Your basic sweet shortcrust pastry, perfect with some fruits (and custard, yum).
To a large mixing bowl, add your flour, then your butter.
Mix a little then rub it between your hands until it becomes sand-like.
Add your sugar and salt. Rub again, making sure to remove most lumps.
Add your egg (slightly beaten in a separate glass ideally) and your lemon zest. Mix until you get a homegeneous dough and spread on a work surface.
Lightly knead. Do not overwork your dough ! As soon as it gets homogeneous, roll into a round or square shape, then wrap in cling film and refrigerate at least 30 minutes (ideally a full hour).
Preheat your oven to 180°.
Roll out the dough on a floured surface using a rolling pin.
If making tartlets, use a small glass to cut out some dough circles.
Line the tart tin with the pastry, fitting snugly around the base, and trim the edges if needed.
Covered with parchment paper and dried beans or lentils.
Bake the pastry for approximately 15 to 20 min at 180°. Keep the paper parchment for the first 10 minutes, then remove it so that the base cooks too.
Keep a close eye on the pastry so that it doesn't overcook and stays golden-brown!
Leave to cool for 15 minutes. Remove from the tin. Leave to call again until it reaches room temp (ideally on a wire rack but not necessarily).
Et voilà !! Your pie crust is ready to be used !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.