Why Is My Pastry Tough?

What do you do if your pastry dough is too sticky?

Add the water in any recipe a little at a time until the dough looks lumpy but no longer crumbly.

If you add too much and the pastry is sticky, add a little more flour, cutting up the pastry and tossing the pieces in flour and then pushing back together..

What is better for pie crust butter or shortening?

The Pie Crust Takeaways Butter made a tastier, flakier, sturdier crust by far. This isn’t to say that shortening and lard aren’t useful ingredients. Shortening is a great way to get incredibly tender desserts.

Why has my pastry shrink during cooking?

Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. This resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked.

What does adding egg to pie crust do?

Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan. … Vodka is often used because it won’t affect the flavor of the dough.

Why is my pie crust so tough?

My pie crust is tough, not flaky! Tough refers to the texture of the crust and flaky refers to the air pockets that form flaky layers in the crust. In both cases, the secret is to avoid overworking the dough. … In pie crust, you don’t want gluten to form so you don’t want to mix too much and overwork the dough.

How do you soften pastry?

Regardless of how you store pastries, pop them in the microwave or oven to help restore freshness. Heat pastries at approximately 350 F for 10 minutes in a conventional or toaster oven, or warm them in a microwave on the low setting for 30 to 60 seconds.

Why do you put vinegar in a pie crust?

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won’t know what that “secret ingredient” after baking!

Can you chill pastry for too long?

Most pastries need at least 30 minutes in the fridge to chill until firm to the touch. Some, such as pâte sucrée and hot-water crust, that use soft or melted butter, will need to chill for longer. If you are short of time, you can chill pastry in the freezer.

What does adding vodka to pie crust do?

By using vodka instead of water, you can add more liquid to your dough, making it easier to roll, while still limiting the gluten development that can threaten to turn your tender dough tough.

How can you tell if pie crust is bad?

The best way is to smell and look at the pie crust mix: if the pie crust mix develops an off odor, flavor or appearance, or if mold appears, it should be discarded.

How do you fix pastry dough?

Your dough is too crumbly. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

Can I leave pastry dough in the fridge overnight?

The good news is that as long as the dough is left in the fridge it should keep for 24 hours. … The dough can also be frozen for up to 3 months. Wrap the disc in clingfilm then seal in a large plastic freezer bag before freezing. Thaw overnight in the fridge and remove from the fridge abut 30 minutes before rolling.

Is Crisco healthier than butter?

Unlike butter or margarine, which contain approximately 80% fat, shortening is 100% fat. Therefore, it is very high in calories and contains neither carbs nor protein. It also contains very few vitamins and minerals (1).

Why does my shortcrust pastry crack when it cooks?

Cracking in pastry: is due to the dough drying out. If the top layer loses moisture, it shrinks and then cracks. To prevent cracking, keep it covered with a piece of clean plastic film before baking or when storing. Spots on the surface of the baked pastry: too much water.

Do I have to chill pie crust?

There’s no need to chill a pie crust for three hours. It’s not a food safety issue, but the dough need to be chilled so the fat is firm, not liquid, when it goes into the hot oven; it’s the quick melting of the fat that creates the flaky crust.

How do you fix tough pastry?

Richard’s solution: The trouble with pastry is that you need to be accurate; too much water and you’re left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.

Can you leave pastry out overnight?

Most baked goods keep well at room temperature. That goes for cookies and brownies (which can be stored in an airtight containers for up to five days) as well as muffins, breads, and pastries (which will start to stale in two to three days but will keep better here than anywhere else).

How do you keep pastry from sticking to a pie dish?

Spray your pie tins lightly with oil to prevent the pastry sticking. Lay the pastry on top of the tins and press down (with your hand or a small cloth works well) to stretch the pastry into the shape of the tin. The pastry can poke up as you will eventually roll off the edges with a rolling pin.

Should you trim pastry before or after cooking?

Don’t trim the rim of the pastry before baking Leave a 1cm overhang to allow for shrinkage and curl it over the rim of the tin, pinching it lightly so it grips the edges. Trim after baking using a sharp knife.

What can I do with a ruined pie crust?

10 Ways to Use Leftover Pie DoughBite-size quiches. Press the dough into mini muffin tins and fill with savory egg custard and little bits of bacon or leftover vegetables before baking.Flaky cinnamon rolls. … Mini empanadas. … Nutty cookies. … Wee pains aux chocolats. … Sundae toppings. … Homemade cheese crackers. … Exotic pigs in blankets.More items…•