How to make a shortcrust pastry?

Ingredients

• 1/2 cup softened butter (120 gr)
• 2/3 cup icing sugar (80 gr)
• 0.9 oz powdered almonds (25 gr)
• 2 tsp vanilla sugar
• 1 pinch of salt
• 1 egg
• 1.5 cups flour (200 gr)

Materials

• Rolling pin

Preparation

• In a bowl, combine the softened butter, icing sugar, vanilla sugar, salt, and powdered almonds to get a creamy and smooth mixture.
• Then, add the whole egg and mix well. The mixture should be slightly lumpy.
  
• Add the flour, and mix using your hands to form a smooth dough. Be cautious not to knead more than necessary; just ensure you have a homogeneous dough.
• Wrap the flattened dough in plastic wrap and refrigerate for 1 hour. (Do not form the dough into a ball, as it will take much longer to chill.)
  
• Quickly knead the dough to make it pliable again, then place it on a floured surface. Roll it out.
• Roll your pastry around the rolling pin, then unroll it over your greased pie pan. Press the dough firmly against the edges.
  
• Use your rolling pin to trim the excess dough neatly, then refrigerate the pie pan for 30 minutes.
• Remove the pan from the fridge and prick the bottom with a fork. If your pie needs to bake with the filling (like an apple pie), add the filling now. If you only need to bake the crust (like for a strawberry tart), bake for 20 minutes at 350°F (180°C).
  
• And there you have it, your shortcrust pastry is ready!

Observations

Icing sugar : It helps avoid the grainy effect of regular sugar in the dough, but you can replace it with granulated sugar if you prefer.
Resting times : They are very important to maintain the texture of the dough, as the main ingredient is butter, which reacts to temperature. If you overwork your dough, it may warm up and become sticky.
Powdered almonds : They help the crust hold its shape. You can substitute with powdered hazelnuts if you prefer.
The butter : It should be quality butter, with 80% fat content. Its temperature is important; it should be softened, even creamy. Remember to take it out of the fridge a few hours before preparing your dough, or cut it into small pieces and place it in a warm spot for a few minutes to soften.
Kneading : Be careful, this is not a dough that requires extensive kneading! Simply incorporate your ingredients to achieve a homogeneous dough, but do not work it more than necessary, or it may become crumbly or sandy.
Finishing the edges : If the edges of your tart are not neat after baking, feel free to use a grater to smooth and even them out.
Vanilla flavor : It is, of course, not essential.

Questions

Photos of members who cooked this recipe

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