This recipe is adapted from Michel Roux’s book Pastry. It is the easiest shortcrust pastry to work with, and very versatile.
Ingredients
- 250 g plain flour
- 150 g butter, cut into small pieces and slightly softened
- 1 tsp fine salt
- pinch of caster sugar
- 1 egg
- 1 tbsp cold milk
Instructions
- Combine butter, flour, salt, and sugar in the bowl of a KitchenAid equipped with the paddle attachment.
- Start the machine on medium speed and continue mixing until the mixture resembles breadcrumbs.
- Add the egg and milk and mix only until the mixture comes together.
- Turn the pastry on a working surface and knead for a few times, so that the mixture comes together.