Classic shortcrust pastry for pie

Ingredients:

• 2 and 1/4 tbsp. flour for baking (confectionery flour)
• 2 tablespoons of sugar
• 3/4 tsp salt
• 1 cup (230 g) cold butter, cut into pieces
• 6 tablespoons of cold water
• 1 tbsp lemon juice or white vinegar

Preparation:

1. In a bowl, combine the flour, sugar, and salt with a mixer fitted with the paddle attachment. Beat in the butter on low speed or mix it in by hand, cutting it into the flour with a knife until the mixture turns pale yellow (this means the butter is properly incorporated).
2. Mix the water and lemon juice and pour the mixture into the dough, stirring until it comes together. Form it into 2 disks, wrap in plastic wrap, and refrigerate for at least 2 hours before rolling. Alternatively, you can freeze the dough for up to 3 months and defrost it in the refrigerator before rolling.