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Help with shortcrust?

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I wanted to make a meat pie in a 4.5-springform pan, so I made a shortcrust that called for adding an egg to a basic pie crust recipe. (I understand that the egg is supposed to make the crust less absorbent, but I don't know if that is true.) Although I often make basic pie crusts without egg very successfully, this shortcrust really was a bomb. Tough as leather and very difficult to roll out. Cooked up like a brick. Can anyone help me with a better techniques, or with a recipe for meat pie crust that is fool-proof? Is there a website you know of that discusses dough/shortcrust issues in detail?

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  1. Check out baking911.com and click on "pastry" at the top of the page. Sarah gives detailed info on how to make crusts. It's a great site.

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