Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Great value chef knife:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Puff Pastry Recipe
Flaky and buttery, this homemade Puff Pastry is shockingly easy to make. Made with only five simple ingredients, you can have a high-quality, melt-in-your-mouth puff pastry in no time.
RECIPE:
Puff pastry, also known as pâte feuilletée, is a flakey pastry made by laminating dough. Frozen sheets of puff pastry are easy to pick up at the store, but after trying this quick homemade puff pastry recipe, you’re never going to want to go back to store-bought. While it does take a little bit of elbow grease, homemade puff pastry just cannot be beaten. Thanks to the quality of ingredients used, you can really taste the difference when you make puff pastry from scratch.
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Easy pastry recipe, pat in the pan pie crust.
Really easy pie crust mixed in the pie pan. No rolling out, use for base of pies, it tastes like shortcrust pastry. It is based on an Amish recipe. Filmed by Steve.
For instructions on an equally easy pecan filling see:
Quick Puff Pastry – Bruno Albouze
The quick or blitz puff pastry method was created for pastry competitions. It matches the quality of the classic or inverted puff pastry. If you are in the rush, and unable to find a butter based commercial puff pastry – make your own. This method is so worthwhile!
To get the full recipe go to
Pastry Fundamentals Course
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How To Make Great Grandma’s Lard Pie Crust Recipe
This tender flaky lard pie crust recipe is straight from my great grandma’s recipe box. It practically melts in your mouth.
If the perfect pie crust is on your baking bucket list, you have to give this recipe a try. After a long search, we finally have my great grandma’s recipe for the pie crust she was so famous for. Luckily we are all the beneficiaries of her decades of experience. Please give it a try for yourself.
Printable recipe:
Ingredients:
all purpose flour
salt
lard (leaf lard if you can find it)
cold water
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The NEVER FAIL Pie Crust Recipe - In Under 3 Minutes!
CLICK HERE TO PURCHASE ANN SIGGARD'S FULL COOKBOOK OF OVER 300 RECIPES ! -
NEVER FAIL VINEGAR PIE CRUST
2 1⁄2 cups flour
1⁄2 tsp. salt
1⁄2 tsp. baking powder
2 tsp. brown sugar
1⁄2 cup shortening, chilled
1⁄2 cup unsalted butter, chilled 1 T. vinegar
1⁄4 cup cold iced water
1 egg, beaten
Combine dry ingredients and mix well. Blend in shortening and butter with a pastry blender, or you can use a food processor. Mix until particles are size of peas. In a measuring cup beat eggs with wire whisk and add vinegar. Add water and a couple of ice cubes to chill thoroughly. With a fork, slowly add egg mixture to dry ingredients until all is dampened. Place in a plastic food storage bag (thin) and old into a ball. Refrigerate for 1⁄2 hour or put in freezer for 15 minutes. (Cold crust creates more steam, making a much flakier, lighter crust).
Cut dough in half. On a pastry cloth seasoned with flour, roll out dough into pie shape. Roll dough onto the rolling pin and unroll into your pie plate. If making a double-crust pie, leave 1⁄2 edge overhanging. Otherwise, trim dough around pie plate and flute the edges. Put pie crust back in freezer for 15 minutes. For single crust pie, prick dough.
with a fork to keep from shrinking, or line it with aluminum foil and fill with pie weights or beans. Bake pie crust for 8 minutes in a 425 degree oven. Halfway through baking, remove foil with weights and continue baking until light golden brown, about 8 more minutes. Makes up to 3-4 single crust pies, or 2 double crust pastries. Dough can be frozen for up to 1 month.