Fillings for sweet shortcrust pastry pies. Shortcrust pastry for pies

Everyone loves homemade cakes, without exception. Today we will talk about how to quickly prepare shortbread dough for different types of cake for all occasions, and you choose the simplest and most suitable one for you.

Shortcrust pastry recipe for jam pie

Ingredients:

• baking powder for dough - 1 tsp;
• flour - 3 tbsp.;
• butter - 200 g;
• sugar - 1 tbsp.;
• egg - 2 pcs.;
• vanillin - to taste;
• - 300 g;
• potato starch - 1 tbsp. spoon.

Preparation

Melt the butter on the stove, then cool a little and add sugar, stirring thoroughly. Beat the eggs separately, and then pour them into the buttery sweet mixture. Add vanillin to taste, add flour in small portions and knead the shortbread dough for the pie. We pinch off a small part from it and put it in the freezer for 40 minutes. We roll out the main part into a large layer and put it in a mold, forming small sides with our hands. Add a little starch to the berry jam, mix and put it on the dough, leveling it evenly with a spoon. Now we take out the frozen piece and gently grate it. We fill the surface of the jam with these shavings and send the cake to the oven. Before serving, sprinkle it with regular tea, paying attention to the edges. This will make the shortbread cake soft and incredibly airy.

Apple pie shortcrust pastry recipe

Ingredients:

• flour - 300 g;
• butter - 150 g;
• sugar - 100 g;
• egg yolk - 2 pcs.;
• baking soda - 0.5 tsp.

For filling:

• apples - 3 pcs.;
• egg white - 3 pcs.;
• sugar - 3 tbsp. spoons.

Preparation

We carefully separate the yolks and put the whites in the refrigerator. Cut the butter into pieces and melt in a water bath until liquid. Beat the yolks with a mixer and gradually, without stopping, add sugar. Next, pour in the oil and mix everything until a homogeneous mass is obtained. Sift the flour through a sieve with baking powder and gradually add to the main ingredients. We knead a delicious shortbread dough for the pie with our hands and divide it into 2 unequal parts. We roll them into a ball, wrap them with cling film and put most of them in the refrigerator, and the other in the freezer. Light the oven and leave to warm up. We wash the apples, peel them, and grate the pulp. Beat the cooled proteins for several minutes with a mixer until stable peaks, add sugar and beat again until it is completely dissolved. We coat the form with a piece of butter and lay out most of the dough, distributing it along the bottom and forming low sides. Next, cover the sand base with grated apples and lay out the whipped whites with a spoon. Rub the frozen dough on the coarsest grater and distribute over the filling. We send the form to the preheated oven and bake a shortbread cake for about 30 minutes.

The number of shortbread dough recipes is difficult to even count. Each recipe has its own characteristics, but they all have one thing in common - the obligatory presence of a large amount of oil.

The basic recipe for making shortbread dough uses a minimum of components, and on its basis you can prepare a wide variety of desserts.

The standard set of products consists of 12 tbsp. l. high-grade flour, 200 g of fatty oil, 4 tbsp. l. Sahara. Vanillin is added on your own.

Instead of butter, it is permissible to take high-quality margarine, and instead of sugar - powdered sugar. Large crystals make the mass more rigid, so it is even better to grind ordinary coarse sugar in a coffee grinder to a powdery state.

Preparation:

1. Remove the oil to bring it to room temperature.
2. Sift flour. Add the rest of the bulk ingredients and mix.
3. Grind flour and butter, being careful not to clog the mass. Cookie dough should not be kneaded vigorously like yeast dough. The mass should be soft and elastic. Sometimes a little ice water is added to the mixture for this.
4. Form a ball, gently roll it in flour, cover with foil and refrigerate for ½ hour. It is not recommended to keep it in the cold longer, as the butter will begin to harden, and then it is difficult to roll such a mass into a cake of the required thickness.

The finished dough can be frozen or used immediately as directed.

Recipe for making pies

On the basis of this dough, you can bake open and closed pies with different salty and sweet fillings. For salty baked goods, remove sugar from the ingredient list.

