How to make shortbread dough for a pie. Shortcrust pastry: a step by step recipe for a pie

good have a delicious day, dear readers! I really like products from shortcrust pastry. As a child, my mother baked crumbly and tender cookies from it. And what is doubly nice - it can be used for both sweet and not sweet pastries. Today I will share with you a classic shortbread dough recipe that is suitable for making pies, cookies and even a cake.

The classic recipe for shortcrust pastry consists of butter, flour and sugar taken in different parts.

For example:

• 100 grams of sugar;
• 200 grams of oil;
• 300 grams of flour.

For cooking, all foods must be cold, otherwise they may come into conflict with each other and separate. At the same time, the dough will turn out to be tight and poorly rolled out, baking will become tough.

• First, mix sugar and butter. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbly. Just do it quickly before the butter melts. At the last stage, knead the dough very quickly with your hands, roll it into a ball, wrap it with cling film and send it to the refrigerator to rest for 30-50 minutes.
• This is the easiest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My all-time favorite version of this recipe without the use of eggs. I tweaked it to my liking.

What you need:

• Butter - 170 grams;
• Sugar - 80 grams;
• Wheat flour - 210 grams.

Cooking:

• I make it in a combine. In a bowl, beat sugar and butter, cut into pieces for convenience, at high speeds. The oil has previously stood for a little while until it is slightly softened, so that it whips more easily.
• Then I add flour. Beat on low speed just a little bit, until it begins to gather in lumps. After that, I transfer it to the form and ram it. I use this recipe for making lemon bars, you can see the full version.
• For other pastries, roll the mass into a lump, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like to serve appetizers in the form of tartlets. It is both aesthetically pleasing and delicious. But again, high-calorie, because the composition includes butter. In this case, you can take more light stuffing to balance utility and calorie content.

What will we need?

• Butter or margarine 200 grams;
• Flour 250 grams;
• Egg 1 piece;
• A pinch of salt.

Cooking:

• This time we will cook savory dough. It is perfect for tartlets and open pies, such as quiche or tart ... First, cut the butter into pieces. But it must be cold. Combine with flour until smooth.
• Break the egg into a separate bowl and add a pinch of salt. We beat everything and send it to a cup with flour and butter. Mix thoroughly and quickly delicious dough for tartlets at home.
• We wrap the finished lump of dough in cling film or put it in a plastic bag and send it to rest in the refrigerator. During this time, you can prepare the filling.

Options for fillings for tartlets:

1. From eggs, cheese and garlic;
2. Overcook mushrooms with onions;
3. Ham with cheese and cucumber;
4. Olivier salad;
5. Crab sticks with egg;
6. Caviar;
7. Red fish with potatoes;
8. Liver paste.

• I will not dwell on the fillings in detail - they are not difficult to prepare.
  After the dough has rested, roll it into a thin layer and cut it out with a shape or glass of notch. If you have cupcake molds, then we put our blanks there. You can not lubricate the walls, since the dough is very fatty in consistency due to oil. Prick all over the bottom with a fork.
• You can pour pre-washed peas, beans or other cereals on the bottom so that the dough does not rise and looks beautiful. You can, of course, just knead it into shape with your hands. But in this case, it is unlikely that it will be possible to achieve a flat surface, and this will be ugly. Therefore, I advise you to first roll out a layer of dough.
• If there are no molds, you can cut squares or rectangles with a curly pizza knife or a regular one, chop and bake, and then use them like crackers. You will also get an original serving for decorating the table.
• Bake in the oven (be sure to preheat) at a temperature of about 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, keep an eye on the temperature and condition of the tartlets. As soon as they are covered with an even tan, take them out and let them cool a little. And only after that, release them from the mold, after gently picking them from the walls with a knife.

Shortcrust pastry with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent cakes for sand cake and cookies. You can also cook tender ones.

What will be needed?

• Flour 180 grams;
• Oil 75 grams;
• Sugar or powdered sugar 50 grams;
• Sour cream 75 grams;
• Yolk of one egg.

