The shortcrust pastry recipe I propose is a true passepartout in the kitchen.
I use it both for cookies and for pies that require a shortcrust base. It is a very soft type of shortcrust pastry, also suitable to be eaten as a simple cookie.
Here are some delicious recipes that have shortcrust pastry as a base.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 409.04 (Kcal)
- Carbohydrates 51.66 (g) of which sugars 20.25 (g)
- Proteins 6.94 (g)
- Fat 20.62 (g) of which saturated 12.99 (g)of which unsaturated 7.68 (g)
- Fibers 1.33 (g)
- Sodium 19.05 (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 Shortcrust Pastry
- 4 cups all-purpose flour
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 packet baking powder
Tools
- Stand Mixer Stand Mixer
Preparation of Shortcrust Pastry
Pour all the ingredients except the eggs into a large bowl. Knead with your fingertips to form a sandy mixture. This way the butter will combine with the flour and the shortcrust pastry will be more compact.
Add the eggs and knead quickly to form a smooth and uniform dough.
Wrap the dough in plastic wrap and place it in the fridge for at least half an hour
Once cooled, you can roll out the shortcrust pastry and use it for your preparations.
A tip for perfect rolling: Always roll out the shortcrust pastry between two sheets of parchment paper, this way the dough will not stick to the rolling pin and you can transfer the sheet directly into the mold on the lower sheet.
