Shortbread dough is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.
Pâte brisée Pie shell
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.
Use finger to combine until crumbly.
Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.
Wrap in plastic wrap and chill at least for 1 hour.
Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.
Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.
Bake in the oven for about 20 minutes, until pie shell is lightly golden.