In addition to standard products (4 tablespoons flour, 1 pack of butter and 25 g of sugar), you will also need the following components:

• eggs - 2 pcs.;
• baking powder - 5 g;
• vanilla sugar - at personal discretion.

The cooking algorithm is not at all complicated:

1. Melt butter on a lukewarm stove in a suitable container.
2. Add sugar and stir. Wait until the mass has completely cooled down.
3. Drive eggs into the cooled mixture, mix.
4. Combine sifted flour with other bulk products.
5. Combine all components and knead the elastic mass.

Roll it up and put it in a cold place for 25 minutes, so that it is better compressed. Then the shortbread dough for the pie needs to be rolled into a layer of the required thickness, formed along the edges of the sides and laid out the filling prepared in advance.

It is desirable that the filling is not too liquid, but has a thick consistency.

It is necessary to bake the cake at the bottom of the oven, otherwise the top will be covered with a burnt crust, and the bottom will not have time to bake. If the top of the cake is already burnt, but inside is still wet, the situation is quite easy to fix - just cover the top of the baking with foil.

Classic shortbread cookie dough

Every housewife needs to know the classic recipe for shortcrust pastry for making cookies.

Ingredients:

• flour - 12 tbsp. l .;
• oil - 1 pack;
• icing sugar - 4 tbsp. l .;
• 2 yolks or 1 whole egg.

Baking powder is not needed, as the baked goods are friable due to the large amount of fat.

Preparation:

1. Place the butter in the freezer until it hardens. Grind on a coarse grater.
2. Sift flour and mix with sugar. Add chopped butter and rub with your hands until crumbs form.
3. Add the yolks and knead an elastic but firm dough. Refrigerate.

The mass can be rolled into a sausage and cut into thin pieces or rolled into a layer and cut out the cookies using molds. The blanks are laid out on a baking sheet and baked for 10-15 minutes at a temperature of 220 degrees. It is not necessary to grease the baking dish with oil, as there is plenty of fat in the products, they will not stick anyway.

Sour cream option

The sour cream dough turns out to be more tender and soft. It stays fresh longer and is good for cakes and soft pies.

Except 12 Art. l. flour, 100 g butter and 3 tbsp. l. sugar, you will still need the following products:

• sour cream - 10 tbsp. l.
• lemon peel;
• baking powder - 2 tsp.

Preparation:

1. Cut the butter into small squares and leave until softened.
2. Peel the lemon with a fine grater.
3. Add sour cream, sugar and lemon zest to the butter. Stir with a spoon.
4. Add the sifted flour and baking powder and knead the dough. The mass should be homogeneous, soft and not sticky to your hands.

Yeast base for baking

Shortbread dough combines the best qualities of both types. Such products have no specific fat content. But since the mass is very dense, you should not expect the dough to rise much. It will just be more delicate and layered.

In addition to 500 g of flour, 250 g of butter and 2 eggs, you will need the following products:

• water - 4 tbsp. l .;
• dry yeast - 2 tsp;
• sugar - 2 tbsp. l .;
• salt and vanillin.

Preparation:

1. Dissolve yeast in warm water.
2. Chop butter into cubes and knead the dough. Collect the mass in a ball, cover with a clean towel and let it stand for 2 hours.
3. Roll out the dough into a layer 5 mm thick. If necessary, add flour. Cut the curly cookies using the cookie cutters. Sprinkle with cinnamon and sugar if desired.

Bake for no more than 10-12 minutes at 180 degrees. As soon as the baked goods are browned, then it's time to take them out of the oven.

Mix without eggs

Without eggs, baked goods are just as tasty.

Ingredients:

• flour - 250 g;
• butter - 125 g;
• water - 70 ml;
• icing sugar - 25 g;
• salt - on the tip of the knife.

Shortcrust pastry without eggs is in no way inferior to its "brothers".

