How to make shortcrust pie dough. Shortcrust pie dough

Text: Anfisa Shumova

Shortbread dough for a pie is prepared simply and quickly, and pastries from it turn out to be tasty and refined. Fillings can be very diverse.

Rules for preparing shortcrust pastry

In order for shortbread dough for a 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 - solid butter, ice water. Try to touch the dough as little as possible with your hands, otherwise it will be too sticky and hard.

To make shortcrust pie dough more delicious, use butter and margarine in it at the same time. After kneading the shortcrust pastry for the pie, it must be put in the refrigerator for half an hour so that it is compressed and compressed - this will make it easier to roll out. Dust the surface of the table with flour while rolling to prevent the dough from sticking. Press the dough into the pan with your fingers to prevent air pockets from forming. The dough must not be stretched or pulled out, because. it may shrink during baking. Bake these pies in glass or metal molds with frosted sides.

Shortcrust pie dough - recipes

Recipe for shortcrust pastry for an open pie.

Ingredients: 200g butter, 1 cup sugar, 2 eggs, 4 cups flour, 1 tsp. baking powder, vanilla sugar.

Preparation: melt the butter over low heat in a metal bowl, put in a bowl, add sugar and mix well. Let the mass cool down. Add eggs, vanilla sugar and mix again. Sift flour, combine with baking powder, pour into a bowl, knead the dough.

Recipe for shortcrust pastry for a closed pie.

Ingredients: 340g flour, ½tsp. 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 spoon at a time, stirring the dough with a fork each time. Form 2 balls of dough, wrap in plastic wrap, 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 mold, twist it onto a rolling pin, unfold it on a cake mold, cut off the edges of the dough, put the filling, put a smaller piece of dough on top, cut a few slots in it, tuck the edges dough and pinch nicely.

Bake shortbread pies in the bottom third of the oven so that the bottom of the pies is crumbly and the top doesn't burn. If, however, the cake is already browned, but remains moist inside, cover it with foil so that the top does not burn.

The number of shortcrust pastry recipes is hard to even count. Each recipe has its own characteristics, but they all have one thing in common - the mandatory presence of a large amount of oil.

The basic recipe for making shortcrust pastry uses a minimum of ingredients, and on its basis you can prepare a wide variety of desserts.

The standard set of products consists of 12 tbsp. l. high-grade flour, 200 g fatty oil, 4 tbsp. l. Sahara. Vanillin is added at your discretion.

Instead of butter, it is permissible to take high-quality margarine, and instead of sugar, powdered sugar. Large crystals make the mass more rigid, so it is even better to grind ordinary coarse-grained sugar in a coffee grinder to a powder state.

Cooking:

1. Take out the oil to bring it to room temperature.
2. Sift flour. Add the rest of the dry ingredients and mix.
3. Grind flour with butter, trying not to clog the mass. Cookie dough should not be vigorously kneaded like yeast dough. The mass should be tender and elastic. Sometimes a little ice water is added to the mixture for this.
4. Form a ball, gently roll it in flour, cover with cling film and refrigerate for ½ hour. It is not recommended to keep it in the cold longer, as the oil will begin to harden, and then it is difficult to roll such a mass into a cake of the desired thickness.

The finished dough can be frozen or used immediately for its intended purpose.

Recipe for making pies

Based on this dough, you can bake open and closed pies with various savory and sweet fillings. For salty pastries, sugar must be removed from the list of ingredients.

In addition to standard products (4 tablespoons of flour, 1 pack of butter and 25 g of sugar), you will also need the following components:

• eggs - 2 pcs.;
• baking powder - 5 g;
• vanilla sugar - at your own discretion.

The cooking algorithm is not at all complicated:

1. Melt the butter on a barely warm stove in a suitable container.
2. Pour in sugar and mix. Wait until the mass has completely cooled down.
3. Crack the eggs into the cooled mixture and stir.
4. Combine the sifted flour with other bulk products.
5. Combine all components and knead the elastic mass.

Roll it up and put it in a cold place for 25 minutes so that it is better compressed. Then the shortcrust pastry for the pie must be rolled out into a layer of the required thickness, formed along the edges of the sides and laid out the previously prepared filling.

