I made some short crust pastry today with ultra fine fibre flour. It rolled out well but when I tried to pick it up on the rolling pin it fell apart. Has anyone got any tips please on how best to handle it? Thanks
Some recipes add an egg to shortcrust pastry rather than water. Adding an egg will firm up the pastry, try it๐
Put the butter in the freezer for about an hour and grate it. Use iced water. Always works well for us.