#shortcrust pastry crust

[fullcravings]

Roasted Grape & Lemon Mascarpone Tart

#roasted grape #mascarpone #grape #raoasted #fruit #summer #baking #recipe #lemon #citrus #zest #shortcrust pastry crust #shortcrust #emmaduckworthbakes

[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.

#crusts #british #shortcrust pastry dough #dough #shortcrust pie pastry

[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.

#recipes #shortcrust pie pastry recipe #dough #shortcrust pie pastry #crusts

[captaindibbzy]

Distracted thought process but I was WELL in to my teens, and maybe in to my 20's before I realised I could make apple pie I actually liked.

For some unknown and ungodly reason my mum and my gran (dad's mum) both made the most sour apple pie you can imagine. Like, 4 Bramley apples, peeled, cored, chopped, and cooked down in to apple sauce with MAYBE a heeped teaspoon of sugar? And maybe some lemon. You know, for extra sour???

Anyway, put that in a pie. Short crust pastry, no need to use anything like sweet shortcrust pastry.

Serve pie with custard. I like custard! I'd certainly eat the custard!

(If you are curious both have a similar process to making rhubarb based desserts. It's horrific. Like they are objectively fine, just they need about 100g more sugar in them)

But that's just what apple pie was my whole life. Like, some of my first words were Apple Pie and my gran would make me apple pie, presumably cause everyone thought that's what I was asking for but I hated it. So presumably I learned this thing is awful, and this is the word for it. Take this unpleasant slice of sour out of my custard.

Anyway, then I learned that other people use, like, sweet apples (which also have a different texture when cooked)??? Or add much more sugar??? Spices like Cinnamon and nutmeg??? Like you can actually make GOOD apple pie?

And I asked mum about it and she's like "yeah I put in less sugar than the recipe cause I like it that way."

Like, at no point in my entire life did anyone bother to explain to me that apparently the fucking reason my parents are compatible is cause they both have the same abhorrent taste in sour desserts.

And I'm the fucking weird one here. Cause my fucking brother likes them too. He dislikes custard. But yeah, straight up Bramley apples in an unsweetened pastry crust? Great stuff! WHY ARE YOU ALL LIKE THIS!

#personal

[thejoyofseax]

Crustarde of Flesh

Today's experiment was a pie from Peter Brears' Cooking and Dining in Medieval England which is titled "Crustarde of Flesh". It's from the Forme of Cury originally, and while I've read the original text, I really only paid attention to Brears' version on this occasion. Essentially, you cook some poultry in a lightly sweet spiced broth including some vinegar, put the poultry in your pie crust, scatter on some dried fruit, beat the reserved broth with some eggs, and pour them over the poultry. Then you close up the pie and bake it.

I haven't used this kind of pie filling before, so I wanted to see how it would go, and Dun in Mara's Arts & Sciences day gave me a captive audience.

The pie itself came out looking pretty good, and rather more solid to the touch than I was expecting. This is with shortcrust pastry bought from Lidl; my hands are much too warm for me to be a good pastrychef, and I usually resort to buying it, or having someone else make it.

The egg-and-broth mix solidified to a scrambled-egg-like stuff, and given the proportion of broth to eggs (about 600ml of broth to four eggs), I was genuinely surprised at how much it actually did go solid.

Taste reviews from the audience were good; a few people were not quite convinced by the texture. I felt myself that if I had used five eggs (or perhaps four larger eggs), I'd have gotten a smidge more solidity in, and maybe absorbed the very last of the liquid that was knocking around in the base of the pie.

I think I'll try this form of filling again with different meats. Possibly also more meat; I feel like the egg mixture should be in among the meat pieces rather than in a layer over the top. I think I could also have let the broth cool a little more before beating the eggs into it.

Overall, I was pretty pleased with it, though. Good start to the New Year's cookery!

#medieval food #medieval cookery #medieval cooking #sca cookery #sca #dun in mara

[alex51324]

Useful Tips:  Pie Edition

I am my family’s Official Pie Provider for the Thanksgiving feast, and since I’ve seen several posts of Thanksgiving advice, I thought I’d share mine.  

If you’re going to Thanksgiving at someone else’s house, pie is a great contribution that won’t require oven/stove space or otherwise throw off the host’s prep schedule--and there are plenty of easy-mode options.

This advice is mainly for those baking for omnivores; however, my extended family includes one vegan and one gluten-free person in the usual Thanksgiving crowd, so I have tips for accommodating those dietary restrictions.  

1. There’s no shame in using purchased pie crust.  For a single-crust pie, like pumpkin or pecan, the frozen ones that come in a foil pan work well.  For a double-crust pie, like apple, the refrigerated kind that you put in your own pan work better.  They’re usually near the biscuits and rolls that come in a tube. 

