Cinnamon Sweet Shortcrust Pastry

This pie crust is perfect for your fruit pies. Cinnamon gives a twist to your dough, such as the very simple (and a basic French home cooking) apple tart.

You can prepare this pie crust using a food processor. Or just do it with your hands. The success secret is to bring the pastry together as quickly as you can.

If you don’t use a food processor, you have to try not to knead it too much otherwise the heat from your hands will melt the butter. Use your fingertips. Gently work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you get a fine, crumbly texture.

Don’t work the pastry too much or it will become elastic and chewy, not crumbly and short.

It’s actually easier to put all ingredients in your food processor (or a CookExpert) and quickly combine.

What will be your filling? I baked an apple tart: A little bit of apple and pear compote on the crust, then slices of apple and brown sugar sprinkled on top. Baked in the oven for 30 to 40 minutes.

Preparation time: 10 min
Baking time: 30 min, depends on your filling
Quantity: 1 pie

250 gr plain flour, plus extra for dusting
100 gr sugar
125 gr butter, cut into small cubes
2 table spoons grounded cinnamon
1 large egg

Combine all ingredients. Form a ball. Wrap in a plastic wrap and rest for 30 min.

With a food processor, combine all ingredients until butter cubes disappear and you get a crunchy texture. With the CookExpert, put all ingredients and run the pie program. Then with your hands form a ball of dough.
If not combine flour, sugar and cinnamon. Then add cubes f butter and work as explained at the beginning of this article. Then add the egg to the mixture and gently work it together till you have a ball of dough.
Wrap it in plastic wrap and put it into the fridge to rest for at least half an hour.
Bon appétit!