Directions
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap.
Pie, tart or flan conversion charts
| TIN SIZE | AMOUNT OF PASTRY (BASE & SIDES) | AMOUNT OF PASTRY (BASE, SIDES & LID) |
|---|
| 20 cm / 8 inch | 270g | 405g |
| 23 cm / 9 inch | 315g | 475g |
| 25 cm / 10 inch | 360g | 540g |
| 28 cm / 11 inch | 405g | 600g |
2. Tart Pan. A tart pan is my favorite substitute for a pie pan, especially if it has a removable bottom. The tart pan bakes up a pie almost exactly the same as a metal pie pan, but the fluted sides make for a prettier crust.
300g flour (10 oz) = 450g (14 1/2 oz)) pastry. This amount will cover a 1.5 - 2 liter (2 1/2-3 1/2 pint) dish or line and cover a 23cm (9") pie. 400g flour (13 oz) = 600g (1¼lb) pastry. This amount will cover a 2.5 liter (4 pint) dish or line and cover a 30cm (12") pie.
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
Cheesecake is a tart.” The structure of cheesecake is composed of a somewhat pastry shell with a custard-like filling and sometimes contains fruit. Despite the confusing terminology, cheesecake is by no means a cake. Also, since cheesecake isn't topped with pastry, it cannot be a pie.
The ratio and handling of these ingredients give us the full spectrum of pastry, from delicate tenderness to brittle flakiness. Traditionally, the jam tart has been made with shortcrust pastry – "short" because it comes apart into small, "short" irregular particles.
The perfect pastry is soft and 'short', or crumbly. Make sure all your ingredients are cold before you begin. This will help keep the pastry light and crumbly. When rolling out pastry, use a minimal amount of flour, as too much flour can dry the pastry out and toughen it.
Your Guide to Working with Different Types of Pastry Dough
- Types of Pastry. There are numerous types of pastries that you can experiment with.
- Puff Pastry.
- Short Crust Pastry.
- Short Crust and The Art of Blind Baking.
- Pate Sucrée (aka Sweet Shortcrust Pastry)
- Phyllo (Filo) Pastry.
- Rough Puff Pastry.
- Choux Pastry.
Crumbly Pastry Which is Hard to HandleAdding too much fat and over mixing or adding too little liquid can make the pastry crumbly. It is vital to weigh ingredients carefully and handle the dough gently.
The trick of this type of pastry is that the fat will form little pockets of fat within the dough. Then, when the dough is baked, this fat will melt away. As a result, the crust will have a layered texture of various dough layers on top of one another, separated by empty pockets where formerly the fat sat.
The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.
There are two types of textures to pie dough: flaky and mealy, always being tender, depending on how the fat is blended in with the flour and its temperature. When you moisten these crumbs with liquid, typically ice-water, they form a malleable dough.
Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.
Check after 20 minutes as it's easy to burn the edges from cooking for too long.
Shortcrust. Hard and/or tough pastry: Usually occurs due to too much liquid and too much flour when rolling out, too little fat, over-handling or insufficient rubbing in. Brushing the pastry base with a little egg white helps but the best solution is to use a metal tart plate (enamel) or an ovenproof glass dish.
Shortcrust is fine to substitute, but it will be heavier. Puff pastry is used to create a lighter style of pie. Answer: Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries; while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases.
So I've gathered together some of my favourites and then we can all eat pies, tarts and crackers as often as we like!
- Cauliflower Pizza Crust.
- Buckwheat & Rosemary Crackers.
- Aubergine & Feta Quiche.
- Spinach, bacon, Cheese Quiche With Sweet Potato Crust.
- Coconut Almond Pastry Pie Crust.
- Walnut Pie Crust.
Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases.
Chilled Shortcrust Pastry SheetEasy to use ready rolled Jus-Rol Shortcrust Pastry Sheets are great for topping, wrapping or filling with your favourite ingredients. No need for a rolling pin as this sheet is ready to use and even comes complete with baking paper so you can pop it straight into the oven.
6 creative pie crust alternatives, because sometimes, life's too short for rolling out dough.
- Cookie Crumb Pie Crust. Making crusts from cookie crumbs is a classic baking hack.
- Phyllo Dough Pie Crust.
- Rice Pie Crusts.
- Saltine Pie Crust.
- Cookie Dough Pie Crust.
- Store-Bought Pie Crust.
10 most popular types of pastry: life's perfect sweet treats
- Croissants. A type of puff pastry from France, croissants are a rich, flaky roll named for their distinct crescent shape.
- Pies. A pie is a baked dish of fruit, meat or vegetables, typically made of a pastry-dough crust and often topped with pastry.
- Danishes.
- Macarons.
- Éclairs.
- Strudels.
- Cannoli.
- Pretzels.
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Bake at 180C until golden and crisp (8-10 minutes), cool on a wire rack and serve with your favourite cheese. Defrost frozen shortcrust pastry in the fridge for a couple of hours or, if time is short, at room temperature. Just avoid letting it get too soft, or it will be tricky to work with.
Perfect pastryThe pastry in the traditional pie is usually the biggest issue for your heart health. Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust.
In contrast to puff pastry, phyllo dough has almost no fat, it's mostly flour and water and can dry out easily. Ususually each sheet is brushed with melted butter before baking. Phyllo gets crisp and flaky when baked but it doesn't have the same rich, airy quality that puff pastry has.
Any simple pie dough recipe can be used. The end texture will be a bit different than the crescent roll, but delicious and better. :) If you don't want to make pie dough, you could pie ready made dough from the freezer section. You want the ones that are rolled and folded, not the ones already in a pie tin.
