Keep your butter and water icy cold. Cold butter gives you those glorious flaky layers when baked.
Don't be a dough over-mixer! Handle it gently, just enough to bring it together. Skip the kneading, embrace the crumbly goodness.
Add your cold water (or other liquid) in small doses, stirring until the dough just comes together. More water isn't always better, it depends on humidity and flour type.
Give your dough some fridge time! This relaxes the gluten and solidifies the butter, making it easier to roll out later.
Play with flavors! A pinch of salt, a hint of sugar, or even a splash of vanilla can enhance your shortcrust depending on your recipe.
Baking is all about timing. Follow the recipe, give your dough its rest and chill times!
Reach for good-quality all-purpose flour, or try a mix with cake flour for extra tenderness.
Dice that cold butter, then crumble it into the flour using a pastry cutter, fork, or even your fingers. Aim for pea-sized bits for even distribution and maximum flakiness.
Brush your crust with an egg wash (beaten egg with a splash of water/milk) before baking. It adds a subtle flavor too.
Tailor the sweetness and saltiness to your dish. Sweet pies like apples need less sugar, while savoury quiches crave a bit more salt.