Pastry Tips

12:15 pm on 10 March 2012
  • Cold butter, cold water.
  • Work quickly, this keeps the pastry cool and lessens the gluten development in the flour.
  • Handle as little as possible. Too much handling makes the pastry greasy.
  • You can roll the pastry as soon as it is made then rest and chill before baking.
  • Always chill well, at least an hour before baking.
  • Role out evenly without pushing down into the pastry.
  • Get your rolling rhythm by using the rolling pin on the bench before rolling the pastry.
  • To keep the base crisp when blind baking glaze the hot shell with egg white. This creates a layer between the pastry and the filling allowing the pastry to stay crisp.
  • Do not be afraid!!

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