Pies are not shortbread at home. Shortbread dough for pie and cookies: cooking secrets

Text: Anfisa Shumova

Shortcrust pastry for the pie is prepared simply and quickly, and the baked goods from it turn out delicious and elegant. The fillings can be very diverse.

Rules for preparing shortcrust pastry

In order for the shortcrust pastry for the pie to give it an airy, flaky crust, it is important to follow the rules for its preparation. For example, it is important that the kitchen is cool and the ingredients for the dough are chilled - solid butter, ice water. Try to touch the dough with your hands as little as possible, otherwise it will be too sticky and tough.

To make shortbread pie dough more tasty, use butter and margarine at the same time. After kneading the shortcrust pastry for the pie, you need to put it in the refrigerator for half an hour so that it is pressed and compressed - this will make it easier to roll out. When rolling, sprinkle the surface of the table with flour to prevent the dough from sticking. When placing the dough in the pan, press it into the pan with your fingers, making sure that no air pockets form. The dough should not be stretched or pulled out, because... It may shrink during baking. Bake these pies in a glass or metal pan with frosted sides.

Shortcrust pastry for pie - recipes

Shortcrust pastry recipe for open pie.

Ingredients: 200g butter, 1 cup sugar, 2 eggs, 4 cups flour, 1 tsp. baking powder, vanilla sugar.

Preparation: melt the butter over low heat in a metal bowl, place in a bowl, add sugar and mix well. Let the mixture cool. Add eggs, vanilla sugar and mix again. Sift the flour, combine with baking powder, pour into a bowl, knead the dough.

Shortcrust pastry recipe for closed pie.

Ingredients: 340g flour, ½ tsp. salt, 60g margarine, 125g cold butter.

Preparation: mix flour and salt, add diced margarine and butter, flour, chop with a knife so that the mixture looks like coarse crumbs. Pour in 4-6 tbsp. ice water one spoon at a time, stirring the dough with a fork each time. Form 2 balls of dough, wrap in film, put in the refrigerator for half an hour. Roll out the dough on a floured table so that you get a circle 5 cm larger than the shape, roll it onto a rolling pin, unroll it onto the pie pan, trim the edges of the dough, put the filling, place a smaller piece of dough on top, cut a few slits in it, tuck the edges dough and pinch nicely.

Bake shortcrust pastry pies in the lower third of the oven so that the bottom of the pie is crumbly and the top is not burnt. If the pie is already browned but remains moist inside, cover it with foil to prevent the top from burning.

Preparing shortcrust pastry for pie, tart, and cookies is as easy as shelling pears and only takes 10-15 minutes. Moreover, any pastry made from such dough can be not only sweet, but also with meat, cheese, fish or any other hearty filling. But, as many recipes for pies as there can be, there are also so many variations of shortcrust pastry.

This is a basic recipe that is quite simple and versatile, and most importantly, suitable for absolutely any dish. This dough will be crispy, but tender inside, and also strong enough to withstand any filling, even liquid.

To give this base additional flavor, you can add citrus zest, vanilla or spices.

However, for the basic recipe you need to take:

750 grams of butter;
15 grams of salt;
40 grams of chicken yolks;
15 grams of powdered sugar or fine sugar;
200 grams of whole milk;
1 kilogram of flour.

The temperature of the food is especially important when cooking. So, the butter should be cold, but not frozen, that is, it should hold its shape and not spread, but at the same time be a little pliable and cut well with a knife. But yolks are used only at room temperature.

Cut the cold butter into cubes, and in a separate bowl, rub the butter and flour with your hands until crumbly. Add all the yolks, as well as sugar and salt. Stir and then pour the milk into the bowl and knead the dough with your hands. It will turn out soft, homogeneous and elastic. This type of dough will benefit from lying in the refrigerator for about an hour. The main thing is to wrap it in a bag, otherwise its surface will weather.

Lemon Pie Base

This is exactly the recipe when the dough can be flavored with zest so that it harmonizes well with the filling. It is also distinguished by the presence of baking powder and starch. The first will give greater fluffiness, and starch will make the finished dough more crumbly.

