Shortcrust pastry for pie - step-by-step recipes for making sweet and salty with a photo. Shortcrust pastry: a step-by-step recipe for a shortcrust pastry pie recipes

11.12.2021 Soups

Have a nice tasty day, dear readers! I really like shortcrust pastry products. As a child, my mother baked crumbly and tender cookies from it. And what is doubly pleasant - it can be used for both sweet and savory baked goods. Today I will share with you a classic shortcrust pastry recipe that is suitable for making pies, cookies and even cake.

The classic shortbread dough recipe consists of butter, flour and sugar taken in different parts.

For instance:

100 grams of sugar;
200 grams of butter;
300 grams of flour.

All foods must be cold to cook, otherwise they may conflict with each other and separate. At the same time, the dough will turn out to be tight and difficult to roll out, the pastries will become tough.

Mix the sugar and butter in the first step. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbled. Only this should be done quickly, until the butter has melted. The last step is to knead the dough very quickly with our hands, roll it into a ball, wrap it with cling film and send it to the refrigerator to rest for 30-50 minutes.
This is the easiest shortbread dough recipe. Ideal for sweet cakes, biscuits and cakes.

Shortcrust pastry without eggs

My all-time favorite non-egg version of this recipe. I adjusted it to my taste preferences.

What you need:

Butter - 170 grams;
Sugar - 80 grams;
Wheat flour - 210 grams.

Preparation:

I make it in a combine. In a bowl, beat sugar and butter at high speed, cut into pieces for convenience. The oil has previously stood for a little until a slightly softened state, so that it is easier to whisk.
Then I add flour. Beat at low speed just a little, until it starts to collect in lumps. After that, I transfer it to the form and tamp it. I use this recipe to make lemon bars, you can see the full version.
For other pastries, roll the mass into a lump, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like serving tart-style snacks. It is both aesthetically pleasing and tasty. But again, high in calories, because the composition includes butter. In this case, you can use a lighter filling to balance the nutritional value and calorie content.

What do we need?

Butter or margarine 200 grams;
Flour 250 grams;
Egg 1 piece;
A pinch of salt.

Preparation:

This time we will cook unsweetened dough. It is ideal for tartlets and open cakes, such as quiches or tarts ... Pre-cut the butter into pieces. But it must be cold. Combine with flour until smooth.
Break the egg into a separate bowl and add a pinch of salt. Whisk everything and send it into a cup with flour and butter. Thoroughly and quickly knead a delicious dough for tartlets at home.
We wrap the finished lump of dough in plastic wrap or put it in a plastic bag and send it to rest in the refrigerator. During this time, you can prepare the filling.

Filling options for tartlets:

Egg, cheese and garlic;
Fry mushrooms with onions;
Ham with cheese and cucumber;
Olivier salad;
Crab sticks with egg;
Caviar;
Red fish with potatoes;
Liver paste.

I will not dwell on the fillings in detail - they are not difficult to prepare.
After the dough has rested, roll it out into a thin layer and cut it out with a mold or glass. If you have cake molds, then we put our blanks there. You do not need to grease the walls, as the consistency of the dough is very greasy due to the oil. We prick with a fork all over the bottom.
You can pour pre-washed peas, beans or other cereals on the bottom so that the dough does not heave and looks beautiful. You can, of course, just knead it with your hands in shape. But in this case, it is unlikely that it will be possible to achieve a flat surface, and it will be ugly. Therefore, I advise you to roll out the dough first.
If there are no molds, you can cut with a curly pizza knife or regular squares or rectangles, chop and bake, and then use them as crackers. You will also get an original presentation for decorating the table.
We bake in the oven (be sure to preheat) at a temperature of about 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you bake for the first time, monitor the temperature and condition of the tartlets. As soon as they are covered with an even tan, remove and let cool slightly. And only after that, release them from the mold, after gently prying them off the walls with a knife.

Shortcrust pastry with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent shortbread cakes and biscuits. And you can also cook tender.

What do you need?

Flour 180 grams;
Butter 75 grams;
Sugar or powdered sugar 50 grams;
Sour cream 75 grams;
The yolk of one egg.

