Short Pastry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHORTCRUST PASTRY

This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.

Provided by Food Network

Categories     dessert

Time 50m

Yield makes 1 (14 ounce) crust

Number Of Ingredients 4



Shortcrust Pastry image

Steps:

  • Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
  • If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
  • Variations:
  • Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
  • Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

SHORTCRUST PASTRY

Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.

Provided by Joanna

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 40m

Yield 8

Number Of Ingredients 4



Shortcrust Pastry image

Steps:

  • Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
  • Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Use pastry for tarts, pastries, quiches, or other savory goodies.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g

1 ½ cups all-purpose flour
½ cup cold butter, chopped
1 egg yolk
3 teaspoons ice-cold water, or as needed

BASIC SHORT-CRUST PASTRY

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.

Provided by David Tanis

Categories     side dish

Time 10m

Yield One 9 and 1/2-inch tart crust

Number Of Ingredients 4



Basic Short-Crust Pastry image

Steps:

  • Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
  • Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
  • To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
  • Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams

145 grams all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water

SAVORY AND SWEET SHORT PASTRY

Oh, go on. Give it a go! I know pastry is the nemesis of the average person's baking repertoire, but do try these recipes, even if just the once. This pastry is crumbly, buttery, and completely lovely. The ingredients differ slightly for the savory and sweet versions, so follow the list for the one you need, but the method is virtually the same.

Provided by Lorraine Pascale

Time 40m

Yield Makes about 1lb 2oz (500g)

Number Of Ingredients 13



Savory and Sweet Short Pastry image

Steps:

  • Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry.
  • Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes.
  • After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.

1 cup/4 1/2oz/125g all-purpose flour
1 cup plus 1 tbsp/4 1/2oz/125g cake flour
9 tbsp/4 1/2oz/125g cold butter, cubed
2 egg yolks
Large pinch of salt
1 to 4 tbsp water, if needed
1 cup/4 1/2oz/125g all-purpose flour
1 cup plus 1 tbsp/4 1/2oz/125g cake flour
9 tbsp/4 1/2oz/125g cold butter, cubed
2 egg yolks
2 tbsp superfine sugar
Large pinch of salt
1 to 4 tbsp light cream or milk, if needed

BASIC SHORTCRUST PASTRY

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

Provided by Good Food team

Categories     Dessert, Main course, Side dish, Vegetable

Time 10m

Yield 325g

Number Of Ingredients 3



Basic shortcrust pastry image

Steps:

  • Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
  • Knead the dough briefly and gently on a floured surface.
  • Wrap in cling film and chill while preparing the filling.

Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

225g plain flour
100g butter, diced
pinch salt

SHORTCRUST PASTRY DOUGH

This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)

Provided by Millereg

Categories     Pie

Time 1h50m

Yield 5 cups (approx)

Number Of Ingredients 6



Shortcrust Pastry Dough image

Steps:

  • In a large mixing bowl, sift together the flour and salt.
  • Add the butter and cut into flour until the mixture resembles fine bread crumbs.
  • (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
  • Mix in enough cold water to hold mixture together.
  • Form into a ball.
  • Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
  • Assembly: Preheat the oven to 350 degrees.
  • Spray a baking sheet, muffin tray, etc.
  • with nonstick cooking spray or grease with shortening.
  • Remove pastry from refrigerator.
  • Lightly sprinkle work surface with flour.
  • Roll out pastry to about 1/8-inch thickness.
  • Cut into circles, squares, or any shape and size that you like.
  • Use any filling that you want.
  • To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
  • If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
  • Place on prepared baking sheet, muffin tray, etc.
  • and bake for 50 minutes or until golden brown on top.
  • Pastry freezes extremely well.

4 cups flour
1/4 teaspoon salt
1/2 lb salted butter, cut into small pieces
1 egg, beaten
ice cold water
shortening or nonstick cooking spray

BASIC SHORT-CRUST PASTRY

From Anna Thomas' The Vegetarian Epicure. I learned to cook from this book. My book is falling apart so I'm putting it in so I can print it out.

