Shortcrust pastry with margarine for pie

Shortcrust pastry with margarine for pie

Description of preparation:

There are a lot of shortcrust pastry options. I am sharing with you my favorite basic recipe. You can prepare shortcrust pastry with margarine for the pie in advance. It keeps well for several days in the refrigerator. The dough can also be frozen and later used as needed. You can make not only a variety of pies from this shortcrust pastry, but also tartlets, baskets and even cookies; just sprinkle sugar on top of the dough. The dough itself turns out crumbly, tender and very tasty. Take the recipe into service!

Prepare all ingredients.

In a deep bowl, combine flour, salt, sugar and soda.

Stir and add sour cream.

Then add margarine, cut into pieces.

First mix everything with a spoon, and then continue kneading with your hands. Knead the dough until it comes together.

Gather the finished dough into a ball, wrap in cling film and refrigerate for 30 minutes. After the specified time has passed, the dough is ready for use.

The finished dough makes two open pies with a diameter of 18-22 cm or one large closed pie. Divide the dough into two parts, roll it out, lay out the filling and cover with the other half. Then pinch the edges, make punctures on top with a fork to allow steam to escape and cook at 180 degrees until golden brown. If you are preparing a quiche, you do not need to bake the base first. Simply prick the dough with a fork and place the filling on top. If required by recipe, fill with filling. Good luck with your culinary experiments!

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