Makes one 9-inch shell / 8 portions

250 g all-purpose flour
125 g cold unsalted butter, diced
¼ tsp fine salt
2 tbsp ice-cold water (30 ml)

Add up to 2 tbsp more water only if needed.

Mixing bowl + pastry cutter
Rolling pin
9-inch fluted tart pan
with a removable bottom
Parchment + ceramic pie
weights or dry beans
Baking tray

Mix flour and salt in a bowl. Briefly cut or rub in the cold butter until coarse crumbs form, with a few small butter pieces.

If butter softens, refrigerate the bowl before continuing.

Visit the recipe for all instructions.