Short Crust Pastry
- Quantity
- One base crust and top
Ingredients
- 400 grams all-purpose flour
- 14 tablespoons cold butter, cut into cubes
- 95 - 105 g ice water
- 15 g salt (2 tsp)
- 50 g granulated sugar (4 tbsp)
- 2 egg yolks (30 g)
Steps
- With a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the water, salt, sugar, and egg yolk. Mix with your fingers.
- Knead lightly two or three times until the dough is smooth.
- Press the dough into a round and refigerate for at least two hours.
- Transfer to a floured surface, and roll the dough out as needed.