Cassandre's minute pie crust

Who would have thought that one day I would be shown how to make pie crust by a 16 year-old girl? Cassandre, my adorable and talented niece, knows that I like cooking and offered to show me her Pâte Minute one day. How could I resist? I immediately said YES!

She demonstrated first with a portion of dough and I followed immediately with another. In a warm and sunny afternoon with azure sky, we created two pie crusts, shaken and laid out, amid a French-English intertwined conversation, smiles and flour puffing up at all directions, and all these girly giggles we couldn't help ourselves. And we ate them all as Tarte à la tomate that evening. What a wonderful way to finish a lovely day.

Merci mille fois, Cassandre.

Cassandre's minute pie crust

- 250 g all-purpose flour
- 1 pinch of salt
- 100 mL vegetable oil (or melted butter or a mixture of both)
- 100 mL warm water

Find a round sealable container. You need a container of depth (a taller one is better than a shallow one) because the dough needs to be shaken up and down to form. If you only have a shallow round one, I guess you could shake horizontally. :-)

Put all ingredients in a container. Lid on. Hold the lid along with the container tightly and shake until a dough is form. If the dough seems a bit dry, add a teaspoon of water each time to help it come together.

As soon as the dough is formed, tip it out onto a pie dish. Use your fingers and side of your palm to pat the dough out to cover completely the pie dish. Use as desired.

This recipe is sufficient to cover a 25-cm round pie dish with a 4-cm depth. This is how it looks like after blind baking for 20 minutes.