PIE CRUST (SHORTCRUST PASTRY)

Base of pies and tarts. 

Believe me it's really easy to do and quite fast. You won't buy pie crust anymore.

Ingredients :
- 250 gr flour

- 125 butter (or margarine)

- 1 level tsp salt

- 50~70 ml water

- 25 gr sugar (optional, only for sweetened tarts)

In a large bowl, blend together flour, salt and sugar if you make a sweetened tart, then add the butter cut into pieces. Mix with the fingers (or in a food processor) until it looks like sand. 

Add the water and give it a quick knead until homogeneous (do not over knead). The water allows to combine all the elements and makes this dough stronger than the shortbread dough (which is quite crumbly and fragile). Shape into a ball, wrap in plastic film and refrigerate for at least 1/2 hour before use. Of course It's possible to do it a couple of days before use.

When you are about to use it, remove it from the fridge, unwrap it, and give it a last quick knead (about 2 or 3 movements), so it won't rip when you'll roll it out.  

Flour a worktop, roll out the dough quite quickly 3~5 mm thick with the help of a rolling pin, and then arrange it into the pie pan.

Do not work too much the dough otherwise it'll develop the gluten and make the dough elastic and hard to roll. If you feel that, it's better to let the dough rest for 5~10 minutes and then start again.