Making a pie with jam from shortcrust pastry: 2 recipes

5

Prepared by: Julia Vetrina

04/02/2017 Cooking time: 1 hour 30 minutes

Many children, and adults too, are simply obsessed with baking. And what to hide, I also adore pies, puff pastries and cookies... And how my family loves all this... So I decided to do something interesting.

How to cook “Sand pie with jam”

Beat 100 grams of butter with sugar in a mixer. Also add the egg and continue beating.

Mix flour with baking powder. Add them to the butter mixture. Start kneading the dough with your hands so it doesn't stick. Then roll it into a ball and put it in a bag in the freezer for 30 minutes.

After this time, divide the dough into two parts. Roll out one part and place in a baking dish, which must be pre-greased with oil.

Preheat the oven to 180 degrees. Smooth the jam over the entire surface of the dough. Grate the second part of the dough and sprinkle on top of the jam layer.

Bake the pie for about 50 minutes. Once it has cooled, serve it to the table.

Classics of the genre

It is in this version that we can find a recipe for shortcrust pastry in cookbooks or GOST standards. A pie with jam made from shortcrust pastry prepared according to this recipe will be exactly the same as we tried it in our distant (and not so distant) childhood. So why not share such sweet nostalgia with your children?

Ingredients:

• Flour - about 3 cups;
• Egg – 2 large or 3 small;
• Butter – 200 grams;
• Baking powder – 1 package (10 grams);
• Sugar – 3 tablespoons;
• Salt - a pinch;
• Jam – 300-400 grams.

Having prepared this set of products, you can begin the cooking process:

1. For preparing any baked goods, it is advisable to use only eggs heated to room temperature, so remove them from the refrigerator in advance. Let's start working with them: break them into a deep bowl, add sugar and beat with a mixer until the latter is completely dissolved. The result should be a fairly thick mass.
2. Mix flour with baking powder and salt, sift. You can repeat this procedure several times, so we will further enrich the flour with oxygen, which will allow the dough to rise much faster.
3. Melt the butter in a water bath and let it cool slightly, then add it to the egg-sugar mixture. It is not advisable to do this right away, since the eggs, even if beaten, may immediately curdle. Mix the mixture thoroughly until smooth.
4. Gradually we begin to introduce flour. It is simply impossible to guess the exact quantity that we will need for the simple reason that each product has different “technical characteristics”, so we have to go by eye. As soon as the dough stops sticking to your hands, we stop adding flour, and, in fact, kneading too, because shortbread dough does not like long kneading.
5. To make the pie more crumbly and crispy, at this stage the dough should be placed in the refrigerator for about 30 minutes. If you don’t have time to wait at all, you can start shaping the pie by first separating a third of the dough and sending it to the freezer. We will need it for decoration.
6. Roll out the remaining 2/3 of the dough into a layer and place it in a greased pan. Since the dough itself is oily, there is no need to be too zealous, just apply a light layer. Don't forget that we need to make sides that will prevent the filling from leaking out. Their height should be approximately 2-3 centimeters, depending on the height of the form.
7. spread the jam evenly over its surface.
8. the final touch is the decor. Of course, if you like, you can use all the dough for the base and leave the pie open. However, the jam may boil and begin to burn, so it is still advisable to make a decorative top layer. Take the rest of the dough out of the freezer and grate it onto a coarse grater. Distribute the resulting mass evenly over the surface.
9. Place the workpiece in an oven preheated to 180 degrees. Baking usually takes from 25 to 40 minutes depending on oven settings. A browned crust is a sure sign of readiness.

It is advisable to cool the delicacy slightly before serving, since hot jam can cause burns. Therefore, it is better to gather strength and be patient a little, although it will not be easy, given the aromas hovering in the house. Before serving, the baked goods can be sprinkled with powdered sugar or a mixture of powdered and cinnamon.

Homemade baking option

As a rule, any housewife begins to create her own variations of classic recipes, adding certain ingredients to them. In the case of shortcrust pastry, most home cooks agreed that sour cream would be an ideal addition to the standard recipe, and some even use mayonnaise to make savory pies and tartlets.

Of course, this ingredient is not relevant for baking with jam, but we will of course share the recipe, which includes sour cream, with you, and you yourself will be able to appreciate the delights of each of the options.

Ingredients:

• butter – 1 package (200-250 grams);
• flour - 2.5-3 cups;
• egg - 2 pieces;
• baking powder – 1 package (10 grams);
• sugar – 3 tablespoons;
• sour cream – 2 tablespoons;
• jam – 200-250 grams.

We first hide the butter in the freezer, and on the contrary, take out all the other ingredients so that they warm up to room temperature. If instead of baking powder we use soda (about 1 teaspoon), then we extinguish it with sour cream or lemon juice separately and add it to the egg mixture. If the components do not change, we proceed according to the following algorithm:

1. Beat eggs with sugar, you can add a pinch of salt. The amount of sugar can also be varied. If you have a fairly sweet filling, then the dough can be made with a minimum amount of granulated sugar.
2. sift the flour, add baking powder.
3. Take the butter out of the freezer and rub it over the flour. Now the main task is to “chop” everything into small crumbs at maximum speed.
4. Now add the egg-sugar mixture to the resulting crumbs and gently knead the dough. It is important not to overdo it at this stage, as the dough may become tough from prolonged kneading. As soon as the structure becomes homogeneous and elastic, you can finish.
5. Divide the dough, separating about a third of it. We put them in the refrigerator for at least 20 minutes, but it is advisable that it takes 40 minutes to cool down.
6. Roll out the chilled dough into a layer and place it in the mold so as to form sides. We pierce the base in several places with a fork, so it will bake more evenly.
7. Spread the jam inside in an even layer and begin decorating. Roll out a smaller part of the dough into a not too thin layer and cut out equal strips from it. We lay them out to form a braid or simply cross them diagonally.
8. Grease the top with beaten yolk and place the pie in the oven for 30-35 minutes.