Cooking:

• As always, the products must be chilled for the best and correct kneading. Cut the cold butter into cubes, add the sifted flour and sugar. Grind quickly with your hands to crumbs. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a cup with crumbly crumbs.
• The main thing here is not to overdo it with kneading by hand. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. At the same time, contact with the test is minimal, which is required. I wrap the resulting lump in a film and send it to winter in the refrigerator. shortcrust pastry on sour cream is ready for use in 20-40 minutes.
• It will make excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortcrust curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is lighter and healthier than the classic recipe. I like the taste of cottage cheese in bulk. Moreover, the consistency of the dough depends on the granularity of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If wet, then correspondingly more. Here you already need to look, and in the process of cooking, adjust the amount of flour.

So, what do we need for shortcrust curd dough:

• Cottage cheese of any fat content 200 grams;
• Butter 120 grams;
• Sugar 50-70 grams depending on your preference (sweeter or not);
• Flour 200-250 grams;
• Half a pack of baking powder;
• 1 egg;
• A pinch of salt.

Cooking process:

1. Cut the butter into pieces, keep in the refrigerator, and then mix with sugar;
2. Add the egg and mix again thoroughly, but quickly;
3. Pour the cottage cheese into a cup and knead the mass with a fork until smooth;
4. Add some flour, baking powder and a pinch of salt. Here, already look, if the mass sticks strongly to your hands, then add more flour. You should get a homogeneous piece of dough;
5. Wrap in cellophane and refrigerate.

The shortbread-curd dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortcrust pastry technology

To properly prepare the dough, you need to follow certain rules. Now we will consider them.

1. All products must be refrigerated. Only under this condition is the correct elastic dough obtained;
2. Use only quality products. You can replace the butter with margarine, but I would not recommend it. The quality of margarine is inferior to butter;
3. You can not knead the dough for a long time - it will become dense, it is more difficult to roll it out and in ready-made it turns out hard and rough;
4. If you shifted the oil, then it will melt and the products will turn out to be too crumbly. The same thing can happen if too many yolks are added to the mass;
5. An excessive amount of flour and water leads to a deterioration in the quality of the product - it becomes tight and non-plastic. I don't add water.
6. The dough should be rolled out with a thickness of 3 mm to one centimeter. If thicker, add baking powder.
7. If the cake is burnt in places, it means that you rolled it unevenly;
8. To obtain a more uniform structure, instead of sugar, it is better to use powdered sugar;
9. Bake on a baking sheet on baking paper, without greasing anything. There is a lot of fat in the dough.

A bit of history

Have you ever wondered where shortcrust pastry came from? And I became interested in the history of the origin delicious recipe and I started studying it. Unfortunately, there is very little information about this on the Internet.

It is only known that the recipe appeared somewhere in the 12th-13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the remnants of the dough at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became the way we know it now.

Moreover, the components of the dough can be varied - done with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fasting days. The quality of baking did not change. It is only necessary to take into account that if there is butter in the dough, the baking turns out to be very high-calorie.

And if you are on a diet, then you should refrain from tasty, but adding volume to the waist, desserts. But if summer is still far away, and you have not joined the team of those who are losing weight, then you can treat yourself to delicious pastries. You will not regret.

Another interesting fact from the history. They say that our Empress Catherine II was very fond of crumbly and delicious dessert. And she started every morning with a cup fragrant coffee and a sweet basket of melt-in-your-mouth dough. Let's learn how to make shortcrust pastry.

Subject to these simple requirements, shortcrust pastry will always turn out for you, and you will delight your loved ones. homemade cakes using not only classic recipe shortcrust pastry, but all of the above options. Soon I will tell you what you can cook from it. If you want to be in the know, subscribe to updates! I wish you a pleasant tea!

Shortcrust pastry pie with jam is distinguished by its exquisite taste. The sand base for pies is prepared quickly, does not require a large number of ingredients and allows you to bake dishes with various fillings.

