Why is my pastry always a disaster?

[eslteacher]

I have tried three times in the last week to make pastry, and three times I have failed! Would love some ideas as to why.

First two times were for mince pies. Used this recipe first, and when they came out of oven they were so crumbly, even after a lot of cooling, that half the pies fell apart as I took them out of the tin.

Then I tried a recipe from the GBBO winter bakes book, and took the further step of chilling the pastry before using. But it was even worse, I couldn't roll it out as it just kept falling apart under the rolling pin, and the finished baked pies were even more crumbly and prone to falling apart than before.

Then tonight I tried to make a Jamie Oliver pastry recipe for a pie topping, essentially similar to the mine pie recipes but with suet and no sugar. I decided maybe the problem before had been that I used soft butter instead of hard butter, so this time I used hard, cold, diced butter AND chilled for two hours...but had exactly the same problem. When rolling out it just kept falling apart, was too wet, and there was no way I could get it in one piece onto the pie dish - this one didn't even make it as far as the oven, we ended up eating a stew, not a pie!

What am I doing wrong? I keep reading "don't overwork the pastry" but I don't know what that actually means. I can only think that my technique for rubbing the butter into the flour is wrong. Right now I am tempted to just go back to buying ready made pastry, but don't want to admit defeat and would love any tips on where I am going wrong.

Usually, over-crumbly means it's too 'short' i.e. there's too much fat in it. Overworking means excessive handling - kneading rather than gathering - but this usually makes pastry tough rather than crumbly because the gluten has been activated too much or the fat has got warm.

Good rubbing in means using your fingertips to rub together the fat and flour, lifting it high above the bowl and allowing it to drop down. The finished texture should be light and like fine breadcrumbs.

If your pastry is falling apart in a dry way when rolling then it may need a drop more water to keep it together before chilling. If it's too wet then work a little more flour in as you're rolling it out.... sprinkle some on the board, some on the flour and a bit more on the rolling pin

Ok, well this method works for me. I use a food processor but can use the hand rubbing in method. For every unit of flour add 1/2 the weight in fat, lard/butter works but as a vegetarian I use all butter. Blitz the cubed fat and flout in said mixer until it resembles breadcrumbs. Add very cold water drop by drop whilst the mixer is going. As soon as it forms a ball stop the machine. Turn out into a bowl and leave in the fridge for about 1/2 an hour. Metal tins work best, use one with a loose bottom if making a quiche or flan. Roll out pastry and line dish. Par bake if using a runny filling such as custard.Prick base, cover in parchment and weigh down with baking beans or dried beans. Cook for about 20 mins. Remove beans/paper and fill. I find that when making fruit pies, only metal enamel dishes do the job well. Don't follow recipes to the letter, as ingredients differ. Hope this helps.

The recipe you linked to has a lot of butter in proportion to the flour so that would make the pastry really crumbly.

I'm no great cook but, for some reason, I find pastry really easy. Just 8oz flour, 4oz of butter (chilled and cubed) Rub in with finger tips, gradually add small amounts of water and bind with a fork at first. Then use your hand to collect together, wrap in cling film and chill for 20 mins. Lots of flour on your roller and the worktop when rolling out. Keep flouring all the time and turning teh pastry over. If you have hot hand, rinse under teh cold tap first. Also, don't roll under any direct lights - makes teh pastry sticky.

x-posts there. But 2:1 flour to fat is the key.

I use parchment paper or grease proof paper when rolling out. Basically use 2 sheets, put pastry in between and then roll out. I find it so much easier than trying to stop it sticking on work top or board.

Hope that helps, good luck.

I also use a food processor...I couldn't ever make pastry by hand as I have warm hands! You do need block butter rather than butter spread though.
I blitz the fat and flour (and sugar if needed) and then add water a drop at a time to bring the dough together. I then chill the pastry for 30 mins.

I still use ready made pastry for anything other than shortcrust.

I made some pretty good pastry yesterday and I couldn't be arsed to chill it. I use my Kitchen aid and a Nigella recipe which is 2:1 flour to fat and the fat is 50% butter, 50% Trex. Both straight from fridge. Bash around in mixer till like breadcrumbs then bring together using cold water and/or a bit of fruit juice. The recipe says juice of an orange but tbh I just use what ever is in the fridge. Then I roll it out quick and try not to touch it.

Thank you so much for all the tips. I will have another go soon using some of these tips and let you know how I get on.

Food processor users - do you just use the normal metal chopping/mixing blade?