Shortcrust Pastry for Pie

Shortcrust pastry for a pie should be crispy and golden brown when baked, and it should also be evenly rolled out, with the edge reaching the top of the baking dish. We offer you a recipe that was used by contestants in the 4th season of Slovenias pastry challenge.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Wheat flour, white, multi-purpose

  • 60 g Powdered sugar

  • 1 pinch Salt, table

  • 160 g Butter, unsalted

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

Steps

  1. Sift the flour, powdered sugar, and salt into a bowl and mix well. Add the cold butter, cut into cubes, and begin gently but quickly crumbling the flour and butter together. Once you have a texture resembling crumbs (without larger pieces of butter), add the egg and egg yolk. With cold hands, quickly knead the ingredients together to form a uniform dough, which you then roll out on a floured work surface into an even circle (2 to 3 mm thick).

  2. Carefully place the rolled-out dough into the baking dish and gently press it against the bottom and sides with your fingers. Trim any excess dough and shape the edge neatly. Prick the bottom in several places with a fork, then place baking paper over the dough and distribute dry beans on top.

  3. Bake the pastry base in a preheated oven at 180 degrees Celsius for 10 minutes. After 10 minutes, remove the paper and beans, and bake the base for an additional 10 to 12 minutes until it turns a beautiful golden brown and is fully baked.

Nutrition Information (Per 100g)

  • Calories: 440.96 kcal
  • Fat: 24.91 g
    • Saturated Fat: 15.31 g
  • Carbohydrates: 45.94 g
    • Sugars: 10.7 g
  • Protein: 6.09 g
  • Fiber: 0.92 g