How to make shortcrust pastry: 3 basic recipes

3 years ago, my candy store was just starting to work and the equipment was not enough. I did not make complicated desserts at that time, since there was not enough money to buy expensive and rare ingredients.

In those days, I prepared desserts that met the following requirements:

simple ingredients that are in any store

you can cook a large portion of the dough and freeze

so that the dough is universal and suitable for different desserts

This chopped shortcrust pastry recipe fits these requirements best. At first I cooked it with my hands. When I saved some money, I bought a food processor and adapted the recipe for it. Cooking has become much easier and faster, and most importantly, the result has always been the same.

In this article I will tell you both ways of making shortcrust pastry as detailed as possible. You can easily make such a dough yourself. I always cook 3-4 servings of this test, and then store it in the freezer.

1. Chopped shortcrust pastry

This is an intermediate option between shortbread and puff pastry. It is friable, but durable, therefore suitable as a basis for large pies and quiches.

In the recipe, the word “cold” can be added to each ingredient and subject, and this should not be neglected. Water should be icy, oil should be as hard as stone. It’s nice to hold bowls, knives and even a board on which you will work with the dough in the freezer. It is better to move the cutting table away from the battery or open a window.

The secret of shortcrust pastry in oil. It is thanks to him that the baking is friable.

All these chores so that the oil does not melt. Because otherwise it will turn out a completely different product.

How to make shortcrust pastry?

The composition of the shortcrust pastry may differ significantly or slightly from the classics, but always requires certain proportions.

  1. The basis of shortcrust pastry is butter, margarine or vegetable oil in the case of creating a lean base.
  2. Often, the composition is supplemented with eggs or yolks to obtain a more delicate and crumbly baking structure.
  3. Of the liquid components, milk or kefir, sour cream or mayonnaise, and in some cases water, can be added.
  4. The technology for making shortcrust pastry does not require prolonged kneading. The baby is simply collected in a lump and placed for a while in the refrigerator.
  5. This dough is rarely prepared with the addition of yeast, and often involves the participation of slaked soda or baking powder.

Quick way with a food processor (blender)

I send all the ingredients except water to the combine and punch to the state of “sand crumbs”.

I add water without turning off the combine. Literally after 40-60 seconds, the dough will begin to gather in a single lump. As soon as this happened, the dough is ready.

I thunder the dough into a layer 2 cm thick, pack it in a plastic wrap and put it in the freezer for 30 minutes.

The easiest and most delicious shortcake recipe

Let's start with the simplest recipe. Such a shortbread dough can easily be prepared even by a hostess who does not have experience in pastry craftsmanship. You just need to carefully follow all the recommendations. And here are photos that you can verify your actions. It is necessary to strictly observe the specified number of products using scales.

  • 100 g butter,
  • 65 sugar
  • 1 yolk
  • 165 gr flour,
  • a third of a teaspoon of baking powder,
  • a pinch of salt.

How to cook:

  1. Pour baking powder into the flour, mix and sift together.
  2. Add salt, mix.

Beat the oil previously extracted from the refrigerator.

We begin to introduce sugar in small portions, whisk.

Enter the yolk, continue whisking.

Gradually pour flour, beat very quickly with a mixer until buttery crumbs.

Mix with your hands until a homogeneous, elastic dough is obtained.

Wrap in a film, send about half an hour to the refrigerator.

Classic way

Ingredients

  • 200 g butter,
  • 300 g flour
  • a pinch of salt,
  • 50-100 ml of water.

Cooking

Chop the cold butter into small cubes and put in the freezer for 15 minutes. At this time, sift the flour with salt, pour it on a table or board. Put the cubes of butter on top, generously sprinkle them with flour and a knife, or chop the dough with two.

It is important to touch the oil with your hands as little as possible: body heat will quickly melt it, the consistency will not be what you need.

When the butter and the dough are combined and turn into small grains, add water little by little, kneading the mass in a plastic ball. Put it in the freezer for 15 minutes. Then roll out the dough, put a filling, such as this, and put in the oven.

Shortcrust pastry - a classic recipe

Shortcrust pastry is a recipe that requires a minimum of time and effort to perform, especially if you knead in a food processor or stationary mixer. A portion of sugar can be reduced or completely excluded from the composition along with vanilla, if the base is intended for unsweetened pastries or snack tartlets.

  • egg - 1 pc.,
  • flour - 420 g
  • butter - 300 g,
  • granulated sugar - 140 g,
  • vanilla sugar - 2 tsp
  • salt - 0.5 tsp.

  1. Soft butter is whipped with regular and vanilla sugar.
  2. Add the egg with salt, beat again.
  3. Pour the sifted flour in portions, stir.
  4. Collect shortbread dough with your hands in a lump, place it for 30 minutes in the refrigerator, wrapping the base with a film.

How to cook shortbread dough with your hands, without a combine (blender)

Mix all the dry ingredients in a large bowl. I grate the butter and mix it with my hands with the dry mixture. It should be sand crumbs.

Add water and combine the dough into a lump. Next, I batter the dough into a layer 2 cm thick, pack it in a plastic wrap and put it in the freezer for 30 minutes.

Dough for cookies and cakes (classic recipe)

Knowing the secrets of that test, you can treat your loved ones with delicious friable cookies or cakes at any time. Shortbread dough can be stored in the refrigerator for several days, and its quality does not suffer from this, but gets even better.

Required:

  • 2 cups of flour,
  • 200 g butter,
  • half a glass of sugar
  • 1 egg
  • 1 yolk
  • a pinch of salt.

How to cook:

  1. Pour salt and sugar into a bowl with butter, beat at low speed.
  2. Add the egg and yolk, continue to beat until a lush, homogeneous mass is obtained.
  3. Pour the flour gradually, knead the dough.
  4. We spread it on the table and continue to knead with our hands.
  5. The dough is ready and you can immediately use it for baking.

