Learn to make a delicious and easy shortcrust pastry quickly with this recipe. With just a few ingredients and simple steps, you can create the perfect base for pies and cookies.
You can use this recipe to make:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 239.34 (Kcal)
- Carbohydrates 31.88 (g) of which sugars 13.52 (g)
- Proteins 3.11 (g)
- Fat 12.00 (g) of which saturated 7.35 (g)of which unsaturated 4.66 (g)
- Fibers 3.32 (g)
- Sodium 100.31 (mg)
Indicative values for a portion of 2 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
- 1.6 cups flour
- 7 tbsps butter
- 2 egg yolks
- 0.5 cups sugar
- 1 lemon
- 0.5 tsp salt
Tools
- 1 plate
- 1 kitchen scale
- 1 fork
- 1 cutting board
- 1 saucepan
Procedure
Here is the step-by-step recipe to follow for preparing easy shortcrust pastry.
First, melt the butter in a saucepan over low heat. It should completely melt into a liquid. The butter should melt but not get too hot or start to cook.
Once the butter is melted, turn off the heat and let it cool off the stove.
Now place the flour, sugar, salt, and egg yolks in a bowl and add the cold, still liquid butter.
The butter should not be hot or it will cook the egg, making it hard.
At this point, all you have to do is mix the ingredients well to get your shortcrust pastry dough.
After forming the shortcrust pastry dough ball, let it rest wrapped in plastic wrap for at least 30 minutes.
Now that the dough is ready, I recommend rolling it to a thickness of 1/8 inch. This way, it will cool more quickly in the refrigerator. Use freezer bags or plastic wrap to pack it.
You can also freeze the shortcrust pastry in freezer bags for later use; it thaws in 2 hours in the refrigerator.
This shortcrust pastry bakes in a static oven at 180°C (356°F) for 20-25 minutes or at 160°C (320°F) in a fan mode. The time varies from 12-15 minutes for cookies to 35-40 minutes for filled tarts.
For exact baking times, I recommend following the final recipe.
With these doses, you can prepare a 20 cm (8-inch) tart or 4 mini tarts of 12 cm (4.7 inches). If you want to make a 24-26 cm (9.5-10 inches) cake or with decorations, double the indicated doses.
Your easy shortcrust pastry is ready!
Plating Tips
I like to make mini tarts with custard, with fruit, or with zabaione to bring to the table at the end of a meal.
Shortcrust Pastry Pairing
To best accompany the shortcrust pastry, we recommend serving it with a sweet wine, such as a Moscato d’Asti or a Passito di Pantelleria. These aromatic and sweet wines will perfectly complement the buttery and sweet taste of the shortcrust pastry.
