It may be necessary to add up to 1 tbsp extra water. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Turn the shortcrust pastry dough out onto your slab or work surface. I also need the crust to be light and airy.

When the pastry mixture becomes too warm, the end result is a greasy and/or heavy, dull finished pastry crust. Then knead it gently until it is smooth. A stable meat pie crust. I have no problems with flaky crusts especially since I am used to making flaky puff pastry, but I need the crust to be more stable. Regular puff pastry would be too delicate for this recipe most of the time. Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases. Shortcrust pastry is nothing more than a mixture of flour, usually plain flour or all-purpose, as it is known in the US, and a fat, either butter, lard, or a mixture of both. July 27, 2017 by Sara Leave a Comment. The first golden rule of making shortcrust pastry is to keep the ingredients, the bowl, the surface, and your hands as cool as possible. It became popular in … 2. 10 Healthy Pie Crust Alternatives. There are so many delicious and healthy pie crust alternatives around these days, that there’s no need to deny yourself. Plain shortcrust pastry For a less rich pastry, use 80g butter and 45g lard and omit the egg yolks. Wrap the pastry in greaseproof paper or pop it into a bag, then leave it in the fridge for 30 minutes to cool before rolling it out.

The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together.

Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be … Whether you’re avoiding gluten, watching the calories, or just wanting to make healthier choices, there are plenty of tasty options out there. These are bound together with either cold water or with egg for a richer pastry. Shortening. See tips for making a successful shortcrust pastry. Shortcrust pastry can be used to make both sweet and savory pies such as … Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. Flaky meat pie crust. Back to basics Caroline Waldegrave of Leith's School of Food and Wine says that every cook should be able to make shortcrust pastry, joint a chicken and whip up a sauce.

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