It’s important to keep in mind that the butter needs to be cold, simply secured of the refrigerator: by doing this, you prevent it melting too rapidly throughout baking and the pastry ending up being hard. The density will naturally differ depending upon the planned usage: if your pastry will be the base for a pie, you will leave it 4-5 millimeters; if, rather, you require it to make tartlets or little tarts, you will roll it out a bit thinner. If you plan to make a tasty pie with shortcrust pastry, to prevent the bottom staying raw, you can carry out a “blind baking”, following the instructions from our cooking school!
