Uma Massa, Duas Receitas | Na Minha Cozinha

Today I'm taking you into my kitchen to prepare one of the basic recipes I use most often: homemade shortcrust pastry! It's simple, economical, versatile, and perfect to always have on hand. In this video, I show you how I make it step by step and also give several tips on texture, storage, freezing, self-rising or unrisable flour, and the difference between preparing it by hand or in a food processor. And because I like to make the most of each recipe, I used the same dough in two different versions: 🥧 a quiche base 🧀 super crispy crackers/savory sticks Ingredients (Enough for about 2 quiches) 500 g all-purpose flour 250 g cold butter, cubed 1 whole egg 50 g sugar ½ teaspoon fine salt Water as needed (up to 5 tablespoons, if necessary) Preparation Mix the flour, sugar, and salt. Add the egg and cold butter and work the dough with your fingertips until it resembles coarse sand. Add water gradually until the dough is smooth and easy to work with. Lightly flour the work surface and form a disc of dough. From here you can use it for pies, quiches, crackers, or other preparations. 💡 Tip: this dough can be prepared in advance and frozen for easier future meals! If you liked this video, give it a thumbs up, subscribe to the channel, and tell me in the comments: which of the two versions would you try first? 😍