Recipe of the week | Shortcrust pasta

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

We offer you a recipe for all-purpose wheat shortcrust pastry and a very similar version, but gluten-free.

Basic shortcrust pastry

Makes 2 pie crusts, to make 1 meat pie.

You can double the recipe, but no more. It is better to make 6 separate pieces of dough, if you are preparing a dozen pies, for example.

Ingredients

• 190g butter
• 300 g all-purpose flour
• 1/4 tsp. teaspoon of sugar
• 1 C. teaspoon of salt
• 1/4 tsp. tsp cider vinegar
• 1 extra large egg, beaten
• 20 ml of milk

Preparation

1. In a large bowl or directly on the work surface, combine the flour, sugar and salt. Cut the cold butter into cubes and add it to the flour. Crush with your fingers until it is pea-sized.
2. Make a well in the center of the mixture and add the egg, vinegar and milk. Mix using a pastry horn and your hands until the dough is homogeneous. It is important not to overwork the dough!
3. Divide the dough in two, form two balls and flatten them a little. Wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. When preparing the pies, roll out the pastry to a thickness of approximately 3 to 5 mm.

Gluten free pie crust

Makes 2 pie crusts, to make 1 meat pie.

You can double the recipe, but no more. Better to make 6 separate pieces of dough, if you are preparing a dozen pies.

Ingredients

• 190g butter
• 300 g gluten-free all-purpose flour (Stéphanie used Bob’s Red Mill)
• 2 tbsp. tbsp xanthan powder *
• 1/4 tsp. teaspoon of sugar
• 1 C. teaspoon of salt
• 1/4 tsp. tsp cider vinegar
• 1 extra large egg, beaten
• 20 ml of milk

* Can be purchased in health food stores.

Preparation

1. Mix the flour, xanthan, sugar and salt. Cut the cold butter into cubes and add it to the flour. Crush with your fingers until it is pea-sized.
2. Make a well in the center of the mixture and add the egg, vinegar and milk. Mix using a pastry horn and your hands until the dough is smooth. It is important not to overwork the dough!
3. Divide the dough in two, form two balls and flatten them a little. Wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. When preparing the pies, roll out the pastry to a thickness of approximately 3 to 5 mm.

Stéphanie’s “dough” advice

“The worst mistake is to overwork the dough. We want to assemble it quickly, so as not to heat it up too much. »

Source: recipes from Stéphanie Labelle, from Pâtisserie Rhubarbe.

Published on lapresse.ca on November 29, 2017.