Shortcrust pastry base for pies

Ingredients:

• 2 and 1/4 tbsp. cake flour
• 2 tablespoons of sugar
• 3/4 tsp salt
• 1 cup cold butter
• 6 tablespoons of cold water
• 1 tbsp lemon juice or white vinegar

Preparation:

1. In a bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt. Cut in the butter by hand or beat it on low speed until the mixture turns pale yellow (a sign that the butter has been properly incorporated).
2. Mix the water and lemon juice and pour the mixture into the dough. Knead it. Form the dough into 2 disks, wrap in plastic wrap, and refrigerate for at least 2 hours before rolling. You can also freeze the dough for up to 3 months and thaw it in the refrigerator before rolling.