Instructions for shortcrust pastry: Knead all the ingredients in a planetary mixer equipped with a paddle until you obtain a well blended dough. Place in the refrigerator for an hour at least, then roll out with a sheeter. Line the moulds with the shortcrust dough and fill with FILLING or WILD BERRY JAM and decorate with a lattice top. Bake at 190°C/200°C for about 20 minutes.