Ingredients:

flour – 400 g;
drained butter, fat content of at least 82% – 200 g;
egg category C1 – 2;
baking powder – 1 tsp;
lemons – 2;
sugar – 250 g;
potato or corn starch - 1 table. spoon.

This dough is prepared in a different way and does not require rubbing cold butter with flour. First you need to zest the lemons. Then mix it with flour, which has been sifted and combined with baking powder. Next, soft butter must be thoroughly ground with sugar. After this, add the eggs to the butter one at a time, mixing them well. Then add flour to the butter-egg mixture and immediately knead the dough with your hands. Let it rest on the refrigerator shelf under film for about 20 minutes, after which it can be rolled out and filled with lemon filling.

Grated shortcrust pastry pie

In fact, behind this name lies a dessert that is well known to all of us from childhood. Traditionally, currant jam is used for the filling, which is sprinkled with shortcrust pastry crumbs on top.

To recreate this recipe, use:

4 cups high-grade flour;
200 g unsalted plums. oils;
a little vanillin;
2 village eggs;
1 tbsp. fine sugar;
half tsp soda;
half tsp vinegar;
1 tbsp. currant jam with berries.

To prepare the dough, first cut the butter into cubes and soften it a little. You can take it out in advance and put it on the table, or you can put it in the microwave for a few seconds. It is important not to melt it, but only to soften it. Using a mixer or by hand, mix the butter with vanilla and sugar. Break the eggs into a homogeneous mass and mix everything again. In a small container, quench the baking soda with vinegar and stir into the dough.

Add half a glass of the total amount of flour, sift the rest and slowly add it into the dough, kneading it thoroughly. When it is ready, divide it into 2 parts, one of which will be slightly larger. Place a sheet of baking paper on a baking sheet and spread it on it with your hands, stretching it to form the base of the pie. Spread the jam on it in an even layer.

Add the remaining half a cup of flour to the second piece and knead until a homogeneous, denser and dry dough. Rub it through a coarse grater over the jam to obtain shavings. Place the baking sheet in the oven for a quarter of an hour at 200 degrees. The finished pie can be served whole, or cut into diamonds, giving the shape of portioned cookies.

Sour cream based dough

You will get a more tender, crumbly, melt-in-your-mouth dough if you prepare it with sour cream. It will make a sweet pie with jam or berries, cookies or bagels.

Compound:

300 g flour;
1 tsp. baking powder;
150 g unsalted plums. oils;
2 tbsp. spoons of granulated sugar;
1 egg category C1;
salt;
1 tsp. vanilla sugar;
100 g fat sour cream.

You can knead by hand, but it is easier to use a mixer.

It is convenient to make shortcrust pastry in a planetary mixer using a paddle attachment, but a regular mixer with spiral attachments will also work just fine.

Place soft butter, sugar, salt and vanilla sugar in a mixer, beat until fluffy. Add sour cream and egg to it and continue beating for another minute. Next, add flour and continue working at low speed. When it becomes homogeneous and elastic, wrap it in film and leave it in the refrigerator to ripen for a couple of hours.

How to make shortcrust pastry without eggs?

The basic recipe includes eggs, but there are times when you have to omit them. You can make shortbread dough without them. The taste will be slightly different from the classic one, but not for the worse.

Components:

3 cups sifted flour;
200 g quality plums. oils;
4 table. spoons of sour cream;
1 tbsp. Sahara;
a quarter teaspoon of salt.

Mix soft butter with granulated sugar and rub with your hands until the grains melt. Add salt and flour to the butter and knead the dough. Then add sour cream and mix it into the dough. After that, wrap it in film and put it in the cold for a couple of hours.

Yeast base for pies

Yeast shortbread dough can be the highlight of your homemade baking. This dough is unusual, it took the splendor of yeast, the fragility of shortbread and became a decoration for any pastry.

To make shortcrust pastry with yeast, take:

25 g fresh yeast;
table. a spoonful of sugar;
half a tbsp. milk;
egg;
250 g plums. oils;
3 tbsp. flour.

