[Basic] Shortcrust pastry
Shortcrust pastry is used in many pies. It is very easy to do.
Normally there is no water in this kind of dough. The problem is that without water, the dough is very brittle and handling will be very complicated. Cold water then allows the butter to be firmed up so that the dough can be worked properly.
As usual, the recipe is made in a processor but can also be made by hand.
Do not hesitate to make several in advance: this dough freezes very well. You can then garnish it with whatever you want (a chocolate mousse for example).
Ingrédients (for a 18cm circle) :
- 250g of flour
- 100g semi-salted butter (soft but not melted)
- 50g icing sugar
- 10cl very cold water
- 1 egg yolk
- 1 vanilla bean
- In the mixer bowl with the leaf, mix the butter, icing sugar and vanilla pod seeds.
- Add the egg yolk, mix to obtain a homogeneous mixture.
- Add the sifted flour, mix to obtain a homogeneous mixture.
- Finish with a little cold water. Form a ball. Film and leave in the refrigerator for about 30 minutes.
- For baking, push the dough into the chosen mould. Prick the entire surface with a fork.
- Place a sheet of parchment paper, baking weights and place in the oven for about 20 minutes at 150°C
- Remove the cooking weights and the sheet and put it back in the oven for 5 minutes.