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Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.
Ingredients
- ½ cups all-purpose flour: 1 piece
- butter: 0.5 cup (chopped, cold)
- egg yolk: 1 piece
- ice-cold water: 3 tsp (or as needed)
Metric Conversion
Stages of cooking
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Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
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Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
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Use pastry for tarts, pastries, quiches, or other savory goodies.
