Top Tip Tuesday - Shortcrust Pastry Rules

• Always ensure at least your butter is chilled when starting to make shortcrust pastry, butter makes the pastry short i.e. crumbly. However, if the butter is warm then it will combine with the gluten of the flour and make your pastry tough! Work fast yet with a gentle touch.


• To roll your pastry, i find it easier and have more control when it's between two sheets of plastic wrap, i find i can get a thinner pastry using this method. Roll up onto a floured rolling pin before laying over your case/pie dish


• Trim excess pastry from the sides (you can do this after baking but easier and less crumbs see pic if you do it now). Use a piece of the overhang to gently push the pastry into the creases/edges of your case if any tears occur patch work is necessary, don't worry no-one will see it once your tart/pie has it's filling.


• Chill your pastry case in the fridge or blast in the freezer (cover with plastic wrap) this will give the gluten time to relax resulting in a more delicate pastry than if you were to skip this step and reduce the chance of shrinkage when you come to bake it!


• Don't forget to line your case with baking paper then baking beans/beads/pie weights before blind baking. Always remove paper and beans after 10-12 mins and cook for a few more mins for the base to colour.

Now after all that talk of chilling and relaxing, i have housework to do, must dash!