Shortcrust (pie) pastry

Shortcrust (pie) pastry

By
From
French Lessons
Makes
500 g
Prep
15 mins
Photographer
Steve Brown

This is the workhorse of the French pastry kitchen, the basic dough used for making savoury quiches and tarts, and also some sweet dessert tarts. The ideal shortcrust pastry should be thin, yet strong enough to safely contain its filling, delectably crumbly and melting in the mouth.

Ingredients

Quantity Ingredient
300g plain flour, sifted
1 teaspoon salt
150g butter, cold and diced
1 egg yolk
60ml water

Method

  1. Combine the flour, salt and butter in a food processor and pulse to a fine sandy consistency. Add the egg yolk and pulse quickly. Then add enough cold water to just bring the pastry together in a ball. Tip the dough out onto a lightly floured work surface and use your hands to shape it into a smooth, flattened ball. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out. This pastry can also be frozen for up to 2 months.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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