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2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 cup ice water
VEGETABLE FILLING :
Potato - 4
Carrot - 2
MIlk - 1.5 cup
Pepper - 2 Tbsp
Salt - as desired
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Place the flour, salt, and sugar and bring it together till combined. You can use a food processor for this purpose.
Add the butter and process until the mixture is crumbly for about 15 seconds. Add water ( start with 1/4th cup ) till it is sufficient enough so that the dough is coarse and will clump together when pinched.
The dough should not become a dough but should be a coarse type of texture.
Transfer the dough out onto your work surface and gather it to form a ball shape.Divide the dough into equal quantity. Flatten each portion into a 5 inch disk. Cover with plastic wrap. Refrigerate for an hour or so until it is firm enough. This will chill the butter .
Take it out from the refrigerator. For each disk of dough, on a lightly floured surface, roll out the dough to fit into pie mini pan ( I am using a square shaped mini mold).Roll it out each time with the rolling pin. Then rotate slightly the pie dough. Roll it till we get a shape greater than the mold we are going to use. Always roll from the center to outside and keep uniform thickness.
When the pie dough is of desired shape the with help of the rolling pin lightly roll it around your rolling pin. Unroll it on the pie mold we are going to use. Now with help of your fingers lightly press onto the bottom and the up side of the pie mold. Prick lightly the bottom of the rolled pie dough to prevent puffing up during baking. Now at this stage place the pie mini mold with the unbaked dough in the freezer for 15 minute to prevent puffing up (Or you can place uncooked rice in the middle as weight to prevent puffing up).
Meanwhile, preheat oven to 180 degree C. Place rack in center of oven.
Place baking mini mold on a larger baking pan and bake crust for 180 degrees C for about 15 minutes or until crust is dry and lightly golden brown. When it is cooled down remove it from the mold.
Step 6: For the Vegetable in White Sauce Filling
Boil the Vegetables and keep it aside. Melt the butter in a pan. Mix the all purpose flour and the milk till it dissolves. Pour it into pan at low heat. Stir it till it becomes creamy texture.
To the add the boiled vegetables. Add pepper and salt.
Place the filling after cooling in the pie crust and serve.