I hope this helps everyone who would like to make their own pastry. I am confident in the world we live in now, there will be those who will take offense. Usually, the ones who are so knowledgeable, unfortunately, fail to help others. I am not arrogant or bigging it up! With all the comments and emails I receive about pastry fails, this will surely help everyone have the confidence to make great pastry!
I'll keep trying to make shortcrust pastry,your posts are great fun and the recipes are lovely,our school dinners were amazing and it's nice to see how they were made...I make quiche with Greek yoghurt instead of cream and steam the onions first in the micro,with strong chopped Cheddar the filling turns out lovely tho the pastry usually goes into the garden for the birds heh, they're great fans of my pastry so not a total loss!
Heh, as soon as I wake up to put the kettle on,there are a huge family of birds of all species,just waiting to be fed. It's lovely to see the smallest wrens and bluetits, to the crows and magpies sharing the garden! I wish it was my cooking but it's dry porridge,I sprinkle it around the garden so that everyone has a good meal,that and fatballs and the windfall apples from the garden,apart from that my pastry making is awful! I do remember making choux pastry at Home Ec at school,many years ago,which was beautifully light and fluffy and I've tried to copy it lots of times since but it's always ended up eggy and stodgy, I think remembering we used to put a swiss roll tin underneath which was sprinkled with water,to make steam, in a hot oven, does that sound right?
I made this pastry this morning and did some vege pasties and I have to say it's the best pastry I've ever tasted. Melts in your mouth and so light. Thank you so much for sharing this ❤
WOW I am 77 and just had to start cooking for myself, I fancied home made Bacon and egg pie, (not using ready made pastry) Tried this and perfect THANK YOU
Hi Rik, I've recently stumbled upon your channel and it's a breath of fresh air, no pomp, or arty farty nonsense, just you keeping it real, with sincerity and a genuine desire to help people. 👍
Great.Growing up my grandmothers and mother never put pastry in the fridge.They usually had no time for that faffing about and just got on with making whatever it was they were making. All made wonderful pies and tarts...... ;)
I’m 77 and have never believed all the videos calling for ice cold shortening/butter and water! My grandmother born in the 1880’s made the absolute best shortcrust pastry and she didn’t own a fridge! She used lard and butter and English flour which is soft flour unlike the harder all purpose flour found in North America. Great video!
Well…first I thought this is a provocative statement. I’ve always been good at pastry - at school we were taught, “cool fingers, don’t handle too much”. So I watched. And as I’m taking in what you’re saying I. Back at school. Everything you said was like I was back in time. Forgotten about the reasons why to use certain things. But I could see from your excellent camera shots it looked like a good pastry. I appreciate no resting in the fridge…so, I will make my next pastry as to your recipe and instructions. You’re never too old to learn new ways! Thank you.
Thank you very much - I didn't know how to title it to be honest! I wanted to help all the questions why I make my pastry the way I do. I hope I've explained it clear enough. Best, Rik
Keep in mind that pastry has been around for a long time, far longer than the fridge has been around. People made pastry with no real good way to cool it down, and I'm sure it turned out just fine. My mom never used cold fats in her pastry, and they always turned out great.
To dispel another myth I never bother with the beans just the piercing with a fork ,9/10 mins in the oven using a 12 inch flan tin in the middle of fan the oven on 170 or 180 depending on your oven fill with whatever and return to the oven to finish cooking .I make many tarts on a weekly basis and it hasn’t failed me yet also totally agree with you on lining your tin helps to crisp the bottom.rightly or wrongly this method always works well .I leave it in an extra few mins if using a non oven filling
My mother was a pretty good pastry maker. She used self raising flour! Hers was light and we loved it. I tried to make pastry…my mantra all my life was if I make pastry, you can make shoes. Also, if I make scones, you can build a house! Well, you’ve convinced me to give pastry one, last go. Now, if you can teach me to make scones……
I think self rising flour, at least in the United States, is generally made from a softer wheat variety than all purpose. I don’t use self rising very often, preferring to add my own leavening, but I do keep it on hand for one thing and one thing only; biscuits. I’ve found nothing makes a good old school southern biscuit like self-rising flour. I tried making a reasonable facsimile with all purpose and cake flour; in theory it should have worked but in reality it just did not compare.
I always wondered, how people dared to comment on other people’s videos, watching it working perfectly, yet say your way is totally wrong 😂😂😂😂 neither right, nor polite!! But some people seem to need it!! Thanks for sharing your experience 🙏🥰
There are many in this world. Rise above! If you can prove something to help, how can it be wrong? I'm not interested in the Rif Raf - any ridiculous comments that are banned - deleted; most bad commenters never give an explanation, just a flippant comment. If constructive, it could help all of us. Thank you very much. Best, Rik
Thank you. The old ways work well - most of them have been tampered with by chefs and food film crews. Insisting on ways that haven't matched cooking skills from hundreds of years ago. Your Mum was right. Best, Rik
The thought of margarine makes me shudder - fascinating that you can make great pastry with it. I’m a butter girl, for everything. I haven’t touched margarine since the 80s. 😊
Hi Rik thanks for video, didn't see, or you mention sifting the flour?.......just to clarify! I take it you don't need to? Keep up the good work, love what you do, and your dedication to share with the world the proper way with food. So refreshing to see for a change, someone who knows, and proves!!! They know what they know what they're on about. These manly so called celebrity chefs get so far up their own, xxx, and end up losing the plot. I know it's the way of the world. When we get to our age, you start to see it all, and I can tell, you know too! Keep on trucking, tc.
@@JohnSmith-cj7ps I never know whether to sift or not so I always sift, can’t hurt right? 🤷♀️ I’ve heard people say that modern flour doesn’t need sifting but I grew up sifting so I still do it like a superstitious behaviour. 😊
Hi Rik. I used your pastry recipe for sausage rolls and mince pies just before Christmas. It's the best pastry I've ever made and I received several compliments. Thanks to you 😋
I’m so glad you made this in a warmer climate Rick, or I would have ignored it. I’m Australian and live in Brisbane, Queensland - it’s always hot here so the pastry nazis had me convinced that everything had to be in the freezer before I started making pastry. Good to know it’s absolute toss now. My pastry is always nice but it’s so good to know that I don’t have to faff about to make good pie crust.
Yes, too many folks have been put off with all the tosh being thrown down. Its just highlights that they don't know what they are doing. Enjoy making your pastry. Love to Brisbane. Thank you. Best, Rik
I’m a mother of six and I needed a large recipe and I found your recipe about 50 years ago. You are right. Perfect no fail pie crust every time. Thank you I love your videos.
I make great pastry - don't use egg, do use water from cooked potatoes, cooled. Totally agree with Apple cider vinegar!! Don't measure, usually use a good oil, all room temp. All told - you are absolutely correct -and you've given out all my pastry secrets. You sir are a splendid teacher and cook.
Thanks for sharing! Starch water is another trick - there are some moaning already about this method - they are the ones blinkered, unlike you. Good on ya. Best, Rik
@@BackyardChefThey don't understand baking relies on chemistry. Starchy potato water acts like glue, and the starch gives it structure and crispiness.
