Mirta’s Crust

This is a key crust to learn for making pies, tarts, and empanadas. It can be flaky if folded enough, and it tastes great.

Ingredients

  • 2 cups all-purpose flour (if you use whole wheat it won’t be flaky, but it still works).
  • 1/4 cup oil (any vegetable oil works, but I recommend sunflower).
  • 1/2 cup boiling water.
  • Some cornstarch for rolling the dough.
  • Salt.

Procedure

  1. Simply combine the flour, oil, water, and salt. Form a dough.
  2. Roll the dough using cornstarch (do not use flour).
  3. Roll and fold the dough multiple times. The more you roll and fold it, the flakier it will be.
  4. Use a metal pan for baking it. You can use high heat if needed, depending on what you use the crust for!