Shortcrust pastry (English version)

Shortcrust pastry is a basic dough used in its sweet version for making biscuits and tarts and in its savoury version for savoury pies. The difference between the two is that in the sweet version sugar is added, while in the savoury version salt is added, but the basic ingredients are the same, eggs, flour and salt. There are two other versions of shortcrust pastry: SABLÉ (from the French word for sandy), which is kneaded until a sandy dough is obtained, and PASTA BRISÉE, which differs from the others because it does not contain eggs.

Please find Italian version here below:

Please find Spanish version here below:

⌚Prep time: 10minutes +1h rest
🍴Portions: for a 24cm mould

250gr of flour
125gr of butter at room temperature
45ml cold water
1 large egg
1 pinch of salt or 1 teaspoon of salt (for the salted version)

Pour the flour into a large bowl, add, salt, butter and knead gently with your fingertips until you have a crumbly dough. Add the cold water and knead until you have a smooth, homogeneous dough, cover with cling film and leave to rest for about 1 hour in the fridge.

Take the dough and place it on a floured surface, roll it out with the help of a rolling pin and your shortcrust pastry is ready to be used in the recipe of your choice.❤️

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