Preparation:

As always, the food must be refrigerated for the best and correct mixing. Cut cold butter into cubes, add sifted flour and sugar. We rub quickly with our hands to crumbs. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a bowl with crumbly crumbs.
The main thing here is not to overdo it with kneading your hands. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. In this case, contact with the dough is minimal, which is required. I wrap the resulting lump in film and send it to the refrigerator for the winter. Shortcrust pastry with sour cream is ready to use in 20-40 minutes.
It will make excellent biscuits or pies with berries or jam that melt in your mouth.

Curd shortbread dough

Shortcrust pastry with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is lighter and healthier than the classic recipe. I like the taste of cottage cheese in the mass. Moreover, the consistency of the dough depends on the granularity of the curd. If the cottage cheese is dry, then the dough absorbs less flour. If wet, then correspondingly more. Here you already need to look, and during the cooking process, adjust the amount of flour.

So, what we need for shortbread and curd dough:

Cottage cheese of any fat content 200 grams;
Butter 120 grams;
Sugar 50-70 grams, depending on your preference (sweeter or not);
Flour 200-250 grams;
Half a pack of baking powder;
1 egg;
A pinch of salt.

Cooking process:

Cut the butter into pieces, hold in the refrigerator, and then mix with sugar;
Add the egg and mix thoroughly but quickly again;
Tilt the cottage cheese into a cup and knead the mass with a fork until smooth;
Add some flour, baking powder and a pinch of salt. Here already see, if the mass sticks strongly to your hands, then add more flour. You should get a homogeneous piece of dough;
Wrap in cellophane and refrigerate for storage.

Shortbread and curd dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortcrust pastry preparation technology

To properly prepare the dough, you need to follow certain rules. Now we will consider them.

All food must be chilled. Only under this condition is the correct elastic dough obtained;
Use only quality products. You can replace butter with margarine, but I would not recommend it. The quality of margarine is inferior to butter;
You cannot knead the dough for a long time - it will become dense, it is more difficult to roll it out and in finished form it turns out to be tough and rough;
If the oil is shifted, then it will be melted and the products will turn out to be too crumbly. The same can happen if too much yolks are added to the mass;
An excessive amount of flour and water leads to a deterioration in the quality of the product - it becomes tight and non-plastic. I don't add water.
The dough should be rolled out from 3 mm to one centimeter thick. If thicker, add baking powder.
If the cake is burnt in places, then you rolled it unevenly;
For a more uniform structure, instead of sugar, it is better to use powdered sugar;
Bake on a baking sheet on baking paper without greasing. There is plenty of fat in the dough.

A bit of history

Have you ever wondered where the shortbread dough came from? And I became interested in the history of the emergence of a delicious recipe, and I began to study it. Unfortunately, there is very little information on this on the Internet.

It is only known that the recipe appeared somewhere in the 12th-13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the dough remnants at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became as we know it now.

Moreover, the components of the dough can be varied - to do with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fast days. The quality of the baked goods did not change. It is only necessary to take into account that if there is butter in the dough, the baked goods are very high in calories.

And if you are on a diet, then you should refrain from delicious, but adding bulk to the waist, desserts. But if summer is still far away, and you have not joined the squad of losing weight, then you can pamper yourself with delicious pastries. You will not regret.

Another interesting fact from history. They say that our Empress Catherine II was very fond of the crumbly and delicious dessert. And she began every morning with a cup of aromatic coffee and a sweet basket of dough melting in her mouth. Let's find out how to make shortbread dough.

If you follow these simple requirements, you will always get shortbread dough, and you will delight your loved ones with homemade cakes, using not only the classic recipe for shortbread dough, but also all the options listed above. Soon I will tell you what you can cook from it. If you want to stay informed, subscribe to updates! I wish you a pleasant tea drinking!

There are several types of cake dough, differing in cooking technology, taste and texture. Many people like the sand base, but not every housewife undertakes to knead it, considering this process to be difficult and time-consuming. This opinion is incorrect, since, unlike yeast dough, shortbread does not turn sour, and the success of making it does not depend on the quality of the yeast. Having learned how to knead such a mass, you can cook on its basis sweet, salty pies (open, closed), cakes, cookies, pastries and delight your household with delicious dishes.