Provided by Amethyst42

Categories     Savory Pies

Time 50m

Yield 1 serving(s)

Number Of Ingredients 4



Basic Short-Crust Pastry image

Steps:

  • Sift together the flour and the salt. Slice the cold butter rapidly and drop the slices into the flour. With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
  • Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together. Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
  • A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
  • Makes enough dough for 1 large, 11 or 12 inch quiche shell.
  • PREPARING A QUICHE OR TART SHELL.
  • On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan. Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible. Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom. Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
  • Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan. Prick the bottom of the shell all over with a fork (VERY IMPORTANT!) and chill it for 1/2 hour.
  • PREBAKING A QUICHE OR TART SHELL.
  • Line the inside of the pastry shell with a piece of aluminum foil. and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever). Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour. Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.

Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1821.8, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter, well chilled
1/3 cup ice water (scant)

SHORT PASTRY CRUST

Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Number Of Ingredients 5



Short Pastry Crust image

Steps:

  • Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.

2 1/2 cups all-purpose flour
1 teaspoon salt
6 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1/4 to 1/2 cup ice water

EASY SHORTCRUST PASTRY

Easy and tasty recipe for shortcrust pastry. Using the food processor makes it faster and easier.

Provided by chris210

Time 10m

Yield Makes Piece

Number Of Ingredients 4



Easy Shortcrust Pastry image

Steps:

  • Place the bowl and butter into the fridge to make it cold. This is REALLY important
  • Throw flour, butter and salt into the food processor and blitz for 15-20 seconds until it is a soft fine breadcrumb texture. You dont NEED a food processor and can use your fingertips like your gran used to, but make sure you hands are ice cold first.
  • Pour mixture into the cold bowl, make a well in the centre and add around 3/4 (75ml) of the water. With fingers like a claw, turn the pastry mix in the bowl. Get in and twist, mopping up all the dry ingredients. Add the rest of the flour and continue twisting together until the mixture is a lump.
  • lightly flower the board and place pastry on top. Push it together and gently kneed it. until it has a soft texture when pinched.
  • Cover with clingfilm, place back into the bowl you used earlier and place in the fridge. Ready to take and use whenever you need it (preferably for a stake and ale pie that afternoon).

400g Plain flour
200g Cold butter
Pinch of salt
95ml Cold water

SHORT PASTRY

Provided by Florence Fabricant

Categories     dessert

Time 15m

Yield 2 9- or 10-inch pie crusts

Number Of Ingredients 4



Short Pastry image

Steps:

  • Place flour in bowl of electric mixer with paddle attachment. Add butter, and mix on low speed until butter is size of peas.
  • Dissolve sugar and salt in scant 1/2 cup cold water. Sprinkle over flour mixture, and mix briefly at low speed until dough just comes together. Divide dough in two slightly unequal halves, and roll out for pie. Or form dough in flattened disk, wrap in plastic, and refrigerate until ready to use or overnight.

2 1/4 cups flour
1/2 pound cold butter in pieces
1 tablespoon sugar
1/2 teaspoon salt

More about "short pastry recipes"

BEST SHORTCRUST PASTRY RECIPES - THE SPRUCE EATS
Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg …
From thespruceeats.com
Occupation Freelance Food And Travel Writer
Estimated Reading Time 4 mins
Author Elaine Lemm


THE SCIENCE OF SHORTCRUST PASTRY (+ BASIC PIE CRUST RECIPE) - FOOD …
Short crust pastry dough is a special type of dough, made with mostly fat and flour. In this type of dough the fat is rubbed into the flour. Only once the fat has been ‘rubbed’ in will you add extra …
From foodcrumbles.com


WHAT IS SHORTCRUST PASTRY? | ALLRECIPES
Shortcrust pastry is a French-style dough with a crumbly, biscuit-like texture. This style of dough is "short" because the amount of flour is usually double the amount of fat, …
From allrecipes.com


5-MINUTE SHORTCRUST PASTRY - GOOD HOUSEKEEPING
Ingredients. 175 g. (6oz) plain flour, plus extra to dust. 75 g. (3oz) butter, diced. 25 g. (1oz) lard or white vegetable fat, diced. A little beaten egg to seal. This ingredient shopping …
From goodhousekeeping.com