It is desirable that the filling is not too liquid, but has a thick consistency.

It is necessary to bake the cake in the lower part of the oven, otherwise the top will be covered with a burnt crust, and the bottom will not have time to bake. If the top of the cake is already burning, but the inside is still wet, the situation is quite easy to fix - just cover the top of the baking with foil.

Classic cookie dough

Every housewife needs to know the classic shortcrust pastry recipe for making cookies.

Ingredients:

• flour - 12 tbsp. l.;
• oil - 1 pack;
• powdered sugar - 4 tbsp. l.;
• 2 yolks or 1 whole egg.

Baking powder is not needed, as baking is loose due to the large amount of fat.

Cooking:

1. Put the butter in the freezer to make it firm. Grind on a coarse grater.
2. Sift flour and mix with sugar. Add the crushed butter and rub with your hands until crumbs form.
3. Add the yolks and knead an elastic but dense dough. Cool down.

The mass can be rolled into a sausage and cut into thin pieces or rolled into a layer and cut out cookies using molds. The blanks are laid out on a baking sheet and baked for 10-15 minutes at a temperature of 220 degrees. It is not necessary to grease the baking dish with oil, since there is plenty of fat in the products, they will not stick anyway.

Sour cream option

The dough on sour cream is more tender and soft. It stays fresh longer and is well suited for making cakes and soft pies.

Except 12 st. l. flour, 100 g butter and 3 tbsp. l. sugar will still require the following products:

• sour cream - 10 tbsp. l.
• lemon peel;
• baking powder - 2 tsp

Cooking:

1. Cut the butter into small squares and leave until softened.
2. Remove the peel from the lemon with a fine grater.
3. Add sour cream, sugar and lemon zest to butter. Mix with a spoon.
4. Add sifted flour with baking powder and knead the dough. The mass should be homogeneous, soft and not sticky to the hands.

Yeast base for baking

Shortbread and yeast dough combines the best qualities of both types. Such products do not have a specific fat content. But since the mass is very dense, you should not expect the dough to rise much. It will just be more tender and layered.

In addition to 500 g of flour, 250 g of butter and 2 eggs, you will need the following products:

• water - 4 tbsp. l.;
• dry yeast - 2 tsp;
• sugar - 2 tbsp. l.;
• salt and vanillin.

Cooking:

1. Dissolve yeast in warm water.
2. Chop the butter into cubes and knead the dough. Gather the mass into a ball, cover with a clean towel and leave to proof for 2 hours.
3. Roll out the dough into a layer 5 mm thick. If necessary, add flour. Cut out cookie cutters with cookie cutters. Sprinkle with cinnamon and sugar, if desired.

Bake no more than 10-12 minutes at a temperature of 180 degrees. As soon as the pastry is browned, then it's time to take it out of the oven.

Mix without eggs

Without eggs, baking is no less tasty.

Ingredients:

• flour - 250 g;
• butter - 125 g;
• water - 70 ml;
• powdered sugar - 25 g;
• salt - on the tip of a knife.

Shortcrust pastry without eggs is in no way inferior to its "brothers".

Cooking:

1. Remove the butter from the refrigerator in advance and grind with the sifted flour.
2. Add salt and sugar to the water, stir to dissolve. Pour into the rest of the ingredients.
3. Put the mass on the table and knead until it stops sticking to your hands. This will take 1-2 minutes.
4. Put the rolled out layer of dough in the prepared form and fill with any filling. Fruits cut into pieces - apples, pears, plums - are well suited to such a test. They are beautifully laid out in the form of a circle. It is desirable to sprinkle fruit slices with sugar a little and put butter chips on top.

Bake for 30-35 minutes at a temperature of 200 degrees. The finished product should be browned around the edges.

The lazy way to cook in a food processor

Housewives who have a food processor at home are very lucky. This machine can knead the dough in minutes.

Ingredients:

• flour - 300 g;
• oil - 150 g;
• sugar - 150 g;
• cold water - 90 ml;
• salt - to taste.

Cooking:

1. Cut cold butter into pieces.
2. Sift flour.
3. Add the ingredients to the bowl of the food processor and whirl to make crumbly crumbs. You don't need to knead for a long time.
4. Dissolve salt and sugar in water. Pour into crumbs in small portions and mix.
5. Transfer the mass to another container, cover with a film and put in a cold place for ½ hour.

