Before starting this Shortcrust Pastry recipe, make sure you have organised all the necessary ingredients.
On your kitchen worktop, sift the flour and shape into a fountain. Add the diced butter.
Add the salt.
With your fingertips, work the ingredients following the rubbing in technique.
Shape the preparation into a fountain and place the egg yolk in the centre.
Gently work with your fingertips, incorporating the flour gradually, adding a little water.
Add the remaining flour gradually...
...until a ball forms. Work the dough, stretching and regathering it (this technique is also known as 'fraisage'), to obtain a homogeneous consistency. Make sure you do not work the dough too much, as this would make it more breakable. Refrigerate for at least 30 minutes before rolling out.
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Great recipe, great explanations
Have done it yeasterday. I accidentally found this recipe while I was following another one which did not advise me to pre-bake the dough. The quiche ended with undercooked dough, the next time I'll surely pre-bake it. Thank you very much!