Tower Hobbies T27006 - Page 10

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Pastrytips:
For pre-made pie crust unroll onto a piece of
parchment paper. Using the large side of the
pastry cutter, make the bottom as close to
the edge of the pie crust as possible. Take the
remaining section and reposition the dough to
make a second mould. Press the dough down
slightly with your ngers to join the pieces.
You can store unused moulded pie crust in
the freezer by simply adding parchment paper
in-between layers and storing in a plastic
freezer bag. Remove excess air from bag before
freezing.
Always keep our on hand to apply to the pastry
in case it begins to stick.
Storebought:
For best results frozen pastry should be used as
soon as it has thawed.
Do not use pie dough for pie tops. We
recommend using puff pastry dough for pie tops.
You can nd Puff Pastry sheets in the freezer
section of your local supermarket.
Pre made pie dough can be found in the
refrigerated section of your supermarket, usually
where the refrigerated cookie dough and biscuits
are located.
Home-made:
For best results wrap homemade pastry in cling
lm and store in the fridge for half an hour prior
to using.
Roll home-made pastry in between two bits of
cling lm to stop it from sticking.
If you wish to use home-made pastry for your
pie, this can be prepared up to one day in
advance and then chilled.
Do not knead and form the pastry for more than
15 minutes at any one time. After 15 minutes of
kneading, wrap the pastry in cling lm and allow
it cool in the fridge before using again.
Pat your pastry into the shape you want to roll it
into before chilling it, so that is rolls easier.
Cold hands are the best for pastry making. If your
hands are becoming warm whilst you’re handling
the pastry, run them under cold water quickly
before continuing.
Recipes
HomemadeShortCrustPastry
Ingredients
170g our
pinch of salt
85g butter (cubed)
3 tbsp. cold water
Method
1. Sift the our and salt into a large mixing
bowl. Add the butter and using your hands,
rub the our and butter together.
2. Add the water and work the dough with
your hands. Gently pack it together.
3. Wrap the pastry in cling lm and leave it in
the fridge for half an hour before use, or
overnight
Variations: For herbed savoury short crust, try
adding 1 tbsp. of nely chopped herbs or 1 tsp.
of dried herbs to your our. For spiced short
crust, add 1 tsp. of ground spice to the our
(such as cinnamon or ginger).