How to make shortcrust pastry 

Thank you so much!

Can I use blender since I dont have a food proccessor?

Azreen Aziz I do it by hand. I grate the cold butter into the flour then chop/mix it through with a dinner knife and only use my hands to bring it together right at the end. It’s how my granny did it & means less washing up 😊

80

Beautiful.please for how long can I preserve this in the fridge?

Lol yes yes i do

yep💀

How did you know 😭

Yessir

yep

The whole house was as cold as a fridge in the 50's anyway and the pantry even colder.... No problem!

@@RBel5553hahah good point 😅

No baking powder or soda?

@@bongga8 it's shortcrust, not a cake.

Thank you

Also leave for 30 min

cup measurement please

lol... you wrote this a year ago... but still its a very silly comment. maybe you should stop using your internet and RU-vid while you're at it Mr. Gadget Mad. If you have tools, then you use them. Food processors an be used for a bunch of stuff... most commonly for hummus for myself, but it also becomes an essential step in some sauces and now making dough!

she explained why you should try to avoid using your hands, cos the butter will melt and grease your pastry. Also chefs use food processors or other equipment for efficiency. you can make it by hand but it will take longer and the result may mean you have chunky butter and greasy pastry.

It could be cracking because it's too cold. After chilling the pastry, before rolling out, give it 5-10mins out the fridge to soften a little and be more malleable. Cracks at the edges do happen when rolling, just gently ease these back together as you go to try and keep it together in one piece. When rolled out, roll up loosely around your pin then unroll over your tin and lift up/ease into the corners gently. Hopefully that all helps avide the cracks appearing.

A couple of reasons. 1. It's too dry or 2. It requires working with your hands, but not too much otherwise it will go a little tough. I know you should handle shortcrust as little as possible but working it for a minute or so will stop it cracking.

add a Egg,and less water.

Oh and I used half and half.. Half lard for the best texture and half butter for the flavour ..it helps avoid crumbling.

Yuk

@@terrym1964 nope..it's lovely

Me too, I did it exactly as instructed and after a night in the fridge, it was boulder-like, then crumbled in to a zillion pieces when I tried to roll it

@@thegreenmanofnorwich Yep, look at when she rolled it into a disk she left pastry crumbs on the table.

@@thegreenmanofnorwich Extra liquid was needed

I’d recommend adding some egg yolk, should made pastry more flexible, and 50-60 ml of water for that much flour :)

you'll want puff pastry for sausage rolls

Linda Cox Yes

Absolutely, I always use self raising flour for sweet pies, much nicer texture !!

No harm in trying 👍🏼

Fridge.

I feel the dough might jam the blades and cause burnout.

Yeah I am having the same problem with my quiches. I might try adding egg instead of milk or water. And I will try the overnight method instead of just chilling 30 min.

It can depend a lot on the quality of the flour. People tend to buy cheap shop own brand flour & this sometimes is not the best. Try a better brand & try again.

How many sugar& salt to putt?thank u

Yeah we hafta work up to those experts perfections, it's obvious I'm not going to nail the 1st or even 2nd time.

For good shortcrust you really only need a matter of drops of water - if you find yourself adding 100ml then unless it's a huge batch that is probably way too much. You have to push the pastry together to form a whole, chill, rest and then roll out slowly and surely using firm but not too heavy pressure to as to coax the pastry into desired shape. Cold pastry is easier to work with than when it warms up. Warm pastry becomes very delicate...

Agreed. Look at the crumbs she left on the table.

Yeah she said in the beginning that you could but to try not overwork it

@@nompindlovu1809 oh right, thank you!

What?

Have u try to do that ad well? Did u use 3 tablespoon milk it work?

I used 3 tbsp and the pastry was perfect

It makes a bit of difference in taste. Plus that milk is "thicker" than water. Better consistency i guess

🤔

Exactly

Yeah you need lard

seriously? it's literally 1 unit of flours vs 1/2 unit of butter

And what does refrigerating it do?

Salt brings out its taste better

@@TonyEnglandUK the dough comes togethet a bit better and if its cold its easier to work with it. Buttery doughs stick when warm

That depends on the recipe of the pie you're making.

No, self raising has a raising agent in it. So if used the pastry would rise like a cake

Does that work? As the person above commented, that sounds like it should make the dough odd and cakey and not like pastry. I'm really curious as to whether you've had good results.

You have to judge it by looking at it.. so if it's too crumbly add more milk until it forms a ball. You could of saved it. This has happened to me before too. I hope this helps.

Cups aren't a proper measurement.

In a bowl 🤷🏻‍♂️

Eat a dog for me

They didn't say it was.

Me too, but i use fork for this recipe

Creep alert.

@Name You win the dumbest comment of 2019 so far. And on RU-vid, that's a pretty special feat. I mean, you take dumb to astronomical new levels lol.

@Name lol yeah, I think someone needs to.

Not the way I do it.