Very good cream shortcrust pastry for tarts and pies

Ingredients

• 500 gWheat flour
• 250 gButter
• 1 pcsEgg
• 125 mlCream
• 25 gSugar
• 0.3 gSalt

Instructions

1. 1

   Make the dough

   • Rub the flour and cold diced butter together with your fingertips or a pastry blender until coarse crumbs form.
   • Make a well in the center. Add the egg, sour cream, sugar (for sweet tarts) and salt into the well.
   • Use a knife or spatula to gently work the liquid into the flour until a workable dough forms. Do not overwork.
   • Form the dough into a flat disc, wrap in cling film and chill for several hours or overnight. If you must roll immediately, use only half the cream.
   • Note: omit sugar when making savory pies.