Shortcrust pastry pie is a feast for those with a sweet tooth. Shortcrust pastry for varied and delicious pastries Simple and tasty shortcrust pastry

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's easy and simple to cook, and the list the right ingredients not so great, all the 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 most best recipes shortbread cake, try, experiment, we are sure you will be happy with the result!

"Fast" sand cake

If friends or relatives unexpectedly 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:

• about 100 gr. butter margarine (or butter);
• 0.3 tbsp. granulated sugar;
• 1 tbsp. flour;
• 1 chicken egg;
• by ¼ h. l. salt and soda;
• walnuts, thick jam or marmalade.

Shortbread recipe

1. Mash the margarine or butter with a fork (or chop it finely with a knife). Pour granulated sugar into a bowl of margarine, beat in an egg, then add the rest of the ingredients, including the flour. Knead the dough quickly.
2. Set aside about 1 / 6-1 / 8 of the often total weight of the shortcrust pastry obtained, the rest evenly spread over the bottom of the baking sheet or pan. Do not forget to make a small side, about 2-3 cm high. It is important that the thickness of the resulting layer does not exceed 1 cm. In addition, you can not grease the mold with oil, since the dough itself is quite fat.
3. Lubricate the surface of the cake with jam or jam (not too thick), leaving a free "rim" about 1-1.5 cm wide.
4. Then sprinkle the future pie with chopped nuts (you can do without them), and on top, sketch the deferred dough torn in small pieces.
5. During baking, it spreads over the surface of the cake, forming a kind of pattern.
6. Now all that remains is to put the baking sheet in an oven preheated to 180 degrees and wait until your shortbread cake acquires a golden hue. Take out, cut into portions and enjoy excellent taste!

Shortcake with berries

This recipe is perfect for lovers of sour berries such as currants, lingonberries, etc.

To make a pie with berries you will need:

• 250 g butter margarine or butter, preheated to room temperature;
• 1 chicken egg;
• ¾ Art. granulated sugar;
• 0.5 tsp salt;
• 1 tsp baking powder for dough;
• 150 g potato starch;
• 3 tbsp. wheat flour.

Berry Pie Recipe:

1. Chop butter or margarine finely, combine all ingredients in a large bowl and knead into a plastic dough.
2. Put about ¾ of the resulting dough in a mold, knead it with your hands to get a thin crust with small sides.
3. Then sprinkle an even layer of berries on the cake (you can take frozen ones) or brush it with any jam. The top of the pie is the remaining dough plucked into small pieces.
4. Preheat the oven to 180-200 degrees, send the prepared pie into it, for about 20 minutes.

Blueberry Filled Sand Pie

This cake is just a godsend for the notorious sweet tooth. After all, it combines crumbly dough, delicate berries and light, fluffy whipped proteins.

To make a blueberry pie, you will need:

For the test:

• 200 gr. butter heated to room temperature (butter);
• 100 g powdered sugar;
• 2 yolks;
• 1 whole egg;
• 2.5 tbsp. sifted flour;
• 100 g medium fat sour cream;
• ½-2/3 tsp soda;
• 0.5 tbsp. l. vinegar;
• salt on the tip of a knife;
• a pinch of vanillin.

For filling and decoration:

• 100-150 gr. fatty and thick sour cream;
• 500 ml blueberries (can be replaced with any berries to your liking);
• 2 chilled egg whites
• 2 tbsp. l. powdered sugar.

