Basic unsweetened shortcrust

I use this recipe all the time for quiches and savory tartes (like this Classic French tomato tarte with mustard ). Sometimes also for sweet ones. It is based on a classic shortcrust pastry, with the sugar omitted.

Basic unsweetened shortcrust recipe
Makes enough for 2 quiches

210g white wheat (or spelt) flour
40g wholemeal rye (or buckwheat) flour
Large pinch of sea salt
125g cold unsalted butter
One egg

Small glass of cold water (I usually drop an ice cube into the water and leave it for a few minutes)

Mix the flours and salt together in a bowl. Add the butter, cut into cubes. With your hands, squish the butter into the flour until the mixture feels like coarse bread crumbs, with some larger pieces of butter remaining.

In a glass or small bowl, beat the egg and a tablespoon of water with a fork.

Add the egg to the flours, and mix well to obtain and homogenous dough (with some visible streaks of butter remaining). Let the dough rest in the fridge, wrapped in parchment paper or cling film, for at least an hour and up to a day.

When ready use, generously butter a pie dish, and dust it with a sprinkling of flour. Roll out the dough on a lightly floured surface, lifting it occasionally as you do it so it doesn’t stick to the surface. Roll it out into a circle as thinly as you like it and so that it won’t break.

To transfer the dough to the dish, loosely fold the dough in half once, and again, so it is now a multi-layered ‘quarter.’ Pick this up, place the point of the quarter at the center of the pie dish and unfold the crust, and press the sides carefully so that they hug the dish. Poke the dough all over with a fork.

At this stage, if the filling and/or the oven aren’t yet ready, place it into the refrigerator until ready to use.

(Any unused pastry keeps for 2 days in the fridge, or can be frozen)

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