Grandma’s shortcrust pastry recipe, for an elastic dough that doesn’t break, perfect for cakes and tarts.
The shortcrust pastry is a basic pastry recipe and an essential pillar of many recipes, just like pastry cream.
There are several easy and quick recipes to make shortcrust pastry that allow us to always obtain delicious sweets, but today I want to tell you in particular about a crumbly yet non-breaking shortcrust pastry — firm, smooth, elastic and workable — a dough that doesn’t crumble and doesn’t tear when rolled out. A delicious shortcrust pastry that melts in your mouth, perfect for cakes, tarts and even cookies! You can make this shortcrust pastry by hand or in a stand mixer, and in both cases the result will be quick and perfect.
This very crumbly shortcrust pastry that doesn’t break is perfect for making homemade tartlets and all kinds of desserts. Also, being a yeast-free shortcrust pastry, it’s the right recipe for making cookies without leavening or a tart without leavening. If you want to discover how to make shortcrust pastry that doesn’t break, follow this recipe and you’ll see the dough won’t disappoint you. Before heading to the kitchen, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make shortcrust pastry that doesn’t break
- 4 cups all-purpose flour (Tipo 00 if available)
- 1 1/3 cups butter (about 10.6 oz — roughly 2 2/3 sticks)
- 3/4 cup powdered (confectioners') sugar (about 3.5 oz)
- 1 teaspoon vanilla extract
- to taste lemon zest (if desired)
- 1 egg
Tools
- Bowl
Steps to make shortcrust pastry that doesn’t break
With this method you’ll obtain an elastic pastry that’s easy to roll out. In a bowl, cream together softened butter (leave it out of the fridge for at least 15-20 minutes) and sugar for a few minutes, add the egg and mix until combined.
Add the flour and lemon zest and mix in the bowl, then work on a floured work surface until you obtain an elastic, homogeneous dough. Be quick to avoid warming the dough. You can perform the same steps using the paddle attachment of a stand mixer.
The shortcrust is ready: if you’re in a hurry to use it, let it rest in the refrigerator for at least 20 minutes. If you have time, wrap the dough ball in plastic wrap and refrigerate for about 2 hours. Before starting to prepare your dessert, take it out of the fridge and work it with your hands for a few minutes before rolling it out.
You can keep the shortcrust pastry in the refrigerator for 3-4 days. To use it after this longer rest, cut it into pieces and work it with your hands until it regains the right workability.
