Very easy shortcrust pastry or shortcrust pastry - Anna Easy Recipes (2024)

Table of contents for this recipe

  • Ingredients
  • Presentation
  • Video recipe
  • Preparation
  • Related video recipes


  • 250g flour
  • 2 eggs
  • 60g butter
  • a pinch of salt

Very easy shortcrust pastry or shortcrust pastry: presentation

Shortcrust pastry is a dough that is used to prepare sweet and savory pastries. It is also the one used to make the tartlets for canapés. It is a preparation based on eggs, butter and flour that is characterized by being very brittle when worked. Then, when baked, it becomes crunchy and turns out to be a solid base for those cakes and tartlets that contain a creamy and soft filling based on cheeses and creams.

There are many times that they ask mefriends on my Facebook page, where I invite you to participate, where to get shortcrust pastry or how to prepare it. In many countries they sell it in the fresh produce section along with pizza doughs, puff pastry or other ready-made doughs. There are still many friends of this blog who feel lost when I tell them that to prepare quiche Lorraine, ham and mushroom quiche or apple pie they need the famous shortcrust pastry. The eternal question is:What is a breeze dough and where can I buy it?Today we are going to leave this question behind because I am going to show you a very easy way to prepare it and you will no longer need to go buy it becauseYou will easily prepare it yourself at home.

Shortcrust pastry or shortcrust pastry recipe, very easy step by step

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How to make shortcrust pastry or shortcrust pastry very easy

To make the dough:

1.- Place the eggs in a bowl, the butter at room temperature, a pinch of salt and the flour. Mix with a spoon and then knead with your hands until a dough forms and comes away from the bowl.

2.-Just knead on the marble. This dough does not stick to your hands or to the work surface, but you can sprinkle with a little flour if it works better for you.

3.- When the dough has a hom*ogeneous texture, it is not necessary to knead too much, place it in a covered container or wrap it in plastic wrap. Keep it in the refrigerator for at least half an hour.

4.-After half an hour of rest, place the dough on top of the marble and spread it with the rolling pin. You have to work with it carefully because it breaks easily. When you have the desired thickness, you can line the mold.

making a cake base

To make the cake base:

5.- Line the mold with aluminum foil and grease with a little butter. With the rolling pin, roll the stretched dough and unroll it on top of the mold. With your hands, adapt the dough to the container, so that there are no air bubbles. That air is removed very easily.

6.-To cut the dough, run the rolling pin along the edge of the container and remove the excess dough. Round the cut edges of the dough with your hands. Store the leftover dough in the refrigerator, tightly covered or wrapped in plastic wrap, and you can use it for another preparation.

Baking the pie crust:

7.- Place an aluminum foil on top of the dough, adapting it to the entire edge again (it can be done without this aluminum foil, and pour a good handful of legumes covering the entire surface. (chickpeas, beans or other heavy material). This will only prevent the dough from swelling.

8.- Bake at 180º C, at medium height and with heat up and down for 10 to 20 minutes. If you have to give it a second baking with a salty cake, leave it white, but if you are going to fill it and you are not going to bake it again, it is better to brown it.

9.- When you remove it from the oven, remove the weight and the aluminum foil and you will unsolder it very easily. If you want it more golden, you can introduce it again until you consider it to be just right.

When you take it out of the oven, you can use it to prepare your sweet or savory cake!

You'll see how good it looks on you!

If you want recipes with this dough I suggest sweet and savory:

Mushroom and serrano ham quiche (recipe here)

Quiche Lorraine (recipe here)

Apple pie (recipe here)

Very easy shortcrust pastry or shortcrust pastry - Anna Easy Recipes (5)

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Very easy shortcrust pastry or shortcrust pastry - Anna Easy Recipes (2024)


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