The Shortcrust Pastry

Using the shortcrust pastry for savoury and sweet pies

Important points when making the shortcrust pastry General proportion used: half fat to flour e.g. with 200g flour use 100g margarine. Keep ingredients and utensils cool. When doing the rubbing-in, use the finger tips and lift the flour so as to add air and make the pastry lighter. Add cold water a little at a time, so as to not to make the pastry soggy. When kneading the dough, do NOT use flour. After kneading, allow the dough to rest in the refrigerator. When rolling out the pastry, do not turn the pastry upside down.

Important points when making the shortcrust pastry Pre-heat the oven so that the dough is immediately put in the correct baking temperature. Blind baking means to bake the pie before putting in the filling. Place a large piece of greaseproof paper over the pastry in the baking tray. Add dried beans to weigh the pastry down and stop it from rising. Bake at 200°C on the top shelf for about 15 minutes. Remove the beans. Put again in the oven for 5 minutes to dry the pastry. What is blind baking?

Blind baking

What to get for the practical You can get the filling prepared from home. Apron and cap The preparation sheet in plastic folder All the ingredients for the pie A suitable dish for the pie A lunchbox or container to carry the pie with you home. A tea towel Decoration items for table laying e.g. menu card, table mat, flowers etc…