How do you make pastry dough?
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
What is the difference between shortcrust pastry and flaky pastry?
Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases.
Can egg pie be frozen?
Yes, you can but it is not recommended to freeze an egg-based custard pie. The custard texture is not ideal for freezing and thawing because it is not firm enough. But if one doesn’t have any other option, you could still freeze it.
How do you achieve a tender and flaky pastry dough crust?
Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. The fat melts during baking, leaving air spaces.
Do you blind bake flaky pastry?
To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.
What temperature do I blind bake pastry?
Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.
Can you freeze an egg pie?
Yes! Cut the leftover pie into pieces and place in an airtight container and into the freezer for up to 3 months. It’s best to thaw the pie before reheating.
Should egg pie be refrigerated?
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.
What’s the difference between rough puff pastry and flaky pastry?
Why is it called Rough Puff Pastry? The biggest difference between rough puff pastry (also known as flaky pastry) and classic puff pastry is that in the rough version you break the butter up into small pieces before combining with the flour, instead of incorporating as one large slab of butter.
How do you make tender and flaky pastry?
What is the flaky pastry called?
puff pastry
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.
Why is my pastry not flaky?
Richard’s solution: The trouble with pastry is that you need to be accurate; too much water and you’re left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.
Why is my pie crust not flaky?
If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.
How to make an egg and bacon pie with puff pastry?
How to make an egg and bacon pie with puff pastry. Using defrosted puff pastry sheets makes this recipe SO easy! To make this egg and bacon pie, you simply line a pie or tart tin with the puff pastry sheets. Fry off the bacon and onion and add to the tin. Sprinkle over some grated cheese and pour over the egg mixture.
What do you call Bacon and egg pie?
As long as you have a light flaky pastry crust, filled with tasty rashers of bacon and whole eggs, you can call it whatever you like. I’ve even heard it being referred to as a breakfast pie! One thing is for sure though – once you’ve tasted a slice of this bacon and egg pie, you will be calling it your ‘favourite pie’.
Do you put scrambled eggs in bacon and egg pies?
Some bacon and egg pies call for scrambled eggs, but I prefer whole eggs. However, scrambled eggs are good at absorbing flavor and juices from the bacon and leeks in this pie, so I made a compromise and added both whole eggs and scrambles eggs into these breakfast pies.
How do you fry bacon in a pie crust?
Flatten the ball of dough, wrap it in clingfilm and allow it to rest in the fridge for at least half an hour. Fry the bacon until most of the fat has been cooked out and the bacon is almost crispy. Drain on paper towel and allow to cool. Roll ⅔ of the pastry to about ¼ inch thickness and line your pie dish. Let it overlap the edges slightly.