Easy and quick pie crust recipe

In a large bowl, add the flour, sugar and fine salt, then the butter and the egg.

Start kneading until you get grainy sand.

Add the water a little at a time and knead until the dough is mouldable.

Place on the counter and knead for 2 minutes until you obtain a homogeneous dough, wrap in plastic wrap and store in the refrigerator for 30 minutes.

You can keep it in the fridge for 1 week, if you don't plan to use it for a long time you can freeze it for up to 2 months.

Once the dough has been well stretched and placed in its mould, and after the necessary rest, it can be filled and baked before filling it. It's advisable to bake the shortcrust pastry in advance whenever the filling is quite liquid. Always prick it well with a fork all over its surface before baking.