Preparation:

1. Remove the oil from the refrigerator in advance and grind with sifted flour.
2. Add salt and sugar to the water, stir to dissolve. Pour into the rest of the ingredients.
3. Put the mass on the table and knead until it stops sticking to your hands. It will take 1-2 minutes.
4. Put the rolled out layer of dough into the prepared form and fill with any filling. Fruits cut into pieces - apples, pears, plums - are well suited for this dough. They are beautifully laid out in the form of a circle. It is advisable to sprinkle the fruit slices with a little sugar and put on top of the shavings of butter.

Bake for 30-35 minutes at 200 degrees. The finished product should be browned around the edges.

The lazy way to cook in a food processor

Housewives who have a food processor at home are very lucky. This machine can knead the dough in minutes.

Ingredients:

• flour - 300 g;
• oil - 150 g;
• sugar - 150 g;
• cold water - 90 ml;
• salt to taste.

Preparation:

1. Cut the cold butter into slices.
2. Sift flour.
3. Add the ingredients to the food processor bowl and twist to create a crumbly crumb. You don't need to knead for a long time.
4. Dissolve salt and sugar in water. Pour into crumbs in small portions and mix.
5. Transfer the mass to another container, cover with foil and put in a cold place for ½ hour.

After that, the dough can be used for its intended purpose.

Unusual minced shortcrust pastry

Chopped dough is the best choice for making bases for various desserts.

Ingredients:

• flour - 12 tbsp. l .;
• oil - 150 g;
• egg - 1 pc.;
• sour cream - 30 g;
• sugar - 0.5 tbsp.;
• salt - on the tip of the knife.

Using this recipe, you can make unsweetened chopped dough by removing sugar from the list of ingredients.

Preparation:

1. Sift flour and salt on the table. Add sugar.
2. Cut the pre-chilled butter into cubes. It is better to do this on a large wooden board with a knife. Stir flour and butter with your hands or use a food processor.
3. Beat in an egg and stir. The mass should not be homogeneous, the main thing is that it is thick and crumbly. If it crumbles a lot, you can add a little sour cream or the yolk of one egg.
4. Wrap a ball of dough in plastic wrap and refrigerate.

The main thing is not to knead the dough by collecting it in a ball. You just need to compress it.

Cooking with cottage cheese - a step by step recipe

Curd gives the dough unusual softness and tenderness. It can be used to cook both sweet and savory products, which will be less nutritious.

Required components:

• flour - 300 g;
• oil - 1 pack;
• cottage cheese - 200 g;
• sugar - 50 g;
• salt to taste.

Preparation:

1. Cut the butter into chunks.
2. Put all the ingredients in the bowl of the food processor, except for cottage cheese, and grind into small crumbs. This will take less than a minute.
3. Grind the curd through a sieve and add to the rest of the mixture. Stir with a combine for no more than 10 s. The mass should gather in a com.

It remains to carefully collect the dough, wrap it with foil and put in the cold.

Plastic and tender shortbread dough

Plastic and melting in the mouth dough is prepared according to such a simple recipe.

Ingredients:

• flour - half a kilogram pack;
• icing sugar - 1 tbsp.;
• oil - 1 pack;
• 2 eggs or 4 yolks - your choice.

Preparation:

1. Remove the oil from the freezer one hour before cooking.
2. Grind it with sugar with a spatula or with a spoon.
3. Add flour and eggs.
4. Gently mold the ball and put it in the cold.

You can first give the dough the required shape, and only then put it in the refrigerator. The main thing is that the products get into the oven chilled.

Ideal dough for cakes and baskets

You need to know that getting the perfect dough for baskets in the heat is practically impossible. It does not tolerate high temperatures, so it should be done in a cool room.

Required components:

• flour - 7 tbsp. l .;
• oil - ½ pack;
• egg - 60 g without shell;
• water - 15 ml;
• sugar - 1 tbsp. l .;
• salt to taste.

The main thing is that all components are cold.