To prepare high-quality pastries based on shortcrust pastry, you need to choose the right basic products and be guided by certain rules. Many parameters should be taken into account: from the temperature regime to the use of special additives. If everything is done according to the rules, then you are guaranteed to get a tasty, crumbly and melt-in-your-mouth product, with a golden crust.

Basic components of shortcrust pastry

The dough is prepared from a standard set of products:

• Butter with a mass fraction of fat from 72 to 82.5%.
• Sour cream with a fat content of 15 to 20%.
• Sugar (vanillin can be added).
• Freshly squeezed lemon juice.
• Wheat flour of the highest or first grade.
• Table salt.

This composition of ingredients is suitable for making cookies.

The basis for baking closed and grated pies must be supplemented with the following components:

• chicken egg;
• a substance that gives friability;
• margarine (instead of butter).

Baking algorithm

When cooking shortcrust pastry, it is important to follow a certain sequence of actions:

1. Mixing the mass of flour and butter (you can take both butter and margarine).
2. Cooling the oil mixture.
3. Adding granulated sugar to the chilled butter base, whipping the mixture.
4. Formation of the finished mass (adding pre-beaten chicken eggs, vanillin, flour, sour cream, lemon juice, salt and baking powder), mixing the mixture until elastic.
5. room ready dough in the refrigerator for a period of 0.5 to 1 hour (previously, the dishes with the dough must be wrapped with cling film).

Only after all the above manipulations can you start forming the pie. To do this, put the dough in a special container with sides, if necessary, fill with stuffing.

Baking a pie with jam

Shortbread with sweet fillings has a very harmonious taste. To obtain closed pie, the dough is placed in a container, then a layer of berry or fruit confiture is laid on top (you can level it with a spoon).

Use the other part of the dough, which should remain in the freezer until the closed part of the pie is cooked, to decorate the top layer of the pie (grind and sprinkle on the pie).

The sweet cake is placed in an electric oven for 20 minutes. Before baking, the device must be heated to 200 C.

Shortcake recipe with jam and crumbs

The cake cooks quickly and has a peculiar taste. It is gentle and soft, goes well with classic black or green tea.

To prepare such a pie, you need to add additional components to the basic ingredients:

• walnuts;
• berry jam;
• grated chocolate with a high content of cocoa beans.

Number of products

For 8-10 servings of shortcrust pie, you will need the following amount of basic ingredients:

• 200 g butter from cream;
• 200 g granulated sugar
• 500 g high quality wheat flour;
• some walnuts;
• 100 g of chocolate;
• 1 teaspoon baking powder.

Cooking

The recipe for baking a shortcrust pie with crumbs includes several steps.

1. Preparation of sand crumbs for the pie. Butter or margarine is heated, ground with sugar and flour to the state of sand crumbs (small lumps). Then crushed walnuts, salt, vanillin, baking powder are added to the mixture. Optional Walnut can be replaced with other components, for example, lemon or orange peel. Good taste cinnamon, nutmeg or ginger are added to the sand product. These ingredients are added according to individual taste.
2. Thoroughly mixed crumb dough is laid out in a special form with sides or on a baking sheet. To prevent the cake from burning, it is recommended to cover the bottom of the baking dish parchment paper, which is pre-lubricated with oil.
3. The sand crumb is laid in the mold in a dense layer. On top is a filling of jam, marmalade or jam. The main thing to remember: the filling should not be liquid. The top layer of crumbs should be thin (the bulk of the crumbs go to form the bottom of the pie).
4. The final decoration of the pie. The finished sand product is removed from the oven. It cools a little and decorates with chocolate chips on top.

Shortcrust pastry pie in a slow cooker

The lightest and fast way to cook a sand cake is to use a slow cooker. Uniform heating, the absence of harmful substances in the finished product due to the lack of the possibility of burning make the multicooker indispensable in the preparation of dietary meals.

Number of base components

• 500 g wheat flour (4 multi-cups);
• 3 fresh chicken eggs.
• 150 g butter 82.5%;
• 150 g of any jam;
• 145 g sugar (1 multi-glass);
• 1 tsp baking powder for dough;
• spices (cinnamon, ginger) - to taste.

