Delicious both sweet and salty – pie crust! Its base is a well-baked bottom, so it’s worth knowing how to make a shortcrust pastry pie crust. Success consists of a well-chosen flour, chilled butter, the addition of eggs and the right proportion of sugar and salt. Learn how to prepare a shortcrust pastry to make your pie crust delight everyone!
What will you need for pie crust?
In the summer you can have a pie crust with a creamy filling and juicy fruits, and on cooler days in the form of a warm, dry meal with meat and vegetables. A delicious shortcrust pastry pie crust is a dish that both adults and children love.
A variety of pie crusts is quiche, which differs in that it is served only with a dry filling, flooded with egg mass.
The ingredients for shortcrust pastry are:
- 250 g flour (e.g. wheat cake)
- 150 g butter, chilled
- pinch of salt
- 3 tablespoons of sugar
Ingredients for shortcrust pastry should be cold (in particular butter, which must be cold and diced). When preparing a shortcrust pastry for pie crusts, it is better to use powdered sugar instead of crystal sugar (this will prevent the formation of unsightly sugar crystals in the prepared dough).
The combined ingredients for the dough should be rubbed with your fingers or chopped with a knife on a wooden board until small dough crumbs form, add the egg and mix or pie crust to combine the ingredients into a ball by hand. Smooth the dough ball into the cake and place in the fridge for about an hour.
During preparation, do not heat the dough with your hands too much. The dough needs to be kneaded quickly and cooled down (too much heating will cause the so-called “tearing” of the dough, which significantly impairs rolling and transferring the dough into the mold).
During rolling, do not add too much flour to the dough, because the dough becomes too hard (the dough can be rolled by placing it between silicone mats).
Rolled out dough with a slightly larger shape than the pie crust form – we roll on a rolling pin and transfer to the form, gently pressing the dough and removing its excess.
Warning! Before laying the pie crust filling, prick the dough with a fork.
Bake the dough with the load twice: with a load of 15 minutes and without load for about 10 minutes. Bake the frozen grated bottom for about 25-30 minutes. Bake shortcrust pastry at higher temperatures, i.e. 180 ° C – 200 ° C depending on the oven and baking mode.
What filling for pie crusts?
We offer a sweet mascarpone cream. Here is the recipe for this very simple but effective filling.
Place cold mascarpone, cream, sugar and vanilla in a mixer bowl and beat for about 2 minutes until the cream increases in volume and becomes more fluffy.
Practical advice:
When the filling for the pie crust is smooth and you are afraid that your perfect shortcake will be moist, after baking on a still hot cake you can spread one egg yolk, and then bake the cake for about 2-3 minutes. This “layer” will provide protection against soaking.
