Quick Shortcrust Pastry for Pies

4 servings

60 minutes

Quick shortcrust pastry for pies is the base for many delicious desserts from Russian cuisine. Its delicate, crumbly texture and ease of preparation make it an ideal choice for homemade pies and tarts. Historically, shortcrust pastry was used to create fruit and berry pies, where its fragility perfectly complements the juicy filling. The taste of the dough is creamy with a subtle hint of butter, and a light saltiness adds depth to sweet desserts. The simplicity of the recipe allows even novice cooks to create the perfect base for their favorite pies. Using ice-cold water and quick kneading ensures special fragility, while chilling before baking makes the dough more stable. This dough is perfect for open pies, tartlets, and tarts that can be filled with berries, creams or caramel fillings.

Energy value per serving

• Calories: 282.1
• Proteins: 4.2g
• Fats: 17.1g
• Carbohydrates: 28.3g

Ingredients

• Wheat flour: 150 g
• Butter: 75 g
• Egg yolk: 1 pc
• Water: 3 tbsp

Cooking steps

1. In a bowl, mix flour and a pinch of salt.

   Required ingredients:

   • Wheat flour: 150 g

2. Then add cold butter cut into small pieces and knead with your hands until the mixture resembles crumbs.

   Required ingredients:

   • Butter: 75 g

3. Add the yolk and 2 tablespoons of ice water.

   Required ingredients:

   • Egg yolk: 1 piece
   • Water: 3 tablespoons

4. Mix and add more water if necessary (the dough should become uniform).

   Required ingredients:

   • Water: 3 tablespoons

5. Make a ball from the dough and wrap it in plastic wrap.

6. Put in the refrigerator for 30 minutes.

7. Bake the dough at 180 degrees, using it to make berry pies and baskets.