Recipe : Traditional short-crust pastry

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Discover the authentic short-crust pastry recipe made with flour and soft butter. Perfect for all your sweet and savory pies recipes!

Metric US

Before starting your recipe, remove the butter from the fridge and let it stand at room temperature to let it soften slightly.
Start by sifting your flour in a large salad bowl or directly on on your kitchen worktop (with a smooth surface).
Make a well in the middle and add the egg yolks (beaten beforehand), the butter (cut in small pieces) and the salt.
Start by kneading with your fingertips by gradually bringing the flour back to the center of your well. Gradually add a little water to give a homogeneous texture to the dough (be careful not to put too much water, better to add little by little than to wet the dough too much).
Once the butter is well mixed with the flour, knead quickly to form a homogeneous ball (the ball must have a texture that doesn't stick to your hands).
Protect with a stretch film and leave to chill for one hour before using.