Here’s how to prepare shortcrust pastry at home, perfectly.
This is a basic recipe of French cuisine, used for making rustic pies (the most famous of which is the Quiche Lorraine), for appetizers, finger food, and also for making sweets.
Shortcrust pastry is very simple and quick to prepare, which is why it is very popular with those who enjoy cooking. Moreover, it pairs with many ingredients and allows you to create real delicacies in no time.
A small trick for a perfect shortcrust pastry is to use cold butter, so it doesn’t melt too quickly during baking, otherwise, the shortcrust pastry would become hard. Another tip is to work the ingredients very quickly.
Follow the step-by-step illustrated recipe to make a perfect shortcrust pastry.
Don’t miss these delicious savory pies:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for Shortcrust Pastry
- 2 1/2 cups All-purpose flour
- 1/2 cup Butter
- 2 pinches Salt
- to taste water
How to Prepare Shortcrust Pastry
In a bowl, work the flour with the cold butter, cut into chunks. Knead with your fingertips until you get a sandy mixture (1). Now, add the cold water little by little, so that the mixture becomes smooth and homogeneous. Then, form a dough ball (2) and wrap it in cling film. Place the shortcrust pastry in the fridge for half an hour.
Here’s how to prepare shortcrust pastry at home simply and quickly. Ready for your special creations?
Storage
Shortcrust pastry can be stored in the fridge for 2 days, wrapped in cling film. You can also store it in the freezer for a couple of months.
Related Recipes
Collection of Savory Pies: easy and tasty rustic recipes
FAQ
Can I prepare the shortcrust pastry in advance for making a savory pie?
Sure. You can prepare the shortcrust pastry the day before and store it in the fridge, wrapped in cling film.
Can I add herbs to the dough?
Yes, you can customize the dough with herbs or spices, both fresh and dried, such as basil, parsley, thyme, rosemary, or turmeric.
