That's fine for a shortcrust, but if you need the crust to be flaky, it is essential NOT to mix the butter into the flour with your hands, since your body heat will melt the butter and ruin the flakiness. For a light, flaky crust you must cut the ice-cold butter into the flour with two knives or a pastry blender, so that the butter remains autonomous. It's not always a good idea to 'get your hands into it.'
@@jasonhurd4379 But with tarts, quiche, and pastries 🥮, maybe you don’t want a flakey crust? Could that be the case?? That one would want a dense, heavier xx CDsßs crust!??? But yeah, I didn’t think I remember ever squishing butter in my hands. HEY!! Maybe refrigerating it makes it flakey??? 👨🏫👨🏫
OMG, I lost this video for a while and was sooo desperate, I screwed up all my doughs. I am SO happy I found this again, it's the best recipe I've found so far!
I made my first ever pie crust today and used it for pumpkin pie. It is the best pie i have ever eaten in my life. I checked about 3 pie crust recipes before deciding to follow yours since i thought to myself... can't go wrong with french pastry! And it was so easy, so crispy and so so buttery and gooood. It is so easy and so fast to make. I love it and came here to say a thank you to you! And i am going to check out your other baking videos now! Merci
7 years later and i am watching how to make crust... thank you... i am not a great cook but love pies.. lol.. here it goes ..again thanks for showing me...
thank you for doing the pastry the right way i think we are losing the ways of making good food . the old ways are the best ways, its good that people learn to do things for them self it helps them learn. The way when we didn't have machines . Good work love your channel
Hi Bruce. that a great comment and this is what I am trying to do with this channel and now the website www.thefrenchcookingacademy.com/.of course there are times when using machines can be handy like for beating egg white for instances but yes most things can be done by hand. and I will keep this in mind. thank you watching.
Amen Bruce! I couldn't possibly agree more with every word you've written. 21st century society has become far too dependent upon devices, machines and technology to the point our younger generations have completely lost the ability to cook and bake the traditional way it was done dating back to Biblical times and beyond. I agree 100% the old traditional ways are best not to mention the most "tried and true." As their elders, each of us has a SERIOUS RESPONSIBILITY to pass such knowledge onward to the younger generations (so it doesn't die out and) to ensure they can survive on their own without being wholly dependent upon expensive machinery and mass production where their food and cooking's involved.
Yes, Bruce. It is rather ironic that people pay great sums of money to dine in restaurants where the food is hand made with great love and care but for the masses all the machinery is marketed like it is absolutely essential to making good food.
Thank you! I have basically no appliances, so I always appreciate seeing when chefs show how to make things without them! I'm going to try this right now!
This method seems much easier to follow than other videos I have seen. I am trying to get back into making homemade crusts and pastries. I'll give this one a try when I make my next quiche. My next recipe for that is spinach and gruyere quiche! :)
wow thank you so much I woke up this morning with the intention of making a quiche, never made one before watched your demonstration et voila a shortcrust pastry by hand resting in the fridge thank you so much so simple xx
This is the first time in my life I've ever seen anyone say how long to let dough rest when removing from refrigerator. I hope this may solve my life-long problem of the dough cracking when I roll it out. Love your videos, thank you!!!!!!!!!!!
Wow, I am very surprised how you can just use your hands to make a perfect dough. Thank you for the video. I do not have a food processor either. I definitely will try it.
Novice Baker, Good Home Cook: After despairing with the unsatisfactory results I was getting from a good recipe for the processor, I realized I had to learn to make the tart crust by hand. A new low protein flour I was using was throwing me off and the water amount was too much for the type of flour. Getting to know the "feel" of the dough is so important when dealing with a misadventure like mine. After watching this video, I went back into the kitchen and made this dough once with the old stand by flour and once with the fancy new flour. Amazing how differently they responded. I definitely prefer your technique especially since I hate cleaning the processor. Many thanks and by the way I am a big fan of you and your videos
Amazing recipe, i measured everything and used the same ratio for four cups of dough, at the end i sprinkled a few dropped of water to kneed the dough. Great recipe
Good Evening Chef from Uk. Thankyou for the recipe. MY FATHER WAS A CHEF. A WONDERFUL COOK. I made some jam tarts today. And it turned out like a cakey dough. My husband said he enjoyed eating them. The ingrediants was a cake recipe. And i turned it into a pastry recipe. Which actually worked to my suprise. I must admit i love the orriginal recipe with a bit of a crunch lol. Bon appetite
My first time ever making a quiche, and also my first time making pastry, and it turned out great! I ended up adding a little splash of milk as it seems like it was cracking a bit, but I also had no idea what I was doing really so it may have just been my technique! Thank you so much!
