Shortcrust dough
Servings: 8 people
For pies, tarts, etc.
Print Recipe
Ingredients
- 125 gr Butter softened
- 250 gr Wheat flour T45 or T50, "farine pâtissière" in Morocco
- 1 Egg
- 5 cl Water very cold
- 5 gr Salt
Instructions
- At least an hour beforehand, take out the butter, cut it into small pieces and let it warm up so that it becomes soft (but not melting).
- Place the butter in a bowl, add the flour, salt and egg (or just the egg yolk).
- Mix the butter with the flour until all the flour is fixed with the butter. The dough is very crumbly. You can mix by hand, which allows you to go fast without overworking the dough, with a mixer or a food processor (with the sheet).
- Add the ice water little by little, mixing quickly just to form a homogeneous ball (mixer or food processor is more pleasant). If kneading by hand, mill the dough two or three times.
- Film and refrigerate for at least half an hour.
- Once the dough has hardened, flour the work surface or a board and roll it out as quickly as possible.
Notes
The shortcrust pastry is baked at 200 - 210°C in a fan oven.
Depending on the type of filling, you can pre-bake it blind (with cherry pits or clay balls on a round of baking paper) for about ten minutes, waterproof it by brushing it with egg white, or simply pour the filling directly.
It is best to pierce it regularly with a fork.