When you make short crust for an apply pie, do you use 1 egg beaten for the liquid & 2-4 tbl spoons of water?!


Question: 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


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

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

http://www!.deliaonline!.com/cookery-schoo!.!.!.
(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





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources