This buttery shortcrust pastry is perfect for pies, tarts, and quiches, offering a flaky and tender base for your favorite fillings.
Combine the flour and salt in a mixing bowl.
Mixing the dry ingredients first ensures even distribution of the salt.
Add the cold butter to the bowl and use your fingertips or a food processor to blend until the mixture resembles coarse crumbs.
Keep the butter cold to achieve a flaky texture in the pastry.
Gradually add the ice-cold water, mixing until the dough just comes together.
Avoid overmixing to prevent the dough from becoming tough.
Shape the dough into a disc, wrap it in cling wrap, and refrigerate for at least 30 minutes before using.
Chilling the dough helps relax the gluten and makes it easier to roll out.
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