How to Make Perfect Shortcrust by Hand - Pâte Brisée

Delicious flaky shortcrust pastry dough, also known as pie dough, is used for sweet and savoury crusts for dishes such as pies, tarts, quiches and barquettes (mini tartlets). This dough is easy to make and perfect each time; make it in minutes! The dough can be made without an egg, called "pâte a foncer". Shortcrust pastry is the perfect "container" for wet garnishes. Video extracted from a live show. Prep Time: 10 Min Cooking Time : 0 Min Rest Time: 15 Min Total Time: 25 min Makes: enough for a 6" tart pan or 2"tart pans Ingredients: 1 cup (120 grams) of all-purpose flour 1/8 teaspoon salt (pinch) 2 ounces (60 grams) unsalted butter, cold 1½ to 2 tablespoons cold water 1 egg yolk, optional Preparation steps: Sieve the flour into a large clean bowl and add it along with the butter and salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Care must be taken to ensure that fat and flour are blended thoroughly before the liquid is added. Make a well in the centre of the mixture, and add the water to the mixture. Stir with your fingertips until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. The dough should feel like modelling clay when touched. Wrap the dough in cling film and chill for a minimum of 15 minutes, up to 30 minutes. Note: The dough can also be made in a food processor by mixing the flour, butter and salt in the processor's bowl on a pulse setting. When the mixture resembles breadcrumbs, add the water slowly through the funnel until the dough comes together in a ball. Wrap in cling film and chill as above.