thank GOD for that person who send that comment, because i did said that to myself too. but they first me to it. now i will try it that way because i dont have a mixer at the moment only my hands.
Thanks for sharing this technique. I never seen egg added into the dough. Tried it out and slightly varied how i added the water. Happy how the texture of the dough came out after sitting. I guess the key is not overworking the dough when doing by hand. Made a tomato and onion quiche and now baking my apple tart. Thank you..
So glad you created this follow-up on how to make your Shortcrust Pastry entirely by hand the "old fashioned" way. It's so much more down to Earth and enjoyable doing it the traditional way. Using a Food Processor takes all the fun and human element out of what makes this pastry genuinely "homemade" rather than mass-produced commercial style. Earlier I felt bad not having a Food Processor to use but now realize some things where home cooking's involved are best performed entirely by hand the traditional way rather than machine. Mass produced food seriously lacks that strategic home cooking touch, texture and taste. This was actually quite FUN and ENTERTAINING to watch as compared to the Food Processor version which was boring and sterile. I felt like I was in Culinary school this time around. What an amazing and stunning difference between the two videos in this regard. Thanks for giving us encouragement to cook and bake the traditional way without being utterly dependent upon expensive culinary contraptions most of us don't already own nor can easily afford. The moral support you've provided (using the hands God gave us) is every bit as important as the "nuts and bolts" of the Culinary science involved if not more so.
Yay. Someone like me. I mix most dough by hand: pie crusts, bread, shortbread, and pizza dough. I have a food processor, but only use it a handful of times per year. As usual, using the modern "conveniences" attend to be more a hassle than a time-saver, especially after you factor in cleanup time.
Wow! I have always been terrified of pie dough. The times I've tried it with a processor, it failed completely. But this seems so easy! I'm going to go try it right now so it can chill and rest, and I can make hand pies for dinner!
I'm so glad i found your video! I've always been intimidated by crust dough. This was so easy - and as I was making an old recipe from my grandmother, I felt more connected to her using my hands in the recipe like she would have - thank you!
Hi chef , Just wanted to say thank you! Your method is by far the best that i've tried. Your dough doesn't break whenever im rolling it out! :>. Again thank you from the Philippines!
lemon tarts or fruit tarts... my pastry cream is a little bit runny though....i still need to practice a "stable pastry cream " even if its quite hot or at room temperature.
Made this today, following your method! It was so satisfying! Thanks so much for imparting your knowledge to us. You are a generous and a wonderful individual, sir, thank you so much!
Cheers, for that and thanks for taking the time to reply. I have a really heavy duty food processor3, but my daughter is kidnapping it shortly. I have seen your other video, which was great. This "hands-on" approach should work just fine from now on. It's quite different from the "make sure the fat is I cold" recipes. BTW - I was really impressed and surprised that you're not Cordon Bleu-trained when I listened to your cooking history. All the better! I really like that you just want to share your passion for cooking with others, like me.
Since discovering this video, this has been my go-to pie crust for 3 years now. So easy, so practical. Thank you!
Is it a flaky crust? How do you bake it? Oven temps? Cream based pie?
As a 16 year old male who only knows college cooking. This helps a lot. All these kinds of videos are easy and step by step tutorials. Love em ❤
Finally someone who's not afraid of getting hands on the crust to make it!
Please say it again kkkk
I'll never understand people who think you can cook without getting your hands in it. Craziness!
@D that’s exactly why i wrote that. Because i didn’t have a food processor back then. Greetings!
