How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma
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- เผยแพร่เมื่อ 5 ก.ค. 2017
- There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A 'Short' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to 'Blind Bake' at tart or pie shell so that you can fill it with yummy stuff!
Recipe...
225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water
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Jemma, you do such an amazing job with your clear descriptions, and examples of "How to" that anyone, even a beginner is willing to attempt the process! Wonderful job as always!
Jemma! I've been working in a new town by myself this summer and binge watching your channel really got me out of my slump and got my creative juices flowing! Thanks for being so fun and inspirational!
you have the best recipes on the web. thanks for all your videos. keep them coming Jemma
No matter how many channels I watch, I always feel inspired by yours - somehow I feel that special reassurance... All my favourite recipes are from your channel. What I urgently need please, is a good apple pie with a 'double crust' - not too fancy-looking because I'll be selling it, and if it's too time-consuming it simply won't be worth it. Thanks Jemma 🤗
I needed to see this today! Love it! Made my own crust over the weekend and it just wasn't quite buttery melty enough! Giving this a try this week!
Thank you so much! I have been baking for years, but I always learn so much from you!!!
You instruct in a clear concise way...this makes me feel like I can bake without a disaster occurring! Thanks! SUBSCRIBED
If your nervous of using cling film, use baking parchment, scrunch it up tightly before using it so it fits into your pastry case better.
Also dampen the paper slightly to make it softer. Mould the paper while damp into the pie dish and let dry for later use.
you are such a great teacher Jemma
with your hints and tips I think I've finally mastered pastry
with the rubbing method
thanks for another fab vid
thank you forever for these super useful tips!! You're the best Jemma!!😘😘🍰
Hi Jemma thank you for teaching this old man how to make the best short crust ever, works just like you said. Thanks again Paul.
I want to thank you for all the explaining you did on the video. It's really awesome to learn not just how to do something, but also WHY it is done a certain way. For example, I'm sure to use beaten eggs from now on to create a thin film to prevent soggy bottom crusts! Thank you, really, it was a very enlightening video!
I learned so much even though I am an experienced baker! Would love if you could make this into a series including the most common types of doughs, pastries and batters. And maybe also make a series of different icings/buttercreams? 😊
Marie Bach hi, Jemma did the icing/buttercream tutorial before. You can check it out in her channel.
anggeline2045 but only classic buttercream and cream cheese buttercream. There is so many more for different types of cake and I would love to learn more! I did some research, but never know who to trust, and I certainly trust Jemma :)
missytita83 but thats just it: in some videos. How to find the correct one??? 😮 Jemma has made made short crust pastry before. And she did special videos for butter cream and cream cheese icing. And some background info would be awesome too!
missytita83 .
Marie Bach yes yes yes !
This is such a good recipe. I've always struggled with pie crusts but Jemma you saved me 😁😁😁😁
Best pastry tutorial I've watched. You exude confidence and dispel the myth that pastry is a nightmare. Excellent channel. Subbed.
Thanks so much! Welcome aboard! X
😄
Is just me that's impressed by the way she wrapped the pastry in the baking paper! Speechless......
It aint that hard!! Its well easy.
Made jam tarts using this pastry recipe today and you were telling the truth - BEST SHORTCRUST PASTRY RECIPE EVER. Flaky and buttery, I can eat just the crust alone!!!
This is so clear and well filmed. You don’t need music playing - your voice and natural sounds are melodious enough.
You are my favorite baker. I love that you go directly to the point. You are spot on all the time! Another amazing video. Cheers 🙃😍
I used to have such a problem with pie crusts. They were always thick and chewy! I consistently get better results with this recipe than any other recipe I've tried. I'm having some right now and it is light, crisp, & flakey, as usual. 👍Thank you!!
Hi Jemma, I made this recipe and it was amazing, the pastry is still crunchy the day after! I live in a very humid climate so I made a few adjustments- added 1 tbsp of cornflour/cornstarch. Next time I think I will skip the water all together because it is hot enough that just the butter forms a nice dough while the water instantly made it much looser (I only added a tbsp of water) and harder to handle.
