Shortcrust pastry for pie - 4 cooking recipes

Shortbread dough for open and closed pies with different fillings is an excellent snack and dessert for the holiday table and for every day. It cooks quickly, stores for a long time, is easy to process - try it.

Shortcrust pastry for pie

The recipe for shortcrust pastry for a pie can be classified as a kitchen for beginners due to the ease and speed of preparation, as well as the availability of the products used. As a rule, it is mixed with flour, eggs and margarine. Adding baking soda and baking powder is optional. Sugar - depends on the type of baked goods, whether it is a dessert or a snack. The remaining ingredients are used as desired: raisins and nuts, cocoa and vanillin. In different cooking options, other dairy products, mayonnaise, and condensed milk are found.

Shortbread dough, recipe for a pie: the simplest kneading method is enough: margarine plus wheat flour. This is the basis for savory open pies, in which the filling is laid out in a kind of “basket” with sides along the edges. Before mixing, it is recommended to beat the margarine into a fluffy mass. This will make it easier for it to combine with the flour. You can add a pinch of salt for taste. Nothing else is required: no eggs, no sour cream, no milk or kefir. No need for soda either.

If you add sugar to this, you get a sweet shortcrust pastry for a pie. Add cocoa - chocolate, ground nuts - nut, vanilla - vanilla. The only addition: if some kind of additive is included, then less flour is used. The dough should not be stiff, more elastic. If it sticks to your hands, no problem - cool it, and it will roll out like it’s cute. This is suitable for basket pies, bulk pies, and grated pies.

The oven in which the shortbread dough for the pie will be baked must be heated to 180-200C. The crust should not be rolled out too thin, otherwise the filling will fall out. Be sure to chill the dough before working!