#shortcrust pie pastry

[jujusorelli]

Pies - British Shortcrust Pie Pastry Recipe A quick and easy-to-make alternative to pre-made pie crusts, this shortcrust pastry dough is a staple in many British recipes.

[hyskoa-relatable]

British Shortcrust Pie Pastry Recipe This shortcrust pastry dough is a standard in many British recipes because it is a quick and simple substitute for pre-made pie crusts.

[askwhatsforlunch]

Blueberry Galettes

These simple Blueberry Galettes make a more-ish and deliciously comforting dessert to your weekend lunch, especially on a grey and rainy day! Happy Sunday!

Ingredients (serves 3):

1 1/3 cup frozen blueberries

4 tablespoons caster sugar

2 tablespoons coarnflour (starch)

1/2 lemon

415 grams/14.6 ounces Almond Pastry 

1 egg

Icing Sugar, for sprinkling

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

In a medium bowl, combine frozen blueberries, caster sugar and cornstarch. Thoroughly squeeze in the juice of the lemon halve. Give a good stir until perfectly combined. Set aside.

Divide Almond Pastry into three equal portions, and roll each onto a lightly floured surface, into a circle, not too thinly. Trim the edges, and gently place Almond Pastry circles onto prepared baking tray.

Arrange blueberry mixture in a heap onto the centre of the Pastry circles. Fold the edges of the galettes, slightly on top of the blueberries.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galettes with egg wash.

Place in the hot oven, and bake, at 200°C/395°F, 25 to 30 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly. Then, sprinkle lightly with Icing Sugar.

Serve Blueberry Galettes, warm or cooled, with or without a scoop of Whisky Ice Cream or a dollop of crème fraîche, and a glass of chilled Champagne!

[anime-scarves]

Made steak and ale pie with my brother today. It was incredible!!

[markgraeflerin]

Hamburger Apfelkuchen

Weil es gerade zum Bericht unserer Hamburg-Reisen passt, habe ich heute zum Sonntagskaffee einen Hamburger Apfelkuchen für euch. Er besteht aus einem Mürbeteig, der mit einem Marzipan-Butter-Teig gefüllt und mit gefächerten Apfelvierteln belegt wird. Absolut verführerisch – wer mag, kann den Kuchen mit Schlagsahne servieren, ich habe ihn einfach mit ein wenig Puderzucker bestreut. Hamburger…

[totalutfrysning]

Recipe for British Shortcrust Pie Pastry A quick and easy-to-make alternative to pre-made pie crusts, this shortcrust pastry dough is a staple in many British recipes. 1/4 cup shortening, 4 tablespoons ice water or more as needed, 1 cup all-purpose flour, 1/4 cup chilled butter cut into pieces

[kirayukimuras]

Recipe for Traditional Bakewell Tart

The classic baked English dessert known as a Bakewell Tart is a low-profile pie pastry shell filled with a thin layer of frangipane, an almond-enriched sponge cake.

[buffetlicious]

Picked up a couple of snacks from Wu Pao Chun Bakery (吳寶春麥方店) in town. The first is German Pudding Tarts (德式布丁挞) at S$2.30 each. Not sure why it wasn’t called egg tart as this sure tasted just like one. This one used shortcrust pastry rather than the flaky pie pastry. The pudding surface is lightly caramelized just like Portuguese Custard Tart (Pasteis de Nata).

They named this loaf of bread – Spring into Life (葱上云霄). Baked with sweet, caramelized onions with cheesy crusted top. This S$5.20 savoury loaf of bread is good enough to munch on its own or with a piece of ham.

[princessracecar]

“Describe to me in detail the exact texture of a perfect pumpkin pie.” Says Armand from behind his notebook.

“Uh” says Janet, the manager at the all night bakery exactly 3.475 miles away from the condo he shares with Daniel.

He doesn’t need Daniel knowing about his plans and Daniel is a great many things, but stupid is not one of them.

The bakery’s two regular employees, Elizabeth and Garret shoot them furtive glances from behind the counter. He’s not allowed to talk to Elizabeth and Garret anymore. Apparently he was being “creepy” and “intense” and waiting to ambush them with questions out in the parking lot was also not acceptable. Daniel wants him to rely less on his vampiric gifts. “If you’re going to act like a human, you should maybe try to actually act like a human” he had said. Whatever that means. Armand hasn’t been a human in a very long time and many of their behaviors are confusing to say the least. But if he isn’t to use the Mind Gift to parse the answers he needs, he needs to be… personable.

