1

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Pie crust

ingredienti

persone

8

Sale

1/2 teaspoon

Acqua

3 e 1/2 spoons

Farina di frumento tipo 00

250 grams

Burro

125 grams

Zucchero bianco

25 grams

Dolci da Italia - Piemonte

Pie crust

Pie crust

vegetariano con glutine con lattosio

pronta in

20 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Pie crust

It 'a dough similar to the perfect pastry for tarts with very liquid or syrupy fillings, precisely the type of cream pies or fruit, perfect for the Apple pie. The strength of this mixture lies in the absence of eggs, so perfect for the intolerant.

Foto preparazione Pie crust

step 1

The ideal is to use a robot, but it's OK to a fork. Mix all the ingredients at the beginning will be a compound such as wet sand, but after a bit mixed 'with your hands you will get a smooth ball
Foto preparazione Pie crust

step 2

and soft, wrap it in plastic wrap and let stand in the refrigerator at least 30 minutes.
Foto preparazione Pie crust

step 3

Roll out with a rolling pin to about 1 cm thick and transfer it into your buttered and floured.
Foto preparazione Pie crust

step 4

For the cooking in white, the perforated bottom with a fork, leveled the edge to regularize cover with aluminum foil and filled with the dried beans for not doing raise the pasta during cooking,
Foto preparazione Pie crust

step 5

so cook for 20 minutes in a hot oven at 180 degrees, then remove the foil and beans and continue for 10 minutes. For classical tart, just puncture the bottom, fill with jam and bake 30 min

fabbisogno giornaliero
(per persona)

Main +

Calories 230.19 kcal n.d.

Fat 13.45 g n.d.

Carbohydrates 25.62 g n.d.

Protein 4.26 g n.d.

Fibers 3.34 g n.d.

Water 10.65 g n.d.

Ashes 1.19 g n.d.

Sugars 3.26 g n.d.

Starch 18.05 g n.d.

Minerals +

Calcium 14.64 mg n.d.

Sodium 257.75 mg n.d.

Phosphorus 115.31 mg n.d.

Potassium 117.28 mg n.d.

Iron 1.13 mg n.d.

Magnesium 43.17 mg n.d.

Zinc 0.82 mg n.d.

Copper 0.13 mg n.d.

Manganese 1.27 mg n.d.

Selenium 19.49 mcg n.d.

Fluorine 3.88 mcg n.d.

Vitamins +

A 104.84 mcg n.d.

B1 0.16 mg n.d.

B2 0.05 mg n.d.

B3 1.56 mg n.d.

B5 0.21 mg n.d.

B6 0.13 mg n.d.

B9 0.0 mcg n.d.

B12 0.03 mcg n.d.

C 0.0 mg n.d.

E 0.58 mg n.d.

B12 added 0.0 mcg n.d.

D 0.23 mcg n.d.

K 1.68 mcg n.d.

Lipids +

Monounsaturated 3.37 g n.d.

Polyunsaturated 0.85 g n.d.

Saturated 8.16 g n.d.

Cholesterol 33.59 mg n.d.

Amino acids +

Phenylalanine 0.22 g n.d.

Isoleucine 0.15 g n.d.

Histidine 0.11 g n.d.

Leucine 0.29 g n.d.

Lysine 0.12 g n.d.

Methionine 0.07 g n.d.

Tyrosine 0.1 g n.d.

Threonine 0.13 g n.d.

Tryptophan 0.05 g n.d.

Valine 0.19 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio