Hand Made Shortcrust Pastry
A shortcrust pastry that is easy and tasty and can be made in a minimum amount of time. This shortcrust (or pie crust) can be used for savoury or sweet preparation.
- 250 grams / 8.8 oz plain flour
- 180 grams / 6.3 oz plain butter
- 1 egg yok (from a medium size egg)
- 50 ml / 1.7 fl. oz whole milk
- 1 or 2 pinches of salt (for a savoury short crust)
- 1 teaspoon fine white sugar (if making a sweet tart)
Tips: Milk brings a softness to the crust, but if you prefer a dough that is harder and crispier then replace the milk with water.
Note: If the dough is very slightly wet at the end when gathering it into a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
- Cut the chilled butter into small cubes.
- Sieve flour into a large bowl.
- Add the butter to the flour and using your fingertips, rub the cubes into the flour until the mixture resembles fine breadcrumbs.
- Whisk the milk and egg yolk and salt together and add to the bowl by spreading it over the top of the mixture.
- Using a spatula combine the liquid into the mixture with a “hacking” motion with the edge of the spatula until it resembles a dough.
- Remove the mixture from the bowl onto a work bench and form it into a ball. Using the palm of your hand push the ball out into four different directions.
- Gather the pastry, form it back into a ball, flatten it and wrap it in plastic film and chill it in the fridge for at least one hour.
- Remove it from the fridge at least 20 minutes before rolling.