And so he sits with Janet, who had agreed not to call the police on him as long as he promised to “stop being weird” and buy something. The look on her face implied that he should buy several somethings. Perhaps many somethings. There was now a box of individually wrapped slices of cake settled on the table next to them in the corner booth that they are currently occupying. He can’t bring the cakes back to Daniel because then he will absolutely know something is going on, but perhaps he can leave them on the doorstep of a family the next street over without arousing suspicion.

He can tell that Janet is trying very hard not to ask him why he doesn’t try some of the pies the bakery has on display. It’s a fair question. Maybe he can pretend to be allergic to eggs. There are eggs in pies aren’t there? Food is so much different now than it was when he was alive. He takes a breath he doesn’t need and says very quickly “This is my first Thanksgiving with my husband and I want it to be perfect.” There, that was a normal thing to say. It even had some relation to the truth. Somewhat. If you squinted a lot. Janet, however, visibly relaxes in the booth across from him and beams in delight.

“This is Armand.” Says the still smiling Janet to the tall and rather disheveled looking blonde woman wearing chef’s whites with her hands buried in some sort of floury mixture spread out across the top of the metal table in the back room of the bakery. The woman had tersely introduced herself at Katia before turning to Janet and proclaiming “Isn’t that the guy who was being weird on the security cameras?”

“This is shortcrust pastry.” Says Katia after several tense minutes and a very pointed eyebrow from Janet. Armand dutifully writes “shortcrust pastry” in his notebook.

Katia takes on the air of someone about to deliver a very in-depth lecture. The slight tightening around her eyes (as well as her inner monologue) implies that he had better pay attention.

“It’s used in both sweet and savory pastries, tarts, and pies and is referred to as a “short” crust because the texture is light and crumbly.”

Katia explains to him the process of making the pastry. For some reason there is rendered animal fat involved and he is made to absolutely promise that he will not use “the devil’s ingredient” although he is utterly unsure what “Crisco” is. Perhaps some sort of poison.

“We roast our own pumpkin in house. It’s sourced from a local farm that’s known for their pie pumpkins.” says Katia. Armand feels his eyes widen ever so slightly in doubt.

“Of course, you can always use canned pumpkin” she continues with the air of someone who has just suggested that he eat raw sewage.

“It appears very… orange” hazards Armand. Katia narrows her eyes at him.

“I am certain most humans love it!” He backpedals. Katia gazes at him a moment longer and then visibly moves on.

She shows him the finished pies balancing on the cooling rack. They are no less orange than the roasted pumpkin that she had shown him earlier. He had looked up pictures of pumpkin pies on the internet and hoped that they would perhaps look less orange in person. He thinks that actually, the opposite is true. At least the baked ones no longer looked like soup.

“And people enjoy these?” He asks

“Yes.” Says Katia irritatedly. “Now get out of my kitchen.”

He strolls home through the night, box of cakes wedged awkwardly under one arm. He had no idea human food was so complicated. He supposes that he hasn’t given much thought to human food in a very long time. When he was alive it was more about sustenance than pleasure. He realizes that he wants this meal to be pleasurable for Daniel, after all it will be his last Thanksgiving as a human.

[askyves]

Hello everyone. Thank you for your patience while I worked on transcribing this recipe. I tend to measure by eye and instinct, you see. So it took a bit to properly measure what I typically use and turn it into a usable recipe.

That being said, this is a recipe for a rather experienced baker, so don't be discouraged if it takes a few tries to get the hang of it. Feel free to leave me any comments or questions you may have.

As for the crust, any shortcrust recipe will work just fine. Pie crust or tart crust are acceptable alternatives as well.

Licht's Favorite Darioles

Ingredients:

1/4 cup blanched almonds

175 ml cold water

150 ml heavy cream

2 eggs

1/4 cup sugar

1 tsp rosewater

1 cup minced strawberries

1 recipe of shortcrust pastry

Method:

Press pastry into mini tart tins. Prick the dough and divide the strawberries among the tins (these will act as pie weights during the blind bake)

Bake the crusts in a hot oven at 425°F/220°C for about 10 minutes until just starting to brown.

Pound the almonds until finely ground. Stir in the water and let sit for 10 minutes. Strain through a cheesecloth.

Measure out 150 ml of the mixture and mix with the heavy cream.

Whisk the eggs and sugar in a saucepan until homogeneous. (Take care not to whisk so much it turns frothy.)