After that, the dough can be used for its intended purpose.

Unusual chopped shortcrust pastry

Chopped dough is the best choice for making bases for various desserts.

Ingredients:

• flour - 12 tbsp. l.;
• oil - 150 g;
• egg - 1 pc.;
• sour cream - 30 g;
• sugar - 0.5 tbsp.;
• salt - on the tip of a knife.

According to this recipe, you can make unsweetened chopped dough by removing sugar from the list of ingredients.

Cooking:

1. Sift flour and salt on the table. Pour in sugar.
2. Cut pre-chilled butter into cubes. It is better to do this on a large wooden board with a knife. Mix the flour and butter with your hands or use a food processor.
3. Beat in the egg and mix. The mass should not be homogeneous, the main thing is that it be thick and crumbly. If it crumbles a lot, you can add a little sour cream or the yolk of one egg.
4. Wrap the ball of dough in cling film and refrigerate.

The main thing is not to knead the dough, collecting it into a ball. It just needs to be compressed.

Cooking with cottage cheese - step by step recipe

Cottage cheese gives the dough an unusual softness and tenderness. From it you can cook both sweet and salty products, which will be less high-calorie.

Required components:

• flour - 300 g;
• oil - 1 pack;
• cottage cheese - 200 g;
• sugar - 50 g;
• salt - to taste.

Cooking:

1. Cut the butter into pieces.
2. Put all the ingredients, except for the cottage cheese, into the bowl of the combine and grind into small crumbs. This will take no more than a minute.
3. Grind cottage cheese through a sieve and add to the rest of the mixture. Mix with a combine for no more than 10 s. The mass must gather in a lump.

It remains to carefully collect the dough, wrap it with a film and put it in the cold.

Plastic and tender shortbread dough

Plastic and melt-in-your-mouth dough is prepared according to such a simple recipe.

Ingredients:

• flour - half a kilogram pack;
• powdered sugar - 1 tbsp.;
• oil - 1 pack;
• 2 eggs or 4 yolks - your choice.

Cooking:

1. Take the butter out of the freezer an hour before cooking.
2. Grind it with sugar with a spatula or with a spoon.
3. Add flour and eggs.
4. Gently mold a ball and put it in the cold.

You can first give the dough the desired shape, and only then put it in the refrigerator. The main thing is that the products get into the oven chilled.

Ideal dough for cakes and baskets

You need to know that getting the perfect dough for baskets in the heat is almost impossible. It does not tolerate high temperatures, so it must be done in a cool room.

Required components:

• flour - 7 tbsp. l.;
• oil - ½ pack;
• egg - 60 g without shell;
• water - 15 ml;
• sugar - 1 tbsp. l.;
• salt - to taste.

The main thing is that all components are cold.

Cooking:

1. Sift the flour and mix it with the rest of the dry ingredients.
2. Cut butter into cubes.
3. Put prepared food in a container and refrigerate.
4. Beat the eggs with a whisk with water and also put in the cold.
5. Rub flour with butter with palms into crumbs. It is better if the mixer does this so that the oil does not come into contact with warm hands.
6. If the butter does not melt, you can immediately add the egg mixture. Did the baby get warm? This means that before adding the eggs, it must be cooled and only then mixed for a few seconds at low speed.
7. Quickly knead the dough without unnecessary movements. The mass should not stick to the table, and if it sticks, then the dough is overheated.
8. Put the dough on baking paper dusted with flour, roll out, cover with another sheet and refrigerate for 1 hour.
9. Roll out the dough a little, if necessary, and put in a mold. Wait until it settles, then gently press against the walls. Cut off the protruding sides and prick the bottom with a fork.

French confectioners cover the workpiece with a special film, cover it with rice, and then put it in the refrigerator for 1-1.5 hours. After that, the form with the dough is sent to an oven preheated to 170 degrees and baked until browned. Then the film with rice is removed, and the base itself is baked for another 10 minutes. Already at the very end, it is carefully laid out on a wire rack and used for its intended purpose.

