Editor's Rating
Shortcrust pastry is often used as a shell or as a base for basic pies, tarts, or quiche, may it be sweet or savory. It is probably the most versatile of all the the other types of pastries.
A lot of people are hesitant to make pies thinking they have to follow a lot of elaborate steps. In my years as a pastry chef, I find pies to be the easiest baked pastries to make, especially when you’re working with quick and easy shortcrust pastry.
Shortcrust pastry is often used as a shell or as a base for basic pies, tarts, or quiche, may it be sweet or savory. It is probably the most versatile of all the the other types of pastries. Unlike the more complicated choux pastry or puff pastry, shortcrust pastry is pretty much straightforward. To make these cute little apple pies, we will have to work with shortcrust pastry and as always, I’ll guide you throughout the entire process. I have included photos to make everything easy for all of us.
Preparation: 15 mins.
Pastry Rest Time: 30 mins.
Serves: 12 pcs. 3″ mini pies
Baking Time: 15-20 mins.
INGREDIENTS:
FOR THE SHORTCRUST PASTRY
- 2 cups All-Purpose Flour
- 2/3 cups Salted or Unsalted Butter (Chilled, cut into small cubes)
- about 3-4 tablespoons of cold water
- a pinch of salt
FOR THE APPLE PIE FILLING
- 3 pcs. Granny Smith Apples (most commonly known as “green apples”, sliced into small dice)
- 1/2 cup light brown sugar
- 2 tsp. cinnamon
- 3 tbsp. corn starch
- 2 tbsp. butter (chilled, cut into small cubes)
PROCEDURE:
PREHEAT OVEN AT 180* C
1. FOR THE SHORTCRUST PASTRY: Sift the flour into the bowl. Using your fingertips, rub in the chilled cubed butter into the flour until it resembles bread crumbs texture. Add the salt and water and combine altogether. Mix with a spatula to form a light smooth paste.
Chef’s Notes: Do not work the dough more if you feel like it is becoming a bit dry to touch, as it will shrink or become a bit rubbery when baked. Also, the pastry should not be too sticky, remember we are handling butter, and it melts easily in room temperature. So you have to make sure your butter and water are almost ice cold and you have to work fast. Otherwise, you’ll end up with pastry sticking all over the bowl, your spatula, or your hands.
2. Cover with cling wrap and rest in the chiller for about 30 minutes before use.
3. Prepare your filling. In a small sauce pan, melt butter over low fire. Add in apples, cinnamon, and nutmeg. Add in cornstarch last. When everything is well-incorporated, remove from heat and set-aside.
4. Prepare your pie tins. I usually spray my tins with non-stick oil spray to make sure the pies release easily from the tins. You can use a thin layer of shortening for this.
5. Dust a flat surface with flour, and take out your shortcrust pastry from the chiller. Make sure it is chilled enough, before you roll it out.
6. Roll out the shortcrust pastry about 1/4 inch thick. If it gets too sticky, you may roll in out in between two baking paper.
Chef’s Notes: In the absence of a rolling pin, you can always use a wine bottle or a tall drinking glass to roll out your pastry.
7. Cut 12, 4 inch circles with a round cutter, or the tip of your drinking glass or any round molder you have in hand. (You might need to roll out your shortcrust pastry twice or thrice. If it becomes too sticky and hard to handle, put it back in the chiller and rest for about 10 mins.)
8. Place your shortcrust pastry into your pie tins and put in your apple fillings.
Chef’s Notes: In the absence of pie tins, you can use regular cupcake molds or muffin trays.
9. Cover your fillings with shortcrust pastry, and decorate the top any way you want it. You can also cut strips of pastry, and put them on top of your mini pies.
I put a bit of white cheese and brushed my mini pies with egg wash and sprinkled with a bit of sugar on top. I usually do this to obtain a golden brown top. You can skip this step and proceed to the next.
10. Bake your mini pies for 15-20 minutes at 180*C
11. It is best served while it is a bit hot, but not straight from the oven.