2. If you decide on a from-scratch pie crust, I use Betty Crocker’s recipe.  Use vegetable shortening (like Crisco), all-purpose white flour (the basic stuff that comes in a 5-pound sack) and ice-cold water.  Pastry chemistry is  delicate, so unless you’re an expert, don’t experiment with substituting different fats or flours.  (The linked recipe is already vegan; for gluten-free I do a crustless option.  I can’t speak to any other dietary restrictions, other than to urge you to seek out a piecrust recipe designed and tested for that need, rather than attempting substitutions on a standard recipe.)  

3. The secret to tender, flaky pastry is to handle it as little as possible.  Once you put the water in, you’re mixing just enough to get it to hold together.  Do your best to get it rolled out and into the pie plate in one try.  If it tears when you pick it up, try to stick it back together in the pie plate rather than rolling it out again.  

4.  Pumpkin pie is one of the easiest pies you can make!  The recipe from the Libby’s can is what everyone likes & expects at Thanksgiving.   (Feel free to use store-brand canned pumpkin--they’re all the same--but get the recipe from the Libby’s website.)  There are two common beginner mistakes with it, but I’m about to tell you how to avoid both of them: 

 First, make sure you buy evaporated milk, not condensed.  (They are right next to each other; if you’re there in the store and you aren’t 100% sure you remember which you need, grab a can of Libby’s pumpkin from the shelf and look.) 

Second, read the baking instructions the whole way through.  (You have to start it at one temperature and then turn it down.)

5. Pecan pie is just about as easy as pumpkin.  Use the recipe from the Karo syrup bottle.  (Store-brand corn syrup is fine, just get the recipe from the Karo website.)  

6.  The classic apple pie is a little more time-consuming, since you have to peel and slice the apples, but it isn’t difficult.  I use the Betty Crocker recipe.   This one is the easiest of the Thanksgiving classics to make vegan--just leave out the butter, and make sure your pie crust doesn’t contain milk.  (They usually don’t, but check just in case.)

7.  Speaking of dietary restrictions, if anyone at your Thanksgiving table eats gluten-free, you can bake some of the pumpkin pie filling separately for them.  (If you’re using a purchased crust, the recipe from the Libby’s can will probably make a little more filling than will fit anyway.)  Just put it in an oven-safe dish and stick it in the oven with the pie.  (My cousin who eats gluten-free doesn’t require cross-contamination precautions, but if you aren’t sure about the person at your Thanksgiving table, ask them!)

8. Finally, here’s another easy fruit pie recipe.  This one uses a simple from-scratch shortcrust, that you mix up and then press into the pan, so it’s a good option if you aren’t confident with pastry but don’t want to buy a pre-made crust.  The recipe is for peach pie, but you can do it with apples or pears for more of a fall flavor if you want.  Just make sure you slice them thinly & check for tenderness at the end of the baking time--being a firmer fruit, they might need a few minutes longer than the recipe says.  

#pie #thanksgiving #baking #life tips

[paindealex]

Vanilla Custard Tart (Puff Pastry Crust)

Ayoko talaga gumamit ng short crust sa tart. Mas okay laminated puff pastry for taste and texture.

(shortcrust= parang yung mga ginagamit na crust sa buko pie sa tagaytay na lasang harina)

#aesthetic #food #pastry #dessert #cake #tart

[the-clockwork-three]

Day 2: Gur Cake

Also known as Chester Cake in every part of Ireland that is not Dublin

Its a type of bread pudding with pastry on the top and the bottom and a slice could have been bought for a ha'penny (half a penny) throughout most of the nineteenth century in Dublin. It got its name from gurriers, little boys who skipped school and were generally, in my father's words, little thugs. The gur cake was the only cake gurriers could afford in the bakery.

Makes 24.

Ingredients:

8 slices stale bread with the crusts cut off

3 tbsp flour

1⁄2 tsp baking powder

2 tsp mixed spice

100g (1/2 cup) brown sugar

2 tbsp butter

175g currants or mixed dried fruit

1 large egg, beaten

4 tbsp milk

350g shortcrust pastry

icing sugar for sprinkling

Instructions

Soak the bread in a little water for an hour, then squeeze the moisture out. Combine the flour, baking powder, mixed spice, sugar, butter, fruit, beaten egg and milk. Mix well.

Line the bottom of a 22 cm (9 in) square tin with half of the pastry and spread the mixture over, then cover with the remaining pastry. Make a few diagonal gashes across the top and bake at 190°C/375°F/gas mark 5 for about an hour.

