Perfect Shortcrust Pastry Recipe for Beginners

Start by gathering all your ingredients. It's essential to use **cold butter** for this recipe, as it helps to create a nice, flaky texture in the pastry. If possible, keep your **butter** in the fridge until you're ready to use it. Measure out **50 grams of powdered sugar**, **100 grams of butter**, **150 grams of flour**, and prepare your **egg yolk** and salt.

In a large mixing bowl, combine the **all-purpose flour** and the **powdered sugar**. Whisk them together to ensure they're evenly distributed. This step is important for achieving a consistent sweetness throughout the pastry.

Next, take your cold butter and cut it into small cubes. Add it to the flour mixture. Using your fingers, quickly **rub the butter into the dry ingredients** until the mixture resembles coarse crumbs. Remember to work **quickly** so that the butter doesn't melt, which would lead to a tough pastry.

Make a well in the center of the crumbly mixture and add the **egg yolk**. Sprinkle a pinch of salt over the top. Gently mix the egg into the butter-flour mixture, combining until a dough starts forming. If the mixture is too dry, add a few drops of cold water to help it come together.

Once the dough has formed, turn it out onto a lightly floured surface. Gently shape it into a flat disc—this helps it chill evenly in the refrigerator. Wrap your pastry dough in **plastic wrap** and refrigerate for at least **one hour**. This step is crucial for flavor development and making the dough easier to roll out later.

After chilling, remove the dough from the fridge. On a lightly floured surface, roll out the dough to a thickness of about **4 to 8 mm**. Use gently even pressure to maintain the pastry's flakiness. Be careful not to over-handle the dough as it may become tough.

Once rolled out, transfer the pastry into your **prepared tart pan** or pie dish. You don’t need to grease the dish as the high butter content will prevent sticking. Trim any excess pastry hanging over the edges.

After placing the pastry in the pan, it’s often recommended to chill it again for about **30 minutes** before baking. This will help it to hold its shape during baking. Preheat your oven and follow your specific pie or tart recipe instructions for baking times and temperatures.