About this recipe:This is the classic Italian-style sweet shortcrust pastry that we use for dessert pies and tarts. We often add vanilla extract, lemon zest or cocoa powder to vary the flavour. Try to use 00 grade flour which is extra fine and perfect for pastry (as well as for making pasta!). It's available in most of the larger supermarkets these days.
250g 00 grade flour or plain flour
120g cold butter, cubed
100g granulated sugar
2 egg yolks
1 pinch salt
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Place flour and cold cubes of butter in the bowl of a food processor; pulse a few times, or until the flour turns yellow, meaning it has blended with the butter.
Transfer onto a clean working surface or into a large bowl; mix in sugar. Make a well in the centre and pour in 2 egg yolks and a pinch of salt. Mix to combine and knead vigorously with your hands for a minute or so, just until you form a soft dough. Wrap pastry in cling film and refrigerate for 1 hour.
Use in recipes calling for sweet shortcrust pastry.
Refrigerate the dough
The most important thing when making this dough is to keep it cold, otherwise it will shrink during baking. Use ice-cold butter and mix ingredients quickly, restraining from the temptation of adding more flour when you are rolling it out or it will become stiff. If after rolling out it becomes too soft, just put in the freezer for 5 minutes and then bake. You can also line the tin with the pastry as soon as you make it, then chill it for 1 hour before baking.