Sprinkle the top with sugar and allow to cool in the tin, then cut into 24 small squares.

Recipe taken from:

Tags: @rusalkaandtheshepherdgirl @charlataninred @grimalkinsquill @unseeliethot (ask to be added or removed)

#SnaG 2023 #cw food #no graphic im not bothered #dublin history is not pretty as theres just... so much poverty #read into the tenements if youre interested #my grandparents were actually born into tenements (although granny would say say she was a level above the tenements and granda would say #that his tenement was actually one of the better ones because everyone in the building was family) #is mise an crann

[mariacallous]

A proper Beef Wellington is supposed to have:

Filet of beef

Mushroom duxelles

Pate

Puff pastry

And the sauce made from the marinade the beef was in.

A tip I learned from Jennifer Paterson, of the Two Fat Ladies, is to use a more sturdy pastry (like a shortcrust) for the bottom where you lay your beef and other goodies therein and use puff pastry for the top. That way you at least minimize the soggy bottom crust situation.

[fullcravings]

Pâte Sucrée

#pate sucree #pie crust #crust #food #dessert #baking #french #recipe #pastry #shortcrust #sweet shortcrust #sweetlycakes

[toooldforthisbutstill]

So, some of you - well, one person - expressed interest in the recipe of my leek quiche. Fair warning: I never had a proper recipe, but after 20 years of winging it, I think I have the process down. Let's start, shall we?

For the crust: either you have pre-made shortcrust pastry (or even puff pastry! It works very well), either you don't. If you don't, here's how I make shortcrust pastry:

In a bowl, pour 250g of flour, a good pinch of salt, and add 125g of diced butter at room temperature.

Mix with your fingertips, till you get some kind of crumble

Add a bit of cold water - only a few cl - just enough so the dough holds together. Flatten it once or twice with your palm, make it into a ball. Don't overknead it! Really, the less you touch it, the better

Et voilà! you can roll it out right away, or put it in the fridge till you need it ^^

Now for the quiche:

Wash and chop three leeks - sometimes four, if they're a bit tiny, or even just two, when you get some big ones.

Put them in a large amount of boiling water, lightly salted

Warning: you only want to blanch them, not completely cook them. It takes little time, be careful!

Carefully drain your blanched leeks, and let them cool a bit

Preheat your oven - for me it's on thermostat 5-6, so, medium-high? - and line your pan with the rolled out dough

Then, crack 5 eggs in a bowl, and whisk them with 20cl of liquid cream and a little salt. I usually add some moutarde, like, 2 tsps?, but sadly it's been some months since I could find any. So, no moutarde today. But if you have it, don't hesitate

Cheese! You add shredded cheese to your eggs, like, 50g as much as you want (but really, a good handful is enough) Here it's emmental, the most common.

So now you can spread your leeks onto the dough, and pour the egg mix over it. You can help distribute the filling with a fork, if it gives you trouble

If you think it misses some cheese, now is the time to add a little more on top ^^

And in the oven it goes! for, uh, I don't know, 45min? Maybe? really I have no idea, I just check it from time to time until it's done

Speaking of which, it smells really good right now, brb

Ta-da!

@realitys-exegesis Here you go!

#c'est la vie cuicui #recipes

[xxx109bradpittfanxxx109]

Vinegar Pie

After some Googling this pie made me go ooooh.

Vinegar Pie is also known as Desperation Pie and was made when people had trouble finding flavourings for pie, so used vinegar instead.

The recipe I used has nutmeg too, because how can I resist nutmeg? And the recipe is super simple.

The recipe calls for a pie base so I started here:

Ingredients

220 g flour

50 g soft icing sugar, sifted

15 g almond meal

1/4 tsp salt

100g butter, unsalted, cold, cut into 1cm cubes

1 large egg, at room temperature (55-60g)

I sifted the dry ingredients together, put it in the food processor, added the cubed butter, then pulsed until it was all bread crumbly and mixed.

Next I added the egg and pulsed again until everything was wet and mixed through.

Then I kneaded the pastry on the counter into a smooth ball. Flattened it into a disc, put it in a covered bowl and refrigerated for 30 minute.

After 30mims I rolled it out to fit my tart tin.

I pricked the base of the pastry with a fork and chilled it in the tart tin for about 30 minute

While the pastry chilled I collected my filling ingredients:

4 large eggs

310g sugar

56g butter, melted

22.5ml apple cider vinegar

5ml vanilla extract

generous sprinkle of nutmeg

While the pastry baked at 200°C for 15mins, (I didn't bother with baking weights, it didn't puff) I combined the eggs, sugar, butter, vinegar, vanilla extract and nutmeg.

I whisked it until combined (so.easy)...