Thank you. Everything on this channel works and with no BS. This channel shows real cooking that everyone can do - unlike all the hundreds of channel that copy. Best, Rik
Ok, I’ve just hit the subscribe button on this one! You are a gem. Think of the hundreds of years pastry has been made yet there was no such thing as refrigeration. Growing up, my mom never used cold anything in her pastry dough and therefore neither did I. I however went about ten years of my life as a young adult not making any pies or pastry of any kind because I wasn’t around anyone who would have eaten anything like that and I couldn’t see myself eating an entire batch of anything so I chose to not make any. Fast forward to a new start in life and I found myself with someone who could eat and wanted to eat even a double batch of anything home baked, and so I dug back out my handed down recipes and started baking again. But in those years of not having baked pastries etc I seemed to have lost my knack and my pastry turned out not light and flaky. It became a joke that everyone enjoyed riddling me about. Then for the first time in my life ( in my forties by then), I heard about the - everything must be cold- to work theory. Well that makes it harder than pulling teeth to try and make a pie crust and quite frankly a chore that I do not enjoy! But ta boot, my pastry still turns out like wonkers. 🤨😵💫 so now it’s truly been about five years since I’ve bothered to try a pastry dough again. But I endured a great lot of years being the butt of bad pastry jokes. 🫣It’s not worth the hassle. I did learn that many things turn out different at different elevations. I grew up at about 4600 ft above sea level and have spent the last twenty plus years at a couple hundred feet above sea level. So my ( self preserving 🤪) mind has used that as it’s justification for the wonker pastry, but after seeing you making your pastry, I’m going to give it a go again. My mom’s recipe just calls for either shortening or butter, not both and it does not have egg in it but does have the vinegar and water. So I’m going to use your recipe. I’m excited to try a fresh start at pastry dough. Lol, In my sixties now. 🤓 Thanks for your down to earth real attitude. It’s a pleasure for sure. 🙂
You got this! I'm in my 60's. Take your time this pastry recipe is no fail, you can do it. Dont get flustered and show them all a good pie. Good luck. Thank you. Best, Rik
Thanks for the explanation. I got the recipe for "Fool Proof Pie Crust" around 1980 from a friend who'd been using it for a long time. Since I'm in US I learned this recipe using cups and tablespoon measurements. I had no idea of why egg and vinegar made such a wonderful crust that's so easy to work with; I just knew it worked. Now I know. I'm glad I stumbled across your videos. Your practical approach to cooking is refreshing. If anyone takes offense it's their problem.
Rik I have made pastry exactly like this for over 50 years. The recipe was given to me by an older farm lady calling it "never fail pie crust". It's always great to see someone else who knows how to bake pies.
Brilliant video Thankyou . Some of the ways other chefs explain things makes one feel very intimidated and that your cooking would never be good enough but you inspire confidence and I really appreciate that and I feel more motivated to give it a go … thankyou Rik
Wow, Wendy! Thank you. I believe everyone can make pastry, it's not as daunting as we are all led to believe. You can do it. Be inspired - you've got this. That has made my day. Best, Rik
Hi Rik I made your pastry today, I followed you step by step. As I had a pastry case in the freezer that I bought from the shops,I took it out & it was broken to bits 😢. Your pastry was perfect, no more shop bought. Thanks 😊 Regards Kathy
For years my pastry was a disaster until an elderly lady taught me to use egg and vinegar just as you are. You are so right! She used butter flavored crisco, which may not be available everywhere. Thank you for the combination.
Thank you. I think folks needed to know. I had so many asking why Apple Cider Vinegar - most do not use it in pastry. Everyone can make good pastry. I hope it has helped many make their own without all the fuss. Best, Rik
Hi Rik, I made this yesterday and to inform you that when I was trying to get to the breadcrumb stage everything binds together, I had to add more flour and bit at a time to get to the stage of breadcrumbs. The pastry turned out brilliant and I’ve managed for the first time to make 3 pies 🥧. It’s 34 degrees here in the North East of Brazil 🇧🇷 and this pastry works
Yay! Well done. I make it like this all the time. Even in the summer - it's starting to get there now - it will be 40 degrees here in 2 months. Brilliant, so pleased. Best, Rik
Hi from Australia, my mother and father in law immigrated from York more than 50 years ago. They lived in central Victoria and made pastry all year round never having anything ice cold. Summers where they lived would often reach 30-40oC + and their cornbeef and potato pies never failed. It’s a family favourite. I’m going to make your pastry, I’ll admit I’ve never been great at it and think your pastry would be 198% better than mine. Thanks for all your tips it very much appreciated.
Thank you, Claire. You've got this easily! Look forward to hearing about your corned beef pie. There is one on here th-cam.com/video/paOkuy-4qkk/w-d-xo.html using the same pastry. Good luck. Best, Rik
Thanks for a great lesson in shortcrust pastry. I’m in my 50’s and was taught to make shortcrust pastry this way at school, including the apple cider vinegar and all ingredients were at room temperature. Thank you for introducing us to regional dishes, and bringing back our long lost recipes. Keep up the good work it’s very much appreciated.
Something that my mother used to do with the excess pastry dough was to roll it out again, drape it into another pie tin, bake it beside the main crust, then brush it with melted butter, sprinkle it with cinnamon sugar, and slice it into ribbons as a treat for my sister and me. It wasn't pretty, but it certainly was delicious, and it kept us out of her hair once it came out of the oven.
Great pro tips from a pro chef. Blind baking, gentle crumbs, and a profound understanding of ingredients and why they are used. Experience in a warm climate in making pastry is invaluable. Well done mate. I think your videos are brillyint and please; keep up the good work! :)
Thank you very much. Hope it helps many people. I believe everyone can make pastry it is not as hard or daunting as we are all led to believe. Best, Rik
Pastry is my absolute worst thing to make. I just never get it right. Obviously I've used the " everything must be cold" mantra. Thank you for giving us the info on how to get it right. I'll be trying this this week. Massive thank you Rik
You can do this, Jullie. Not a problem. This is fail-safe. Don't fret you've got this. You will be telling off next, making too many pies. That's a good thing. Good luck, and take your time. As you can see, there isn't a rush. Best, Rik
Well done! That is what this channel is about. Make it a couple more times,, and you will make quality pies and quiches. Fantastic! Best, Rik@@juliegraham5033
OMG I'm an expat from the UK and I've never had problems with my pastry until I moved to St Lucia in the Caribbean. My kitchen temperature is always around 32c-34c everyday with high humidity. None of the pastries I have tried worked. I have just made a pie (experimenting) with your pastry Rik and WOW it's worked fantastic so thank you. I wanted to share my experience because I know there are a lot of people who live in hot countries having the same problem. I will be using this method for everything from now on. Julie xxxx
Fantastic! I live in Thailand and have lived there for 20 years. Our temp is 30's most of the time and into 40's for summer - INEVER COOL PASTRY I always make it at room temperature. Well done to you! Thank you, Best, Rik
Hey ric im fairly new to your channel, you've given me the inspiration to get bk in the kitchen I'm on a tight budget like many people, you've saved me money I've not bought a ready meal in weeks and I'll never buy pastry again so thanks from my family to yours 🥧🥧🥧
very good indeed ,, no question I will give this method a try, but for the most part I measure out all my ingredients and stick them in the freezer then dump the whole lot into my food processor give it a wee whirl then add ice water ,, pastry is done ,, and it's great. Certainly not knocking your method at all, like I said, I'll give it a whirl. I live in Canada, I grew up in central Scotland late 50's to mid 60's. I absolutely love what you have posted takes me back many years, great memories ( food memories ) ,, great job sir ,, thank you.
Thanks for this, Rik! For others who use old fashioned cups and tablespoons to bake, I converted the measurements: Shortcrust Pastry 420 g AP flour = 3.5 cups 65 ml water = 1/3 cup 150 g shortening = 2/3 cup 50 g butter= 3.5 Tbsp
We never even had a fridge till I was 9 and pie dough/pastry was never tough, not even in the summer. Thx for doing this, filming it and sharing it with us.
