This is a really simple pie crust you can use to make quiches and fruit tarts or sugar tart.

Put all the ingredients except water in a bowl and mix with a wooden spoon or the paddle attachment of your stand mixer.

When the ingredients are fully combined and form a sandy mixture, start adding the water slowly. Keep kneading the dough and adding water but stop if it gets sticky. You may not need 125g of water, or you may need a little more. You should be able to roll the dough into a ball without it sticking to your fingers.

When the dough is smooth and homogenous, make a ball, flatten it with the palm of your hand and wrap it in film and let rest in the fridge for at least 2 hours. The gluten in your dough needs that time or you will have a hard time flattening the crust, it will be too elastic!

When you're ready to make the pie, take the dough out of the fridge and, on a floured flat surface, flatten it to a few millimetres using a rolling pin. Grease your pie dish and line it with the crust.