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Is there any golden rules to shortcrust pastry?

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Hi, I'm experimenting with Pastry at the moment. I'm trying to make a pastry that is short crust, but has a soft flexibility texture to it. It's for a savoury pie, so still has to be firm enough to stand. Any guidance or tips would be much appreciated. - Tom 

 

post #2 of 2
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Originally Posted by TomTimp View Post

 

Hi, I'm experimenting with Pastry at the moment. I'm trying to make a pastry that is short crust, but has a soft flexibility texture to it. It's for a savoury pie, so still has to be firm enough to stand. Any guidance or tips would be much appreciated. - Tom 

 


All pastry is meant to be flexible and yet firm enough-thats just the nature of pastry, no?  As for guidance - with any pastry, be it puff, short, savoury, potato, almond or hazelnut pastry -  don't over work it and make sure it has been rested in the fridge before use. 

 

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