Timballo Pastry Crust
- 1 lb all-purpose flour
- ½ lb butter
- 2 eggs
- ⅜ oz salt
- ½ cup water
Make a well in the flour on a pastry board, put into the center the butter, eggs and salt. Working with the fingers, gradually incorporate the flour with the various ingredients, adding, as necessary, a little water. The dough should be fairly grainy, and consequently, it should be worked as little as possible. As soon as the mass becomes homogeneous, wrap it in a cloth and leave for 1 hour in a cool place. Resting will make it lose the majority of its elasticity. Arrange the dough on a lightly floured work-surface, and, with the aid of a rolling pin, roll out some sheets 0,4 inch thick. Use some to line the bottom and sides of 2 well-buttered molds and to make two tops. Cover the base of the timballo with a sheet of paper, fill with dried peas and on top of the peas put another sheet of paper as a buffer, put the molds into the oven, put the dough tops onto a lightly greased oven sheet and bake with moderate heat. Allow the crusts to cool in the molds, turn them out and put aside with their tops until needed.