Shortcrust pastry is completely non-capricious, its recipe is extremely simple and even a beginner can cook it. Unsweetened shortbread dough can be prepared with different fillings, its main difference is that it is prepared without sugar.

In addition, such a dough is well suited for tartlets, baskets, and cakes or snacks will look original and appetizing on any table.

• Premium flour - 200 grams;
• Butter 150 grams;
• Salt 0.5 tsp;
• Yolk - 1 piece;
• Water - 3 tbsp. spoons;

Step by step recipe

After you knead the dough well, you can put it in the refrigerator for one hour, covering the bowl with a towel or cling film.

The dough needs to be rolled out quite thinly, about 4-8 mm. The thinner the dough, the less it bakes. When rolling out cake or pastry crusts, it is important to roll each subsequent cake the same thickness as the previous one.

It is not necessary to grease the form before you put the cake. The dough is quite oily. The oven should first be well heated, and then put the forms with the dough. If during the baking process you notice that the cakes are burning on top, then they should be placed lower or covered with parchment paper.

A pie from that dough can be prepared in 20-30 minutes. The cake is baked at a temperature of 220 degrees for 15-25 minutes, depending on the thickness of the cake and the type of filling. Products made from shortcrust pastry are crumbly due to the high fat content. Such a dough is suitable for young children and diabetics, because according to the recipe it does not contain sugar.

Starch can be added to the dough instead of part of the flour. Just be careful while kneading so that the dough does not warm up, as the dough has a lot of fat. At the same time, the board for rolling out the dough should be cool and the dough should be kneaded for a minimum time.

If necessary, the dough can be put in the freezer and used, for example, when unexpected guests arrive. Only such dough can be stored in the freezer for no more than 6 months, and in the refrigerator for a maximum of 2 weeks. And if tomorrow you are going to bake, then today you should take the dough out of the freezer and put it in the refrigerator.

In the refrigerator, you need to put the dough in any case, regardless of whether you bake today or in a week. If the dough stands for half an hour in the refrigerator, then it will be obedient, will not stick to your hands. In addition, the dough will be easy to roll out. Before you begin to roll out, the table must be well floured. Then a sheet of dough is rolled out and transferred to the mold with a rolling pin.

Unsweetened dough can also be used for sweet pies. In this case, you should use sweet jam or berries, sleeping with sugar or powdered sugar at the end. Only first you need to bake the cake, having previously formed the sides. After the cake is almost baked, put the filling and bake the cake with the filling for about 10 minutes.

Pies from unsweetened shortcrust pastry can be cooked closed and open. Closed pies are more juicy, and the dough is softer than open ones. Closed shortcakes have their advantages. From above, such a cake is covered in a variety of ways, laying out a mesh, flowers, figures, butterflies, animals from the dough. Closed pies look more beautiful on the festive table.

The original taste acquires a pie with lemon or orange zest. Sand pies with prunes, raisins, cinnamon and nuts are considered useful. And cakes made of unsweetened shortbread dough with cream and nuts have long been considered a favorite delicacy of little sweets.

Also, such shortbread dough is also suitable for making pizza, only before laying out the filling, the edges should be slightly bent up. Then you can lay out minced meat, sausage, vegetables and pour it with egg sauce. The pizza is crispy and delicious.