Blueberry Stuffed Pie Recipe:

1. Mash the egg yolks thoroughly with powdered sugar, egg and butter.
2. Then add sour cream, flour, salt, vanillin and soda slaked with vinegar to the egg-butter mass. Knead the dough well. Distribute it on a greased and floured baking sheet with a spoon. Try to keep the thickness of the crust no more than 1 cm, and the edges should be a little thicker so that after baking the crust is the same thickness.
3. Preheat the oven to 180 degrees, bake the cake in it for about 20-25 minutes.
4. After the specified time has elapsed, remove the baking sheet from the oven, cool the cake until warm. Then brush it evenly with sour cream and sprinkle with a thick layer of berries, leaving a handful to garnish.
5. Add 2 tbsp. To egg whites, pre-chilled. l. powdered sugar, then beat them into a thick foam. Lubricate the surface of the cake with it, sprinkle with the remaining berries on top.
6. Heat the oven to 160 degrees and place the pie in it for about 15 minutes. When the whites turn a pale pink color, you can remove the baking sheet. After the finished cake has cooled slightly, place it on a wooden board to prevent the bottom from getting soaked. Cutting the pie into portions is easiest with a heated knife.

Strawberry shortbread cheesecake

It is one of the most loved varieties in American and European pastries. The first cheesecake was tried by the Greeks, and they served them to the Olympic athletes.

To make a pie you will need:

For the test:

• 80 g margarine;
• 200 g flour;
• 4 tablespoons of sugar;
• 1 egg;
• 1 spoon of baking powder;
• 1 pinch of salt.

For filling:

• 0.5 kg of cottage cheese;
• 700 g strawberries;
• 300 ml cream;
• 20 g gelatin;
• 100 g sugar;
• vanilla sugar.

How to make cheesecake:

1. To prepare the dough, you need to grind the butter and sugar well, sift the flour with baking powder. Then put salt and egg there, knead the dough. Send it to the refrigerator for 30 minutes.
2. A detachable mold is greased with butter (butter) and the rolled dough is spread on the bottom. The pie is baked for 15 minutes at a temperature of 200 degrees. Then it is left to cool.
3. Gelatin is soaked so that it swells. After that, it is heated, not allowing it to boil.
4. Rub the cottage cheese on a sieve (you can even 2 times), add vanilla and regular sugar. Rub the strawberries until puree and mix with the curd mass.
5. Whisk the cream and combine it with the curd, add the gelatin and mix again.
6. Some of the strawberries are cut into pieces and added to the cream. It is put in the refrigerator for an hour, and then laid out on a sand base, decorated with berries.
7. The cheesecake cools down for about 4 hours.
8. To make the cake even more beautiful, you can decorate it with lime peel or mint sprigs.

Enjoy your tea!

Do you like shortbread dough? How do you prepare it you? What fillings do you use? Write to us!

Shortcrust pastry for pie gives the finished product a crumbly structure that goes well with any drinks. The components included in its recipe give baked goods a rich milky taste, which, depending on preferences, can always be set off with your favorite flavors.

The shortbread dough can be based on the following recipe, which allows you to bake a delicious crispy pie. It doesn't take much time to prepare the dough, it keeps its shape perfectly and will allow you to sculpt ornaments.

The composition includes the following products:

• butter (200 g);
• premium wheat flour (340-350 g);
• granulated sugar (3 tbsp. l.);
• chicken egg (1 pc.);
• vanilla sugar (8 g);
• salt (no more than a pinch).

How to knead:

1. Put soft butter, vanilla, sugar, salt to the flour sifted through a sieve, chop everything with a knife.
2. Break an egg into this blank, knead until a homogeneous structure is obtained.
3. The prepared dough should be left in a cold place for 30 minutes before cutting.

Pies made from this dough do not dry out for a long time and retain their aroma.

Shortcrust pastry for pie with berries

A fragrant light dessert based on shortbread dough will decorate tea drinking with your family and will be a pleasant surprise for guests. It goes well with any berry filling.

Required products:

• butter (180 g);
• fat sour cream (50 ml);
• premium wheat flour (200 g);
• granulated sugar (100 g);
• baking soda (1 tsp).

Creation technology:

1. First, combine all dry ingredients in a deep bowl.
2. Then add soft butter and sour cream.
3. Knead the dough. It turns out to be elastic, does not stick to your hands.
4. Remove the dough in the cold and start filling.
5. Prepare a split form, grease with oil, distribute the dough, making small sides.
6. Sprinkle the flat cake with a thin layer of starch, lay out the berries, sprinkle with sugar and bake at 180 ° C for 30 minutes.

