How to make shortcrust pastry (2024)

FAQs

What is the secret of good shortcrust pastry? ›

Pie dough is made by leaving butter in large flakes and then (occasionally) folding the dough a few times to create layers. For shortcrust pastry on the other hand, butter is rubbed into flour until the texture is very fine and sandy, and the final texture is crumbly and brittle.

Flour: while plain flour works well, look for plain flour that's marked 'for biscuit, pastry and cake'.

In the United States, what is commonly known as shortcrust pastry in other parts of the world is referred to as pie crust. This simple yet delicious dough is made from just a few basic ingredients, including flour, butter, salt, and water.

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.

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.

About this Sweet Tart Crust (sweet pastry recipe)

It's less crumbly, more pliable and less prone to tearing. And you'll love how the crust is not quite as crumbly and flaky as shortcrust pastry so it's easier to eat with a fork, rather than disintegrating into crumbs.

A basic pie crust made with flour, butter, and water is called shortcrust. You wouldn't want to use shortrning in shortnread. Good shortbread is made with good butter, since it is one of the simplest things you can bake and the flavor of each ingredient is important.

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.

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.

Lard has a higher melting point than butter, making pastry easier to work with. Butter's lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness. The best pie crust recipe: flaky, crisp, tender and flavorful, uses a blend of both lard and butter.

Chilled uncooked shortcrust pastry sheet. Jus-Rol Chilled pastry sheets are ready rolled, so you can use them straightaway. Shortcrust, puff, filo: all the pastry types you need to create sausage rolls or mince pies. Jus-Rol pastry sheets and blocks make it easy for you to bake.

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.

Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling. Ready rolled shop-bought pastry are easy to handle and quite reliable - even professional chefs appreciate the convenience!

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.

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.

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.

The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.