FLAKY SHORTCRUST PASTRY | EASY PASTRY RECIPES | SBS FOOD
Instructions. Chilling time: 1 hour or overnight. Cut the butter into 1 cm (½ in) cubes and chill it in the freezer while you weigh up the rest of your ingredients. Put the flour and salt in a ...
From sbs.com.au


HOW TO MAKE PERFECT SHORTCRUST PASTRY
Cut a piece of greaseproof paper bigger than your tin. Crumple it into a ball and unfurl it. This helps it mould to the shape of the tin better. Press the paper really well into the …
From goodhousekeeping.com


120 SHORT PASTRY AND HAND PIES IDEAS | SHORT PASTRY, FOOD, RECIPES
Oct 28, 2017 - Explore Msmokihana's board "short pastry and hand pies" on Pinterest. See more ideas about short pastry, food, recipes.
From pinterest.ca


DOUGH YOU KNOW THE DIFFERENCE?: THE 5 BASIC TYPES OF PASTRY
Laminated Pastry vs Non-Laminated Pastry. Before we delve into it further there are 5 types of basic pastry – puff pastry, flaky pastry, short crust, choux and filo. Bear in …
From foodforthought.com.my


BASIC SHORT PASTRY | COOKSTR.COM
Place the flour, salt, and butter in a food processor. Blitz until the mixture resembles coarse crumbs, about 10 seconds. Tip into a mixing bowl. Add 4 tablespoons of water and stir with a …
From cookstr.com


BASIC SHORTCRUST PASTRY - DONNA HAY
145g butter. 2–3 tablespoons iced water. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to …
From donnahay.com.au


HOW TO ROLL THE PERFECT SHORTCRUST PASTRY | FOOD - THE GUARDIAN
Now follow this easy recipe. You'll need: 745g plain flour, 540g salted butter, 65g milk powder, and 3 whole eggs made up to 285ml with cold water. Cut the butter into small …
From theguardian.com


QUICHE CRUST / SHORTCRUST PASTRY FOR PIES - RECIPETIN EATS
Preheat oven to 200C/390F (standard) or 180C/350F (fan forced) Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out …
From recipetineats.com


35 EASY PASTRY RECIPES YOU CAN MAKE AT HOME - TASTE OF HOME
Chocolate Banana Bundles. Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and …
From tasteofhome.com


HEALTHY SHORTCRUST PASTRY - FOOD CHANNEL
Preparation. 1 Preheat the oven to 350F.; 2 Mix the flour, baking powder and salt together put in a food processor.; 3 Mix in the corn oil using the dough attachment then slowly …
From foodchannel.com


HOW TO MAKE SHORTCRUST PASTRY - GREATBRITISHFOODAWARDS.COM
Pulse the flour, salt, butter and cheese, if using, together until the mixture resembles breadcrumbs. Add the egg yolk beaten with the ice-cold water and pulse until the …
From greatbritishfoodawards.com


EASY SHORTCRUST PASTRY RECIPE RECIPE - BBC FOOD
Recipe Tips. This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins. Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet ...
From bbc.co.uk


HOW TO MAKE SWEET SHORTCRUST PASTRY - BAKE PLAY SMILE
Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly adding the iced water until a smooth dough forms. Knead …
From bakeplaysmile.com


TYPES OF SHORTCRUST PASTRY - 5 FLAKY FAVORITES | MISS BUTTERCUP
Shortcrust pastry (or short dough) is a specific term that refers to a ratio of ingredients. In terms of baking, this relates to the amount of fat being used versus the amount of flour. For …
From missbuttercup.com


BEST SHORTCRUST PASTRY RECIPES - OLIVEMAGAZINE
Goat’s cheese and red onion tarts. Impress your guests by bringing out this delicious veggie tart made from scratch. Creamy goats cheese and sweet red onion is baked on top of …
From olivemagazine.com


SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks. When this mixture has come together, looking like coarse breadcrumbs, add the cold …
From jamieoliver.com


7 TIPS FOR MAKING THE BEST SHORTCRUST PASTRY - THE SPRUCE EATS
The first golden rule of making shortcrust pastry is to keep the ingredients, the bowl, the surface, and your hands as cool as possible. When the pastry mixture becomes too warm, …
From thespruceeats.com