What is shortcrust pastry pie

This is a dense mass, kneaded from butter (or margarine), flour, sugar. You can use delicious shortbread dough as a base for a pie with meat, vegetables, mushrooms, potatoes, fish, but more often juicy fillings (cottage cheese, fruits, berries, preserves, jams) are put into baked goods, which compensate for the dryness of the base. Any dish (sweet dessert or salty snack) from such a mass is easy to cook at home, the main thing is to follow certain rules.

How to make shortcrust pastry for pie

This version of the test base should have a crumbly structure and an appetizing golden brown crust. So that, in addition to these qualities, the finished baked goods also have an excellent taste, use the secrets of making shortbread dough:

The culinary process begins with mixing butter and sugar, then flour is added and all the ingredients are chopped into crumbs.
At the next stage, the resulting mass is rubbed with hands to a homogeneous consistency, so that there are no large lumps left.
Next, the mass must be wrapped with cling film and put into the refrigerator for 30-60 minutes for cooling, so that it becomes elastic, easily rolled out ... Only then can you start rolling out the shortcrust pastry and baking the cake.
The most important ingredient in the sand base is fat (butter or margarine), due to which the structure of the mass acquires a loose, crumbly structure.
In addition to the main components, eggs, salt, sour cream, mayonnaise, kefir, cottage cheese, lemon zest, etc. can be added to the mixture.
If, in your opinion, the filling is too liquid, then the cake should be sprinkled with ground breadcrumbs or starch before spreading it. So, excess moisture is absorbed, and the cake is baked well.
Wheat flour is often used in recipes, but sometimes rye, oatmeal, corn and even starch are added.
It is very important to comply with such conditions - use the most chilled products, do not knead the sandy mass for the cake with your hands for a long time, work in the kitchen with cool air (+180 - +230). Otherwise, the dough will turn out to be sticky, tough.
It is best to use a blender with special attachments for kneading.
To make the base itself and the future cake tastier, take margarine and butter in equal proportions.
Roll out a layer of shortcrust pastry in the direction from the center to the edges, no more than 5 mm thick.
Having moved the layer into the mold, make sure that there is no air left between them, otherwise the finished dish will deform when baking.
The optimum baking temperature is 180-200 ° C.

Shortcrust cake recipe

You can bake different shortcrust pastry pies - sweet and salty, closed or open, choosing the filling to your taste. The main thing is to approach the process with a soul, a good mood and remember that any baking requires care, accuracy and does not tolerate haste. Keep in mind also that the shortbread mass is very high in calories, therefore, pies based on it, too. Do not overuse such dishes if you are watching the figure.

Simple shortcrust pastry for sweet pie

Time: 1.5 hours.
Servings Per Container: 3-4 Persons.
Calorie content: 507 kcal / 100 g.
Cuisine: international.
Difficulty: easy.

Such a simple shortcrust pastry for the pie is suitable for housewives who do not like to mess around with the basis for a long time and have no experience in this matter. To prepare a crumbly mass, it will take a minimum of food and time. It will not be difficult to reproduce the culinary process, but if you do everything right, the dough will turn out to be soft, tender, and the finished cake will keep its shape remarkably.

Ingredients:

flour - 2 tbsp.;
sugar - 1 tbsp.;
butter - 250 g.

Cooking method:

Pour flour into a deep container.
Add cold butter, cut into small pieces.
Chop the mixture with a sharp knife until fine crumbs are obtained.
Add sugar, quickly knead soft shortbread dough.
Wrap in plastic, refrigerate for at least an hour.

For unsweetened pie

Time: 40 minutes.
Servings Per Container: 2 Persons.
Calorie content of the dish: 421 kcal / 100 g.
Purpose: blank for baking.
Cuisine: international.
Difficulty: easy.

Shortcrust pastry for unsweetened pie is prepared without sugar, with the addition of salt. This mass is used for baking with meat, mushroom, vegetable filling. For additional elasticity, an egg is driven into the mixture. Choose fresh oil, of the highest fat content, without foreign smell and harmful impurities. Only a good quality product will provide a crumbly consistency, an amazing taste to the workpiece.

Ingredients:

oil - 100 g;
flour - 200 g;
egg - 1 pc.;
salt - ½ tsp.

Cooking method:

Sprinkle flour on the work surface, add salt, add oil.
Chop the mixture with a knife until fine crumbs are obtained.
Beat in an egg, knead an elastic sand mass with your hands.
Place it on the refrigerator shelf for 20 minutes before shaping and baking the pie.

