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Best Shortbread Crust for Tarts and Pies

Let me tell you about the absolute Best Shortbread Crust for Tarts and Pies!

The combination of buttery, crumbly goodness with a hint of sweetness is out of this world.

Are you ready to elevate your baking game?

Look no further! My foolproof step-by-step recipe will guide you through the process of creating the perfect shortbread crust for pies and tarts.

And a classic shortbread dough recipe is a must-have for every home cook, as it is incredibly simple and quick to make.

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

This versatile dough serves as the ideal foundation for both pies and tarts, allowing you to experiment with a variety of fruit and berry fillings.

Additionally, you can use it to craft stunning tarts adorned with luscious chocolate, condensed milk, and an array of vibrant fruits.

And don’t worry if you have some leftover dough – it can be transformed into delightful pie decorations, crumbly shortbread cookies, or other exciting recipes.

Trust me, once you try this recipe, you’ll never look back!

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

To achieve Best Shortbread Crust for Tarts and Pies, gather your shortbread dough, parchment paper, and a weighting agent such as peas or rice.

This crust holds up beautifully, whether you’re making fruit tarts or indulgent pies.

For tarts, there’s no need for a special tart tin with a removable bottom.

In fact, with the right technique, you can even use some empty cans of sprat or similar canned goods.

Just remember to carefully bend the sharp edges of the can inward using a hammer.

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

If you’re eager to explore the world of sweet pastries, I’ve got you covered.

My collection of recipes includes 5 excellent and trustworthy variations of this tasty dough.

You’ll also find detailed instructions on how to prepare sweet shortbread dough from the comfort of your own home.

Get ready to fill your kitchen with the enchanting aroma of freshly baked treats.

It’s never been easier or faster to make a delicious crust for pie or tart, especially when unexpected guests arrive.

Plus, this dough keeps well in the refrigerator, ensuring you’re always prepared to impress with a delightful homemade creation.

So, why wait? Let’s dive into the art of blind baking and create mouthwatering pies and tarts that will leave everyone amazed.

The Ultimate Guide to Perfect Shortbread Crust for Your Tart or Pie!

Which type of shortbread dough should you choose for a sweet pie or tart?

For a sweet pie or tart, you can opt for a basic shortbread dough. However, if you don’t have eggs but have yogurt, it’s better to make shortbread dough with yogurt. And if you’re looking for a simple recipe without butter, you can make shortbread dough with vegetable oil. If you’re interested in other types of shortbread dough, check out my article “How to Make Shortbread Dough: 5 Recipes.”

How should you bake shortbread dough?

Typically, the shortbread crust for a sweet pie or tart is baked without filling using the “blind baking” method. First, you lay out the dough in a baking ton, then place parchment paper on top and pour in peas or other weighting agents. This ensures a perfect shortbread dough crust. Keep reading for tips and a step-by-step recipe on baking the base for a shortbread pie.

How long does it take to bake shortbread dough crust?

The shortbread crust usually takes about 15 minutes to bake.

At what temperature should you bake shortbread dough?

The base for a shortbread dough pie or tart should be baked in a preheated oven at a temperature of 200°C (400°F).

How do you make a shortbread crust?

Making a shortbread crust is incredibly easy if you know a few tricks. Continue reading this article for the intricacies of making shortbread and helpful tips for baking it. By the way, shortbread tarts can be made in advance and stored in the refrigerator for up to one week as a preparation.

What is the ideal shortbread dough for cheesecake?

A basic shortbread dough is perfect for cheesecakes. This dough is not as crumbly as shortbread dough made with vegetable oil.

how to cook Best Shortbread Crust for Tarts and Pies?

STEP 1

Песочный корж 8

To begin, preheat the oven to 200°C (400⁰F). Follow this recipe to prepare basic shortbread dough.

TIPS: Swap out the basic shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.

TIPS: When using a 23-24cm baking tin, make sure to use 1 portion (500 g) of a shortbread dough. For a 33cm x 9cm rectangular tart tin, 1/2 portion (250 g) of dough will suffice.

STEP 2

Песочный корж 7

Next, place the shortbread dough on a clean work surface.

TIPS: For a hassle-free experience, try rolling out your shortbread dough between two sheets of parchment paper, Teflon sheets, or special silicone sheets designed

TIPS: If you don’t have a special silicone sheet, you can lightly flour your work surface, dough, and rolling pin to prevent sticking while rolling. Just be careful not to use too much flour, as it can make the crust less crumbly after baking.

STEP 3

Песочный корж 6

Take the chilled dough and roll it out into a circle that is 3-4 mm thick and 6 cm larger than the diameter of the tin specified in the recipe. For precise measurements, you can use a ruler.

TIPS: When using a square or rectangular baking tin, remember to roll out the dough 6cm more than its length and width.

