Making shortbread dough for pie, tart, cookies is as easy as shelling pears and 10-15 minutes is enough for this. Moreover, any pastry made from such a 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 that 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.
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, in a separate bowl, rub the butter and flour with your hands 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.
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.
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, the soft butter must be thoroughly ground with sugar. After that, add eggs to the butter one at a time, stirring them 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 film for about 20 minutes, after which it can be rolled out and filled with lemon filling.
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 shortcrust pastry.
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 into 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. Lay 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 over the jam with a coarse grater to create shavings. Place the baking sheet in the oven for a quarter of an hour at 200 degrees. The finished cake can be served whole, or cut into diamonds, giving the shape of portioned cookies.
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.
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.
Put 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 wrap and let it ripen in the refrigerator for a couple of hours.
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.
Mix 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 shortbread dough can be a 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.
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 to 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.
Another ingredient that will give the dough its pleasant creamy flavor 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 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. So 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 some 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.
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, such as 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. Excessive 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.
First, 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 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.
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 creamy, ice water. Try to touch the dough as little as possible with your hands, otherwise it will be too sticky and tough.
To make the shortcrust pastry for the pie 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, sprinkle the surface of the table 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 recipe for open pie.
Ingredients: 200g butter, 1 cup sugar, 2 eggs, 4 cups flour, 1 tsp. baking powder, vanilla.
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 large 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 pie tin, cut the edges of the dough, put the filling, put a smaller piece of dough on top, cut a few slots in it, fold 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 moist inside, cover it with foil so that the top does not burn.
Shortcrust Pie... Shortcrust tart is a great addition to tea, coffee, milk or cocoa. It can be either closed or open - in the latter case, the cake will have a more festive look. Despite the fact that the shortbread pies are quite tiny, they literally melt in your mouth. To prepare shortcrust pastry for pies, you need eggs, flour, as well as margarine or butter. A baking powder or baking soda is also needed. But the filling for shortcrust pastry pies can be as varied as you like: cottage cheese, with jam, apple, lemon, cherry, strawberry, banana, raspberry, currant, etc. Moreover, berries and fruits can be both fresh and canned ... Unsweetened fillings are equally popular: meat, eggplant and onion fillings, all kinds of vegetables and cheese with mushrooms.
It is quite simple to prepare shortbread dough, moreover, you do not need to wait until it rises or be afraid that the dough will oxyderate. And the basis of shortcrust pastry is fat - it is he who helps to make the crumb structure crumbly and does not allow gluten to stretch. Almost always, butter or margarine is used to make shortbread dough, however, sometimes you come across recipes for making such a dough with the addition of lard (pork fat). In any situation, it is important not to forget that shortbread dough is very fond of fat, so any fats, as well as mayonnaise and sour cream, should be taken with a sufficiently high percentage of fat.
Flour for making shortbread dough does not have to be wheat flour - it is perfectly acceptable to use oatmeal, corn or rye flour. And sometimes starch is added to the dough for a crumbly structure. In addition, some other ingredients can be added to shortbread dough: sour cream, cottage cheese, oatmeal, mayonnaise, corn flour, and even beer. As for eggs, most often only yolks are used to prepare shortcrust pastry - proteins can deprive the future cake of the desired crumbness and even make it tough.
To prevent the bottom of the shortcrust pastry pie from souring and becoming soggy, the filling for the pies should not be too liquid. You can cheat a little - sprinkle a layer of dough with starch or breadcrumbs before spreading the filling, which will certainly absorb at least a small part of the juice released. At the same time, the thickness of the layers of dough for pies should ideally not exceed half a centimeter, since the shortbread dough is baked for a long time.
Shortcrust pastry is made for sweet and savory pies. Cakes and cakes are made from it, and it, but without added sugar, is used to make a base for a snack, filling baskets and tartlets with salads, fish, caviar, meat and other fillings. Therefore, shortbread dough is considered universal among culinary experts.
The secret of successful production lies in the kneading technique. It is he who significantly affects the quality and taste of the product. I will share the main secrets of makingshortcrust pastry - for sweet and meat pies , as well as the peculiarities of making shortbread dough with yeast.
For shortcrust pastry, all food, including flour, must be well cooled. In culinary proportions are essential. Therefore, all ingredients are given in grams. For example, three yolks of selected chicken eggs weigh exactly 100 g.