Cooking

The sequence of making a pie in a slow cooker consists of several steps:

1. Soften the butter by heating in a frying pan or water bath.
2. Eggs can be easily beaten (with a whisk or in a kitchen electric mixer).
3. Stir the egg-oil mass in a deep bowl, add flour, baking powder for dough.
4. Put the prepared mass in the refrigerator for 30-40 minutes.
5. Divide the chilled pie base into parts in a ratio of 1:3.
6. Put a large part of the dough mass into the multicooker bowl, add the filling on top.
7. With the remaining dough, make a pattern on the surface of the berry layer.
8. Turn on the multicooker mode to the "Baking" position, and cook the cake for 60-70 minutes (depending on the power of the device).

Grated shortbread pie with jam in a hurry

This option is especially relevant in times of shortage of time, when the sandpiper needs to be prepared very quickly for tea. cooking feature shortbread baking is the strict observance of the technological stages, during which the required dough consistency is ensured.

Basic Components

You can quickly, “quickly” prepare a grated shortcrust pastry pie by slightly adjusting the standard list of basic ingredients.

So, a common version of such a set of products are the following:

• butter (120 g);
• flour (300 g);
• chicken egg (2 pieces);
• granulated sugar (half a glass);
• milk (half a glass);
• baking soda (1/2 teaspoon);
• stuffing jam.

Cooking

At the initial stage, you should prepare a mixture of sugar and eggs, then add milk there - mix everything well. After that, extinguish the solution of table soda with a solution of vinegar and pour the neutral liquid into a mixture of eggs, sugar and milk, mix with flour.

Add finely chopped fruit to the main mass or thick jam from berries. Mix the resulting mass. Put the dough in any suitable dish or on a baking sheet, put to bake in the oven. Install in the oven temperature regime 180 C.

Time for preparing shortbread pie"quickly" is 30 minutes. The finished sandbox can be decorated with icing or sprinkled with powdered sugar - it looks very beautiful and appetizing.

Sand cake with jam in the oven

In the oven on medium mode, a shortcrust pastry pie with jam is cooked for 25-30 minutes. This is one of the fastest ways to get delicious pastries at home.

Cooking

1. Oil in the amount of 200 g (or margarine) must first be heated to soften (you can use a water bath), and then cooled.
2. Beat 2 chicken eggs (preferably with a whisk).
3. Mix melted butter, beaten eggs and 1 tablespoon sugar.
4. Mix half a cup of flour with 1 teaspoon of baking powder and add to the bowl with the main mixture. You should get a ball of dough, but not too steep. Here it is important not to overdo it with flour.
5. Divide the dough ball into 3 parts, put one in the refrigerator for 30-60 minutes, put the other in a greased baking dish.
6. Put jam or other filling on the first layer of dough.
7. At the end, take out and grate the chilled sand mass on a grater right above the pie with the filling.
8. It is necessary to bake the product in the oven at 180 C.

Before serving ready meal can be cut into portions. "Grated" cake with tea is a good solution for a family tea party or a meeting of friends.

Crumbly pie with jam

The cake is prepared very quickly with a minimum amount of products. This is very convenient for fast food desserts for tea in conditions of lack of time.

Basic Components

• 500 g flour;
• 200 g butter;
• 1 chicken egg;
• half a glass of granulated sugar;
• 450 thick jam;
• salt, spices - to taste.

It is better to use sour jam for the pie so as not to get too sugary taste finished product. Cherry or plum jam, sour apple jam.

How to cook

1. Soften the butter and add sugar to it, grind the resulting mixture well.
2. Beat the egg with a whisk or in a mixer, add to the butter, mix all the ingredients thoroughly.
3. Separately sift flour (add baking powder and mix).
4. Knead the dough from the obtained components not to an elastic state, but to a lumpy phase.
5. Divide the dough into two parts: put one in a baking dish with sides, leave the other for making crumbs.
6. Lubricate the dough layer in the form with thick jam.
7. Mix the second part of the dough with chopped nuts and put on the middle layer of jam.
8. Bake the cake in an oven preheated to 200 C for 40-50 minutes.

