Shortcrust Dough
by
Gui Bomfim
This very versatile dough can be used to make quiches and pies, or even as a cracker to spread with creams and dips.
- Level
Beginner
- Cooking
10m
- Overral
15m
- Ready
All-Purpose Flour
320gDiced Butter
200gEgg
1Baking Powder
½tspSalt
½tbsp
Equipment
Stand Mixer
Paddle Attachment
All-Purpose Flour
320gDiced Butter
200gEgg
1Baking Powder
½tspSalt
½tbsp
Equipment
Stand Mixer
Paddle Attachment
Shortcrust Dough
Gui Bomfim
Place 320g of all-purpose flour ½tbsp of salt and ½tsp of baking powder in a stand mixer bowl
Set the stand mixer with the paddle attachment and add 200g diced butter while mixing on low speed
Mix until a sand texture is obtained
Add 1 egg and mix until all ingredients are combined into a smooth dough. Avoid over kneading to prevent elasticity
Transfer to a work surface and make a disk shape
Wrap the dough in cling film and refrigerate for at least 20m before use. The shortcrust dough is ready