That's fine for a shortcrust, but if you need the crust to be flaky, it is essential NOT to mix the butter into the flour with your hands, since your body heat will melt the butter and ruin the flakiness. For a light, flaky crust you must cut the ice-cold butter into the flour with two knives or a pastry blender, so that the butter remains autonomous. It's not always a good idea to 'get your hands into it.'
@@jasonhurd4379 But with tarts, quiche, and pastries 🥮, maybe you don’t want a flakey crust? Could that be the case?? That one would want a dense, heavier xx CDsßs crust!??? But yeah, I didn’t think I remember ever squishing butter in my hands. HEY!! Maybe refrigerating it makes it flakey??? 👨🏫👨🏫
OMG, I lost this video for a while and was sooo desperate, I screwed up all my doughs. I am SO happy I found this again, it's the best recipe I've found so far!
Thank you! I have a tiny kitchen, no food processor, and I'm broke--but I do have quiche filling and crust ingredients!
I made my first ever pie crust today and used it for pumpkin pie. It is the best pie i have ever eaten in my life. I checked about 3 pie crust recipes before deciding to follow yours since i thought to myself... can't go wrong with french pastry! And it was so easy, so crispy and so so buttery and gooood. It is so easy and so fast to make. I love it and came here to say a thank you to you! And i am going to check out your other baking videos now! Merci
This is the ONLY dough method i use, the pastry is formidable...so easy, fresh and unbelievably quick. Thank you chef..
7 years later and i am watching how to make crust... thank you... i am not a great cook but love pies.. lol.. here it goes ..again thanks for showing me...
Thanks
thank you for doing the pastry the right way i think we are losing the ways of making good food . the old ways are the best ways, its good that people learn to do things for them self it helps them learn. The way when we didn't have machines . Good work love your channel
Hi Bruce. that a great comment and this is what I am trying to do with this channel and now the website www.thefrenchcookingacademy.com/.of course there are times when using machines can be handy like for beating egg white for instances but yes most things can be done by hand. and I will keep this in mind. thank you watching.
Amen Bruce! I couldn't possibly agree more with every word you've written. 21st century society has become far too dependent upon devices, machines and technology to the point our younger generations have completely lost the ability to cook and bake the traditional way it was done dating back to Biblical times and beyond.
I agree 100% the old traditional ways are best not to mention the most "tried and true." As their elders, each of us has a SERIOUS RESPONSIBILITY to pass such knowledge onward to the younger generations (so it doesn't die out and) to ensure they can survive on their own without being wholly dependent upon expensive machinery and mass production where their food and cooking's involved.
Yes, Bruce. It is rather ironic that people pay great sums of money to dine in restaurants where the food is hand made with great love and care but for the masses all the machinery is marketed like it is absolutely essential to making good food.
Fear not food rennaisance is underway!
But without change there is no innovation
I've honestly never seen a recipe and method so simple and straightforward,easy to remember by heart.❤Love it
This video is the BOMB!!! YES, I CAN!!!!! I have failed at crust so many times but I have just found new motivation. Thank you!
Thank you! I have basically no appliances, so I always appreciate seeing when chefs show how to make things without them! I'm going to try this right now!
Loving the important details here : clarifying when you finally get it off you fingers!! This chef gets it ❤️👍🏻
Tried it lovely dough taste is beautiful very simple and easy. Excellent taste.
This method seems much easier to follow than other videos I have seen. I am trying to get back into making homemade crusts and pastries. I'll give this one a try when I make my next quiche. My next recipe for that is spinach and gruyere quiche! :)
Thanks narja , yeah give it a try and tell me what you think it is a really good and versatile dough.
@@FrenchCookingAcademy Hi handsome!! Hey is that unsalted butter you used?? Thanks, Zanna
Wow, no one has ever explained so well. Lots of respect from Pakistan
wow thank you so much I woke up this morning with the intention of making a quiche, never made one before watched your demonstration et voila a shortcrust pastry by hand resting in the fridge thank you so much so simple xx
this man’s website has adjustments and conversions. goshdarn hero
Thank you for sharing,i just finished making my first pie dough using your method and recipe and it is now tucked away in my refrigerator.