...then poured the filling into the pre-baked pie shell.

Then I popped it back into the oven for 35mins at 180°C until it was set but still wobbly.

And let me tell you. Yum. Hot or (I presume) cold, it is soooo good.

I decided to chuck in as much nutmeg as my heart asked for (brilliant choice) before baking, and I only had apple cider vinegar, so the pie wasn't very tart (geddit?), so to cut the sweetness I'll definitely add some whipped cream to my next slice .

And the pastry? Uh-mazing.

#brad pitt #food #foodblogger #ozarks #Southwest Missouri #care to learn #ozark cuisine #vinegar pie #desperate for another slice #crisp pastry for the win

[candyic]

Hello! May I have a list of pronouns related to strawberries, cake, pastries, bunnies, and/or summer (the season)? Apologies for the long list, if you are more comfortable doing fewer I would prefer pastries, bunnies, and summer. Thank you!

- 🍰 Anon

@pronounsrus has a GREAT list of bunny themed pronouns here that i have actually added to my hoard from! i also recently posted some summer themed pronouns in conjunction with another theme everything else you requested is underneath the cut!

also, i have not had a new anon in awhile so i am very happy to have you here <3 /p /gen

straw/berry/strawberry/strawberries/strawberryself or strawberry/strawberry/strawberries/strawberries/strawberryself

cake/cake/cakes/cakes/cakeself

frosting/frosting/frostings/frostings/frosting self

sprinkle/sprinkle/sprinkles/sprinkles/sprinklself

short/crust/shortcrust/shortcrusts/shortcrustself

puff/puff/puffs/puffs/puffself

filo/filo/filos/filos/filoself

choux/choux/chouxes/chouxes/chouxself

tart/tart/tarts/tarts/tartself

pie/pie/pies/pies/pieself

doughnut/doughnut/doughnuts/doughnuts/doughnutself

🍓/🍓/🍓s/🍓s/🍓self

🍰/🍰/🍰s/🍰s/🍰self

🍩/🍩/🍩s/🍩s/🍩self

🥐/🥐/🥐s/🥐s/🥐self

🥮/🥮/🥮s/🥮s/🥮self

🎂/🎂/🎂s/🎂s/🎂self

🧁/🧁/🧁s/🧁s/🧁self

🥧/🥧/🥧s/🥧s/🥧self

🍮/🍮/🍮s/🍮s/🍮self

👩‍🍳/👩‍🍳/👩‍🍳s/👩‍🍳s/👩‍🍳self, 🧑‍🍳/🧑‍🍳/🧑‍🍳s/🧑‍🍳s/🧑‍🍳self, or 👨‍🍳/👨‍🍳/👨‍🍳s/👨‍🍳s/👨‍🍳self

#pronoun help #request #neopronouns #emojipronouns #emoji pronouns #🍰 anon

[mweh24]

Types of Pastries in Bread and pastry productions~.

1.Flaky Pastry. -Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.

2.Danish Pastry. -Danish pastry is a yeasted, buttery pastry of many layers. Used most often for sweet breakfast or dessert pastries, it's cooked until crisp and flaky on the outside, while the centre stays soft.

3.Choux Pastry. -Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

4.Filo/Phyllo Pastry. -Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

5.Short Crust Pastry. -Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. 

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#sweet and sexy #promote #grade 12 #the goat

[peearrdee]

I have never had pie :D

Well the kind of pie you're re blogging at least bdhdhd

-💫

Pies are amazing! My grandmother taught me to bake fruit pies, but there’s all sorts of savory pies too. Pie is an ancient method of preserving food that would quickly go off for longer stretches. A basket of raspberries might go bad in a few days, but baked in a pie they could last a week or two. The prolonged heating sterilized the filling and the pastry crust sealed out oxygen and bacteria. The crust even provided a convenient way to hold the filling: flaky shortcrust is a more recent thing, many pies were made with hot water crust like british meat pies, which harden into a stiff, chewy crust that’s more durable than the delicate crusts we associate with fruit pies.

To me the ideal pie is one that can be eaten hot or cold, and if it’s cold/room temperature the crust has enough structure you can carry a slice in your hand, hand pie or not. It’s a delicate balance between developing too much gluten which makes the crust tough, and developing too little, which makes the pie liable to fall apart if removed from the dish.

#asked and answered #💫 anon #baking

[maudeboggins]

made this yesterday and it's really good! I ended up using a store-bought pie crust to make things easier for me, and I used cherry jam instead of raspberry. I also used AP flour instead of pastry and it didn't make a difference.

#recipe book #the key is getting a good frangipane which this recipe provides #i have seen other frangipance based tart recipes where it is far too liquid and doesn't set but this one is great