Shortcrust Pastry Recipe
For a pie about 30 cm in diameter
Ingredients
- 120 g softened butter cut into pieces
- 210 g flour
- 90 g icing sugar
- 1 egg
- 20 g almond powder
- 2 g sea salt flakes
Instructions
- In a bowl or the bowl of your stand mixer, combine the sifted flour, icing sugar, almond flour, and salt.
- Mix with a wooden spoon or the paddle attachment.
- Add the softened butter, cut into pieces.
- Mix with your fingers or the paddle attachment of your stand mixer.You should get a grainy, sand-like texture.
- Then add the egg.
- Continue mixing until you get a smooth dough.
- Form the dough into a ball and wrap it in plastic wrap to prevent a crust from forming.Refrigerate for at least 1 hour.
- Remove the dough from the refrigerator fifteen minutes before use to soften it, make it easier to roll out, and prevent it from breaking.
- Using a rolling pin, roll out your dough on a floured work surface or parchment paper.You can lightly flour your dough if necessary.
- Place it in a tart pan or pastry ring. Prick the bottom with a fork.
- You can then blind bake it or fill it and bake for about 25 minutes at 180°C/350°F.