Crumbly Pie Dough

NOTE: This is not crumble, just crumbly. It is meant to be a dough that when raw easily falls to bits but is still somewhat malleable. Very easy and fast to prepare and tastes good both raw and baked.



-1 tsp baking powder
-1 egg
-400g flour
-200g sugar
-200g butter
-1 Tablespoon cream (or milk)

Mix the dry ingredients together while you melt the butter. (This is easily done by putting a pot with the butter in it inside a bigger pot of water, and then letting the butter melt over a low heat from the steam. The butter must not boil.)

Preheat oven to 175 degrees celsius.

Add the butter and the egg, then mix thoroughly, kneading so that all is evenly distributed. :) The dough should not be too buttery. If it is, increase the amount of flour and sugar proportionally so that the dough crumbles and falls apart more easily. (If there’s enough sugar, it’ll still taste good.) Add the (extremely) small amount of cream to make it easier to control and knead it in thoroughly.

Butter a form, lining it with well-crumbled bed crumbs if you have any. (This is to make it easier to remove the pie from the form later).

Add the fruit ingredient. I know appleslices (preferably homegrown apples) or blueberries both work well with some sugar over the top, too. If you have any dough left over, you can make ‘worms’ out of it and decorate the pie over the top with squiggles or crisscrosses or whatever you like.

Put the pie into the lowest part of the oven and leave for 30 minutes. If the oven doesn’t have ‘moving air’, you may have to turn up the heat towards the end so that it becomes a nice shade of gold evenly, browning only slightly.

Warning: Sometimes the dough can be a bit doughy if you put on a thick layer of fruits or berries on top, so it’s good to not go overboard. It does still taste pretty damn good as dough, so, I wouldn’t worry too much about it.