What not to do
It takes practice and persistence to develop the necessary skills and confidence to make great pastry, as lots of things can go wrong in the process!
Here are a few examples of some of the pitfalls:
If the dough is overworked, it can become tough and difficult to roll out. This can happen if the dough is kneaded too much or if too much flour is added during the rolling process.
Shortcrust pastry can shrink during baking if it's not properly chilled beforehand or if it's rolled too thin. This can cause the pastry to pull away from the sides of the tin and lose its shape.
A soggy bottom can occur (as famously highlighted by Mary Berry!) when the filling of a tart or pie is too wet and the moisture seeps into the pastry, making it soft and unappetizing. Pre-baking the pastry for a few minutes before adding the filling can help to prevent this.
Shortcrust pastry can sometimes brown unevenly, with some areas becoming too dark and others remaining pale. This can happen if the oven temperature is too high, if the pastry is not rolled evenly, or if it's placed on a rack that's too high or too low in the oven.
Shortcrust pastry can crack or tear if it's rolled too thin or if it's stretched too much when being placed in the tin. This can be prevented by rolling the pastry to the proper thickness and handling it gently when transferring it.
So, wherever possible, it’s probably easier to leave it to the experts..
Help is at hand
Christian, Mud’s Chief Pie Maker, has spent thousands of man hours perfecting what has become known as his ‘legendary pastry’ and is frequently complimented on it and asked how he makes it and why it tastes like homemade.
“One big reason it’s so good is that we use butter – not margarine,” he says.
“The other major factor is that it’s made in the way my grandmother taught me, which takes time. We don’t use additives to bypass the process of relaxing it in the fridge. For us, it’s not about speed. We like to chill our pastry overnight before working it the next day. Then we chill it overnight again. So it’s rested naturally, which gives it the perfect texture.”
We think you can taste the difference but it’s what YOU think that matters.
Hear it from our pastry-loving customers
This is what Noreen F-H from Hertford had to say:
“Best pies EVER. The pastry is awesome, buttery and crisp never soggy - fillings plentiful and oh so tasty! We can’t get enough of them.”
And this from Tony R in Pencoed, South Wales:
“I am an 82 year old retired chef patisserie and I have made many pies over the years. I bought my first lot of pies from you and they are fantastic. I have just ordered a second batch. The pastry is very good and the contents are excellent. Well done to you and your staff.”
So what are you waiting for?
All our pies and squiches, from our Steak and Ale Pie to our Squiche Lorraine, are made with Christian’s delicious traditional shortcrust pastry. If you haven’t already, we hope you’ll give them a try. Go on, treat yourself!
FAQs
General rules
Measure the ingredients carefully. Use good quality flour. Mix together the flour and salt by sieving. Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish.
What are three reasons pastry might be tough? ›
Too much working of the dough so that gluten forms. Too much rolling out so that the dough is compacted. Too thick, so that the heat of the oven cooks the outside but can not penetrate the inside. Filling too wet so the inside steams like a dumpling rather than bakes.
What not to do when making pastry? ›
If the dough is overworked, it can become tough and difficult to roll out. This can happen if the dough is kneaded too much or if too much flour is added during the rolling process. Shortcrust pastry can shrink during baking if it's not properly chilled beforehand or if it's rolled too thin.
What are the negative effects of pastry? ›
When consumed regularly, it can potentially lead to many health issues. In addition to being linked with type 2 diabetes, it can also cause excess belly fat (not to mention obesity), and heart disease. Here's the thing about sugar. You get loads of calories, but zero essential nutrients.
What is the golden rule of pastry? ›
The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.
What flour is best for pastry? ›
Plain flours are best for pastry because their gluten strands are relaxed while the stronger gluten in bread flours can cause pastry to shrink back. Warm pastry cooked in an oven that was not pre-heated can collapse as its water evaporates before the pastry cooks and hardens.
Why is my pastry hard when cooked? ›
Problem: Your Cooked Pastry is Tough
Why is your cooked pastry tough? This occurs when too little fat and too much liquid are added. Be careful not to overhandle the dough and to make sure the oven is hot.
What is the best fat for pastry? ›
The best fat for pastry-making
Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.
What is the hardest pastry in the world? ›
Honoré, the Hardest Dessert on Earth.
Why does pastry fail? ›
Oven temperature too low; cold pastry put over hot filling; too much liquid in filling or too little filling. Insufficient liquid; too little kneading; liquid not boiling when added to flour. liquid not boiling when added to flour, too much liquid, dough not cooked enough to set required shape.
Unbleached all-purpose flour is typically chosen for standard pie crusts. It must be handled appropriately to yield a crust that is both tender and flaky. Too much flour can create a tough or dry crust; not enough may flour may lead to a wet crust that shrinks upon baking.
Why don't you knead pie crust? ›
You knead bread dough to develop and stretch the gluten. In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough.
Should you refrigerate pie dough before rolling out? ›
Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.
What are common problems in bakery business? ›
Increase in Energy Costs
One of the primary challenges the bakery industry faces today is the rise in energy costs. The high consumption of electricity and natural gas required to carry out the bread production process represents a significant burden on bakery budgets.
Why is pastry hard to make? ›
At its most basic, pastry is no more than 2 parts flour and 1 part fat but the trouble is that there are just so many things that can go wrong – tricky spots where the wrong step can see your pastry go soggy, tooth-snappingly tough or just fall apart. That's why you need technique.
What are the general causes for success or failure in pastry making? ›
Oven temperature too low; cold pastry put over hot filling; too much liquid in filling or too little filling. Insufficient liquid; too little kneading; liquid not boiling when added to flour. liquid not boiling when added to flour, too much liquid, dough not cooked enough to set required shape.
