Whole wheat shortcrust pastry

Name: Whole wheat shortcrust pastry
Prep time: 15 min
Total time: 15 min
Yield: 0
Ingredients: Whole grain flour 3 &frac13; cups; Type 00 flour 0.8 cup; Butter cold 7.1 oz; Brown sugar ¾ cup; Eggs (about 2) 3.9 oz; Fine salt 1 pinch; Cinnamon powder 1 pinch

it es de fr br

413

Calories per serving

Energy Kcal 413
Carbohydrates g 52.5
of which sugars g 17.3
Protein g 7.7
Fats g 19.1
of which saturated fat g 10.64
Fiber g 4.4
Cholesterol mg 94
Sodium mg 145

Vegetarian

Difficulty: Average
Prep time: 15 min
Makes: Persons
Cost: Low
Note + resting times (30 min.)

PRESENTATION

Whole wheat shortcrust pastry—it's just everywhere in Italy! And I mean everywhere. When you want something a little more rustic, it's the way to go. This version? It is classic Italian pie dough, but with whole wheat flour. So... You get that deep, nutty flavor and a touch more heartiness. Really good stuff. It’s the base for those homemade crostate—super tasty jam-filled tarts—and you see them in every Italian bakery. Seriously, every single one. Or, how about tender, crispy cookies? Pretty much.

The best part? You don’t need any fancy skills. I mean, who has time for that? Just mix by hand or throw it in a stand mixer—pretty simple. Fill it with sweet fruit jams, a moist ricotta cream, or even just a drizzle of honey. Adds a nice old-school charm, you know? And listen, in places like Tuscany and northern Italy, you'll find whole wheat pie crust variations all over. Some folks skip the eggs, swap butter for olive oil—so many options. Whole wheat tart crust is for everyone, trust me.

Plus, Italians often whip up a batch for breakfast croissants. You know, when they crave something healthy and golden straight out of the oven. Pair it with fresh fruit, layer with seasonal jams—it’s a move. Keeps breakfast or snack time special without much fuss. So so easy.

I gotta say, there's something really really nice about how this whole wheat pastry recipe makes the kitchen smell. It’s just so warm and inviting. Shows how Italian food is simple but pretty good for you.

With all these tweaks, you see why whole wheat baking is a favorite for anyone chasing that genuine, homey vibe. And look, exploring different versions—like those without eggs, butter, or even gluten—just shows how versatile and delicious this pastry can be. Enjoy a taste of Italy with every bite!

How to prepare Whole wheat shortcrust pastry

To prepare whole wheat shortcrust pastry, first, cut the cold butter into cubes. Place it into the bowl of a stand mixer equipped with a paddle attachment, add the sugar 1 and salt 2. Mix the ingredients until you get a cream 3.

Then add the eggs 4, cinnamon 5, and mix until completely absorbed. Meanwhile, mix the whole wheat flour and all-purpose flour in a bowl 6.

Reduce the speed of the mixer and also add the flours 7. Let the powders absorb as well 8 9.

When you get a homogeneous mixture, transfer it to a surface 10 and work it for a few moments, just the time to compact the pastry and get a dough 11. Wrap it in plastic wrap 12 and let it rest in the refrigerator for at least 30 minutes before using it to make tarts and cookies!

Conservation

Whole wheat shortcrust pastry can be stored in the refrigerator for 3-4 days. Alternatively, it can be frozen for up to 1 month.

Advice

Instead of cinnamon, you can flavor your whole wheat pastry with the zest of one lemon.

If you prefer a crumblier texture, you can add a pinch of baking powder, as in our recipe for Soft Shortcrust Pastry!

For the translation of some texts, artificial intelligence tools may have been used.

Whole wheat shortcrust pastry

PRESENTATION

How to prepare Whole wheat shortcrust pastry

Conservation

Advice

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