Pies are without a doubt one of our favorite desserts. Prepared with homemade dough, it's much better than with store-bought dough, right? Here's how to make a quick, delicious homemade shortcrust pastry.
We never tire of pies in all their variations and in all seasons. For convenience or time saving it is not uncommon for them to be made with an industrial paste, what a pity!
A quarter of an hour is enough to make a good shortcrust pastry or shortbread that has taste and texture for an incomparable result. The first, a great pastry classic, is suitable for all pies, whether sweet or savory. The second, a real treat, is more suitable for making fruit pies and cookies.
The other essential dough; the puff pastry. Aerial, it requires a little time and patience. It seems complex to shape with its succession of folds, but nothing insurmountable.
And there are others:
The dough to darken is similar to shortcrust pastry, it is perfect for flan, Norman or Bourdaloue tart which requires an appliance. Sweet dough is used for chocolate or lemon pies to counterbalance the acidity. Oh yes, there is also the inverted puff pastry, for an even more airy result.
Shortcrust pastry, quick and so simple.
It's ideal for making a last minute dessert or a quiche when you're lacking inspiration for dinner. It can be used with many toppings.
250g of flour,
125 g of soft butter,
50 ml of water or milk,
1 pinch of salt,
1 egg yolk.
For a sweet pie, you can add sugar: 3 tablespoons.
In a bowl, mix the flour, salt and sugar then incorporate the butter cut into pieces. Mix the whole. Dig a "well" or a fountain (pastry term), add the egg yolk and a little water. Gradually bring the dry mixture inwards, kneading with your fingertips. Gradually add a little water to obtain a supple dough, which does not stick.
Place the dough on your floured work surface and mill it. That is to say, it must be flattened with the palm of your hand while pushing it in front of you so that the butter integrates the dough well. Repeat this gesture 2 to 3 times then form your well amalgamated and smooth ball.
It is advisable to let it rest in your refrigerator for at least an hour. That's a tip, but if done right, you can lower it right away.
Stay greedy.