Attention: If you do not have a mixer, all operations are easy to perform manually. It should be remembered that everything is done quickly, and hands should be cold.

Lazy way

Technological progress does not stand still, why not use it in cooking. You will need the same ingredients and a food processor with blade knives. It is not necessary to cut the oil into small cubes: the device itself will cope. Throw butter, flour into a bowl and beat. The main thing is not to overdo it, in the end all the same grains should be obtained.

Add ice water gradually until the dough begins to collect in a bowl. Further instructions are the same as in the classic recipe.

Shortcrust pastry can be stored in the freezer for several weeks.

How to shift to form

Before baking the pie, roll out the dough into a layer with a thickness of about 0.7-1 cm and shift it into a mold. It is best to roll out on a silicone mat sprinkled with flour.

I wrap the dough on a rolling pin and shift it onto the mold. If you roll out the dough on a silicone mat, you can simply transfer it and then remove the mat. I cut off the excess dough with a knife and put it in the freezer until the next time.

Shortcrust pastry recipe

The budget option for a delicious cake is a simple shortcrust pastry mixed in margarine. If the filling is unsweetened, the portion of added sugar is reduced by two to three times. Instead of baking powder, you can add baking soda, after extinguishing it with apple cider vinegar or lemon juice.

  • egg - 2 pcs.,
  • flour - 3 cups,
  • margarine - 200 g
  • granulated sugar - 1 cup,
  • baking powder - 1 teaspoon,
  • salt - 1 pinch.

  1. Melt margarine, mix with sugar until it dissolves, allow to cool completely.
  2. Break the eggs into the mixture, beat with a mixer or whisk, adding a pinch of salt.
  3. Pour the sifted flour, stir the mass.
  4. Collect shortcrust pastry on margarine in a lump, wrap it with plastic wrap and put it in the refrigerator for an hour.

A simple shortcrust pastry recipe for a chicken or meat pie

This sugarless shortcrust pastry recipe is intended for cooking a chicken coop, various pies and pies with meat and with any filling. Having tried only once a bake from this test, you will forever remain his fan. It is being prepared very quickly, and what could be more important for an eternally busy housewife.

Required:

  • 2 yolks
  • 200 g margarine or butter,
  • 200 gr sour cream,
  • 3 cups flour
  • a pinch of salt,
  • a pinch of sugar
  • 1 teaspoon of baking powder.

How to cook:

    Grind the yolks with margarine, sugar, salt.

Pour sour cream into the grated mass, whisk until smooth.

Pour the baking powder, gradually introduce the flour, knead the dough.

It will be more convenient to work with the test if it lies for half an hour in the refrigerator.

Additives

You can depart from the basic recipe. Here are some ideas:

  1. Put 50–100 g of sugar in the cake dough.
  2. Replace 30 g of flour with a similar amount of cocoa - you get chocolate dough.
  3. Add up to half a glass of finely chopped nuts.
  4. Flavor the mixture with citrus zest or vanilla.

Similar Recipe Collections

Shortbread dough for cookies - a classic recipe

It will be possible to make shortbread dough for cookies quickly and tasty, based on the recommendations of the recipe below. As a cream base, both margarine and butter are suitable. With the latter, baking will be more tender and just melting in your mouth, and with margarine softer. It is allowed to add other flavorings and spicy additives instead of vanilla.

  • eggs - 2 pcs.,
  • flour - 3 cups,
  • butter or margarine - 250 g,
  • powdered sugar - 1 cup,
  • vanilla sugar - 2 tsp
  • salt - 1 pinch,
  • canceled soda - 1 teaspoon.

  1. Soft butter or margarine is mixed with flour, icing sugar and vanilla until crumbs are obtained.
  2. Beat eggs a little with a pinch of salt, add together with quenched soda to a grated butter base with flour.
  3. Stir the resulting substance, collect in a homogeneous lump.
  4. Leave a delicious shortcrust pastry in the refrigerator in a plastic wrap for 1 hour, after which it is used to make cookies.

How to bake

So that the dough does not rise, I first prick it with a fork. I am lining with foil or parchment on top and pouring beans, rice or chickpeas on top so that the dough does not swell.

I bake first 15 minutes at a temperature of 220 ° C. Then I take off the load and bake for about 15 minutes at a temperature of 190 ° C until golden brown.

Now you know how to cook the dough with your hands and with the help of a combine and how to bake it. What next?

Shortcrust pastry on sour cream for bagels

This is a shortcake shortcake recipe. I wanted something tasty for tea, for example, bagels, you can prepare the dough in a few minutes. This recipe can help you out half an hour before guests arrive. And they will certainly appreciate the taste of delicate bagels. Follow the step-by-step recommendations presented in the video and the result will exceed all your expectations.

Required:

  • 200 g butter,
  • 200 gr sour cream,
  • 1 egg
  • 3-4 cups flour.

How to cook:

  1. Mix soft butter with sour cream, egg.
  2. Pour flour in portions, knead the dough with your hands.
  3. Perhaps all the flour will not be required to make the dough soft, not sticky.
  4. Ready dough can be used immediately for making bagels.

It is interesting

Neutral to the taste of the mass can be the basis for a sweet dessert cake, or snack, with salty toppings.

If you prefer a sweet variation, then you will certainly appreciate pear, lemon, plum, apple, cherry, lime tart, as well as with meringue, with custard and caramel cream, sour cream, cottage cheese, chocolate. The list of fruits and berries used can be continued.

The filling for the snack version of the pie can be prepared using shrimp, spinach, onions, beets and other vegetables.

Spices and spices, for example, thyme, are certainly added.

