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
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 common problems in making pastry products? ›
Solutions to common pastry making problems
| Problems | Causes |
|---|
| Poor lift | Breakdown of laminations |
| Too much lift | Insufficient turns |
| Oven too hot |
| Greasy pastry (evidence of fat on tray after baking) | Margarine harder than dough |
12 more rowsGeneral rules
- Measure the ingredients carefully.
- Use good quality flour. ...
- Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish.
- Introduce as much air as possible during making.
- Allow to relax after making to allow the fat to harden.
- Handle the pastry as little as possible.
The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.
What are some of the faults when making rough puff pastry? ›
FAULTS CAUSES REMEDIES
- Lack of volume Weak flour. Increase temperature. (not puffing) Oven too cool. ...
- Shrinkage Dough too tight. Adjust water content. ...
- Fat seeping during Oven too cool. Fat layers too thick. ...
- Tough lifeless Oven too cool. Pastries too thick. ...
- Excessive flakiness Too many folds.
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 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.
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 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.
What is the science behind pastry making? ›
The rise comes from layers of fat sandwiched between layers of dough. In the oven, the butter melts and releases moisture, which evaporates, causing air pockets in between the now buttery layers of pastry. You will know a good puff because it will have distinct layers – known as lamination.
Water, however, is absorbed much less easily into flour proteins when the temperature is colder. That's why purists recommend cold ingredients, cold equipment and marble boards. Keeping the butter cold also helps when making short crust pastry because it doesn't melt into the flour when you are working it in.
Why put pastry in the fridge before cooking? ›
Most pie dough/pastry benefits from a rest in the refrigerator as it allows the glutens in the flour to relax - this should help to give a more tender pie crust with less shrinkage. It can also give time for the liquids in the dough to be absorbed, giving slightly less dry spots in the pastry.
Why should pastry be pricked before baking? ›
Before blind baking a pastry case, always prick the base with a fork (about 12 times for a standard size case) to help any trapped steam between the pastry and the tin or dish to escape during baking – this will stop the pastry base bubbling and lifting away from the tin or dish which can take up valuable filling space ...
What are the common faults in pastry making? ›
Tough Pastry
- High protein flour.
- Substitution of equal amount of butter or margarine for fat.
- Insufficient fat.
- Fat not distributed well enough.
- Too much water.
- Uneven distribution of water, requiring more manipulation.
- Over stirring after water is added.
- Dough not rolled immediately.
Whether you use a food processor, a stand mixer, or your hands to incorporate the ingredients together, overmixing is a common mistake that leads to a chewy crust. It's tempting when baking to combine the ingredients completely, but the texture should resemble a coarse meal before adding your liquid.
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 are the common problems in baking? ›
Common Baking Mistakes (And How to Fix Them)
- Baking at the wrong temperature. ...
- Not measuring ingredients. ...
- Checking on your items too frequently. ...
- Your ingredients are at the wrong temperature. ...
- Your dough isn't rising. ...
- Nothing is baking evenly. ...
- Your dough or batter is too tough. ...
- Wrap Up.
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.