Time: 1.5 hours.
Servings Per Container: 4 Persons.
Calorie content: 427 kcal / 100 g.
Purpose: blank for baking.
Cuisine: international.
Difficulty: easy.

Grated shortbread pies are so named because the top of the dishes is formed from the grated dough mass. To make this easy to do, divide the base in half, freezing one half in the freezer. Such a dough has a more crumbly structure, since it is kneaded with the addition of a baking powder. Often the filling of such baked goods is sweet products (jam, jam, fruits, berries, cottage cheese), so for additional flavor it is worth adding vanillin to the mixture.

Ingredients:

egg - 2 pcs.;
flour - 2-3 tbsp.;
butter (margarine) - 200 g;
sugar - 1 tbsp.;
baking powder - 1 tsp;
vanillin - a pinch.

Cooking method:

Melt the butter, separately beat the granulated sugar, egg, vanilla with a mixer.
Mix both mixtures until smooth.
While continuing to work with the mixer, gradually add the flour.
When the mixture is thick, place on a work surface and continue to knead with your hands.
Divide the base into 2 (unequal) parts by placing one on the refrigerator shelf and the other in the freezer for an hour.

Dough with kefir

Time: 1 hour.
Servings Per Container: 7-8 Persons.
Calorie content: 278 kcal / 100 g.
Purpose: blank for baking.
Cuisine: international.
Difficulty: easy.

A delicate sandy mass is obtained by adding kefir to it. Its airiness, friability is achieved as a result of the interaction of the fermented milk product with soda. The dough is very pliable, plastic, and the finished dish with it just melts in your mouth. In addition to the pie, you can make buns, rolls and other desserts with such a blank, choosing all kinds of fillings to your taste.

Ingredients:

margarine - 100 g;
sugar - 1.5 tbsp.;
kefir (with a high percentage of fat) - 500 ml;
egg - 1 pc.;
flour - 700 g;
soda - a pinch.

Cooking method:

Put the margarine in an enamel bowl, melt by placing the container on low heat.
Add egg, soda, kefir. Mix everything with a mixer.
Add flour, stir again.
Transfer to a floured work surface and quickly knead the dough.
Wrap with foil, put on the refrigerator shelf for half an hour.

On sour cream

Time: 2 hours 20 minutes.
Servings Per Container: 3 Persons.
Calorie content: 385 kcal / 100 g.
Purpose: blank for baking.
Cuisine: international.
Difficulty: easy.

Shortbread dough on sour cream for a pie has a dense consistency, but at the same time it turns out to be tender, plastic. All products must be taken cold, at about the same temperature. Choose sour cream with a high percentage of fat, you can replace butter with margarine. Baking powder is not added according to the recipe, but if you plan to roll out a layer more than 0.5 cm, then add baking powder, otherwise the cake may not bake.

Ingredients:

flour - 180 g;
oil - 75 g;
sour cream - 70 g;
egg yolk - 1 pc .;
salt - ¼ tsp;
sugar - 1 tbsp.;
baking powder (if needed) - 0.5 tsp.

Cooking method:

Cut the butter into small cubes and place in a bowl.
Add granulated sugar, salt, sifted flour, baking powder.
Grind the mixture quickly with your hands to a breadcrumbs consistency.
Add yolk, sour cream, rub quickly again to maintain the structure of the mixture.
Roll up a ball, place in a plastic bag, put on the refrigerator shelf for 2 hours.

With cottage cheese

Time: 1 hour.
Servings Per Container: 4-5 Persons.
Calorie content: 402 kcal / 100 g.
Purpose: blank for baking.
Cuisine: international.
Difficulty: easy.

Dough with cottage cheese - a very soft, tender base not only for pies, but other baked goods, for example, liver I am. The fermented milk product needs to be taken fatter, from which the taste of baked goods will only benefit. G Dishes with curd dough are very airy, they literally melt in your mouth. It is better to put the filling sweet - jam, jam, jam, dried fruits, nuts, fruits or berries (pitted).

Ingredients:

oil - 200 g;
flour - 300 g;
sugar - 2 tbsp. l .;
salt - ½ tsp;
cottage cheese - 200 g.