First you need to take the yeast, grind it with sugar, and then dilute it with warmed milk. Leave the bowl for a while. In the meantime, take care of the butter - put it on a board along with the flour and chop it into crumbs with a wide knife. Beat the egg into the flour and butter, beat with a fork and mix well. Transfer the resulting dough into a bowl, pour in the yeast mixture and knead the dough. If it is too sticky, add a little flour. Knead and, as usual, wrap it in film and refrigerate for an hour. After which the dough can be rolled out and a pie can be prepared on its basis.

Sand base for pie with cottage cheese

Another ingredient that will give the dough a pleasant creamy taste and a variety of textures is cottage cheese. From this shortbread dough you can make a pie with curd filling. To fully reveal the taste of the dairy product, you can make a filling of fruit or even unsweetened, for example, cheese with herbs.

For the curd dough, take:

225 g flour;
150 g cottage cheese;
150 g plums. oils;
1.5 tbsp. l. Sahara;
a pinch of salt.

This recipe calls for cold butter, cut into cubes. If you rub it with your hands, they should also be cool enough so that the butter does not melt before the process begins. Therefore, keep your hands under cold water and then knead the butter with flour, curd, sugar and salt. Due to the fact that the cottage cheese may be less or more fatty, the consistency of the dough may also change. If the dough is too liquid, add a little flour. If the dough doesn't come together and the dough looks more like dry crumbs, add a little ice water. When the dough is well mixed and an elastic, homogeneous lump is formed, wrap it in a bag and leave it in the refrigerator for an hour or even a couple of hours.

How to make chocolate dough for berry pie?

Any of the above cooking options is suitable for berry pie. However, you can add components to the composition that will make the taste of the finished baked goods richer, for example, chocolate. The combination of shortbread chocolate dough with juicy berries, for example, cherries, is a real pleasure.

The easiest way to make shortcrust pastry chocolate is to replace part of the flour with cocoa. Just under no circumstances should you add cocoa to the base recipe without removing some of the flour. Excess ingredients will make the dough too dry.

But there is a way to make shortbread dough not just brown, but truly chocolate, with a bright, rich taste.

To prepare it take:

270 g baking flour;
200 g fresh plums. oils;
egg category C1;
3 table. spoons of cocoa;
30 ml milk;
6 table. spoons of sugar;
salt.

To begin, place 50 grams of butter, as well as sugar and milk, in a small ladle. Keep on low heat until butter and sugar melt. Add cocoa to the mixture and, stirring, bring it to a boil. Without stopping stirring, cook the mixture for a couple of minutes until thickened.

Next, remove the ladle from the stove and cool. At this time, prepare the dough base. It is convenient to do this in a food processor. Its knives will quickly grind the remaining butter, flour, egg and salt into crumbs. Add the chocolate mixture to the crumbs and mix everything. The finished dough will be very tender, but will not hold its shape and will not be flexible. In order for it to acquire such qualities, it needs to ripen in the refrigerator. Be sure to wrap it in film so as not to weather it.

Shortbread dough is quite easy to prepare. But to make it perfect, you need to know some secrets. In this article I will write how to make sweet shortbread dough, from which you can create classic figured cookies, tartlets, tarts, and baskets. This dough can be prepared for future use and stored in the freezer for up to 3 months.

In addition to the recipe for the dough itself, I will write how to bake delicious gingerbread cookies, tangerine tart, and classic shortbread cookies from this dough.

This dough turns out perfect. The shortbread dough itself should resemble wet sand in structure; when finished, it turns out crispy and crumbly. This dough can be used to make cookies, tarts and tartlets, cake baskets, and cake layers.

In this recipe, I will show you how to properly knead the dough so that it rolls out well and does not break after baking. I will also share the secrets of making shortcrust pastry.

Ingredients:

cold butter - 300 gr.
powdered sugar or sugar - 150 gr. (4 tbsp with top)
eggs - 2 pcs.
sour cream - 1 tbsp.
salt - 1 pinch
low gluten flour - 600 gr.

Step-by-step preparation of shortcrust pastry.

Secret No. 1. The butter should be cold. It is from this oil that the loose structure of the dough will be obtained. Do not remove the butter from the refrigerator in advance to allow it to soften. And especially don’t drown him. Melted butter will not make good shortcrust pastry with the desired texture. It will be sticky and stringy.

