Quick Answer: Why Is My Shortcrust Pastry Hard?

How do you fix tough 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..

Does shortcrust pastry need to be blind baked?

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.

Do you add egg to 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.

How long does shortcrust pastry last in the freezer?

1 monthFreezing uncooked pastry Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 1 month. Transfer to the fridge to thaw completely (this will take about 1 day).

What fat is best for 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.

What does adding egg to pie crust do?

Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.

Why is it important to chill the pastry before baking?

Chilling the dough before baking also prevents your crust from shrinking too much in the oven, since the gluten has had time to relax. For the best outcome, remove your dough from the refrigerator a few minutes before rolling it out, so it has time slightly soften.

Why is my pastry tough?

A tough or gummy pastry is basically due to the fact that too much gluten has developed. This can be caused by a few factors, such as overmixing or over-kneading, there not being enough fat, the addition of too much flour, or too much liquid.

What happens if you overwork shortcrust pastry?

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.

Should you add egg to shortcrust pastry?

One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it.

How do you know when shortcrust pastry is cooked?

Trim off edges with a sharp knife. Make a small hole in the top of the pie to allow the steam to escape. Brush top with beaten egg and bake for 30 minutes or until pastry is golden brown. This pie may be eaten hot or cold.

How long can you rest shortcrust pastry?

30 minutesRULE #7 Rest the pastry Putting the dough back in the fridge to rest for any time longer than 15 minutes – but ideally at least 30 minutes – allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when cooking.

What should the texture of shortcrust pastry be?

Much sturdier than puff, shortcrust pastry is a combined dough of flour and fat, resulting in a crumbly texture, rather than flaky. As it has a much closer crumb structure, it can be used to construct robust cases and exteriors for pies and tarts, and can stand up to both wet and dry fillings.

Why do you rest shortcrust pastry?

Most pie dough/pastry benefits from a rest in the refrigerator as it allows the glutens in the flour to relax – this should help to give a more tender pie crust with less shrinkage. It can also give time for the liquids in the dough to be absorbed, giving slightly less dry spots in the pastry.

Can I use shortcrust pastry instead of puff?

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. … When making a pie, many cooks use shortcrust on the bottom and puff pastry for the lid.

How long should I blind bake shortcrust pastry?

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).

Is shortcrust pastry hard to make?

The perfect shortcrust pastry or pie crust is not hard to make if you follow the steps in this post. Only 3 ingredients (not counting water)! Homemade pie dough makes all the difference, no matter what type of pie or tart you make.

How do you keep pastry from getting soft?

Fresh pastries must cool to room temperature before you wrap them, or the residual heat will create condensation making them soggy. Place fresh pastries inside a paper bag to help retain the quality of the crust. Keep the pastries at room temperature to prevent condensation so that they don’t soften.