- 100 gr Butter
- 1 baking powder sachet
- 2 eggs
- 250 gr Flour 1 Risciola
- 100 gr Sugar
- 8 spoons of your favourite Jam
- Baking Tray
- Rolling Pin
- Mixing Bowl
- Work surface area
How to make the shortcrust pastry
Dice the butter.
Using your mixing bowl, mix the butter and sugar until smooth. Subsequently, add the flour and baking powder.
Beginners option: Add the eggs and knead the mixture into dough. You can start with a fork, and then move on to using your hands, until the ingredients are fully blended together
Experts option: move the mixture onto a work surface area and turn it into a volcano-like shape. Add the eggs and knead the mixture into dough using a fork to begin with. Go on to using your hands until the ingredients are fully blended together.
Let the dough sit in the freezer for 20 minutes or in the fridge for 30 minutes.
In the meantime, you can grease the baking tray.
Switch on the oven, at 180°C
Take the shortcrust pastry from the freezer or the fridge and put aside ¼ of it to decorate the pie at the end.
Roll the dough out, creating the shape of the baking tray, and then move it in the baking tray.
Add your favourite jam and spread it well, covering the whole surface.
Roll out the remaining dough you had put aside for decoration, and cut it up in strips of different sizes. Use the strips to create a lattice finish.
Once you’re done with the decoration, fold the edges.
Cook in the oven for 40’, 180°C ( electric oven)