Why does my pastry go all dry and cracks it taste nice but falls to bits can anyone help please?
Answers:
You handled it too much - and I bet you are hot stuff too
You need cool hands to make the best pastry
If you have a passion for rich and flaky pastry, just follow these 3 easy steps to great eating!
Mixing Pastry
Cut the shortening into the flour and salt, using a pastry blender or crisscrossing 2 knives, until particles are the size of small peas.
Sprinkle in cold water, and toss with fork until all flour is moistened and pastry almost cleans side of bowl. Easy does it. If you overwork pastry, it’ll be tough.
Rolling the Pastry
Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate.
Roll pastry from center to outside edge in all directions. To keep edge from becoming too thin, use less pressure on the rolling pin as it approaches the edge.
Placing the Pastry
Fold the pastry into fourths, and place in pie plate with point in center. Unfold and gently ease into plate, being careful not to stretch pastry, which will cause it to shrink when baked.
mine does too,i think it,s because of rolling out too thinly
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