SHORTCRUST PASTRY RECIPE : SBS FOOD
Blind baking a pastry case Preheat oven to 200°C. Place the uncooked pastry base in the tart case/s on a baking tray. Prick the pastry base with a fork (about 12 times for a 23cm round …
From sbs.com.au


HOW TO MAKE SHORTCRUST PASTRY | RECIPES - GOODTOKNOW
Put all the ingredients into the bowl of a food processor and pulse a few times until the mixture resembles breadcrumbs. Add 2 tbsp very cold water and pulse again. Gradually …
From goodto.com


19 SHORTCRUST PASTRY RECIPES - DELICIOUS. MAGAZINE
Shortcrust pastry recipes. A selection of pie, tart and quiche recipes using both homemade and ready-made shortcrust pastry. Plus, a recipe to make your own shortcrust pastry from …
From deliciousmagazine.co.uk


BASIC SHORTCRUST PASTRY | RICARDO
Handmade. In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add …
From ricardocuisine.com


BASIC SHORTCRUST PASTRY RECIPE - HAPPY FOODS TUBE
Instructions. In a medium bowl, mix together flour and sugar using your hand (see note 4). Throw in cold butter and using your fingers rub the butter into the flour until you get a …
From happyfoodstube.com


SWEET SHORTCRUST PASTRY: AS EASY AS (MINCE) PIE - MOORLANDS EATER
Remove from the oven and set aside for 20 minutes to allow the pastry to firm up. Remove mince pies from the baking tray with a round ended knife, twisting to loosen if …
From moorlandseater.com


SHORTCRUST PASTRY: HISTORY, RECIPES AND VARIATIONS - GAMBERO ROSSO ...
Milan shortcrust pastry recipe. Ingredients. 200g/7oz flour. 100g/3,5oz butter. 100g/3,5oz sugar (icing sugar for a crumblier and finer dough) 2 egg yolks. 1/2 grated lemon …
From gamberorossointernational.com


SAVOURY SHORTCRUST PASTRY FOR QUICHE AND TARTS - A BAKING JOURNEY
Here is how to make this savoury pastry crust in the food processor: Photo 1: Place the Flour and Salt in the bowl of your Food Processor and pulse to mix. Photo 2: Add the very …
From abakingjourney.com


HOW TO USE THE LEFTOVER SHORTCRUST PASTRY - LA CUCINA ITALIANA
Prepare a crumble. If you have apples, cut them into small pieces. Flavor them with cinnamon and bake in the oven, with a sweet crumble covering of leftover pastry crumbs. …
From lacucinaitaliana.com


QUICK AND EASY FLAKY PASTRY - LOVEFOODIES
6. Fold the pastry into three portions, bringing the end without butter to the center, then folding down the other third. (see photo) How to fold pastry. 7. Press together pastry …
From lovefoodies.com


THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) - RICARDO
In a large bowl, combine the flour and salt. Blend the butter into the flour with a pastry blender or with two knives to get a grainy texture where you can find small pieces of butter the size of …
From ricardocuisine.com


HOW TO MAKE SHORTCRUST PASTRY - GREAT BRITISH CHEFS
1. Sift the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor. 2. If using a food processor, pulse the butter and flour together until …
From greatbritishchefs.com


FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)
Instructions. Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes. Add the flour and salt to a food processor, then pulse to combine. Add the butter …
From foodnouveau.com


SHORTCRUST PASTRY RECIPES - BBC FOOD
Easy shortcrust pastry. This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food ...
From bbc.co.uk


THE SIMPLE RULES OF BAKING SHORT PASTRY - FOOD - HAARETZ.COM
Transfer mixture to a flat work area and make a deep hole in the center. Whip the egg, water and salt in a small bowl and pour it into the hole. Use a pastry cutter or fork to mix …
From haaretz.com


BASIC SWEET SHORTCRUST PASTRY RECIPE - SAINSBURY'S MAGAZINE
Put the flour in a food processor and add the cubed butter. Pulse until you have fine crumbs. Add the sugar and pulse again to combine. Add the egg yolk and 1 tablespoon of ice-cold water …
From sainsburysmagazine.co.uk


PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar – this weighs the pastry down to stop the base from …
From recipetineats.com


Related Search