Shortcrust pastry for the Pissaladière or anything else, really.
Makes @ 250g / 8 oz
Preparation time: 10 – 15 min
You need: a baking roller and a bowl
- 2 cups ( or glasses) of flower
- 1 pinch of salt
- @ 180g cold butter
- A little cold milk
- Mix the ingredients in a bowl.
- Crumble the butter between the tips of your fingers, so that the butter is broken in small crumbs.
- Add the milk.
- Blend quickly with your hand, turning the dough into a mass.
- Shape the dough into a ball. It should be pliable but neither sticky nor damp.
- Place the dough onto a pastry board (or any surface you’re using as a pastry board.Our mothers use… the kitchen table 🙂
- Knead it gently, to make sure that all the ingredients are mixed well.
- Turn it again into a ball, sprinkle some flour on it and wrap it in parchment, or any grease-proof paper.
- Put it in the fridge for just a little while – you want it chilled, not cold.
- Then, with your baking roller, roll it out to the shape you want.
Notes on Shortcrust Pastry
- Even you make mistakes, you’ll still end up with a shortcrust, so, no worries. 🙂