Blur sotong is delicious.

My careless and blurness sickness strike me again just now. I wanted to do pie crust just now. I need 1/2 cup of butter so I need to convert to grams. And guess what I enter 1.5 cup of butter and converted accordingly. Which means I am doing 3 times more than I need. I did it already and so I added the remaining self-raising flour that I had and I am short of 155g more. I will get it tomorrow along with other equipments.

I discovered that it had gone wrong only after I realised why the mixture did not get dried like flaky but become oily. Then I was thinking why is the butter proportion toward the flour is so much, won't it taste buttery?

But it is not the end yet. I divide them into 3 proportion. After I had got my flour, I would mix each proportion with 155/3=52g more flour and I can put 3 times more pies.

If you are keen to buy the ready rolled pie crust, do email me @ spy_2112@hotmail.com or pm me @ msn. :) SOLD!

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Method:
Rub butter into self-raising flour until flaky like consistency, like cornmeal.
Sprinkle 4-5 tbs of cold water, a little at a time.
Stop adding when it can form into a dough.
Fridge it until you want to use or you can use it immediately.