Pastry making can cause dissension amongst bakers. The only golden rule agreed on, stems from the age old saying ‘cold hands make good pastry’. Keep the ingredients, utensils, surfaces, bowls, and your hands as cold as possible. Work quickly. And rest the pastry between each stage allowing the gluten to relax, preventing shrinkage and a tough finished product.
My grandmother made the most delicious pastry, which sadly has gone to the grave with her. Quite by accident I have discovered shortcrust pastry, that resembles her crumbly melt in the mouth finished product. Pastry chefs would no doubt banish me from their kitchen in disgrace; left to rot in kitchen purgatory. But I don’t care. I have been making pastry this way for some time now, with a crumbly, tasty consistent result.
- 125g Plain Flour
- 100g Self Raising Flour
- 100g Butter
- 1tsp Vanilla Extract (for sweet shortcrust pastry only)
The addition of self raising flour, is the ‘quite by accident’ I am talking about. One day I did not have enough plain flour, so topped the scales with self raising. The result was perfect texture I had never achieved before.
As a child I was taught to rub my flour and butter with my fingertips. A food processor quickly combines the dry and wet ingredients, into a dough which can then be left in the fridge. For a better quality pastry I suggest using a stand mixer.
With a paddle attachment on a low/medium speed combine the flour, salt, and butter until it resembles rough breadcrumbs.
Replace the paddle attachment with a dough hook, continuing on low/medium speed add the water 1 tablespoon at a time (if adding vanilla extract, do so at this stage). The dough will come together when the correct amount of liquid is added (which can vary).
Remove the bowl from the mixer and cover in cling film. Place in the fridge and allow to rest for a minimum of 10 minutes.
Before rolling the pastry wash your hands in cold water. Take the pastry from the fridge, and scatter a work surface and rolling pin with flour. Do not mould the pastry into a perfectly neat ball, which will toughen the cooked pastry. Simply roll the dough, occasionally turning clockwise to achieve the desired shape. Allow to rest for 5 minutes before using.