1. Grate the cold butter. Do this quickly so that the oil does not have time to heat up from the heat of your hands. Otherwise it will be difficult to rub it, it will float.

Add powdered sugar to the grated butter. You can also add sugar, but the powder will grind better with cold butter and there will be no grains. Using a fork, mash the butter together with the powdered sugar. Also do this quickly so that the butter does not melt.

Secret No. 2. There should be exactly 2 times less powdered sugar than butter. Too much sugar will make the dough crumbly and the cookies less crispy.

Beat the eggs into the dough. Beat in one egg first, stir, then beat in the next one.

Secret No. 3. Place 1 tbsp into the dough. sour cream. It will make the dough more elastic and will not crumble. But too much sour cream will also cause harm: the dough will float and lose its necessary consistency.

After the eggs, add 1 tbsp. sour cream and mix with a fork.

Add a pinch of salt and stir quickly. Very little salt is added to all sweet baked goods, because it better reveals the taste of sugar and gives a new flavor note.

Secret No. 4. Shortbread dough requires flour with a low gluten content (less than 20%). This flour is made from soft varieties of wheat. If you don’t have such flour, then use this advice. Take a glass of regular flour, add 2 tbsp. flour, instead put 2 tbsp. starch. The result is a mixture with low gluten content.

For 300 gr. you need to put 600 grams of oil. flour, that is, the proportion is 1:2. If there is too much flour, the dough will turn out hard and you won’t be able to mold it into the desired product. Sift the flour and add to the oil base, stir quickly. When the dough already looks like crumbs, knead it with your hands, but not for long, otherwise the cookies will not be so crispy. The finished dough is quite tight.

Add 1 tsp to the cookie dough. baking powder, you do not need to put it in the tart dough.

Wrap the dough in cling film and place in the refrigerator for 30 minutes to cool (or 2 hours). The dough cannot be rolled out right away, the dry and wet ingredients must react, then the dough will be elastic and pliable.

How to make various pastries from shortcrust pastry.

The process of preparing dough from 300 grams was described above. oils For this amount of oil you need to take 600 grams. flour. I will divide this oil base into 3 equal parts (100 grams of oil each). You will get 200 grams for each part. flour. From the first part we will make classic shortcrust pastry cookies, from the second part - tangerine tart, from the third - ginger cookies with chocolate.

The raw dough can be made in advance and frozen in the freezer. There it can be stored for several months.

Making ginger cookies from shortcrust pastry.

Additional Ingredients:

ground ginger - 1 tbsp. no slide
baking powder - 1 tsp. no slide
nuts and chocolate for decoration

As you can see, the additional ingredients are dry, so they must first be mixed with flour, and then combined with the oil base. So, in 200 gr. flour (per 100 grams of butter) add 1 tbsp. ground ginger and 1 tsp. baking powder, mix. 200 gr. flour - 6 tbsp. with a slide. You can also add vanilla or vanilla if you wish.

For this baking, it is better to use baking powder rather than soda, because soda acts immediately, while baking powder acts gradually during the baking process. Since our dough will still be cooling, an immediate reaction is not needed.

Mix the dry mixture with the oil mixture, knead the dough, just do not knead the shortbread dough for a long time. Wrap in film to prevent the dough from drying out and place in the refrigerator (from 30 minutes to 2 hours).

After half an hour, take out the dough and roll it out on parchment about 5 mm thick. Cut out the desired shapes with cutters and bake on parchment at 200 degrees for 15 minutes.

If desired, cookies can be decorated with chocolate and nuts. To do this, take any nuts and chop them (you can do this with a rolling pin). Also take any chocolate, but not porous. Melt it in a water bath, be careful not to overheat, otherwise it will separate.

When the finished cookies have cooled a little, dip half of them in chocolate and then in nuts. Place on parchment paper and leave until the chocolate hardens.

The finished liver is very aromatic and tasty.

Tangerine tart.

Additional Ingredients:

eggs - 4 pcs.
starch - 40 gr. (2 tbsp)
tangerines - 4-8 pcs.
lemon - 1 pc.
sugar - 150 gr. (8 tbsp)
butter
almond flakes - for decoration
powdered sugar - for decoration

From tangerines and lemon you will need zest - 1 tbsp. and juice - 250 ml

In meat base with 100 gr. add 200 g of oil. sifted flour. There is no need to add baking powder to these baked goods, as in cookies. Mash the base with flour until crumbly, then quickly knead the dough for 1 minute. Wrap in film and refrigerate for at least half an hour.