Your videos are so beautifully made! I have been following your channel for ages now and your recipes always work and they are always the best! Thank you for helping me impress all my friends and family 😄😄
Love how you explain how to do things,its easy to catch the right procedure and what we should achieve.👍
Huge fan of your videos. I often grate my cold butter into the flour to make it a little quicker and easier to get the crumb effect.
your explanations and instructions are spot on
so excited to try this recipe out!
Hi Jemma. I've just tried your Pie Tart Shell. I make it on mini cupcake pan. Oh, it taste delicious. Crunchy but mild. Perfect. This is my first time but it bakes so good. Thank you.
Thank you for your videos, really enjoyed watching them. Thank you for the tips 😊
Hey Jemma! Thanks a lot for an amazing tutorial on pie crust. Would like to see a puff pastry recipe from you
Jemma, Thank you, your instructions are easy to follow but very detailed I am now going to have a try at making my own pastry cases. I love how you have given so many little hints that are often not explained. I am going to watch more and subscribe to your channel.
Excellent teaching and instruction. Thank you
Great ! Tried this out and it came out excellent! Thanks.
Thanks for sharing your pastry crust recipe.
Amazing video!!! Some great information as usual! Thank youuuu
I made it ! It was perfect ! Thank you !
Hi Jemma I was just wondering where you got your tins.
Love all your recipes! I'd love to see a video on a New York baked cheesecake recipe or even how to bake mini New York baked cheesecakes. I find them so hard and have to try and make mini ones in a few weeks! xx
Love the look of this
❤️😊
Hallo Jemma. I made this Pastry, I need to tell you. Ist simply THE BEST! 👌 Yes
Awesome , u did a great job by telling this much detail information for begineers
Thank you so much for this video! I learnt so much😊
I freeze my butter then grate it using a cheese grater
Same here saves a lot of time and works really well
That was so informative and helpful!!!
You still amaze me. Even on this bad day!!
Love Short crust pastry! Quite a stable in Danish cakery :3
Loved your recipe at the end instead of putting the same filling I put meat. It was very delicious
I've learnt so much from you. I really appreciate your lessons and masterclasses, thanks ❤️ I aspire to be a baker 😄
Seems like a good recipe jemma! can't wait to give it a try :) good to improve my pastry skills and give cupcakes a break (have literally made all your recipes).
Thanks so much for the recipe. yummy
My mum always uses self raising flour and lard. It's the best pastry ever!
@cupcakejemma I am thinking of opening my own bakery! I would love any advise or pointers you may have in this process. Thanks so much and I love your videos!!
Thanks for sharing love it 💖 greetings from El Paso Tx Upper Valley West Side many blessings your way
awesome video! can't wait to try this
Loving this tip with rhe butter.
Loved it!
This is so helpful, I needed to make a tart and had tried different methods and recipes, this one look s like it will really work. Ps I love this channel, I just got ur cake book for my birthday xx #firstcomment
Love the airplane beverage carts! I'm a 'stew' and those are a coveted item in my company. We sell old ones several times/year and they go like hotcakes!! Thanks for all the information. I'm having a go at shortcrust this afternoon for the first time. :)
When she wrapped up the pastry in that greaseproof paper it blew my friggin' mind!😂
Also great tip with the beaten egg I never knew that! You teach me so much, thank you.
That’s how burger king wraps their burgers, worked there as a teen
+@S K
Me neither...
Mind-blowing!
Didn't know they're heat-proof!
@@emmaspantry8660 wy
@@emmaspantry8660 we
Love your videos so much Jemma! Can I request for a croissant recipe please? I have been dying to make croissants and your recipes are always foolproof!
Great recipe!
I have been looking for tart tins just this size! And having the hardest time finding them. Where can tins like this be found online?
another amazing bake Jemma!!! c
Know Im late to the party. But hopefully you will see and awnser this.
