Shortcrust pastry
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7 rates
Preparation : 5 min
Cooking : 20 min
Total time : 1 h 25 Rest : 1 h
Equipment
28-30cm cake tin
1 pastry
250 g plain flour
100 g sugar
1 egg yolk
140 g butter
45 ml cold water
Associated products
RECIPE STEPS
1
Put the flour, salt, diced butter, egg yolk and water in the food processing bowl with the dough blade (metal blade for Mini Plus).
- 250 g plain flour
- 100 g sugar
- 1 egg yolk
- 140 g butter
- 45 ml cold water
2
Run the programme until the dough forms a ball (about 1 minute).
If necessary, scrape down the wall of the bowl with a spatula.
3
Press the dough a couple of times, with the palm of your hand, so that it spreads out without breaking (it should not be too cold).
4
Wrap the dough in clingfilm and press it flat.
Place in the fridge for about 1 hour.
5
Preheat the oven to 180°C (gas mark 4).
6
Butter the tin. Roll the pastry out.
Transfer the pastry to the tin. Prick the base all over with a fork.
7
Line the pastry with baking parchment and weigh it down with ceramic beads, dried beans or even rice.
8
Blind bake for 20 minutes.
