How To Make Shortcrust Pastry
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- How to make shortcrust pastry that is light and delicious. This is a traditional shortcrust pastry recipe using half butter and half lard. The pastry can be used to make a pie crust, flan casing and many other recipes. Simple and easy to make and 100s of uses.
220g Plain Flour. 0.12
55g Unsalted Butter 0.38
55g Lard 0.11
Pinch of Salt 0.01
3 Tbsp cold water 0.00
Total Cost 0.62
Chill the butter and lard.
Rub it into the flour and salt until it becomes a breadcrumb consistency.
Add the water and cut it in with a knife or spatula.
Bring it together lightly and roll into a ball.
Put it in the fridge for 2 hours.
Roll out and line your tin or tins.
Blind bake with beans in for 20 mins at 180c.
Take the beans out, wash with egg wash and bake for a further 10 mins. - แนวปฏิบัติและการใช้ชีวิต
Please keep posting these basic recipes, a lot of people have lost the art of home cooking and your recipes give them an excellent no-nonsense grounding!
Thanks a lot Sue, Loads more simple recipes to come. Thanks for watching.
Clear instructions, no annoying background music, recipe provided underneath - perfect! Thank you, a breath of fresh air amongst chit chat and airs and graces 😊.
Thanks a lot, I like to keep the videos clear and to the point Thanks for watching.
The thing I like most of all about your channel is you don't try get people to financially support your videos buy selling silly merchandise or having a * wish list * or the * buy me a coffee link * and there are no annoying adverts . Its all about good wholesome home cooking on a budget using simple ingredients with clear instructions. Well done, keep it just the way it is.
Thanks a lot, I like to keep it as simple as possible and if people enjoy the recipes and youtube send me a little money now and again, that is all good.
I love this Channel because it's back to basics baking.My Nan used to bake like this and these videos bring back a lot of memories. I also like his manner and explains things so we can understand it.Keep up the great work.
Thanks a lot, loads more videos to come.
Great video! I appreciate that you did not use a machine. I got rid of my machines and will be making everything by hand myself!
Yes It's much more satisfying to get your hands in the flour. Thanks for watching
Makes lighter pastry too. @@BakingOnABudget
Before my father joined the army he was a qualified Baker and confectioner so I learned how to bake after a while I could make a sponge without measuring the ingredients. Oh yes back then we never had any kitchen gadgets so like you we made everything by hand and I still do.👍😊.
I agree....getting your hand in the flour is the best way....no real need for expensive equipment. Thanks a lot.
Love your style, excellent results too. Just like BeRo baking sixty years ago, still a good foundation today.
I used to have on of those oblong BoRo cook books, great recipes in there. Thanks for watching.
I still have my BeRo book from the 50s and an even older one of Albatross flour.
Great channel you've started here Dave.
I don't use a food processor either. A little tip I have for for mixing the fats and flour, especially in summer, is using a bowl of water with ice in it to cool the hands. Several times if necessary.
Clean towel, quick dry and carry on. It does make a big difference.
Looking forward to more of your recipes mate.
Thanks a lot Pete and a good tip. Thanks for watching.
My processor's on its way to the recycle bin, not used it for years. Pastry is lighter mixed by 🖐
Thanks for the tip. The problem I have when I'm making pastry is my hands are really warm even in the winter.This might help.
So easy to follow your videos , just straight to the point 👌👌🇮🇪💚
Thanks a lot, many more to come.
Fabulous! I really hope as a new subscriber your channel goes from strength to strength. Really like the idea that your costing your ingredients, and delivery is brilliant. I have shared your channel to my FB page.
Thanks so much, I'm real pleased with how the channel is going, loads more recipes to come.
My gran and my dad made lovely short pastry but they only ever used lard and self raising flour so that’s the way iv mostly done mine but I do use half and half occasionally thank you for these great recipes they do bring back happy memories of baking with gran and dad , Amanda xx
Thanks....I've never tried making it with self raising flour....I'll give it a go as a comparison.
