Homemade Shortcrust Pastry
Homemade Shortcrust Pastry
Three recipes: original, with low G.I. indications, vegan, and gluten-free
Dough by hand, with the mixer, and also with the Bimby
The shortcrust pastry is of French origin, and just like shortbread, it can be prepared by hand, with the mixer, or with the Bimby.
It’s an easy dough to make, but it has 3 peculiarities:
1- the butter must be strictly cold
2- the dough should be worked as little as possible,
3- and lastly, the dough must rest in the fridge for at least 3 hours.
By following these three tips, you can now try making this dough to create many beautiful dishes.
As mentioned above, I will show you both the original preparation and the vegan and gluten-free preparation with the respective ingredients step by step.
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- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 2 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 134.42 (Kcal)
- Carbohydrates 13.71 (g) of which sugars 0.43 (g)
- Proteins 2.16 (g)
- Fat 8.18 (g) of which saturated 5.17 (g)of which unsaturated 2.79 (g)
- Fibers 0.42 (g)
- Sodium 146.83 (mg)
Indicative values for a portion of 35 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
Homemade Shortcrust Pastry
- 1 1/4 cups all-purpose flour (Or 150 g FiberPasta flour)
- Half teaspoon salt (in pieces and cold)
- 1/3 cup butter (in pieces and cold)
- 3 1/2 tablespoons water (ice-cold)
- 1 1/2 cups all-purpose flour
- 1/3 cup extra virgin olive oil
- 1/4 cup water
- Half teaspoon salt
- 2 cups gluten-free rice flour (or gluten-free mix)
- 1/2 cup butter (in pieces and cold)
- 1/2 cup water (ice-cold)
- 1 pinch salt
Homemade Shortcrust Pastry
Tools
What we need to make
- 1 Work surface
- 1 Mixer or the Bimby
- 1 Plastic wrap
Steps
Homemade Shortcrust Pastry
Place in the bowl of the mixer or on the work surface if kneading by hand the all-purpose flour, cold butter in pieces, salt, and water, knead quickly for at least 1 minute.
Transfer the dough onto the work surface, compact it with your hands, and flatten it into a block.
Wrap the block in plastic wrap and let it rest in the refrigerator until ready to use.
Use the shortcrust pastry as described in the recipes.
Place in the bowl the all-purpose flour, cold butter in pieces, salt, and water, knead: 20 sec./speed 4. Transfer the dough onto the work surface, compact it with your hands, and flatten it into a block
Wrap the block in plastic wrap and let it rest in the refrigerator until ready to use.
Use the shortcrust pastry as described in the recipes.
Preparation in Mixer or by hand
Place in the bowl of your mixer or on the work surface if kneading by hand, the all-purpose flour, extra virgin olive oil, water, and salt, and knead for 1 minute
Transfer the dough onto the work surface, compact it with your hands into a smooth block, and slightly flatten it.
Wrap the shortcrust pastry in plastic wrap and store in the refrigerator for at least 30 minutes.
After the time has passed, remove the plastic wrap and use to make savory pies or other preparations as desired.
Place in the bowl the all-purpose flour, extra virgin olive oil, water, and salt, knead: 20 sec./speed 5.
Transfer the dough onto the work surface, compact it with your hands into a smooth block, and slightly flatten it.
Wrap the shortcrust pastry in plastic wrap and store in the refrigerator for at least 30 minutes.
After 30 minutes or later, remove the plastic wrap and use to make savory pies or other preparations as desired.
Place in the bowl of the mixer or on the work surface if kneading by hand the all-purpose flour, butter, salt, and water, and knead quickly.
Transfer the dough onto the work surface, compact it with your hands, and flatten it into a block.
Wrap the block in plastic wrap and let it rest in the refrigerator until ready to use.
Use the gluten-free shortcrust pastry as described in the recipes
Place in the bowl the all-purpose flour, butter, salt, and water, knead: 20 sec./speed 4. Transfer the dough onto the work surface, compact it with your hands, and flatten it into a block
Wrap the block in plastic wrap and let it rest in the refrigerator until ready to use.
Use the shortcrust pastry as described in the recipes
Storage
Homemade shortcrust pastry can be stored in the fridge for up to 5 days wrapped in plastic wrap.
It can stay in the freezer for up to 6 months. Then it should be thawed on the lower shelf of the fridge and used immediately.
FAQ
Homemade Shortcrust Pastry
Why should the butter and water be cold?
The butter must be very cold, and so must the water: almost ice cold, the colder the better, as it helps to achieve a lump-free and homogeneous dough.