The item can be quite large, similar to flat pizza, or it can be miniature, baked in cookie cutter tins. Such sand baskets are called tartlets.

In the old days, a similar treat was baked and called it “tartinka,” and they put it in the oven immediately after setting fire to the wood. The cake was especially aromatic, with light notes of wood smoke. Currently, the baking of this delicious goodies is carried out in the oven, Russian oven, barbecue.

According to the classic recipe, the filling for such a culinary product was laid out at the bottom of the mold, covered with dough on top. After baking, the cake was turned over, then cut into portions.

But there is another way of forming baking - with the dough they line the bottom of the mold, and put fruits and berries on top of it, then pour it with cream, melted chocolate and bake. We suggest cooking in the second way.

2. Tender shortcrust pastry

According to this recipe, a more plastic dough will be obtained, which is convenient to roll out. Baking from it crumbles less. By the way, in culinary disputes, some confectioners refuse to call chopped dough sandy. They believe that only with the help of such a recipe can you get a classic base for tarts and baskets.

The oil should not be cold, but chilled. It is impossible to explain how one state differs from another. Just take the product out of the freezer one hour before cooking.

Ingredients

  • 100 g of oil
  • 100 g of sugar (better - icing sugar),
  • 250 g flour
  • 1 egg (or 2 yolks).

Cooking

It is better to mix the components with a culinary spatula or spoon, and connect your hands only at the last stage, when you need to collect the dough into a ball. Pound butter with sugar, add flour, then egg.

If you have a food processor, delegate all these responsibilities to him.

You can cool the dough, and then chop it. You can first give it the desired shape, and then send it to the freezer. It is important that it should get into the oven cold.

Shortcrust pastry for a pie with meat and potatoes

The following recipe can be considered universal for so many dishes. This is a simple recipe that anyone, even a novice cook, can do.

  • Flour - 300g.
  • Butter - 200g.
  • Sugar - 100g.
  • Chicken Egg - 2pcs.
  • Salt - a small pinch

  • Minced meat - 500g.
  • Potato - 500g.
  • Onions - 1 pc.

Before cooking, cool all the products, and then proceed to cooking. In a bowl, send pieces of butter and sugar. Mix with a mixer for about 30 seconds.

In savory pies, butter can be replaced with butter margarine with almost no loss of taste, but with great budget savings.

Add chicken eggs and mix until smooth. Mixer speed is slow. There is no need to achieve an absolutely homogeneous structure.

The next step is to add the sifted flour to the bowl and also mix with the mixer. Then we remove the mixer and knead the dough with our hands, collecting unmixed leftover flour. Then we put it in a bag and put it in the refrigerator for 40-60 minutes.

The dough should turn out to be dry and elastic.

After the time has passed, we divide the dough into parts in the proportions of 2/3 and 1/3. We roll it into layers about 5 mm thick. We put a large layer on a baking sheet, spread the filling on it and close it with a small layer of dough. The edges are connected to each other.

We send the baking sheet into the oven preheated to 180 degrees and bake for about 1 hour. We check readiness for a dark golden crust on the surface of the pie.

Shortcrust pastry without eggs - recipe

Shortcrust pastry without eggs is not inferior in properties to the base, mixed with the use of the latter, it turns out more crumbly and tender. It makes tasty sweet or snack cakes, cookies, tartlets or tartlets. White sugar is suitable instead of brown sugar, and its quantity is variable.

  • flour - 250 g
  • butter - 150 g,
  • brown sugar - 100 g,
  • milk - 50-80 ml,
  • salt - 1 pinch.

  1. Sifted flour is mixed with sugar and a pinch of salt.
  2. Soft butter is added and the ingredients are ground until crumbs are obtained.
  3. A little milk is added, moistening the base.
  4. Knead shortbread dough until it comes off from the hands and apply as directed.

Sweet shortcrust pastry for cake

Shortcrust pastry cake is very friable and tender. Cakes are perfectly combined with any cream. And you can bake an open pie with berries and fruits. Having prepared, you will see how delicious pastries are made from it.

Required:

  • 125 g butter,
  • 115 g icing sugar,
  • 100 grams of egg yolks,
  • 300 g flour.

How to cook:

    Beat butter with powdered sugar with a mixer.

Add one yolk to the mass, whisk.

Gradually pour flour through a sieve, mix until a soft dough is obtained.

Wrap in a film, put it in the refrigerator.

A bit of history

The pride of French pies was born in the 19th century thanks to an absurd accident. In the city of Lamot Bevron, there was a hotel run by the sisters Stephanie and Carolina.

That evening, the virtuoso culinary specialist Stephanie barely had time to cook and serve food for numerous guests-hunters. Spinning in the bustle, the girl suddenly remembered that she had put in the oven for heating butter with apples and sugar, intended for making a pie. Returning to the kitchen, instead of warmed foods, she found crushed caramelized apples.

But the experienced housewife was not at a loss, laid apples on the bottom of the mold, covered them with soft dough on top and put them in the oven. Before serving, Stephanie turned the filling upside down ... The marvelous aroma of baked apples and melted caramel enveloped the entire hotel.

The guests tried a new unusual cake and from its taste came in indescribable delight. So the popular Tart Taten appeared, which became not only the hallmark of the two sisters hotel, but also gained popularity throughout the country.

3. Curd shortbread dough

This dough is less whimsical at work than its counterparts without cottage cheese, and less caloric, since a dairy product replaces half the butter.

Ingredients

  • 100 g of cottage cheese,
  • 100 g butter,
  • 180 g flour
  • ½ teaspoon of soda,
  • ½ teaspoon of salt.

Cooking

Wipe cottage cheese through a sieve, grate cold oil on a grater. Mix both ingredients with a fork, add flour, soda and salt. Quickly knead the dough to a homogeneous mass, put in a bag and put in the refrigerator for an hour.