Excellent clear video. I have made pastry with butter and with lard but never a combination of them both, it looks excellent. I have hot hands and I picked up a tip from Bigger Bolder Baking which was freeze the fat and then grate it and I found that helps, I hope you don't mind me sharing that.
🙏🏼 for the tip
Thanks a lot Chris and yes that sounds like a real good idea, I'll try it next time I make some shortcruct.
Thank you,I came across your video after searching for a shortcrust recipe,as I wanted to make a chicken and leek pie,have now become a subscriber,hello from Australia 🇦🇺
😊 Fantastic video! Thanks very much!... Just going to make some sausage rolls with your shortcrust pastry recipe! 😋👍 Subscribed! ✔️
I’ve been a frugal cook all my life as I get older and my health issue get worse I’ve had to find easier ways to do things but stay as close as I can to the budget I have and also eat healthy, life is also all about learning, I enjoy your videos and we can always learn something new .
Yes, youtube is all about sharing skills and learning new ones. Thanks for watching.
Lovely video. It's a pleasure listening to you!
Thanks a lot, many more videos and recipes to come.
Tried these fruit scones, easy to make for someone who doesn't bake 😂 family enjoyed them with strawberry jam and cream. Easy to follow instructions. Thank you Dave.
Thanks a lot and it's great to hear you gave the recipe a go. Thanks for watching
your videos are fantastic for the home baker ❤ 🇨🇦
Thanks a lot.
I now realise my pastry struggles have been because I've been cooking in a very hot and humid kitchen in North Queensland! Love your video, please keep going!!
Yes you have to keep the pastry cool, Thanks a lot and loads more videos to come.
Tasty Tasty 👍
It was delicious and real simple to make. Thanks for watching.
Thank you that looked lovely .x
It was delicious and real quick to make. Thanks for watching.
Looks delicious! Thank you.
Real simple to make and it was beautiful as a light sweet. Thanks for watching.
I can't wait to get lard tomorrow and make some of this lovely pastry.
Hope it turns out great...thanks for watching.
Thank you for this useful recipe. ❤
My pleasure....Thanks for watching.
Looks delicious ❤️🇨🇦🐕
Yes it was, hope you have a go at it yourself. Thanks for watching.
Beautiful
Thanks, it was delicious.
Just want to say i am loving your videos
Thanks very much.
One way I keep the butter cool after cutting into the flour is to put the mix into the fridge for 15 minutes before adding the tablespoons of water.
Good tip. Thanks.
Excellent video. Many thanks, thumbs up. I have subscribed.
Thanks a lot, loads more recipes to come every Wednesday.
I just wanted to point out that a small change to this recipe will give you the topping for apple or rhubarb crumble.
Follow the steps to the point of the sand like mixture, and then, instead of water, add sugar, the same weight as the fat, so in this case 110 g.
Half the flower can be replaced by oats if desired.
sounds good, thanks a lot.
Hi, nice clear video thanks, I seem to remember my mum adding sugar for apple pie pastry?
Yes you could make a sweet shortcrust but I found the sweetness of the apples and was enough. You can also add a little sugar on the top of the pie before baking to add a little more sweetness.
Hi,
thanks for the clear explanation and real-time demonstration. Your costing of ingredients is such a great idea too.
I like having a go at making & baking, but I've had slightly mixed results with SC pastry. I've heard that so many things can affect the outcome - including the weather and even the baker's mood! ("Never make pastry when you're in a bad mood because you'll be too heavy handed!")
I have a question about this recipe. Do you ever add sugar to make a sweet SC pastry? I know you use this for your apple pie, so perhaps all the necessary sweetness is in the filling?
