Shortcrust Pastry with Margarine for Pie
Universal and perfect for the most delicious pastries – it works for everyone! Shortcrust pastry with margarine is great for making open and closed pies, with berry, fruit, curd, or sorrel fillings, also ideal for tarts, tartlets, and cookies. Treat yourself and your loved ones with incredibly tasty pastries!
Updated : 29 July, 2025
Easy
About 1 hour.
Ingredients
250 grams
Wheat flour
125 grams
Margarine
50 grams
Powdered sugar
20 milliliters
Water
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients.
Step 2
Take the margarine out of the fridge and cut it into pieces. Leave it at room temperature so it becomes softer and more workable.
Step 3
Add a pinch of salt and powdered sugar to the margarine. You can also use granulated sugar, but if you do, make sure to mix the mass thoroughly until the sugar is completely dissolved - otherwise, crystals will be noticeable in the final product.
Step 4
Add cold water and flour. It's best to sift the flour - it enriches it with oxygen, making the dough more airy. Don’t add all the flour at once; depending on its quality, you may need slightly more or less. Focus on the dough consistency you want to achieve.
Step 5
Knead the dough. Do not over-knead the shortcrust dough, otherwise, the baked goods may turn out tough.
Step 6
The dough is ready. Wrap it in plastic wrap and place it in the fridge for 1 hour. During this time, the dough will rest and be ready to use. It's convenient to roll out the dough between two sheets of parchment paper. This prevents crumbling or tearing and allows you to roll it out very thinly.