Making pastry

sarah1

do we put sugar in the pastry for the apple pie, if so do we need to use castor sugar or normal sugar.
I have a gas oven so what sort of temperature and timings do i need to use please.
and would you recommend cooking the apples first or putting them in raw ?
thanks

LameWolf

sarah1 wrote: »

do we put sugar in the pastry for the apple pie, if so do we need to use castor sugar or normal sugar.
I have a gas oven so what sort of temperature and timings do i need to use please.
and would you recommend cooking the apples first or putting them in raw ?
thanks

I only ever use ordinary granulated sugar, and it turns out fine I use about an ounce of sugar for enough pastry to do one 8" diameter pie. Don't bother cooking the apples first, they'll cook fine when you cook the pie.
I cook it for 45 mins at 190 C but I don't know what gas mark that would be, I'm afraid.

sarah1

thanks lamewolf, do i just add the sugar in or should i be using less flour to get the balance right ?
thanks sarah

LameWolf

sarah1 wrote: »

thanks lamewolf, do i just add the sugar in or should i be using less flour to get the balance right ?
thanks sarah

I just bung the sugar in as an extra.

Pink.

Hi stebiz,

There's an earlier thread on making pastry with lots of tips that may help so I've added your thread to it to keep the suggestions together.

Pink

Ashropshirelady

I use a catering recipe........

Place half the plain flower in mixer (I use a Kenwood) and all of the fats. Wizz until nicely creamed and then add the rest of the flour and enough water to form a dough. Refrigerate before using.

If you sprinkle the pastry case with a little semolina before adding the apples it will stop the pastry going soggy.

LameWolf

Ashropshirelady wrote: »

If you sprinkle the pastry case with a little semolina before adding the apples it will stop the pastry going soggy.

That's something I didn't know; I'll try it next time I do apple pie.

Ashropshirelady

A tip from my mother and it does work :j

moanymoany

catkins wrote: »

Just don't seem able to get it right - either to dry or too wet - usually too dry. I add as much water as the recipes state, but it never seems to be enough, but if I add more it then seems to be too much even though I have only added a few drops. Where am I going wrong? Is there a foolproof method. It is annoying because apart from pastry I am not a bad cook.

I made some today and when I went to roll it out it kept crumbling. I assumed it was too dry so tried to add more water but it was such a disaster I had to throw it away. I had already made a mixture for fillings (was going to make spicy chickpea pasties and cheese and onion pasties) so don't know whether to try again tomorrow or resort to buying frozen pastry

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5 oz flour - plain, but if you only have SR it works
3 oz fat - marge, butter, lard or mix

Rub the fat into the flour. Add 3 tablespoons water. If it is a bit dry add a little more water.

Okay - now here's the thing. Because you may well have to use quite a bit of flour to make it okay if it has got a bit sticky, the extra fat will stop the pastry going hard.

The ratio of fat to flour will stay the same.

If you don't and the pastry rolls perfectly first time, the pastry will be lovely and short - soft and crumbly.

redwoodmazza

If you have a food processor here is a QUICK and FOOLPROOF recipe!
Basically it's just over half the weight of flour in fat. [A fraction more than half will make a much better shortcrust pastry]
One dessert spoon of water to every 2 ounces of flour. [Use a proper measuring spoon]
Always use BLOCK margarine - NEVER soft, and from the fridge.

For example -
8 oz Plain Flour
Pinch salt
Just over 2 oz BLOCK Margarine
Just over 2 oz Trex
4 Dessert spoons water

Put the flour and salt in processor.
Add the fat.
Process for a few seconds until the fat has mixed into the flour and it looks like breadrumbs. Do NOT overmix - this takes just seconds.
Add the water and process until the pastry forms a ball and TURN OFF AT ONCE.
Put pastry in cling film in 'fridge for at least 30 minutes before using.

Quantities above can be doubled etc as required. I make a maximum of one pound of flour quantity in my processor otherwise it is too much to mix properly.

This really is foolproof - my husband made some the other week and was really proud of himself!

Good luck!