Shortcrust pastry or shortcrust pastry

Before you start make sure you have all the ingredients. Also the butter should be at room temperature, so leave it out for a while before starting.

Mix the flour with the salt. Now pour the butter over the yeast and disintegrate it with your fingertips until it is all mixed with the flour until you get a texture like flour. When there are no more lumps of butter, add the two beaten eggs and mix everything until well blended. You can start mixing with a fork or spatula, but you will see that you will soon have to resort to knead manually, do not worry, it is a quick kneading and the dough does not stick to your hands or to the work surface.

Once well kneaded, place it in a bowl and cover it with plastic wrap. Put it in the fridge for at least 30 minutes. Once this time has elapsed, you can stretch your dough to the desired thickness and bake at 180° with heat up and down until golden brown, approximately 15 minutes.

TIP: In my case I made a quiche, it is advisable not to cut flush with the edge of the mold, leave 1-2 cm of overhanging margin because when baking the dough shrinks. To bake also, with a fork I pricked the entire base, put a baking paper on top and put weight (dried vegetables) so that it does not start and keep the shape, as if it were a puff pastry.