It’s very simple to make the shortcrust pastry recipe for pies and cookies, my essential base for fragrant, perfectly made sweets. The dough includes butter, which gives the shortcrust pastry its typical taste and especially its fragrant melt-in-the-mouth texture, but if necessary you can replace it with vegetable butter or sunflower oil, bearing in mind that the flavor and texture will be slightly different.
The quantities in this recipe are for a tart pan of 9.5/10 inches or for making about 40 small cookies, but you can always double or halve the quantities. And also try it with the shortcrust pastry tartlets with jam.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg (whole)
- 2 egg yolks
- 1 pinch salt
- vanillin (1 packet)
Preparation
Place the softened butter at room temperature in a bowl. Add the sugar and mix the two ingredients. Add the whole egg and the 2 yolks and whisk the mixture.
Add the flour all at once, the pinch of salt, and the powdered vanillin. Mix coarsely with a fork to incorporate the flour well into the butter cream. Then knead with your hands on a well-floured work surface and form a dough ball.
Wrap the dough ball in plastic wrap and put it in the refrigerator for at least 1 hour. Before using the shortcrust pastry for your pies, cookies, or any other recipe with shortcrust pastry, leave it at room temperature for at least 10 minutes before using it.
