Detailed step-by-step recipe with photos: Step 1
-
Prepare all ingredients. Butter, yolk and water must be taken from the refrigerator. Flour and powdered sugar can also be refrigerated.
The main principle of high-quality shortcrust pastry is cold ingredients. If you are planning a rich filling, you will need 50 grams of powdered sugar. If there is a sweet filling — 80 grams of powdered sugar.
-
Step 2
Cut the butter into small cubes
How to check butter
-
Step 3
Sift flour, powdered sugar and salt into a bowl.
For even greater saturation with air and even distribution among themselves, I always additionally mix the dry ingredients with a whisk. Don't forget about salt — it will highlight the taste of the dough.
Watch the master class “HOW TO SPEND NO MORE THAN 1 HOUR A DAY IN THE KITCHEN AND AT THE same time feed everyone tasty and healthy”👉🏻HERE
-
Step 4
Sift dry ingredients into oil.
-
Step 5
Quickly, using your fingertips, rub the oil into the dry ingredients. You should end up with fine crumbs that look like wet sand.
It is very important not to hesitate or overdo it at this stage, as the butter will begin to melt and this will make the dough tough. If using a blender, mix the dough in 2-3 second bursts.
-
Step 6
Add cold yolk and ice water to the crumbs. Mix everything quickly.
-
Step 7
Quickly knead the dough. It should be soft and should not stick to your hands or fall apart. If it disintegrates, add a teaspoon of water.
Under no circumstances should you add too much water, this will activate the gluten and the dough will turn out tough. It is very convenient to collect the dough with a silicone spatula.
-
Step 8
Wrap the dough in film and flatten it slightly, so it will be easier to roll out. Place in the refrigerator for at least half an hour, and ideally overnight.
The refrigerator stage is mandatory; the butter will harden and, with sudden heating in the oven, will melt gradually, creating layering and crumbling.
-
Step 9
The classic shortcrust pastry for the pie is ready! Before placing in the mold, let the dough stand for 5-10 minutes at room temperature for better pliability.
It is most convenient to roll out between two sheets of parchment. I advise you to make a lot of punctures with a fork so that the dough bakes evenly.
📌 For other proven SAND PIE recipes, SEE 👉🏻 HERE
