How to make shortcrust pastry - 8 step-by-step recipes with photos

Tender shortcrust pastry recipe

We present to your attention a method for preparing dough that is very easy to roll out. The finished baked goods will not crumble. It is curious that many chefs do not consider chopped dough to be shortbread. They believe that such a product is the best base for “baskets” and tartlets. As for the oil, it should be chilled. Simply remove the pack from the refrigerator 1 hour before you plan to bake. We list the ingredients you will need to prepare tender shortcrust pastry:

Butter – a pack weighing 100 grams;
Sugar – 100 grams;
Wheat flour – 0.25 kilograms;
Egg – 1 piece.

Preparation:

First of all, combine all the products in a deep bowl. It is recommended to use a spoon or spatula for mixing. You can mix the dough with your hands only before finishing cooking, when you need to make a ball. Grind granulated sugar, butter and wheat flour. Then add the chicken egg. You should get a homogeneous mixture without lumps. Thanks to modern kitchen appliances, this task has become easier. It is recommended to use a food processor. Place all the ingredients in the bowl and turn on the appliance.

It is better to cool the dough before cutting. You can first give the mixture a spherical shape, and then put it in the freezer. You need to put cold dough in the oven.

Shortcrust pastry recipe with cottage cheese

This dough is a little more difficult to prepare.
However, the finished product is much healthier due to its low calorie content. The reason for this is the use of cottage cheese. The fermented milk product replaces part of the butter. Ingredients:

Cottage cheese – 100 grams;
Butter – 100 grams;
Half a teaspoon of baking soda;
Wheat flour – 180 grams;
Half a teaspoon of table salt.

Preparation

Pass the cottage cheese through a sieve. Grate the pre-chilled butter. Combine both products in a deep bowl. To make the mixture homogeneous, mash the ingredients well with a fork. Place the finished dough in a bag and place it in the refrigerator.

If you are making a pie, roll out the dough to size. Then make several punctures with a fork to release hot steam. Cover the finished pie with parchment. Place weights on top. Peas or beans work well as cargo. The pie is cooked for a quarter of an hour at a temperature of 180 degrees. After the specified time has passed, remove the load. Remove the finished baked goods from the oven.

As for the filling, you should focus on the amount of sugar required by the recipe. Mushrooms, meat, and vegetables are suitable for savory pies. Sweet pastries are best filled with berries and fruits. Baskets are baked in the same way. The only condition is a reduced baking time. You need to set less time, otherwise the culinary products will turn out too hard. You can determine readiness by appearance. When the cakes are almost ready, they will brown.

Straight yeast dough for pies

The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

milk or water - 250 ml
flour - 500 gr.
yeast - 50 gr.
egg - 1 pc.
sugar - 60 gr.
butter - 100 gr.
salt - 3 gr.

We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it while it is heating.

2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.

3. Beat 1 egg into the milk-yeast mixture. If you want a more crumbly dough, then instead of 1 egg you can beat in 2 yolks.

4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. In some recipes, the butter is melted until liquid, but I still recommend heating the fats just a little so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.

10. After you form the pies or pies, let them rest for another 15 minutes.

Preparing shortbread dough according to GOST

This is a classic method of preparing dough that almost all bakeries use. Have to take:

Butter – 200 grams;
Powdered sugar – 140 grams;
Wheat flour – 350 grams;
Egg yolks – 3 pieces;
Baking powder - 1 teaspoon;
Salt - a pinch;
Vanilla essence – a couple of drops.

Preparation

Remove the butter from the refrigerator. It should soften slightly so that it can be easily pressed with your finger. Beat the butter with a mixer for 1-2 minutes. Add powdered sugar or granulated sugar. Mix again with a mixer until smooth, about 5 minutes.

Continuing to stir, add a few yolks. Add baking powder and salt. Add a few drops of vanilla essence to create a pleasant aroma. Mix the mixture again. At the very end, add wheat flour. Knead the dough quickly. Make sure that it turns out homogeneous, without a single lump.

Roll out the finished shortbread dough with a rolling pin. You should end up with a medium-thick cake. Wrap the layer in cling film. Then put it in the refrigerator for about half an hour. After this, you can start preparing confectionery products.

Shortcrust pastry recipe without adding eggs

This dough is well suited for making homemade culinary products. The finished dough is very soft and flexible. It is easy to process. Suitable for a variety of cakes, cookies and pies.

Ingredients

Wheat flour – 540 grams;
Butter – 225 grams;
Sour cream – 90 grams;
Granulated sugar – 180 grams;
Salt - a pinch;
Spices - according to your taste.

