Many people love shortcrust pastry for its crumbliness, ease of preparation and speed of baking. And also for the large and varied selection of baked goods made from it. There are different types of shortcrust pastry and methods for kneading them.

Composition and mixing methods

Basic ingredients for 400 g of shortcrust pastry:

• wheat flour - 200 g
• granulated sugar - 100 g
• butter - 100 g
• egg yolk - 1 piece.

You can knead the dough in two ways.

First way: Mix cooled butter with dry ingredients and grind until crumbs form. Then knead quickly. Cool the resulting dough.

Second way: Grind the softened butter with sugar until the butter dissolves. Now you can add flour and eggs. After kneading the dough, put it in the refrigerator. After 30-40 minutes you can start molding the products.

You can replace some of the flour with starch. Then the amount of flour needs to be reduced. Change the taste and aroma of baked goods by adding chopped nuts, cocoa, and spices (cinnamon, vanilla, nutmeg) to the dough. Or maybe add orange and lemon zest? Show your culinary imagination using various toppings.

If you see a whole egg in the ingredients for shortcrust pastry, it is better to replace it with yolks. In this case, the shortbread dough becomes more crumbly and tender.

Types of shortcrust pastry

There are many different types of this test. The choice of one type or another depends on what kind of shortcrust pastry products we want to make. By adding additional ingredients to the main recipe, we get different types of dough.

The classic recipe for shortcrust pastry consists only of a mixture of flour, sugar and butter. For the binder, you can add a small amount of cold water (it is better to use purified water).

By adding eggs to this mixture, we get egg shortbread dough.

Shortbread dough is considered yeast-free. But by adding yeast to the composition, we get yeast shortbread dough. The result is a kind of mix that has the characteristics of both types. This dough is soft and tender (like yeast dough), as well as crumbly and melting in the mouth (like the “shortbread” classic).

You can make lean shortbread dough if you add vegetable oil instead of butter. It turns out to be somewhat tougher, but is used in some types of baked goods for the effect of contrasting dough and juicy filling.

Using fermented milk products, mix sour cream shortbread dough and kefir dough. To prevent this dough from becoming hard, add baking powder or soda (quenching it with vinegar or lemon juice).

You will have a wonderful cheese shortcrust pastry when you add hard cheese. To do this, take cheese and flour in a 1:1 ratio. Before kneading the cheese dough, grate the hard cheese. In such a dough, a pinch of ground black pepper would not be superfluous.

Continuing the fermented milk theme, we suggest preparing shortbread dough with cottage cheese. This is a great choice if you have a fruit or berry filling. The light sourness of the curd dough and the sweet juiciness of the filling... An enchanting combination in the best traditions of French culinary specialists.

Potato shortbread dough is made by adding potatoes to the dough. To do this, it is first boiled and grated. Place in the dough in a 1:1 ratio with flour. Continue with the main recipe.

There is a special type of shortcrust pastry. This is Brize dough. It is prepared without adding sugar. There are also no eggs in Breeze. But despite this, it tastes very good. The consistency is dense (no baking powder is used in it) and resembles a puff pastry. This universal recipe comes from France, where it is very popular.

from unsweetened dough

Streusel is a confectionery crumb made from shortcrust pastry. To obtain it, mix the ingredients and grind them into a “sandy” mass. This creates a coarse streusel crumb. And if you need a fine streusel, grind the coarse crumbs through a sieve.

and almond streusel

In Germany, a pie of the same name is popular, in which part of the shortcrust pastry is laid out in a mold as a base. A layer of filling is laid on top of the base, which is sprinkled with “sand crumbs” on top, i.e. streusel.

