FAQs
Tips for working with shortcrust pastry
- Don't overwork the dough. Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.
- Use a metal tart tin. ...
- Don't stretch. ...
- Repair tears. ...
- Allow a little overhang. ...
- Rest. ...
- Bake it blind. ...
- Watch the colour.
Do you blind bake shortcrust pastry for quiche? ›
As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.
Does pie crust need to be prebaked for quiche? ›
You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
Which pie crust is best for quiche? ›
Best Overall Quiche Crust: Pillsbury Pie Crust
The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.
Is margarine or butter better for shortcrust pastry? ›
You may have wondered why we use butter rather than margarine at Carême Pastry as the preferred fat for our premium 'French' style puff pastry and shortcrust pastry. Well, it's because butter produces superior quality pastry with a lovely flaky texture, more richness, better flavour, and impressive lift.
Why add vinegar to shortcrust pastry? ›
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.
Do you need to cook shortcrust pastry before adding filling? ›
As well as ensuring your pastry is perfectly crisp and cooked, blind baking can also help your pie or tart filling to cook properly. That's because blind baking removes any excess moisture from the dough which could slow down the baking process of your filling. Pretty great, right?
What are four rules to observe when making shortcrust pastry? ›
Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible. Roll lightly with short, quick firm strokes.
What is the ratio of eggs to milk in a quiche? ›
The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.
Do you poke holes in pie crust for quiche? ›
Poking holes allows steam to escape
The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.
If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
Is heavy cream or half and half better for quiche? ›
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
What is the best baking dish for quiche? ›
Best Quiche Pan
- Le Creuset Heritage Pie Dish, 9" ...
- Fat Daddio's Anodized Aluminum Fluted Tart Pan wi... ...
- Fat Daddio's Anodized Aluminum Oblong Fluted Tar... ...
- Le Creuset Pumpkin Pie Dish with Lid, 9" ...
- Lodge Cast Iron Pie Pan with Silicone Handles, 9.5" ...
- Nordic Ware Naturals Compact Ovenware Mini Pie...
What are the four characteristics of a perfect shortcrust pastry? ›
Good elasticity, crumbliness, resistance to processing and plasticity: these are the characteristics of an excellent shortcrust pastry, the basis for many desserts, ranging from classic jam tarts to biscuits, as well as modern cakes such as cream tarts.
Is milk or water better in shortcrust pastry? ›
Milk brings a softness to the crust, but if you prefer a dough that is harder and crispier then replace the milk with water. If the dough is slightly wet at the end when gathering it into a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before kneading the dough.
What are some of the faults when making shortcrust pastry? ›
Adding too much fat and overmixing or adding too little liquid can make the pastry crumbly. It is vital to weigh ingredients carefully and handle the dough gently.