Quick Shortcrust Pastry
4 servings
40 minutes
Quick sand dough is the basis for many French desserts, from tarts to cookies. Its history traces back to European culinary traditions where dough was made with minimal ingredients to create a delicate, crumbly texture. The use of butter makes the dough fragrant and soft, while the addition of cold water and egg yolk gives it elasticity. This dough is perfect for baking with fruits or creams and for creating crispy pie bases. Its simplicity and speed of preparation make it indispensable in any cook's arsenal. Once chilled, it rolls out easily and takes the desired shape while maintaining airiness and lightness. French pastry chefs appreciate it for its versatility and unmatched flavor that creates true masterpieces when combined with fillings.
1
In a bowl, mix flour and a pinch of salt. Then add cold, cut into small pieces butter and knead with your hands until the mixture resembles crumbs. Add the yolk and 2 tablespoons of ice water. Mix and add more water if necessary (the dough should be uniform).
- Wheat flour: 150 g
- Salt: pinch
- Butter: 75 g
- Egg yolk: 1 piece
- Water: 3 tablespoons
- Water: 3 tablespoons
2
Shape the dough into a ball and wrap it in plastic. Refrigerate for 30 minutes.