Shortcrust Pastry

• What is the ratio of fat to flour in shortcrust pastry?

  1 : 2
• Top tips for making shortcrust pastry:

  • cold hands
  • cold ingredients
  • stir with table knife
  • look for breadcrumb consistency
  • rest dough
• What are the functions of the ingredients in shortcrust pastry?

  Water - combines dry ingredients to form a dough

  Flour - provides structure

  Fat - colour, flavour, shortening
• Products made with shortcrust pastry examples:

  • Tarts
  • Pies
  • Quiches
• Which type of flour is used to make shortcrust pastry and why?

  Plain flour - low in gluten
• What is meant by the term 'shortening'?

  The fat in the pastry coats the flour granules to prevent gluten formation. It gives pastry its 'short', crumbly texture.
• What is gluten?

  A protein found in grains which helps foods maintain their shape, acting as a glue which holds food together.
• Why may a pastry case need to be blind baked?

  • filling may not need to be cooked
  • filling may take less time to be cooked
• Ways to adapt basic shortcrust pastry recipe:

  • herbs
  • salt or sugar
  • replace fat
  • use cocoa powder
  • add lemon zest
  • cheese
• What temperature do shortcrust pastry ingredients need to be at and why?

  Temperature should be relatively cold so the fat does not melt and cause a sticky dough.
• What does resting shortcrust pastry dough prevent?

  The shrinking of the dough.
• What is the basic technique of shortcrust pastry?

  Rubbing in - fat into flour, should resemble breadcrumbs, fingertips used as they are the coldest

  Alternative: use a food processor
• What is blind baking?

  Baking the pastry without the filing.
• What is the function of baking beans?

  • weigh down the pastry so it doesn't puff up
  • should be done twice, first with beans, second without
• Why is pastry rested in the fridge before rolling?

  To relax the gluten.