Pastry casing

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I’ve been using the same recipe for pastry casing for years. But, until now, I haven’t shared it on its own. I think it needs to have its place in the basics section of my blog because it’s, well, a basic, and it’s better to have it here with all the tips and tricks and not having to say how to make it each time I make a flan, tart, or quiche.

Pastry casing

The recipe I’m sharing today has sugar in it. Only 15g, but still, it might classify as a sweet pastry. So, if you plan to make a quiche, use this recipe, but don’t add the sugar. Some of the recipes in which I’ve used this pastry casing were: Banana Flan, Breakingwell tart, Lemon meringue pie, and Pineapple and cardamom tart.

Ingredients for the Pastry casing

– 175g white flour
– 75g soft butter
– 1 free range medium egg
– 15g sugar

Pastry casing. Making the dough

Start by making the pastry. In the bowl of the food processor, tip in the flour, the cubes of butter, sugar, and the egg. Mix in the food processor until it starts resembling as crumbs, as in the top-right. Tip it onto the floured worktop and start kneading. The dough doesn’t need a lot of kneading. It should be handled asĀ little as possible, or the butter will melt.

When the dough is ready, cover it with cling-film and put it in the fridge for 10 to 15 minutes. The cling film will not let the dough dry out, so make sure the whole surface of the dough is covered with it.

Pastry casing. Rolling the dough in the baking tray

Pre-heat the oven at 180C or 160C for fan assisted ovens.

While the oven is heating, roll out the pastry on the floured worktop. The thickness of the pastry should be 2mm. Use an adjustable rolling pin if you have one. If you want to oil the baking tray now is the time.

Carefully lift the dough and line the baking tray with it. Leave the excess dough on the baking tray. The best time to cut it is after the blind baking. During baking, the dough will shrink and the only way to make sure the margins will be nice and even is to cut them then. No worries about the waste, I have a nice idea for the remaining dough.

Pastry casing. Baking the pastry

Prick the base with a fork. Put a piece of baking paper on top of the dough and put ceramic baking beans on top. If you don’t have ceramic baking beans, use rice. To avoid wasting the rice, keep it in a special jar, to use it again when you are baking. I haven’t used rice before, as far as I remember, as ceramic beans are available in most shops, are cheap, and long lasting too.

Blind bake for 10 minutes. It’s called blind bake because you can’t see the dough. The ceramic baking beans will ensure that the dough will not rise, but it will be even and nice. After those 10 minutes, remove the baking beans and lift the baking paper. Now is the time to cut the excess dough. Instead of discarding the remains, put them on the baking paper that was on top of the pastry casing. They will make lovely biscuits. You can eat them as they are with some chocolate cream, or you can use them for another dessert, like the base for two small individual cheesecakes. Put the pastry casing back in the oven, for 5 more minutes.

Now is baked. Take it out of the oven. Let it cool for a few minutes in the case if you want to. After that take it out and leave it on a cooling rack.

Do you have a go-to recipe for the pastry casing?

One thought on “Pastry casing

  1. Without a doubt the best pastry case recipe I’ve tried. It’s not my go to for all quiches and I’ve even used it as a base for a pastry pizza (my daughter isn’t a fan of dough)

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