And how do you make the pastry? 5 sweet recipes + one salt – Italian Cuisine


There is not one short pastry: from the classic to the oil one, from the vegan to the gluten free one, here are our tips to prepare many versions for different occasions

How many ways do you know how to prepare one? pie? Or rather, how many types of shortcrust pastry you know? We suggest 5, plus a salted version.

Shortbread with butter

This is the classic shortcrust pastry, the friable, buttery and enveloping taste.
Obviously everyone has his perfect recipe of the pastry, but we want to give you some more tips.
Always remember to work the butter, sugar and flour first.
Eggs should be added only at the end, when the butter and the flour have formed crumbs together.
The butter should be soft, but never melted and the eggs at room temperature.
You can add a pinch of yeast, but it's not essential.
The milk? Absolutely not.
This short pastry should rest in the refrigerator for an hour and can also be frozen.
To prepare the shortcrust with butter, work by hand or in a planetary mixer 150 g of butter with 300 g of flour and 100 g of finely chopped sugar with the rind of a lemon.
Then add a pinch of salt and 1 whole egg and knead the dough until it turns into a smooth and homogeneous ball.
Wrap it with plastic wrap and let it rest in the fridge.
To give a little softness to the pastry you can add a pinch of yeast and for a delicate sweet-salty taste contrast, use salted butter.

Tips for a perfect tart

Browse the gallery

Shortcrust with oil

This is the version from more rustic taste of the classic short pastry.
Obviously when we talk about oil we talk about extra virgin olive oil because the seed oil, unless it is of quality, in cooking takes an unpleasant taste. Extra virgin olive oil must be very delicate and fruity.
If you do not like the intense aroma of extra virgin olive oil, choose the coconut butter without fragrance and use it loose.
To prepare the shortcrust with oil, mix 280 g of 00 flour with 100 g of sugar, 1 large whole egg, 1 large yolk, 80 g of extra virgin olive oil, 1 teaspoon of baking powder, the grated lemon zest and a pinch of salt.
In this recipe you can also mix the 00 flour with a less refined flour like whole wheat or cereals.
Also in this case yeast is optional.
This pastry should rest in the refrigerator wrapped in foil for half an hour.

Shortcrust whipped

This pastry is used more for i cookies that for pies because it is particularly soft and almost melts in the mouth.
Once ready, put in a pastry bag and use it to prepare biscuits for dry pastries, but you can also use it, always inside a sac à poche, to make the base of a tart, stuff it and then make the classic grill as decoration.
It is prepared by adding 200 g of butter with 120 g of powdered sugar and 2 whole eggs. Then add 330 g of sieved flour 00, the rind of a grated lemon and a pinch of salt.
This pastry should not rest a lot and can be used as soon as it is ready.

Vegan shortcrust pastry

A short pastry without butter and without eggs, but really very tasty.
You can prepare it with rice flour, spelled flour or whole wheat flour mixed with flour 0 in proportion 50 and 50.
To prepare it, mix 500 g of flour, 250 g of brown sugar, 80 g of extra virgin olive oil, 125 g of water, grated orange peel, grated lemon peel and 12 g of baking powder.
If the pastry should be too dry add a little more water and if you want you can replace the water with a vegetable milk of your choice or well-filtered juice.
You can also add finely chopped dried fruit such as hazelnuts, almonds and walnuts into the dough.

Gluten free shortcrust

A perfect pastry for those who are gluten intolerant, based on rice flour.
More delicate and slightly more friable, suitable both for the preparation of pies and biscuits.
It is prepared by mixing 120 g of rice flour with 80 g of corn flour, a teaspoon of yeast, 80 g of brown sugar and 130 g of cold butter.
Then add an egg, a pinch of salt and the grated rind of lemon or orange and let the dough rest in the refrigerator.

Salted shortcrust

We conclude with a savory shortcrust perfect for the preparation of pies stuffed with vegetables, cheeses and cold cuts.
To prepare it, mix 500 g of 00 flour with 240 g of cold butter and 30 g of granulated sugar. Add 2 large eggs, a teaspoon of baking powder and 6 g of salt and kneaded like a classic pastry.
Leave to rest in the fridge and then roll out.

Browse now the gallery to get some more advice to prepare and use the pastry.

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