What Makes The Best Shortcrust Pastry?

What is the ideal flour for pastry making?

With protein levels somewhere between cake flour and all-purpose flour (8-9 %), pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pie dough, biscuits, brownies, tarts and many cookies.

Whole Wheat Flour – Whole wheat flour means business..

Can I use self raising flour instead of plain in pastry?

It works every time – I have never had a hard, dry, tasteless pastry when using self raising, but I have had some failures when using plain. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder.

How long does shortcrust pastry take to cook?

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).

Do you cook shortcrust pastry before adding filling?

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 plain flour the best for shortcrust pastry?

For your basic sweet or savoury pastry, when you want a tender crust and a crumbly finish, you need to inhibit the development of gluten. … That’s why softer flour with lesser protein will increase your chances of making a shortcrust pastry that is crumbly rather than tough. Ordinary plain flour is fine.

Do you put egg in shortcrust pastry?

Eggs can be used whole or only egg yolks or only egg whites. The choice varies depending on the desired crumbliness: the yolks – being fatter – will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.

What is the best fat for making pastry?

But that graininess comes from the lard solidifying into crystals that, while still small, are superior to butter at separating layers of dough such as in pies and tarts. Lard makes the best flakes. Many recipes seek the best of both worlds, calling for a 50-50 split of butter for flavor and lard for flakiness.

What type of flour is best for pastry?

Cured flour is easier to work with, making doughs less gummy and more malleable. Bleached white flours also absorb more liquid than unbleached white flours, and rise better than whole wheat flours. Most of the common types of wheat flour (bread, pastry, etc.) are available as both white and whole wheat.

What is the best flour for pastry?

Plain flour or self raising flour?DishFlour requiredPastryPlain flourPizzaStrong flour AKA breadmaking flourSconesSelf-raising flour OR strong flourSaucesPlain flour (or cornflour)7 more rows

What fat makes the best shortcrust pastry?

Shortcrust is traditionally made with a combination of lard and butter. Lard lends a superior shortness but lacks the flavour of butter, so we generally use all butter. Herb rich shortcrust pastry: Add ½ to 1 tbsp chopped herbs such as thyme, rosemary, oregano or sage to the crumb mixture before the liquid.

Why is my shortcrust pastry hard?

Shortcrust. Hard and/or tough pastry: Usually occurs due to too much liquid and too much flour when rolling out, too little fat, over-handling or insufficient rubbing in. … If the tart plate conducts heat well then the pastry should not taste raw.

What can be made from shortcrust pastry?

Shortcrust pastry recipesFig, raspberry & cardamom pie. 1 rating. … Plum & marzipan pie. 6 ratings. … BLT tart. 14 ratings. … Apple pie. 15 ratings. … Caribbean beef patties. 18 ratings. … Rustic strawberry tart. 7 ratings. … Chicken & leek pot pies. 48 ratings. … Creamy leek, potato & ham pie. 3 ratings.More items…