Thanks so very much for removing all the excess stress that I’ve had making pastry for over about 56 years since I learned in Home Economics grade 10! Love your vids and I’ve now made Rumbledethumps 4 x in the past three weeks since I watched your vid! Love it and it freezes terrific. Happy Days!😄☀️🤗🥰👏🙏
I have only just found your video and so glad.im binge watching them today as I'm full of cold stuck in house . Watched your flan one. My mum used to say not quiche
Very nice video "you are the only Englishman who speaks so clearly and I can understand him perfectly " You have explain very well the recipe ànd you totally truth because I'm using this method (room temperature ingredients ) for many many years keep going the good work
When I was 17 I decided that since I liked to eat I better learn more about cooking. Two things were very important to me, pie crust & gravy!!! I’ve been happy with my crust up until the world shut down. I started watching TH-cam & learned how to make bread. I have even since weighed things out in grams. As a retired hairdresser I weighed my hair color in grams because it’s much more economical & I had more control over my custom color formulas. I’ve been searching for a pie crust in grams. Mine didn’t change over well & one recipe never made enough. Your recipe is AMAZING!!! I saw your video yesterday morning & made a chicken pot pie with top & bottom crust. It was a perfect amount & better than the recipe I’ve used my whole life (I’m 69 years old!)!!! Thank you so very much for sharing your knowledge & recipes!!!
When I learnt to cook nobody had fridges! And egg was never put into pastry mix. It was half marg half lard well crumbed into S.R.Flour with a couple of tbs of water. The adding of the water had to be just right so the pastry came together without being wet. It made nice crumbly pastry when cooked. I still make it that way but you can still learn from a Master Baker so I going to give your method a go.😊 .
I've tried all the recipes from well known chiefs and never been successful at making pastry, until I tried this. It was spot on, first time. I've now got the confidence that this will work every time. Thank you so much. I'm off to try some of your lovely pie recipes. 😀
Exactly, probably a cold room if anything! Most of the old folks I watched just got on and made whatever without all the fuss we have been told. Best, Rik
Easily explained, myths Busted good on ya mate. Rik i really think you should consider producing a book your recipes are awesome and remember not everyone has internt access i think it would be a belter. As I'm typing this I've got a Bara Brith in the oven and left some bread out for the bread pudding and also am knocking out 2 chicken leek and ham pies today. Cheers Jimmy
Thank you, Jimmy. You are an exceptional chef, you make almost everything probably better than me. That is all it's about - having folks in the kitchen, putting a meal on the table. Good on you. Best, Rik
@@BackyardChef not better than you , because of you. You have rekindled something in me to start cooking again. I was a pro chef in another life but ended up hating it because I had to and not wanted to cook but now I'm in it boots and all because I want to 99% of what I make I give to friends who either can't cook or are less fortunate than me and it's a great feeling just to help them out .
Jimmy, you are after my own heart. You never answered one of my messages a while ago - You aid you couldn't get hold of pie tins - I was going to get some over to you. I cant remember what it was on now. Best, Rik@@jimmyreuben6919
@@BackyardChef I didn't see that comment Rik but I remember it was the individual pork pie tins. No matter I found something similar in the end. Cheers mate, Jimmy.
Fabulous video!! I’m of the same opinion as you-I don’t see the need to rest shortcrust pastry. The tip for letting the pastry sit on the lip is great! I’ve never tried that, but now I will.
Chef Rik, this was a wonderful lesson and you’re right. Other chefs scare you into thinking it has to be so structured. Will be making a blueberry pie and will make my crust this way
Thanks Rik. I have learn't more from you in the last two months than I have watching so called 'Celebrity Chefs' on the TV over the last twenty years. I am looking forward to you having a go at a Dorset Apple Cake.
Your channel was on my recommended feed, and I’m so glad it was. I have been watching your fabulous recipes most of the day in between house work and cooking. I will definitely try your pastry recipe. I have always been annoyed when I e made pie pastry because of everything having to be so cold. Thankyou for proving them wrong! ❤
Totally agree, I have never had bad pastry and nothing is chilled, like making white sauce, I make a ru, chuck in the cold milk all at once and never had lumpy sauce in 30 odd years, never added apple cider vinegar tho so will give it a go, nice job
Thanks so much for this very informative video. I can’t tell you how many failed attempts I have made with this, I gave up a couple yrs ago. I live in France and the ready made “pate brisée” here is terrible. With Christmas coming up like all brits I’m thinking about mince pies! You have given me the motivation to succeed! Thanks again.👏👍
I was taught to make pastry by keeping everything iced cold water, keeping half and half butter/ lard in freezer for half hour just before needed. My pastry was melt in the mouth to be honest, but if i could cut out all of that palava and just make it from room temperature, ( and by the looks of yours ) get the same results i most certainly will. Ive only used water though, never egg or apple cider vinegar. Must give this a try. Thanks very much Rik.x
So glad I found your channel, had to subscribe ! 🙏🏼 Love your no nonsense laid back attitude very refreshing and relatable easy to follow and great food Thankyou 👍🏻🥰
Rik thankyou for taking such trouble to do all this. I am amazed as I was taught all the cold stuff from the age of 11 with a scary domestic science teacher and I've followed it every since, and struggled every since with it coming together because I never dared put any more liquid in! Today I've made your cheese pie, it was so so good.... Didn't have apple cider vinegar just used a splash of ordinary. The pastry was perfect thanks so much love your channel xx
Thank you. We all had it drummed into us. There are always other ways. If I can help make it easy and enjoyable, that's what this channel is about. You have made my day. Thank you for sharing. Best, Rik
Such a breath of fresh air, interesting and helpful! My mother made the best pie crust and never did the ice-cold butter, ice-cold everything. When everything is ice-cold, it is impossible to roll out! I have stressed over pie crust every holiday. I will use Backyard Chef's recipe from now on. Simple ingredients, and logical explanations. Thank you so much! ❤
I’ve just found a recipe for pastry as I am absolutely rubbish at making that and scones! Happy to give this a go too 👍 scone recipe would be good btw - mine turn out like flat discs 😂
This may be 10 years old but it’s still spreading joy. I love this recipe. My Dutch Oven is heating right now. For this one I added 1 Cup of Masa Harina.. looking forward to fresh bread in a little over an hour 😋
Thank goodness!! I live in Hawaii, and it's a rare day that things aren't melting/warming to some degree. Glad to know I don't have to stress about keeping things cold/chilled. Spontaneous baking may ensue 😁😄
I just recently found your channel and I’m excited about making this recipe. I’ve always been nervous about making crusts but I feel now I can do it! Thank you!
Tried this today, used half for one of 23:46 my favourite lemon tart recipes. It took longer to cook in my oven to get the base done but otherwise perfect and what a lot less faff, thank you. I do a very interesting pastry for tarts that don't need baking after filling, like summer tarts filled with creme patisserie and fruit, it might blow your mind completely as the flour is dumped Into hot bubbling butter sugar and water before being pressed Into the tin, the result however is sublime.
Sounds amazing. For the pastry you're describing, it sounds like you're referring to a unique method that involves cooking the flour with a mixture of hot butter, sugar, and water before pressing it into the tart tin. This technique is unconventional compared to the traditional cold method of making pastry dough, where ingredients are mixed cold to ensure flakiness. Your method creates a pastry that can hold wet fillings without further baking, making it ideal for summer tarts with crème pâtissière and fresh fruit. Best, Rik
@@BackyardChef yes one and the same, I got the recipe via David lebovitz blog years ago, he I believe got it from a French lady, it is my favourite for tarts as it is so crisp and melting. Yours will be my go to for cooked tarts and pies now, lard all the way and butter though no fake fats. Thanks for sharing a great recipe.
