Homemade shortcrust pastry

Preparation

1. 1

   Cut the cold butter into small cubes and put it in a bowl with the flour and salt.

2. 2

   Using your fingertips, quickly rub the butter into the flour until you get a coarse, sandy texture — do not aim for a perfectly smooth mix, a few visible butter flecks are what make the pastry flaky in the oven.

3. 3

   Add 5 cl of ice-cold water all at once and bring the dough together roughly with a dough scraper or the heel of your hand, without kneading it: this is called 'fraisage'.

4. 4

   Shape it into a flattened ball, wrap it and let it rest at least 30 minutes in the fridge — the gluten relaxes, so the pastry won't shrink while baking.

5. 5

   Roll it out on a floured surface to about 3 mm thick, line your tin and prick the base with a fork before filling.