What do you use it for?

Shortcrust pastry is mainly used for the base of tart, quiche or pie. It is mainly cooked directly with the filling when you bake quiche, for example.

Yield: around 850g pastry – enough as a base for at least two-three cakes.

Ingredients

• 375g flour
• 125g starch
• 220g butter – room T
• 10g salt
• 4 egg yolks
• 80g water
• 15g white vinegar

Step by step

1. Place butter, flour, and starch in a big bowl.
2. Rub the butter into the flour and starch until the mixture resembles coarse crumbs and there are no chunks of butter left.
3. Add salt, the egg yolks, water, and vinegar and mix without kneading too long.
4. To help mixing the pastry and get the needed texture, you can use a knife, cut the pastry into two pieces and knead until the pastry comes together. Repeat this 2-3 times
5. Wrap the dough in plastic wrap and chill for a minimum 30 minutes before using it.