Sweet shortcrust pastry for pies
Description
Chill the butter in advance. To make the perfect shortcrust pastry, mix it very quickly so it doesn't warm up from your hands. Let the dough rest in the refrigerator for at least 30 minutes. The pie dough should not crack while rolling; it should remain elastic. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Beat the whole egg, yolk, and sugar until the mixture becomes foamy.
- 2
Step 2
2. Sift the flour into a bowl, add the grated zest of one lemon, salt, cubes of butter, and the mixture of eggs and sugar.
- 3
Step 3
3. Quickly knead the dough until it becomes smooth, wrap it in plastic wrap, and refrigerate for 1 hour.
- 4
Step 4
4. On a floured work surface, roll out the dough with a rolling pin into a 1 cm thick sheet, then divide it in half. The first part will be the pie base, while the second part should be set aside for decoration – strips, stars, etc. Grease the baking pan with butter, dust with flour, and transfer the dough sheet using the rolling pin.
- 5
Step 5
5. Prick the dough with a fork.
- 6
Step 6
6. Cover the dough with parchment paper and fill with any dry beans, or you can use rice. Bake the dough at 180°C for 15 minutes. Then remove the beans and bake for another 10 minutes at 170°C.