Handling sweet pastry

Joined
Jul 29, 2014
Messages
210
Reaction score
39
I find this the most difficult pastry to handle. No matter how much I chill it, it seems to warm up rapidly once I start handling it in order to roll it. Using it this of the year is a total nightmare!

Does anyone have similar trouble when dealing with sweet pastry, or is just me? When lining the tin with the pastry, it will often break because it seems to lose its chill fairly quickly. I don't have this problem with shortcrust. Maybe I should just give up?!? :confused:
 
Joined
Aug 31, 2014
Messages
46
Reaction score
17
When you make any kind of pie crust, be sure to use cold ingredients, such as the butter and the water. Try not to handle the dough with your hands as much as possible, too, as your hands will warm the dough. If you still have trouble, I'd recommend you to find a different recipe.
 
Joined
Mar 8, 2014
Messages
1,025
Reaction score
154
I agree with Mrytle. Another thing you can try is to chill it in the fridge for a few minutes after you knead it into a bowl. Try rolling the dough on a cold stone platform as well.
 
Joined
Mar 30, 2014
Messages
276
Reaction score
30
I have found that putting a little bit of powdered sugar all over the dough helps the dough not be so sticky. Also, putting the dough in the freezer for a short period of time works well as I do this on several different pastries I make at Cheistmas.
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Members online

No members online now.

Forum statistics

Threads
6,542
Messages
47,235
Members
5,496
Latest member
Jack Sr

Latest Threads

Top