Pate brisée - Short crust pastry

 This is the pastry my mum makes for any type of tart, pie or quiche. Works everytime. 

Ingredients

250g flour

125 butter, chopped. 

If making it sweet: 2 or 3 tbsp sugar

If making it savoury: no sugar.

Pinch of salt

The idea is to use half the quantity of butter than flour, so if you need less dough, you can use 150g flour and 75g butter. 

Method

Rub the butter in the flour until you get a texture like breadcrumbs. Add the sugar if using. Add some cold water, a little by little, while combining everything together with your hands.

Done. You can use it straight away, there's no need to let it rest.