Once the top is browned, you can turn off the oven. To protect yourself from the temptation to eat the pie while it’s still hot, you can leave it in the oven until it cools completely, then serve. In addition, when cooled it will be much easier to remove from the mold. Portioned pieces can be decorated with powdered sugar and a sprig of mint.

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Secrets of a successful shortbread pie

• Pies will stay fresh longer if they are stored in a clay dish covered with a napkin.

• To prevent juice from leaking out when baking open pies with berry or fruit filling, insert several pieces of large pasta with a hole in the middle into the pies. This will allow the liquid to rise up rather than run out onto the baking sheet. The pasta is removed from the finished baked goods last. Plastic cocktail straws also cope well with this task.
• To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about. This can be any dough: unleavened, yeast, biscuit, shortbread, choux, puff pastry, bread, and so on.
• If the finished cake does not come out of the pan, lower the pan into cold water for a few seconds. You can also hold the mold over steam.

All the secrets of shortcrust pastry pies with jam

Shortcrust pastry can be considered one of the most affordable - the costs for it are low, the ingredients are the simplest: flour, fat, sugar, eggs (in some recipes they may not be present), baking powder.
The classic version consists only of them; in variations it is possible to add cottage cheese, mashed potatoes, almond flour, and starch.

To knead the dough, you can use any type of fat: butter, ghee or vegetable oil, margarine or cooking fat.

Country sour cream is also suitable - it is practically no different from butter.

Animal fats are not recommended for sweet baked goods due to their specific odor.

To ensure that the structure of the finished baked goods is crumbly, does not become stale and does not dry out for a long time, you need to know some tricks:

• fat and eggs must be cooled before kneading, and the kneading process should not be prolonged;
• the oil should not heat up, and even more so there is no need to melt it on purpose;
• after kneading, the dough is wrapped in cling film and baking paper and kept in the refrigerator for 30-60 minutes;
• When rolling out the dough and assembling the pie, you need to hurry. The faster it gets into the oven, the more “sandy” and crumbly it will be.

The process of preparing shortcrust pastry is described in more detail in the first step-by-step recipe - “Winter Forest”.

Ingredients

For the test:

• wheat flour – 3 tbsp;
• eggs – 2 pcs.;
• granulated sugar - 1 tbsp.;
• butter or margarine – 200 g;
• baking powder or soda – 1 tsp;
• salt - a pinch;
• vanilla sugar – 10 g.

For filling:

• apple jam (or jam) – 200 g.

The recipe will take approximately 2 hours to prepare. If you are wondering whether you can eat such a pie while on a diet, if you are watching your figure, then you should know that 100 g of finished baked goods contains about 380 kcal. The amount of fat is 15 g, protein – 6 g, carbohydrates – 55 g.

Ingredient Selection

To prepare a homemade jam pie, you need to stock up on the “right” ingredients. Butter or margarine should have a high percentage of fat content. The required amount of gluten in flour should not be more or less than 28%. If the percentage is less, the dough will be too crumbly. He will be difficult to work with.

It makes sense to add ammonium carbonate or regular baking soda to the dough. The choice of sugar is not necessary, but for greater flavor, brown is preferred. Choose jam to taste. It should not be liquid so that it does not leak out during baking.

Product costing

To make shortbread dough, you must maintain the correct proportions. The quality of the finished confectionery product will depend on this. This set of products will yield one kilogram of dough .

1. Flour-560 gr.
2. Butter-311 gr.
3. Flour for dusting-4 1g.
4. Sugar-207 gr.
5. Yeast (ammonium) - half a gram.
6. Soda - half a gram.
7. Salt-2 gr.
8. Essence-2 gr.
9. Melange.

Melange is a pasteurized mixture of white and yolk. Mainly used in large confectionery productions. At home, you can replace it with a regular egg.

There are two ways to prepare the dough for a pie with jam and crumbs. Beat with a blender or mixer, and also grind the existing ingredients with your hands. Such a semi-finished product can later be stored in the freezer.

For dough prepared using a mixer, take soft butter at room temperature. Beat it with sugar until white and double in volume. Add the egg (melange), add the remaining products, except flour, until smooth.

Sift the flour into the butter mixture and knead the dough. There is no need to knead for a long time. Divide into two unequal parts, wrap in cling film. Place the smaller half in the freezer, and put the larger half in the refrigerator to cool. During this time, prepare the mold and filling. To make it easier to remove the cake, line the pan with baking paper.

The second one is easier . Sift flour into a bowl, mix with soda. Use frozen butter. Grate large chips. Mix with flour into a homogeneous, free-flowing mixture. Add sugar and egg. Knead quickly and refrigerate, wrapping in cling film.

Give the dough prepared using this method a “sausage” shape, this will make it easier to use in the future. Can be stored for a long time in the freezer.