International
Shortcrust pastry
Shortcrust pastry, from Shortcrust pastry.
Gather
Ingredients
- 500 g flour
- 250 g butter
- 150 g powdered sugar
- 2 eggs
Make it
Method
- 1
Cut the butter in slices, put it in a large bowl and leave it at room temperature until it's easy to knead.
- 2
Add the powdered sugar and knead until uniform. From now on, pay attention to knead fast enough so that the butter doesn't melt. If it does, place the dough in the fridge for 15-30 minutes before going on.
- 3
Add the eggs and knead. It's not necessary that the dough is perfectly uniform.
- 4
Add all the flour and knead. Don't knead too much after adding the flour, or the dough won't reach its typical crumbliness. The dough is ready when it's uniform and the surface cracks when you bend it.
- 5
Roll out the dough on baking paper. Don't make it too thin: it's not supposed to rise, so it would burn during cooking.
- 6
Keep in the fridge for 15-30 minutes before use.
Source & rights
Where this recipe comes from
Shortcrust pastry by Pestanzùl, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.