Cooking method:

Chop the butter into small pieces, combine with salt, flour, sugar.
Stir until finely crumbled with a mixer with a special attachment, using a food processor or with your hands.
Add cottage cheese, mix well again, form a lump.
Wrap in plastic, put in the cold for half an hour.

With lemon zest

Time: 1 hour 10 minutes.
Servings Per Container: 2 Persons.
Calorie content of the dish: 399 kcal / 100 g.
Purpose: blank for baking.
Cuisine: international.
Difficulty: easy.

The sandy base with lemon zest turns out to be not only tasty, but also aromatic, has a beautiful yellow color. This dough is delicious on its own and can be used to bake cookies. Use the mass with citrus notes to prepare original cakes, pies, pastries and other desserts with various fillings, layers and creams.

Ingredients:

flour - 1 tbsp.;
oil - 100 g;
zest of ½ lemon;
egg yolk - 1 pc .;
salt - a pinch;
icing sugar - 3 tbsp. l .;
lemon juice - 2 tbsp. l.

Cooking method:

Pour all loose ingredients into a deep bowl, add citrus zest, cold butter cut into pieces.
Rub the mixture with your hands until crumbled.
Whisk the lemon juice and yolk separately with a whisk, pour over to the first mass.
Chop with a knife and then knead the dough.
Form a ball, wrap with cellophane, put on the refrigerator shelf for 40 minutes.

Video

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 crunchy 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 butter varies, usually in the 1: 1 range (i.e., 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, 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 egg yolk 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.

Basically, three mixing methods are used:

italian way
cream method
chopped dough method

But whatever 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 a dough, it crumbles like sand into the smallest crumbs. It can be kneaded with a spoon, mixer or 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's ready. The dough is 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 "rack" 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. When cut into cubes, the butter should easily retain its shape, but when pressed with a knife, it should easily 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 oil particles are rubbed with flour, stop the mixer, clean the dough from the blender knives / mixer paddle. Add the powdered / granulated sugar and 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 even fine crumbs are formed, the dough will look like a shortbread. If the size of the crumbs - a pea or small beans - looks like a puff. Combining the crumbs with chunks will create a sandy-layered structure.

Sweet chopped dough can be savory (breeze) or 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 prepare, 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, in the middle, make a depression 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 disk, 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. The second - first, we bake the base until half cooked, after which the filling is laid out on it, baked together with the dough together. Pre-baking prevents the dough from becoming 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. This is usually used for open cakes to make sure there is a well-baked dough underneath 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 first bake a basket. Pies with crumbly and thick fillings can be baked in one go. Take note that the dough does not even need to be rolled out, it is enough to grate it.

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

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

This is the main recipe, which is quite simple and versatile, and most importantly, it will suit absolutely any dish. Such a dough will be crispy, but tender on the inside, and also strong enough to withstand any filling, even a liquid one.

Citrus zest, vanilla or spices can be added to give this base an additional flavor.

However, for a 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 caster sugar;
200 grams of whole milk;
1 kilogram of flour.

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

Cut the cold butter into cubes, rub the butter and flour with your hands in a separate bowl until you get crumbs. Add all the yolks to it, as well as sugar and salt. Stir and then pour milk into a bowl and knead the dough with your hands. It will turn out to be soft, uniform 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 be weathered.

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 in it. The first will give more fluffiness, and the starch will make the finished dough more crumbly.

Ingredients:

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

This dough is prepared in a different way and does not require grinding cold butter and flour. First you need to remove the zest from the lemons. Then mix it with flour that has been sifted and combined with baking powder. Next, soft butter must be thoroughly rubbed with sugar. After that, add eggs to the butter one at a time, stirring well. Then pour flour into the butter-egg mixture and immediately knead the dough with your hands. Let it rest on the refrigerator shelf under the plastic 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, well known to all of us from childhood. Traditionally, for the filling, they take currant jam, which is sprinkled on top with crumbs of shortbread dough.

To recreate this recipe take:

4 glasses without a slide of premium 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 make the dough, first cut the butter into cubes and soften a little. You can get 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, vanilla and sugar. Break the eggs to a homogeneous mass and mix everything again. Quench the soda in a small container with vinegar and stir in the dough.

Pour half a glass of the total amount of flour, and sift the rest and slowly add it into the dough, kneading it thoroughly. When it's 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 with your hands, stretching it - you get the base of the cake. Put the jam on it in an even layer.

