Shortcrust pastry is a versatile and tender dough used as a base for pies, tarts, and quiches. Made from a simple mixture of flour, butter, and a little water, it has a buttery flavor and a crumbly, melt-in-your-mouth texture when baked. It’s commonly used for both sweet and savory dishes, offering a flaky yet firm structure that holds fillings well. The key to a perfect shortcrust is keeping the butter cold, which helps create its signature light, crisp texture.
| 8 | 1,5h | Easy |
|---|---|---|
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Ingredients
- 250 gr. all purpose flour.
- 150 gr. Butter (room temperature)
- 80 gr. Sugar.
- 2 Eggs yolks
- ½ Lemon zest.
- 1 pinch of salt (if don’t use the salted butter)
- 1/2 teaspoon of vanillin. (best vanilla bean seeds)
Method
- Sift the flour and pour it onto the table (pict. 1).
- Add the lemon zest, salt (if you’re not using salted butter), and vanillin (pict. 2).
- Add the butter and quickly mix with your fingertips until the mixture has a sandy consistency (pict. 3).
- Add the sugar and egg yolks (pict. 3).
- Incorporate everything thoroughly but with minimal mixing (pict. 4).
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least one hour.