Megan's Crisp Pastry Shell

[meganjane]

This is a wonderful recipe which is excellent for Fruit Flans, Lemon Meringue Pie, anything where the filling can soften pastry. This one stays crisp.

Megan's Crisp Pastry Shell
250g plain flour
100g cold butter, cubed
25g icing sugar
1 egg, lightly beaten
1 Tbsp iced water (sometimes may need another, depending on flour and season)

Process flour, butter and icing sugar on speed 5 for a few seconds at a time.
Add egg and water and mix on speed 3-4 until pastry comes together.
Tip out on to a silicon mat and press into a ball.
Bounce once, hard on bench to release gluten.
Wrap in mat and chill for 20 minutes.
Preheat oven to 180 degrees C.
Roll out to desired shape, using a little extra flour to stop sticking and line tin or tins.
Refrigerate a further 10 minutes.
Prick base and bake for 30 minutes for a large flan or 15 - 20 for smaller tart shells.

If further baking is required after filling, brush with beaten egg white and only par bake for half the time.
The bases can be frozen prior to baking.

[cookie1]

Thanks. That will be very handy.

[Halex]

Thanks MJ, dh sent me an email today thinking we which means me should make a lemon meringue pie

H

[*suzanne*]

Thanks, I was going to try a fruit flan for my sisters birthday in October xx

[meganjane]

I'm making mini fruit flans for my DD's party tomorrow night. I love this recipe and use it exclusively for any dessert calling for a sweet pastry base.

[Wonder]

MJ des ths recipe shrink much? I have a lot of trouble making tart shells.

[Halex]

Wonder, i too have the shrinkage problem, love high pies & tarts but they never end up high

Any tips anyone?

H

[fundj&e]

when i what a high pie i use a spring form pan, it still shrinks but it still high enough for what i am using it for

[mab19]

Thanks MJ, this is already copied to my files.  I hate, hate, hate soggy pastry.

[Halex]

Good one Uni, will try that.

How do cafes get the huge high crusts?

H

[Wonder]

I have a lovely fluted pie tin that I would love to use but each time I try the pastry shrinks so much it's not useable and if I don't cut the top and leave the extra pastry then I don't get the nice fluted looking top. Would love some hints, I've tried blind baking, leaving in the fridge and freezer and nothing seems to work.

[judydawn]

I like your idea Uni, thanks for sharing with us 

[Mama Fergie]

Will ask my GD Hally as she is working in the pastry / dessert section of the kitchen at the moment. 

[meganjane]

MJ des ths recipe shrink much? I have a lot of trouble making tart shells.

They will shrink a little if cooked unfilled. I use a muffin tin with high sides and make them higher than I need.

[fundj&e]

thanks MJ for this recipe DH and DD said it was very nice


i make it lager than i need once cooled just snap the extra pastry off and add to the pie