Delicious and quick shortcrust pastry for pie. Shortcrust pastry for pie - recipes for successful baking! Shortcrust pastry recipes for pies: with sour cream, beer, mayonnaise

Surely each of you is familiar with shortbread pie. Of course! Our grandmothers prepared such a delicious grated pie from shortcrust pastry with a variety of: cottage cheese, berries, fruits and even ordinary jam! It's time to learn how to bake these pies yourself to pamper your loved ones with delicious food! In this article we will tell you about the intricacies of preparing shortcrust pastry for open and closed pies, and also share ideas and recipes for fillings so that your pies are always a success!

Shortcrust pastry for pie

So, let's learn how to make the right shortcrust pastry for a pie. The most important thing about shortcrust pastry is that it gives the pie an airy, porous, golden-colored crust. To ensure that your dough always turns out as it should, you must follow these rules:

The air temperature in the kitchen should be approximately +18 - +23°C, i.e. the air should be cool
the ingredients for the dough should also be as cold as possible: butter - frozen, eggs - chilled, and water - ice cold
try to touch the dough with your hands as little as possible, otherwise it will become sticky and tough
To make the dough tastier, use butter and margarine in equal parts.
Be sure to after you have kneaded the dough, wrap it in cling film and put it in the refrigerator for 1 hour so that it becomes elastic, so it will be easier to roll it out
Be sure to flour all surfaces that the dough will come into contact with, otherwise it will stick and tear
Place the dough in the mold so that there are no air bubbles, and the dough must not be stretched, otherwise it will shrink during baking and you will get a “crooked” shape.
there should be a lot of dough, it should be easily distributed over the shape and sides
bake shortcrust pastry pies in glass form with matte sides, so it will be easier to remove it

Well, now, actually, the recipe for shortcrust pastry for the pie. Open pies are most often baked from shortcrust pastry. For this test take:

butter - 200 g
margarine - 200 g
sugar - 2 cups
eggs - 4 pcs.
flour - 6 cups
baking powder - 2 teaspoons
vanilla sugar- 1 sachet

To begin, melt the butter and margarine over low heat, then add sugar to them and mix well. After the mixture has cooled, add eggs, vanilla sugar, flour and baking powder. Knead elastic soft dough. Next, it should be placed in the refrigerator, having previously been wrapped cling film, for 30-60 minutes. At the end of this time, you can put the dough in the mold, form the sides and fill the pie with filling.

Shortbread dough Also prepared for closed and grated pies. For this you will need the following products:

flour - 340 g
salt - 0.5 teaspoon
margarine - 60 g
butter - 125 g
sugar - 150 g
eggs - 2 pcs.

Mix flour with baking powder and make a mound on the table.

Drive the cooled eggs into the well in the flour, add sugar, vanillin and add finely chopped pieces of cold margarine and butter. We begin to slowly mix all the ingredients so that the mixture resembles large crumbs.

Add 4-6 tbsp to the dough. spoons ice water, gradually mixing all ingredients.

Ready elastic dough put it in the refrigerator for 30-60 minutes, then make a cake from one part, spreading the dough into a mold and forming sides, and grate the other part or simply tear it into small lumps with your fingers and sprinkle the filling with them. You can also roll out a layer larger than the shape, cover the filling completely with it, and cut off the edges with a knife.

Regardless of what kind of pie you are baking, bake the shortcrust pastry in the lower third of the oven so that the crust is crumbly and the top does not burn.

Sand pie with jam

The simplest recipe is shortbread pie with jam. You can prepare any dough: for an open or closed pie, it is better for a closed one, since you will need to grate part of the frozen dough onto coarse grater to cover the jam filling.

If you want to make a pie with jam, the shortbread dough should not be very sweet so that the pie does not turn out cloying. Add less sugar than the recipe calls for, or none at all.

All preparation comes down to kneading the dough as described above. Then place some of the dough into the mold and form high sides. Place jam on the crust (any jam you like) and gently smooth it out with a spoon. After this, grate the frozen part of the dough on top of the jam and bake the pie at 180°C for 20 minutes. Ready!

Shortbread pie with cottage cheese

Shortbread pie with cottage cheese is just as easy to prepare. This shortbread pie recipe will differ from a jam pie only in the filling and in that the dough does not even need to be kneaded. For the filling take:

cottage cheese - 500 g
sugar - 1 glass
eggs - 5 pcs.
vanillin, raisins, dried apricots, prunes, figs, nuts - at your discretion

We prepare regular shortcrust pastry for a closed pie, but you don’t need to knead it. Simply mix all the ingredients to form crumbs.

We make the filling by mixing cottage cheese, eggs, sugar and dried fruits and whisking everything in a blender to make the pie more tender.

Pour half the crumbs into the mold and spread the filling on it. Sprinkle the remaining half of the crumbs on top and bake the pie at 180°C for 40 minutes until golden brown.

