Quote:
Originally Posted by jimmi5bellies
I cant make pastry to save my life. Apparantly my hands are too warm. Now my mums pastry (in fact anything she makes is to die for).
|
Don't use your hands then......use a fork......and icy cold liquid to bind the ingredients together......and only just enough to get the ingredients to bind.
Never roll out the pastry more than you need to....it makes it tough(something to do with the starch molecules bursting) cut lumps of dough to the size you think will cover the plate/pie dish/filling.
If you can let the pastry rest for even a short while in the fridge it helps.
Don't put pastry onto warm fillings unless you like soggy pastry.
I have had many many comments on my pastry...shortcrust/flaky/sweet...which I always make from scratch.
(it's easy and cheaper that the mixes)