... ... until sandy. Now add the egg ... ... and water. Mix the dough, you just need to combine all the ingredients and do not overdo the dough. Then, knead the dough with your hands for 30 seconds. Form flat rolls from dough and lay it between two large films. Place in the refrigerator for 30 minutes. After 30 minutes, roll the dough without removing the film. When the layer becomes slightly larger than your baking dish, remove one film. Now turn the dough and lay it on the mold, then remove the other film. Place the dough in a mold slightly stretching to the corners. Now, the excess of the dough is bent beyond the edges of the mold. And with a rolling pin, "cut off" the surplus. With your hands, gently squeeze the edges so that the dough slightly protrudes above the mold. With a fork, pierce the bottom of the dough and place in the refrigerator for 20 minutes before using.
Servings: 1