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Shortcrust pastry
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
This is also called pie crust pastry.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Servings:
8
servings
Author:
Natalija
Ingredients
240
g
all purpose flour
2-3
pinches
of salt
125
g
softened unsalted butter
1
egg yolk
2-3
Tbsp
water
Instructions
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.
Shape into a ball.
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.