Trex

AlwaysHappy

Having read a thread on here recently (not sure which one) went out and bought a packet of trex to make pastry with. The poster said to follow the instructions on the packet, and mine gives instructions for muffins - not quite what I had in mind!!!! Was thinkiing of using the whole pack to bulk make pastry and freeze what isn't used straight away, now I just need the recipe......... anyone? Many thanks

Gigervamp

Normally when making pastry, you use half fat to flour. With trex, you need to use 20% less fat. ie, 400g flour and only 160g trex.

seraphina

I use this recipe:

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it's never let me down. Like you, I divide it into two rounds and freeze. I use roughly half a packet of trex to one perfect pie crust recipe.

However, if you don't want to use American cups as a measurement, see if you can dig out the best mince pie pastry ever recipe that's on the Old Style board somewhere. I can't remember the exact thread title but the pastry therein is very similar to the recipe above, and also v. easy and reliable.

Penelope_Penguin

AlwaysHappy wrote: »

Having read a thread on here recently (not sure which one) went out and bought a packet of trex to make pastry with.

Was it this thread? I don't like Trex as I suspect it contains trans-fats. I make shortcrust by rubbing a mixtute of butter into twice the weight of flour. I then add cold water until it ocmes together into a ball. Wrap and rest in the fridge before rolling.