- 1 cup (2.5 dl) all-purpose flour
- 1 tbsp potato or corn starch
- 1 tbsp sugar
- 1/4 tsp salt
- 1 stick (100 g) cold butter
- 3 – 4 tbsp ice cold water, as needed
Set the oven to 425°F (220°C).
Roll out the dough thinly using flour as needed, then roll it onto the rolling pin to transfer. Or roll it onto a piece of parchment paper and use that to flip the dough over the tin.
Place the dough inside the tin and let the edges hang over the edge to prevent shrinking. Prick all over with a docker or fork.
Bake until the crust firms up and turns slightly golden, about 15 – 20 minutes.
Clean up the edges and cool on a rack before filling.