Shortcrust Pastry

To make this shortcrust pastry recipe, start by preparing all the ingredients.

Pour the flour into the bowl of the stand mixer.

Add the cold butter, cut into pieces...

...along with the fine salt.

Work the flour and butter together using the flat beater attachment...

...until the mixture resembles a crumble-like texture.

At this point, add the water. The quantity depends on the size of the egg used, as the egg also contributes to the hydration to the dough. The larger the egg, the less water you will need.

Next, add the egg and continue mixing everything with the flat beater.

Mix until you achieve a firm dough.

Be careful: the dough should be firm but not too stiff. It should barely stick to your fingers, be malleable, and not crumble.

When the shortcrust pastry is ready...

...transfer it onto the work surface.

Then knock it down with the palm of your hand. This helps to eliminate any remaining butter pieces that might not have mixed well with the dough, resulting in a smooth, homogeneous pastry.

Scrape the dough from the bowl onto the work surface. I recommend using a scraper.

Wrap the shortcrust pastry in a sheet of cling film...

...and place it in the fridge. This pastry can be prepared several hours in advance or even the day before.