Kitchen appliances: measuring container, glass, kitchen scale, knife, dough board, tablespoon, cling film.
Once again, I draw your attention to the fact that the kneading technique is extremely important when cooking. I suggestclassic recipe for unsweetened shortcrust pastry for pie , where I will reveal the secrets of its correct preparation.
Did you know? Correct kneading is characterized by uneven texture - layering with a pronounced marbling effect. In the prepared mass, there are unmixed pieces of butter and crumbling layered inclusions of flour with water. It is this effect that will give crispness to the finished dish.
This shortcrust pastry recipe is suitable for both making a pie with berries and baking with meat filling.
Be sure to watch the master class with the step-by-step preparation of shortcrust pastry. The plot demonstrates two mixing options - correct and incorrect. Moreover, the second case fully answers the question - why the pie, positioned as crumbly, in the end turned out to be harsh.
Time for preparing: 5-7 minutes
Servings: 12 tartlets, 2 cakes or tarts.
Calorie content: 533 kcal / 100 g.
Kitchen appliances: mixer, measuring container, mixer, deep bowl, tablespoon, cooking paper, tartlet or tarts.
Without a simple basic recipe, it is impossible to bake quality tartlets, cakes for a delicious cake, or a crumbly cake.
Did you know? After two hours, any pastry can be shaped and cooked. It is only necessary to ensure minimal contact with the warmth of the palms so that the dough does not "float".
Basicshortcrust pastry very fast, but myselfrecipe considered idealfor the apple pie, as well as any other sweet pastries.
I suggest you watch a video that demonstrates in detailhow to make sweet shortcrust pastry pie ... In addition, in the same video, the entire subsequent process of assembling and forming the dessert is fully shown. Look - you won't regret it!
Time for preparing: 10 min.
Servings: 560 BC
Calorie content: 420 kcal / 100 g.
Kitchen appliances: a set of bowls and cups, a sieve, a measuring cup, spoons - tea, table, grater, cellophane / cling film.
In the preparation of sweet rolls and cheesecakes, andfor pie with jam, shortbread dough irreplaceable, recipe which I am posting here. Check out another versatile super dough for all baked goods. The main thing is that it does not need time for the yeast to "run away", and it is cooked "cold".
Important! The main advantage of the super dough is that it does not need to stand after being removed from the refrigerator, it is immediately ready for baking as soon as a pie, rolls or pies are formed from it.
Be sure to watch my video with step-by-step making of a universal shortcrust yeast super-dough. Pay special attention to the technology of its production. itshortcrust pastry is suitable as for meat pie and for making a sweet dessert.
If my recipes came in handy, leave your feedback on this page. And don't forget to share your methods and secrets for baking various goodies. Share your recipes in the comments by posting them at the bottom of the article. I will greatly appreciate it.
There is, perhaps, nothing in the world tastier than homemade fresh baked goods. Do you still think that cooking it is long and troublesome? We will dissuade you!
Both adults and children love homemade cakes. Loose sand cake goes well with coffee, cocoa or tea. It is easy and simple to prepare it, and the list of the necessary ingredients is not so great, all products can always be found in your refrigerator. A variety of fillings will satisfy the most sophisticated tastes. You can add jam, berries, nuts, raisins, dried apricots, pieces of chocolate, etc. to a shortcrust cake.
We offer you a selection of the best shortbread cake recipes, try, experiment, we are sure you will be happy with the result!
If friends or relatives suddenly come to visit you, and there is nothing to treat them with, do not worry, you can always find a way out! After all, a maximum of 30 minutes. you can bake an amazingly tasty and, most importantly, an extremely easy-to-prepare shortbread cake for tea!
To make a pie you will need:
Shortcake recipe
This recipe is perfect for lovers of sour berries such as currants, lingonberries, etc.
To make a pie with berries you will need:
Recipe for making a pie with berries:
This cake is just a godsend for the notorious sweet tooth. After all, it combines crumbly dough, delicate berries and light, airy whipped proteins.
To make a blueberry pie, you will need:
For the test:
For filling and decoration:
Blueberry Stuffed Pie Recipe:
It is one of the most loved varieties in American and European pastries. The Greeks tried to make the first cheesecake, and they served them to the Olympic athletes.
To make a pie you will need:
For the test:
For filling:
How to make cheesecake:
Have a nice tea!
Do you like shortbread dough? How do you prepare it you? What fillings do you use? Write to us!