My kind of chef. I’ve always used lard and butter/marg. I never sifted my flour as it’s going to be beaten up anyway. My mum who was Irish and a fantastic cook always used the top part of a fork never the prongs. It’s a joy to listen to you and see you bring back the old ways my mum used to use
Well, I remember my grandma making the most delicious pastry without a fridge; in any season; so thank you; seriously, all you do is remind me how simple and delicious cooking used to be
This is the second time of making this pastry and l have to say its the best pastry l have ever had...so light and melt in the mouth...no more 'set in my ways' for me...thankyou Rik ❤
Thankuyou, there is no longer pampas sweet crust pastery for some yrs, i hadnt known how to replace it... now i do. Can this pastery be used for kiss biscuit And if you dint seal wilth eggwash and recook, what happens whrn you add filling?@BackyardChef
Cant wait to try this in a day or two, i tried pastry for the first time and they said all the stuff about things being cold, try not to overwork it etc. it was a DISASTER. It made me feel like everything was so complicated and so much time to take. This is so helpful to know
When I first started making pie crusts, I only had an old cookbook and my mom never made pies so I hadn't ever had anyone telling me how. Well, the book didn't say to add either egg or vinegar but it also didn't say everything needed to be cold nor did it say to chill in the fridge before rolling it out. Needless to say, it came out just fine. I do admit that with the advent of the internet and YT, I did start chilling everything and using ice cold butter and water but watching you made me remember how easy it used to be compared to how much more involved I have made it now. I think I am going to go back to my old way. Perhaps I will be able to enjoy making pastry again.
Great video. I have had to make pastry in a hurry so many times and i have been amazed how well its turned out without chilled ingredients. But i usially try to conform to the basic rules of chilling when i have time. Im not going to p7t myself under that pressure in future. You uave convinced me. Thank you Rik
Thank you, thank you! Could hug you to pieces for this video. I have tried so many different pastry recipes but thank God I’ve now found the right one. So glad you’ve smashed all the myths. Love from Australia
Thank you for this recipe and method. In my 60+ years of cooking, I never managed to make decent pastry on a regular basis, and this has made it possible!
Thank you Rik for the explanation but believe it or not except for the apple cider vinegar I have always made my short crust pastry the same way as yourself I never put it in a fridge and left for 20 to 30 mins like the chefs all say today intact I am 70 yrs old and my mother taught me to cook and bake and her mother before her and I can assure you they didn't have a fridge to put fat or butter in let alone the pastry you just made it and got on with it anyway I am never to old to learn so I have been out and bought some apple cider vinegar and I am going to start adding it to mine also I will be telling both my son and daughter and grandson who also bake about your brilliant recipe of adding this vinegar and why thank you again ❤ Elaine
The old ways are in me - just like you were taught to cook - none of this chefy tosh that we have all have drummed into us. Keep making the pastry the same way. Thank you. Best, Rik
I’ve never wanted to make pastry as much as I do right now. I feel if I do it like this it’ll be helping to put all that’s wrong with the world right again. 10/10
I love how you make pastry, it always seems to turn out well to me. I have been using apple cider vinegar for about 60 years one way and another but I’ve not heard it used in pastry before, I know you use it and I wondered why, thanks for explaining it . Every day we learn something new. ❤
I hope this helps everyone who would like to make their own pastry. I am confident in the world we live in now, there will be those who will take offense. Usually, the ones who are so knowledgeable, unfortunately, fail to help others. I am not arrogant or bigging it up! With all the comments and emails I receive about pastry fails, this will surely help everyone have the confidence to make great pastry!
I'll keep trying to make shortcrust pastry,your posts are great fun and the recipes are lovely,our school dinners were amazing and it's nice to see how they were made...I make quiche with Greek yoghurt instead of cream and steam the onions first in the micro,with strong chopped Cheddar the filling turns out lovely tho the pastry usually goes into the garden for the birds heh, they're great fans of my pastry so not a total loss!
If the birds are happy! Best, Rik@@cathymorgan3962
Heh, as soon as I wake up to put the kettle on,there are a huge family of birds of all species,just waiting to be fed. It's lovely to see the smallest wrens and bluetits, to the crows and magpies sharing the garden! I wish it was my cooking but it's dry porridge,I sprinkle it around the garden so that everyone has a good meal,that and fatballs and the windfall apples from the garden,apart from that my pastry making is awful! I do remember making choux pastry at Home Ec at school,many years ago,which was beautifully light and fluffy and I've tried to copy it lots of times since but it's always ended up eggy and stodgy, I think remembering we used to put a swiss roll tin underneath which was sprinkled with water,to make steam, in a hot oven, does that sound right?
Didn't think I could make pastry but used your recipe today for sausage rolls & wow-delicious; no more shop bought pastry now ; thank you so much 😊
I made this pastry this morning and did some vege pasties and I have to say it's the best pastry I've ever tasted. Melts in your mouth and so light. Thank you so much for sharing this ❤
WOW I am 77 and just had to start cooking for myself, I fancied home made Bacon and egg pie, (not using ready made pastry) Tried this and perfect THANK YOU
Good on ya, Jack. Thank you. Best, Rik
BRILLIANT... They did not have refrigerator's back in the day! People need to remember this. Thank you.
Agreed! Thank you. Best, Rik
As a lid in the 40s and 50s I used to watch my father make various types of pastern on a zinc bench no fridges
I found your explanations for WHY you added, or did, this or that really interesting. A hack cook like me is learning something, Rik. Cheers D😊
Hi Rik, I've recently stumbled upon your channel and it's a breath of fresh air, no pomp, or arty farty nonsense, just you keeping it real, with sincerity and a genuine desire to help people. 👍
Thank you very much! Cant do with all the fuss these days. Lets make real food that folks can enjoy. Thanks again. Best, Rik
Just discovered Riks channel today and can't wait to try his recipes 😊
@@cynthiastrawson3316 Me too! With his divine egg and leek Welsh dish. Rik's my new fave.
Does this recipe make enough for a 2 crust deep dish 9 inch pie? Also, can I use lard instead of Crisco (vegetable shortening)?
Thank you so much for not including background music in the video; it is so relaxing to watch.
Thank you. Best, Rik
@@BackyardChef You are very welcome. I have subscribed as you have a lot of traditional recipes on your channel.
Thank you. Best, Rik@@user-rx7nv8td4z
Great.Growing up my grandmothers and mother never put pastry in the fridge.They usually had no time for that faffing about and just got on with making whatever it was they were making. All made wonderful pies and tarts...... ;)
Thanks for sharing. Exactly - none of the twaddle we have all had drummed down our throats. Thanks for sharing. Best, Rik
Yes and flour back then was nutritious. What's been done to our food is criminal.
I’m 77 and have never believed all the videos calling for ice cold shortening/butter and water! My grandmother born in the 1880’s made the absolute best shortcrust pastry and she didn’t own a fridge! She used lard and butter and English flour which is soft flour unlike the harder all purpose flour found in North America. Great video!
That is awesome! Thank you. Best, Rik
Well…first I thought this is a provocative statement. I’ve always been good at pastry - at school we were taught, “cool fingers, don’t handle too much”. So I watched. And as I’m taking in what you’re saying I. Back at school. Everything you said was like I was back in time. Forgotten about the reasons why to use certain things. But I could see from your excellent camera shots it looked like a good pastry. I appreciate no resting in the fridge…so, I will make my next pastry as to your recipe and instructions. You’re never too old to learn new ways! Thank you.
Thank you very much - I didn't know how to title it to be honest! I wanted to help all the questions why I make my pastry the way I do. I hope I've explained it clear enough. Best, Rik
Keep in mind that pastry has been around for a long time, far longer than the fridge has been around. People made pastry with no real good way to cool it down, and I'm sure it turned out just fine. My mom never used cold fats in her pastry, and they always turned out great.
To dispel another myth I never bother with the beans just the piercing with a fork ,9/10 mins in the oven using a 12 inch flan tin in the middle of fan the oven on 170 or 180 depending on your oven fill with whatever and return to the oven to finish cooking .I make many tarts on a weekly basis and it hasn’t failed me yet also totally agree with you on lining your tin helps to crisp the bottom.rightly or wrongly this method always works well .I leave it in an extra few mins if using a non oven filling
My mother was a pretty good pastry maker. She used self raising flour! Hers was light and we loved it. I tried to make pastry…my mantra all my life was if I make pastry, you can make shoes. Also, if I make scones, you can build a house! Well, you’ve convinced me to give pastry one, last go. Now, if you can teach me to make scones……
Sounds great! You can do it. Does that mean you will build a house? Best, Rik
His scone recipe is really good.
