FAQs | Jus-Rol

Yes, but heat-up differs from metal. Glass can give a paler bottom unless you bake on a lower rack or preheat a baking stone. Ceramic holds heat well; you may need to extend time slightly for a crisp base.

Yes. Cut two rounds, cut a smaller circle from the centre of one stack layer, egg-wash and stack, then bake so the centre rises as a lid. Fill after baking so the case stays crisp.

Yes. Many pies use shortcrust base and puff lid for lift and looks. Vent the lid so steam escapes and brush with egg wash for colour.

Often you dock the base lightly and may use foil without heavy pie weights, because weights can stop puffing where you want lift. For wet fillings, partial baking to dry the base is common; techniques differ from shortcrust.

Sweet shortcrust often includes a little sugar and sometimes egg yolk for richness and colour. Savoury versions may use salt and sometimes cheese or herbs. Sugar tenderises slightly and browns faster, so watch baking times.

You line the pastry with parchment and fill with ceramic beans, dried pulses, or rice to weigh the sides down so they do not slump. Remove the paper and weights partway through so the base can dry and colour.

Turning is the folding and resting process that builds layers in laminated dough. It does not apply to ready-rolled shop puff, which is already laminated.

Puff pastry is built from many layers of dough and fat that expand in the oven for a flaky, risen finish. Shortcrust is a simple rubbed-in or creamed fat-and-flour mix that bakes crisp and 'short' (tender and crumbly) with little lift. Use puff when you want height and flakes (vol-au-vents, turnovers); use shortcrust for tarts, quiches, and pies where a firm shell matters.

Classic puff uses a butter block and many precise folds; rough puff shortcuts lamination with larger bits of fat and fewer folds. Shop-bought is usually classic-style or similar; rough puff is a home compromise.

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