Will the bake time and temprature be the same for a full size tart as these small ones?
Beautifully made i would love to follow ur way
Really perfect!
wow I didn't know you can bake cling film! Your recipe looks amazing Jemma!
i thought the same thing! 🙂
wont it melt?
I'd be careful with this. only certain types can do this
I agree with Kate Welsh, not all the types of cling film can be baked!
How Tasty ok thank you so much. Not going to try it with cling film then.lol
Awesome tips! Your tartlets look perfect 😋
I'm always looking for good pastry recipes and this one is spot on. It's quick, easy, cost-effective and most of all very tasty. I used my processor instead of my warm fingers. Thanks Jemma, from across the pond :) This recipe is a keeper for all my tarts...now to decide what to fill them with.
So details technic thanks for sharing
I'd love to see a video with a chocolate pastry shell, because (in my humble opinion) this goes much better with a chocolate filling, especially with caramel in between.
Stay tuned next week!!! Eeek! x
Jemma you are a perfect baker
This is amazing ! Could you do a custard recipe to go with this to make custard tarts?
Thanks for ure reply can't wait 😊 x have a good day
1:00
Me: *sweating profusely from humidity *
Yes.
Love you Jemmmmaaaaaaaa! My master
Hi Jemma..It's been for a while now since I've subscribed to your channel..and I have also tried some of your recipes and let me tell you that am very satisfied with all I have made till now...I love your channel..Love from Mauritius
Amazing ❤️💛💚💙💜🖤
what is the thickness of the shell's dough? I mean how thick or thin we whould roll the dough so we not end up with a very thick shell..Thank You so much....
Thank you, good recipe
Tip :
If you take those tarts and gently rub them against a drum sieve( will serve as sanding paper ) it will create nice even edges.
That IS a great tip. I'm gonna try it!! x
Or after placing dough in pan,roll your rolling pin over the edges. It makes for a clean edge quickly.
Me encantó gracias......! 🥮🎀🌸🎀🌸
Another great tutorial!!! Can you make the pastry cases in advance? If so, what's the best way to store them? Thanks
Thank you sharing this video
For my food exam I made fruit tart, only if the video went up a week before 😩 but, it's a great video & a great recipe. I will definitely try it👍
Freeze the butter and grate it finely into the flour.
You are welcome 💪
Yep.
Walter White only on meth.
I've always got very cold hands, I should apply to work in a patisserie.
Wow so should I but it doesn’t fell nice in winter
@@goldi23100 cold hands meaning he commited cold crime with those hands
I like to grate my cold butter into the flour. Could that not work for this recipe too? Love your vids!! So inspirational!
Hi jemma... all ur makings are just yummy....
could u tell the recipe to make a perfect fondant without marshmallows...
Cool!
Thanks for this... planning to make a mango tart
Can I use this for apple pie crust? Love your video btw!!
Hi Jemma. Would you still chill the pastry before baking and egg wash it if making a quiche? Thanks
Can i grate the cold butter with box grater into the flour.? Thanx for the recipe. 👍💗
Would you add egg yolks to this ? As i have been using another recipe with egg yolks but i may give yours a go as need to find a way of improving mine.
Thanks for the great tips! I've always struggled a bit with my pie pastry.
love this video, keen to try a tart now. With the rice, can it still be cooked or would it only be good for this purpose once it's been in the oven once?
it would be fine, but normally you just keep it in a tub to reuse for blind baking another time.
im so inspired with all the tasty desert you share with us Jemma. thank you so much. question can the rice still be useful even after baking it with the pastry :) can i still cook it for later's dinner hahaha i live in Philippines so rice is staple
I'm planning on making strawberry tarts tomorrow so this was so useful! Do you have any tips for a gluten free recipe?
can you still use the rice after putting it in the oven and are all cling films oven safe?
Hi Jemma, great video. I've been using it as a guide for a quiche case. I notice you didn't totally cover them while chilling after shaping but before baking. Is that correct? :)