Set over low heat and slowly stir in the cream mixture. Continue cooking while stirring constantly until thickened.

The custard is ready when it reaches nappe, meaning the consistency where it can coat the back of a spoon evenly, like so:

At this stage, stir in the rosewater and remove from the heat. Pour into the cooled tart shells and shake a bit so the custard can properly coat the strawberries.

Bake in a moderate oven at 350°F/175°C for about 20 minutes until set. The center should still be a bit wobbly.

Cool completely and chill before serving.

Taglist: @floydsteeth @littlewitty @the12thnightproject @bubblesthegreat3 @anonymousnamedhera @5mary5 @otomedad @solacedeer @sh0jun @yvies-whore

Please let me know if you would like to be added or removed.

[asktheritochampion]

I’ve noticed that lots of your recent questions have been… quite violent. Either that or entirely nonsensical(*cough* Tulin *cough*). While those questions are quite interesting, and provide fascinating insight into many facets of your personality, I can’t imagine they’re easy to go through all day. As a return to the more mundane questions, what are your preferences towards baked goods? And are you aware of the other champion’s preferences?

I'll admit, it is a refreshing change to be asked something reltively mundane.

I personally don't eat a lot of baked goods, my diet is very protien and vegtable based to maintain by sleek and muscular form. However, I can appreciate Rito baking for special occations such as festivals and holidays.

My personal favourites of our traditional bakes are hot pepper windmills. They're a fairly simple butter pastry containing pepper jam and glazed in honey. Because Rito lack the heat/pain response from capsaicin, 'hot' peppers taste...well, just rather sweet and floral to us. Thus these pasteries are a sweet treat for Rito but almost inedible to most other races.

A few other worthy mentions would be bakes such as wildberry towers, which are small circles of fluffy vanilla cake filled with wildberries and jam. We grow a lot of wildberries in Hebra so wildberry cakes are fairly traditional at celebrations. We make them into thin, tall towers because Rito swalow our food whole and that's an easy shape for it.

There's also some fairly acceptable savoury bakes. A warrior pie is a pouch of shortcrust pastry filled with baked and spiced chicaloo nuts and acorns. Nuts are a very large part of the Rito diet and good for our digestion, and are a good sorce of protien in the winter when the meat is scarse. They're called warrior pies because they are sturdy for travel, keep for a long time, and are very dense to fill you up; so traditionally they're a food that warriors take with them into battle.

Then there's a baked good we Rito rather enjoy frightening Hylians with called a baked rat. Contrary to the name, it is not, in fact, a baked rodent. It's a sort of pancake-esq batter filled with finely chopped bird meat and potatos, usually coloured red with hot pepper juices, and glazed with a sugarcane shell and sprinkled with herbs. The gimick is that they 'burst' when you break them in half and look like the vicera of a dead animal, which is appealing to the preditor instincts of a Rito. The reason they became called baked rats is because during the harsh winters, sometimes bird meat would be scarce, and in times of famine when the Village has been unable to get meat, we've turned to other sorces of protien such as insects. For a long time it was traditional to add earth worms in replacement of meat, which people would tell their fledglings were 'rat tails' to make them seem less unapealing. It amuses me greatly that whenever a Hylian visits the village and see's a treat being consumed with the name 'baked rat' that the featherless blights tend to lose all color in their faces and make a hasty exit.

As for the other Champions, I'm unfamiliar with their preferences. Zora have a hard time processing a large amount of glutenous foods, thus most of their diet tends to avoid tabantha wheat. However I know Mipha has made cookies before using flour made from rice. I can't imagine Daruk eating many baked goods, as the Gorons typically consume mostly rocks. Due to my inability to enter Gerudo Town, I'm unaware of what foods are popular amongst the Gerudo, however I have seen Urbosa enjoy a variety of Hyllian bakes at the Castle.

Both the Princess and her little shadow practically gorge themselves on an enormous variety of baked treats when at the castle. There's forever servants rushing around, setting up lengthy tables with huge amounts of facinating foods - more than any one princess could ever eat. I couldn't name them all if I tried.

[askwhatsforlunch]

Pepper, Tomato and Onion Galette (Vegetarian)

This simple Pepper, Tomato and Onion Galette makes a beautifully tasty dinner, the smokiness of the paprika and the flavour of roasted veges warming up a cold night. Happy Saturday!