I have a quick tip for getting the fat into the flour (I think it may have come from Nigella). A while before starting to bake, put the required amount of fat (butter, lard) into the freezer. The hard butter/lard can then be grated into the flour. Just remember to dip to butter block into the flour every so often. This saves on have to do 'rubbing in', which I find a bit of a chore. You however, make that bit look so easy!
Thanks for your videos 👍
P.S. I really hope your name is BOB (Baking On a Budget!) 😄
Food made with love is much better always. The main thing with the SC it to keep everything cool. You can add sugar to the pastry but I usually find the sweetness in the dish itself is enough. And yes someone else mentioned the grating method and I'll give it a go the next time I make the pastry. Unfortunately I'm called David. Thanks very much for watching.
Thanks for your reply David 👍🏼
Hope to see more of your demos soon. Any chance of doing ruff puff pastry please?
Enjoyed the video, pastry is absolutely the basis along with soups to feed a family sumptuously and frugally. Will you be showing people savoury pies? Once you have the basic pastry then the world is your oyster..so to speak👵
Thanks a lot, I have a mince and onion pie recipe which I will do in a couple of weeks time. Hope you enjoy it Thanks for watching
could you do Bran Scones ? , the way you do tyour video is right up my street
That's a good idea, I'll look into it. Thanks for watching
I'll do my best.
Thank you for your tutorials. Great baking videos especially in this day and age. May I ask what ai can substitute for lard? Thank you. Just subscribed!!!
Thanks a lot, you could use, veg shortening or marg or double up on the butter . Thanks for watching.
I will try this recipe , you should do a recipe for pancakes being pancake day soon , would like to know how you make yours
That's an idea, recipes for various festivals and occasions. Thanks for watching.
Is it possible you could do a savory beef or chicken pie in one of your next video thank you
Mince pies next week.
What lard would I use thankyou sir 😘
Hi, It was the simple supermarket own brand and it worked out great.
What can we substitute the lard with? More butter?
Yes, more butter or veg shortening or marg either should work well. Thanks for watching
I love your videos but there's this hum in the background just thought you should know btw I've made those delicious scones great recipes 👍
Hi, I think the hum is my old oven. Glad to hear you are trying the recipes. Thanks for watching.
The way my mother made it.
Yes good old old school baking is the best. thanks a lot.
Lovely scones, pastry, peach melba, pies... How come you are so slim?
I don't eat them all at once and I do like to get a 5 mile walk in each day. Thanks for watching.
😂❤❤❤😊
I hope you have future plans to make a Bakewell tart tray bake and maybe even paradise slice tray bake.
I’m going to try this pastry along with Mr Paul’s Bakewell recipe.
Yes, Bakewell tart is on the list. Thanks.
@@BakingOnABudget 😍😍😍
Excellent, I’ll watch out for it.
My main interest apart from your ingredient ratios is the almond flour, almond meal whether it’s store bought or done at home from almond nuts blanched or not.
Would be great with meat and potatoes in it too, I think.
Yes, I have a mince and onion pie video for this week with the same pastry.
I can't wait. I was getting so hungry watching your delicious videos. @@BakingOnABudget
Did you make your own pastry board? I would love a video on how you made it, or a mention of where you bought it! Thank you.
Thanks....I got the board off amazon if I remember correctly.
That was great! I was always fearful of making pastry/pie. Watching you gave me confidence and I will make one tomorrow!
Question: I can only buy jam here in Taiwan. What would I add to jam to make a sauce, like you put on the canned peaches?
I think you are adding a hundred subscribers a day - AWESOME! (Soon a thousand a day!)
Thanks a lot, the trick with the pastry is keeping everything cool and letting it rest in the fridge before rolling. I would try just heating the jam up a little to make it more runny and use it like that. And yes the channel continues to do very well I'm very pleased with its growth so far. Hope the pastry turns out great.
Thanks for that!@@BakingOnABudget
Can I just check whether the cooking temperature is for a fan assisted oven or a standard oven?
