This is a recipe for 1 pie. It does not require sugar nor a levening agent. A typical shortcrust pastry recipe has a 2 to 1 flour to fat ratio. In other words, twice as much flour than fat in weight.
- 250 g all purpose flour
- 125 g cold unsalted butter
- 1 egg yolk
- pinch of salt
- ice cold water
- Sift flour in a bowl.
- Blend half the flour with the butter. Use fingertips to blend quickly. This is to avoid the transfer of warmth of your hands. The dough should remain cold.
- Do not try to make a ball. Look to make a sandy, crumbly texture, gently blending the ingredients.
- Add the rest of the flour, yolk and salt. Limit working time to avoid formation of gluten. Once there's a dry, crumbly consistency stop blending.
- You now need to bind the crumble with very cold water. Don't use too much. Make a ball with the dough with a minimum of kneading. Once homogeneous you're done.
- Wrap it in cling film and refrigerate for at least 1 hour before using it.
Tools used: Mixing bowl, sieve.
Dough and Batter