It is better to serve crumbly cake for tea in the form of small portions - sliced ​​​​slices.

Open pastry pie

Open pies stuffed with fruits and berries are fragrant and very tasty. From the finished pie, you can make cakes that will be a great addition to any tea party.

Basic Components

• 1 glass of flour;
• a pack of butter (200 g);
• 3 tablespoons of sugar;
• 1 egg;
• 200 g of filling (berries, fruits, cottage cheese);
• salt to taste.

How to cook

1. Prepare the sifted flour, pour it into a slide. Pour sugar into the recess, salt, place warmed butter, the yolk of one egg, half a glass of water. Knead the resulting mixture with a food processor or by hand.
2. Roll the kneaded dough into a ball, wrap in foil and refrigerate for at least 1 hour.
3. Cut the chilled dough into two parts.
4. Mix the berry filling with sugar.
5. Put part of the dough on the bottom of the baking dish. put on top berry filling. Add beans for even baking.
6. Roll out the second part of the dough to make a decorative lattice top of the dough. Put on top of the filling and brush with egg yolk.
7. Place in preheated oven and bake for 20-30 minutes until golden brown.

Sand cake with cottage cheese and jam

Shortbread dough for an open cottage cheese and berry pie is prepared in the classic way.

Filling ingredients

The filling can be prepared from the following components:

• fat-free cottage cheese (250 g);
• butter (50 g);
• granulated sugar (50 g);
• selected chicken egg (1 piece);
• low-fat sour cream (1 tablespoon);
• starch (1 tablespoon);
• fresh berries (150 g);
• vanillin (a pinch);
• water (50 g).

Cooking

1. Cook shortbread dough traditional way(melted butter is mixed with sugar, egg, wheat flour). Cool the resulting product in the refrigerator for an hour.
2. Prepare the oven (heat to 200 C).
3. cook curd mass from the respective ingredients. To do this, the cottage cheese is rubbed through a sieve, sour cream, an egg, sugar, berries, vanillin, starch, and a little water are added to it.
4. Chilled shortbread dough is laid out in a heat-resistant baking dish, small sides are formed to fix the filling.
5. The container with the dough is placed in the oven and baked for 35 minutes.

The result is the most delicate dessert, juicy, soft and fragrant. This cake will be appreciated by friends and family.

Shortcrust pastry is tender and fragrant if you use the ingredients in the indicated proportions, with full observance of the algorithm for preparing a sweet dish.

The special taste qualities of shortbread products are determined by the way they are prepared (a lot of butter, cooling the dough for better structuring and friability, thick berry fillings).

The variety of internal filling of the cake allows you to bake high-quality sweets for every taste - for the daily and festive dessert menu.

Calories: Not specified
Time for preparing: Not specified

I remember how long it took me to learn how to make good shortcrust pastry. I had a lot of recipes and I tried most of them, and every time I realized that of course it was tasty, but not that. Now I myself did not know what I was looking for and what I wanted from the test. But, the search did not stop, there was even a moment when I baked cookies and all kinds of pies with jam, jam almost daily. It seemed to me that a little more and soon it would be just scary to stand on the scales. But, my search was finally crowned with success, and I found how to cook shortcrust pastry, the recipe for a jam pie is just perfect, and not only with jam. From this shortcrust pastry you can bake any pastries. Moreover, it is suitable for any stove, I have already tested it both in a gas oven and in an electric one with a convector.
And it's not that he is some kind of special, at first glance - the most regular recipe shortcrust pastry, but here it has an amazingly accurate proportion of muffin, just the way I like it. But we need to add as much flour as the dough takes so that it is soft and elastic. As for fat, it is best to take butter, but in principle, you can replace it with margarine. And as a result, whatever you conceive of the oven - everything turns out perfectly. So for me it's easy universal dough for any occasion.
I really like to bake with it or with jam. And I do it a few different ways, weight depends on the mood and consistency of sweets. If my jam is more liquid, then it is best to freeze one part of the dough, about 1/3 in freezer, and then grate on top of the cake with jam, or my aunt likes to pass a piece of dough through a screw meat grinder and put the pieces of dough thus obtained on the jam. But if I take thick jam, or fresh berries and fruits, then I make a lattice from the dough and it turns out a very beautiful and elegant cake.
But, the easiest way is to roll out the dough on the table and cut cookies out of it. sprinkle them with poppy seeds, sesame seeds, almonds or crushed walnut kernels and bake in the oven.



