Shortcrust Pastry
Ingredients
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- 1
Cut the flour and cold diced butter to a sandy texture. Paddle speed 1.
- 2
Dissolve the salt in the eggs and water. Incorporate into the sanded mixture.
- 3
Blend 2-3 times with the heel of your hand. Do not knead.
- 4
Wrap in film, chill 1h.
- 5
Roll out to 3 mm. Line the mold, dock.
- 6
Blind bake if needed: paper + weights, 175°C 15 min, remove the weights, 5-8 min.
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Per 100g
Allergens
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