Apple Pie Crust Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Many shortcrust pastries are prepared using vegetable shortening, a fatfood product that is solid at room temperature, the composition of which tends to create crumbly, shortcrust-style pastries and pastry crusts.
In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten and may be achieved with the use of a food processor, a specialized kitchen utensil called a pastry blender, or through various alternatives, like a pair of table knives held in one hand.
60g raw sugar
¼ cup milk
2 cups wholemeal self raising flour, sifted
Warm butter, milk, and sugar in a saucepan and leave to cool.
Place flour in a bowl and add butter mixture and combine.
Place on a floured surface and roll the pastry to the shape of the plate. Makes a soft dough.
Other types of pastry
- Pâte à fonceris French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it.
- Pâte briséeis similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter — up to three fifths the quantity of flour.
Pâte sucrée (sweetcrust pastry, sweet dough, or sweet paste) is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.