Shortcrust pastry on sour cream - recipe

Shortcrust pastry on sour cream is characterized by high palatability, excellent plasticity and ease of operation. Depending on the density of sour cream and the size of the egg, flour may require a little more from the declared amount. The base should adhere well from the hands and walls of the dishes, be soft and elastic.

  • egg - 1 pc.,
  • flour - 300 g
  • butter - 150 g,
  • granulated sugar - 2 tbsp. spoons
  • sour cream - 100 g,
  • baking powder - 0.5 tsp
  • vanilla sugar - 1 tsp
  • salt - 0.5 tsp.

  1. Regular and vanilla sugar, salt are added to soft butter, whipped until fluffy.
  2. In the process, add the egg, sour cream, beat for another minute.
  3. Pour flour with a baking powder, knead a homogeneous and non-sticky shortcrust sour cream dough, place it in a plastic wrap in the refrigerator for 2 hours.

How to make shortcrust pastry for a berry pie

The berry pie does not have any special requirements for the test, so it can be prepared as in the first recipe, or it can be prepared as described below. Then evaluate the taste, ease of preparation and leave comments 😊

  • Flour - 300g.
  • Butter - 200g.
  • Sugar - 100g.
  • Egg yolks - 3pcs.
  • Salt - a pinch

  • Berries + Pouring
  • Fill:
  • Starch - 22g
  • Sugar - 120g.
  • Sour cream 20% - 300g.
  • Eggs - 2pcs.
  • Vanilla, vanillin, vanilla sugar - to taste

We fulfill the mandatory requirement for shortcrust pastry - we cool the butter and eggs. We usually remove them on the lower shelf of the refrigerator, and use them the next day.

Cut the butter into pieces and send to a bowl, add sugar and a pinch of salt. Using a mixer, we mix the ingredients, while the mass turns white and becomes homogeneous. This usually takes 30 seconds.

Then add the eggs to the bowl, but not all at once, but one at a time, without ceasing to mix with a mixer.

After that, add the sifted flour to the whipped mass and mix with a mixer.

All the time we keep the mixer at the smallest speed.

When the dough is mixed a little, remove the mixer and knead with your hands. You do not need to knead well, a couple of minutes is enough for this. After that, wrap the dough in a film and put it on the lower shelf of the refrigerator for at least 1 hour.

After the time has passed, we proceed to the preparation of the pie. Roll out the shortbread dough in the form of a layer and put it in a mold with a diameter of 22-24cm. We make small beads. Fill the fill and lay out the berries. Bake in the oven at a temperature of 180 degrees 40-45 minutes.

Ingredients

Berries (blueberries, blackberries, red currants) - 300 g

Sour cream - 150 ml

Chicken Egg - 2 pcs.

Wheat flour - 2 cups

Butter - 100 g

Salt - 2 pinches per dough

Sugar - 100 g (50 g per dough + 50 g per fill)

What to do with the workpiece

I fill the finished workpiece with various fillings from seasonal berries, for example strawberry, I will leave the recipe at the end of the article. I also use this dough as a basis for fish, meat and salted pies.

Now you know how to make shortbread dough, which is suitable for summer cakes and more. In the near future I will share on this channel various recipes where I will use this dough as a basis.

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Gingerbread dough for gingerbread cookies or cookies

Consider how to cook real gingerbread cookies, which are traditionally prepared in Christmas countries for Christmas? You can do it easily if you use this recipe for making an amazing gingerbread dough. And for the holiday you can please the children with a fabulous gingerbread house.

Required:

  • 100 g butter,
  • 100 grams of sugar (preferably brown),
  • 1 egg
  • 2 tbsp. tablespoons of honey
  • 0.5 teaspoon of soda
  • 2 teaspoons ground ginger,
  • 1 teaspoon of cinnamon
  • various spices at will (cloves, nutmeg, anise).

How to cook:

  1. Mix the sifted flour with soda and ground spices.
  2. Beat softened butter with sugar until fluffy.
  3. Add the egg, beat.
  4. Add slightly warmed honey, mix well.
  5. Gradually pour flour with spices, leaving a little to sprinkle on the table, knead the dough first with a spatula, then with your hands.
  6. It turned out pretty soft dough.
  7. To make it easier to work with, we stand it for several hours in the refrigerator.

Note: if you want a darker dough, add some cocoa powder.

Clementine tart with chocolate

Winter came, and with it the fruit store shelves turned bright orange, thanks to all kinds of citrus fruits, the harbingers of the upcoming New Year holidays. You can choose the best oranges, tangerines, grapefruits, pomelo, kumquats, suites, minerals, clementines ... And a holiday is always gifts, funny tea parties with family and friends, with a sea of ​​various goodies in the form of bright and tasty pastries.

For example, like tart from shortcrust pastry with white chocolate and clementines. Refined filling, dressed in the most tender dough, decorated with candied clementines mugs, will decorate any tea party. Festive, unusual, aromatic, appetizing! And do not be afraid of a foreign name, it is very simple to prepare this treat! Meet the holidays deliciously!

What to do next

If the cake is on the menu, then roll out the dough to fit the shape, pierce it several times with a fork so that it does not swell, cover with parchment paper and fill it with cargo. Special heat-resistant balls or beans, peas can act as a weighting agent. This design is baked for about 15 minutes at a temperature of 180 ° C. Then remove the load, put the filling of the cake and bring to readiness.

It is better to choose the filling adjusted for the sugar content in the dough. Unsweetened minced meat is suitable for quiche with filling, pies with meat and vegetables. Dough with added sugar will be the basis for fruit and berry tarts.

Baskets are also baked, only the cooking time must be reduced in proportion to the decrease in the size of the cakes. Cookies and other small items are enough to bring in the oven to a slight blush, otherwise they will be too harsh.

