Ingredients

• 24 circle
• 18 pie (plate)
• 11 piecrust mix according to directions
• 9 pie shell
• 8 pi
• 3 times
• 2 months
• 1 1/2 overhandampen overhang with water
• 1 oval-shaped leaves from leftover pastry scraps
• 1 yolk of egg
• 1 overhandampen edges of pastry with water
• 1 dough
• 1 overhandampen
• 3/4 londampen edge with water (cut)
• 1/4 intervals
• 250 gr all purpose flour
• 150 gr butter
• 45 ml ice water
• 16 ml water
• 8 gr at a time
• 2 gr salt
• 1/4 slices wide