Shortcrust dougha tender base for savory pies
Fat coats the flour and limits gluten. Minimal handling and a cold rest prevent shrinkage and toughness.
Directions
- 01
Organize the ingredients
Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.
Texture cue: ingredients weighed, tools ready, and temperatures checked - 02
Rub in the butter
Rub butter into flour and salt quickly, leaving a few visible pieces. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 03
Bind
Add egg and press together; add water drop by drop only if dry flour remains. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Rest
Flatten, wrap and chill 30 to 60 minutes. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Line and bake
Roll between sheets, line without stretching, chill 15 minutes and blind bake for wet fillings. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique
The exact point
A squeezed portion holds together but breaks cleanly without stretch. Baked, it cuts neatly and melts in the mouth.
Important information
Do not knead
Kneading develops gluten and toughens the crust.
Do not stretch
Stretched dough shrinks in the oven.
Filling
Use cold filling so the fat stays firm.
Technical references
Sources consulted for the technical and safety principles in this guide.