Mason Cash on Facebook Mason Cash on Twitter Mason Cash on Pinterest Mason Cash on Youtube Mason Cash on Instagram Mason Cash Blog
 

Shortcrust Pastry Problem Solving

Perfect your shortcrust pastry with these handy tips and tricks to avoid soggy bottoms and other pastry problems!

  • Soggy Bottom Pastry
    • This may occur if your filling contains too much liquid. Your pie dish may also be too thick and not conduct the heat to the pastry efficiently.
    • The oven may not be hot enough, or the pie may have been placed too high in the oven and cooked too quickly. Make sure the oven is at the right temperature and bake the pie on a preheated baking tray.
    • The filling needs to be fridge cold or it will begin to steam the pastry and make it go soggy before you bake it.
  • Pastry Shrinks When Cooked
    • Because pastry is tense after being rolled out, it needs to relax in the fridge for at least 30 minutes before cooking.
    • Placing the dough in the freezer, to take it from relaxed to super chilled, can prevent shrinkage.
    • Be gentle when rolling out and don’t overstretch the pastry.
  • Crumbly Pastry Which is Hard to Handle
    • Adding too much fat and over mixing or adding too little liquid can make the pastry crumbly.
    • It is vital to weigh ingredients carefully and handle the dough gently.
  • Cooked Pastry is Tough
    • This occurs when too little fat and too much liquid are added.
    • Be careful not to over handle the dough and make sure the oven is hot.