Lean shortcrust pastry

Lenten shortcrust pastry in vegetable oil, prepared without eggs, is a very versatile base that can be used for both sweet and snack baking. The products are tasty and practically inferior to those that are prepared according to the classical technology on creamy fat with eggs.

  • ice water - 150 ml,
  • flour - 2.5-3 cups,
  • vegetable oil - 150 ml,
  • granulated sugar to taste
  • salt - 0.5 tsp.

  1. Vegetable oil is poured into ice water with salt.
  2. Beat the mixture until a white emulsion forms.
  3. Sifted flour mixed with sugar is added.
  4. A homogeneous, non-sticky shortbread lean dough is kneaded, the obtained base is used for its intended purpose.

How to make shortcake pastry for jam pie

One of my favorite pies is with jam. By the way, do you know that Viennese cookies are nothing but a berry pie cut into pieces?

  • Flour - 455g.
  • Butter - 200g.
  • Sugar - 150g.
  • Chicken Egg - 2pcs.
  • Vanilla Sugar - 1 packet
  • Baking powder - 1 tsp
  • Jam - 300-400g.
  • Salt - a pinch

Drive the chilled eggs into the bowl, add regular and vanilla sugar. Mix with a mixer until smooth.

Throw a pinch of salt and sliced ​​cold butter. We mix everything with a mixer, while absolute homogeneity is not required.

Sift the flour into another bowl and add the baking powder to it. Mix and begin to add in portions to the egg mass. In this case, first mix with a mixer, and then just with your hands.

It is not required to knead shortbread dough for a long time, see if all the flour has interfered with the dough or not. If all intervened, then just roll into a ball. Then we divide this ball into two parts in the proportions 1/3 and 2/3.

We wrap the pieces in a film, then we remove most of it in the refrigerator, and the smaller part in the freezer for about 1 hour.

After time, we take out the dough from the refrigerator. We dust the working surface with flour and roll out a larger piece into a 3-4 mm thick layer. Then we carefully shift it onto a baking sheet covered with parchment.

Lubricate with your favorite jam, while making a layer of jam about 2-3mm.

We take out a frozen slice of dough from the freezer and rub it on a coarse grater over the jam.

We send the baking sheet into the preheated oven and bake at 180 degrees 25-30 minutes until golden brown.

Shortcake Cheesecake Recipe

Shortcake cheesecake is incredibly tasty. The dough prepared according to this recipe will be very tender, to match the amazing dessert. Having learned how to cook it, you can bake not only cheesecake, but also cookies, baskets with cream or berries, cakes and much more tasty and sweet.

Required:

  • 100 g sugar
  • 200 g butter,
  • 300 g flour
  • 3 eggs.

How to cook:

    Lightly softened butter cut into cubes.

Combine the butter with sugar, beat with a mixer or spatula.

Add eggs, continue to beat.

Do not stop whipping, pour in the flour, quickly knead the dough.

We hold for about an hour in the refrigerator, wrapping in a film.

Shortcrust pastry on kefir

A simple recipe for shortcrust pastry on kefir is suitable for creating the basis for a pie with berries, fruits, other sweet or snack filling. In this case, butter should be frozen and then grated through a coarse grater. Kefir and eggs must be well chilled before being added to the crumbs.

  • egg - 1 pc.,
  • flour - 400 g
  • butter - 100 g,
  • granulated sugar - 100 g,
  • kefir - 200 ml,
  • soda - 1/3 teaspoon,
  • salt - 1 pinch.

  1. Soda, salt, egg are added to kefir, stirred, allowed to stand for a while.
  2. Grind frozen butter, rub with fingers with flour and sugar until crumbs are obtained.
  3. Combine the dry mixture and kefir, knead a homogeneous shortcrust pastry, adding more flour as needed.
  4. Put the lump in film in the refrigerator for an hour.

A simple and quick recipe for shortcrust pastry on kefir and vegetable oil

You can make this dough, as they say, from what it was. This is one of the simplest, fastest and cheapest recipes, but if everything is done in accordance with the recommendations, the dough will turn out to fully meet the requirements that the shortbread dough should meet. And to the delight of those who are afraid to gain excess weight, the dough turns out to be less high-calorie, as well as pastries made from it. And yet, it can be prepared with starch, which will replace flour.

Required:

  • 3-4 cups flour
  • 200 ml of vegetable oil,
  • 2 eggs,
  • 1 cup of sugar,
  • half a cup of kefir,
  • half a teaspoon of soda,
  • 1 tbsp. spoon of vinegar 9%,
  • a bag of vanilla sugar.

How to cook:

  1. Sift the flour, pour 2 cups into a bowl, mix with vegetable oil.
  2. In a separate bowl, beat eggs lightly, add kefir, soda, quenched with vinegar, mix, pour in vanilla sugar.
  3. Combine the flour mixture with the egg, mix thoroughly.
  4. Add the remaining flour, knead the dough.

Caution: This dough does not need to be kept in the refrigerator. Do not roll it thinly, otherwise the cookies will turn out to be hard. The optimal thickness of the reservoir is 1.5 cm.

Dough:

    Cuisine: French Type of dish: fruit pie Method of preparation: in the oven Servings: 2 1 h 30 min

  • premium wheat flour - 200 g
  • butter - 100 g
  • powdered sugar - 2 tbsp. l
  • baking powder for dough - ½ tsp.
  • chicken yolk - 1 pc.
  • water - 1.5 tbsp. l
  • lemon juice - 1.5 tbsp. l
  • salt - a pinch

Unsweetened shortcrust pastry

Unsweetened shortcrust pastry for meat pie, for baking with another snack filling or tartlets can be kneaded using the proportions of the following recipe. Instead of water, you can add a little ice milk, sour cream, kefir while mixing, and replace the butter with high-quality margarine.

