what did I do wrong? I made pastry pie?

Gigervamp

Pastry is usually made with lard or butter or both. I use Trex as that's the veggie equivalent to lard.
If you use Trex, you don't need to use the same ratio of fat to flour (pastry is normally made with half fat to flour), you need to use 20% less.

If your hands are hot, just stick them under cold running water for a few minutes.

It does sound like you didn't use enough water. It's a fine line between using too little and too much but the more you practice, the easier it will become.

Having said that, it took me about 40 years to crack making decent pastry! :rotfl:

ladylouise62

I'm lucky to have cold fingers (well, lucky in the pastry-stakes), but to help avoid heating it, use a flat blade knife to do a lot of the 'blending in', only using your fingertips right at the end. It may take a little longer, but not much and should help.

scaredy_cat

i use one of these to mix the butter into flour - http://www.cookability.biz/kitchen-craft-pastry-blender/b_643.htm?SRC=GB1

then you can bring it together with a knife or your fingers at the end.

Perpetuallyconfused

aw,thanks so much for all the replies,it really helps. Ive bookmarked this thread and Monday is pastry day!

I will not be beaten! :rotfl: