This classic 1-2-3 shortcrust pastry made according to grandma's recipe is quick to make and wonderfully versatile! With just three basic ingredients – sugar, butter and flour in a ratio of 1:2:3 – it is particularly delicate and crispy.
Recipe for 1-2-3 shortcrust pastry
Stefie
6-8
10-15 minutes
Worldwide
Dough
60min-24h
Ingredients
- 100 g icing sugar
- 200 g cold butter
- 300 g flour (e.g. type 700)
- 1 pinch of salt
- 1 egg yolk
- vanilla
- lemon zest from one lemon
Directions
Preparation: Cut the butter into small cubes so that it can be more easily incorporated into the dough later.
Mixing the dough: In a large bowl, mix the flour, icing sugar, vanilla, lemon zest and salt.
Incorporate the butter: Quickly incorporate the butter and egg yolk into the flour-sugar mixture using your fingertips until the mixture resembles breadcrumbs. Alternatively, a food processor can be used on low speed.
Important: only knead until the ingredients combine – excessive kneading can make the dough ‘brittle’, making it crumbly and less tender.Forming the dough: Quickly shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes. This relaxes the dough and improves its structure.
Further processing: After the resting time, roll out the dough on a lightly floured surface and process as desired, e.g. as a base for biscuits, cakes or tarts.
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