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Discover our fail-proof short pastry recipe for your pies crust.
In pastry or cuisine, short-crust pastry is used to make sweet or savoury pies.
With this fail-proof easy recipe you will be able to make a short-crust pastry with the perfect texture: both tasty, smooth and crisp.
Follow the steps of our delicious and easy short-crust pastry recipe with this Goody Video!
- Difficulty
- easy
- Meal cost
- $
- Meal course
-
Basics
Baking Basics
Pies & quiches
Pies & Mini Pies
- Posted by
- Posted on
- Wednesday February 21st, 2018
Ingredients
- Sift the flour in a large salad or mixing bowl or a bowl, . Add the soft butter you have previously cut into small cubes.
- Rub with your fingertrips until the butter blends with the flour. Knead the dough with your hand palms. When all your butter is well incorporated into your flour, make a small well in your mixture.
- Using two small containers, separate the yolk from the white of your egg. Keep the eggwhite for later use and save only the egg yellow for the recipe.
- Place your container containing the yolk on a small kitchen scale, add 5 g of caster sugar and 4 g of fine salt and 50 ml of milk. Mix well with a fork.
- Pour your egg yolk, sugar, salt and milk on your dougn. Start by mixing with your fingertips, then knead with the palm of your hand. The secret of good short-crust pastry is to knead the dough for a long time. Be fast!
- Wrap your dough in cling film and leave to chill for at least 1 hour.
- To line up your pie pan immediately. Start by spreading your dough on your floured work surface using a rolling pin. Rolll to a 0.5 cm thickness. Use a cake rim to cut the dough to obtain a diameter that fits your pie pan. Prick with a fork and line your pie pan. (You can also wrap your dough in cling film and save for later use.)
- Your pie crust is ready to be used with the filling of your choice.
- Difficulty
- easy
- Meal cost
- $
- Meal course
-
Basics
Baking Basics
Pies & quiches
Pies & Mini Pies
- Posted by
- Posted on
- Wednesday February 21st, 2018
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