Preparation:

1. Sift flour and mix with the rest of the bulk ingredients.
2. Cut butter into cubes.
3. Fold the prepared food into a container and refrigerate.
4. Beat eggs with a whisk with water and also place in the cold.
5. Grind flour and butter with palms into crumbs. It is better if a mixer does this so that the oil does not come into contact with warm hands.
6. If the butter doesn't melt, you can add the egg mixture right away. Has the crumb gotten warm? This means that before adding the eggs, it must be cooled and only then stirred for a few seconds at low speeds.
7. Knead the dough quickly without unnecessary movements. The mass should not stick to the table, and if it does, it means that the dough is overheated.
8. Put the dough on baking paper dusted with flour, roll out, cover with another sheet and put in the cold for 1 hour.
9. Roll out the dough a little, if necessary, and put in a mold. Wait until it settles, then gently press it against the walls. Cut off the protruding sides and prick the bottom with a fork.

French pastry chefs cover the workpiece with a special film, cover it with rice, and then put it in the refrigerator for 1-1.5 hours. After that, the form with the dough is sent to an oven preheated to 170 degrees and baked until browning. Then the film with rice is removed, and the base itself is baked for another 10 minutes. At the very end, it is neatly laid out on the wire rack and used for its intended purpose.

Ingredients:

• flour - 3 tbsp.;
• oil - 200 g;
• mayonnaise - 200 ml;
• sugar - 11 tbsp. l;
• large egg;
• vanillin - a bag;
• soda and vinegar or lemon juice.

Preparation:

1. Combine sugar with eggs and mayonnaise. Add vanillin, extinguish the soda with lemon juice.
2. Pour flour in small portions, stirring constantly.
3. Cut the softened butter into slices and stir quickly. The mass should be soft, and by no means steep.

This dough can be used to prepare any desserts.

Shortcrust pastry one, two, three

The good thing about this recipe is that the amount of ingredients can be easily memorized once and for all.

The dough itself is prepared using a simple technology:

• 1 serving of sugar;
• 2 servings of fat;
• 3 servings of flour.

Sometimes egg yolks are added for the bunch. The cooking principle is completely similar to the previous recipes. With this simple formula, you can make exactly the amount of dough you need.

Chicken dough - what is special?

Chicken dough is prepared with margarine or butter.

Products:

• flour - 2 tbsp.;
• oil - 200 g;
• sugar - 2 tsp;
• egg - 1 pc.;
• salt - 0.5 tsp;
• a little soda and lemon juice.

Preparation:

1. Combine butter with sugar and salt. Stir with a fork.
2. Beat in an egg and mix again.
3. Add flour in small portions and add slaked soda.
4. Knead the dough quickly and place in the cold.

After that, the dough is used according to the recipe. It is divided into 2 parts, rolled into 2 layers, and then one of them is laid out in a mold. The sides are formed and the meat filling is distributed. The second layer is laid out on top and several holes are made in it. The pie is cooked for no more than 40 minutes.

A wide variety of savory snacks and sweet desserts can be made from regular shortcrust pastry. And the recipe is easy to choose from those offered in accordance with your own preferences and the availability of the right ingredients in the kitchen.

Once upon a time I was completely confused in the concepts of "shortbread dough", "sweet chopped", "unsweetened chopped" - there is one set of products, but the cooking technology and the finished result are different. If you also want to understand, read carefully, I will quickly "untangle" you =)

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

Flour

For shortcrust pastry, choose flour with a low protein content. In our reality, this is an ordinary white flour of the highest grade. Part of the flour can be replaced with rice, rye, corn, buckwheat or whole grain, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and difficult to taste. Gluten - translated from Latin (gluten) - is glue. The less gluten the flour contains, the looser and more crumbly the dough will be, so if you find low-gluten flour, grab it. It is also more useful) And it will come in handy for crumbly dough!

Butter

The oil should be of the highest quality in terms of composition, with a high fat content (at least 82%), the proportion of oil in the composition is large enough, so its taste will affect the taste of the entire dough. In some recipes, butter is substituted for interior fat. Such a composition guarantees both density and friability at the same time.

Depending on the recipe, the ratio of flour to oil varies, usually in the range of 1: 1 (that is, flour and butter are the same amount 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, then the heavy filling will not hold.

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 spoiling its structure. In unsweetened pies, the sugar in the dough can be avoided altogether. But there are also recipes in which the amount of sugar reaches 80% of the mass of all other ingredients. The main thing to remember is that excess sugar can make the finished cake tough and overly ruddy.