Ingredients:

• flour - 3 tbsp.;
• oil - 200 g;
• mayonnaise - 200 ml;
• sugar - 11 tbsp. l;
• large egg;
• vanillin - a bag;
• baking soda and vinegar or lemon juice.

Cooking:

1. Combine sugar with eggs and mayonnaise. Add vanillin, extinguish soda with lemon juice.
2. Pour flour in small portions, stirring constantly.
3. Cut the softened butter into pieces and mix quickly. The mass should be soft, and in no case steep.

This dough can be used to make any desserts.

Shortcrust pastry for one, two, three

This recipe is good because the number of ingredients can be easily remembered once and for all.

The dough itself is prepared according to a simple technology:

• 1 serving of sugar;
• 2 servings of fat;
• 3 servings of flour.

Sometimes egg yolks are added for a bunch. The principle of preparation is completely similar to the previous recipes. Thanks to this simple formula, you can make exactly the amount of dough that you need.

Chicken Dough - What's Special?

Dough for kurnik is prepared on margarine or butter.

Products:

• flour - 2 tbsp.;
• oil - 200 g;
• sugar - 2 tsp;
• egg - 1 pc.;
• salt - 0.5 tsp;
• a little baking soda and lemon juice.

Cooking:

1. Combine butter with sugar and salt. Mix with a fork.
2. Beat in the egg and mix again.
3. Introduce flour in small portions and add slaked soda.
4. Quickly knead the dough and refrigerate.

After that, the dough is used according to the recipe. It is divided into 2 parts, rolled into 2 layers, and then one of them is laid out in a mold. The sides are formed and the meat filling is distributed. The second layer is laid out on top and several holes are made in it. The pie takes no more than 40 minutes to cook.

From ordinary shortcrust pastry, you can make a huge number of salty snacks and sweet desserts. And the recipe is easy to choose from those offered in accordance with your own preferences and the availability of the right ingredients in the kitchen.

Sand dough is one of the easiest. It will be possible to prepare the dough itself the first time, even if you have never dealt with the dough at all. And you will never fail with him either.

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

The same applies to shortbread pies. Sweet filling - and you have pastries for tea. Unsweetened - and you have an appetizer pie for dinner. So, shortbread dough recipes.

WHAT IS HERE

• Shortbread pie with minced meat and champignons with photo
• Sweet shortcake with rhubarb and meringue
• Sand cake with shortbread "quick"

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

Ingredients

For test:

• cold butter - 100 grams
• flour - 200 grams + a little extra
• 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, sprig (or two) rosemary

Cooking

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



Make a small indentation and beat in the egg.



Knead a dense and smooth, homogeneous dough. Put it in a film and send min. 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.



Grate the cheese coarsely. Lightly beat an egg in a bowl.



Add cheese and stir.



Remove the shortcrust pastry from the refrigerator and roll it out on a floured surface to a thickness of a centimeter.



Pour into a mold and flatten the sides with your hands.



Put the dough in the oven for 15 minutes at a temperature of 180 degrees so that it dries out a little (do not overdry, it still needs to be baked).



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



Salt and pepper it. Sprinkle with rosemary leaves.



Lay the mushrooms in a single layer on the stuffing.





And the cheese-egg layer completes the shortcake.

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

Put to bake in the oven for half an hour (temperature 180 degrees).

It is better to serve a hearty shortbread pie right away, from the oven, hot and fragrant.

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 pastry pie

Did you know that rhubarb and meringue are a classic pie combo? Even if you hear about it for the first time, it doesn’t stop you from making an amazingly delicious rhubarb pie with a whipped cream lattice. And the dough, as you may have guessed, will be shortbread for the pie.

Ingredients for a mold 27 cm in diameter. Time - 40 minutes + 2 hours chilling the dough

Dough Ingredients

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

For filling

rhubarb - 350 grams
sugar - 100 grams
protein - 2

Making rhubarb shortcake

Cut the butter into very small pieces.

Sift flour onto a work surface. Put oil. Add yolk and sugar. Knead the dough. Roll the dough into a ball, wrap in cling film and refrigerate for a couple of hours.

Then roll out on a floured surface (don't add too much flour, just so it doesn't stick). Put in a mold, spread with your hands and make holes with a fork. Put in the oven to bake until golden brown at 200 degrees.