Thank you. Best, Rik@@MegaParkcentral
I think self rising flour, at least in the United States, is generally made from a softer wheat variety than all purpose. I don’t use self rising very often, preferring to add my own leavening, but I do keep it on hand for one thing and one thing only; biscuits. I’ve found nothing makes a good old school southern biscuit like self-rising flour. I tried making a reasonable facsimile with all purpose and cake flour; in theory it should have worked but in reality it just did not compare.
I'll join you! I gave up years ago, but now I will have a last try. Good luck!
I always wondered, how people dared to comment on other people’s videos, watching it working perfectly, yet say your way is totally wrong 😂😂😂😂 neither right, nor polite!! But some people seem to need it!! Thanks for sharing your experience 🙏🥰
There are many in this world. Rise above! If you can prove something to help, how can it be wrong? I'm not interested in the Rif Raf - any ridiculous comments that are banned - deleted; most bad commenters never give an explanation, just a flippant comment. If constructive, it could help all of us. Thank you very much. Best, Rik
You are a good, old fashioned cook. My mother was a fabulous pastry maker and always used lard and stork margarine. Never a soggy bottom 😁😁🇬🇧🇬🇧
Thank you. The old ways work well - most of them have been tampered with by chefs and food film crews. Insisting on ways that haven't matched cooking skills from hundreds of years ago. Your Mum was right. Best, Rik
The thought of margarine makes me shudder - fascinating that you can make great pastry with it. I’m a butter girl, for everything. I haven’t touched margarine since the 80s. 😊
Yes, use butter - many are discouraged from using margarine. Best, Rik@@danielleshelbourne220
Hi Rik thanks for video, didn't see, or you mention sifting the flour?.......just to clarify! I take it you don't need to? Keep up the good work, love what you do, and your dedication to share with the world the proper way with food. So refreshing to see for a change, someone who knows, and proves!!! They know what they know what they're on about. These manly so called celebrity chefs get so far up their own, xxx, and end up losing the plot. I know it's the way of the world. When we get to our age, you start to see it all, and I can tell, you know too! Keep on trucking, tc.
@@JohnSmith-cj7ps I never know whether to sift or not so I always sift, can’t hurt right? 🤷♀️ I’ve heard people say that modern flour doesn’t need sifting but I grew up sifting so I still do it like a superstitious behaviour. 😊
Hi Rik. I used your pastry recipe for sausage rolls and mince pies just before Christmas. It's the best pastry I've ever made and I received several compliments. Thanks to you 😋
Sounds great! Great job - all the credit is yours - you made them. I'm pleased. Thanks for sharing. Best, Rik
Thank you for helping us understand that good cooking can be done without a French Chef and busting the budget!
That is for sure - I will cook some posh nosh my way as we keep going, nothing complicated. Thank you. Best, Rik
I’m so glad you made this in a warmer climate Rick, or I would have ignored it. I’m Australian and live in Brisbane, Queensland - it’s always hot here so the pastry nazis had me convinced that everything had to be in the freezer before I started making pastry. Good to know it’s absolute toss now. My pastry is always nice but it’s so good to know that I don’t have to faff about to make good pie crust.
Yes, too many folks have been put off with all the tosh being thrown down. Its just highlights that they don't know what they are doing. Enjoy making your pastry. Love to Brisbane. Thank you. Best, Rik
I’m a mother of six and I needed a large recipe and I found your recipe about 50 years ago. You are right. Perfect no fail pie crust every time. Thank you I love your videos.
Thank you, Mum keep them fed. You are so very welcome. Best, Rik
I make great pastry - don't use egg, do use water from cooked potatoes, cooled. Totally agree with Apple cider vinegar!! Don't measure, usually use a good oil, all room temp. All told - you are absolutely correct -and you've given out all my pastry secrets. You sir are a splendid teacher and cook.
Thanks for sharing! Starch water is another trick - there are some moaning already about this method - they are the ones blinkered, unlike you. Good on ya. Best, Rik
@@BackyardChefThey don't understand baking relies on chemistry. Starchy potato water acts like glue, and the starch gives it structure and crispiness.
It's confusing for many in their busy lives - if we can make it easier, that is good. Thanks for sharing; Best, Rik @@BigHenFor
@dinkburns6883 what oil? No lard?
Can't say it doesn't work if you haven't tried it - & i tried it - & it works!! 1st time as well, just like you said. 😃 Thank-You chef.
Thank you. Everything on this channel works and with no BS. This channel shows real cooking that everyone can do - unlike all the hundreds of channel that copy. Best, Rik
Ok, I’ve just hit the subscribe button on this one! You are a gem. Think of the hundreds of years pastry has been made yet there was no such thing as refrigeration. Growing up, my mom never used cold anything in her pastry dough and therefore neither did I. I however went about ten years of my life as a young adult not making any pies or pastry of any kind because I wasn’t around anyone who would have eaten anything like that and I couldn’t see myself eating an entire batch of anything so I chose to not make any. Fast forward to a new start in life and I found myself with someone who could eat and wanted to eat even a double batch of anything home baked, and so I dug back out my handed down recipes and started baking again. But in those years of not having baked pastries etc I seemed to have lost my knack and my pastry turned out not light and flaky. It became a joke that everyone enjoyed riddling me about. Then for the first time in my life ( in my forties by then), I heard about the - everything must be cold- to work theory. Well that makes it harder than pulling teeth to try and make a pie crust and quite frankly a chore that I do not enjoy! But ta boot, my pastry still turns out like wonkers. 🤨😵💫 so now it’s truly been about five years since I’ve bothered to try a pastry dough again. But I endured a great lot of years being the butt of bad pastry jokes. 🫣It’s not worth the hassle. I did learn that many things turn out different at different elevations. I grew up at about 4600 ft above sea level and have spent the last twenty plus years at a couple hundred feet above sea level. So my ( self preserving 🤪) mind has used that as it’s justification for the wonker pastry, but after seeing you making your pastry, I’m going to give it a go again. My mom’s recipe just calls for either shortening or butter, not both and it does not have egg in it but does have the vinegar and water. So I’m going to use your recipe. I’m excited to try a fresh start at pastry dough. Lol, In my sixties now. 🤓
Thanks for your down to earth real attitude. It’s a pleasure for sure. 🙂
You got this! I'm in my 60's. Take your time this pastry recipe is no fail, you can do it. Dont get flustered and show them all a good pie. Good luck. Thank you. Best, Rik
Thanks for the explanation. I got the recipe for "Fool Proof Pie Crust" around 1980 from a friend who'd been using it for a long time. Since I'm in US I learned this recipe using cups and tablespoon measurements. I had no idea of why egg and vinegar made such a wonderful crust that's so easy to work with; I just knew it worked. Now I know. I'm glad I stumbled across your videos. Your practical approach to cooking is refreshing.
If anyone takes offense it's their problem.
Thank you. Best, Rik
Rik I have made pastry exactly like this for over 50 years. The recipe was given to me by an older farm lady calling it "never fail pie crust". It's always great to see someone else who knows how to bake pies.
Thanks for sharing. Usually no one used Apple cider vinegar - they don't know why its in my pastry. Best, Rik
Brilliant video Thankyou . Some of the ways other chefs explain things makes one feel very intimidated and that your cooking would never be good enough but you inspire confidence and I really appreciate that and I feel more motivated to give it a go … thankyou Rik
Wow, Wendy! Thank you. I believe everyone can make pastry, it's not as daunting as we are all led to believe. You can do it. Be inspired - you've got this. That has made my day. Best, Rik
Hi Rik I made your pastry today, I followed you step by step. As I had a pastry case in the freezer that I bought from the shops,I took it out & it was broken to bits 😢. Your pastry was perfect, no more shop bought. Thanks 😊 Regards Kathy
Great job! Don't forget this pastry freezers very well too! Thank you. Best, Rik
For years my pastry was a disaster until an elderly lady taught me to use egg and vinegar just as you are. You are so right! She used butter flavored crisco, which may not be available everywhere. Thank you for the combination.
