Homemade shortcrust pastry is the perfect base for so many desserts: pies, cookies, tartlets, and even filled pastries. Making it at home is not only simple but also allows you to enhance it with flavors and ingredients that make it truly special. If you love homemade baking and have already tried classic recipes like shortbread cookies, jam tarts, or cream pies, this homemade version will surely win you over.
Ingredients:
- 2 1/2 cups (300g): All-purpose flour (Type 00)
- 2/3 cup (150g): Cold unsalted butter, cubed
- 1 cup (100g): Powdered sugar
- 1 Large egg
- 1 Large egg yolk
- 1 tablespoon Vanilla extract
- Zest of half a lemon
- A pinch of salt
How to Prepare Homemade Shortcrust Pastry:
- Prepare the dough: On a pastry board (or in a large bowl), make a well in the flour. Add the cold, cubed butter and quickly work it with your fingertips until the mixture resembles coarse crumbs.
- Add flavors: Combine the powdered sugar, lemon zest, vanilla, and salt. Mix lightly, then add the egg and the yolk.
- Knead quickly: Knead the dough rapidly to prevent the butter from getting too warm. Form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes (preferably 1 hour).
- Roll out and use the dough: After resting, roll out the pastry with a rolling pin to about 1/4 inch thickness (5mm). Use it for making cookies, pies, or pastries of your choice.
Storage Tips:
Homemade shortcrust pastry can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days. You can also freeze it: shape it into a loaf, wrap well, and place in the freezer for up to 2 months. When needed, thaw overnight in the fridge.
Delicious Variations:
- Cocoa: For a chocolate shortcrust, mix 1/4 cup of sifted unsweetened cocoa powder (30g) with the flour.
- Almond: Replace 1/3 cup of flour (50g) with almond flour for a richer flavor.
- Spicy: Add cinnamon, ginger, or cardamom for a more intense taste.
Bon Appétit!