Rhubarb wash and dry. Cut into small pieces. Put on a hot billet and bake for another 20-25 minutes.

Sand cake with sand sprinkles

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 to your taste)
walnuts - 70 grams

How to make a quick shortbread pie

Soften the butter. Add sugar and stir. Add, beating, one egg at a time. Add vanilla and stir. Pour in the sifted flour, knead the dough.

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

Chop the peeled walnuts.

Take two-thirds of the dough out of the refrigerator, roll it out and put it in a mold with sides. Spread cranberry puree on top.

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

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

And this is .

For a pie, it is recommended to use completely different ingredients to prepare such a base. Someone makes it on the basis of butter or margarine, someone additionally uses kefir, sour cream and even curd mass.

So what is the simplest and most delicious shortcrust pastry? We will present recipes for the pie a little further.

Features of preparing the base

Before telling you how to make shortcrust pastry at home, you should tell what rules you need to follow so that pastries made from such a base turned out to be soft, tender and very tasty.

So, in order to properly knead the dough for the pie, you must strictly follow all the following prescription requirements:

Now you know what rules must be followed in order to make tender and soft shortcrust pastry. We will look at recipes for the pie right now. It should be noted that other products (for example, shortbread cookies) can be baked using such a base.

Shortcrust pastry: pie recipes

If you cannot knead the base for the pie for a long time, then we suggest using the recipe below. For it you will not need a lot of time and ingredients.

So we need the following:

• sifted white flour - 2 full glasses;
• cooking oil, and exact butter - about 2100 g;
• medium-sized sand-sugar - a large spoon;
• cold drinking water - 4 large spoons.

Base kneading

Shortcrust pastry without eggs is prepared easily and simply. To do this, mix the sifted white flour with fine sand-sugar, and then add slightly frozen cooking oil to them and chop them very quickly with a knife. As a result, you should get a very small crumb.

Periodically, one large spoonful of cold drinking water should be poured into the resulting base. This is necessary so that the oily crumb sticks together well.

Having received a homogeneous and thick mass, it must be quickly rolled into a lump, covered with cling film, and then sent to the refrigerator. In this form, shortbread dough is recommended to be cooled for at least three hours.

Forming and baking process

The shortbread dough for the pie, the recipe of which we are considering, is rolled into a layer quite easily. But this is only if the base was well cooled in the refrigerator.

Thus, the butter-based elastic dough needs to be divided into two parts, and then the same sheets should be made from them. The first layer should be placed on a baking sheet, making small sides. Next, you need to put some sweet filling on it and cover it with a second sheet. Having beautifully connected both bases at the edges, the finished semi-finished product must be sent to the oven and cooked at a temperature of 200 degrees for half an hour.

Shortcrust pastry with cottage cheese: a simple recipe

You can also bake delicious pies with a sweet filling from cottage cheese shortbread dough, but before proceeding with the heat treatment of this delicacy, it is necessary to knead the base. For this we need:

• natural butter - about 200 g;
• white wheat flour - about 300 g;
• fine sand-sugar - about 2 large spoons;
• medium-sized iodized salt - ½ a small spoon;
• fine-grained wet cottage cheese - about 200 g

Dough preparation

How to make shortcrust pastry for such baking at home is easy and simple to prepare. To do this, natural butter must be cut into cubes, and then put in the capacity of a food processor along with white wheat flour and fine sugar. Further, all products must be mixed at the highest speed. As a result, you should get a small crumb. After that, it is necessary to lay out fine-grained wet cottage cheese to it and beat it in the same way using a nozzle knife. As a result, all the ingredients form an elastic lump, which must be placed in a cling film. In this form, shortbread dough should be sent to the refrigerator and kept in it for about half an hour.

How to shape and bake?

After the base has cooled slightly, it must be removed from the film, and then divided into equal parts and rolled into sheets. Having placed one of the layers on a baking sheet, you need to put any filling on it, cover it with the second part of the dough and pinch the edges beautifully. In this form, the curd semi-finished product should be baked in the oven for 35 minutes. During this time, the cake will become tender, ruddy and acquire a loose and loose structure.

We make a sand base with the addition of kefir

How else can you make shortcrust pastry for a pie? The recipe for this product may include completely different ingredients. For example, pastries are very tasty and tender if fat kefir is additionally added to the base. But first things first.

