Shortcrust pastry base for pies
Votes: 8
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 2 cakes
Complexity: easily
Quantity: 2 cakes
Shortcrust pastry is much easier to knead than it might seem. The key is to make sure the butter is very cold. Then it crumbles easily and mixes perfectly with the flour and other ingredients. This base is perfect for open pies with moist fillings, such as meat tartlets, pumpkin pie, coconut cream tart, and the like. It's the perfect base for pies, tarts, and pastries. Furthermore, this base can be stored in the freezer for quite a long time, and if needed, it can be defrosted, rolled out, and baked into a pie with any filling. This dough recipe produces a very tender pie crust with a slightly crispy crust.
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 and 1/4 tbsp. cake flour
- 2 tablespoons of sugar
- 3/4 tsp salt
- 1 cup cold butter
- 6 tablespoons of cold water
- 1 tbsp lemon juice or white vinegar
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Cooking the dish according to the recipe:
- In a bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt. Cut in the butter by hand or beat it on low speed until the mixture turns pale yellow (a sign that the butter has been properly incorporated).
- Mix the water and lemon juice and pour the mixture into the dough. Knead it. Form the dough into 2 disks, wrap in plastic wrap, and refrigerate for at least 2 hours before rolling. You can also freeze the dough for up to 3 months and thaw it in the refrigerator before rolling.
Author of the recipe - Anna Olson is a pastry chef and television host.
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