Sand secrets

1. Before kneading shortbread dough, all products must be cooled. This is especially true for butter (it must be hard). If you add water, it should be ice cold.
2. You can use more than just a knife to chop butter. It is very convenient to grate hard butter on a coarse grater.
3. Try to knead the dough as quickly as possible. With prolonged contact of hands with the dough, the fat contained in it (butter, margarine) melts. This leads to stiffness of the finished products.
4. If you want a crispier and more crumbly dough, add powdered sugar instead of sugar. Also, for this purpose, only egg yolks are used instead of eggs.
5. After kneading the dough, put it in the refrigerator. It should stay there for at least half an hour (and preferably 40-45 minutes).
6. Wrap the dough in cling film before storing in the refrigerator. This will prevent the dough from absorbing foreign odors and will also prevent it from becoming airy.
7. Let the dough sit at room temperature before rolling out. It will acquire plasticity and roll out easier.
8. Roll out the shortbread dough to a thickness of approximately 4-8 mm. If the layer is thicker, it will not bake well.
9. The baking tray or baking pans do not need to be greased. The dough contains enough fat and it will not stick.
10. Before placing in the oven, prick the dough with a fork in several places. This will prevent bubbles from appearing on the surface.
11. Oven temperature and baking time depend on the thickness of the dough and the type of baked goods. So for baskets and tartlets, the thickness of the dough is 3-4 mm. They are baked for 10-12 minutes at 230-240 degrees. All kinds of stars, rings, etc. 6-7 cm thick. Bake for 12-15 minutes at a temperature of 220-240 degrees. Cakes for cakes and bases for pies are 7-9 cm thick. They are baked at 210-220 degrees for 15-20 minutes.
12. You can prepare the shortbread dough and store it in the refrigerator. The shelf life will be 7-10 days.

What to cook from shortcrust pastry

The number of types of shortcrust pastry baked goods is large and varied. You can use shortbread cookie dough. Make it in the form of various figures (stars, hearts, animals, etc.). Or cook it.

A cake or pie made from shortcrust pastry will decorate any table. For cakes, shortbread cakes are baked, which are then coated with cream. Using shortbread dough, you can make pies with sweet (fruits, berries) or savory fillings. Unsweetened filling can be fish, meat, vegetable, mushroom. Thus, you can make a closed or open pie. But more often open-faced pies (such as tart or quiche) are baked.

Some recipes:

Wonderful baskets and tartlets are also made from shortcrust pastry. Fill them with various fillings. For example, baskets - fresh fruits or berries with whipped cream. And tartlets - with pate, red or black caviar. You can also fill them with a small amount of salad (meat, crab).

Now you have become acquainted with different types of shortcrust pastry and learned many secrets of its preparation. Using the knowledge gained, you will be able to properly knead any shortbread dough and prepare delicious homemade cakes from it.

Shortcrust pastry for the 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 enhanced with your favorite flavorings.

You can use the following recipe as the basis for shortcrust pastry, which will allow you to bake a delicious crispy pie. You don’t need much time to prepare the dough; it holds its shape perfectly and will allow you to fashion shaped decorations.

The composition includes the following products:

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

How to mix:

1. Add soft butter, vanilla, sugar, salt to the flour sifted through a sieve, chop everything with a knife.
2. Break an egg into this mixture and 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 flavor.

Shortcrust pastry for pie with berries

A fragrant light dessert based on shortcrust pastry will decorate a tea party with your family and will be a pleasant surprise for guests. Pairs perfectly 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, mix all the dry ingredients in a deep bowl.
2. Then add soft butter and sour cream.
3. Knead the dough. It turns out elastic and does not stick to your hands.
4. Place the dough in the cold and start filling.
5. Prepare a springform pan, grease with oil, spread the dough, making small sides.
6. Sprinkle the flatbread with a thin layer of starch, lay out the berries, sprinkle with sugar and bake at 180 ºC for 30 minutes.

The finished pie must first be cooled thoroughly, otherwise it will not hold its shape.

Cooking with yeast

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

Ingredients for kneading dough:

• warm water (2 tbsp);
• baker's yeast (0.5 sachet);
• butter (125 g);
• premium wheat flour (250-300 g);
• granulated sugar (1 tbsp.);
• 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 are dispersing, sift the required amount of flour separately into a deep bowl, add the remaining dry ingredients, mix well.
3. Add egg, butter and yeast to the resulting mixture and knead the dough.
4. Keep the dough in a warm place until it doubles in size and you can start cutting.

