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Shortcrust pastry
Ingredients:
250 g Wheat flour
1/2 levelled tsp of Baking powder
100 - 125 g Sugar
1 Packet of Vanilla sugar
1 pinch Salt
1 Egg
125 g Butter
Oven:
Shelf height:
3
Heating:
E: Upper and lower heat
200 - 225°
(preheat for 5 minutes)
G: Mark 3 - 4
Baking time:
15 - 20 minutes
Preparation:
• Mix the flour and baking powder in the mixing
bowl and then add all of the other ingredients.
• Knead everything with the kneading hook first
for about 1 minute at level 1, then for about
3 minutes at level 2 - 3.
• Do not knead the pastry for too long, the pastry
could otherwise be too soft.
• Let the pastry rest in the refrigerator for half an
hour and then process it into a pie crust or small
pastries.
• For a pie shell, roll out 2/3 of the pastry and
place it in a greased springform.
• Roll the remaining pastry into a roll.
• Place this roll as a boundary on the pastry and
press it with two fingers on the edge so that an
about 3 cm edge is created.
• Pierce the pie crust several times with a fork and
then place it in the oven.
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