Shortcrust Pastry
The shortcrust pastry or “pâte sablée” is a must know dough to make your salty or sweet pies. I share with you the detailed technical tips to master the dough!
![Shortcrust Pastry](https://d33wubrfki0l68.cloudfront.net/0045615711be019434e1add3f77c80cdb2c2c2d1/aff30/en/recipes/shortcrust-pastry/featured_1_hub6e3f8dc209b40c9147f217b474e1546_238996_800x534_fill_q75_box_bottomleft.jpg)
RECIPE
- 180°C/350F
- 20 min.
- Cut the butter into cubes and use your fingertips to rub it into the flour and salt (so the butter doesn’t get too hot).
- Add the egg yolk to the mixture.
- Add cold water in small quantities to bind the dough together.
- Try to work it quickly so that it doesn’t become greasy.
- Chill in the fridge for 15 minutes before using.
- Roll out the dough and cook for 20 minutes at 180°C.