Short Pastry
calories: medium
category: dough
cost: low
difficulty: medium
preparation time: 20
Ingredients
White flour 500 gr.
Butter 300 gr.
Sugar 200 gr.
Eggs 4 yolks
Vanilla 1 small packet
Lemons the rind of 1 lemon
Salt a pinch.
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Butter 300 gr.
Sugar 200 gr.
Eggs 4 yolks
Vanilla 1 small packet
Lemons the rind of 1 lemon
Salt a pinch.
See our
Wine Tips
for your meals
Preparation Knead the flour with the butter on a board or in a bowl.; make a well in which you will put the yolks, sugar, the rind of one lemon, the vanilla and the salt.
Knead all the ingredients quickly forming a ball and let it rest in the refrigerator for about half an hour. The dough should be smooth and mixed well.
Roll out the dough to form a sheet of about ½ cm. and cover the bottom of the pie dish and fix it to the sides with a fork to form a pattern to decorate the pie.
Prick the layer at the bottom with a fork and if required put a sheet of oven paper on it on which you will place dry beans to avoid the dough from swelling during baking. Bake in the oven at 180° for about 15 to 20 minutes until the dough becomes a nice brown colour. The Chef's tips If the short pastry does not come out properly, if it falls to pieces when you try to knead it, this is due to the heat produced while you kneading. It is of no use to continue kneading. You should just add a spoonful of cold water or let it cool in the refrigerator for a little while. Curiosity To obtain a perfect short pastry, you should use ingredients of the best quality and work on them with precision. You can have a drier short pastry by adding an egg white to the mixture.
Knead all the ingredients quickly forming a ball and let it rest in the refrigerator for about half an hour. The dough should be smooth and mixed well.
Roll out the dough to form a sheet of about ½ cm. and cover the bottom of the pie dish and fix it to the sides with a fork to form a pattern to decorate the pie.
Prick the layer at the bottom with a fork and if required put a sheet of oven paper on it on which you will place dry beans to avoid the dough from swelling during baking. Bake in the oven at 180° for about 15 to 20 minutes until the dough becomes a nice brown colour.
