Pastry cracking as it's rolled
Asked on 4 Apr 2018 by Dilip
Hi Lindsey
I made Delia’s shortcrust pastry. It came away from the bowl clean,, I left it in the fridge for half an hour but when I rolled it out it seemed dry and cracked in places. It resembled the texture before it goes into the fridge in the cookery school video . What did I do wrong
Dilip
Hello Dilip,
It sounds like it was too cold to roll. The butter solidifies and the dough will break up when it’s rolled.
If it’s had longer than 30 minutes in the fridge, take it out and leave it in its bag for about 20 minutes.
When you unwrap the dough give it a little press with your fingers. If you think it’s likely to crack give the dough a gentle knead to make the surface a little more pliable.
Kind regards
Lindsey
Thanks Lindsey, I’ll give it a go
Dilip
Oh by the way. Can I make it and freeze the pastry?
Dilip
Yes you can, very well wrapped you can keep it in the freezer for up to 6 months.