While the dough is cooling, you can prepare the cream.

Mix the eggs with a whisk until smooth.

Tangerines and lemon should be poured with boiling water for a few seconds. Next, remove the fruit from the water and dry it with napkins. The next step is to grate the zest of tangerines and lemon on the smallest grater. Rub, turning the fruit in a circle. Make sure that the white part does not rub off; only the orange part is needed for the zest, otherwise the filling will be bitter. In total you need 1 tbsp. zest.

If desired, citrus zest can be replaced with finely chopped candied fruits. Or don't use it at all. You can also put the zest in the dough rather than in the cream.

You need to squeeze the juice out of fruits without zest. Do this in any way, the main thing is that no seeds or pulp get into the juice. You can grind the pulp (remove the seeds in advance) in a blender, and then squeeze through cheesecloth or a sieve. Or squeeze the juice through a sieve using a fork. For the cream you need 250 ml of juice.

Combine citrus juice and zest in one bowl. Add sugar to them and mix. Next, pour in the stirred eggs and bring until smooth. You don't need to beat for a long time, just combine everything together.

To prevent the cream from burning, it must be brewed in a water bath. To do this, boil water in a saucepan. Place the cream in a bowl or saucepan on top of the boiling water. Cook, stirring to prevent the eggs from curdling, until the foam subsides and the cream begins to thicken a little.

When all the foam has gone, add butter to the cream and melt it.

Dissolve starch in cold water until smooth (for 2 tablespoons of starch, take 6 tablespoons of water). Add starch to the cream and stir. Heat the cream until thickened for a few more minutes. After this, set it aside to cool.

Never throw in dry starch to thicken anything. Be sure to dilute it in cold water.

Once the dough has cooled, remove it from the refrigerator. Take a shape with high sides. Roll out the tart dough thinly, about 2-3mm thick. There are two ways to form a pie:

Place the mold on the parchment and use a knife to cut a circle along the bottom of the mold. Place the dough on this parchment circle and roll it thinly over this workpiece. Transfer the rolled out dough along with the parchment into the pan. Using your hands, knead the dough into edges. There is no need to additionally grease the pan, the dough is fatty and will not burn.
Roll out the dough thinly, with a diameter larger than the bottom of the mold. Using a rolling pin, transfer the dough into the pan, place it and use a knife to trim off any excess dough that hangs over the edges and form sides.

To prevent the dough from rising during baking, it needs to be weighted down. Professional chefs use special stones for this. At home, you can take beans or other dry cereals (peas, buckwheat, rice).

Cover the tart completely with parchment (the sides should also be covered) and pour beans into the pan, about 500 g.

Place the tart in an oven preheated to 200 degrees to bake for 10 minutes. After 10 minutes the edge of the tart will be golden brown. Remove the pan, remove the parchment with beans and bake the pie for another 5 minutes. After this, let the tart cool in the mold.

When the tart has cooled, remove it from the pan. To do this, carefully turn the pan over so as not to break the baked goods. Fill the tart with cream. Place in the refrigerator for half an hour until the cream hardens completely.

When the cream has hardened, decorate the tart with almond flakes and powdered sugar.

Carefully cut the tart and enjoy the delicious taste!

Classic shortbread cookies (white and chocolate).

Additional Ingredients:

baking powder - 1 tsp.
cocoa - 1 tbsp.

To make two types of classic cookies, divide the butter base from 100 g. butter into 2 more parts. In the first part, put flour (100 g per 50 g of butter) and baking powder - 0.5 tsp.

The second part also requires flour and baking powder, but also cocoa. Cocoa is not added additionally, but replaces one spoon of flour. That is, put flour on 1 tbsp. less (only 2 tbsp) and 1 tbsp. cocoa. All dry ingredients must be sifted to enrich them with oxygen. First mix flour, cocoa and baking powder separately, then add this dry mixture to the oil base.

Knead the dough and put it in the refrigerator, not forgetting to wrap it in film.

