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Shortcrust pastry

Shortcrust pastry
  • For : 400 g pastry
  • Time : 40 minutes
  • Difficulty : easy

Ingredients for Shortcrust pastry :

  • 250 g flour
  • 125 g butter
  • 1 pinch salt
  • 1 egg yolk
  • water

Technical stages for Shortcrust pastry :

  • Shape the flour into a fountain on the counter.
  • Add in the middle the soft butter in chunks, the salt and egg yolk.
  • Start kneading with the fingertips, slowly combining with flour and adding a bit of water.
  • Add the remaining flour gradually. Form a ball.
  • Press the dough between the palm of your hands to homogeneize it.
  • Let it rest in the fridge for 30 minutes.
  • BEWARE: Do not overknead the dough or it will turn very sandy and fragile.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Wooden rolling pin 50 cmWooden rolling pin 50 cm 7.30 Euro
Stainless steel rolling pinStainless steel rolling pin 23.90 Euro
Polyethylene rolling pinPolyethylene rolling pin 32.90 Euro
Round Plain Tart Mold Tinplate Ø 24 cmRound Plain Tart Mold Tinplate Ø 24 cm 5.30 Euro
Square cake mould, fixed bottom 220 x 220 mmSquare cake mould, fixed bottom 220 x 220 mm 17.50 Euro
Petits fours moulds boxed (x 60)Petits fours moulds boxed (x 60)   Special offer   42.00 Euro 33.80 Euro