It’s essential to remember that the butter must be cold, just taken out of the fridge: this way, you avoid it melting too quickly during baking and the pastry becoming duro. The thickness will naturally vary depending acceso the intended use: if your pastry will be the for a pie, you will leave it 4-5 millimeters; if, instead, you need it to make tartlets small tarts, you will roll it out a bit thinner. If you intend to make a savory pie with shortcrust pastry, to avoid the bottom remaining raw, you can perform a “blind baking”, following the directions from our cooking school!