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

Eggs

They play the role of liquid in the dough, along with water, milk, any fermented milk products used in recipes. Sometimes whole eggs interfere, often only yolks or only whites. It should be remembered that the yolk of the egg is fat, and the protein is water. Want a richer dough? Use a "greasy" liquid in the dough! That is, shortbread dough on water will always be denser and easier to taste than dough on yolk and milk.

Soda and baking powder

According to the rules, neither soda nor baking powder is put into shortbread dough, since looseness is ensured by proper preparation, but some housewives insure themselves in this way, resorting to the help of a baking powder. With baking powder, baking will certainly work.

Salt

Salt must be added so that the dough is not bland and its taste manifests itself, use the finest salt you find.

Shortcrust pastry with cream

The most delicate dough of all types of shortbread due to the fact that water is practically excluded in the composition. It is convenient to work with such a dough: it perfectly retains its shape when rolling.

Shortcrust pastry with sour cream

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

How to knead shortbread dough correctly?

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 coats the flour so quickly that it prevents gluten from developing. And since there is not enough liquid in eggs and butter for gluten to develop, the dough is crumbly.

Generally speaking, three mixing methods are used:

• italian way
• cream method
• chopped dough method

But whichever option you prefer, you need to remember the main thing: you cannot knead such a dough for a long time. After adding the liquid, collect the dough into a ball and you're done!

Butter shortcrust pastry for cakes, cookies, sweet pies

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

Ingredients (for two pie bases):

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

Take the butter out of the cold one hour before cooking to keep it warm and pliable when kneading. Place the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula until light cream. Stir in the egg and yolk into the mixture and stir until smooth. Sift the flour with salt and add to the rest of the ingredients. Knead the dough with quick strokes. If you are working with a mixer, turn on the lowest speed. Once all the flour has crept into the dough, it is ready. The dough turns out to be so tender that it is impossible to work with it without preliminary cooling.

Such dough is perfectly stored in the freezer, it is very convenient to prepare it for future use.

The strongest shortcrust pastry for pies with a wire rack

The dough according to this recipe is so strong and elastic that it can be easily used for sweet cakes covered with a "grid" of dough, for baking with heavy filling, for free-form cakes. 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 be easy to flatten.

For 1 semi-closed cake 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 1 cm cubes. Sift all loose ingredients into a blender / mixer bowl, add the chopped butter. Turn the blender on to the lowest speed and as you knead the dough, make sure the butter is evenly distributed in the bowl. You can increase the speed a little, but not to the maximum speed, otherwise the oil will get very hot and saturate the flour.

When all the butter particles are rubbed with flour, stop the mixer, clean the dough from the blender knives / mixer paddle. Add the icing sugar / granulated sugar, let it mix with the butter and flour crumbs (this will take no more than seconds).

Place the dough on a floured work surface, knead 2-3 times. Flatten the dough into a disk shape, wrap with cling film and put in the refrigerator for at least 30 minutes, maximum for a day.

Sweet chopped dough (sugar) for cookies and cakes

Products made from such dough are not only crumbly and delicate, but also layered. The principle of preparation is that the flour is "chopped" or ground with butter until crumb is formed, then liquid is poured in and the dough is quickly kneaded. If a uniform, fine crumb is formed, the dough will look like a shortbread. If the crumbs are about the size of a pea or the size of small beans, they look like puff. Combining the crumbs with chunks will create a sandy-layered structure.

Sweet chopped dough can be both unsweetened (breeze) and sweet (sugar).

Ingredients for 1 open cake 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 cook, for example.
Chop the butter into pieces of various shapes. Sift flour onto a work surface or bowl and sprinkle with salt and sugar. Put the pieces of butter on top of the flour, grind with your fingertips or with a knife until you get a fine-grained mixture. Collect the crumbs with a slide, make a depression 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 another 1 tbsp. l. milk. Knead the dough 2-3 times until smooth. Form a ball, flatten into a disc, wrap with cling film and refrigerate for 30 minutes, or better for 4 hours.

