Shop Bought Pastry

[FoxLee2]

I make my own pastry except when I do a Banoffee Pie and then I buy a ready made sweet pastry case from the supermarket. The pastry is so different, very firm and with a lovely, distinctive taste. I would love to know how they achieve that harder pastry. Any ideas?

[barry1010]

Have you looked at the ingredients list for the flan case?
Do you let your pastry rest for long enough?

[barry1010]

Blind baking is very important for a flan, do you cook it long enough?

[TheWinner]

Google pate sucree.
https://www.onceuponachef.com/recipes/pate-sucree-sweet-tart-dough.html

[FoxLee2]

Thanks for all the responses. I couldn't get a sweet pastry case, they only had savoury ones but next time I will look at the ingredients.
I always blind bake my pastry cases but I often use marge instead of butter and a whole egg, not just a yolk and I always rest the pastry in the fridge.
I'll have to follow the recipe for pate sucree to the letter and see if that makes a difference.

[TheWinner]

As an extra tip, don't swop butter for margarine, or use a whole egg instead of just the yolk. It affects how the case turns out.

[Wrangler3]

It will be the sugar and egg yolk which gives it that lovely French patisserie texture and taste. Good luck!

[FoxLee2]

I haven't tried it yet but that will be my next go-to way of making pastry.