  • flour - 250 g
  • water - 1 tbsp. a spoon,
  • butter - 125 g,
  • egg - 1 pc.,
  • salt - 1 pinch.

  1. The sifted flour is mixed with a pinch of salt and triturated with soft butter until crushed.
  2. Break the egg into the flour mixture with butter, pour in a little ice water.
  3. They make a batch of sandy flour, which is wrapped in plastic and put in the refrigerator for 30 minutes.

Oven dough for apples pie

Apple pie is always a welcome pastry on the table for both children and adults. Therefore, the following recipe is dedicated to this particular cake. But we’ll make the dough a bit different from the classic recipe, and it’s more correct to call it semi-sand.

  • Flour - 450g.
  • Sugar - 150g.
  • Butter - 120g.
  • Chicken Egg - 2pcs.
  • Baking powder - 1 tsp
  • Vanillin - to taste

  • Apples - 2pcs. (medium)
  • Lemon juice - 15-25ml. (taste)
  • Sugar - 2 tablespoons

Cool the products.We drive the eggs into the bowl, add the baking powder, add sugar, and the butter, cut into pieces, and begin to knead the dough. At the same time, add flour in portions.

Mixing is very fast, in about 2-3 minutes. In this case, the dough is soft and elastic. Wrap it in film and put away to rest.

In the meantime, prepare the filling. We peel the apples, remove the middle and cut into small cubes. Then we send them to the pan, add sugar and lemon juice. Stir and turn on a small fire.

Stir the apples until the liquid evaporates, about 2-3 minutes.

Now let's make a cake. In a round form on the bottom we put baking paper.

We divide the dough into two unequal parts, about 2/3 and 1/3. We put most of it into the mold and distribute it along the bottom with our hands, we make a small side.

We spread the filling from apples and evenly distribute. On top we cover with small pieces of dough, which we tear off with our hands from a small piece.

The form is sent to the oven preheated to 180 degrees for 30-35 minutes, until a beautiful golden crust. Then let cool and serve.

Shortcrust pastry recipe for tartlets (tartlets) and savory open cakes

Let's make shortcrust pastry, which is great for tartlets and open unsweetened pies, for example, with meat, fish and other fillings. The dough is crumbly and very tender, and its neutral taste allows you to more clearly emphasize the delicious filling.

Required:

  • 1 cup flour
  • 1 yolk
  • 70 gr margarine,
  • a pinch of salt,
  • 2 tbsp. tablespoons of water.

How to cook:

    Sift the flour, mix with salt.

  • We introduce margarine, cut into small pieces with a knife, mixing with flour.
  • Grind with a fork.

    Add the yolk, water, mix.

    Knead a soft, elastic dough.

    Shortcrust pastry on mayonnaise

    Soft shortcrust pastry mixed with mayonnaise is suitable for creating all kinds of delicious pastries with different fillings and without. The result will conquer the excellent taste of the resulting dishes, and this option will be the highest priority and favorite of all possible for the preparation of a sand base.

    • egg - 1 pc.,
    • flour - 4 cups,
    • butter - 200 g,
    • granulated sugar - 200 g,
    • mayonnaise - 200 g
    • soda - 1/3 teaspoon,
    • salt - 1 pinch,
    • vanillin - to taste.

    1. Sifted flour is mixed with sugar, vanilla, salt and butter, ground into crumbs.
    2. Add soda to mayonnaise, mix, and then beat a little with the egg.
    3. Combine the liquid base and the crumbs, knead the dough until a homogeneous coma.
    4. Remove the base in the film in the cold for an hour.

    Classic shortcrust pastry recipe

    As you have already seen, there are many options for making shortcrust pastry, but if you combine them, you get a classic recipe. This is exactly what we are preparing now. Moreover, as you see, sugar is present in the recipe, which means the dough will turn out to be sweet. This can be used for cookies, sweet cakes and other blanks. And if sugar is not put, then you get a dough for unsweetened pies - with meat, potatoes, cabbage.

    • Flour - 3
    • Butter - 250g.
    • Sugar - 3/4
    • Chicken Egg - 3pcs.
    • Baking powder - 1/4 tsp.
    • Salt - a pinch

    All ingredients are refrigerated before cooking. Butter is sent to the mixer bowl and at a slow speed mix literally 10 seconds. Then add all the sugar and a pinch of salt to the bowl. We turn on the slow speed and still mix for another 15-30 seconds.

    Separate the eggs from the yolks and add one yolk to the mixer. Stir at a slow speed.

    In the classic version of the shortcrust pastry, only egg yolks are used, they do not allow the pastry to stick together and give friability and airiness. Eggs with protein are used in the test used for pies with very wet fillings, for example, with meat, when meat can produce quite a lot of juice.

    Then add the sifted flour, all at once and the baking powder to the bowl. We turn on the slow speed of the mixer and mix everything well. As soon as all the flour is mixed, we transfer the dough from the bowl to the table. We knead it with our hands and give the shape of a ball.

    Wrap in a film and put in the refrigerator for ripening for half an hour.

    At the same time, his structure turns out to be loose, crumbly, tight to the touch, but elastic, crumbles a little.

    If the dough turned out soft, send it to the refrigerator for half an hour, then add one yolk, a little flour and knead by hand.

    It should turn out like in the photo.

    From this test, you can cook immediately, or you can wrap it in plastic and put it in the refrigerator.

    That’s all for me. Let your home, with your help, be a full bowl. Cook with pleasure. Well, I say goodbye to you, until we meet again.

    Sincerely, Alexander.

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    Cooking

    Add cold butter cut into slices into a cup with flour mixture and rub with clean hands into “wet” crumbs.

