DIY Short Crust Pastry with Blind Baking Method

posted in: Recipes | 3

I love pastry. It’s not worth making pastry from scratch  if you don’t use real butter. This recipe is adjusted slightly from the original recipe I got from pastry school through Chez Gourmet, Institute of Hospitality Education SA (City and Guilds). You can use short crust pastry for a wide variety of sweet or savoury pastry-based dishes.

Apple and Cherry Pie - Short Crust Pastry

Short Crust Pastry

1 large pie

 

Ingredients:

  • 300g flour
  • 200g chilled butter (cut it up into blocks)
  • 1 tsp salt
  • 1 egg yolk
  • 4 tbsp chilled water

Method: (By hand or food processor)

Preheat 220°C

1. Combine flour and salt in a mixing bowl.

2. Incorporate butter to dry ingredients to make bread crumby texture.

3. Mix egg and water together in a separate bowl.

4. Add slowly to butter and flour, using a knife to mix the liquid in evenly.

*Don’t work the pastry

5. Wrap in cling wrap and chill for 15 min.

6. Line over tin, thicken the edges to prevent breakage.

7. Bake for 15 minutes with a baking page lining and weights (I use large beans)

8. Take weights off and bake for a further 15 minutes to complete the bake.

 

Useful tools: Scraper (I have a smallish one from the hardware store that I use to lift the edges of rolled pastry), rolling pin and cookie cutters.

 

Bling Baking

Steps 7-8: This is known as blind baking. Blind baking is also known as prebaking – to cook the pie crust before adding the filling. This prevents the base from getting soggy. This is often done for pies that set, e.g fridge cheesecakes, curds and chocolate tortes.

3 Responses

  1. […] step: Make short crust pastry and blind bake. Note: You won’t be using all the pastry for the base as the top needs a few strips as well. […]

  2. […] Originally posted on Butterfingers. […]

  3. […] step: Make short crust pastry and blind bake. Note: You won’t be using all the pastry for the base as the top needs a few strips as well. Once […]

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