TIPS: Special limiters can help you achieve the desired thickness of the dough. If you don’t have them, regular wooden spatulas for a frying pan that are 3-4 mm thick can be used as a substitute.

STEP 4

Песочный корж 5

Grease a round baking tin with butter, making sure it has the required diameter. Using a rolling pin, carefully transfer the rolled-out dough to the prepared tin.

STEP 5

Песочный корж 4

Gently place the dough into the tin, using your fingers to evenly coat the bottom and sides of the tin.

TIPS: When lining the baking tin with dough, try not to stretch it too much. Stretching the dough can cause it to shrink during baking and lead to a cracked crust. So be gentle!

STEP 6

Песочный корж 3

Trim any excess dough from the sides of the tin using a sharp knife.

TIPS: To trim off excess dough, it’s easier to use a small, sharp knife.

TIPS: If you have any remaining dough, you can roll it out and cut out flowers or any other shapes using a cookie cutter.

STEP 7

Песочный корж 2

In a small bowl, lightly beat an egg with a whisk. Add water and stir.

STEP 8

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Brush half of this egg mixture onto the edges of the crust to secure the flowers to the edge. Cut out flowers from the remaining dough using a cookie cutter and place them on top in a circle.

TIPS: This step is especially important if you plan to decorate the edges of the pie with flowers or other dough figures.

TIPS: To apply an egg brush, it’s handy to have a special pastry brush. But if you don’t have one, no worries! You can simply use the tip of a folded paper towel or even just brush the dough with your finger.

STEP 9

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Prick the bottom of the crust with a fork and refrigerate for 15 minutes.

TIPS: Before baking, use a fork to prick the shortbread dough. This allows excess air to escape during the baking process, preventing the crust from cracking and ensuring a smooth texture.

TIPS:  Don’t forget to let your shortbread dough rest in the refrigerator for 15 to 30 minutes. This resting time allows the dough to develop good elasticity and makes it easier to roll out. Plus, it ensures that your baked treats won’t shrink during baking.

STEP 10

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Line the bottom of the cooled crust with crumpled parchment paper.

TIPS: Crumpled parchment paper can make it easier to cover the bottom of the crust.

STEP 11

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Place dried peas on top of the paper.

TIPS: Instead of using peas as weights, you can also use dried beans, rice, or special dough weights.

STEP 12

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Place the tin with the dough in the preheated oven at 200°C (400⁰F) and bake for 15 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

TIPS: Always remember to place the tin with the dough in a preheated, hot oven. If the oven is too cold, the dough will melt instead of baking properly.

STEP 13

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Once the crust is baked, remove it from the oven and carefully take out the paper and peas.

TIPS: After using peas as weights, you can cool them and reuse them to make shortbread tarts and pies again.

STEP 14

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Brush the crust and sides with the remaining egg mixture.

TIPS: To keep your crust nice and crispy, create a barrier by using an egg brush. This will prevent it from getting soggy from the filling and maintain that delightful crunch.

STEP 15

Best Shortbread Crust for Tarts and Pies - VIDEO RECIPE

Return the tin with the crust to the oven, which is still preheated to 200°C (400⁰F), and bake for an additional 5 minutes. Finally, allow the crust to cool before serving. Now you have the Best Shortbread Crust for Tarts and Pies!

Best Shortbread Crust for Tarts and Pies

Ingredients:

additionally

  • Eggs – 1 pc. (50 g)
  • Water – 1 tbsp. (15 g)

Cooking steps:

  1. Prepare a basic shortbread dough according to this recipe.
  2. Roll out the chilled dough into a circle 3-4 mm thick, 6 cm larger than the diameter of the baking tin required in the recipe.
  3. Grease a round baking tin of the required diameter with butter. Using a rolling pin, transfer the dough to the prepared tin.
  4. Gently place the dough into the tin, using your fingers to help coat the bottom and sides of the tin evenly. Trim excess dough from sides of tin with a sharp knife. From the leftover dough you can cut some ‘flowers’ using a cookie cutter and decorate a crust with them.
  5. Place the egg in a small bowl, lightly beat with a whisk, add water, and stir. Brush the edges of the crust with half the egg mixture to secure the flowers to the edge of the crust. Place flowers on top in a circle.
  6. Prick the bottom of the crust with a fork. Place in the refrigerator for 15 minutes. Line the bottom of the cooled crust with crumpled parchment paper. Place dried peas on top of parchment paper.
  7. Pop the tin with the dough in an oven preheated to 200°C (400⁰F) and bake for 15 minutes. Remove the crust from the oven, then carefully remove the paper and peas. Brush the crust and sides with the remaining egg mixture.
  8. Place the tin with the crust in an oven preheated to 200°C (400⁰F) and bake for another 5 minutes. Let cool.

What can be made from shortbread dough?

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