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1. **Mix Dry Ingredients:**
– In a large bowl, combine the flour, salt, and sugar (if using). Mix well.
2. **Add Butter:**
– Add the chilled, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. **Add Water:**
– Gradually add cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. You want it to be moist but not sticky.
4. **Form the Dough:**
– Turn the dough out onto a lightly floured surface. Gently knead it a few times until smooth, but don’t overwork it.
5. **Chill:**
– Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent shrinkage during baking.
6. **Roll Out:**
– Once chilled, roll out the dough on a lightly floured surface to your desired thickness (about 1/8 inch for most recipes).
7. **Line the Tart Pan:**
– Carefully transfer the rolled-out dough to your tart or pie pan. Press it into the corners and trim any excess hanging over the edges. Prick the bottom with a fork to prevent bubbling.
8. **Pre-Bake (if necessary):**
– If your recipe calls for a pre-baked crust, preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5-10 minutes until golden.
### Tips:
– Keep everything as cold as possible for the flakiest results.
– For a sweet pastry, consider adding vanilla extract or lemon zest to the dough.
– This pastry can be used for tarts, quiches, and pies.
Enjoy your perfect shortcrust pastry!
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