1 1/2 cups all-purpose flour (180 g)
1 tablespoon salt
1/2 cup unsalted butter, chilled (100 g)
1 egg
3 tablespoons ice-cold water
1 1/2 cups all-purpose flour (180 g)
1 tablespoon salt
1/2 cup unsalted butter, chilled (100 g)
1 egg
3 tablespoons ice-cold water
1 In a flat surface, place the flour, salt, and butter
Use a large knife to cut the butter into small pieces
Mix until you get a coarse crumbly texture
Make a depression in the center and add the egg and water
Mix quickly with a fork
Sift lightly to obtain a ball of dough
Wrap it in plastic film and refrigerate for about 30 minutes
Preheat the oven to 180°C (medium)
Roll out the dough over the bottom of a removable pan, 25 cm in diameter
Use a knife to trim the edges and place the dough in the pan
Form small rolls with the remaining dough
Press them gently against the sides of the pan to cover it
Trim the edges
Poke the dough with a fork in several places
Cover the dough with aluminum foil
Bake in the preheated oven until firm (about 15 minutes)
Remove the aluminum foil and bake until lightly browned (about 5 minutes)
Remove from the oven and reserve
Keep the oven at 180°C.
