Short crust pastry problem

Question

When i use shortening instead of butter pastry tears and splits when rolling out.....any tips or advice?

Answer 1

Make pastry, chill in refrigerator for half an hour, then roll out.

Answer 2

Use good old fashioned lard or margarine,

makes sure your weights are accurate,

your hands cool,

the water cold,

don't kneaded the pastry too much,

if you are baking in a warm country put the mix into the fridge whilst you prepare some other things for about 10/15 minutes.

Make sure your oven is also at a good temp for the best results.

ex-cook...............bye

Answer 3

Cellotape! or u can loosen it with KY JELLY

Just don't invite me over for lunch lmao

Answer 4

add a little more water. make sure its ice cold

Answer 5

In making pastry a lot of people use substances other than butter or margarine in the belief that it is similar, Spreadable Butter for example.

This is not the same as Butter or Margarine as it generally contains a degree of vegetable oil.

If the recipe called for oil it would tell you.Even though it is that little bit more difficult to mix you have to use the ingredients contained in butter or cooking margarine, not with added oils

The extra effort in using the right ingredients makes the results better