Instant shortcrust pastry

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Instant shortcrust pastry
Instant shortcrust pastry

Planning to bake a quiche, fruit pie, or just a crumbly cookie? A versatile, simple and straightforward recipe for instant shortbread dough will come in handy for you. Step-by-step recipe with a photo. Video recipe.

Instant ready-made shortbread dough

Each housewife has her own proven recipe for shortbread dough, but this is not a reason to give up experimentation. I suggest trying a variant of the test according to the proposed recipe below. Thanks to the food processor, it is very easy and quick to cook, literally 5 minutes, the kitchen is clean, the hands are clean - lovely. The dough turns out to be quite elastic and soft, so it rolls out perfectly, does not break or crumble.

Another of the advantages of this dough is that you don't have to bake something from it right away. The workpiece can be frozen for future use, and when you need to get it out of the freezer and make yummy! Only in this case, before freezing, the dough should be divided into pieces of the desired size. Since the dough is not re-frozen. Please note that all cooking products must be cold, then the finished product will turn out to be crumbly and soft.

You can use this shortbread dough for sweet and non-sweet pastries. How many delicious things you can cook! Cakes, pies, cookies, cakes … everything will turn out delicious, tender and crumbly from it due to its high fat content. Baking from this dough will invariably delight all eaters and households.

See also how to make striped shortcrust pastry cookies.

  • Caloric content per 100 g - 635 kcal.
  • Servings - 500 g
  • Cooking time - 10 minutes


  • Butter - 200 g
  • Eggs - 1 pc.
  • Sugar - a pinch
  • Salt - a pinch
  • Flour - 250 g

Step by step preparation of instant shortcrust pastry, recipe with photo:

Eggs are placed in a food processor

1. Place the slicer attachment in the food processor and pour out the cold eggs.

Butter is stacked in a food processor

2. Cut the butter from the refrigerator into slices and send to the processor to the eggs. Please note that the oil should be cold, not frozen and not at room temperature.

The food processor is filled with flour, baking soda, salt and sugar

3. Then add flour, which is sifted through a fine sieve so that it is enriched with oxygen. This will make the dough softer and softer. Also add a pinch of salt and sugar.

The dough is kneaded

4. Knead an elastic and smooth dough so that it does not stick to the hands and sides of the dishes.

The dough is folded in a bag and steamed in the refrigerator

5. Remove the instant shortcrust pastry from the food processor, wrinkle it in your hands and form into a lump. Wrap it in a plastic bag and refrigerate it for half an hour. Then start baking any products. You can also divide it into parts, wrap it in a bag and send it to the freezer.

See also a video recipe on how to make quick shortbread cookies.

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