Shortcrust pastry is a basic preparation in pastry making, crumbly, fragrant, and very versatile because it is perfect for making cookies, tarts, and pastries. The ingredients are few and surely always available at home, plus the steps are very simple, so the classic shortcrust pastry recipe I propose is absolutely worth keeping close at hand and it’s super tested, in fact, it was first my grandmother’s and then my mom’s! Let’s prepare it together and I look forward to seeing you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
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- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 417.55 (Kcal)
- Carbohydrates 55.22 (g) of which sugars 20.25 (g)
- Proteins 7.16 (g)
- Fat 19.97 (g) of which saturated 12.43 (g)of which unsaturated 7.24 (g)
- Fibers 1.12 (g)
- Sodium 80.44 (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 for Classic Shortcrust Pastry
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 lemon zest
You will need
- Pastry board
- Plastic wrap
- Fork
Prepare the Classic Shortcrust Pastry
The preparation of shortcrust pastry is very simple: it should be done quickly to prevent the butter from getting too warm, otherwise, the dough would become sticky and difficult to work with.
I place the flour in a fountain shape on the pastry board and add the cold butter in pieces, the sugar, the whole egg, the yolk, the grated lemon zest, and a pinch of salt in the center. Using a fork, I begin to mix the ingredients, then quickly knead with my hands until a homogeneous dough is obtained.
I wrap it in plastic wrap and let it rest in the refrigerator for at least two hours: a crucial step to make the shortcrust more compact, elastic, and perfect to use in all our dessert recipes.We can use it for delicious cookies or a wonderful tart. The recipe is perfect for a 10-inch pan.
Storage and Advice
You can store the shortcrust pastry in the refrigerator for no more than 5 days, but you can also freeze it for a month!
– You can replace the grated lemon zest with that of an orange, with vanilla seeds or I recommend a pinch of cinnamon powder.
– You can replace the grated lemon zest with that of an orange, with vanilla seeds or I recommend a pinch of cinnamon powder.
– You can replace the grated lemon zest with that of an orange, with vanilla seeds or I recommend a pinch of cinnamon powder.
