Alson known as "pâte brisée", the shortcrust pastry is a versatile and flaky dough widely used in both sweet and savory dishes. It has a crumbly texture and a delicious buttery flavor. This pastry is known for its "short" or crumbly quality, hence the name "shortcrust". It forms a crisp and tender crust when baked, making it suitable for various recipes such as pies, tarts, quiches and pastries. You can bake this dough directly with the filling, as in the case of quiches, or pre-cook it if your filling doesn't require oven baking.
Add 540g of all-purpose flour to a bowl
Add a pinch of flaky salt and 300g of cold butter
Mix the flour and butter with your fingertips until crumbly
Add 115ml of cold water and mix just until obtain a homogeneous dough. Do not overhandle the dough
Form the dough into a slightly flattened shape and wrap in cling film
Refrigerate the dough for at least 30 minutes until firm
Prepare 2 double layers of cling film over a countertop
Put the dough over a double layer of the cling film and cover it with the other layer
Roll out the dough with a rolling pin to 1mm thick
Remove a layer of cling film, handle the dough to make it a little more pliable, and transfer it to the mold with the film side facing up. Press it into the sides and remove the film
Gently press the sides to make it evenly thick and cut off any excess dough. The shortcrust pastry is ready, use it for savory and sweet pies.
Yield 1 pie/tart
Flaky Salta pinch
Removable Bottom Tart Pan