How to Make Shortcrust Pastry: 5 Classic Recipes with Photos (Step-by-Step)
This beautiful and golden pastry gets its name from its wonderfully crumbly texture. It can be used for savory and sweet pies, tarts, cookies, and any other baked goods. You can even bake pizza or that classic grated pie. Here are 5 classic step-by-step recipes with photos on how to make shortcrust pastry!
1. Shortcrust Pastry according to GOST (State Standard)
A classic shortcrust pastry recipe used in bakeries and stores.
You will need: 200 g butter, 140 g powdered sugar, 350 g flour, 3 egg yolks, 1 tsp baking powder, a pinch of salt, 2-3 drops of vanilla or rum essence.
Preparation:
1. Take the butter out in advance so it softens to the point where you can press it with your finger. Beat it with a mixer for 3-4 minutes.
2. Add sugar or powdered sugar and mix with a mixer until smooth, about 5 minutes. Fine powdered sugar mixes better, but it's not essential.
3. Continuing to mix, add the egg yolks one by one or all at once.
4. Add baking powder, salt, essence (or vanilla sugar – to taste), and mix again. Finally, add the flour and quickly knead the dough.
5. Roll out the dough into a medium-thick disc, wrap it in cling film, and refrigerate for 30-40 minutes. After that, it's ready to use.
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2. Universal Shortcrust Pastry
This shortcrust pastry recipe is suitable for everything from cheesecake to pizza and tartlets.
You will need: 200 g butter, 400 g flour, 1 egg, 100 g sugar (to taste), a pinch of salt.
Preparation:
1. Add a pinch of salt and sugar to the sifted flour, then mix. Adjust the amount of sugar from 2-3 tablespoons to a full cup – depending on what you plan to bake next.
2. Add the softened butter to the flour and rub it in by hand until crumbly.
3. Add the egg, mix again, and knead by hand until you have a smooth, elastic dough.
4. Place it in a bag or wrap it in cling film and refrigerate for about 50 minutes to rest.
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3. Shortcrust Pastry with Lemon Juice
Lemon juice neutralizes the baking soda, making the dough lighter and more tender.
You will need: 2-3 eggs, 1 cup sugar, 3 cups flour, 250 g butter, 0.5 tsp baking soda, 3-4 drops lemon juice, vanilla sugar.
Preparation:
1. Crack the eggs into a bowl, whisk them, and rub with sugar until smooth.
2. Cut the softened (but not melted) butter into cubes and add to the eggs. Mix with a whisk or fork.
3. Quench the baking soda with lemon juice directly in a spoon and mix into the dough. Add vanilla sugar to taste.
4. Add the sifted flour and knead as you go. The amount can be adjusted based on consistency. It's best to knead the dough by hand on a table or silicone mat to ensure it's uniform.
5. Wrap the dough in cling film or a bag and refrigerate for 40-60 minutes.
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4. Shortcrust Pastry in a Mixer or Food Processor
Choose a paddle attachment – and you'll get excellent, uniform dough without getting your hands dirty.
You will need: 100 g sugar, 200 g butter, 300 g flour, 1-3 eggs.
Preparation:
1. Cut the butter into cubes and place it in the bowl of a food processor. Add sugar and beat the mixture on high speed for 10-15 minutes until it's a fluffy, uniform consistency.
2. Reduce the speed to medium, add the eggs and all the flour. The density of the dough depends on the number of eggs – the fewer eggs, the denser the dough.
3. Place the dough in a bag or cling film and refrigerate for 30-40 minutes.
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5. Shortcrust Pastry with Water
This is the ideal shortcrust pastry recipe for large and beautiful filled pies.
You will need: 250 g flour, 1 egg yolk, 50 ml water, 100 g butter, 80 g sugar, a pinch of salt.
Preparation:
1. Cut the butter into cubes and let it warm to room temperature. Mix it with flour, salt, and sugar by hand until crumbly.
2. Make a well in the dough, add the egg yolk and water, and mix again.
3. Knead the dough well, form it into a ball, wrap it in cling film, and refrigerate for an hour. Done!
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