So, we need:

We make the basis

To knead such a dough for making a shortbread pie, you need to make small crumbs from refined vegetable oil and sifted white flour. Next, you need to beat separately together with thick store-bought kefir. After that, it is necessary to extinguish the table soda and pour the resulting mass to the loose part of the base. As a result of long and intensive mixing, you should get an elastic and soft dough. In order for it to roll out well on the board, it is recommended to keep it in the refrigerator for 30 minutes.

How to shape and bake a cake?

After the shortbread dough based on kefir and vegetable oil is ready and cooled, it needs to be divided into equal parts, and then rolled into layers. One of them must be laid out in a greased form or on a baking sheet, and then all the previously prepared filling should be placed on it. Next, it should be closed with a second sheet of the base and beautifully braid the edges. In this form, the semi-finished product must be sent to the oven and baked at a temperature of 205 degrees for 35-37 minutes.

Summing up

As you can see, there are many ways to make shortcrust pastry for making homemade cakes like pie. By adding certain components to the base, you are able to change not only its taste, but also the structure. So, the dough made with the help turns out to be very crumbly, with the addition of cottage cheese - softer, and with the use of kefir - lush and tender.

Since the recipe for shortcrust pastry involves the use of a large amount of fat, during kneading the dough should not be allowed to heat up. The rolling surface and dough pieces must be chilled, otherwise the dough will become sticky and will not hold its shape well.

The right shortcrust pastry recipe is the secret to delicious pastries

Ingredients

Wheat flour 500 grams Granulated sugar 1 stack Butter 300 grams chicken eggs 2 pieces) Yolk 1 piece(s)

• Servings: 20
• Preparation time: 10 minutes
• Cooking time: 30 minutes

For cookies

Such shortbread dough is used for baking cookies, pastries, cakes, pies. It does not need to add soda if it is well mixed.

The process of making shortcrust pastry according to the classic recipe:

1. Cut chilled butter into small cubes. Put in a container where flour, granulated sugar and salt are mixed.
2. Chop the butter with the flour mixture with a knife - you should get a mass resembling crumbs.
3. Add eggs and yolk to the resulting dough. Stir ingredients quickly until smooth.
4. Knead the dough quickly. It should become a single and smooth mass.
5. Roll the resulting dough into a ball, put it on a plate and put it in the refrigerator for 30 minutes.

When time is up, you can create cakes or cookies from the dough. To do this, you need to quickly roll out the layers using a cool rolling pin. It is better to roll out the dough on parchment paper, with which the products are easy to transfer to a baking sheet.

For the pie

Such a dough is suitable for creating an open pie, the filling can be any - use fresh or canned berries, fruits..

To prepare shortbread dough for a pie according to this recipe, you will need:

• butter (200g);
• granulated sugar (1st);
• eggs (2pcs);
• wheat flour (4st);
• baking powder (1 tsp);
• vanilla sugar according to taste preferences.

Cooking process:

1. Melt the butter in a metal bowl. Pour it into a bowl, add granulated sugar, mix the ingredients well. Let the resulting mass cool.
2. Beat eggs, put vanilla sugar into the mass. Mix everything thoroughly again.
3. Combine sifted flour with baking powder.
4. Put loose products in a bowl with the resulting mass. Knead the dough.

From the finished dough, you can create pies by laying the prepared filling on top. But before cutting, you need to roll the dough into a ball, flatten it a little and send it to the refrigerator for about 30 minutes. The layer should be rolled out with a thickness of no more than 0.8 cm, otherwise the product will not bake as it should.

The baking sheet on which the cake will be baked should not be lubricated, as the dough contains a sufficient amount of oil.

Bake a cake according to this recipe from shortcrust pastry in the lower part of the oven, setting the temperature to 180-200 ° C. With this arrangement of the baking sheet, the lower part of the baking will turn out crumbly, and the top will not burn. If the cake is already browned enough, but the inside is not yet completely baked, then it is better to cover it with foil on top.

The preparation time for shortcrust pastry increases due to the fact that it is required to withstand it for some time in a cool place. To prevent such a dough from crumbling, you can not knead it for more than 2 minutes.