Basic recipe for low-fat shortcrust pastry

Ingredients for 1 servings:

• 200 g spelt flour, type 630, or wheat flour, type 405)
• 1 pinch(s) of iodized salt, fluoridated
• 50 g sugar
• 80 g butter, soft
• 75 g natural yogurt, low-fat
• Fat, for the shape

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

For a 26 cm springform pan, 12 servings, egg-free

Mix the flour with salt and sugar. Add the butter and yogurt and knead everything into a smooth dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Lightly grease the springform pan. Roll out the dough between two layers of cling film and line the pan with the dough, creating a raised edge of about 3 centimeters. Then proceed as described in the respective recipe. Tip: For a savory shortcrust pastry base, omit the sugar. You can also make this shortcrust pastry with wholemeal flour or a mixture of type 630/405 flour and wholemeal flour. However, keep in mind that wholemeal flour needs more liquid to expand. Therefore, you should increase the amount of yogurt by 10 to 15 percent.