The WHOLE-WHEAT SHORTCRUST PASTRY is a wholesome and fragrant variant of classic shortcrust, ideal for those seeking a more rustic and flavorful alternative. Made with whole wheat flour, it preserves the grain’s aroma and gives pies, cookies and tartlets a crumbly but slightly heartier texture.
Perfect paired with jams, preserves and delicate creams, it delivers an authentic flavor that wins you over from the first bite. Easy to prepare and versatile, it is the ideal base for healthy and tasty desserts, suitable for those who love to bring the aroma and simplicity of tradition to the table with a natural touch.
For a lighter version try my OLIVE OIL SHORTCRUST PASTRY.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 415.02 (Kcal)
- Carbohydrates 46.98 (g) of which sugars 19.57 (g)
- Proteins 7.56 (g)
- Fat 22.34 (g) of which saturated 13.46 (g)of which unsaturated 8.06 (g)
- Fibers 3.87 (g)
- Sodium 88.04 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole wheat flour
- 1/2 cup muscovado sugar (or cane sugar)
- 9 tbsps butter (cold)
- 1 egg (medium at room temperature)
- 2 egg yolks
- lemon zest
- 1 pinch salt
Tools
- 1 Bowl
- 1 Plastic wrap
Steps
Place the flour, sugar and a pinch of salt in a bowl.
Create a well in the center and add the cold butter cut into cubes.Quickly work the ingredients with your fingertips until you obtain a sandy texture. Add the yolks, the whole egg and the lemon zest.
Combine the ingredients quickly until you obtain a homogeneous dough. Since eggs can vary in weight, if the dough seems sticky add a little more flour.
Shape into a disk, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After half an hour the whole-wheat shortcrust is ready to be rolled out with a rolling pin. Perfect for preparing cookies and pies.
WHOLE WHEAT FLOUR
One of the main differences between the nutritional values of whole wheat flour and white flour is the fiber content, which is much higher in whole wheat flour. An additional nutritional advantage of whole wheat flour is its higher content of vitamins and minerals compared to refined white flour.Whole wheat flour contains several vitamins in higher proportions than white flour (including folic acid, riboflavin and vitamins B-1, B-3 and B-5). White flour contains low levels of these vitamins because the processing involved in its production destroys much of the vitamin content. To counteract this, some food manufacturers artificially enrich the white flour they produce with vitamins.
In the production of whole wheat flour, the grain is used in its entirety, strictly respecting the parameters allowed by law, particularly those on pesticides, processing conditions and milling facilities.
According to some nutritionists and various schools of naturopathy, using products made with whole, unrefined flour—which is therefore richer in essential nutrients—contributes to better health and can help avoid or delay many diseases.
STORAGE
You can keep the whole-wheat shortcrust in the refrigerator for 3 days or freeze it to have it always available. When needed, simply let it thaw in the fridge.