Unsweetened chopped dough (breeze)

I prepare this type of dough according to the following 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 chopped dough in a food processor or in a blender bowl with a knife attachment. Pour flour, salt into a bowl, cut butter into small pieces. Turn on in short pulses of 3-4 seconds, turn the contents of the bowl into crumbs. Add milk and yolk. Turn on the food processor until the dough is collected in a ball (this usually takes no longer than 1 minute).

On the basis of such a dough, you can make a delicious pie -.

How to bake shortbread dough

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

To make the dough basket a beautiful and regular shape, the blind baking method is often used, that is, without filling, but under load. Usually this technique is used for open cakes to make sure that there is a well-baked dough under the filling.

How to do it: On top of the dough base, place a slightly larger baking paper than the base. Put the beans (beans, peas) for weighting and send them to the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then take out the mold, remove the weight with the paper and return the mold to the oven for 5-7 minutes. The weight allows the dough to keep its shape - the sides do not fall off, and the bottom does not rise.

The general rule is this: in recipes for pies with liquid fillings, it is advisable to pre-bake a basket. Pies with crumbly and thick fillings can be baked in one go.

I wish you only successful experiments in the kitchen! I hope the information on how to make shortbread dough will come in handy many times!

Text: Anfisa Shumova

The shortbread pastry for the pie is easy and quick to prepare, and the baked goods from it are delicious and delicious. Fillings can be very diverse.

Shortcrust pastry preparation rules

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

To make the shortcrust pastry for the cake more delicious, use butter and margarine in it 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 compresses and shrinks - this will make it easier to roll it out. When rolling, dust the table surface with flour to prevent the dough from sticking. When placing the dough in the mold, press it with your fingers against the mold, not allowing air pockets to form. The dough must not be stretched or stretched, because it may shrink during baking. Bake these cakes 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, put in a bowl, add sugar and stir well. Let the mixture cool. Add eggs, vanilla sugar and stir again. Sift 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 is like coarse crumbs. Pour in 4-6 tbsp. ice water, one spoonful, stirring the dough with a fork each time. Form 2 balls of dough, wrap in plastic, 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 on a rolling pin, unfold it on a cake tin, cut the edges of the dough, put the filling, put a smaller piece of dough on top, cut a few cracks 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, nevertheless, the cake is already browned, but remains damp inside, cover it with foil so that the top does not burn.

Shortcrust pastry pies are very tasty and crumbly, hence the name of this dough. The uncomplicated but sophisticated appearance of these pies will be an excellent decoration for a festive or everyday table.

Making a shortcrust pastry pie is quite quick and simple, the main thing is to follow the recipe exactly. But with the filling, you can experiment. A shortcrust cake can be closed or open, sweet or savory. For the filling, you can use fruits, cream, jam, jam, mushrooms, meat, poultry, vegetables, etc. It all depends on your tastes. We suggest you prepare a delicious shortcrust pastry pie with jam, if you wish, you can replace the jam with any other filling.

Ingredients for a shortcrust cake:

• 2 eggs
• 1 cup of sugar
• 3 cups flour
• Vanillin
• 1 tsp baking powder
• 200 g butter
• 200 g jam

How to make a shortcrust pastry pie

Secrets of making a shortcrust pastry pie:

• For a delicate and airy shortbread cake, refrigerate all food before cooking.
• When chopping butter and flour, work very quickly so that the food always remains cold.
• Sprinkle the dough with ice water, it should be slightly moist and cold.
• If the shortcrust pastry breaks during rolling, lightly dampen it and press the edges together. You can make a small patch with a dampened dough.
• After placing the dough in a mold, press it to the bottom, there should be no air pockets.
• To get a crumbly and ruddy cake, bake it in a matte metal (shiny tins are suitable for biscuit dough) or glass form. Forms with a removable bottom are ideal.
• To keep the top of the pie crumbly and not burn the bottom, bake the pie in the bottom third of the oven. And if the cake browns too quickly, cover it with foil.
• Allow the shortcrust cake to cool before cutting.

Shortcrust pastry design ideas