Problem with pastry recipe.

[flobadob]

I was having a go at making a caramelised upside-down pear pie from a recipe book a few days ago. However when I went to use the pastry it was much too soft and sticky to roll out and I think that perhaps the recipe for it could have a mistake.

In the book it says the pastry should be made with
4oz plain flour with quarter teaspoon of salt
4.5oz of cold butter
1.5oz of veg fat

I am thinking that either the amount of butter may be too high or else there should be a higher amount of flour. When I make a different type of pir the recipe for the pastry in it is
5oz plain flour
2.5oz veg fat

So in the second one the flour to fat is times two but in the first there is more butter/veg fat than there is flour. Sorry to have rambled on a bit there but does anyone think that perhaps the book has made a mistake or am I just not very good at baking. Any help appreciated.

[chokkie]

Most normal pastry is done with twice as much flour to fat. So why don't you try it again with at least 8 oz flour. Or perhaps use the original quantities and chill it in the fridge for at least 30 minutes. A lot of chefs recommend that before rolling. If you are using 6 oz total of fat though, a normal shortcrust would have 12 oz flour.

Who is the book written by? a "celebrity" chef?

[TheShakeperian]

More fat than flour ? Sorry that has to be a mistake. 1/2 to 1/3rd fat to flour .
I would use at least 10oz of flour with that much fat. Or for 4 oz flour use 2 oz butter and just 1/2 oz of veg fat.

[daisya]

IMO too much fat...have to agree with chokkie half fat to flour and even sometimes it can be a little less fat. I never put salt in my pastry and I've been baking for many a year and everyone says how nice my pastry is...personal preference of course.

[flobadob]

The book is called Complete Baking and it's by Martha Day. Thanks for the responses but I am still unsure whether I should do exactly. Would it be better to lower the butter/fat content as Shakespeare suggests or to use more flour?

[daisya]

Well if it calls for 4 oz flour I'd do that but half the fat definitely. Depends on size of container you're using but I should imagine the recipe caters for that. I'm one for just "throwing it in" lol...I personally would use...6oz flour and 3 oz fat. Must admit too I only ever use SR flour for pastry....but that's preference again.

[annadomino]

Always half fat to flour, Whether you use lard, marg or butter, or a combination... half fat to flour. Good luck.

[flobadob]

Yeah daisy but I'm just thinking that if one of the measurements is a misprint I wonder which one it is most likely to be.

[daisya]

Ah right flobadob....have you tried googling the actual recipe to see if you can find it and see what it comes up with online? Might help if you could.

[flobadob]

I might just try that daisy, though my googling skills can be rather sub par and usually I give up quick enough. Usually I just find that ABers are quicker off the mark.

[daisya]

Just had a look for you and it says 8oz of short crust pastry for one recipe which is definitely 8oz flour and 4 oz fat. This would seem a better quantity to me and I'm quite experienced in baking but it depends how you feel about it. Sorry I can't be of more help.

[flobadob]

I saw this on a site, can anyone translate it for me?

1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water


Read More http://www.epicurious...-108789#ixzz1erEX22LR

[TheWinner]

This is an american recipe. Using american cups. (These can be bought very cheap atTesco). Their butter is sold in sticks, but the recipe shows how many it is in our Tablespoons. Their vegetable shortening is the same as our "Pura" or "Trex".

[espookid]

Try using allrecipes .com as they tend to all the same ones and they have a converter option

[flobadob]

Thanks, I'll look it up tomorrow and might try the pie again. The first one basically ended up like a pear crumble.

[daisya]

Surely it's going to be easier to just use ounces and make it half fat to flour, it really is simple enough to do that once you get the amount of flour. Being a baking fanatic for years as I said, I would use either 8 oz flour and 4 oz fat or 6 oz flour and 3 oz fat depending on size of container. Make it easy on yourself and don't get involved in cup sizes as we really aren't used to it here.

[treetops1]

As you are trying to make a Pear Tatin the pastry will be flakey not shortcrust. Try James Martins
http://www.bbc.co.uk/...monspicedpearta_93210

[TheShakeperian]

If you are making the 'high fat' pastry in the James Martin recipe that treetops suggests the essential thing is too keep it cold , or the fat will make the pastry too sticky to roll . You need to put it in the fridge wrapped in cling film for at least 1/2 an hour before you roll i, then just get it out of the fridge and roll right away. If you have a marble or glass rolling pin put that in the fridge as well so everything is cold.

[flobadob]

Perhaps it is supposed to have a high fat content then. If that is the case I cannot work with it. However if I use more flour perhaps it will not work well as a dish. I will probably not try it for another while, maybe before Christmas.

[TheShakeperian]

As said, there are high fat pastries like the one in the link posted, but it is ESSENTIAL to work them cold . Cold fat cut into fine cubes, Ice cold water to blend in the fat and then put the entire pastry block into the fridge wrapped in cling film. Leave the pastry in the fridge for at least 1/2 an hour then roll it quickly before it warms up and gets sticky. I would use a marble rolling pin and put that in the fridge as well as the pastry.

[flobadob]

Thanks for that shaky. The one I have is wooden and I don't think I'd invest in a marble one just for the sake of a par pie. Next time though I'll chill the pastry for longer and put the pin in the fridge too. Also I night put in a little less butter and see what the outcome is.