Ingredients:
- wheat flour - 2-3 cups,
- chicken eggs- 2 pcs.,
- fat (butter, margarine) - 200 g,
- granulated sugar- 1 glass,
- vanillin - 0.25 tsp,
- baking powder - 1 tsp,
- jam.

Recipe with photo step by step:

To prepare shortbread dough for a pie with jam, heat the butter to melt, and then cool it, because it is impossible to knead the dough with hot fat categorically.
I do not melt the butter, but just take it out of the refrigerator in advance, and it becomes soft.

Mix well. You can add a pinch of salt to enhance the taste.




sifted wheat flour mix with baking powder and carefully pour into liquid base, so kneading, we get our dough.

If necessary, take it out of the bowl and knead it already on the table, adding flour as needed.

We divide it into 2 parts (1 part more than the other).
We send the smaller one to the freezer.

From most of the dough we form a cake, put jam on it.

Now we take out the second piece of dough from the freezer and three on top of it on the cake.




We send the cake to a preheated oven and bake at 200 degrees for 25-30 minutes.

This is how the dough for a pie with jam is prepared, in fact, like the pie itself. Bon appetit!








Try to cook the same

Shortcrust pie dough gives finished products 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 tinted with your favorite flavors.

The following recipe can be taken as the basis for shortcrust pastry, 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 fashion curly decorations.

The composition includes such products:

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

How to mix:

1. To the flour sifted through a sieve, put soft butter, vanilla, sugar, salt, 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 such a dough do not dry out for a long time and retain their aroma.

Shortcrust pastry for a pie with berries

Fragrant light dessert based on shortcrust pastry will decorate a tea party 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);
• sugar sand (100 g);
• baking soda (1 tsp).

Creation technology:

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

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

Cooking with yeast

Shortcrust pastry with yeast is a completely unexpected twist in culinary art. It has the splendor of a yeast dough version and at the same time is fragile and crumbly.
Pies and cookies from shortbread yeast dough are a delicacy.

Ingredients for kneading dough:

• warm water (2 tablespoons);
• 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 remaining 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 turn out airy and fragrant.

How to do without eggs

Eggless pie dough is very simple in composition. It is lean, but at the same time tasty, with a characteristic crumbly structure. Perfect for berry pie.

Required components:

• vegetable oil (100 ml);
• sugar sand (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 amount of butter and flour required according to the recipe to make crumbs.
2. Add sugar and salt to the mass, mix well.
3. Dissolve soda with vinegar and stir into mixture.
4. Adding tablespoons of water, 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 lubricated, the fillings should be in a ratio of 50:50. Bake for 40 minutes in an oven heated to 200 ºС.

The cake should be served cold, as it does not hold its shape well when hot and will break.

Delicious shortcrust pastry for grated pie

Grated shortbread pie is unusual. Prepare it with some kind of jam. The top layer of dough that covers the filling is crispy and saturated with berry flavor.

To create a test you will need:

• butter (200 g);
• strawberry jam (200 g);
• sugar sand (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 it 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. Pie from grated dough bake for 25 minutes in an oven preheated to 200 ºС.

Cut the finished pastry into pieces and sprinkle with powdered sugar on top. Happened tasty treat for tea.

For baking with cottage cheese

Making shortbread dough for a pie with cottage cheese is easy. The dough is soft and tender creamy taste, which is complemented by 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 sifted flour, dividing it into small pieces.
2. Top with an even layer of granulated sugar and soda.
3. Chop the mass with a knife to small crumbs.
4. Remove to refrigerator.
5. While the mass is cooling, make the filling of cottage cheese, eggs, sugar and vanilla, beating everything with a blender.
6. Pour half 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 ºС.

