Shortcake for American Pie recipe - ReCiPes
Stock Foto Sand cake for american pie

This home base for the American share is perfectly crumbly, light and tasty. Much better than the purchased dough and is great for baking with both sweet and savory fillings. For the test you will need butter, confectionery fat, a little salt and sugar, flour and ice water. Following the step-by-step recipe, you knead the dough in accordance with all the rules, so that the crust is crumbly. Ready dough should be well frozen in the refrigerator before rolling. This recipe is designed for the basis of one open pie.


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Time: 35 minutes
Complexity: easy
Amount: 450 gr

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 and 3/4 Art. premium flour
  • 2 tsp granulated sugar
  • 3/4 tsp table salt
  • 6 tbsp. l chilled unsalted butter, diced
  • 1/4 Art. confectionery fat
  • 7 – 8 tbsp. l ice water

Recipe preparation:

  1. In a large bowl, combine flour, salt and sugar. Stir in the butter with clean hands until it is simply covered with the flour mixture. Rub the oil between your thumb and forefinger to include it in the flour mixture until the butter turns into pieces the size of a bean and clumps when squeezed in the palm of your hand for about 2 minutes. Add confectionery fat, and mix to coat with flour. Then rub into the flour mixture until the mixture is with pieces the size of peas (a few large pieces should remain) for about 1 minute. Sprinkle with half ice water and stir the mixture with your fingers until completely moistened. Sprinkle with the remaining water, 1 tbsp. l at a time, and stir with your fingers to moisturize. The dough should begin to converge in a lump. It is quite moist, but not liquid. Do not knead the dough, otherwise it will become too strong.
  2. Rotating the bowl with one hand, knead the dough between the other palm and the wall of the bowl to form a ball. Put the dough on a piece of plastic film, form a flat disk out of it and cover with a film. Place the dough in the coldest part of the refrigerator (usually the far side of the bottom shelf) for at least 30 minutes before rolling.


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