Pie Crust

In a mixing bowl, combine the flour, Dr. Oetker Baking Powder, Dr. Oetker Vanilla Sugar, and salt. Mix until all the dry ingredients are evenly distributed.

Add the cold, cubed unsalted butter into the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

Slowly add the ice-cold water to the mixture, one tablespoon at a time, until the dough starts to come together. Be careful not to overwork the dough to ensure a tender crust.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours to allow it to chill and relax.

Preheat your oven to 200°C. Once chilled, roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer the rolled dough to the pie dish, trim any excess edges, and crimp if desired. Blind bake in the preheated oven for 15 minutes, or until golden brown. Cool completely before adding your desired filling.