Perfect Shortcrust Pastry with Margarine for Pies and Tarts

Universal, for the most delicious baked goods — everyone can do it! Shortbread dough with margarine is suitable for making open and closed pies, with fillings of berries, fruits, cottage cheese, sorrel, for tarts, tartlets and cookies. Treat yourself and your loved ones with incredibly delicious pastries!
cook time: 20 min
Logan Winslow
Perfect Shortcrust Pastry with Margarine for Pies and Tarts

Nutrition Facts (per serving)

426
Calories
24g
Fat
49g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt 1 g
Water (cold) 20 ml
Powdered sugar 50 g
Flour 250 g
Margarine 125 g

Recipe instructions

Step 1

Step 1
How to make shortcrust pastry with margarine for a pie? Prepare all the necessary products.

Step 2

Step 2
Remove the margarine from the refrigerator and cut into pieces. Leave at room temperature to make it more pliable.

Step 3

Step 3
Add a pinch of salt and powdered sugar to the margarine. You can also use sugar. But in this case, carefully grind the mass until the sugar is completely dissolved, otherwise grains will be felt in the finished product.

Step 4

Step 4
Add cold water and flour. It is advisable to sift the flour. This will saturate it with oxygen, and the dough will turn out more airy. Do not add all the flour at once. Depending on the quality of flour, you may need a little more or a little less. Focus on the dough consistency you want. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
Knead the dough. Shortbread dough should not be kneaded for a long time, otherwise the finished products from it will turn out tough. To avoid mistakes when preparing shortcrust pastry, read a separate article, link at the end of the recipe.

Step 6

Step 6
The dough is ready. Wrap it in cling film and put it in the refrigerator for 1 hour. During this time, the dough will “rest” a little and will be ready for use. It is convenient to roll out the dough with a rolling pin between two sheets of parchment. When rolled out this way, it does not crumble, does not tear, and turns out very thin.

Additional rubrics

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