How many folds are recommended for making shortcrust pastry?

Question

Learn how folding techniques impact texture and layering in shortcrust pastry.

Answer 1

Generally, shortcrust pastry requires minimal handling and folding. Aim for about 4-6 folds during the mixing and shaping process to develop a flaky texture without overworking the gluten.

Detailed Explanation:

The key to perfect shortcrust pastry lies in preventing gluten development, which leads to a tough crust. Folding the dough incorporates the butter and flour in layers, creating flakiness when the butter melts during baking. However, excessive folding activates the gluten, resulting in a hard, less tender pastry.

Here's a breakdown of the folding process:

1. Initial Mixing: After combining the flour and fat (usually butter or shortening), the mixture should resemble coarse breadcrumbs. This stage involves minimal folding.
2. Adding Liquid: Gradually add cold water or another liquid while gently mixing. Avoid overmixing at this stage.
3. Bringing the Dough Together: Use your hands to gently bring the dough together into a disc. This might involve a few gentle folds as you press the dough together.
4. Chilling: Wrap the dough in plastic wrap and chill for at least 30 minutes. This allows the gluten to relax and the fat to solidify, preventing shrinkage during baking.
5. Rolling and Shaping: When rolling out the dough, avoid excessive back-and-forth motions. A few gentle rolls and turns are sufficient. If the dough becomes too warm or elastic, return it to the refrigerator to chill. The act of rolling and shaping contributes to the overall 'folds'.

Therefore, the 4-6 folds are more about the gentle handling and bringing the dough together rather than a deliberate folding technique like with puff pastry.

Pro Tip:

Always use cold ingredients (butter, water) and a cold work surface when making shortcrust pastry. This prevents the butter from melting prematurely, which can lead to a greasy and tough crust.