Shortcrust Pastry Recipe (500 g flour, 250 g butter)

Instructions

1. 1

   To prepare shortcrust pastry using the classic method, start by letting soft butter sit at room temperature until it’s pliable. Cut the butter into cubes and mix with icing sugar until creamy. Add eggs and work well.

2. 2

   Mix in flour quickly to form a dough. Knead briefly on a cold surface to avoid gluten formation. Wrap the dough in plastic wrap or use baking paper for easier rolling, then chill before using.

3. 3

   For the sablé method, keep butter very cold. Mix flour with cubed cold butter and knead mainly with fingertips to create a crumbly mixture. Add eggs, mix well, and work briefly on a surface until homogeneous. Wrap and chill as needed before use.