How to make homemade shortcrust pastry in 5 minutes?

The main interest of ready-to-use pie doughs is the saving of time. But when you read the labels, you often see ingredients appear that you generally prefer to avoid. Raphaël Haumont tells you his secrets for healthy and inexpensive shortcrust pastry.

Raphael Haumont

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Express recipe for homemade shortcrust pastry - Chronicle by Raphaël Haumont from 09/30
Express recipe for homemade shortcrust pastry – Chronicle by Raphaël Haumont from 09/30 —
The Mag of Health – France 5

For lack of time during the week, rolling out a shortcrust pastry when you are in a hurry is very practical. It is painful to take out the robot, the rolling pin, to sand your dough… but be careful of the ingredients that are hidden in these products.

This pasta has no taste, or a slight acid taste. They don’t have the nice, crispy texture you’d expect from shortcrust pastry. They don’t have much nutritional value.

In terms of ingredients, you are very far from traditional recipes… It’s still ultra-processing.

Avoid additives, preservative emulsifiers

There are products that are a little more expensive, you may think that they will be of better quality. The marketing did their job well, they dug up the grandma to get the secrets.

The secret of a good dough, would it be to put ethyl alcohol for preservation and softness, lemon juice, processed butter?
It’s not better for premium and gluten-free pasta, it’s even an extended list of ingredients and additives: “without” gluten, but “with” many other things.

Corn starch, water, rice flour, vegetable fats (palm, rapeseed), vegetable fibers (chicory, potato, rice, peas, plantain, psyllium), peas, sugar, ethyl alcohol, salt, thickeners…

Shortcrust pastry recipe

Here’s a quick recipe, derived from shortcrust pastry, that works just as well savory as it does sweet. There is no need to get out your rolling pin, flour the work surface and get your hands full.

– Take a glass of water, half a stick of butter, 200 g of flour, and half a sachet of yeast.
For a quiche, you will need to add a pinch of salt. If you are making a pie, add a little brown sugar for example or vanilla.
– In a saucepan, pour the water and the cut butter.
– Bring quickly to a boil. Off the heat, add the yeast.

– Add the flour all at once. The yeast will make it crispy. This is where you can add salt (herbes de Provence for example), if you are making a quiche. Or a little sugar, vanilla or spices (cinnamon etc…), if you are going for a sweet recipe.

– Mix well.
– Pour into the pie pan.
– Leave to cool a little, then simply spread with the palm of your hand. Shape the edges.
You are trying to make an even surface without a roller.

This recipe cost 200 g of flour and 120 g of butter.

You then put the filling of your choice, and you bake for at least 40 min at 180-200°C depending on your oven. Think plums, it’s still in season.

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