Thank you for sharing. The elderly lady was right! Best, Rik
LOVE how you explain the "why" of each ingredient!
Thank you. I think folks needed to know. I had so many asking why Apple Cider Vinegar - most do not use it in pastry. Everyone can make good pastry. I hope it has helped many make their own without all the fuss. Best, Rik
Hi Rik, I made this yesterday and to inform you that when I was trying to get to the breadcrumb stage everything binds together, I had to add more flour and bit at a time to get to the stage of breadcrumbs. The pastry turned out brilliant and I’ve managed for the first time to make 3 pies 🥧. It’s 34 degrees here in the North East of Brazil 🇧🇷 and this pastry works
Yay! Well done. I make it like this all the time. Even in the summer - it's starting to get there now - it will be 40 degrees here in 2 months. Brilliant, so pleased. Best, Rik
Hi from Australia, my mother and father in law immigrated from York more than 50 years ago. They lived in central Victoria and made pastry all year round never having anything ice cold. Summers where they lived would often reach 30-40oC + and their cornbeef and potato pies never failed. It’s a family favourite. I’m going to make your pastry, I’ll admit I’ve never been great at it and think your pastry would be 198% better than mine. Thanks for all your tips it very much appreciated.
Thank you, Claire. You've got this easily! Look forward to hearing about your corned beef pie. There is one on here th-cam.com/video/paOkuy-4qkk/w-d-xo.html using the same pastry. Good luck. Best, Rik
Thanks for a great lesson in shortcrust pastry. I’m in my 50’s and was taught to make shortcrust pastry this way at school, including the apple cider vinegar and all ingredients were at room temperature. Thank you for introducing us to regional dishes, and bringing back our long lost recipes. Keep up the good work it’s very much appreciated.
Wow! Thank you very much, will do. Best, Rik
This is the pastry recipe we use. My husband’s grandma gave it to me. She was an amazing cook❤😊 It’s true, the best pastry recipe.
Thank you. Glad others use the same method - fail-safe. Best, Rik
Something that my mother used to do with the excess pastry dough was to roll it out again, drape it into another pie tin, bake it beside the main crust, then brush it with melted butter, sprinkle it with cinnamon sugar, and slice it into ribbons as a treat for my sister and me. It wasn't pretty, but it certainly was delicious, and it kept us out of her hair once it came out of the oven.
Lovely! Thank you. Best, Rik
Great pro tips from a pro chef. Blind baking, gentle crumbs, and a profound understanding of ingredients and why they are used. Experience in a warm climate in making pastry is invaluable. Well done mate. I think your videos are brillyint and please; keep up the good work! :)
Thank you very much. Hope it helps many people. I believe everyone can make pastry it is not as hard or daunting as we are all led to believe. Best, Rik
Pastry is my absolute worst thing to make. I just never get it right. Obviously I've used the " everything must be cold" mantra. Thank you for giving us the info on how to get it right. I'll be trying this this week. Massive thank you Rik
You can do this, Jullie. Not a problem. This is fail-safe. Don't fret you've got this. You will be telling off next, making too many pies. That's a good thing. Good luck, and take your time. As you can see, there isn't a rush. Best, Rik
@BackyardChef Hi Rik, I made it today and the pastry is AMAZING. Finally, I got it right, THANKS to YOU. 💓
Well done! That is what this channel is about. Make it a couple more times,, and you will make quality pies and quiches. Fantastic! Best, Rik@@juliegraham5033
OMG
I'm an expat from the UK and I've never had problems with my pastry until I moved to St Lucia in the Caribbean.
My kitchen temperature is always around 32c-34c everyday with high humidity. None of the pastries I have tried worked.
I have just made a pie (experimenting) with your pastry Rik and WOW it's worked fantastic so thank you.
I wanted to share my experience because I know there are a lot of people who live in hot countries having the same problem. I will be using this method for everything from now on.
Julie xxxx
Fantastic! I live in Thailand and have lived there for 20 years. Our temp is 30's most of the time and into 40's for summer - INEVER COOL PASTRY I always make it at room temperature. Well done to you! Thank you, Best, Rik
Hey ric im fairly new to your channel, you've given me the inspiration to get bk in the kitchen I'm on a tight budget like many people, you've saved me money I've not bought a ready meal in weeks and I'll never buy pastry again so thanks from my family to yours 🥧🥧🥧
That is exactly what this channel is about - I've got a smile on my mush, well done! I'm so chuffed as they say in Yorkshire. Bet, Rik
very good indeed ,, no question I will give this method a try, but for the most part I measure out all my ingredients and stick them in the freezer then dump the whole lot into my food processor give it a wee whirl then add ice water ,, pastry is done ,, and it's great. Certainly not knocking your method at all, like I said, I'll give it a whirl. I live in Canada, I grew up in central Scotland late 50's to mid 60's.
I absolutely love what you have posted takes me back many years, great memories ( food memories ) ,, great job sir ,, thank you.
Thank you. Best, Rik
63 and never dared make pastry before. That is about to change! Thanks, Rik.
Thank you. You got this. Best, Rik
Thanks for this, Rik! For others who use old fashioned cups and tablespoons to bake, I converted the measurements:
Shortcrust Pastry
420 g AP flour = 3.5 cups
65 ml water = 1/3 cup
150 g shortening = 2/3 cup
50 g butter= 3.5 Tbsp
Good stuff! Thank you. Best, Rik
Thanks for saving us having to do that 😁
We never even had a fridge till I was 9 and pie dough/pastry was never tough, not even in the summer. Thx for doing this, filming it and sharing it with us.
Thank you. Best, Rik
Thanks so very much for removing all the excess stress that I’ve had making pastry for over about 56 years since I learned in Home Economics grade 10! Love your vids and I’ve now made Rumbledethumps 4 x in the past three weeks since I watched your vid! Love it and it freezes terrific. Happy Days!😄☀️🤗🥰👏🙏
You are so welcome! Thanks for sharing. Thank you. Best, Rik
I have only just found your video and so glad.im binge watching them today as I'm full of cold stuck in house . Watched your flan one. My mum used to say not quiche
Thank you. Hope you get better soon. Best, Rik
Very nice video
"you are the only Englishman who speaks so clearly and I can understand him perfectly "
You have explain very well the recipe ànd you totally truth because I'm using this method (room temperature ingredients ) for many many years
keep going the good work
Thank you! 😃 Yes there is absolutely no conning on this channel - I won't hide anything! Thank you for sharing, appreciated. Best, Rik
When I was 17 I decided that since I liked to eat I better learn more about cooking. Two things were very important to me, pie crust & gravy!!! I’ve been happy with my crust up until the world shut down. I started watching TH-cam & learned how to make bread. I have even since weighed things out in grams. As a retired hairdresser I weighed my hair color in grams because it’s much more economical & I had more control over my custom color formulas. I’ve been searching for a pie crust in grams. Mine didn’t change over well & one recipe never made enough.
Your recipe is AMAZING!!! I saw your video yesterday morning & made a chicken pot pie with top & bottom crust. It was a perfect amount & better than the recipe I’ve used my whole life (I’m 69 years old!)!!! Thank you so very much for sharing your knowledge & recipes!!!
Wow! Thanks for sharing. Thank you. Best, Rik
Excellent masterclass Rik - thanks. I'm nobody's idea of a baker, but I'll give your method a go.
Thank you, Terry. You got this - no master baker needed. Straight forward no fuss pastry. Best, Rik
When I learnt to cook nobody had fridges! And egg was never put into pastry mix. It was half marg half lard well crumbed into S.R.Flour with a couple of tbs of water. The adding of the water had to be just right so the pastry came together without being wet. It made nice crumbly pastry when cooked. I still make it that way but you can still learn from a Master Baker so I going to give your method a go.😊
.