Pies with this 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. 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 amount of butter and flour required by the recipe to form crumbs.
2. Add sugar and salt to the mixture, mix well.
3. Quench the soda with vinegar and stir into the resulting mass.
4. Add water by tablespoons and gently knead the dough. It should turn out soft.
5. Now you can make a pie from this dough. There is no need to grease the baking pan; the filling should be in a 50:50 ratio. Bake for 40 minutes in an oven heated to 200 ºС.

The pie must be served cooled, as when hot it does not hold its shape well and will break.

Delicious shortbread dough for grated pie

Grated pie with shortcrust pastry is unusual. They prepare it with some kind of jam. The top layer of dough covering the filling is crispy and infused with berry flavor.

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 mixture in half and place one half in the freezer for 40 minutes.
5. Roll out the second part of the dough, place in a pre-greased pan, 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 ºC.

Cut the finished pastries 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 shortcrust pastry for a pie with cottage cheese is easy. The dough is tender, with a soft creamy taste, which is complemented by vanilla filling.

To create the test you need the following products:

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

Preparation method:

1. Add butter to the pre-sifted flour, dividing it into small pieces.
2. Place granulated sugar and baking soda in an even layer on top.
3. Using a knife, chop the mass into small crumbs.
4. Place in the refrigerator.
5. While the mixture is cooling, make the filling from cottage cheese, eggs, sugar and vanilla, beating everything with a blender.
6. Pour half of the flour crumbs into a greased pan, add 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 cake turns out very crumbly with a delicate milky-vanilla taste.

Step-by-step preparation with sour cream

Shortcrust pastry for the pie can be prepared with sour cream (fat homemade sour cream is suitable). The dough will 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.);
• granulated sugar (100 g);
• salt (no more than a pinch);
• soda (0.5 tsp).

Preparation:

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

Shortbread dough with sour cream goes well with fruit, berry and curd filling.

Lemon Pie Base

Any shortcrust pastry is an excellent base for a pie. If the filling is meat or vegetable, then there is no need to add sugar. For sweet baked goods, this component is necessary. The amount of sugar in the dough will depend on the taste of the product used for filling.

Lemon pie dough is prepared from the following products:

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

Preparation:

1. Leave the butter for a while at room temperature until it becomes soft.
2. Place the butter in a cup and beat with a blender.
3. Continuing to beat, add the rest of the ingredients one by one, adding the flour last.
4. Knead the dough with your hands, gather it into a bun, cover it with film 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 food paper, place the mixture between them and roll out. This way the dough won’t stick and you won’t need extra flour.
7. Now you can transfer the workpiece into an oiled form and prick with a fork.
8. To prevent the dough from blistering during baking, place a sheet of parchment paper on it before baking and sprinkle with beans.
9. Bake for 15 minutes at 190 ºC.

The finished pie base must be cooled and filled with lemon filling.
Shortbread dough always turns out golden brown and crumbly. If you follow the recipe, the taste of the baked goods will be delicate. Pies and cookies will decorate any tea party.

- This is a simple and, at the same time, delicious dessert for all occasions. By experimenting with fillings, you can create a new dish every day and win the heart of any sweet tooth.

Shortbread dough is quite simple to prepare. The main secret is a large amount of fat. To do this, use butter, which is added to the dough in a melted or softened form. If desired, you can replace it with margarine.

The rest of the dough ingredients are quite standard: eggs, sugar and flour. In some recipes I use milk or water. To make the dough rise better, you can add baking powder, or beat the whites well.

Before cooking, the shortbread dough is placed in the refrigerator for a while, then placed in a mold and the filling is added. You can divide the dough into two parts in advance. Use one of them as a base, freeze the second, grate it on a coarse grater and pour it over the filling. Thus, you will get a popular homemade dessert -.