Hi, Yes sorry I forgot to mention that but I'll include it in future videos. I'm using a standard oven so with fan assisted the temp could e a little lower depending on the manufacturers recommendations. Thanks for watching
Can I use this for a cheese, egg and bacon flan? Thank you for the recipe x
Yes, that would work well
@@BakingOnABudget thank you x
Could you make a few circles of pastry and freeze them?
Yes, or they will keep in the fridge for a while too. But yes freezing is an option.
Me: 🤤
Thanks a lot.
Hello dear friend... am currently living in Ecuador where lard is not easily available... im sure it would yield a nicer pastry but just use all butter instead would you say? Thanks!
Yes all butter would do....or veg shortening if you can get it. Thanks
Hi there. What are your recommendations for fan oven temperatures?. My apple pie turned out a bit dark.
Hi, I think a fan oven is about 20c hotter than a conventional but each oven may be different. But I think a rule of thumb is about 20c lower than a conventional oven. Thanks.
can you reuse the rice after using for blind bake of pie crust, or should you disgard the rice?
Yes you can re use the rice....I use the same rice all of the time. Thanks.
are you a chef or a Baker
No, I'm just an enthusiastic home bake, I've been baking for years with recipes from grandparents and parents. Thanks for watching.
Can you use a air fryer to cook the pastry?
I'm not sure...never used one...bit it should work. Thanks.
I attempted this for the first time today, all went well to a point but after storing in the fridge, when coming to roll it out, it was coming apart, did I not use enough water perhaps? I did three tablespoons then added a fourth?
Yes that might have been a bit much water, I think I did 3.5 if i remember correctly. But do have another go you will get the hang of it. Thanks for watching.
Would it be possible to use these same proportions of fat and flour, but replace the butter with margarine and the lard with refined coconut oil? Please let me know if you think this would work. Thanks.
Hi, I'm not sure about the coconut oil, I've never tried it, you could definitely use marg instead of butter.
Thank you. If lard is pretty much pure fat, then I think the coconut oil should work to replace it.
What does a person use if they do not use lard??
You could use all butter or 50/50 with veg shortening instead of the lard. Thanks.
Please can you bake a Victoria sponge
Coming this Sunday, and really simple and delicious.
@@BakingOnABudget thankyou
I’ve made a few of your recipes and they have all worked out ok. But one day I will probably add too much water and get sticky dough. How can I bring the dough back from that please?
I usually just add a little more flour if the pastry gets too wet. Thanks.
@@BakingOnABudget Thanks. I think it may be a good idea to occasionally slip in the odd tip to help us get out of trouble!
I could use the machine but it takes too long to get it and clean it 😂 I prefere my 2 big dough scrapers to kind of hack the dough so that I don't touch the fat at all. Lard is available over here but not common and not cheap, so butter is the choice...
Lard is very cheap in the UK and much underrated, many other fats you could use too. Margarine is a good alternative.
I've just bought some from Big Supermarket, 50p a block!! Bargin!!! Really pleased. 😊
@@BakingOnABudget Margarine is an alternative but I don't really like the taste 🙄 my father worked for 40 year in the Margarine industrie, he was an expert and member of several trade committees, but ..... at home we had butter only 😄 he had a title of master craftsman in dairying.... 😉
@@mobilfone2234 I'm trying some oat scones with marg soon, I was also going to do some with butter for a comparison.
Very nice video but you didn't write the ingredients like in scone recipe
It's not very convenient
Please do
Keep going the very nice job
Thanks a lot I'll add the recipe to the description.
I was always taught butter and lard for pastry but so many pastry recipes are now all butter and I don’t think - my opinion only - the all butter turns out as well BUT, I believe I’m rubbish at pastry 😂😂 hot hands I’m afraid…
Half and half makes for a much better pastry, you can always use a pastry cutter instead of hands, that keeps the temp down. Thanks a lot
What on earth is that Buzzing noise on the video 😮
I think it's my old oven, could be on its last legs. Thanks.