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.
What happens if you add too much water to shortcrust pastry? ›
Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.
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.
How do you fix shortcrust pastry? ›
If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.
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.
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 is the best flour for shortcrust pastry? ›
Plain flours are best for pastry. The gluten strands in bread flour are stronger than plain flour and can make pastry tough to roll out. If you used the wrong flour try resting the dough for half an hour to relax the gluten then follow our rescue tips below.
Why add eggs to shortcrust pastry? ›
Egg (optional) – the fat of the egg yolk enriches the pastry whilst the egg white gives it structure (making it easier to work with). They're both also wet so help to bind the dry ingredients together.
Why is lemon juice added to shortcrust pastry? ›
A little acid can also help to tenderize the pastry so you can add a squeeze of lemon juice to the water that you are going to use. Some people also prefer to use Italian "00" flour for pastry.
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.
To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.
Why is butter used in shortcrust pastry? ›
In pastry making, butter plays a fundamental role because it makes the pastry ""waterproof"". At the same time, it adds crustiness and crumble to shortcrust and all dry pastries (small cakes for eating on the move, for example) and brings softness and creaminess to risen doughs.
What happens if you overwork shortcrust pastry? ›
It takes practice and persistence to develop the necessary skills and confidence to make great pastry, as lots of things can go wrong in the process! Here are a few examples of some of the pitfalls: If the dough is overworked, it can become tough and difficult to roll out.
How long should shortcrust pastry rest? ›
Tip onto a work surface and use your hands to gently press the dough into a disc. Wrap with clingfilm and rest for at least 30 minutes or longer.
Why does my shortcrust pastry crack when it cooks? ›
Most likely is that the pastry is stretched too much as it is rolled. Don't try to roll pastry dough straight from the fridge as it will be very solid. Let it soften at room temperature for about 20 minutes before rolling and roll on a lightly floured surface or between pieces of baking parchment (parchment paper).
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.
What is the golden rule of pastry? ›
The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.
Why add egg to shortcrust pastry? ›
Egg (optional) – the fat of the egg yolk enriches the pastry whilst the egg white gives it structure (making it easier to work with). They're both also wet so help to bind the dry ingredients together.