Shortcrust pastry is one of the most famous preparations in pastry arts, with which you can prepare many types of desserts, including tarts and various cookies.
Making it at home is very simple, and everyone has not only their own recipe but also their own method of processing, and of course, I also have my favorite recipe that I want to share with you.
Since discovering how to make shortcrust pastry quickly and without getting my hands dirty, just by using a food processor, I make it very often.
For an excellent shortcrust pastry, I suggest three particular tips: use powdered sugar instead of granulated sugar, always use an egg at room temperature and very cold butter, for the rest you will need flavors of your choice, flour, and a pinch of fine salt.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cuisine: Italian
Ingredients
- 2 1/2 cups flour
- 2/3 cup butter (cold)
- 3/4 cup powdered sugar
- 1 egg (at room temperature)
- 1 pinch salt
- 1 packet vanillin (or grated lemon peel)
Tools
- 1 Food Processor
- 1 Knife
- 1 Cling Film
Steps
To make the shortcrust pastry, I always start using the egg at room temperature and the butter cold from the fridge. For this reason, after cutting it into pieces, I put it back in the fridge for 15 minutes before kneading it.
Start by placing the flour inside the food processor bowl and add the cold butter in chunks.
Operate the food processor for a few seconds until you obtain the “sanding” of the flour, which will have the consistency of wet sand at this point.
Proceed by adding the egg, the pinch of salt, the sifted powdered sugar, and vanillin into the processor bowl.
Operate the food processor again and work the pastry until the egg binds all the ingredients.
At this point, you just have to transfer the shortcrust pastry onto a work surface and quickly compact it with your hands without overworking it.
In a few seconds, you will have a perfect block of shortcrust pastry in your hands. Wrap it in cling film and transfer it to the fridge for a 30-minute rest if you need to use it immediately or in the freezer to have it ready to use when needed 😉.
