PASTA BRISÉ (shortcrust pastry)

Pasta brisé (shortcrust pastry) is the basic dough in my kitchen (and in the Italian cuisine) for preparing both savory and sweet dishes. From apple pie to pastry appetizers, from pastries to quiche, from closed pies to ''pastry shells'' and so on...
Once you learn how to make it (and believe me, it's really easy!), you will forget the ready-to-bake pastries of the supermarket!

Ingredients

200 gr plain flour
100 gr butter, cubed
70 ml cold water

Preparation

1. Put the flour in a large bowl and add the butter

2. With your fingertips, work quickly the butter into the flour forming crumbs

3. Add gradually the water to gather together the mixture; knead gently into a ball.
Tip: work quickly the mixture in order to avoid overheating it.

4. Wrap the dough in clingfilm and let it rest for 30 minutes in the fridge.

5. Your pasta brisé is ready to be rolled out and filled with whatever your fantasy suggests you!