Preparation

Remove the butter from the refrigerator in advance so that it melts;
Place the softened butter in a deep bowl for easy kneading of the dough;
Add granulated sugar and grind it together with the sugar;
Make sure that the mixture becomes homogeneous, without any lumps;
To make the process easier, you can replace sugar with powdered sugar;
Add a little salt to the mixture to create a balanced flavor;
Sift the wheat flour into a dry bowl;
Add the flour little by little to the butter mixture and knead the dough with your hands;
If desired, add your favorite spices - anise, nutmeg, etc.;
Knead the dough until you get a thick buttery crumb;
Pour in the required amount of sour cream;
Knead the dough again - it should turn out soft and elastic;
Make a small ball of dough and wrap it in cling film;
Place in the refrigerator for about half an hour or a little more;
Use the finished dough to prepare culinary products.

Crumbly

Cooking time: 85 min.
Number of servings: 6 persons.
Calorie content of the dish: 438 kcal (100 g).
Purpose: basis for baking.
Cuisine: European.
Difficulty of preparation: medium.

Crumbly dough is loved by many people, because it turns out sandy, very tender and melts in the mouth. It makes especially good sweet baked goods: tarts, baskets with cream. Showing your imagination, you can use this dough for savory shortbread pies with meat, mushrooms or vegetables. Be sure to thoroughly cool all ingredients for the dish before you begin cooking.

Ingredients:

flour – 0.5 kg;
water – 3-4 tbsp. l.;
butter – 0.3 kg;
eggs – 2 pcs.;
sugar – 2 tsp;
salt – 2 tsp.

Cooking method:

Grind the flour with finely chopped butter.
Put eggs, sugar, salt.
Quickly knead the mixture by adding water.
Roll into a ball. Wrap it in film and let it stand for half an hour in the refrigerator.

Shortbread dough with lemon juice

Due to the fact that citric acid extinguishes soda, the dough turns out airy and light.
Ingredients

Chicken eggs - 2 or 3 pieces;
Sugar – 1 glass;
Wheat flour - 3 cups;
Baking soda - half a teaspoon;
Butter – 250 grams;
Freshly squeezed lemon juice - a few drops;
Vanilla sugar.

Preparation

Break chicken eggs into a deep bowl. Whisk thoroughly. It is better to use a mixer to ensure the mixture is homogeneous. Then take soft butter, previously removed from the refrigerator. Cut the product into small cubes. Add it to the eggs. Stir again with a whisk or mash with a fork.

Quench the soda with fresh lemon juice - to do this, combine both ingredients in a teaspoon. Add a little vanilla sugar to suit your taste. Then add pre-sifted flour. The amount of wheat flour can be changed according to your preferences to obtain a mixture of the desired thickness. It is recommended to knead the dough with your hands on a special rubber mat. The shortbread dough should be homogeneous, without lumps. Wrap the dough in plastic wrap and place in the refrigerator for about half an hour.

Yeast dough for buns

This recipe makes rich, soft as feathers and very tasty buns. These buns are baked in the oven. We will prepare the dough using dough.

Ingredients:

flour - 500 gr.
dry yeast - 5 gr.
milk - 65 gr.
water - 150 gr.
egg - 1 large or 2 small
sugar - 130 gr.
salt - 5 gr.
margarine or butter - 75 gr.
vanilla extract or vanilla sugar to taste

Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.

Please note: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.

4. Cover the dough with film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.

6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).

7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.

10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.

11. To knead such a liquid dough, we will use the French technology - we lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.

12. Place the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.

13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.

14. Brush the buns with beaten egg.

15. Bake in an oven preheated to 180-200°C for about 30 minutes. The results are soft, like downy, rich and tasty buns.

16. I recommend that after you take them out of the oven, grease them with melted butter on top.

Chopped shortbread dough

This is a combination of two types of dough - puff pastry and shortbread. The finished product is strong and at the same time crumbly. Well suited for large pies. Each ingredient must be pre-cooled. It is recommended to put butter in the freezer, water in the refrigerator. All utensils also need to be put in the refrigerator (dishes, cutting board, table knives). The kitchen table itself needs to be moved away from the radiator if cooking takes place in winter.

The main secret of crumbly shortcrust pastry is cold butter. You need to watch carefully so that it does not melt.

List of ingredients:

Butter – 200 grams;
Flour – 300 grams;
Table salt – a small pinch;
Drinking water – approximately 100 milliliters.

1. How to cook in the classic way

First of all, cool the butter. Place the pack in the freezer for several hours. Finely chop the cold product with a knife - you should get small cubes. Place the butter back in the refrigerator for a quarter of an hour to prevent it from melting. Meanwhile, work on the other ingredients. Take a wooden board. Sift salt and wheat flour onto the surface. Place cold butter cubes on top. Using a knife, finely detail the products.

Try not to touch the ingredients with your hands. Otherwise, melt the butter - its consistency is not suitable for preparing high-quality chopped dough. When you have a homogeneous mass, begin to gradually pour in drinking water. Place the resulting lump in the refrigerator. Time a quarter of an hour. Then roll out the dough with a rolling pin. There should be a layer. Place any filling on the surface of the sheet - for example, fruit or berry. Place in the oven.

