A really good homemade shortcrust pastry is the secret to a really fabulous pie or tart, and it really is easy to achieve. So stash the packet of frozen pastry, follow my tips and make your own.
1. Keep cool
Always keep everything as cool as possible – ingredients, utensils and hands. If you have warm hands (lucky you in this weather), you’ll need to put them under cold running water for a minute before rubbing in the butter. On warm days, before you roll your pastry, it’s a good idea to chill your benchtop – place a freezer bag filled with ice cubes on it and leave for a couple of minutes before wiping dry and lightly flouring the surface.
2. Don't get too involved
Handle the pastry as little as possible when mixing and rolling. Overworking the pastry will develop the gluten in the flour, which will make the pastry hard to roll. Overworked pastry is also more likely to shrink during cooking and to be tough once cooked.
3. Give your digits a workout
Use your fingertips when rubbing in the butter by hand. Don’t use the palms of your hands, as this this is the warmest part and will melt the butter. Also, keep the palms of your hands facing upwards as you lift the flour when rubbing in the butter, as this will help give the pastry a lighter texture.
4. Each batch is unique
Different batches of flour will absorb different amounts of liquid. You may need to add a little more water, or sometimes a little less, than the recipe states, as the quantity needed will vary slightly depending on the batch of flour and how absorbent it is.
5. Always rest the pastry
Place the pastry in the fridge, both before rolling and before baking to help any gluten that has developed during mixing relax, and to set the butter. This, in turn, will make the pastry easier to handle when rolling, less likely to shrink during baking, and lighter in texture (less tough). Remember, though, no amount of resting can fix dough that has been overworked.
6. Roll in one direction
Roll the pastry in one direction at a time, starting near the centre, to prevent it from being overstretched (which will cause it to shrink considerably when baked). Also, turn the pastry a quarter turn after every roll so that it is rolled evenly and doesn’t stick to the benchtop.
7. No grease needed
There is no need to grease your tin before baking. The high butter content in the pastry will stop your tart or pie from sticking.
8. Blind bake to prevent soggy pastry
Wet fillings will stop pastry from cooking through and becoming crisp. Partially or fully blind bake your pastry case (depending on the recipe) before adding any type of wet filling.
9. Add some weight
Use pastry weights, dried beans or uncooked rice grains when blind baking. The weight of any of these will help to stop the pastry base from lifting away from the base of the tin, stop the sides from shrinking and give the case an even shape.
10. Practice makes perfect!
The more you do it, the more you’ll get a feel for the texture and consistency of good pastry. So keep on rolling.
Shortcrust pastry recipes
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Source: Alan Benson
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This colourful tart is loaded with roast pumpkin. Source: Alan Benson
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Trish Heagarty. Food preparation by Wendy Quisumbing.
FAQs
Use a Hot Oven
Always put pastry into a preheated, hot oven (425 F /220 C/ Gas 7). If the oven is too cool the pastry will melt rather than cook.
What are the rules for making successful shortcrust pastry? ›
General rules
- Measure the ingredients carefully.
- Use good quality flour. ...
- Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish.
- 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.
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.
What happens to shortcrust pastry when baked? ›
Shortcrust pastry (pie crust) shrinks when baked as the glutens in the flour tend to contract in the heat of the oven. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid.
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.
Why put egg in shortcrust pastry? ›
Egg yolks added to shortcrust pastry make it richer and slows down the development of the gluten in the flour, which is exactly what you want. Gluten has an elastic quality which can make pastry rubbery if overdeveloped. But the resulting crumbly dough can be difficult to work with.
What can go wrong with shortcrust pastry? ›
Shortcrust pastry can sometimes brown unevenly, with some areas becoming too dark and others remaining pale. This can happen if the oven temperature is too high, if the pastry is not rolled evenly, or if it's placed on a rack that's too high or too low in the oven.
Why is plain flour best for shortcrust pastry? ›
Possible Cause. Plain flours are best for pastry because their gluten strands are relaxed while the stronger gluten in bread flours can cause pastry to shrink back.
What happens if you don't blind bake shortcrust pastry? ›
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. This will elevate the overall taste and texture of your dish and stop any of the liquid seeping through.
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.
Should shortcrust pastry rest in the fridge before it is baked? ›
Resting is key! Never roll out freshly made pastry because it will shrink when it's baked. Ideally refrigerate it overnight, or at least for a few hours. Once the tart tin is lined, place it in the freezer for another hour and blind bake from frozen.
What is the secret of good shortcrust pastry? ›
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.
Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
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 makes a good quality short crust pastry? ›
Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour. If it gets warm, it can make the pastry greasy and heavy.
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.