    The fats used should be unsalted if baked with sweet cream. If the filling is salty, it is permissible to add salt when mixing the dough.

    Break the egg into the cup, add the required amount of lemon juice and water, and beat lightly with a fork. Pour the egg mixture into the prepared “wet” crumbs from butter and flour mixture.

    We quickly form, without kneading much, pressing the flour mass with our palms like a snowball into a bun from dough, soft, not sticky to our hands.

    It can be light or with cocoa.

    Shortbread dough is often flavored. But this should not be done if the culinary product from such a test contains a filling. Or follow the rule: the taste of the flavor should be in harmony with the taste of the filling. For example, vanilla, cinnamon, ground cardamom, nutmeg can be put in fruit cake dough.

    It is advisable to put only egg yolks in the shortbread dough, then it will turn out to be really crumbly. The presence of proteins makes the mass stiff.

    If there is a lot of moisture in the dough, it also turns out to be tight.

    During operation, the temperature in the kitchen should be 15-20 degrees. If the room is cold, then the ingredients will freeze, kneading the mass will become problematic. If the kitchen is very hot, the oil begins to soften and separate from the rest of the components.

    Wrap the dough in cling film and refrigerate for at least 30 minutes.

    Roll out the “rested” dough in the refrigerator on a chopping board lightly dusted with flour into a rectangular layer about 5 mm thick, slightly larger than the baking dish.

    Using a rolling pin, wrapping a loosely rolled cake on it, transfer it to the mold. Having lined the bottom and sides with dough, cut off excess with the help of a rolling pin. After pricking the base of the cake with a fork, send the container with the dough into the freezer for 10-20 minutes.

    While the base is cooling in the freezer, prepare the filling for the tart. To do this, wash the clementines dry. Cut half of the clementines into circles about 4 mm thick, the second half into small pieces, removing the seeds.

    Putting pieces of white chocolate in a dry cup, melt the product in a water bath.


    In melted white chocolate, add the required amount of condensed milk and an egg pre-whipped with lemon juice, as well as sliced ​​clementines, mix well until the mass is uniform.

    Pour the mixture of white chocolate and condensed milk onto the surface of the dessert. Then lay out arbitrarily chopped clementines, which are sprinkled with granulated sugar.
    Bake tart in an oven preheated to 180 degrees for about 20 minutes.

    Remove the tart from the oven and cool.

    After cutting into portioned pieces, serve the pastries to the table. Bon Appetit!

    Sand and yeast dough

    The most delicate yeast shortcrust pastry for pie, roll, and other pastries with and without filling is kneaded into three bills using a simple and simple technology. The crumbly and at the same time porous and airy structure of such baking will not leave indifferent any gourmet or consumer eater, and will delight with its delightful properties.

    • dry yeast - 1 teaspoon,
    • flour - 350 g
    • butter - 200 g,
    • granulated sugar - 2 tbsp. spoons
    • water - 60 ml
    • salt - 1 pinch.

    1. Yeast is mixed with warm water and a spoonful of sugar, left for 15 minutes.
    2. Grind the flour with the remaining sugar and butter until crushed.
    3. The yeast mixture is poured into the crumbs, the dough is kneaded and immediately used for its intended purpose.

    Lemon tart recipe

    Shortcrust pastry is in perfect harmony with any toppings, but pie in combination with lemon is especially good. Light sourness, a unique aroma of essential oils of tropical fruits, a soft friable base - all this creates a unique gastronomic pleasure.

    Category: sweet pastries

    Method of preparation: in the oven

    Cooking time: 3 hours

    Servings Per Container: 5-6 pcs.

    Shortbread Chocolate Dough

    Loose shortcrust pastry for fans of chocolate baking can be made with the addition of cocoa. The rich taste of the base is suitable for making cookies, shortcakes for a cake or creating all kinds of dessert cakes. It is undesirable to replace butter with margarine, since the taste will become less tender from this.

    • eggs - 2 pcs.,
    • flour - 3 cups,
    • butter - 200 g,
    • granulated sugar - 200 g,
    • cocoa powder - 3 tbsp. spoons
    • soda - 0.5-1 teaspoon,
    • salt - 1 pinch.

    1. Sugar is added to the melted butter, stirred until crystals are dissolved.
    2. Pour cocoa, salt, mix until blooming.
    3. Add eggs, and then quenched soda and flour.
    4. A homogeneous dough is kneaded, which is packed in cling film and placed in the cold for a couple of hours.

    Swiss lean shortcrust pastry (vegan)

    And now we will consider a recipe for a completely unusual shortcrust pastry that came to us from Switzerland. Those who prefer lean food, without animal fats, milk, eggs and all that vegetarians consider harmful to the body, will definitely like it. This dough is considered vegetarian and is perfect for biscuits, for pies and pies, and sweet and savory. The dough is not quite the usual way of cooking. But, carefully following the step-by-step descriptions, you will definitely come to the desired result and prepare this dough.

    Required:

    • 150 ml of ice water
    • 150 liters of vegetable oil,
    • half a teaspoon of salt
    • 2.5 cups flour.

    How to cook:

      Pour salt into very cold, practically ice-cold water, pour in vegetable oil and start whipping with a mixer.

    Beat until a white emulsion is obtained.

    Pour the emulsion into the flour and knead the soft dough.

    If necessary, add a little flour.

    You have learned the secrets of cooking different types of shortcrust pastry and now you can choose the right one for a specific baking. I will show from my piggy bank new, no less interesting recipes that I will share with you at the next meeting.

    Shortcrust pastry in a bread machine - recipe

    It is convenient and easy to knead shortbread dough in a bread machine. The basic version presented in the next section can be adjusted by replacing sour cream with kefir or varying a portion of sugar. The basis is suitable butter or margarine of decent quality, which is also pre-melt.

