Description
Recipe for quick and delicious homemade pastry shortcrust (to fill a 10 inch / 25 cm tart)
Ingredients
- 200 g (1 1/3 cup) Flour - all-purpose
- 50 g (1/3 cup) Powdered Sugar
- 1 pinch of salt
- 100 g (1/3 cup or 7 tbsp) Butter - unsalted and cold, cut into pieces
- 50 g (1/4 cup or 3-4 tbsp) Water - ice cold
Instructions
- Place the dry ingredients, flour, icing sugar and pinch of salt in a large bowl.
- Add the cold butter pieces and mix with your fingertips until the mixture is sandy and without lumps.
- Add the cold water and gather the dough quickly to form a homogeneous ball of dough, avoiding to knead it too much.
- Wrap the dough with plastic wrap and place in the fridge for at least 20 minutes or immediately roll out between 2 sheets of parchment paper and let rest for 10 minutes in the freezer before using it to line your pie dish.
Notes
Conservation: 2 days in the refrigerator under a cling film and up to 3 months in the freezer.
- Prep Time: 5 minutes
- Category: tart crust, pastries, cake basics