Shortcrust Pastry Help!!?

Question

I need some quick advice!! I am making a shortcrust pastry dough. I took it out of the fridge and when I roll it out it sticks to the rolling pin. I dusted some more flower but the mixture just falls apart and sticks to everything.

What do I do?? Stick it back in the fridge? I tried adding more flower but it just made it crumbly..?? Help!

Answer 1

You need to let it warm up.  Don't put any more flour in it, if anything add more fat.

Answer 2

add 1 tsp of water to the dough and mix it in until the dough comes togeather keep adding water until it is ok but b careful otherwise it will b to wet set in the fridge for 1 hour ,wen rolling the dough out it will crumble if straight from the fridge leave so it will come to semi room temp so it is easy to work with

Answer 3

try this

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SHORT CRUST PASTRY

12 tbsp. butter, chilled and cut into 1/4 inch bits

3 c. all purpose flour

4 tbsp. lard, chilled and cut into 1/4 inch bits

2 tbsp. sugar

1/2 tsp. salt

6-8 tbsp. ICE water

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For one 9 inch double crust.

In a large, chilled bowl, combine the butter, lard, flour, sugar, and salt with fingertips until they look like flakes of coarse meal. Do not let the mixture become oily. Pour the ice water over the mixture all at once, tossing together lightly with your fingertips. Gather the dough into a ball. If the dough is crumbly, and the remaining ice water by drops until the particles adhere. Dust the pastry dough with a little flour. Wrap it in wax paper. Refrigerate for at least a half hour before using.

This is especially good for fruit pies. Spread softened butter over the bottom crust before filling with fruit mixture.

Answer 4

I would add a little more fat to it.

Answer 5

If adding flour didn't keep it from sticking, then it wasn't cold enough to start rolling out.  Stick back in fridge for a couple hours, wrapped tightly in plastic film, and forget about it for awhile.  Then on a well-floured board/counter, using a floured rolling pin, roll from the center outwards.  Turn dough 1/4 turn, repeat.  Keep doing this until it will fit your pie pan.