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

Step by step cooking on sour cream

Shortbread dough for the pie can be prepared on sour cream (fat homemade is suitable). The dough will turn out crumbly with a rich creamy taste.

Ingredients:

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

Cooking:

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

Shortcrust pastry on sour cream is well suited to fruit and berry and curd fillings.

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 necessary. The amount of sugar in the dough will depend on palatability the product that goes to 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 tablespoons);
• sea ​​salt (no more than a pinch).

Cooking:

1. Leave the butter for a while at room temperature until it becomes soft.
2. Put the oil 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, gathering it into a bun, cover with a film and put it in the cold, you can leave it all night.
5. The dough is ready, you can start cutting.
6. Take two sheets of food paper, place the mass between them and roll it out. So the dough will not stick, no extra flour is needed.
7. Now you can shift the workpiece into an oiled form, prick with a fork.
8. In order to prevent the dough from blistering during baking, put a sheet of parchment on it before baking and sprinkle with beans.
9. Bake for 15 minutes at 190 º C.

The finished base for the pie must be cooled and filled with lemon filling.
Shortbread dough always turns out ruddy, crumbly. If the recipe is followed, the taste of baking will be delicate. Cakes and cookies will decorate any tea party.

Once upon a time, I was completely confused in the concepts of “shortcake dough”, “sweet chopped”, “unsweetened chopped” - the set of products is one, but the cooking technology and the finished result are different. If you also want to understand, read carefully, I will quickly “unravel” you =)

So, flour, butter, yolks. Let's figure out what each ingredient is responsible for in the test.

Flour

For shortcrust pastry, you need to choose flour with a low protein content. In our reality, this is ordinary white flour of the highest grade. Part of the flour can be replaced with rice, rye, corn, buckwheat or whole grains, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and complicate its taste. Gluten - translated from Latin (gluten) - is glue. The less gluten in the flour, the more loose and crumbly the dough will turn out, so if you find flour with a low gluten content, grab it. She is more useful) And for crumbly dough you will need it!

Butter

The oil should be of the highest quality in 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 whole dough. In some recipes, butter is replaced with interior fat. This composition guarantees both density and friability at the same time.

Depending on the recipe, the ratio of flour and 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 completely abandoned. 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 ready pie hard and overly ruddy.

Brown sugar will add a caramel flavor and aroma to baked goods. Sometimes granulated sugar is replaced with powdered sugar, with it the dough comes out softer and denser at the same time.

Eggs

They play the role of a liquid in the dough, along with water, milk, any fermented milk products used in recipes. Sometimes whole eggs are mixed in, often only yolks or only whites. It must be remembered that the yolk of an egg is fat, and the protein is water. Want more butter dough? Use "fatty" 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 are placed in shortcrust pastry, since friability is ensured proper cooking, but some housewives insure themselves in this way, resorting to the help of baking powder. With baking powder, baking will surely succeed.

Salt

Salt must be added so that the dough is not fresh and its taste manifests itself, use the most fine 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 out.

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 a dough does not shrink much during baking, tasty and tender.

How to knead shortcrust pastry?

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. Fat so quickly envelops the grains of flour that it does not allow gluten to develop. And since there is not enough liquid in the eggs and butter for the development of gluten, the dough is crumbly.

Generally speaking, there are three mixing methods:

• italian way
• cream method
• "chopped dough" method

But no matter which option you prefer, you need to remember the main thing: you can’t knead such a dough for a long time. After adding the liquid - collect the dough into a ball and you're done!

Butter shortbread dough 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 will crumble like sand into tiny crumbs. It can be kneaded with a spoon, using a mixer or a food processor. From such a test you can cook delicious.

