short crust pastry by hand
Posted: 22 October 2010 12:28 PM   [ Ignore ]
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Hi everyone. I’m ok at cakes, but I really struggle making short crust pastry for pies. I don’t have a food processor, nor am likely to get one, so does anyone have any tips on doing it by hand? I usually feel that I add too much water, but then last time I add EXACTLY what the recipe called for, and it was too dry to make a ball. I also have avoided doing much mixing other than mashing it together in a ball, but should I be at least kneading it gently, for amalgamation of the fat and flour? I tend to leave lumps of fat. I believe I have fear of kneading, which I have taken too far.

any tips?

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Posted: 22 October 2010 06:29 PM   [ Ignore ]   [ # 1 ]
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Perhaps I should did a bit more research (ie make a bunch of pies and take some notes). I make a couple this weekend, and see if I can manage it ok this time, and I’ll let people know, if there is interest.

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