The filling for the pie can be jam or marmalade, fresh or frozen fruit, cottage cheese, etc. Meat pies are also excellent with shortcrust pastry.

Serve the pie whole, then cut into portions. I use it both hot and cold. You can decorate the dessert with mint sprigs.

Photo No. 1. Recipe for apple pie made from shortcrust pastry with jam

Surely every housewife has a jar of apple jam, saved especially for pies. If you don’t have such supplies, you can buy jam at the store - it’s also perfect for this recipe.

Ingredients:

• 2 eggs;
• 3 cups flour;
• 200g butter;
• 1 cup of sugar;
• 1 tsp baking powder;
• 1 pinch of vanillin;
• 200g apple jam.

How to make apple pie from shortcrust pastry:

1. Melt the butter and let it cool;

2. Pour sugar into a deep bowl and pour out butter;

3. Add eggs and a little vanilla, mix thoroughly;

4. Sift the flour and mix with baking powder;

5. Add flour to a common bowl in small portions, stirring constantly;

6. Knead the dough and divide it into two parts (one twice as large as the other);

7. Place the smaller part in the freezer for 1 hour;

8. Roll out the second part and place on a baking sheet;

9. Apply a layer of jam on top of the dough and smooth it out;

10. When the smaller part is frozen enough, grate it and sprinkle the shavings over the pie (on top of the jam);

11. Preheat the oven to 200 degrees and bake the pie for 25-30 minutes.

Interesting from the network

Photo No. 2. Recipe for shortcrust pastry pie with cottage cheese and cherries

A very tasty homemade pie with a delicate curd filling and crumbly dough. Both fresh cherries and frozen or canned ones are suitable for its preparation. In addition, it is healthy and not too high in calories, so you can easily offer this dessert to children.

Ingredients:

• 3 eggs;
• 1 cup of sugar;
• 300g butter;
• 2 cups of flour;
• 800g cherries;
• 500g cottage cheese.

How to make shortcrust pastry pie with cottage cheese:

1. Remove pits from cherries;

2. Separate the whites from the yolks of eggs;

3. Pour the yolks into a deep bowl and add 3 tablespoons of sugar, grind;

4. Soften the butter and add 200g to the yolks, stir with a mixer;

5. Pour in flour and knead the dough;

6. Wrap the dough in cling film and put it in the refrigerator for 30-40 minutes;

7. Pour the cottage cheese into a deep plate and beat with a blender;

8. Add the remaining sugar and butter, mix;

9. Beat the whites until thick foam, add to the cottage cheese;

10. Pour cherries into a common plate and mix thoroughly again;

11. Divide the dough evenly into a mold with high sides;

12. Place curd filling on the dough;

13. Bake for 40-45 minutes at 180 degrees.

Photo No. 3. Recipe for lemon pie made from shortcrust pastry with margarine

A wonderful recipe for those who like to mix different flavors in one dish. You can adjust how sweet or sour the pie is by using the amount of sugar and lemons. The dessert will turn out to be quite original and unusual.

Ingredients:

• 450g flour;
• 2 cups sugar;
• 2 eggs;
• 1 tsp baking powder;
• 2 lemons;
• 200g margarine.

How to make lemon pie from shortcrust pastry:

1. Peel the lemons and grate on a coarse grater;

2. Place margarine in a bowl, add half of the prepared sugar and mix thoroughly;

3. Divide one egg into white and yolk;

4. Add the white and the second whole egg to a bowl with margarine, knead;

5. Sift the flour and mix with baking powder, pour into a common plate;

6. Knead the dough and divide into two parts in a ratio of 1:2;

7. Wrap both parts in film and chill for 2 hours (smaller in the freezer, larger in the refrigerator);

8. Grease the baking dish with oil and evenly distribute the dough from the larger piece over it;

9. Make small holes in the dough using a fork;

10. Add the remaining sugar to the lemons, mix and place on top of the dough;

11. Grate a smaller piece of dough and sprinkle on top of the filling;

12. Preheat the oven to 180 degrees and bake the pie for 40 minutes.

Now you know how to make shortcrust pastry pie according to a recipe with a photo. Bon appetit!

