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Dough table for sweet and savory pies
by type, use and size of the pan.

Shortcrust pastry!

Whenever there is a tart to prepare, whether it is sweet or savory, closed or open, there is a choice of dough to use.

One fine day, I made up my mind and I collected all the doughs that I usually use in a single table or table, if you like.

And I hung it in the kitchen!

Of course there can always be small additions to be made depending on the result: for example if you use a shortcrust pastry for a sweet preparation, a little sugar, as needed, added to the dough, cannot and must not be refused.

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The bases, in any case, are always flour and butter ... and here someone could already add:
yes, but for the dough of that cake I replace it with lard

And another say:
I milk derivatives, like butter, I just can't digest them ...

Here, replacements are always possible and, in other parts of this messy recipe book of mine, I have also included a classic shortcrust pastry that also includes the use of one part of lard (from Artusi) and another in which the butter is replaced from olive oil.

However, the following are the most usual preparations and that cover most of the uses.

Some might wonder what I mean by the wordings with lid e open… Simply those tarts completely closed by a lid (suitably perforated) or by a thick braided shortcrust pastry mesh.
If you are satisfied with decorating with strips, the dough cutouts are usually enough!

The quantities are indicated for the standard size of the pan, in centimeters.

And they are designed to be laid down to a thickness of three millimeters.

Here is the table and, at the bottom of the page, also the link to download and print the PDF of the same.

Ready to hang on the kitchen wall!

Bon appetit!

brisée

With lid

Open

Ø

cm. 23

cm. 20

cm. 25

cm. 23

00 cup flour

g.

300

200

200

100

cold butter from the fridge

g.

150

100

100

50

ice water

g.

75

50

50

25

apple vinegar

ts.

1

1

1

½

XNUMX/XNUMX cup sugar

TS.

1

1

1

½

salt

ts.

1

½

½

pinch (made with three fingers)

 

Simple pastry

With lid

Open

For a mold from:

OR.

26

20

26

20

00 cup flour

g.

450

225

225

120

butter, very cold

g.

200

100

100

60

XNUMX/XNUMX cup sugar

g.

160

80

80

50

medium eggs

pc.

2

1

1

1

Lemon peel

pc.

1

½

½

pinch (made with three fingers)

sale

pinch (made with three fingers)

1

½

½

pinch (made with three fingers)

optional, vanilla

 

Pastry pastry

Only open!

For a mold from:

Ø

26/25

23/22

20/18

cm2

490

380

255

00 cup flour

g.

200

135

67

XNUMX/XNUMX cup salted butter

g.

100

67

35

XNUMX/XNUMX cup sugar

g.

90

60

30

egg yolks

pc.

3

2

1

sale

pinch (made with three fingers)

1

1/2

small pinch (made with two fingers)

optional: lemon / orange zest and / or vanilla, ad lib.

ADVICES AND NOTES:

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