I know that making pastry is something that fills a lot of people with dread But honestly if you follow this method you shouldn’t have any problems
TIPS
- If you make pastry in the food processor it’s quick and providing you pulse the mixture in short bursts it avoids the pastry getting overworked (or the need for cold hands!)
- Using milk to bind the pastry together rather than water (or you could use egg), and resting the dough in the fridge before rolling out, helps stop any shrinkage whilst baking
- Leave an overhang of pastry if you are making a tart shell and trim it only after baking helps to ensure a perfect sized case every time
- Placing a baking sheet in the oven does away with any chance of soggy bottoms
- If you need to blind bake, pricking the pastry over with a fork and using a crumpled greaseproof paper and baking beans keeps the pastry flat
So gather your courage and give it a go Now you know the whys and wherefores of pastry making you should have no problems