Shortcrust pastry is a basic pastry preparation, 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 definitely one to keep on hand, and it’s super tested; in fact, it was first my grandmother’s and then my mother’s! Let’s make it together, and I’ll see you on my Facebook page, my Instagram profile, TikTok, 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 the 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’ll need
- Pastry board
- Plastic wrap
- Fork
Prepare the classic shortcrust pastry
The preparation of shortcrust pastry is very simple and must be done quickly to avoid warming the butter too much as it would make it too sticky.
Place the flour on the pastry board in a fountain shape, make a well in the center to accommodate the cold butter cut into pieces, the sugar, the egg and the egg yolk, the grated lemon zest, and the pinch of salt. Start mixing all the ingredients with a fork, then quickly knead by hand. Form a nice homogeneous dough and wrap it in plastic wrap; resting in the refrigerator for at least two hours is mandatory to make it more compact, elastic, and perfect for our recipes.
We can use it for delicious cookies or a wonderful tart. The recipe is perfect for a 10-inch mold.
Storage and Tips
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 orange zest, vanilla seeds, or I recommend a pinch of cinnamon powder.
– You can replace the grated lemon zest with orange zest, vanilla seeds, or I recommend a pinch of cinnamon powder.
– You can replace the grated lemon zest with orange zest, vanilla seeds, or I recommend a pinch of cinnamon powder.
