Shortcrust pastry is a versatile and easy-to-make base that can be used in a variety of sweet and savory dishes. Whether you're preparing a delicious pie, tart, or quiche, mastering this basic recipe will provide you with a reliable foundation for countless culinary creations.
- Keep all ingredients as cold as possible to ensure a flaky pastry.
- Use a pastry cutter or food processor to blend the butter into the flour more efficiently.
- Do not overwork the dough; handle it as little as possible to prevent it from becoming tough.
- If the dough is too dry and crumbly, add a teaspoon of cold water at a time until it just comes together.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This helps to relax the gluten and prevents shrinkage during baking.
By following these steps and tips, you'll be able to create a delicious and flaky shortcrust pastry that will elevate your baking to new heights. With practice and patience, this basic recipe will become a staple in your kitchen, allowing you to experiment with a variety of fillings and flavors.
Nutrition Facts | |
---|---|
Serving Size | 40 grams |
Energy | |
Calories 180kcal | 9% |
Protein | |
Protein 3.71g | 2% |
Carbohydrates | |
Carbohydrates 18g | 5% |
Fiber 0.75g | 2% |
Sugar 0.14g | 0% |
Fat | |
Fat 10g | 12% |
Saturated 5g | 17% |
Cholesterol 45mg | - |
Vitamins | |
Vitamin A 90ug | 10% |
Choline 22mg | 4% |
Vitamin B1 0.08mg | 7% |
Vitamin B2 0.02mg | 2% |
Vitamin B3 0.40mg | 2% |
Vitamin B6 0.02mg | 1% |
Vitamin B9 10ug | 2% |
Vitamin B12 0.05ug | 2% |
Vitamin C 0.00mg | 0% |
Vitamin E 0.07mg | 0% |
Vitamin K 0.86ug | 1% |
Minerals | |
Calcium, Ca 10mg | 1% |
Copper, Cu 0.05mg | 6% |
Iron, Fe 0.39mg | 4% |
Magnesium, Mg 10mg | 2% |
Phosphorus, P 45mg | 4% |
Potassium, K 45mg | 1% |
Selenium, Se 7ug | 12% |
Sodium, Na 8mg | 1% |
Zinc, Zn 0.36mg | 3% |
Water | |
Water 8g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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