500 g of all-purpose flour, sifted
150 g of butter or margarine
1 tablespoon of egg wash
2 eggs
1 teaspoon of salt
1 to 2 cups of water
500 g of all-purpose flour, sifted
150 g of butter or margarine
1 tablespoon of egg wash
2 eggs
1 teaspoon of salt
1 to 2 cups of water
This dough should rest for at least 2 hours
Note: The filling for pies in a "croute", or crust, is the same as that for tarts
When 'encrosted', baking time is 1 hour and 30 minutes per kilogram of filling, in a moderate oven.
