Description
A versatile and buttery shortcrust pastry that serves as the perfect base for both sweet and savory dishes.
Ingredients
Scale
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- Pinch of salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tbsp cold water
Instructions
- Combine the flour, sugar, and salt in a mixing bowl, whisking together for an even mixture.
- Add the cold, cubed butter. Using a pastry blender or fork, work it into the flour mixture until it resembles coarse crumbs.
- Stir in the egg yolk, mixing gently until incorporated.
- Begin adding the cold water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Notes
Make-ahead: Prepare the dough a day in advance. Store properly wrapped in the fridge. Avoid overmixing to prevent tough pastry.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg