For a classic shortcrust pastry mix, three parts flour with two parts softened butter and one part sugar, and some salt. You should not work the shortcrust pastry too much, as it burns easily – this means that the fat and protein separate. To make the shortcrust pastry stick better, you can add either an egg or a little tap water. For the savory shortcrust pastry variant, use a little more salt and just a touch of sugar.
The classic, sweet dough is suitable for crispy and sweet cookies and as a base for delicious cakes such as an apple tart. A quiche, for example, can be prepared from hearty dough. You can refine and vary the recipe for a sweet and savory shortcrust pastry as you wish, for example by replacing a third of the flour with ground nuts or almonds or by mixing in flavors, spices and herbs. Our shortcrust pastry recipes provide inspiration.