Audrey, no master here! Just a home cook. Appreciated though! Thank you. Best, Rik
I've tried all the recipes from well known chiefs and never been successful at making pastry, until I tried this. It was spot on, first time. I've now got the confidence that this will work every time. Thank you so much. I'm off to try some of your lovely pie recipes. 😀
Thanks for sharing. Thank you. Appreciated. Best, Rik
YOUR SO RIGHT, Grandma never had a freezer. 😂❤.
Exactly, probably a cold room if anything! Most of the old folks I watched just got on and made whatever without all the fuss we have been told. Best, Rik
Easily explained, myths Busted good on ya mate.
Rik i really think you should consider producing a book your recipes are awesome and remember not everyone has internt access i think it would be a belter. As I'm typing this I've got a Bara Brith in the oven and left some bread out for the bread pudding and also am knocking out 2 chicken leek and ham pies today.
Cheers Jimmy
Thank you, Jimmy. You are an exceptional chef, you make almost everything probably better than me. That is all it's about - having folks in the kitchen, putting a meal on the table. Good on you. Best, Rik
@@BackyardChef not better than you , because of you. You have rekindled something in me to start cooking again. I was a pro chef in another life but ended up hating it because I had to and not wanted to cook but now I'm in it boots and all because I want to 99% of what I make I give to friends who either can't cook or are less fortunate than me and it's a great feeling just to help them out .
Jimmy, you are after my own heart. You never answered one of my messages a while ago - You aid you couldn't get hold of pie tins - I was going to get some over to you. I cant remember what it was on now. Best, Rik@@jimmyreuben6919
@@BackyardChef I didn't see that comment Rik but I remember it was the individual pork pie tins. No matter I found something similar in the end.
Cheers mate, Jimmy.
OK , mate no worries. If I can help. I will. Best, Rik@@jimmyreuben6919
Fabulous video!! I’m of the same opinion as you-I don’t see the need to rest shortcrust pastry. The tip for letting the pastry sit on the lip is great! I’ve never tried that, but now I will.
Thank you. Yes, no need. In the old ways, they just got on and made a pie; they didn't stop putting it in the fridge to rest. Best, Rik
Excellent Chef ! ! ! Thank You ! ! ! Can't wait to try this out ! Wonderful Method and Explanations Well Presented ! ! !
You are very welcome. You got this. Happy making. Best, Rik
Chef Rik, this was a wonderful lesson and you’re right. Other chefs scare you into thinking it has to be so structured. Will be making a blueberry pie and will make my crust this way
Good on you. Don't forget the 1 tbsp sugar into the flour, for a sweet pastry. Good luck, Best, Rik
Thank you a must try , never been satisfied with the results of my pastry , you just simplified everything thanks again
Thank you. Best, Rik
Thanks Rik. I have learn't more from you in the last two months than I have watching so called 'Celebrity Chefs' on the TV over the last twenty years. I am looking forward to you having a go at a Dorset Apple Cake.
Thank you very much! On it. Best, Rik
Your channel was on my recommended feed, and I’m so glad it was. I have been watching your fabulous recipes most of the day in between house work and cooking. I will definitely try your pastry recipe. I have always been annoyed when I e made pie pastry because of everything having to be so cold. Thankyou for proving them wrong! ❤
Awesome! Thank you! Yes take no notice. Its nonsense! Thank you. Best, Rik
Brilliantly explained video Rik, great to watch this video and see you show others how a perfect pastry is made
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you. It has already helped others on here. Best, Rik
I used to treat pastry making like handling a time bomb! Thank you for making this a fun and relaxed experience now.
Thank you. Best, Rik
Totally agree, I have never had bad pastry and nothing is chilled, like making white sauce, I make a ru, chuck in the cold milk all at once and never had lumpy sauce in 30 odd years, never added apple cider vinegar tho so will give it a go, nice job
Exactly!! You know exactly what you are doing. Well done to you. Best, Rik
Thanks so much for this very informative video. I can’t tell you how many failed attempts I have made with this, I gave up a couple yrs ago. I live in France and the ready made “pate brisée” here is terrible. With Christmas coming up like all brits I’m thinking about mince pies! You have given me the motivation to succeed! Thanks again.👏👍
Great job! You got this - add 1 tbsp of sugar to make sweet shortcrust. Thank You. Best, Rik
Hi Rik, you cannot imagine how glad I feel to have discovered your channel, you are the best 😊 greetings from Veracruz México 🎉
Thank you, I'm pleased. Love to Mexico. Best, Rik
I was taught to make pastry by keeping everything iced cold water, keeping half and half butter/ lard in freezer for half hour just before needed. My pastry was melt in the mouth to be honest, but if i could cut out all of that palava and just make it from room temperature, ( and by the looks of yours ) get the same results i most certainly will. Ive only used water though, never egg or apple cider vinegar. Must give this a try. Thanks very much Rik.x
Thank you. Best, Rik
So glad I found your channel, had to subscribe ! 🙏🏼 Love your no nonsense laid back attitude very refreshing and relatable easy to follow and great food Thankyou 👍🏻🥰
Thank you, Tracey. Yes, let's keep it all simple so we can all enjoy what we make. Best, Rik
I have a version of this recipe and love it. A favorite BUT now I’ll make the adjustments to be exactly yours. ❤ Thank you.
Sounds like you already have it cracked. Thank you. Best, Rik
I gave up on pastry years ago. I’m going to try again. Thanks, Rik!!
Thak you. You've got this. There will be all sorts of pies from now on. Don't give up! This is not hard or daunting. Good luck. Best, Rik
Rik your Shortcrust pastry recipe is the best. I made your apple pie today and am eating some right now. This pastry is almost flaky puff. 1st prize 🏅
Well done you! It is easy isn't it? Thank you. Best, Rik
Excellent tutorial!
Thank you! Cheers! Best, Rik
Rik thankyou for taking such trouble to do all this. I am amazed as I was taught all the cold stuff from the age of 11 with a scary domestic science teacher and I've followed it every since, and struggled every since with it coming together because I never dared put any more liquid in!
Today I've made your cheese pie, it was so so good.... Didn't have apple cider vinegar just used a splash of ordinary. The pastry was perfect thanks so much love your channel xx
Thank you. We all had it drummed into us. There are always other ways. If I can help make it easy and enjoyable, that's what this channel is about. You have made my day. Thank you for sharing. Best, Rik
Like I’ve said you are the pastry King ❤❤❤❤
Nah, anyone can make it as long as they don't have hang-ups about old versions. Thank you. Best, Rik
Such a breath of fresh air, interesting and helpful! My mother made the best pie crust and never did the ice-cold butter, ice-cold everything. When everything is ice-cold, it is impossible to roll out! I have stressed over pie crust every holiday. I will use Backyard Chef's recipe from now on. Simple ingredients, and logical explanations. Thank you so much! ❤
Glad i I could help! Thank you. Best, Rik
I’ve just found a recipe for pastry as I am absolutely rubbish at making that and scones! Happy to give this a go too 👍 scone recipe would be good btw - mine turn out like flat discs 😂
Have fun! There are scones on the channel. Best, Rik
This may be 10 years old but it’s still spreading joy. I love this recipe. My Dutch Oven is heating right now. For this one I added 1 Cup of Masa Harina.. looking forward to fresh bread in a little over an hour 😋
Thank you. Best, Rik
Thank you for your explanation. I see that your pastry looks perfect.