Ingredients (serves 4):

2 small Garden Bell Peppers  bell peppers (preferably of two different colours), rinsed

1 small onion

1 small red onion

1/2 cup Cherry Tomatoes, rinsed

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon fennel seeds

1/2 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

1/2 tablespoon demerara sugar

2 tablespoons olive oil

375 grams/13 ounces Rosemary Pastry

1 large egg yolk

Halve and seed Bell Peppers, and cut them into thin slices. Add them to a large bowl. 

Peel and thinly slice onion and red onion, and add them to the bowl as well. 

Halve Cherry Tomatoes. Add to the bowl.

Season with smoked paprika, dried thyme and oregano, fennel seeds, fleur de sel and black pepper. Sprinkle with demerara sugar. Drizzle generously with olive oil, and toss well, to coat in oil, herbs and spices. Set aside.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll Rosemary Pastry out into a large circle, roughly 30cm/12″. Transfer Pastry circle onto prepared baking tray.

Pile reserved vegetables generously onto the Pastry, leaving out about 2cm/0.80″ on the edges. Fold the edges of the Pastry on top of the vegetables.

Lightly beat egg yolk, and brush the edges of the Pastry circle with it.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the Pastry is beautifully golden brown.

Serve Pepper, Tomato and Onion Galette immediately with a robust red, like Southern France's Saint-Chinian.

[petermorwood]

Steldene Curd Tart

@dduane's "Food and Cooking of the Middle Kingdoms" is a bit light on sweet dishes, so when we encountered a bag of Lithuanian "tvorog" - cheese curds - in the local supermarket, minds turned to a common historical version of cheesecake, and this is the result.

The basic recipe is a Yorkshire curd tart, of which there are plenty. Foods Of England (website parked, check Archive) has just one example, along with numerous other curd-based dishes.

This has the characteristic Steldene tweak of being a bit spicy, hence the crystallised ginger and a touch of ground chilli. In this case it was Habanero powder, added with great caution. A scant half-smidgen was enough for a pleasing tingle; next time (half the bag of curds remains) I'll add a little more to find out what happens.

What is a smidgen? This is... :->

As always, this chilli addition is meant to enhance the taste, not be some daft macho challenge that ends up in the bin, so start small.

Ingredients

225 g ready-made or home-made shortcrust pastry

50 g butter

50 g caster sugar

1 medium egg, beaten

1/2 tsp mixed spice (include a little ground chilli of your preferred hotness, if desired)

grated zest and juice of 1 lemon

225 g curd cheese, or drained full fat cottage cheese

75 g crystallised ginger, chopped

3 Tbsp milk or cream

Method

Preheat oven to 180°C/160°C fan/350°F. Line a 9 inch/18 cm pie dish with baking paper or grease with butter.

Roll out the pastry on a floured board, and then line the prepared pie dish with the pastry.

Beat the butter and sugar together in a large bowl until it is light and fluffy.

Add the beaten egg, mixed spice, and lemon zest and juice, then mix well.

Add the remaining ingredients, and then spoon the filling into the pastry lined pie dish.

Bake in the middle of the preheated oven for 25 to 30 minutes, or until the filling has set and is turning golden brown.

Remove from the oven and allow to cool in the pie dish. Serve cut into slices at room temperature.

Note: even when cool the freshly made pie is crumbly; left overnight it gets firmer but will never be as solid as a cream-cheese cheesecake.

If fresh cheese curds, curd cheese or tvorog (look in shops selling Central European groceries) are hard to find, you can use drained full fat cottage cheese instead.

The original "Yorkshire curd tart" recipe called for standard dried fruit such as sultanas, raisins or currants. Chopped crystallised ginger was our adaptation. You can see the bits here, and the rather crumbly nature of the filling.

Crystallised ginger is more sugary than dried fruit, so watch out during baking: you can see where "just nice" was heading for "too much".

It was, however, still "just nice", and there's a lot less curd tart now than when these photos were taken.

It's very good, quite easy, even easier with store-bought pastry, and we're definitely going to make it again.

[kebriones]

A tart is typically a shallow, open-faced pastry with a single crust, often made from shortcrust or puff pastry. It features a fluted edge that adds an elegant touch. The crust is often pre-baked, known as blind baking, before adding the filling, which can be sweet or savory. Tarts are renowned for their artistic presentation and are commonly filled with ingredients like fruits, custard, cream, or even savory options like quiches.

