by Feli Chic'Cuisine
Shortcrust pastry is a type of pastry that is commonly used as the base for pies, tarts, and quiches. It is made from a simple mixture of flour, butter, and water, and is easy to make at home with just a few ingredients. Shortcrust pastry can be a healthier alternative to store-bought pastry, as it allows you to control the quality and quantity of ingredients. By using fresh, whole ingredients and avoiding preservatives, additives, and excess sugar, you can create a healthier and more wholesome pastry.
Additionally, making shortcrust pastry at home is easy and straightforward, and requires only a few basic ingredients. By following a simple recipe and using proper technique, you can create a delicious and versatile pastry that can be used in a wide variety of sweet and savory dishes.
To make your shortcrust pastry even healthier, you can experiment with using different types of flour, such as whole wheat or spelt flour, which contain more fiber and nutrients than refined white flour. You can also use alternative fats, such as coconut oil or avocado oil, which are rich in healthy fats and can add a unique flavor to your pastry.
Overall, making your shortcrust pastry is not only a healthier option, but it can also be a fun and satisfying way to experiment with different flavors and ingredients in your cooking. With a little practice and creativity, you can create a homemade pastry that is both delicious and nutritious.
Tips for making a flaky pie crust:
1. Keep the ingredients chilled: It will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and the liquid (water or milk) should always be ice cold when adding it to the dough. When incorporate the butter use your fingertips. Butter creates a flake, crisp pie crust.
2. Why some recipes calls egg yolk? The yolk adds fat, which makes the dough pliable and easier to handle.
3. Do not overwork the dough! Mix only as much as necessary to hold the dough together. Overworking heats up the pastry and makes it sticky, greasy, and a less flaky crust.
4. Rest the dough in the refrigerator for at least an hour or overnight, up to 2 days. Chilling the dough helps gluten in the flour to relax so that the pastry becomes more elastic and easier to roll, not sticky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
5. When you roll up the dough, lightly dust your work surface and the top of the dough to prevent sticking and tearing.
6. Use an egg wash for adding extra colour to crust. Brushing the top of the pastry will prevent them from turning too dark after baking. Also, to prevent excess browning of the edges during baking, cover the pie edge with a strip of baking paper or aluminum foil. Bake as directed, removing the paper/aluminum foil 15 minutes before the end of the baking time.
7. If blind baking (pre-baking) a pie crust, line the crust with parchment paper and fill it with pie weights, dried beans or rice. Bake until the edge just begins to colour. Remove the weights and carefully prick the bottom and sides with a fork to prevent air bubbles.
Only 15 min of preparation! With flour, butter and egg, it's done! Shortcrust pastry is a versatile and delicious pastry that is perfect for a wide range of sweet and savory dishes. With a little practice, it's easy to master and can add a delicious and professional touch to your home cooking
Prep Time: 15 min
250g plain flour
125g cold unsalted butter, cut into small pieces
1/4 tsp salt
3-4 tbsp cold water
In a large a bowl, combine the flour and salt. Add the cold butter to the bowl and use your fingers to rub it into the flour mixture. No pressing, just soft motion, making sure all the butter remain coated, until the mixture looks like breadcrumbs.
Add the cold water to the mixture, a tablespoon at a time, and use your hands to bring the dough together into a ball. Be careful not to overwork the dough. Wrap the dough in baking paper or cling film and refrigerate for at least 30 minutes before using or overnight up to 2 days.
Once the pastry has chilled, it can be rolled out and used as a base for pies or tarts. To use, simply roll out the pastry to the desired thickness, then place it in a pie dish or tart tin, trimming off any excess pastry. It can then be filled with your desired filling and baked in the oven according to your recipe.
''Worthless people live only to eat and drink; people of worth eat and drink only to live". ― Socrates