Pie Dough & Flan Shell

Steps

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1. 1
   Mix flour, salt, and vanilla powder together as your dry ingredients.
   ▶ ≈0:14
2. 2
   Rub the cold cubed butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
   ▶ ≈0:21
3. 3
   Add the cold eggs and ice water, then gently mix until just combined—be careful not to overwork the dough.
   ▶ ≈0:28
4. 4
   Divide the dough in half and form each portion into a ball, then flatten into an even disc.
   ▶ ≈0:34
5. 5
   Wrap the dough and chill for a couple of hours.
   ▶ ≈0:40
6. 6
   Dust your work surface with flour and roll the dough evenly from the center outward until it reaches about 3mm thickness.
   ▶ ≈0:54
7. 7
   Rotate the dough as you roll to keep it as circular as possible and prevent it from sticking to the surface; add more flour if needed.
   ▶ ≈1:06
8. 8
   Transfer the rolled dough to a greased 9-inch (23cm) cake ring.
   ▶ ≈1:21
9. 9
   Gently push the pastry toward the bottom of the cake ring, keeping it loose.
   ▶ ≈1:27
10. 10
    Trim the excess dough around the edges.
    ▶ ≈1:35
11. 11
    Use the tip of the rolling pin to flatten the pastry edge against the cake ring rim, creating a perfectly even edge.
    ▶ ≈1:42
12. 12
    Freeze the shell for a few hours before blind baking.
    ▶ ≈1:49