(Rich shortcrust pastry for salt preparations - Traditional recipe)

Time: preparation: 30 minutes ........ plus resting time for the dough ........ cooking: about 15 minutes 200 g (7 oz) white flour 100 g (3 1/2 oz) cold unsalted butter, cut ¯   into small pieces 1 egg Pinch of salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This pastry is used for salted pies or tarts, little cokies to be served with a cocktail and so on.... The amount of pastry here is for a 22,5-25 cm (9-10in) pie or tart tin.
Beat the egg and put it aside.
Sift the flour and salt over a working surface. Sprinkle the pieces of butter over the flour. With your fingers work the flour with the fat until the mixture forms coarse crumbs. At this point sprinkle about 4 tablespoons very cold water and the beaten egg. Knead very well and quickly until the mixture is moist enough to stick together when pinched between your thumb and index finger. Gather the dough into a rough ball and put on to a sheet of cling film. Press the dough into a flat disk shape about 1 inch thick. Wrap tightly and refrigerate at least 1 hour.
The secret for a good pastry is not to over-work or allow to become warm and to use cold fat and water.

If you want to combine this dish with other ones for a complete menu,
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