Ingredients (for two pie bases):

• Flour - 250 g
• Butter - 180 g
• Sugar - 200 g
• Yolk - 1 pc.
• Egg - 1 pc.
• Salt - a pinch

Take the butter out of the fridge an hour before cooking so it is warm and pliable when kneading. Put the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula to a light cream. Stir the egg and yolk into the mixture and, stirring, achieve uniformity. Sift flour with salt and add to the rest of the ingredients. Knead the dough with quick movements. If you are working with a mixer, turn on the lowest speed. As soon as all the flour has crept into the dough, it is ready. The dough is so tender that without pre-cooling it is impossible to work with it.

This dough is perfectly stored in the freezer, it is very convenient to prepare it for future use.

The most durable shortbread dough for pies with a "lattice"

The dough according to this recipe is so strong and elastic that it can be easily used for sweet pies covered with a “lattice” of dough, for pastries with heavy fillings, for free-form pies. The temperature of the oil is very important here: cold, but not from the freezer. Cut into cubes, the butter should easily retain its shape, but when pressed with a knife, it should be easy to 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

Cooking

The butter should be cut into cubes with sides of 1 cm. Sift all the dry ingredients into the bowl of a blender / mixer, add the chopped butter. Turn on the blender to the lowest speed and as you knead the dough, make sure that the oil is evenly distributed in the bowl. You can slightly increase the speed, but not to the maximum, otherwise the oil will heat up very much and soak the flour.

When all the butter particles are ground with flour, stop the mixer, clean the dough from the blender knives / mixer blades. Add the icing sugar/granulated sugar, let them mix into the butter-flour crumbs (this should take no more than a second).

Turn the dough out onto a floured work surface and knead 2-3 times. Flatten the dough into a disc shape, wrap with cling film and refrigerate for at least 30 minutes, up to a day.

Sweet chopped dough (sugar) for cookies and cakes

Products from such a dough are not only crumbly and tender, but also layered. The principle of preparation is that the flour is “chopped” or ground with butter until a crumb is formed, then the liquid is poured in and the dough is quickly kneaded. If a uniform fine crumb is formed, the dough will look like shortbread. If the size of the crumbs is the size of a pea or small beans, it looks like a puff. Combining crumbs with pieces will give a sandy-layered structure.

Sweet chopped dough can be both unsweetened (breeze) and 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 the flour onto a work surface or into a bowl, sprinkle with salt and sugar. Put the pieces of butter on the flour, grind with your fingertips or with a knife until you get a fine-grained mixture. Collect the crumbs in a slide, make a depression in the middle into which pour the yolk and 1 tbsp. l. milk. Gather the dough into a ball. If you can't do this, add 1 more tbsp. l. milk. Knead the dough 2-3 times to make it even. Shape into a ball, flatten into a disc, wrap in cling film and refrigerate for 30 minutes, preferably 4 hours.

Unsweetened chopped dough (breeze)

I prepare this type of dough according to this recipe:

• Flour - 150 g
• Butter 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 the flour, salt into the bowl, cut the butter into small pieces. Turning on short impulses for 3-4 seconds, turn the contents of the bowl into crumbs. Add milk and yolk. Turn on the food processor until the dough comes together in a ball (usually no longer than 1 minute).

On the basis of such a test, one can prepare tasty pie — .

How to bake shortcrust pastry

There are two ways of baking: the first is filling sand base stuffing and bake everything together. The second - first we bake the base until half cooked, after that the filling is laid out on it, baked together with the dough together. Thanks to pre-baking, the dough does not become sticky from a moist and juicy filling.

To make the dough basket beautiful and regular in shape, the “blind baking” method is often used, that is, without filling, but under load. Usually this technique is used for open pies, to be sure that there will be a well-baked dough under the filling.

How to do it: Place baking paper slightly larger than the base on the dough base. Put the beans (beans, peas) for weighting and put in the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then take out the mold, remove the weight of paper and return the mold to the oven for 5-7 minutes. The load 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 desirable to pre-bake the basket. Pies with crumbly and thick fillings can be baked in one go. Take note, in which the dough does not even need to be rolled out, it is enough to grate.

I wish you only successful experiments in the kitchen! I hope the information on how to make shortcrust pastry will come in handy many times!