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Classic shortcrust pastry
Classic shortcrust pastry is a versatile and very tasty dough from which various baked goods can be made. Surely, there is no one who does not know the cookie "Nut Cookies with Condensed Milk" or the pastries "Cream Baskets" - these are the simplest baked goods made from shortcrust pastry. More complex, and currently very popular, "Royal Cheesecake" and various "Cheesecakes". All of this is sweet pastry. But from shortcrust pastry, you can also make an incredibly tasty "Savory Pie". Such a pie will be perfect for lunch with the first courses, for a snack, and it will add a festive touch to the holiday table. Let's get started on making one of the variants of classic shortcrust pastry for pie and other baked goods.
Preparation time: 15 minutes + time in the refrigerator.
Ingredients
Show ingredients
- flour – 300 g;
- butter (frozen) – 200 g;
- sour cream – 6 tbsp;
- baking soda – 1 tsp + extinguish with vinegar;
- salt – 1 pinch (or to taste).
Preparation
- This is an old recipe for making classic shortcrust pastry, you could say from "mom's cookbook". Let's prepare all the products according to the list.
- Flour must be sifted in advance. This can be done with a regular sieve or a modern sieve cup.
- Butter in this recipe should be used very cold, straight from the freezer, where it has been for several hours. It will be easier to work with this butter, and it even affects the taste of the baked goods. Previously, margarine was used in this recipe, but now it is butter.
- In a large, deep bowl, pour in the sifted flour. Coat the butter well with flour from all sides.
- Our task is to grate the butter on a coarse grater.
- During the preparation process, the butter should be coated in flour several times.
- Put away the grater and continue working with your hands. Rub the flour with the butter between your palms to turn it into fine crumbs. This step should be done quickly so that the butter doesn’t warm up from the heat of your hands.
- Don't forget to add a pinch of salt to the flour mixture.
- Mix the salt with a spoon. The next step is to make a well in the flour.
- In a separate bowl, pour in the baking soda and add vinegar. Wait for the reaction to occur, and pour the contents of the bowl into the flour.
- It’s better to use sour cream with twenty percent fat for the dough. If you take a lower fat percentage, the dough will turn out sour.
- Add six tablespoons of sour cream into the same well where the extinguished baking soda is.
- Combine the ingredients using a spoon.
- Then remove the spoon and continue doing everything by hand. You don’t need to knead the dough, just gather it into one ball. This will take no more than two minutes.
- The classic shortcrust pastry for the pie is almost ready. But you can’t shape the pie from it immediately. The dough needs time to rest in the refrigerator for at least two hours, but it’s better to leave it to rest overnight. Transfer the dough to a bag or wrap it in plastic wrap. Send it to the refrigerator.
Now our compacted shortcrust pastry is ready. You can proceed with further preparation of the planned baked goods.
In the end, you will get a very tasty classic shortcrust pastry for the pie, which will go well with any filling.
