Shortcrust pastry is one of the most versatile and beloved base preparations in pastry. With its crumbly texture, it is perfect for tarts and cookies. Made with just a few simple ingredients — flour, butter, sugar, and eggs — it encapsulates all the magic of homemade baking. It requires attention and delicacy in its preparation, but the result rewards with irresistible aromas and genuine flavors. Whether enriched with lemon zest, vanilla, or cocoa, shortcrust pastry is a dough that wins over both young and old, transforming every dessert into a small masterpiece of goodness.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 9.5 inch pie pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1 cup butter
- 2 eggs
- 1 cup granulated sugar
- 1 lemon zest (untreated)
Tools
- 1 Stand Mixer
- 1 Spatula
Steps
To prepare the shortcrust pastry using the classic method, the butter must be at room temperature. Then, pour the butter cut into cubes, sugar, and lemon zest into the bowl of the stand mixer. Use the paddle attachment and start mixing at the lowest speed.
You need to get a homogeneous mixture, if the butter sticks to the paddle, stop the mixer and use a spatula to scrape the butter off and resume mixing. Subsequently, before adding the eggs, scrape the butter and sugar mixture off the paddle and then proceed to add the beaten eggs in two batches, they must be at room temperature.
After the eggs have been incorporated, add all the previously sifted flour. Turn on the mixer again at the lowest speed and continue mixing until the pastry is formed.
Remove the dough from the bowl and form a loaf. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour.
With the given doses, you can make a tart with a diameter of 9.5 inches or about 2 lbs of cookies.
This method allows you to make the shortcrust pastry faster. In a food processor, pour the flour, sugar, and cold butter cut into cubes. Pulse the processor until you get a crumbly mixture.
Then add the eggs, the grated lemon zest and pulse again until the eggs are incorporated. You will get a crumbly mixture, pour it onto a work surface and knead by hand until you get a smooth and homogeneous loaf.
Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour.
Storage and Tips
The shortcrust pastry can be kept raw in the refrigerator for up to 2 days. Alternatively, you can freeze it and store it for up to a month.