To the second piece, add the remaining half a cup of flour and knead until a homogeneous, denser and dry dough. Rub it through a coarse grater over the top of the jam to create 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 dough

A more tender, crumbly dough that melts in your mouth will turn out if you cook it on the basis of 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. tablespoons of granulated sugar;
1 egg of category C1;
salt;
1 tsp vanilla sugar;
100 g of fatty sour cream.

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

It is convenient to make shortbread dough in a planetary mixer using a paddle attachment, but a conventional mixer with spiral attachments will do just fine too.

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

How to make eggless shortbread dough?

The basic recipe includes eggs, but it happens that you have to refuse them. You can make shortbread dough without them. The taste will be slightly different from the classic, but not at all 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 the soft butter with granulated sugar and rub with your hands to melt the grains. Add salt and flour to the butter, knead the dough. Then add sour cream and stir into the dough. After that, wrap it in plastic and put it in the cold for a couple of hours.

Yeast cake base

Yeast shortbread dough can be the highlight of your homemade baked goods. This dough is unusual, it took the splendor of the yeast, the fragility of the sandy one and became an ornament for any baking.

To make yeast shortcrust pastry, take:

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

First you need to take yeast, grind it with sugar, and then dilute it with warmed up warm milk. Leave the bowl for a while. In the meantime, do the butter - put it on a board along with flour and chop it into crumbs with a wide knife. Drive the egg into the flour and butter, beat with a fork and mix well. Transfer the resulting blank into a bowl, pour in the yeast mixture and knead the dough. If it's too sticky, add a little flour. Knead and, as usual, wrap it in foil, put it in the cold for an hour. After that, the dough can be rolled out and a pie based on it.

Shortbread base for cottage cheese pie

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

For curd dough, take:

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

For this recipe, you need cold butter, cut into cubes. If you rub it with your hands, then they should also be cold enough so that the butter does not melt before the process begins. Therefore, keep your hands under cold water and then mash the butter with flour, cottage cheese, sugar and salt. Due to the fact that the curd can be less or more fatty, the consistency of the dough can also change. If the dough is too thin, add a little flour. If the lump does not roll, and the dough looks more like dry crumbs, add a little ice water. When the dough is well mixed and an elastic homogeneous lump forms, wrap it in a bag and leave it in the refrigerator for an hour or even a couple of hours.

How to make chocolate berry tart batter?

Any of the above cooking options are 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, such as cherries, is a real delight.

The easiest way to make a chocolate shortbread dough is to replace some of the flour with cocoa. Only in no case should you add cocoa to the basic 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 bread flour;
200 g fresh plums. oils;
egg of category C1;
3 table. cocoa spoons;
30 ml of milk;
6 table. tablespoons of sugar;
salt.

To begin with, put 50 grams of butter in a small ladle, as well as sugar and milk. Keep on low heat until the butter and sugar melt. Add cocoa to the mixture and, while stirring, bring it to a boil. Without stopping to stir, cook the mass 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. His knives will quickly grind the remaining butter, flour, egg and salt into crumbs. Add the chocolate mass to the crumb and mix everything. The finished dough will be very tender, but it will not be able to keep its shape and will not be plastic. For it to acquire such qualities, it needs to ripen in the refrigerator. Be sure to wrap it in plastic, so as not to wind it.

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

The correct recipe for shortcrust pastry is the secret of delicious baking

Ingredients

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

Servings: 20
Preparation time: 10 minutes
Cooking time: 30 minutes

For cookies

This shortbread dough is used for baking cookies, pastries, cakes, pies. You do not need to add soda to it if it is well mixed.

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

Cut the chilled butter into small cubes. Place in a bowl containing flour, granulated sugar and salt.
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. Mix the ingredients quickly until smooth.
Knead the dough quickly. It should become a single and smooth mass.
Roll the resulting dough into a ball, put it in a plate and send it to the refrigerator for 30 minutes.

When the 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, from which the products can be easily transferred to a baking sheet.

For the pie

Such a dough is suitable for creating an open pie; you can have any filling - use fresh or canned berries, fruits ..

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

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

Cooking process:

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

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

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

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

The preparation time for shortcrust pastry is increased due to the fact that it needs to be kept for some time in a cool place. To prevent such a dough from crumbling, you cannot knead it for more than 2 minutes.