Shortbread pie with apples

Open sand pie with apples is easy and simple to prepare. We make the dough as for open pie, and for the filling we take:

apples - 2-3 pieces
walnuts - 1 cup
brown sugar - 0.5 cups
egg - 1 pc. (for greasing the cake)

First you need to knead the shortbread dough for the open pie, as described above.

Then prepare the filling. To do this, grate the apples and mix with chopped nuts and sugar.

Place most of the dough into the pan and form sides. Place the filling on top.

Make flagella from the remaining dough and decorate the pie with them, securing them around the edges. Brush the dough with beaten egg and bake in the oven for 30 minutes at 190°C. Sand apple pie ready.

Shortbread pie with berries

Just like apple pie, you can make shortbread pie with berries. You will especially like shortbread pie with cherries or any other sour fruits and berries (currants, plums, gooseberries). The taste of the pie is unusually invigorating: the sweet dough and sour filling complement each other well.

Can be prepared both open and closed pie and with berries. They can be fresh or frozen. The only point is to try to drain the juice as much as possible so that the cake does not get wet, but remains airy and crispy. To pick up excess water, V berry filling you can add 2-3 tbsp. spoons of starch.

Sand lemon pie

Another masterpiece is lemon shortbread pie with meringue. To make lemon pie, shortcrust pastry can be prepared for both open and closed pie. For the filling you will need:

lemons - 2-3 pcs.
sugar - 2 cups

And for the meringue:

chilled egg whites - 5 pcs.
sugar - 5 glasses

Peel the lemons and pass through a meat grinder. Mix with sugar - the filling is ready, you can put it on top of the pie and put it in the oven for 30 minutes.

During this time, prepare the meringue. Beat the egg whites and sugar into a stiff foam, gradually adding 3 tbsp. spoons of ice water. You should end up with a “snow cap”. Place it in a pastry syringe and carefully squeeze it over the filling in any shape. Then the pie should be baked for another 10-15 minutes, keeping a vigilant eye so that the meringue does not burn. It should turn light golden. The pie is ready! Enjoy your tea!

This Soviet classic homemade baked goods For some reason I missed my childhood. We used to have a pie called lazy, although it was baked for the whole day and baked closer to night. Very delicious pie. I hope someday I will definitely post his recipe. In the meantime, I’m adding the simplest shortbread pie. Virtually no fuss. Five minutes for the dough, the same for preparing the pie. Any jam or preserves available in the house can be used as filling. The end result is a spectacular pie that looks like it was bought in a store. And the secret is all in the method of preparing it - the top is sprinkled with sand crumbs.

Ingredients:

125 g butter,
1.5 cups flour,
50 g starch (can be replaced with flour)
1 egg,
½ glasses of sugar,
¼ teaspoon salt,
1 teaspoon of baking powder, without a slide,
150-350 g jam or marmalade for filling

Shortbread pie recipe

Remove the butter from the refrigerator in advance so that it becomes soft. Mix butter and sugar.

Add an egg.

Add starch. Mix. We need starch to give the shortbread dough special tenderness. But if you have tension with starch, then it’s okay. Replace it with flour. The pie will still turn out very tasty.

Add baking powder.

Add flour. Notice how the glass of flour looks: it has a small mound.

Now we literally work with our hands for a minute and get this beautiful-looking and very pleasant-to-touch shortbread dough.

We won't even roll it out. Why unnecessary body movements? Divide the dough into two halves. One is a little more, the other is a little less. We put the larger one on the bottom of the mold and begin to distribute it, pressing the dough with our fingers until we get a “basket”.

She is so smooth and wonderful.

We spread the filling. I have this cherry jam. It's not exactly liquid, but still spreadable. I took a lot of filling - 300-350 grams. But it is quite possible to put less. I just like there to be more berries in the pie.

Well, the funniest part, in my opinion, of making shortbread pie is making the crumbs. Rub the pieces of dough directly over the pie with your fingers. And we scatter them across the surface in artistic disorder. This is what we got. Isn't it beautiful?

We send our unearthly beauty to the oven for 40-50 minutes. The standard baking temperature is 180 degrees. We check the readiness of the pie by the color of the crust. Once it is golden, you can take it out. Shortbread pie, like other pies with jam or jam, is recommended to be cooled before serving so that no one gets burned by the filling.

In conclusion, I would like to add that the taste of this pie is almost entirely determined by the filling. So it is in your power to prepare according to this basic recipe shortbread pie, absolutely any variety: blueberry, strawberry, apple, lemon... Take any sweet filling– it will always be delicious, albeit in different ways. Good luck in your culinary endeavors and bon appetit!

Shortcrust pastry pie with jam is distinguished by its exquisite taste qualities. Getting ready sand base for pies quickly, no need large quantity ingredients and allows you to bake dishes with various fillings.

