Thank you. 😊

Increase the amount of ingredients by 50% of the recipe for pan size 20 - 22cm. For the Crust: 150g Unsalted Butter 1.5g Salt 95g Icing Sugar 1.5 Egg Yolk 2/3 tsp. Vanilla Essence 255g All Purpose Flour For the Chocolate Filling: 195g Dark Chocolate (73%) 195g Butter 155g Eggs 110g Sugar 55g All Purpose Flour Keep an eye at the pie for baking time while baking.

@@michaellim thank you so much

When you cream softened butter with sugar, it creates a mixture that is better integrated, leading to a more cookie-like, crumbly, and tender crust. This is often more desirable in tarts and certain types of pies that benefit from a sweeter, more cohesive crust. Softened butter mixes more easily with the other ingredients, making it simpler to form a dough. This is especially beneficial if you’re looking to create a more homogenous dough without flakes. When making crust with cold butter, especially using hands, the butter will start to soften due to the warmth of your hands. Even though the butter warms up a bit as you work with it, starting with cold butter allows for more control over the process. The goal when using hands to rub cold butter into flour is to work relatively quickly and avoid overworking the dough. The longer you work the dough, the warmer the butter becomes, and you risk losing those small pockets of fat that create a flaky texture. After forming the dough, many recipes recommend chilling it in the refrigerator before rolling it out. This solidifies the butter again, relaxes the gluten, and makes it easier to roll without sticking. The chilling also helps to retain the desired texture during baking. Some bakers use tools like pastry blenders, food processors, or two knives to cut the butter into the flour to reduce direct hand contact. These methods can help in keeping the butter colder for longer, preserving those desired pockets of fat. Cold Butter: Generally used for flaky, or tough pie crusts. Softened Butter: Generally used for crumbly, cookie-like crusts, such as in sweet tarts or certain types of pies. The choice between cold and softened butter depends on what texture and flavor you're aiming for in your crust.

Thank you very much for your detail explanation 🙏🏻🙏🏻🙏🏻 You are the best Michael 👍🏻🤗

Is around 3cm.

@@michaellim thank you very much for your response.

Yes, you can substitute all-purpose flour with gluten-free flour in a pie crust, but there are some considerations to keep in mind. Gluten is the protein in wheat-based flours that gives pie crust its structure. When removing gluten, the crust might not hold together as well. To help with this, consider adding a binder like xanthan gum or guar gum. Many commercial gluten-free flour blends already include these binders, so check the ingredient list. Some gluten-free flours might absorb more liquid than others. You might need to adjust the amount of water or other liquids in your recipe. Gluten-free pie dough can be more delicate and prone to breaking. Gluten-free flours can sometimes brown more quickly than traditional wheat flour. You might need to adjust the baking time or temperature, or use a pie shield or foil to protect the edges of your crust from burning.

Pan size 16cm.😊

Increase the amount of ingredients by 50% of the recipe for pan size 20cm. For the Crust: 150g Unsalted Butter 1.5g Salt 95g Icing Sugar 1.5 Egg Yolk 2/3 tsp. Vanilla Essence 255g All Purpose Flour For the Chocolate Filling: 195g Dark Chocolate (73%) 195g Butter 155g Eggs 110g Sugar 55g All Purpose Flour

@@michaellim thank you so much for replying! Have a great rest of your day!