I have tried many pastry recipes over the last 60 years, but this is the BEST ever recipe. I used 100gms butter and 100 gms lard, as that’s all I had and it is perfect ? Thankyou so much for sharing this recipe!
This has to be the most forgiving short crust pastry of all time. I have made tonnes of this particular pastry over the years, and at 71 yo, I have to say this is the best short crust pastry I have ever made. 😊
Rik, I have had trouble all my life with making a good pastry and I just tried yours and it is fabulous and it worked out just like yours (no surprise for you), but I am thrilled.....thanks so much for getting us on the right tracks....
Hello Dear Backyard Chef, you are a wonderful teacher that explains well and keeps things really simple. Your methods seem to be down to earth and easy to follow. I did not know before that you could use margarine in place of water and also that pastry could be over handled and still come out Fllaky and Tender….Kudo’s to you, and blessings always, Carmela coming to you from Ontario, Canada❤
Hello Rik I have been away visiting family on the Gold Coast Queensland Aussie Land for two weeks catching up with all your videos now that I am back on much better on the large tv screen. Great way to make shortcrust pastry I will be giving this a go. Thank you for sharing.
Another good recipe Rik, just tried this one out although in a food processor came out fantastic used it to make Chicken and mushroom pies. On searching for you pastry I noticed it was asking me to subscribe?? As I have always been subscribed, not the first time I’ve heard this
Fabulous pie crust. I just thought I made excellent pie crusts until I tried your recipe (Made Forfar Bridies) and it was brilliant. Who says an old dog can't learn new tricks, eh? Thanks for your great videos, Rik.
I have just made your sweet pastry, because I want to make an apple pie. I am totally useless with pastry, so hoping this will turn out ok. I will let you know.
Thanks Edward -nice to have you onboard. I do try to show folks hoe to get the best out of their cooking - as easy as possible. Thanks again. Best, Rik
Hello, Rick. Thank you for your recipe. I have a question. I see that you use 50 g of butter and 150 g of shortening. Why not just use 200 g of butter.
Hi Rik just made your shortcrust pastry making a quiche with it has i write this message lol,followed your recipe for it and must say its the best pastry i have made compared to all others i have done, Making the apple pie tomorrow thanks for sharing 👍
Ray I don't big myself up mate - but i can tell you everything I share on my channel works - this pastry is my recipe and I really do use this every week - in fact tomorrow is a cheese and onion pie - will vid it! I hope you enjoy mate as much as I do. It keeps well in the fridge and freezers very very well! Best, Rik
Can I leave out the apple cider vinegar as I cannot get it here in rural Thailand---alternative? I watched the 'exposed' post yesterday and was over the moon with it and this.
![KRK - ชนิสรา Ft.WanMai , N/A [Official MV] Prod. By Sakarin](http://i.ytimg.com/vi/C-WMwwYobcU/mqdefault.jpg)
I have tried many pastry recipes over the last 60 years, but this is the BEST ever recipe. I used 100gms butter and 100 gms lard, as that’s all I had and it is perfect ? Thankyou so much for sharing this recipe!
Thank you for sharing> Thank You Best, Rik
This has to be the most forgiving short crust pastry of all time. I have made tonnes of this particular pastry over the years, and at 71 yo, I have to say this is the best short crust pastry I have ever made. 😊
Thanks for sharing! Appreciated. Thank you. Best, Rik
My husband and I love your recipes Rick. They really are "no fail". Best wishes from Australia
Glad you like them! Thank you. Best, Rik
Rik, I have had trouble all my life with making a good pastry and I just tried yours and it is fabulous and it worked out just like yours (no surprise for you), but I am thrilled.....thanks so much for getting us on the right tracks....
Thank you. Best, Rik
From the Netherlands. Enjoy your videos.
Much Love to the Netherlands. Thank you. Best, Rik
This is the best shortcrust pastry ever it’s so easy to handle and get in a pan/dish thank you
Thank you. Best, Rik
Thank you Rik another good one 👍🏻
Thank you Rik. You have made pastry so much easier.
Thank you. Best, Rik
Hello Dear Backyard Chef, you are a wonderful teacher that explains well and keeps things really simple. Your methods seem to be down to earth and easy to follow. I did not know before that you could use margarine in place of water and also that pastry could be over handled and still come out Fllaky and Tender….Kudo’s to you, and blessings always, Carmela coming to you from Ontario, Canada❤
Thanks so much! I hope you enjoy the recipe. Thank You. Best, Rik
thank you i love your simple yet genius art of cooking. I appreciate you❤😊merry Christmas to you and your other half😊
Merry Christmas to you too! Thank You. Best, Rik
Hello Rik I have been away visiting family on the Gold Coast Queensland Aussie Land for two weeks catching up with all your videos now that I am back on much better on the large tv screen. Great way to make shortcrust pastry I will be giving this a go. Thank you for sharing.
