Basic shortcrust pastry recipe

Here’s a simple shortcrust pastry recipe:

Ingredients:

• 200g (1 1/3 cups) plain flour
• 100g (1/2 cup) cold unsalted butter, cubed
• 1 pinch of salt
• 2-3 tbsp cold water (add more if needed)

Instructions:

1. Mix Dry Ingredients: In a large bowl, sift the flour and add a pinch of salt.
2. Rub Butter Into Flour: Add the cold butter to the flour and rub them together with your fingertips until the mixture resembles breadcrumbs.
3. Add Water: Gradually add cold water, one tablespoon at a time, and mix until the dough begins to come together. You might need a little more or less water.
4. Form Dough: Gather the dough into a ball. If it’s too sticky, sprinkle a bit of flour; if it’s too dry, add more water.
5. Chill: Wrap the dough in cling film and refrigerate for at least 30 minutes to let it rest.
6. Roll Out: After chilling, roll out the dough on a lightly floured surface to your desired thickness for tarts, pies, or quiches.

Enjoy using your shortcrust pastry!