Unsweetened Shortcrust Pastry

Source
The Cook's Book Patissiere by Loretti Sartori

Yield
550 g

Ingredients

250 g plain flour
10 g sugar (optional)
6 g salt (1 teaspoon)
180 g unsalted butter, chilled and diced
30 ml milk
50 g egg (1 x 55 g egg)
20 g yolk (1 x 55 g egg)

Method
1. Blend the flour, sugar, salt and butter together until crumbs form, using the paddle attachment.
2. Mix the liquid ingredients together and pour into the crumbed base. Mix only until combined.
3. Wrap in plastic film and chill prior to use.

Alternatively, to make by hand
1. Using the coarse face, grate the chilled butter into the flour and then rub together to form crumbs. Make a well and add the remaining ingredients.
2. Combine the ingredients without overworking the dough, pressing or lightly kneading until the dough has formed. At this stage the dough can be rolled out, if manageable, or chilled prior to use.