Shortcrust pastry is the perfect base for pies, tarts, and cookies, as well as savory pies and quiches. Today I offer you the recipe in both sweet and savory versions, with instructions for kneading by hand. Those who prefer can easily use a stand mixer with the appropriate hook.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 tbsp butter
- 2 1/3 cups all-purpose flour
- 2 eggs
- 1/2 cup sugar
- lemon zest (grated)
- 1 tbsp milk (optional)
- 1 pinch baking soda
- 1 tsp salt
Preparation
To prepare the shortcrust pastry, place the flour, sugar, and grated lemon zest on a work surface. Make a well and place the softened butter cut into pieces in the center. Work with your hands until you get a sandy mixture, allowing the butter to absorb into the flour.
Form a well again and add the eggs and a pinch of baking soda. Incorporate them by working the dough until you obtain a compact ball. If the dough is too dry and breaks, add a few drops of milk.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After the time has passed, it will be ready to make cookies, pies, or tarts.For the savory version, simply replace the sugar and lemon with a teaspoon of salt.
Both pastries should be baked at 356°F (180°C), in a static oven, for 20-25 minutes.
Tips and Storage
Shortcrust pastry can be stored wrapped in plastic wrap in the refrigerator for 3 days or in the freezer for up to 3 months; in the latter case, let it thaw slowly in the fridge.
When rolling it out and placing it in the mold, remember to butter and flour the bottom, and pierce the base with a fork to prevent rising and bubbles.
For cakes and pies, it is advisable to let the preparation cool completely before removing it from the mold to prevent it from breaking.
