Shortcrust Pastry (for savory or sweet dishes)

Shortcrust pastry is one of the basic types of dough. In this dough, the main ingredients are butter and flour in a 1:2 ratio. The more fat there is, the more crumbly the pastry will be. Shortcrust pastry is always prepared without baking powder, but if desired, an egg can be added.

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 175 g Flour, Wheat, bread flour

  • 90 g Butter, unsalted

  • 1 pinch Salt, table

  • 2 spoons Water

Steps

  1. Sift the flour into a bowl and add salt. Cut the butter into small pieces. Add them to the bowl and mix with the flour.

  2. Quickly and lightly rub the fat into the flour with your fingertips, lifting the mixture to make it airy and crumbly. Drizzle it with cold water and gently mix with a blunt knife. If the mixture looks too dry, add a little more liquid.

  3. Quickly knead the dough until smooth. If it is sticky, add a little more flour. Shape it into a ball, wrap it in foil, and place it in the fridge for one hour.

Nutrition Information (Per 100g)

  • Calories: 477.9 kcal
  • Fat: 27.34 g
    • Saturated Fat: 16.85 g
  • Carbohydrates: 47.19 g
    • Sugars: 0 g
  • Protein: 7.12 g
  • Fiber: 1.12 g

Advice

Knead the shortcrust pastry as little as possible, as it can become tough when baked. Since there is already enough fat in the dough, there is no need to grease the baking dish.