Pie Pastry

ScandiBrit

Regular Member
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24 Nov 2019
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Denmark
Hi

I use a simple pie pastry of flour, margerine and butter and often struggle to roll it out in any large size without it crumbling. I am unsure of its technique, more water or both of these - - plus some more?!

Amounts are about 300g flour, 75g of margerine, 75 g butter, but of salt, few t-spoons of water.
 

morning glory

Obsessive cook
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19 Apr 2015
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The proportions sound correct. I add just enough water to make a soft dough, knead it very lightly for literally a second or too, then cover in clingfilm and put in the fridge for 20 mins to rest. If its crumbling it sounds like you aren't adding quite enough water.

The trick I use for rolling out is to do it between two sheets of cling film.
 
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