When the dough has rested, you can roll it out to about 5 mm thick and cut out cookies with cookie cutters.

To avoid adding extra flour to the dough, roll it out between two pieces of parchment paper. It is also good to use a cold board for this (also hide it in the refrigerator along with the dough) and a cold rolling pin.

Cover the baking sheet with parchment; there is no need to grease it with oil, since the cookies are quite fatty. Preheat the oven to 200 degrees. Sprinkle the cookies with sugar and bake for 15 minutes until browned.

Let the cookies cool on the baking sheet. The taste of these cookies develops well with milk.

Prepare shortbread dough according to this recipe and you will have a masterpiece! Write in the comments what kind of baked goods you made. I wish everything was delicious!

Once upon a time, I was completely confused by the concepts of “short pastry”, “sweet chopped”, “unsweetened chopped” - the set of products is the same, but the preparation technology and the finished result are different. If you also want to figure it out, read carefully, I’ll quickly “untangle” you =)

So, flour, butter, yolks. Let's figure out what each ingredient is responsible for in the test.

Flour

For shortcrust pastry, you need to choose flour with a low protein content. In our realities, this is ordinary white flour of the highest grade. Some flour can be replaced with rice, rye, corn, buckwheat or whole grain flour, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and complicate its flavor. Gluten - translated from Latin (gluten) - is glue. The less gluten in the flour, the more loose and crumbly the dough will be, so if you find low-gluten flour, grab it. It’s healthier) And you’ll need it for crumbly dough!

Butter

The oil must be of the highest quality in composition, with a high fat content (at least 82%), the proportion of oil in the composition is quite large, so its taste will affect the taste of the entire dough. In some recipes, butter is replaced with fat. This composition guarantees both density and friability at the same time.

Depending on the recipe, the ratio of flour to butter varies, usually in the range of 1:1 (i.e., equal amount of flour and butter by weight). But some recipes give a 2:1 ratio (twice as much flour as butter). The more oil in the dough, the more tender and crumbly it turns out. It is very important to take this into account when choosing a recipe for an open pie: if the dough is very tender, it will not hold the heavy filling.

Granulated sugar

This is perhaps the only type of dough in which you can vary the amount of sugar to your taste without fear of ruining its structure. In unsweetened pies, you can completely avoid sugar in the dough. But there are also recipes in which the amount of sugar reaches 80% of the weight of all other ingredients. The main thing to remember is that excess sugar can make the finished pie tough and overly browned.

Brown sugar will add a caramel flavor and aroma to baked goods. Sometimes granulated sugar is replaced with powdered sugar, which makes the dough softer and denser at the same time.

Eggs

They act as a liquid in the dough, along with water, milk, and any fermented milk products used in recipes. Sometimes whole eggs are mixed in, often only the yolks or only the whites. It must be remembered that the yolk of an egg is fat, and the white is water. Want a richer dough? Use “fat” liquid in the dough! That is, shortbread dough made with water will always be denser and simpler in taste than dough made with yolk and milk.

Baking soda and baking powder

According to the rules, neither soda nor baking powder are added to shortbread dough, since looseness is ensured by proper preparation, but some housewives play it safe in this way by resorting to the help of baking powder. Baking will definitely succeed with baking powder.

Salt

Salt must be added so that the dough is not bland and its taste is revealed; use the finest salt you can find.

Shortbread dough with cream

The most delicate dough of all types of shortbread due to the fact that water is practically excluded from the composition. This dough is easy to work with: it perfectly retains its shape when rolled out.

Shortbread dough with sour cream

To prepare this option, the entire volume of liquid in the recipe is replaced with sour cream. The acid contained in sour cream softens the gluten, thereby adding friability and elasticity. This dough does not shrink much when baking, it is tasty and tender.

How to properly knead shortbread dough?

To know how to knead correctly, let’s figure out what happens during kneading. Oil in the form of tiny particles is mixed with flour. The fat envelops the grains of flour so quickly that it prevents gluten from developing. And since there is not enough liquid in the eggs and butter for gluten to develop, the dough turns out crumbly.

