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Making Terrific Pastry Doesn’t Need To Be Tough

Many of us are intimidated by the thought of making pastry because we think it’s too demanding. We’re afraid it’s not going to turn out right, so we avoid it at all costs.

Yes, you can easily wreck a pastry recipe. It can be overly dry or not dry enough. It won’t roll out properly or gets wrapped around your rolling pin. It breaks when you try to move it to the pie tin. There are numerous things that can go wrong.

Well, it doesn’t have to be that way. With just a few pointers, you can produce a baking tips every time.

We all need to know certain things about how to make and handle pastry dough. You’ll likely get suggestions from friends and also be able to find no end of pastry recipes online or in cookbooks.

Don’t make things more difficult than they need to be. In my opinion, there are just a few basic rules on how to handle pastry and only one perfect pastry recipe.

The Pastry Blender
For cutting the lard (that’s right – lard) into the flour, my preference is a basic pastry blender. I’ve seen recipes the suggest using a couple of knives to do this. Other recipes will suggest “rubbing” the lard in using your hands. For me, my old standby is a totally basic pastry blender. I find it does the best job and gives me consistent results.

Lard vs Shortening
Don’t be deluded into thinking that you can actually make a low-fat, low-calorie pastry. You’ll certainly find recipes that use vegetable shortening and not lard. However, that doesn’t make it any more diet-friendly. Sorry – pastry is not diet friendly. Even still, it’s really, really tasty! And my favorite pastry recipe uses lard.

Manual Labor
With the lard and the liquid all mixed into the flour, it’s time to use our hands. That’s because a perfect pastry dough is also about how it feels. Sure you’ll get a little messy, but you’ll also get an amazingly flaky pastry crust.

Chill a Little Bit
1 prefer starting with a somewhat sticky dough. That gives me the option of using more flour during the process of rolling it out. When at room temperature, a stickier dough can be a bit more difficult to work with. Once the dough is well mixed and still a bit sticky (not sticking to your fingers though), you can cover it and let it chill in the fridge for about an hour before you attempt to roll it out. You’ll find the chilled dough is a lot easier to work with.

Visit Victoria House Bakery for more baking tips and for the flakiest pastry recipe EVER.
Choux Pastry: Profiteroles Dessert

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