Shortcrust pastry

Instructions

1. 1

   To prepare the shortcrust pastry using the classic method, you will need soft butter, but still pliable, so let it sit at room temperature for the time needed to reach the right consistency. At this point, start the preparation: cut the butter into cubes and pour it into a bowl. Add the icing sugar and work the mixture with your hands or with a whisk until you obtain a cream. Then add the eggs.

2. 2

   Mix well and don't worry if the mixture does not look very homogeneous. At this point, pour all the flour at once and knead with your hands, preferably cold.

3. 3

   As soon as the flour has been absorbed, transfer the mixture onto a surface and knead very quickly until it is homogeneous. It is important not to work the dough too much to avoid the formation of the gluten mesh, necessary for elastic doughs but not recommended for doughs that need to be crumbly like shortcrust pastry. Another very important thing is not to heat the dough, as the butter could cause problems during baking.

4. 4

   Now you can form a loaf and wrap it in plastic wrap. Alternatively, we recommend this method that will make rolling out the shortcrust pastry easier: place the dough in the center of a sheet of baking paper long enough and then fold the ends towards the center, so as to cover the shortcrust pastry well. Then, using a rolling pin, roll it out to the desired thickness. You can store it like this in the refrigerator for at least an hour before using it. When using it, you can roll it out further if necessary or cut it directly!

5. 5

   To prepare the shortcrust pastry using the sablé method, the butter must be very cold. Pour the flour into a bowl, add the butter in cubes and knead mainly with the fingertips.

6. 6

   You should obtain a crumbly mixture, that is, sandy. This technique is used to make the flour impermeable, so as not to develop the gluten mesh during processing. At this point, add the eggs and knead again.

7. 7

   Finally, add the icing sugar and continue to knead first in the bowl and then on the surface, until you obtain a homogeneous loaf. It is important not to work the dough too much to avoid the formation of the gluten mesh, necessary for elastic doughs but not recommended for doughs that need to be crumbly like shortcrust pastry. Another very important thing is not to heat the dough, as the butter could cause problems during baking.

8. 8

   Now you can wrap it in plastic wrap. Alternatively, we recommend this method that will make rolling out the shortcrust pastry easier: place the dough in the center of a sheet of baking paper long enough and then fold the ends towards the center, so as to cover the shortcrust pastry well. Then, using a rolling pin, roll it out to the desired thickness. You can store it like this in the refrigerator for at least an hour before using it. When using it, you can roll it out further if necessary or cut it directly!