Thanks Sue - hope you had a great time
Tried your method today, it was amazing so thank you so much Rik.
Fantastic! Thank you. Best, Rik
Taken notes Rik, thanks very much.
Thank you. Best, Rik
Thanks for this. I have only recently been getting it right.
Thank you. Best, Rik
Lovely. Now I can make my Rik recipe amber pudding and maybe a few other recipes. 😁 Cheers from New Jersey USA.
Thank you. Best, Rik
Another good recipe Rik, just tried this one out although in a food processor came out fantastic used it to make Chicken and mushroom pies. On searching for you pastry I noticed it was asking me to subscribe?? As I have always been subscribed, not the first time I’ve heard this
Thanks, Chris. Ive no idea why you have to keep doing that, must be a YT thing. Thank you. Best, Rik
Fabulous pie crust. I just thought I made excellent pie crusts until I tried your recipe (Made Forfar Bridies) and it was brilliant. Who says an old dog can't learn new tricks, eh? Thanks for your great videos, Rik.
Glad you enjoyed it. Thank you. Best, Rik
Thanks mate!
Good luck it's easy. Best, Rik
I have just made your sweet pastry, because I want to make an apple pie. I am totally useless with pastry, so hoping this will turn out ok. I will let you know.
Jacky, you will be fine. Don't get flustered and enjoy. Best, Rik
Loving yer no nonsense approach mate.Sth London expat following from snowy Edmonton Canada:0)
Thanks Edward -nice to have you onboard. I do try to show folks hoe to get the best out of their cooking - as easy as possible. Thanks again. Best, Rik
@@BackyardChef can you do a British Pork Pie recipe please Rik
@@edwardhudson9851 Yes coming soon!
Do you make Stovies? First time I have heard of them bur I would like to know your version please Rik 😊
Stovies not uploaded yet - the video is listed. Thank you. Best, Rik
@@BackyardChef thanks Rik
Hi Rik. I just made this pastry and I'm not a baker. It was so easy. Is it okay to freeze? Many thanks. B
Yes indeed! It freezers very well. Thank you. Best, Rik
Hello, Rick. Thank you for your recipe. I have a question. I see that you use 50 g of butter and 150 g of shortening. Why not just use 200 g of butter.
Yes you can - I have fantastic results everytime with my combination. Thank You. Best, Rik
Hello Rick. Thanks for your delicious recipes. Can you tell me the quantities of fats and flour you used in this recipe? 🤗
In the ingredients list in the description. Thank you. Best, Rik
@@BackyardChef Of course. 🤦Thank you.
@@gardenrose264 Thank you. Best, Rik
Hi Rik, just out of curiosity, why do you put the vinegar?
th-cam.com/video/zisAWUUBolc/w-d-xo.html Thank you. Best, Rik
Hi Rik just made your shortcrust pastry making a quiche with it has i write this message lol,followed your recipe for it and must say its the best pastry i have made compared to all others i have done, Making the apple pie tomorrow thanks for sharing 👍
Ray I don't big myself up mate - but i can tell you everything I share on my channel works - this pastry is my recipe and I really do use this every week - in fact tomorrow is a cheese and onion pie - will vid it! I hope you enjoy mate as much as I do. It keeps well in the fridge and freezers very very well! Best, Rik
@@BackyardChef cheers mate look forward to it.
Two questions: does this make a one or two crust pie? Also, can I substitute lard for the vegetable shortening?
Thank you. Shortening is fantastic to use. There is enough pastry to do a two crust easily! Best, Rik
Can this pastry be made 3 days before, and refrigerated then bake a pie? Thanks for a reply if you happen to see this.
Yes can be frozen too. Thank you. Best, Rik
Hi Rik where are you based? Intrigued as just passed a restaurant in chonburi called backyard restaurant. Wondered if this was yours?
Hi Kelly NO restaurant anymore - Chiang Mai. Best, Rik
What are the quanties to be used
In the description
What are the ingredient measures?
In the description
What are the measurements of the ingredients
All in the description. Thank you. Best, Rik
😃👍🏻♥️
Thank You. Best, Rik
But what quantities. Flour? Butter? Short? So easy to inform.
Check description there is a full list informing
@@BackyardChef pastry
Fruit-cobblers or meat-cobblers?! 🥟🥟🥟🤠
Thank you. Best, Rik
Please can you just say, for the benefit of the Brits, that ‘all purpose’ flour is ‘plain’ flour.
Thanks.
Thank you. Best, Rik
Can I leave out the apple cider vinegar as I cannot get it here in rural Thailand---alternative? I watched the 'exposed' post yesterday and was over the moon with it and this.
Makro - is where I buy it. Thank you. Best, Rik