The finished cake must first be cooled well, otherwise it will not keep its shape.

Cooking with yeast

Yeast shortbread dough is a completely unexpected twist in the culinary arts. It has the splendor of the yeast version of the dough and at the same time is brittle and crumbly.
Pies and biscuits made from shortbread dough are a delicious treat.

Composition of products for kneading dough:

• warm water (2 tbsp. l.);
• baker's yeast (0.5 sachet);
• butter (125 g);
• premium wheat flour (250-300 g);
• granulated sugar (1 tbsp. l.);
• chicken egg (1 pc.);
• vanillin (4 g);
• salt (no more than a pinch).

Cooking method:

1. First, dissolve dry yeast in warm water.
2. While the tremors disperse, sift the required amount of flour separately into a deep bowl, add the rest of the dry ingredients, mix well.
3. Add the egg, butter and yeast to the resulting composition, knead the dough.
4. Keep the dough in a warm place until it doubles in size and you can start cutting.

Pies with such a dough will be airy and fragrant.

How to do without eggs

The dough for a pie without eggs is very simple in composition. It is lean, but at the same time tasty, with a characteristic crumbly structure. Ideal for berry pie.

Required components:

• vegetable oil (100 ml);
• granulated sugar (100 g);
• water (150 ml);
• premium wheat flour (300 g);
• soda (0.5 tsp);
• salt (no more than a pinch).

Cooking technology:

1. Grind the required amount of butter and flour according to the recipe to make a crumb.
2. Add sugar and salt to the mass, mix well.
3. Quench the soda with vinegar and stir in the resulting mass.
4. By adding water with tablespoons, gently knead the dough. It should be soft.
5. Now you can make a pie from this dough. The baking dish does not need to be greased, the filling should be in a ratio of 50:50. Bake for 40 minutes in an oven preheated to 200 ºС.

Serve the cake cooled down, as it does not hold its shape well when hot and breaks.

Delicious shortcrust pastry for grated pie

Grated shortcrust pastry pie is unusual. Prepare it with some kind of jam. The top layer of dough, covering the filling, is crispy and saturated with berry aroma.

To create a test you will need:

• butter (200 g);
• strawberry jam (200 g);
• granulated sugar (250 g);
• chicken egg (2 pcs.);
• vanillin (4 g);
• premium wheat flour (500 g);
• baking powder (1 sachet).

Cooking method:

1. Melt the butter over low heat, add eggs, sugar, vanillin, mix.
2. Mix the required amount of flour with baking powder.
3. Gradually adding flour to butter, knead the dough.
4. Divide the mass in half, put one half in the freezer for 40 minutes.
5. Roll out the second part of the dough, put in a pre-greased form, spread with a layer of jam.
6. Grate the frozen half of the dough and sprinkle on top of the jam.
7. Bake the grated dough pie for 25 minutes in an oven preheated to 200 ºС.

Cut the finished baked goods into pieces and sprinkle with powdered sugar on top. It turned out to be a delicious treat for tea.

For baking with cottage cheese

Making shortbread dough for cottage cheese pie is not difficult. The dough turns out to be tender, with a soft creamy taste, which is complemented by a vanilla filling.

To create a test, you need the following products:

• butter (250 g);
• premium flour (500 g);
• granulated sugar (1 glass);
• drinking soda (1 tsp).

Preparation method:

1. Add butter to the pre-sifted flour, dividing it into small pieces.
2. Put granulated sugar and soda on top in an even layer.
3. Chop the mass to small crumbs with a knife.
4. Put in the refrigerator.
5. While the mass is cooling, make a filling from cottage cheese, eggs, sugar and vanilla, whisking everything with a blender.
6. Pour half of the flour crumbs into a greased form, put the cottage cheese and cover with the rest of the dough. No need to press.
7. Bake in the oven for 40 minutes at 200 ° C.

