When you make short crust for an apply pie, do you use 1 egg beaten for the liquid & 2-4 tbl spoons of water?!
Or do you just add water to the butter and flour and no egg!?
i want that flaky texture for my apple pie!!?
help please!.Www@FoodAQ@Com
i want that flaky texture for my apple pie!!?
help please!.Www@FoodAQ@Com
Answers:
Ice Cold Water!.!.!.mix well but the less you work with the crust the flakier it will be!.Www@FoodAQ@Com
Shortcrust Pastry
225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter
? tsp Salt
2 tbsp Water
Sieve the flour and salt together into a bowl!.
Cut the fats into 1!.5cm (? inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs!.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed!.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes!.
Roll out to the required thickness!.
At this stage the pastry may be frozen if required!.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use!.Www@FoodAQ@Com
225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter
? tsp Salt
2 tbsp Water
Sieve the flour and salt together into a bowl!.
Cut the fats into 1!.5cm (? inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs!.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed!.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes!.
Roll out to the required thickness!.
At this stage the pastry may be frozen if required!.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use!.Www@FoodAQ@Com
Use Ice water and don't over mix the dough!.
If your using straight butter use wax paper to roll out the dough!.It should help!.All butter makes a to rich of a pastry and is hard to roll out!.I would add half shortening with the butter!.
I use all shortening or lard for my pie crusts!.
Good Luck!.!.!.Www@FoodAQ@Com
If your using straight butter use wax paper to roll out the dough!.It should help!.All butter makes a to rich of a pastry and is hard to roll out!.I would add half shortening with the butter!.
I use all shortening or lard for my pie crusts!.
Good Luck!.!.!.Www@FoodAQ@Com
http://www!.deliaonline!.com/cookery-schoo!.!.!.
(5)
http://www!.deliaonline!.com/cookery-schoo!.!.!.Www@FoodAQ@Com
(5)
http://www!.deliaonline!.com/cookery-schoo!.!.!.Www@FoodAQ@Com
I have never put egg(s) in a short crust/flaky pastry!.Www@FoodAQ@Com
Water only unless you are make sugar paste then use egg yolksWww@FoodAQ@Com