🔕 🔔

My Basket ()

All questions

Why does short crust pastry dough turn out flaky and not roll properly?

asked by Kanika almost 5 years ago
3 answers 18766 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 5 years ago

Great response and lots of good tips! I wonder if the problem of "flaky and won't roll" could be describing "crumbly and won't roll"? If so, it could be due to improper measuring of the flour and / or not properly cutting in the fat.

Weighing the flour is easier and *far* more accurate than using a cup measure, but if you insist on using cups, scoop up the flour from the bin and strike it level with the back of a knife.

The fat needs to be *cold* and worked into the flour just so -- not too much or the flour won't hydrate properly. I use a food processor, I freeze my fat (half butter, half lard), and I cut it in until the remaining lumps are about the size of peas.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Not a long answer here...butter

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.