What are the 5 basic pastry products?

There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.

How do you make pastry dough from scratch?

Directions
  1. Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt.
  2. Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap.

How much pastry do you need for a pie?

To work out how much pastry you need for your tin the rule works best in imperial, though you can convert. The rule is to deduct two from the diameter of the pie dish (in inches) which gives you the required weight of flour required, in ounces. So if you’re using an 8 inch pie dish you deduct two, giving six.

What is the difference between shortcrust pastry and pie crust?

The main differences

Pâte Brisée – A pie crust is a basic pastry dough using flour, butter, and water as the main ingredients. As a result, it’s more crumbly rather than a flaky crust. Shortcrust is often used for sweet tarts with sweet fillings. And yet, it can also be used for some pies, quiches and savory treats.

How much pastry do I need for a 6 inch pie?

Pie, tart or flan conversion charts
TIN SIZEAMOUNT OF PASTRY (BASE & SIDES)AMOUNT OF PASTRY (BASE, SIDES & LID)
13 cm / 5 inch135g210g
15 cm / 6 inch180g270g
18 cm / 7 inch225g340g
20 cm / 8 inch270g405g
5 Feb 2017

What type of margarine is best for making pastry?

Fats in Pastry Making:

Margarine can be used to replace butter and there are several “hard” block vegetable fats/white margarine that can be used in place of lard. Stork is probably the best known to older cooks as a replacement for butter and hard baking Stork does work fairly well in pastry.

Why is short pastry called short?

Traditionally, the jam tart has been made with shortcrust pastry – “short” because it comes apart into small, “short” irregular particles.

How do I bake ready made pastry?

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

How long do you blind bake pastry?

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

Do you need to pre bake shortcrust pastry?

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.

How do you blind bake pastry without beads?

If you’re blindbaking and don’t have pie weights, try using: ① Dried beans: Set parchment paper or foil on top of the dough, then fill ‘er up with dried beans. ② Rice kernels: Use parchment paper or foil here, too, plus rice.