Perfect Shortcrust Pastry: Secrets to Perfection

First, gather all the necessary ingredients for your shortcrust pastry. Chill the butter until firm, then cut it into small cubes. Transfer the butter to a large bowl, where the flour, mixed with salt and sugar, has already been sifted.

Using a knife, fork, or pastry blender, quickly and thoroughly cut the butter into the flour mixture. Your goal is to achieve a fine, sandy crumb. Work quickly to prevent the butter from melting due to the heat of your hands.

Now, one by one, beat the cold eggs into the butter-flour mixture, then add one yolk. Quickly mix everything with a fork until the dough is uniform and starts to form a ball.

Quickly knead the shortcrust pastry by hand until it's smooth and all the pieces are incorporated. Remember, the faster you work, the better: if the butter heats up, the baked goods from this dough might turn out tough.

Form the dough into a ball, transfer it to a clean, cold bowl, cover with plastic wrap, and refrigerate for 30–60 minutes. This step will allow the dough to achieve an ideal consistency, which will significantly facilitate its subsequent rolling.

When you're ready to roll out the dough, remember that speed and a cold rolling pin are key to success. For maximum convenience, roll out the shortcrust pastry directly on plastic wrap or parchment paper; this will make it much easier to transfer to the mold without damaging it.