short crust pastry?

Question

best recipe for christmas mince pies, i have a recipe but it shrinks and seems to rise in the oven, despite its claims that it doesnt change shape.

Answer 1

And be sure to use cold water, not warm or room temperature. This will give you a flakier crust.

Doc

Answer 2

Shortcrust pastry is hard to make.
I use the ready frozen sheets you can buy at supermarkets.
when using them, place a cut out circle of pastry per greased cupcake tray hole. place baking paper over pastry and either fill with baking beans or anything that will be able to last the heat of the oven. cook in a moderate oven for about 10 minutes. this crisps it a bit and will stop it from rising. fill with fruit mince (assortment of currents, sultanas, raisins, mixed peel and an alchohol like drambuie or contreau) and bake.

Good recipes are all over the internet but a reliable source is
taste.com.au

Good Luck Baking!

Answer 3

Short crust pastry shouldn't rise, it hasn't got any baking powder or yeast to make it do it. Unless you used self-raising flour by mistake.

Short crust pastry is made with half of the weight of the flour in fat, e.g. 1kg flour + 1/2kg fat. Always in those proportions.
You'll also need a couple of tablespoons of water, but it depends how dry the pastry is when you make it, sometime it may need more and sometimes less.

For a nicer pastry you can replace some of the flour with ground almonds and use all butter instead of the usual half butter half lard.