The pie is very crumbly with a delicate milky-vanilla flavor.

Step by step cooking with sour cream

Shortcrust pastry for the pie can be made with sour cream (fatty homemade will do). The dough will turn out to be crumbly with a rich creamy taste.

Ingredients:

• sour cream 20 percent fat (200 g);
• butter (50-100 g);
• flour 1c (300 g);
• whole grain wheat flour (150 g);
• water (3-4 tbsp. l.);
• granulated sugar (100 g);
• salt (no more than a pinch);
• soda (0.5 tsp).

Preparation:

1. Melt butter in a small saucepan over low heat, add sour cream and a mixture of sugar, salt and soda, mix.
2. Add flour of the first grade, knead the dough well.
3. Add a few tablespoons of water to the resulting mass and whole grain flour, knead.
4. In order for the dough to acquire plasticity, it must be kept in the cold for some time.
5. Bake the cut dough at 200 ºС for 30-40 minutes.

Shortcrust pastry with sour cream goes well with fruit and berry and curd filling.

Lemon pie base

Any shortbread dough is an excellent base for a pie. If the filling is meat or vegetable, then you do not need to put sugar. For sweet pastries this component is required. The amount of sugar in the dough will depend on the taste of the product used for the filling.

Dough for lemon pie prepared from the following products:

• butter (120 g);
• premium flour (200 g);
• chicken egg (1 pc.);
• granulated sugar (2 tbsp. l.);
• sea ​​salt (no more than a pinch).

Preparation:

1. Leave the oil at room temperature for a while until it becomes soft.
2. Put butter in a cup, beat with a blender.
3. Continuing to beat, add the rest of the products one by one, flour - last.
4. Knead the dough with your hands, collecting it into a bun, cover it with a foil and put it in the cold, you can leave it overnight.
5. The dough is ready, you can start cutting.
6. Take two sheets of edible paper, place the mass between them and roll out. This will prevent the dough from sticking and unnecessary flour.
7. Now you can transfer the workpiece to the oiled form, prick with a fork.
8. To prevent the dough from bubbling up during baking, put a sheet of parchment on it before baking and sprinkle the beans.
9. Bake for 15 minutes at 190 º C.

Cool the finished cake base and fill it with lemon filling.
Shortbread dough always turns out to be ruddy, crumbly. If you follow the recipe, the taste of the baked goods will be delicate. Pies and biscuits will decorate any tea party.

Shortcrust Pie... Shortcrust pastry pie 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 no less successful: meat fillings, as well as 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 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 the shortbread dough: sour cream, cottage cheese, oat flakes, mayonnaise, corn meal 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 one of the easiest. Preparing the dough itself will work the first time, even if you have never dealt with the dough at all. And failure with you will never happen to him either.

Shortbread dough is universal; cookies, baskets, tortillas, pies are baked from it. It is excellent in both sweet and unsweetened recipes... Sand baskets for cakes with sweet protein cream and the same baskets with salad are equally tasty - in the first case, a little sugar is put in the dough, and in the second one they do without it.

The same applies to shortbread pies. Sweet filling- and you have pastries for tea. Savory - and you have a snack pie for dinner. So, recipes for shortcrust pastry cake.

WHAT IS HERE

• Sand pie with minced meat and mushrooms with photo
• Sweet shortcrust cake with rhubarb and meringue
• "Fast" shortcrust cake with shortbread

The amount of dough and filling is enough for a cake that will be baked in a mold with a diameter of 25 cm. Cooking time - 1 hour 20 minutes.

Ingredients

For the test:

• cold oil - 100 grams
• flour - 200 grams + a little to add
• salt - half a teaspoon
• egg - 1

For filling:

• minced meat - 200 grams
• fresh champignons - 200-300 grams
• onion - 1 large
• hard cheese - 100 grams
• egg - 1 pc.
• pepper, salt, a sprig (or two) of rosemary

Preparation

To knead shortcrust pastry, pour the sifted flour onto the work surface, add salt. Put in the butter. And chop it into small pieces with a knife right in the flour.



Make a small indentation and hammer in the egg.



Knead a firm, smooth, homogeneous dough. Put it in film and send min. for 20 in the refrigerator.



At this time, make the filling. Cut the onion into thin half rings.



Wash the mushrooms and cut into small pieces.



Coarsely grate the cheese. Whisk the egg lightly in a bowl.



Add cheese and stir.



Remove the shortbread dough from the refrigerator and roll it out into a centimeter-thick layer on a floured surface.



Transfer to the mold and spread with your hands along the sides.



Put the dough in the oven for 15 minutes at a temperature of 180 degrees so that it dries a little (do not dry it, it is still baking).



After removing it from the oven, immediately spread the filling on the dough. Spread the minced meat evenly in the first layer.



Season with salt and pepper. Sprinkle with rosemary leaves.



Place the mushrooms in one layer on the minced meat.





And the sand cake is completed with a cheese and egg layer.

On a note: It's okay if the cheese does not cover the entire surface, this is not a pizza, but a pie.

Bake in the oven for half an hour (temperature 180 degrees).

Serve a hearty shortbread cake right away, from the oven, hot and aromatic.

By the way, the filling for such a pie can be anything: only mushrooms, onions and cheese; only minced meat and onions, vegetable or fish filling.

Sweet shortcrust pastry pie

Did you know that rhubarb and meringue is a classic pie combination? Even if you hear about it for the first time, it does not interfere with cooking amazingly tasty pie with rhubarb and whipped cream grill. And the dough, as you already guessed, will be in the shortbread pie.

Ingredients per mold 27 cm in diameter. Time - 40 minutes + 2 hours dough cooling

Ingredients for the dough

flour - 250 grams
yolk - 1
oil - 125 grams
sugar - 125 grams

For filling

rhubarb - 350 grams
sugar - 100 grams
protein - 2

Making rhubarb shortbread

Cut the butter into very small pieces.

Sift flour onto your work surface. Put in the butter. Add yolk and sugar. Knead the dough. Roll the dough into a ball, wrap in plastic and put in the refrigerator for a couple of hours.

Then roll it out on the surface with flour (do not throw in a lot of flour, just so that it does not stick). Put in a mold, spread with your hands and make holes with a fork. Bake in the oven until golden brown at 200 degrees.

Wash and dry the rhubarb. Cut into small pieces. Put on a hot piece and bake for another 20-25 minutes.

Shortcrust cake with shortbread

This version of the pie will help out a lot if you need to quickly figure out a delicious pie for the arrival of guests. A win-win option - the dough is always obtained, the filling can be made from what is at hand (frozen or fresh fruit, jam or jam).

Ingredients:

flour - 350 grams
eggs - 2
sugar - 150 grams
vanillin - half a teaspoon
butter - 150 grams

For filling:

frozen cranberries - 200 grams
sugar - 100 grams (or according to your taste)
walnuts - 70 grams

How to make a quick shortbread cake

Soften the oil. Add sugar and stir. Whisk in one egg at a time. Add vanillin and stir. Pouring in the sifted flour, knead the dough.

Wrap a uniform bun of dough with foil or put in a bag and put in the refrigerator for half an hour.
Remove the zest from the lemon. Place the cranberries and sugar in a blender and puree.

Chop the peeled walnuts.

Take two thirds of the dough from the refrigerator, roll it out and place in a rimmed dish. Top with cranberry puree.

Coarsely grate the remaining dough on top of the cranberry layer, distribute as evenly as possible. Sprinkle with walnuts.

Bake at 200 degrees for 30-40 minutes.
When serving, you can sprinkle with icing sugar.

And this is.

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 more butter 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. Usually this technique is used to open pies to make sure 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 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!