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Before you jump to Flaky Pie Crust (easily removable) recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

Healthy and balanced eating encourages a feeling of wellness. We have a tendency to feel way less gross after we increase our intake of healthy foods and reduce our consumption of junk foods. A salad tends to make us feel better than a piece of pizza (physically at any rate). This is usually a problem, nonetheless, in terms of eating between snacks. Finding snack foods that help us feel better and increase our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are some healthy snacks which you can use when you need a quick pick me up.

If you are looking for a quick snack, you can’t go drastically wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the morning. Eating on the run may be much healthier with whole grain chips and crackers. Whole grains are usually better than refined grains found in white bread.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to flaky pie crust (easily removable) recipe. To make flaky pie crust (easily removable) you need 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Flaky Pie Crust (easily removable):

1. You need 125 grams Cake flour
2. Provide 50 grams Sugar
3. Prepare 60 grams Butter
4. Take 1/2 Egg
5. Get 1 pinch Salt

Steps to make Flaky Pie Crust (easily removable):

1. Add the sifted flour, sugar, and salt into a bowl. Lightly mix together and then add the cubed butter.
2. Cut in the butter using a rubber spatula or scraper to efficiently mix it in.
3. When it has become crumbly, add the egg and lump it together.
4. Cover with plastic wrap for 30 minutes or more. If you have time, leave it in the refrigerator for half a day.
5. Roll it out, then fold it, roll it again, and fold it up. Repeat this about three times.
6. Pack into a tart pan and pierce holes with a fork.
7. Place parchment paper in the tart pan and fill with pie weights. Bake for 25 minutes at 180°C, remove the weights and bake for another 5 minutes. (The photo is a 12 cm crust).
8. Here's a Christmas cake I made in 2009.

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