Thank you. Everyone can do this. That's all I am trying to show. Give confidence to all the folks who have asked about the pastry. Best, Rik
Thank goodness!! I live in Hawaii, and it's a rare day that things aren't melting/warming to some degree. Glad to know I don't have to stress about keeping things cold/chilled. Spontaneous baking may ensue 😁😄
I hope so too! I live in Thailand 20 years and its 38 degrees. make some pies! Best, Rik
My mam made fantastic shortcrust pastry, she taught be I don’t worry about everything been cold. I get compliments on my pastry’s
Sounds great! Yes there is no need to be cold. Thanks for sharing. Best, Rik
Thankyou Rik for another great recipe on pastry it’s so good to know 👍💯
Thank you. Best, Rik
Hi Rik. Brilliant, since watching your channel I always make my pastry this way. Keep up the great videos.
Thanks, Eddie. Good on you, mate. Best, Rik
I just recently found your channel and I’m excited about making this recipe. I’ve always been nervous about making crusts but I feel now I can do it! Thank you!
You can do it, no problem. Thank you. Best, Rik
Your a wise man Rik
As long as it helps those interested, that is what matters. I have had so many folks saying they can't make pastry - they can now! Best, Rik
Tried this today, used half for one of 23:46 my favourite lemon tart recipes. It took longer to cook in my oven to get the base done but otherwise perfect and what a lot less faff, thank you. I do a very interesting pastry for tarts that don't need baking after filling, like summer tarts filled with creme patisserie and fruit, it might blow your mind completely as the flour is dumped Into hot bubbling butter sugar and water before being pressed Into the tin, the result however is sublime.
Sounds amazing. For the pastry you're describing, it sounds like you're referring to a unique method that involves cooking the flour with a mixture of hot butter, sugar, and water before pressing it into the tart tin. This technique is unconventional compared to the traditional cold method of making pastry dough, where ingredients are mixed cold to ensure flakiness. Your method creates a pastry that can hold wet fillings without further baking, making it ideal for summer tarts with crème pâtissière and fresh fruit. Best, Rik
@@BackyardChef yes one and the same, I got the recipe via David lebovitz blog years ago, he I believe got it from a French lady, it is my favourite for tarts as it is so crisp and melting. Yours will be my go to for cooked tarts and pies now, lard all the way and butter though no fake fats. Thanks for sharing a great recipe.
Thank you for sharing a good post. Best, Rik@@carolesmith197
I cannot for the life of me make a " normal" cold pie crust. Trying this soon! Thx kind Sir! ❤️
You got this, Laura. Thank you. Best, Rik
I've been watching you for a long time now, and I adore you laid back and relaxed approach to cooking.
This pastry is absolutely perfect!
Thank you, Kelly. I really appreciate it. Best, Rik
That’s class pastry by a master crafts man. Ill take your recipe and method thank you!
Thank you, Take away. Best, Rik
My kind of chef. I’ve always used lard and butter/marg. I never sifted my flour as it’s going to be beaten up anyway. My mum who was Irish and a fantastic cook always used the top part of a fork never the prongs. It’s a joy to listen to you and see you bring back the old ways my mum used to use
Thank you, Best, Rik
Beautiful pastry! 😍
Thank you 😋Annette. Best, Rik
Well, I remember my grandma making the most delicious pastry without a fridge; in any season; so thank you; seriously, all you do is remind me how simple and delicious cooking used to be
Wonderful! Thank you. Best, Rik
Do you do a rough puff too? I live abroad and would like to replicate that baker quality pastry of a cornish pastie.
This is the second time of making this pastry and l have to say its the best pastry l have ever had...so light and melt in the mouth...no more 'set in my ways' for me...thankyou Rik ❤
Wonderful! Thank you. Best, Rik
Good on ya mate best video
Thanks 👍No BS here. Everyone can make. Thank you. Best, Rik
WOW..
NEVER MADE IT IN MY LIFE... THANK YOU FOR SHARING WITH US 👌💯I SURE GOING TO MAKE IT 🙏
Go for it! Good on you. Thank you. Best, Rik
Fifty years later, I find i could have made my life easier😮
Thank you. Best, Rik
Thankuyou, there is no longer pampas sweet crust pastery for some yrs, i hadnt known how to replace it... now i do.
Can this pastery be used for kiss biscuit
And if you dint seal wilth eggwash and recook, what happens whrn you add filling?@BackyardChef
Cant wait to try this in a day or two, i tried pastry for the first time and they said all the stuff about things being cold, try not to overwork it etc. it was a DISASTER. It made me feel like everything was so complicated and so much time to take. This is so helpful to know
All explained here - easy to make. Thank you. Best, Rik
i love good tasty sausage rolls with tasty pastry .. wonder what ill be trying next week and maybe home made pasty, cheers rick
Good on ya, Dave. Don't forget, mate, this isn't puff pastry. I will do a vid on rough puff eventually. Best, Rik
When I first started making pie crusts, I only had an old cookbook and my mom never made pies so I hadn't ever had anyone telling me how. Well, the book didn't say to add either egg or vinegar but it also didn't say everything needed to be cold nor did it say to chill in the fridge before rolling it out.
Needless to say, it came out just fine. I do admit that with the advent of the internet and YT, I did start chilling everything and using ice cold butter and water but watching you made me remember how easy it used to be compared to how much more involved I have made it now. I think I am going to go back to my old way. Perhaps I will be able to enjoy making pastry again.
I'm sure you will. Thank you. Best, Rik
My mom’s secret to pastry: roll it out between 2 pieces of waxed paper. Also, even bad homemade pastry is better than store bought.
Thank you. Best, Rik
Great video. I have had to make pastry in a hurry so many times and i have been amazed how well its turned out without chilled ingredients. But i usially try to conform to the basic rules of chilling when i have time. Im not going to p7t myself under that pressure in future. You uave convinced me. Thank you Rik
Thank you. Best, Rik
Such a good channel!
Thank you. Best, Rik
Thank you, thank you! Could hug you to pieces for this video. I have tried so many different pastry recipes but thank God I’ve now found the right one. So glad you’ve smashed all the myths. Love from Australia
Being from OZ, you appreciate that there is no BS on this channel - you got this! Love down under. Thank you. Best, Rik
It's now 23:21 and I'm sat here wanting to make pastry 🤣🤣🤣
I love how you've proved the "Pastry Police" to be wrong 😊
Thank you. I will prove it if I open my mouth and stick my neck out. Everyone can make pastry. Best, Rik
@@BackyardChefI've just made it in my food processor. It feels so good. I just know its going to be perfect 👌. Now to decide what to make with it 😊
Fantastic, well done. I'm over the moon. Best, Rik@@Catherine-Crevice
Thank you for this recipe and method. In my 60+ years of cooking, I never managed to make decent pastry on a regular basis, and this has made it possible!
Thank you. Best, Rik
Great video.
Straight forward and no nonsense.
......best of all. None of the usual TH-cam faff.
Thank you, Frank. Best, Rik
Thank you Rik for the explanation but believe it or not except for the apple cider vinegar I have always made my short crust pastry the same way as yourself I never put it in a fridge and left for 20 to 30 mins like the chefs all say today intact I am 70 yrs old and my mother taught me to cook and bake and her mother before her and I can assure you they didn't have a fridge to put fat or butter in let alone the pastry you just made it and got on with it anyway I am never to old to learn so I have been out and bought some apple cider vinegar and I am going to start adding it to mine also I will be telling both my son and daughter and grandson who also bake about your brilliant recipe of adding this vinegar and why thank you again ❤ Elaine
The old ways are in me - just like you were taught to cook - none of this chefy tosh that we have all have drummed into us. Keep making the pastry the same way. Thank you. Best, Rik
I’ve never wanted to make pastry as much as I do right now. I feel if I do it like this it’ll be helping to put all that’s wrong with the world right again. 10/10
Good on you! You got this. Thank you. Best, Rik
I love how you make pastry, it always seems to turn out well to me. I have been using apple cider vinegar for about 60 years one way and another but I’ve not heard it used in pastry before, I know you use it and I wondered why, thanks for explaining it . Every day we learn something new. ❤
Thank you. I drink this everyday too - 1 tbsp in a glass of water. Best, Rik