By and large, three mixing methods are used:

Italian way
cream method
"chopped dough" method

But no matter which option you prefer, you need to remember the main thing: you cannot knead this dough for a long time. After adding liquid, collect the dough into a ball and you're done!

Butter shortbread dough for cakes, cookies, sweet pies

The dough obtained using this kneading method is rightly called shortbread. If you press on a piece of such dough, it will crumble like sand into tiny crumbs. It can be kneaded with a spoon, using a mixer or food processor. You can make delicious things from this dough.

Ingredients (for two pie crusts):

Flour - 250 g
Butter - 180 g
Granulated sugar - 200 g
Yolk - 1 pc.
Egg - 1 pc.
Salt - a pinch

An hour before cooking, remove the butter from the refrigerator so that it is warm and pliable when kneading. Place the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula to a light cream. Add the egg and yolk to the resulting mixture and stir until smooth. Sift the flour with salt and add to the rest of the ingredients. Knead the dough with quick movements. If you are working with a mixer, turn on the lowest speed. Once all the flour has been incorporated into the dough, it is ready. The dough turns out to be so tender that it is impossible to work with it without pre-cooling.

This dough stores well in the freezer, making it very convenient to prepare for future use.

The strongest shortcrust pastry for lattice pies

The dough for this recipe is so strong and elastic that it can easily be used for sweet pies covered with a “lattice” of dough, for baked goods with heavy filling, and for free-form pies. The temperature of the oil is very important here: cold, but not from the freezer. Cut into cubes, the butter should easily retain its shape, but when pressed with a knife, it should easily flatten.

For 1 half-closed pie with a diameter of 24-26 cm:

Flour - 400 g
Fine granulated sugar or powdered sugar - 120 g
Salt - 1/2 tsp.

Preparation

The butter should be cut into cubes with sides of 1 cm. Sift all the dry ingredients into a blender/mixer bowl and add the chopped butter. Turn the blender on to the lowest speed and as you knead the dough, make sure that the butter is evenly distributed in the bowl. You can increase the speed a little, but not to maximum, otherwise the oil will heat up very much and saturate the flour.

When all the butter particles have been rubbed into the flour, stop the mixer and scrape the dough off the blender blades/mixer paddle. Add the powdered/granulated sugar and let it combine with the butter/flour crumbs (this should only take a few seconds).

Place the dough on a floured work surface and knead 2-3 times. Flatten the dough into a disk shape, wrap in cling film and place in the refrigerator for at least 30 minutes, up to 24 hours.

Sweet chopped dough (sugar) for cookies and cakes

Products made from such dough are not only crumbly and tender, but also layered. The principle of preparation is that the flour is “chopped” or ground with butter until crumbs are formed, then the liquid is poured in and the dough is quickly kneaded. If a uniform fine crumb is formed, the dough will be similar to shortbread. If the crumbs are the size of a pea or the size of small beans, it looks like a puff pastry. Combining crumbs with pieces will give a sandy-layered structure.

Sweet chopped dough can be either unsweetened (brize) or sweet (sugar).

Ingredients for 1 open pie with a diameter of 26-28 cm:

Flour - 250 g
Cold butter - 200 g
Sugar - 100 g
Yolks - 2 pcs
Salt - 1/2 tsp

This type of dough can be used to prepare, for example,.
Chop the butter into pieces of various shapes. Sift the flour onto a work surface or into a bowl and sprinkle with salt and sugar. Place the pieces of butter on the flour and rub with your fingertips or a knife until you obtain a fine-grained mixture. Collect the crumbs in a mound, make a well in the middle, into which pour the yolk and 1 tbsp. l. milk. Gather the dough into a ball. If you can't do this, add 1 more tbsp. l. milk. Knead the dough 2-3 times until smooth. Form into a ball, flatten into a disk, wrap in cling film and refrigerate for 30 minutes, or preferably 4 hours.

Unsweetened chopped dough (breeze)

I prepare this type of dough according to this recipe:

Flour - 150 g
Butter at room temperature - 110 g
Salt - 1/2 tsp.
Yolk - 1 pc.
Cold milk/water - 1-2 tbsp. l.

