Shortcrust pastry with margarine for pie
Description
It goes perfectly with tea and coffee. There are many versions of shortcrust pastry. I’m sharing my favourite basic recipe with you. You can make shortcrust pastry with margarine for a pie in advance. It keeps well in the refrigerator for several days. The dough can also be frozen and used later as needed. From this shortcrust pastry you can make not only all kinds of pies, but also tartlets, little baskets, and even cookies—just sprinkle the shapes with sugar on top. The dough turns out crumbly, tender, and very tasty. Add this recipe to your repertoire. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
In a deep bowl, combine the flour, salt, sugar, and baking soda.
- 3
Step 3
Mix and add sour cream.
- 4
Step 4
Then add the margarine, cut into pieces.
- 5
Step 5
First mix everything with a spoon, then continue kneading with your hands. Knead the dough until it comes together into a ball.
- 6
Step 6
Gather the prepared dough into a ball, wrap it in cling film, and place it in the refrigerator for 30 minutes. After this time has elapsed, the dough is ready to use.
- 7
Step 7
From the prepared dough you get two open pies 18–22 cm in diameter, or one large closed pie. Divide the dough in two, roll it out, spread the filling, and cover with the second half. Then pinch the edges, prick the top with a fork to let steam escape, and bake at 180 degrees until golden. If you are making quiche, you do not need to pre-bake the base. Simply prick the dough with a fork and spread the filling on top. If the recipe calls for it, pour the custard over. Happy culinary experiments!