Shortcrust Pastry for Pies

Shortcrust Pastry for Pies – recipe with photo, dough
rating: 4
wotes: 1

Cooking time: 30 minutes

Difficulty: Medium recipe

Recipe yield: 1 pcs

Shortcrust Pastry for Pies - dough recipe, very quick, it can be prepared in advance, a day in advance, it will normally wait for you. The most important thing is not to hesitate, that is, this dough does not need to be kneaded and kneaded for a long time, by and large, after adding an egg, slightly mash, put it in a lump and that's it, the dough is ready. Long kneading will provoke the butter to melt and then the dough will begin to stick to the hands and surface, and if you constantly add flour, the result will not be a soft crunchy crust, but a wooden, heavy sole.

Shortcrust Pastry for Pies Ingredients

Shortcrust Pastry for Pies Recipe

Grind butter with flour into crumbs

For shortcrust pastry dough, put cold butter in the sifted flour and grind. It is desirable that the butter is not at room temperature, otherwise the dough will float. Beforehand, cut the butter into cubes, grind the butter with flour with your hands, until fine crumbs are formed. Try to do this as quickly as possible so that the oil does not start to melt.

Add an egg to the shortcrust pastry

Next, add an egg to the butter and flour and knead the dough. Depending on the flour and moisture content, the dough may be too crumbly and will not bond. In this case, add one tablespoon of cold water. Knead the dough as quickly as possible, then roll it out to the size of the mold, put it in the prepared mold and gently press down, as if sticking the dough to the mold. Make a few pricks in dough with a fork, wrap with foil and refrigerate for 30 minutes. The shortcrust pastry is ready.

Recipes from the dough