It is very convenient to knead the chopped dough in a food processor or in a blender bowl with a knife attachment. Pour flour, salt into a bowl, cut the butter into small pieces. Turn the contents of the bowl into crumbs using short pulses of 3-4 seconds. Add milk and yolk. Turn on the processor until the dough comes together into a ball (usually this happens in no more than 1 minute).

Based on this dough you can make a delicious pie -.

How to bake shortbread dough

There are two baking methods: the first is to fill the sand base with filling and bake everything together. Second - first we bake the base until half cooked, after that the filling is laid out on it and baked together with the dough. Thanks to pre-baking, the dough does not become sticky due to the moist and juicy filling.

To make the dough basket beautiful and regular in shape, the “blind baking” method is often used, that is, without filling, but under a load. This technique is usually used for open-faced pies to ensure that there is a well-baked dough underneath the filling.

How to do it: Place baking paper slightly larger than the base on the dough base. Lay out the beans (beans, peas) for weighting and place in the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then remove the pan, remove the paper weight and return the pan to the oven for 5-7 minutes. The weight allows the dough to maintain its shape - the sides do not fall and the bottom does not rise.

The general rule is this: in pie recipes with liquid fillings, it is advisable to pre-bake the crust. Pies with crumbly and thick fillings can be baked in one batch.

I wish you only successful experiments in the kitchen! I hope the information on how to make shortcrust pastry will be useful to you many times!

Since the shortcrust pastry recipe involves using a large amount of fat, you should not allow it to heat up while kneading the dough. The rolling surface and dough pieces must be cooled, otherwise the dough will become sticky and will not hold its shape well.

The right shortcrust pastry recipe is the secret to delicious baking

Ingredients

Wheat flour 500 grams Granulated sugar 1 stack Butter 300 grams Chicken eggs 2 pieces) Yolk 1 piece(s)

Number of servings: 20
Preparation time: 10 minutes
Cooking time: 30 minutes

For cookies

This shortbread dough is used for baking cookies, pastries, cakes, and pies. There is no need to add soda to it if it is well mixed.

The process of preparing shortcrust pastry according to the classic recipe:

Cut the cooled butter into small cubes. Place in a container where flour, granulated sugar and salt are mixed.
Chop the butter and flour mixture with a knife - you should get a mass that resembles crumbs.
Add eggs and yolk to the resulting dough. Quickly stir the ingredients until smooth.
Knead the dough quickly. It should become a single and smooth mass.
Roll the resulting dough into a ball, place it on a plate and place in the refrigerator for 30 minutes.

When time is up, you can create cakes or cookies from the dough. To do this, you need to quickly roll out the layers using a cool rolling pin. It is better to roll out the dough on parchment paper, which makes it easy to transfer the products to a baking sheet.

For the pie

This dough is suitable for creating an open pie; the filling can be anything - use fresh or canned berries, fruits...

To prepare shortcrust pastry for the pie according to this recipe you will need:

butter (200g);
granulated sugar (1 tbsp);
eggs (2 pcs);
wheat flour (4 tbsp);
baking powder (1 tsp);
vanilla sugar according to taste preferences.

Cooking process:

Melt the butter in a metal bowl. Pour it into a bowl, add granulated sugar, mix the ingredients well. Let the resulting mass cool.
Beat the eggs, add vanilla sugar to the mixture. Mix everything thoroughly again.
Combine the sifted flour with baking powder.
Place the bulk products in a bowl with the resulting mixture. Knead the dough.

You can create pies from the finished dough by placing the prepared filling on top. But before cutting, you need to roll the dough into a ball, flatten it a little and put it in the refrigerator for about 30 minutes. The layer should be rolled out to a thickness of no more than 0.8 cm, otherwise the product will not bake as needed.

The baking tray on which the cake will be baked should not be greased, since the dough contains a sufficient amount of oil.

Bake the pie according to this shortcrust pastry recipe in the lower part of the oven, setting the temperature to 180-200°C. With this positioning of the baking sheet, the bottom of the baked goods will be crumbly, and the top will not burn. If the pie has already browned enough, but the inside is not yet completely baked, then it is better to cover it on top with foil.

The preparation time for shortcrust pastry increases due to the fact that it needs to be kept in a cool place for some time. To prevent this dough from crumbling, do not knead it for more than 2 minutes.