[stompy]

Im making a quiche and a steak and mushroom pie tonight as we have a few things to use up (and im feeling a little bit bakey too)

Im making a pie in a 9inch tin and a quiche in a 9inch quice pot tray both are around 1inch deep.
The quiche will just need a bottom and the pie will be top and bottomed.

Has anyone got a good short crust recipe with amounts that will cater for my needs?

I have made short crust before but is never really that short!

Thanks

Andy

[GrannieAnnie]

Hi Andy, When ChrissieB came back from Greece, she said she's used Trex again after years.  Well I hadn't used it for years either, so bought some, half trex and half butter.  That was lovely and short!

If you want it so short that you can't roll it, add 1oz of cornflour to every 12 ounces of flour.  Made some mince pies that way the other Christmas, hard to roll out, but melt in the mouth!

Perhaps next time I'll make is half an ounce! lol

[stompy]

Thanks Grannie,

Last time i made it i made it with half lard and half butter but it tends to be more of a bready texture.
It tastes ok but is a bit tough if you know what i mean, not tough but not very short.

I will try the cornflour idea tonight.  :happy:

[PurplePixie]

*blows own trumpet*    ....I make really good pastry and I have no idea why but I always .... Stick my butter and lard in the freezer for half an hour before I use it and cut it into lil quarter inch cubes. Make sure my hands are nice and cold, run wrists under a cold tap for a few seconds and dry them well. Once I've put liquid in try and use hands as little as possible and combine the mixture using a round bladed butter knife and then just grab it to squish it together at the last minute and to get the rest of the flour from around the sides of the bowl and then leave it to rest for at least half and hour in the fridge in a bag.   Oooo, and don't use a bowl to mix it in that you've just washed in hot water....make sure everythings nice and cold  

It's just the way I was taught how to make it and it always comes out well, my Hubby is one of those people who only has to smell pastry and he gets indigestion and he never gets it from homemade stuff. He's always polite about my cooking but last weeks cheese ands onion pie was "legendary"    


Cheese and Onion Pie recipe is here >>>>http://www.bbc.co.uk/food/recipes/my_mothers_cheese_and_42949

Plus has amounts I normally use for a 9inch pie tin. If I just do a quiche I normally use the extra to make jam tarts or make mini cheese and onion pasties to chuck in the fridge for nomming on when I get peckish. Just cut out using a scone cutter a grating of cheese, bit of onion, brush of milk and seal. Or just leave in the fridge to chuck left overs in...left over chili pasties with a little square of cheese in the middle are a bit good  Or leek and a bit of cooked chicken with lots of pepper ...*growl* ....that was my belly 

[stompy]

Thanks for that PP,

I'll use that recipe tonight.
I'll post a pick so you can see the results 

[stompy]

This is my last attempt

Looks ok but pastry wasn't the best.

[GrannieAnnie]

Looks lovely though!   

[stompy]

Tasted lovely too but the pastry wasn't right.
like i said im going to try PP's recipe and see how that goes.
I'll post a pic or 2 tomorrow

[PurplePixie]

Looks lovely though!   

It does!

I think the best advice with pastry is keep it all cold ...use your fingertips and combine it to breadcrumb stage above the bowl so it stays cool falling through the air as well. I love making pastry, it's quite theraputic and relaxing when I feel grumpy!

[mumofstig]

My old McDougalls Basic Baking booklet (1960s) suggests using 8fl oz flour to 4 oz fat for a 9in pie, and 6oz flour/3oz fat for a quiche of the same size.

I always used to make decent pastry with stork...........but not anymore

............I've gone back to using butter for my pastry (value range of course)

Good luck

[chrissie B]

i made an apple pie the other day with the grandson pastry could have been better after he had rolled and re rolled the pastry but it tasted ok and he was chuffed to bits even though he wouldnt eat it lol
chrissie b

[tosca100]

I also use half butter (for flavour) and half Trex (for shortening) half fat to plain flour. I use a processor, but make sure everything is cold and process as short a time as possible.

Lovely result....mmmmmmmmmmmmmm

[GrannieAnnie]

That was drummed into us at school!   half fat to flour!  cold as possible, and don't over mix! 

[joyfull]

my nan had a pyrex rolling pin that you poured cold water into so even that even that was cold.

[Yorkie]

I very rarely (never) make pastry but I've got one of these.  Don't know how effective it is but it does keep your hands cleaner