Shortcrust pastry for pie with butter
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: pie base 22 cm.
Complexity: easily
Quantity: pie base 22 cm.
While many people buy pre-made dough, it's very easy to make your own at home. With this recipe, you can weigh the ingredients on a kitchen scale or measure them out with cups and spoons (whichever is more convenient). Simply blend everything in a food processor until smooth. Let the dough rest in the refrigerator for a bit, and it's ready to go!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups (240 g) premium flour
- 1 tsp (6 g) salt
- 1 tbsp. l. (11 gr.) sugar
- 1 cup (225 g) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 0.5 cups (120 ml) ice water
- 1 tsp (5 ml) lemon juice
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Cooking the dish according to the recipe:
- In the bowl of a food processor fitted with the blade attachment, pulse the flour, salt, sugar and butter until the mixture resembles pea-sized chunks of butter.
- In a small bowl, combine ice water and lemon juice. Slowly add the liquid to the flour mixture, whisking until the dough is smooth. Pinch a small piece of dough between your thumb and forefinger to ensure it holds its shape.
- Place the dough on a lightly floured work surface and divide it in half. Carefully turn each piece of dough several times to catch any dry bits. Form each half into a loose disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.Note
The recipe uses wheat flour that has been refrigerated. The gluten used in kneading dough becomes denser in cold conditions, such as the refrigerator, making cold dough easier to roll out and better suited for decorating.
Author of the recipe - Gesin Prado is a pastry chef and television chef, and the author of a book with farming tips.
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