Shortcrust pastry is a type of pastry used primarily to line or cover a tin, a terrine or a dish.
Ingredients:
500g flour,
250g butter,
1 egg,
10g salt,
1.5 to 2 dl water or cream
Preparation:
Place the flour on your work surface and make a well in the centre large enough to hold the softened butter, the egg, the water and the salt.
Quickly mix the ingredients in the centre with your fingertips and, almost at the same time, gradually work in the flour. Mix thoroughly and quickly.
Roll it into a ball, dust it lightly with flour and leave it to rest for 1 to 2 hours.
Personally, I divide the dough into three (about 290g each) and freeze at least two balls. When I need it, I take a ball out of the freezer and leave it to defrost at room temperature
