Tricks of the Trade Making the perfect shortcrust pastry

Chef's tips on making perfect shortcrust pastry

"The trick with shortcrust pastry, as with any pastry, is not to overwork it. It's best to roll out a little bit at a time, depending on what you need for the service. If I'm making tarts or pies, I just roll out what I need for that day because if you overwork shortcrust pastry, you stretch it too much. The other essential trick is to make sure that you rest the pastry once you've made it. I usually rest it in the fridge for about an hour."

Ivan Reid, head chef, the Bell at Sapperton, Gloucestershire

"My best tip for making pastry is to get a pastry chef to make it! To be honest, I don't often make pastry these days, but if I do, I tend to look in a credible cookbook, like a Gary Rhodes book. Failing that, I would just phone some good chef friends of mine who are pastry chefs. I would also recommend looking at traditional, old cookbooks like Mrs Beeton because there are so many different recipes and variations."

Stephen Terry, head chef, Pear Tree, Whitley, Wiltshire.

"My first tip would be to use good quality butter, rather than margarine. Try not to overwork it and it's important to rest it after you've rolled it, as well as when you've rolled it out. It's also better to use egg, rather than water, because water makes it too elastic and stretchy, and also tends to make it too hard. We don't tend to freeze pastry, preferring to use it fresh. Depending on what's on the menu, we make about 2kg each time, which should last us a couple of days."

June Ryan, pastry chef, Howard Arms, Ilmington, Warwickshire

"My top tip for pastry is not to go near it! I did it for a few years, but I have a pastry chef now. Pastry is very methodical and you've got to be very precise about making it. The best tips are to keep your hands cool and not over-handle the pastry. Resting is obviously very important, and for short pastry, you need to add a minimum of water until you get it right. Mix it as little as possible to keep it short and rest it for between 30 and 40 minutes."

Nick Foster, head chef,Drunken Duck, Ambleside, Cumbria