Shortcrust pastry pie is a quick and very tasty dessert that can be prepared for tea or for meeting guests. To better understand all the intricacies of recipes, you can use useful tips from experienced chefs:

• Puff pastry works best when using chilled ingredients, so butter, water, etc. need to be kept in the refrigerator first;
• The temperature in the kitchen should also not be too high - it is better to cook the pie in a cool room;
• The dough can be made tastier if you use both margarine and butter in equal proportions;
• When placing the rolled out dough on a baking sheet, press the edges well to prevent air bubbles from forming;
• A glass or metal pan is best for baking shortbread;
• You can decorate the pie by making thin long strips of dough and placing them on top of the filling in the form of a mesh.

Have a delicious day, dear readers! I really like shortcrust pastry products. As a child, my mother baked crumbly and tender cookies from it. And what’s doubly nice is that it can be used for both sweet and savory baked goods. Today I will share with you a classic shortcrust pastry recipe that is suitable for making pies, cookies and even 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 butter;
• 300 grams of flour.

All foods must be cold before cooking, otherwise they may conflict with each other and separate. The dough will turn out to be tight and difficult to roll out, and the baked goods will become tough.

• The first step is to 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 this quickly, before the butter melts. The last step is to knead the dough very quickly with your hands, roll it into a ball, wrap it in cling film and put it in the refrigerator to rest for 30 - 50 minutes.
• This is the simplest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My favorite version of this recipe is without using eggs. I adjusted it to my taste preferences.

What you will need:

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

Preparation:

• I make it in a food processor. In a bowl, beat sugar and butter at high speed, cut into pieces for convenience. Let the butter sit for a little while beforehand until it softens slightly to make it easier to whip.
• Then I add flour. Beat at low speed just a little bit until it starts to form lumps. After that, I transfer it to the mold and compact it. This is the recipe I use to make lemon bars, you can see the full version.
• For other baked goods, roll the mixture into a ball, 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 tasty. But again it’s high in calories, because it contains butter. In this case, you can take a lighter filling to balance the health and calorie content.

What do we need?

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

Preparation:

• This time we will prepare unsweetened dough. It is ideal 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. Whisk everything and place it in a cup with flour and butter. Carefully and quickly knead delicious tartlet dough at home.
• We wrap the finished dough ball in cling film or put it in a plastic bag and put it in the refrigerator to rest. During this time you can prepare the filling.

Options for fillings for tartlets:

1. Made from eggs, cheese and garlic;
2. Fry the 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 won’t dwell on the fillings in detail - they are not difficult to prepare.
  After the dough has rested, roll it out into a thin layer and cut out indentations with a mold or glass. If you have cake pans, then put our preparations there. You don’t have to grease the walls, since the consistency of the dough is very greasy due to the oil. Prick with a fork all over the bottom.
• You can sprinkle pre-washed peas, beans or other grains 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 you don’t have any molds, you can cut squares or rectangles with a pizza cutter or regular knife, prick them and bake them, and then use them like crackers. This will also make an original presentation for table decoration.
• Bake in the oven (be sure to preheat) at a temperature of approximately 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, monitor 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 lightly prying them away from the walls with a knife.

Shortbread dough with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent shortbread and cookie crusts. You can also cook tender ones.

What will you need?

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

Preparation:

• As always, the products need to be cooled for better and proper mixing. Cut the cold butter into cubes, add sifted flour and sugar. Rub quickly with your hands until crumbly. 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 your hands. 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 what is required. I wrap the resulting lump in film and put it in the refrigerator for the winter. Shortbread dough with sour cream is ready to eat in 20-40 minutes.
• It makes excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortbread curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is easier and healthier compared to the classic recipe. I like the taste of cottage cheese in the mass. Moreover, the consistency of the dough depends on the graininess of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If it is wet, then correspondingly more. Here you need to watch and adjust the amount of flour during the cooking process.

