Shortcrust Pastry Problems and Solutions | Mason Cash (2024)

FAQs

What is the secret of good 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.

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.

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.

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.

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.

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.

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.

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.

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 happens if you don't blind bake shortcrust pastry? ›

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.

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.

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.

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.

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).

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.

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.

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.