On the other hand, a pie is a deep-dish dessert that comprises a bottom crust, a filling, and a top crust. Unlike tarts, pies are completely enclosed within the pastry, giving them a more traditional and homely look. The filling can be sweet or savory, and common options include fruit, meat, vegetables, or even custard. The top crust of a pie can vary, be it a lattice design, a solid sheet of pastry with slits, or even a second crust.

so we agree that american pumpkin pies are indeed tarts in reality, and not pies.

(I would ask that the audience please fight in the tags and comments about what is a tart and what is a pie. For enrichment)

[pixelfoodie]

An ancient Chinese delicacy eaten during the Mid-August Festival or Moon Festival, known as mooncake, is a pie-like pastry made with a shortcrust base called yueh ping that is traditionally filled with black sesame seed or lotus seed paste, along with red beans, roasted pork, mung beans, dates, and salted duck egg yolks. Nowadays, mooncakes are available in a variety of different sweet and savory fillings, some of which are fruits like honeydew, litchi or pineapple; chocolate or mixed nuts; abalone and seaweed; green tea, and even cream cheese or ice cream. Their round shape is not only reminiscent of the moon, but also a symbol of return or a full circle, which in Chinese philosophy stands for fulfillment, oneness, perfection, and unity. Mooncakes are meant to be shared among people, so they are typically enjoyed sliced into small wedges and usually served with Chinese tea. In ancient times, these pastries were prepared as an offering to the Moon, but over centuries they have become the most popular food of the Mid-Autumn Festival. Listed as a public holiday and an intangible cultural heritage, the Mid-Autumn Festival or Moon Festival is one of China’s most important traditions celebrated on the 15th day of the 8th lunar month when the full moon is said to be at its brightest and closest to Earth. src.: https://www.tasteatlas.com/mooncake photo ref.: Kristina Cho

[chelemlem]

oooh what kind of things do you bake? I'd love to try them sometimes 💞 have a sweet day!!

hello anon!!!!! thank u for giving me an excuse to talk about BAKING

sooo just before covid i took a 3 week dessert course and kind of became obsessed??? during lockdown i used to watch tons & tons of videos on process nd technique instead of physically yaknow Doing Anything bc i hated the idea of ~wasting ingredients~ at my mediocre skill level which looking back was an insane approach but i kinddd of think it helped bc when i started making things more regularly the improvement was p quick !!

my fave thing to bake is pastry (puff, choux, shortcrust, filo) so basically any kind of sweet tart/croissant/eclair/profiterole/pie ❤️ i also love a savoury curried egg or chicken puff but that's kind of a gamble bc what EYE think is an okay level of spice does not fly for everyone else. when it comes to large batches for a party or something i usually stick to sweet 2 be safe

pictured: fruit mascarpone tart → mango danish → tiny baby pains au chocolat <33

course i make cake and stuff too and it's FINE but i also know lots of ppl who are better at it lol. i'm pretty Terri at piping anything more complex than a simple swirl so when it comes to deco i tend to stick to covering the top with store-bought macarons/fruit and calling it a day. also maybe it's just me but full layer cakes are such a hassle to cut and store...... i adore a cutieful low commitment CUPCAKE tho <33

my order of preference when it comes to baking is pastry > cookies/brownies/cupcakes > layer cakes >>>>> bread. ugh BREAD i cannot figure her out but i Want to...... someday...

thing is bread is honestly such a delicate process where ur final product will flop unless the ratios are justé right and u proofed at something.000001 degrees and mercury is in retrograde whereas the rules of pastry are more relaxed and intuitive and involve doing vaguely unhinged things like holding fistfuls of ice cubes before you handle ur dough so the heat from ur palms doesn't melt the butter... it's also great for LAZY BITCHES LIKE ME because a "4 hour recipe minus baketime" sounds intense until u realize 3h15 mins of that is just chucking the thing in the fridge between rolls

choux au craquelin is probably what i make the most often. love a textured little cream puff!!! versatile and scalable and easy to transport... she's that girl truly

also today i remade the mango one i was telling k about and it turned out muchhh better with a chunkier filling yay 🥭

convinced i'm never going to get a pretty cross-section in my life but wtvr they still tasted good !!!

goals for the future:

bread but specifically this yummy pesto babka i had in february

creme brulee donut......... need her

crookie but less dry bc i've been kind of unimpressed by the ones i've had so far

something citrusy w/o relying on chocolate as a crutch

basically i really love baking! like experimenting/trying new recipes ofc but also just the process of consciously altering and improving upon stuff you've already made :')

and yeah feeding ppl is bonus <3 hope u have a good day too!!!