Today, you will learn how to make an enriched shortcrust pastry recipe. This is a simple pie dough recipe that is very easy to make by hand. This is the second of the four main types of shortcrust pastry, also known as a pâte à foncer recipe. Pâte à foncer is a shortcrust that has an egg added to the dough. It is an enriched shortcrust pastry. The egg helps bind everything together and helps prevent shrinking, collapsing and tearing when forming the dough and while baking. Milk is sometimes added in place of the water to make it easier to work. Sugar is also sometimes used for delaying gluten formation and browning, but not to add sweetness. This enriched shortcrust is a sturdier pastry that is more prone to snapping and breaking than crumbling and flaking. Stick around to see which one will best suit your needs!
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Recipe Tips:
✔ This recipe is for a single crust conventional pie pan. For deep dish pie pans (greater than 1 1/4” high) or if you want to make a pie with a top crust, you will need to double the recipe.
✔ Try not to overwork the dough for best results.
✔ If you want to use a blender or food processor, pulse the flour, butter and salt until it is breadcrumb consistency, add in the water and pulse until it just starts to come together.
✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ If using lard or vegetable shortening, add up to 2 more tablespoons (30mL) of water, one teaspoon (5mL) at time until you get a workable dough.
✔ If you want a challenge, try using milk in place of the 3 tablespoons of water or 45mL. See how the texture changes.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!
13 мар 2023
