I can’t get over trying/making different doughs! There is something so satisfying about making dough from scratch, and it tastes MUCH BETTER than store brought🤤🤤🤤
Pie dough:
2 3/4 cup flour, 1tbsp sugar, 1 1/2 tsp salt, 18 tbsp unsalted butter into cubes, and 6 tbsp ice water.
Whisk the flour, sugar and salt in a bowl. Add the butter and break the cubes of butter with your fingers until its all combined and creates a fine mixture with the flour. Slowly add the ice water a tablespoon at a time and bring the flour together to form a ball of dough. Knead the dough once or twice and then wrap with cling film and store in fridge for at least one hour before rolling it out.
For the cherry tomato pie- roll out the dough and layer with mustard and cherry tomatoes. Close the pastry from the edges – top with an egg wash and bake for 35 mins at 375 degrees farenheit.
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