2. An easier way

Thanks to the emergence of a variety of kitchen appliances, many tasks have become significantly simplified. Now you can entrust kneading the dough to a food processor, which will cope with the task perfectly. For this you need knives in the form of blades. In terms of ingredients, there are no differences. There is no need to chop the butter into cubes in advance - the food processor will chop it itself. Just put butter and wheat flour in a bowl. Then press the power button. The most important thing is not to leave the food for too long. The result should be small cubes.

Begin gradually pouring cold drinking water into the bowl. The mixture should become homogeneous. All further steps do not differ from the classic dough recipe. The shelf life of the finished product can reach several weeks if it is placed in the freezer.

You can deviate a little from the standard recipe to make the result tastier and better. Some chefs advise:

If the dough is being made for a sweet pie, add another 100 grams of sugar.
Replace 30 grams of flour with cocoa to obtain chocolate dough.
To create a pleasant aroma, add half a glass of chopped nuts.
Add vanilla or orange zest if desired.

With sour cream

Cooking time: 2.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 423 kcal (100 g).
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

The dough prepared according to the following recipe is perfect for shortbread cakes, pies, cookies; it turns out very tender and crumbly. For variety, you can also use some flavoring additives, for example, a little vanillin or almond flavoring. The mass is mixed without using a mixer or blender, so it turns out very light.

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Ingredients:

butter – 130-150 g;
yolks – 2 pcs.;
baking powder – 1 tsp;
homemade sour cream – 150 ml;
vanilla sugar – 2 tsp;
flour – 360 g;
salt – 0.5 tsp;
sugar – 2 cups.

Cooking method:

Cut the butter, mix with sugar, salt, vanilla.
Sift the ripper and flour mixture
Rub the mixture with your palms until it becomes crumbly.
Add yolks and sour cream.
Collect the mass into a ball. Wrap with film. Keep in the refrigerator for 2 hours.

Recipe for curd shortbread dough without sugar

This dough is kneaded with butter and cottage cheese - without the use of sugar.
It is very easy to prepare the dough. The cottage cheese must be mashed with a fork in advance to avoid the appearance of lumps. Better yet, pass the fermented milk product through a meat grinder or blender. It is not recommended to melt butter. It needs to be softened a little. It should become plastic and easily mix with other products. Usually, various types of cookies are baked from curd dough. Ingredients

Cottage cheese – 0.5 kilograms;
Butter – 200 grams;
Flour – 600 grams;
Baking powder - 1 teaspoon;
Salt – 0.2 teaspoon.

Preparation

Combine butter and cottage cheese;
In a separate bowl, mix wheat flour and baking powder;
Mash the cottage cheese and butter with a fork;
Add flour;
Make a ball of dough and place it in the refrigerator;
Cover the dough with plastic wrap and let it rest for about 40 minutes;
Remove the cold dough from the refrigerator and place it on the flour;
Form flour products;
It is best to make cookies from shortcrust curd dough.

Sponge yeast dough for pies

Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.

Ingredients:

flour - 600 gr.
yeast (dry) - 1 tsp.
milk - 300 ml.
egg - 1 pc.
sugar - 1 tbsp. l.
salt - 1 tsp.
butter - 100 gr.

Let's prepare the dough. To do this, add dry yeast to warm milk and mix well until the yeast dissolves.

The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.

2. Add sugar, salt and 3 tbsp to the milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place to “ripen” for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now beat the egg and pre-melted butter into the dough.

5. Add pre-sifted flour in small portions.

6. Pour out all 600 gr. flour, stir, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

7. Knead the dough until it becomes elastic and does not stick to your hands.

8. Cover with cling film and leave in a warm place for 1-1.5 hours.

9. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.

10. When the dough rises again, you can prepare pies or pies.

French shortcrust pastry

This type of baking turns out very soft. Making the dough is very easy thanks to a small number of ingredients. The dough is best used to make pies and cookies.

Ingredients

Wheat flour – 300 grams;
Butter – 150 grams;
Salt – 5 grams;
Egg yolks – 1 piece;
Drinking water – 80 milliliters.

Preparation

Remove the butter from the refrigerator until it softens slightly;
Pass the wheat flour through a sieve;
Add salt to flour;
Place the flour on a clean surface, then add the butter;
Grind the products with your hands;
In another bowl, beat the egg yolk with drinking water;
Collect flour crumbs and make a small mound. Pour the egg mixture into the center of the mound;
Knead into an elastic dough;
If the dough turns out too hard, add a little water;
Press the finished dough onto the surface;
Wrap the shortbread dough in cling film;
Place in the refrigerator for half an hour;
Use French dough for cooking;
The dough can be stored in the freezer for up to 2 weeks.