Have you ever heard of soft shortcrust pastry? It’s a true marvel in the kitchen, perfect for preparing delicious desserts without too much complication. The lemon zest gives it a delicate touch, while a pinch of baking powder makes the dough particularly crumbly. The preparation is simple, and the result is so tasty that it might become your favorite choice for pies, cookies, and filled cakes. Try it and amaze everyone with its unforgettable flavor!
This recipe found among my grandmother’s recipes was part of the legendary BERTOLINI RECIPE BOOK. What I like about this shortcrust pastry is its soft texture to the touch, which compacts in seconds without crumbling or sticking to the hands. This makes it extremely easy to work with and suitable for various preparations.
The great thing about this soft shortcrust pastry is that, after a short rest in the refrigerator, it rolls out without cracking. This means you won’t have difficulty lining a tart pan and can achieve a perfect base for your creations. Moreover, due to its malleability, it’s particularly suitable for making perfect strips for the classic pie and any type of decoration.
The basic version of this shortcrust pastry is already delicious, but you can add aromas of your choice to make it even more flavorful. You can use lemon peel or other citrus peels you prefer, vanilla, almond extract, or a pinch of cinnamon. These ingredients will give a special touch to your pastry and make your pies even more fragrant and aromatic.
Once baked in the oven, this shortcrust pastry will be fragrant, tasty, and highly aromatic. It will be soft to the bite yet crumbly, providing a pleasant sensation in the mouth. I’m sure that once you try this recipe, you won’t be able to do without this pastry for your sweet preparations.
Find many more pies here
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
The indicated amount is enough to prepare 2 pies, several mini pies, or a cake measuring between 9 and 11 inches, or about 50 – 60 cookies. This means that with the listed ingredients you can make two pies or a standard-size cake or a large batch of cookies. The choice depends on your preferences and the size of the molds you wish to use.
- 3 1/4 cups all-purpose flour (plus a little on the work surface)
- 5 1/4 oz butter (soft)
- 2 eggs
- 1 cup sugar
- 1 packet baking powder
- lemon zest (grated from 1 lemon)
- 1 pinch salt
- milk (as needed)
- 7 oz jam (of preferred flavor)
- Kitchen Scales
- Rolling Pin
- Tart Pan
- Baking Paper
Steps
It is recommended: the ingredients must be at room temperature.
You can do it by hand or use a stand mixer, your choice! The goal is to obtain a soft and homogeneous dough. If it turns out too hard, you can add a bit of milk to make it more workable
Let’s start..
1. Start by creaming the soft butter with the sugar, aromas, and pinch of salt using electric whisks or a stand mixer. The mixture should be creamy, light, and fluffy.
2. Add the eggs one at a time, beating well with the electric whisks. It is important that each egg is well incorporated before adding another. Continue this way until all the eggs have been added. The final dough should be smooth, fluffy, and lump-free.
We can also knead by hand
3. Mix the sifted flour with the baking powder and add it all at once to the dough, folding with a spatula by hand. The dough will be soft and should be transferred to a work surface. Work the dough to form a ball, adding a teaspoon of flour if necessary to achieve a soft shortcrust pastry that doesn’t stick to your hands.
4. After sealing the dough with cling film, it is important to place it in the coldest part of the fridge for at least 15 minutes.
5. Use a marble or another non-sticky surface like wood, preferably cold. Dust a little flour on both the work surface and the rolling pin and proceed to roll out the dough until you achieve a thickness of about 1/8-3/16 inches.
Once you have the perfect dough, lay it over a previously buttered and floured pan. Make sure to cover well the entire bottom and sides of the pan, creating a solid base for your pie.
Now it’s time to fill the pie!
You have several options: you can use jam, cream, or even Nutella. Choose what you like most and spread it evenly over the pie base.
Cakes and cookies can be made with this recipe. They will be crumbly and slightly soft to the bite. To make them, just roll out the shortcrust pastry with a floured rolling pin to a thickness of 1/8-3/16 inches and cut it with a cookie cutter. Then place the cookies on a baking sheet lined with parchment paper as you create them.
Once filled, the pie is ready to be baked.
To bake the soft shortcrust pastry, preheat the oven to 356°F and bake it in the middle part for the first 12-15 minutes, then lower the temperature to 338°F.
Cookies and simple or filled pastries require 12 minutes of baking, while small tarts, pastries, mini pastries, and shells require 15 to 20 minutes.
Pies and cakes require 35 to 50 minutes, sometimes even more.
The pre-baked shells of medium or large pies require 30 minutes of baking. The soft shortcrust pastry is done when it turns a golden amber color and is not burnt. If it seems soft when it comes out of the oven, do not worry: it will firm up once cooled.
When the pie is golden and fragrant, take it out of the oven and let it cool completely. At this point, you can generously dust with powdered sugar to make the pie even more delicious and inviting.
Your jam pie with baking powder is ready to be enjoyed!
Cut it into slices and serve it as a dessert after a special lunch or dinner, or simply enjoy it during a tasty snack. I’m sure you will make a great impression with your guests!
I hope this recipe has won you over as much as it has won me over. The jam pie with baking powder is a timeless classic of Italian confectionery tradition, and I’m sure it will soon become one of your favorite desserts.
I can’t wait to hear your comments and find out how your experience was in preparing this delight. Bon appétit to everyone!
See also Creams for filling pies, panettones, and desserts
Storage and Notes
After making the shortcrust pastry for the pie, if not used immediately it is important to seal it well in cling film to store it best. In the refrigerator, shortcrust pastry can be kept for a maximum period of 3-4 days. If you wish to store it for a longer period, you can freeze it right after preparing it. To thaw the shortcrust pastry, it is recommended to leave it at room temperature and to work it when it is still cold.
In this way, the shortcrust pastry will maintain its texture and fragrance, ensuring an optimal result even after storage or freezing.
FAQ (Frequently Asked Questions)
Here are some frequently asked questions about shortcrust pastry with baking powder:
What is shortcrust pastry with baking powder?
Shortcrust pastry with baking powder is a variant of traditional shortcrust pastry that includes a small amount of baking powder in the dough. This gives the pastry a more crumbly and slightly soft texture compared to classic shortcrust pastry.
What is the difference between shortcrust pastry with baking powder and traditional shortcrust pastry?
The main difference between shortcrust pastry with baking powder and the traditional one is the addition of baking powder. Traditional shortcrust pastry is more compact and sandy, while the version with baking powder is more crumbly and slightly aerated.
How do you make shortcrust pastry with baking powder?
The preparation of shortcrust pastry with baking powder is similar to that of traditional shortcrust pastry. You need to mix butter, sugar, eggs, flour, baking powder, and sometimes flavors like lemon zest. The dough should be worked until a homogeneous consistency is achieved, then refrigerated before use.
In which recipes can I use shortcrust pastry with baking powder?
Shortcrust pastry with baking powder is ideal for making pies, cookies, and desserts with a crispy base. You can use it in any recipe that requires a shortcrust pastry base but you desire a slightly different texture.
Can I freeze shortcrust pastry with baking powder?
Yes, you can freeze shortcrust pastry with baking powder. Shape it into a flat disk, wrap it well in cling film, and store it in the freezer for up to three months. Before using it, thaw the pastry in the refrigerator.
How can I flavor shortcrust pastry with baking powder?
You can flavor shortcrust pastry with baking powder with ingredients like grated lemon zest, vanilla, or cocoa powder, depending on the desired taste in your recipe. Add the aromas during the dough preparation phase.
