Shortcrust Pastry

Shortcrust – Pastry for Quiche Lorraine

Ingredients:
175 g sifted flour
A pinch of salt
75 g butter
30-45 ml cold water

Instructions:

1. Sift the flour into a bowl.
2. Rub the butter, salt, and flour together with your fingertips until it resembles breadcrumbs.
3. Gradually add the cold water with a spatula and quickly bring the dough together.
4. Wrap it in cling film and refrigerate for 2-4 hours.
5. Gently roll out the dough and place it in a greased 20 cm tart pan.

The dough should be rolled out gently and not pressed, as this will make it tough.

The best shortcrust pastry is achieved with organic ingredients.