Is there any golden rules to shortcrust pastry?

Discussion in 'Professional Pastry Chefs' started by tomtimp, Mar 8, 2012.

  1. tomtimp

    tomtimp

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    Hi, I'm experimenting with Pastry at the moment. I'm trying to make a pastry that is short crust, but has a soft flexibility texture to it. It's for a savoury pie, so still has to be firm enough to stand. Any guidance or tips would be much appreciated. - Tom 
     
  2. cakeface

    cakeface

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    All pastry is meant to be flexible and yet firm enough-thats just the nature of pastry, no?  As for guidance - with any pastry, be it puff, short, savoury, potato, almond or hazelnut pastry -  don't over work it and make sure it has been rested in the fridge before use.