    • egg - 1 pc.,
    • flour - 600 g
    • butter - 200 g,
    • sour cream - 5 tbsp. spoons
    • granulated sugar - 0.5 cups,
    • baking powder - 1 teaspoon,
    • salt - 1 pinch.

    1. Melted and slightly cooled butter is added to the bucket of the bread machine.
    2. Lay sour cream, egg, sugar, salt, baking powder with flour.
    3. Turn on the program "Dough" for 30 minutes.
    4. The resulting lump is cleaned in a refrigerator in a film for at least 30 minutes.

    Filling:

    • white chocolate - 140 g
    • condensed milk - 100 g
    • chicken egg - 2 pcs.
    • lemon juice - 2 tbsp. l
    • tangerines (clementines) - 8 pcs.
    • granulated sugar - 1 tsp.

    Cooking

    Add cold butter cut into slices into a cup with flour mixture and rub with clean hands into “wet” crumbs.

    The fats used should be unsalted if baked with sweet cream. If the filling is salty, it is permissible to add salt when mixing the dough.

    Break the egg into the cup, add the required amount of lemon juice and water, and beat lightly with a fork. Pour the egg mixture into the prepared “wet” crumbs from butter and flour mixture.

    We quickly form, without kneading much, pressing the flour mass with our palms like a snowball into a bun from dough, soft, not sticky to our hands.

    It can be light or with cocoa.

    Shortbread dough is often flavored. But this should not be done if the culinary product from such a test contains a filling. Or follow the rule: the taste of the flavor should be in harmony with the taste of the filling. For example, vanilla, cinnamon, ground cardamom, nutmeg can be put in fruit cake dough.

    It is advisable to put only egg yolks in the shortbread dough, then it will turn out to be really crumbly. The presence of proteins makes the mass stiff.

    If there is a lot of moisture in the dough, it also turns out to be tight.

    During operation, the temperature in the kitchen should be 15-20 degrees. If the room is cold, then the ingredients will freeze, kneading the mass will become problematic. If the kitchen is very hot, the oil begins to soften and separate from the rest of the components.

    Wrap the dough in cling film and refrigerate for at least 30 minutes.

    Roll out the “rested” dough in the refrigerator on a chopping board lightly dusted with flour into a rectangular layer about 5 mm thick, slightly larger than the baking dish.

    Using a rolling pin, wrapping a loosely rolled cake on it, transfer it to the mold. Having lined the bottom and sides with dough, cut off excess with the help of a rolling pin. After pricking the base of the cake with a fork, send the container with the dough into the freezer for 10-20 minutes.

    While the base is cooling in the freezer, prepare the filling for the tart. To do this, wash the clementines dry. Cut half of the clementines into circles about 4 mm thick, the second half into small pieces, removing the seeds.

    Putting pieces of white chocolate in a dry cup, melt the product in a water bath.


    In melted white chocolate, add the required amount of condensed milk and an egg pre-whipped with lemon juice, as well as sliced ​​clementines, mix well until the mass is uniform.

    Pour the mixture of white chocolate and condensed milk onto the surface of the dessert. Then lay out arbitrarily chopped clementines, which are sprinkled with granulated sugar.
    Bake tart in an oven preheated to 180 degrees for about 20 minutes.

    Remove the tart from the oven and cool.

    After cutting into portioned pieces, serve the pastries to the table. Bon Appetit!

    Lemon tart recipe

    Shortcrust pastry is in perfect harmony with any toppings, but pie in combination with lemon is especially good. Light sourness, a unique aroma of essential oils of tropical fruits, a soft friable base - all this creates a unique gastronomic pleasure.

    Category: sweet pastries

    Method of preparation: in the oven

    Cooking time: 3 hours

    Servings Per Container: 5-6 pcs.

    Ingredients:

    Dough:

    • icing sugar - 120 g
    • egg yolks - 3 pcs.
    • premium wheat flour - 300 g
    • butter - 150 g
    • salt - 0.5 tsp.
    • vanilla seeds - ½ pod
    • lemon zest - ½ part

    Filling:

    • zest and lemon juice - from 5 fruits
    • cream 35% fat - 300 g
    • sugar - 400 g
    • eggs - 9-10 pcs. (depends on size)
    • egg yolk - 1 pc.

    Tart with apples

    Try another, no less tasty variation of French perfection, with apple filling. You can rest assured that you will be delighted with such an exquisite treat. We recommend using acidic apple varieties, for example, Simirenko, so that the dessert does not turn out to be cloying.

    Category: sweet pastries

    Method of preparation: in the oven

    Operating time: 80 min.

    Servings Per Container: 3-4 pcs.

    On a note

    For baking tarts, special forms with a removable bottom are produced.Carefully removing the bottom and removing the ring, you can remove the delicate cake without damaging its integrity. But if you do not have a similar shape, bake in ordinary, pre-lined with parchment and greased with oil. The edges of the baking paper should slightly protrude beyond the sides so that later, grasping them, you can carefully raise the cake and remove it from the mold.

    The shape can be either round or rectangular, with even or wavy sides.

    One-piece and sliding baking rings are very convenient to use. After choosing the right diameter ring, place it on a baking sheet, and then lay the dough inside. The cake is easy to take out by removing the ring.

    The average calorie content of tart is 200 kcal / 100 g. Nutritional value depends on the products used, according to the recipe. It is logical that sweet dessert products are more high-calorie than salty, snack bars.

    If the confectionery is made with a filling of baked fruits, berries, or with jam, chocolate, then you can store it at room temperature for 3 days. If the cake is with cottage cheese, meat filling, with creamy egg and cream filling, then store baked goods in the refrigerator for 2-3 days.

  • Watch the video: How to make shortcrust pastry - BBC Good Food (April 2020).