PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!

Making pastry

Options
1131416181933

Comments

  • Anne_Marie_2
    Anne_Marie_2 Posts: 2,123 Forumite
    1,000 Posts Combo Breaker
    Make bread/pizza dough when you have stress, it's brilliant bashing out the dough to get rid of tension. :rotfl:
  • stebiz
    stebiz Posts: 6,592 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Hi All,

    I've started making apple pies with the kids. I'm finding it quite good fun. Now I'm looking to do it a bit cheaper. The only thing I can cut back on is the pastry. It costs about 50p to buy. Is there a way to make this? Or would it cost more.

    Really appreciate help off any wise MSE'rs.

    Cheers
    Stebiz
    Ask me no questions, and I'll tell you no lies
  • Yes you can make pastry yourself!

    8 oz plain flour (use Value or Basics)
    4 oz fat -use marge,Trex, White Flora, lard or butter -my favourite is half lard and half butter

    Sift flour into a bowl, add the fat cut into small chunks and rub together with your fingertips until you have breadcrumblike mixture.

    Add cold water(the colder the better-have some ready in the fridge). You don't need much-about 3-4 tablespoons. Add it gradually stirring with a knife until the pastry comes together in a soft but not too sticky dough.

    Wrap it up in clingfilm or a plastic bag and refrigerate for 30 mins before using.

    You can increase the quantities easily just make sure you have twice as much flour as fat.

    Deliaonline is a good site for basics -check it out. The site is down at the mo or I would give you a link.
  • stebiz
    stebiz Posts: 6,592 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    thriftlady wrote: »
    Yes you can make pastry yourself!

    8 oz plain flour (use Value or Basics)
    4 oz fat -use marge,Trex, White Flora, lard or butter -my favourite is half lard and half butter

    Sift flour into a bowl, add the fat cut into small chunks and rub together with your fingertips until you have breadcrumblike mixture.

    Add cold water(the colder the better-have some ready in the fridge). You don't need much-about 3-4 tablespoons. Add it gradually stirring with a knife until the pastry comes together in a soft but not too sticky dough.

    Wrap it up in clingfilm or a plastic bag and refrigerate for 30 mins before using.

    You can increase the quantities easily just make sure you have twice as much flour as fat.

    Deliaonline is a good site for basics -check it out. The site is down at the mo or I would give you a link.

    Hey that is great. Really appreciate that. I'll be giving that a go later.

    Thanks again.

    Stebiz
    Ask me no questions, and I'll tell you no lies
  • Stebiz, pastry freezes really well. It is worth making up laods and stashing it in the freezer in portions.

    If you have a food processor you can do the rubbing in bit in it and add water when it's reached breadcrumb stage.
  • purpleivy
    purpleivy Posts: 3,660 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    http://forums.moneysavingexpert.com/showthread.html?t=675197&highlight=pastry+economics I was alarmed by the high cost of something I just used to lob into the shopping basket!
    [SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
    Trying not to waste food!:j
    ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie
  • hello!!

    i have a pastry question too...

    made first ever pastry last week and made two quiches - yum!:j

    i have now been given some cooking apples and want to try apple pie! BUT i have a few questions:

    - do i have to part bake the bottom like quiche?
    - do i need to add sugar or anything to the pastry to make it sweeter?
    - do i have to cook the apples a bit first or just slice thin and put sugar on?
    - i have a glass pyrex quiche / pie dish type thingy will this be ok for an apple pie (remember grandma using a tin)

    any help gratefully received!

    cheers,
    loki x
    it's nice to be important but more important to be nice!! :kisses3:
  • stebiz
    stebiz Posts: 6,592 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    hello!!

    i have a pastry question too...

    made first ever pastry last week and made two quiches - yum!:j

    i have now been given some cooking apples and want to try apple pie! BUT i have a few questions:

    - do i have to part bake the bottom like quiche?
    - do i need to add sugar or anything to the pastry to make it sweeter?
    - do i have to cook the apples a bit first or just slice thin and put sugar on?
    - i have a glass pyrex quiche / pie dish type thingy will this be ok for an apple pie (remember grandma using a tin)

    any help gratefully received!

    cheers,
    loki x

    I am no expert (trust me) but this recipe was really easy to follow.

    http://www.bbc.co.uk/food/recipes/database/bramleyapplepie_84.shtml

    Stebiz
    Ask me no questions, and I'll tell you no lies
  • My mom always used an old plate for her apple pies, thinking along those lines an ld tin plate should give a crisper bottom.

    If you blind pake the base, before adding the apples there is less chance of it going soggie.

    The apples just need peeling and slicing, they will cook while in the pie but still retain a their shape
    [FONT=Verdana, sans-serif]It matters not if you try and fail, and fail and try again;[/FONT] [FONT=Verdana, sans-serif]But it matters much if you try and fail, and fail to try again.[/FONT]
    [FONT=Verdana, sans-serif]Stick to it by R B Stanfield
    [/FONT]
  • thank you for advice!! :A

    am off to peel apples now (been soaking in bowl in case of bugs!) and will report back this evening / tomorrow on results.

    i have got lots of custard so even if i have a small disaster then i will pour custard over and hope no one notices!!!!!
    it's nice to be important but more important to be nice!! :kisses3:
This discussion has been closed.
Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 350.8K Banking & Borrowing
  • 253K Reduce Debt & Boost Income
  • 453.5K Spending & Discounts
  • 243.8K Work, Benefits & Business
  • 598.6K Mortgages, Homes & Bills
  • 176.8K Life & Family
  • 257.1K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16.1K Discuss & Feedback
  • 37.6K Read-Only Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.