How to make the perfect shortcrust pastry

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.

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