Source: Everybody eats Well in Belgium Cookbook By R. Van Waerebeek
Makes 1 serving.
Preparation time: 2 hours
Tips: use it whenever calls for a pate brisée or pie crust.
Pie Crust - Yeast Dough
Flemish Style
Ingredients
Preparation
2 1/4 teaspoons active dry yeast or 1/2 ounce fresh cake
1/4 cup milk, warm to the touch
1 1/2 cups all-purpose flour, + 1/2 cup as needed
1/4 cup sugar
pinch of salt
1 large egg, lightly beaten
2 1/2 tablespoons unsalted butter, melted
By hand:
1. Sprinkle the yeast over the milk in a small bowl. Let sit until foamy, about 5 minutes. Stir well
2. Sift the flour into a large mixing bowl. Add the sugar and salt and combine the dry ingredients with a whisk. Make a well in the center. Pour in the egg, yeast mixture, and butter. Use your fingertips to gradually work the flour into the liquid ingredients until you have a smooth, soft dough that holds together. Add just enough flour to make a dough that does not stick to your fingers and can be rolled out easily. Do not knead or overwork this dough or it will become tough.
3. Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour.
Rolling the dough: best to use pans with removable bottoms
4. Generously butter and flour one 12-inch tart pan or two 8-inch Punch out the dough and remove to a lightly floured surface. Roll the dough into a round, about 1/4-inch thick. For a thinner crust, divide the dough in half and roll out into 2 rounds, 1/8-inch thick.
5. Drape the dough over your rolling pin and transfer to the prepared tart pan. Fit the dough into the pan; trim and crimp the edges. Prick holes on the bottom of the tart with a fork. Cover with a kitchen towel and let the dough rise again for 20 to 30 minutes before filling and baking.
NOTE: This crust is very substantial, don't be afraid to roll it thin, it will still be noticeable.
Makes one 12-inch "Thick" crust or two 8-inch "Thin" crusts.
