Classic shortcrust pastry for pie
Votes: 57
Time:
Complexity: easily
Quantity: 2 round (23 cm) layers
Complexity: easily
Quantity: 2 round (23 cm) layers
This shortcrust pastry is perfect for baking pies, American pies, and tarts. You can make it ahead of time and freeze it. This dough is always useful for simple pies. If needed, thaw it, spread the fruit filling on it, and bake.
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. flour for baking (confectionery flour)
- 2 tablespoons of sugar
- 3/4 tsp salt
- 1 cup (230 g) cold butter, cut into pieces
- 6 tablespoons of cold water
- 1 tbsp lemon juice or white vinegar
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Recipes with similar ingredients: confectionery flour, sugar, butter, lemon juice
Cooking the dish according to the recipe:
- In a bowl, combine the flour, sugar, and salt with a mixer fitted with the paddle attachment. Beat in the butter on low speed or mix it in by hand, cutting it into the flour with a knife until the mixture turns pale yellow (this means the butter is properly incorporated).
- Mix the water and lemon juice and pour the mixture into the dough, stirring until it comes together. Form it into 2 disks, wrap in plastic wrap, and refrigerate for at least 2 hours before rolling. Alternatively, you can freeze the dough for up to 3 months and defrost it in the refrigerator before rolling.
Author of the recipe - Anna Olson is a pastry chef and television host.
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