Pastry tips and tricks

Once you’ve learned the basics of how to make pastry, apply these easy tips and tricks for perfect pastry every time

Keep everything cold

As the old saying goes, cold hands make good pastry. If the fat gets too warm, it absorbs more flour and the result is a tougher, heavier pastry. Use hard, cold butter and add ice cold liquid. If the crumbed mixture is looking a bit yellow it’s likely that the fat has got too warm. Stick the bowl in the fridge to cool down before continuing. The rule applies to fillings too – only add cold fillings to a pie or tart case.

Add liquid gradually

When adding the liquid to the crumb mixture, add two thirds of your liquid and immediately mix and bring together with a round-bladed knife. If the mixture looks dry add the liquid you have left. This stops you getting waterlogged pastry, and evenly distributes the liquid so the dough is smooth and even. If you’ve added too much water, add a bit of extra flour and briefly work it in.

Work quickly

Overworked pastry can be hard to handle, might shrink when it’s cooked and end up with a tough, chewy texture. Work quickly and with a light hand to keep the fat cool and prevent the gluten developing too quickly.

Rest the dough

To relax the gluten, your pastry dough should be rested in the fridge for at least 30 minutes. Make sure you wrap it in clingfilm to help stop it drying out. Once you’ve rolled out your pastry, chilling it again will relax the gluten and help stop it shrinking too much when cooked.

Use greaseproof paper to roll

Ever seen chefs rolling pastry out between sheets of greaseproof? This keeps the pastry from drying out because you don’t need extra flour, and it’s less exposed to the kitchen air. It also keeps it cool and helps keep you from overworking it and it saves mess.

Allow for shrinkage

When you’re making a pie or tart case, always allow for the pastry to shrink as it’s cooking. Gently lift your rolled pastry using the rolling pin and carefully lay it over the tin or pie plate. Gently lift the sides and press the pastry into the bottom of the tin, but don’t stretch it. Gently press the sides into the tin then leave plenty of overhang, and trim off the pastry with a sharp knife once it’s baked.

Brush with egg

Brushing the pastry top of your finished pie, pasty or tart with a little beaten egg will do two things. It’ll give you a lovely golden, shiny colour, and it’ll also help it crisp up (rather than stay soft and soggy). You can also brush the bottom of an empty pie or tart shell with it once it’s been blind baked, for the exactly the same effect.

Bake on a preheated baking sheet

Baking pastry tins, dishes or plates on a preheated baking sheet will help cook the bottom as quickly as the top cooks, giving you a nice crisp base and less risk of a soggy bottom.

Bake until dry

When you’re baking pastry it should be dry and crisp when it’s done. If it’s a pie or tart shell you’re baking blind, line it with baking paper and fill to the top with baking beans. This will help keep the shape of the shell as it cooks. Bake it until the sides feel dusty and dry but are not coloured. Take out your baking beans and paper and stick it back in the oven until the bottom is dry and dusty, and the wet, grey colour has disappeared.