Shortcrust pastry is relatively inexpensive and easy to prepare. Easy, if you know some secrets, because often the dough turns out to be hard or vice versa – it does not hold its shape at all after cooking.
- The butter and liquid used for the dough must be cold.
- The more oil, the more crumbly the crust will be.
- Flour must be sifted without fail – never neglect this rule!
- The finer the crumb (butter + flour) the better.
- Observe the proportions: butter in relation to flour 1 to 2.
- Kneading should be manual, but quick, so that the oil does not start to melt from the warmth of your hands.
- Try using powder instead of sugar – the dough will be more crumbly.
- Eggs add firmness, but if required by recipe, leave only the yolk.
- Consistency in the recipe: mix flour with soda and sugar, then add butter and grind. And only at the end add the egg-water-sour cream (one thing).
- Refrigerate the dough for at least 30 minutes before rolling.
- Roll out the dough from the middle to the edges, the thickness of the sand layer is normally from 4 to 8 mm.
- The oven should be well preheated to 180-200 degrees.