Homemade sweet shortcrust pastry

Preparation

1. 1

   Beat the softened butter with the sugar until light and creamy (this step is called 'creaming').

2. 2

   Add the egg and mix just enough to combine.

3. 3

   Add the flour and salt all at once and mix briefly with a scraper without kneading — an overworked sweet pastry turns elastic and loses its crumbly bite.

4. 4

   Fraisage the dough once or twice with the heel of your hand to bring it together, then shape it into a flattened ball.

5. 5

   Wrap and rest 30 minutes in the fridge before rolling out: it will be easier to handle and hold its shape while baking.