The quick shortcrust pastry recipe with Bimby (TM21) is a neutral dough made with cold water, butter, and flour, a crumbly pastry that is quickly prepared by placing all the ingredients in the Bimby bowl, or kneading by hand in a bowl!
Shortcrust pastry is a versatile neutral dough suitable for both sweet and savory recipes. You can use it for any filling; for a savory base, add a pinch of salt, while for a sweet base, add a teaspoon of sugar.
It’s perfect for making rustic savory pies, tartlets, but also for delicious finger foods and appetizing appetizers.
You can also find it ready-made in the supermarket fridge, but believe me, with the Bimby it takes just 15 seconds to prepare. If you don’t have a Bimby, it takes a few minutes more, but you can also make it by hand.
Spring is coming, with Easter Monday picnics and day trips, this base is ideal for preparing quiches, pies, and much more.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 base dough
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the quick shortcrust pastry with Bimby
- 2 cups All-purpose flour
- 7 tbsp Butter
- 3.5 tbsp Cold water
- to taste Salt or sugar
Tools
- 1 Food processor
- 1 Bowl
- 1 Rolling pin
Preparation for the quick shortcrust pastry with Bimby
In the Bimby bowl, insert the flour, butter, cold water, and a pinch of salt.
Activate the Bimby for 15 seconds at speed 6.
Take the dough, shape it with your hands, wrap it in a sheet of parchment paper or film, and let it rest in the fridge for at least 15 minutes before rolling it out and using it.For manual preparation: cut the butter into pieces, pour the flour into a large bowl, add a pinch of salt and the butter.
Knead the dough by hand until it forms crumbs.
Create a well in the center and pour the cold water, mix and knead the whole thing quickly, make a ball and then rest in the fridge.
Another little secret for perfect dough is to work it as little as possible, avoiding warming the butter.
Roll out the dough with the rolling pin according to the shapes and sizes of your baking pan, trim the edges, and prick the bottom with a fork.
The cooking time for shortcrust depends on the type of recipe.
Bake it for 40 minutes at 350°F if you are putting a savory pie filling, 15-20 minutes if used for lining tartlet molds.
You can also blind bake it for a few minutes to ensure the bottom cooks well, then fill and continue baking in the oven.
Anna advises…
For the preparation of the dough, use only cold water from the fridge and butter that is just soft.
For the preparation of sweet shortcrust pastry, in addition to the pinch of salt, add a few tablespoons of sugar.