So, what do we need for shortbread and 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 packet 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 thoroughly but quickly again;
3. Tip the cottage cheese into a cup and mash the mixture with a fork until smooth;
4. Add some of the flour, baking powder and a pinch of salt. Look here, if the mass sticks too much to your hands, then add more flour. You should get a homogeneous piece of dough;
5. Wrap in cellophane and store in the refrigerator.

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

Shortbread dough preparation technology

To prepare the dough correctly, you need to follow certain rules. Now we will look at them.

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

A little history

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

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

Moreover, the components of the dough can be varied - made with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fast days. The quality of the baked goods did not change. You just need to take into account that if there is butter in the dough, the baked goods are very high in calories.

And if you are on a diet, then you should refrain from delicious desserts that add volume to your waist. But if summer is still far away, and you have not joined the squad of losing weight, then you can treat yourself to delicious pastries. You will not regret.

Another interesting fact from history. They say that our Empress Catherine II really liked the crumbly and delicious dessert. And she started every morning with a cup of aromatic coffee and a sweet basket of dough that melted in the mouth. Let's find out how to make shortbread dough.

If you follow these simple requirements, you will always succeed in making shortcrust pastry, and you will delight your loved ones with homemade baked goods, using not only the classic shortcrust pastry recipe, but also all the options listed above. Soon I will tell you what you can cook from it. If you want to stay updated, subscribe to updates! I wish you a pleasant tea party!

Shortbread dough is one of the lightest. You will be able to prepare the dough itself the first time, even if you have never dealt with dough at all. And failure will never happen to you with him either.

Shortbread dough is universal; cookies, baskets, flatbreads, and pies are baked from it. It is excellent in both sweet and savory recipes. Equally tasty are shortbread baskets for cakes with sweet protein cream and the same baskets with salad - 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 baking for tea. Unsweetened - and you have a snack pie for dinner. So, recipes for shortbread pie made from shortcrust pastry.

WHAT IS HERE

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

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

Ingredients

For the test:

• cold butter - 100 grams
• flour - 200 grams + a little for sprinkling
• 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

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To knead the shortbread dough, pour the sifted flour onto a work surface and add salt. Put in the oil. And use a knife to chop it into small pieces directly in the flour.



Make a small well and crack in the egg.



Knead into a thick, 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. In a bowl, lightly beat the egg.



Add cheese and stir.



Remove the shortcrust pastry from the refrigerator and roll it out on a floured surface into a layer one centimeter thick.



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



Place the dough in the oven for 15 minutes at 180 degrees so that it dries a little (do not overdry, it still needs to bake).



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



Salt and pepper it. Sprinkle with rosemary leaves.



Place mushrooms on top of the minced meat in one layer.





And the shortbread pie is completed with a cheese and egg layer.

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

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

It is better to serve a hearty shortbread pie immediately, 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 shortcrust pastry pie

Did you know that rhubarb and meringue are a classic pie combination? Even if you’re hearing about this for the first time, it doesn’t stop you from making a stunningly delicious pie with rhubarb and a lattice of whipped cream. And the dough, as you already guessed, will be shortbread.

Ingredients for a mold 27 cm in diameter. Time - 40 minutes + 2 hours cooling 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 shortbread pie

Cut the butter into very small pieces.

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

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

Wash and dry the rhubarb. Cut into small pieces. Place on the hot pan and bake for another 20-25 minutes.

Shortbread pie with sand topping

This version of the pie will be very helpful if you need to quickly create a delicious pie for the arrival of guests. The option is a win-win - the dough always turns out, the filling can be made from what you have on hand (frozen or fresh fruit, jam or marmalade).

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 the eggs, one at a time, whisking. Add vanilla and stir. Add the sifted flour and knead the dough.

Wrap a homogeneous ball of dough in 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 shelled walnuts.

Take two-thirds of the dough from the refrigerator, roll it out and place it in a rimmed pan. Spoon cranberry puree on top.

Using a coarse grater, grate the remaining batter over the cranberry layer, spreading 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 .