Pie Dough

• Preheat the oven to 180 degrees. Lightly grease the pie form on the bottom and line with baking paper.
• Mix the flour and salt. Add half of the butter in large cubes and mix thoroughly with a hand mixer. When a coarsely crumbly mass has formed, add the remaining, diced butter and mix until the mass looks like coarse semolina. Then add the ice water spoon by spoon and carefully work in with a spoon until a smooth dough is formed. ATTENTION, do not use the mixer anymore and do not knead and touch with your hands, otherwise the dough will not rise like puff pastry.
• Roll out the dough on a floured surface to the size of the pie shape. Take into account an edge. Gently roll up the dough and roll it out again in the form. Carefully fit into the shape, press the edges lightly and straighten them. Prick the bottom several times with a fork.
• Form on the middle shelf in the oven. Bake time between 30 and 40 minutes. It becomes slightly bubbly. However, if bubbles that are too large still appear during baking - despite the piercing - then simply pierce them again. They then collapse.
• The pie base should be yellowish, not brown, and have a puff-pastry texture, then it is correct. Sounds a bit complicated, but it's not.

Annotation:

• The above quantity refers to one floor. If you want to give the pie a "blanket", you would have to prepare double the amount.
• If the pie is filled before baking, the edges must be pressed firmly with water. Put the filling in, put the dough lid on, moisten the edges a little and press them down. If there is still some dough left, you can use it to decorate the ceiling. Before baking, cut into the top with scissors "like a three-tangle" and evenly arrange it or pierce it several times. You can - if you like - spread egg yolks whisked with milk and put them in the oven.
• The baking time depends on the filling and the respective oven. Please try it yourself. Nevertheless, the dough should not turn too brown.
• Have fun.