Today we are going to prepare a basic in the kitchen, a recipe that will serve you in a multitude of preparations, both salty and sweet, we are talking about the famous shortcrust pastry.
The recipe is very simple, but at the same time complicated, let me explain, it is simple because it does not require many ingredients or large preparations. But at the same time it is complicated because to have an optimal result you must ensure that the dough is aerated, that is, it must capture air inside. Giving it the characteristic that gives it its name, its weakness makes it break easily.
What recipes are prepared with shortcrust pastry
If you control this recipe you can make different types of recipes from salty, desserts, starters and of course cakes .
As we have seen on previous occasions, with this shortcrust pastry you can prepare, among other recipes, quiche lorraine , vegetable quiche , among other savory recipes. As for sweet recipes, surely you have enjoyed a good lemon pie or lemon pie, apple pie, sweet fruit tarts, etc. Do you remember the American pie movie , because the recipe for that mythical pie uses shortcrust pastry.
How to get the perfect shortcrust pastry
Use the ingredients at room temperature. One of the most important things about dough is to use all the ingredients at the same temperature and it is best to take it out of the fridge about 30 minutes before to have everything on the counter at the same temperature, in this case the egg and the butter/ margarine . This should be at room temperature, pulling cold, in no case ointment as in other doughs but if you make other types of dough, it is best that all the ingredients start at the same temperature.
Do I have to use a kitchen robot to make dough?
It is not essential, but it is highly recommended. Although they have always been made by hand, today we have the help of a multitude of kitchen robots, such as thermomix, Kitchenaid or even the typical bread makers, for example I have used the one from Lidl. Using a kitchen robot to make any dough recipe, or in this case the shortcrust pastry, gives the dough a standard texture and porosity, which with manual kneading is difficult to achieve and from one day to the next not vary a lot.
This dough, unlike others, must be baked blank, that is, individually before adding any ingredients, in this way you will prevent it from gaining moisture and it will be crispy.
This recipe will serve you both to prepare sweet shortcrust pastry and salty shortcrust pastry , the difference is the amount of sugar that it should contain depending on the type of recipe to be prepared.
Ingredients to make shortcrust pastry or shortcrust pastry
- 200 grams of flour (The normal one of all life)
- 100 grams of lactose-free butter or margarine at room temperature
- 10 grams of salt
- 50 grams of icing sugar for a sweet recipe or 15 grams if what you are going to prepare is a salty recipe
- 1 egg L
How to make homemade shortcrust pastry
- In a large bowl or directly in the kitchen robot, mix the sifted flour with the butter/margarine, the salt and the sugar, until a sandy texture remains.
- Add the egg and mix until fully incorporated.
- Transfer the dough to the counter and knead for a couple of minutes.
- Make a ball, wrap it in cling film and put it in the fridge for at least 30 minutes to thicken it up.
- After half an hour you have to stretch the dough, you can do it directly on the counter with a little flour or between two sheets of baking paper (it is the most comfortable and clean). You must be careful in this step as it breaks easily, that's why it is called shortcrust pastry.
- Put it in the mold, with these quantities you will have enough for a 28 cm mold. You can use one of the sheets of paper to line it.
- To prevent bubbles from forming and weakening the consistency of your dough, prick the entire surface with a fork
- Bake the shortcrust pastry until golden brown, approximately 15 minutes at 180ยบ depending on each oven. Ideally, keep an eye on it and take it out of the oven when it is golden brown.
- Once baked you can add the rest of the ingredients of your recipe.
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