For shortcrust pastry, the basic method remains unchanged: rub butter into flour with minimal water to create a fine mixture, avoiding overworking.
Benjamina Ebuehi emphasizes that when making pastry, keeping the butter and water cold is crucial for achieving the right texture and preventing crumbly dough.
Manon Lagreve prefers using a food processor for making dough as it keeps the butter cool, ensuring a good shortcrust without overhandling.
Adriann Ramirez combines techniques from both puff and shortcrust pastry, suggesting a less traditional shaggy texture but still aiming for optimal results.
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