Classic recipe for shortcrust pastry pie with jam

To prepare high-quality baked goods based on shortcrust pastry, you need to choose the right basic products and follow certain rules. There are many parameters to take into account: from temperature regime before using special additives. If you do everything according to the rules, you are guaranteed to get a tasty, crumbly and melt-in-your-mouth product with a golden crust.

Basic components of shortcrust pastry

The dough is prepared from a standard set of products:

Butter with a mass fraction of fat from 72 to 82.5%.
Sour cream with fat content from 15 to 20%.
Sugar (you can add vanillin).
Freshly squeezed lemon juice.
Wheat flour of the highest or first grade.
Table salt.

This composition of ingredients is suitable for making cookies.

The base for baking closed and grated pies must be supplemented with the following components:

chicken egg;
loosening agent;
margarine (instead of butter).

Baking algorithm

When preparing shortcrust pastry, it is important to follow a certain sequence of actions:

Mixing the mixture of flour and butter (you can use either butter or margarine).
Cooling the oil mixture.
Add to cooled oil base granulated sugar, whipping the mixture.
Formation finished mass(adding pre-whipped chicken eggs, vanillin, flour, sour cream, lemon juice, table salt and baking powder), stirring the mixture until elastic.
Room ready dough in the refrigerator for a period of 0.5 to 1 hour (the bowl with the dough must first be wrapped in cling film).

Only after all the above manipulations can you begin to form the cake. To do this, place the dough in a special container with sides and, if necessary, fill with filling.

Baking a pie with jam

Shortbread pastries with sweet fillings have a very harmonious taste. To get a closed pie, the dough is placed in a container, then a layer of berry or fruit jam is placed on top (you can level it with a spoon).

The other part of the dough, which should remain in the freezer until the closed part of the pie is prepared, is used to decorate the top layer of the pie (grid and sprinkle on the pie).

The sweet pie is placed in an electric oven for 20 minutes. Before baking, the device must be heated to 200 C.

Recipe for shortbread pie with jam and crumbs

The pie cooks quickly and has a unique taste. It is delicate and soft and goes well with classic black or green tea.

To prepare such a pie, you need to add additional components to the basic ingredients:

walnuts;
berry jam;
grated chocolate with high content cocoa beans

First of all,I’ll write a few words about emapanadas. These are Latin American small pies with various fillings of Spanish-Portuguese origin. Although in Spain they serve it under the name empanada big pies with fillings that differ according to region. And in South America, under the name empanada (and in the plural, empanadas) you will find many types of small pies with a wide variety of fillings.
Almost every country in South and Central America has its own empanadas, which differ from the empanadas of neighboring countries in certain features, and sometimes even in name. Either the dough is made differently, or the typical fillings are different. As for the dough, we can conditionally divide the countries of South and Central America into those that make dough for empanadas using a similar test as presented below, that is, based on wheat flour(these are Argentina, Cuba, Dominican Republic, etc.) and those that make dough based on specially processed corn flour, which is different from regular corn and which is difficult to obtain in our geographical area (this is Venezuela, Colombia, Mexico (depending on the region), etc.).

II suggest you universal recipe dough for pies and empanadas. With this dough you can make pies with any filling. It belongs to sand, although it is denser and less fragile than. This is because the recipe uses an egg for density and a little vinegar for elasticity. IN classic dough It would be very difficult for a pie to wrap the filling, but this is easy, considering that it is still shortcrust pastry. The shell of the pie or empanadas turns out crispy and moderately fragile and does not become soggy from the moisture of the filling.
Instead of butter, you can use pork or beef lard. The latter is actively used in Argentina and Brazil. I love butter dough. I like its taste and consistency better.
And one more thing, if you want to wrap this dough in a Mexican or Venezuelan style, even if the original dough for their empanadas is slightly different, it won’t be a big sin! As well as filling them with filling from sauerkraut or even potatoes.

Ingredients

280 grams flour
110 grams butter, cut into cubes
1 tsp salt
1 egg
1 tbsp. vinegar (regular 9%)
80 ml cold water

Dough rest: 1 hour Cooking time: 10 minutes Total cooking time: 1 hour 10 minutes

1) Mix flour with salt and grind with cold butter. (It’s best to do this in a blender or planetary mixer, although you can do it with your hands, but then the butter becomes soft from the warmth of your hands and the dough crumbs are not so expressive)

2) In a small bowl, beat the egg, vinegar and water until smooth.

Add to the flour and butter and knead the dough, trying not to knead for too long, just enough to form a more or less homogeneous ball.

NB: The longer you knead the shortbread dough, the less crispy and brittle the dough will be, and the more tight and rigid it will be.

Wrap the dough in cling film and place in the refrigerator to rest for 1 hour.

Roll out the dough on a floured surface. Grease the inside of the pie base (the one on which you put the filling) with beaten egg to make it stick together better, and after sealing the filling, also grease the surface of the pie.

The ideal temperature for baking pies and empanadas from this dough is 180 ° C. Baking time depends on the chosen filling.