- 7 oz all-purpose flour
- 4 ½ oz butter, cold
- ¼ cup water
- 1 pinch salt
Pour out the flour onto a flat work surface. Form a well and, in the center, place the butter, broken into small pieces, and a pinch of salt.
Gently mix everything together using your fingertips.
Add the water and knead the dough until smooth and uniform. Shape the dough into a loaf.
Cover in plastic wrap and let dough rest for at least an hour in the fridge before use.
Shortcrust pastry can be kept in the fridge for two or three days. This type of pastry dough is commonly used to make savory tarts, quiche, little pastry boats and finger foods.