Buttery, Melt-in-Your-Mouth Short Crust Pastry

Step 1: Sift the Flour

Sift 500 grams of all-purpose flour into a large mixing bowl to remove any lumps and aerate it.

Step 2: Add and Cut Butter

Cut 275 grams of cold butter into small pieces and add them to the sifted flour in the bowl.

Step 3: Rub Butter into Flour

Using your hands, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Ensure the butter is well incorporated and the mixture is crumbly.

Step 4: Add Salt and Egg

Add 1/2 teaspoon of salt to the mixture. Crack one egg into the bowl and continue mixing with your hands.

Step 5: Add Milk and Form Dough

Gradually add approximately 60 ml of milk to the mixture, mixing until the dough comes together and forms a cohesive ball. The dough should be soft but not sticky.

Step 6: Knead the Dough

Transfer the dough to a clean, lightly floured counter surface. Knead the dough gently for a few minutes until it becomes smooth and uniform.

Step 7: Wrap and Chill

Shape the dough into a rectangular block. Wrap it tightly in cling film and place it in an airtight container. Refrigerate the dough for at least 30 minutes to allow it to rest and firm up before use.

• Ensure butter is cold and cut into small pieces for best results.

• Do not overwork the dough; mix just until combined to keep it tender.

• Allow the dough to rest in the refrigerator for at least 30 minutes to firm up and relax the gluten.

• For a sweeter crust, add an extra tablespoon of sugar.

• For a savory crust, omit sugar and add herbs like thyme or rosemary.