Is pie crust the same as shortcrust pastry?
Shortcrust pastry is made with half the amount of fat as flour (mass wise). Shortcrust pastry is the same thing as pie dough. If you can make a great shortcrust pastry, you can make incredible pies (like this one – but use this crust recipe instead) and tarts.
Do you cook shortcrust pastry before adding filling?
To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.
Where was Banoffee invented?
Though you might easily think it was American, the dessert was actually invented in Britain at the The Hungry Monk Restaurant in East Sussex, by owner Mackenzie and his chef, Ian Dowding. The pair claimed to have tweaked an apparently “unreliable” American recipe for a “Blum’s Coffee Toffee Pie” in 1971.
What’s the best way to make banoffee pie?
Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes. 3.
How long do you bake a quiche Mary Berry?
In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes. Recipe extracted from Mary Berry’s Cookery Course, published by DK, £25, dk.com.
How do you make a pastry for a quiche?
First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
How do you make pastry blind for quiche Lorraine?
Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs.