Shortcrust Pastry Dough
This dough recipe is perfect for baking cookies, as well as for making pie crusts, tart shells that can later be filled with any filling, berries, and cream. During the preparation, the dough should have as little contact with warmth as possible, as it is sensitive to heat. It is better to mix the dough using a blender. The ingredients should also be cold. The dough is quick to make and following these simple rules results in a crispy and very delicious crust.
Flour
2 cups (250 g)
Eggs
2 pcs. (yolks)
Sugar
1/4 cup (50 g)
Butter
1/2 cup (120 g) (chilled)
Water
2-3 tbsp (ice cold)
Salt
a pinch
To prepare the shortcrust pastry dough, blend the flour, sugar, butter, and salt in a blender until it resembles fine crumbs.
You can also chop the ingredients with a knife, but do it quickly to prevent the dough from warming up.
Then add two egg yolks and ice water.
Blend a few more times until just combined.
Transfer the mixture onto a work surface and gather the dough into a ball.
Wrap it in plastic wrap and refrigerate for 30 mins. The shortcrust pastry dough is ready!
© Наталья Лиханова
(5/5)