Great video and very well explained to make it easier for people to understand. Thank You
that’s great to hear thank you 🙂
I made this for quiche and they were Absolutely delicious! The go to first all the time!!! I love his accent!
Thank you so so much. I'm from south Africa. I'm a baker. I love this recipe. U just made my life easier
This is the first time in my life I've ever seen anyone say how long to let dough rest when removing from refrigerator. I hope this may solve my life-long problem of the dough cracking when I roll it out. Love your videos, thank you!!!!!!!!!!!
Thank you for sharing your love of French food.
+Primeval seeker my pleasure 😀😋👨🏻🍳
Wow, I am very surprised how you can just use your hands to make a perfect dough. Thank you for the video. I do not have a food processor either. I definitely will try it.
Love the way he uses his hands to make the dough , simple and excellent ❤️👋
Thank you! I made this with my 4 year old daughter today. She loved using her hands to mix, especially the butter.
it’s quite a good feeling 🙂
amazing. I tought I failed. but after 2 hour in the fridge everything changed. it is all about the right technique. Thanks.
yes that resting time is really important. what did you use it for?
Novice Baker, Good Home Cook: After despairing with the unsatisfactory results I was getting from a good recipe for the processor, I realized I had to learn to make the tart crust by hand. A new low protein flour I was using was throwing me off and the water amount was too much for the type of flour. Getting to know the "feel" of the dough is so important when dealing with a misadventure like mine. After watching this video, I went back into the kitchen and made this dough once with the old stand by flour and once with the fancy new flour. Amazing how differently they responded. I definitely prefer your technique especially since I hate cleaning the processor. Many thanks and by the way I am a big fan of you and your videos
This is the simplest n the quicker way how to make pie crust... thank's alot n success to you...
Thank you very much. I live in Ghana, West Africa. I love to bake but I don't have a food processor so I really appreciate this video
I don’t have food processor and so happy found your vid. You made it look so easy to make the pie crust by hand. Thank you so much and God bless 🙏😍
j'ai adore cette video et je vais certainement essayer cette recette
the most insane technique for mixing pastry I've ever seen - have to try it!
Amazing recipe, i measured everything and used the same ratio for four cups of dough, at the end i sprinkled a few dropped of water to kneed the dough. Great recipe
How many eggs did you use
Loving the important details here : clarifying when you finally get it off you fingers!! This chef gets it
Thanks for your sweet and short recipe.👌
this is the best shortcrust pastry I've ever made.. its perfect 👌 thanks
Good Evening Chef from Uk. Thankyou for the recipe. MY FATHER WAS A CHEF. A WONDERFUL COOK. I made some jam tarts today. And it turned out like a cakey dough. My husband said he enjoyed eating them. The ingrediants was a cake recipe. And i turned it into a pastry recipe. Which actually worked to my suprise. I must admit i love the orriginal recipe with a bit of a crunch lol. Bon appetite
Suzita Groom thanks for trying that I really need to start a forum for people posting recipes like your ham tarts they sound great! 😋😋
So good in every way!
My first time ever making a quiche, and also my first time making pastry, and it turned out great! I ended up adding a little splash of milk as it seems like it was cracking a bit, but I also had no idea what I was doing really so it may have just been my technique! Thank you so much!
Amazing recipie works every time!
Thanks for well explaining and quite inspiring
Merci beacoup monsieur..its easy to follow your instruction.
Very easy and simple method. Thank you.
thank GOD for that person who send that comment, because i did said that to myself too. but they first me to it. now i will try it that way because i dont have a mixer at the moment only my hands.
Amei a receita. Vou fazer. Obrigada amigo ⭐
THANK YOU!!!! I have decided to start making dough - I like simple/ no machines. I cook nearly everything, but never pastry. Ambitious!
its a hit tried this. very good and easy.
Great Receipt, I do exactly the same except no egg Yoke. Nice for you to show us. Thank you.
Very well done , thanks it's so easy, God bless 🙏
Merci beaucoup. Just made it and so perfect. Bonjour de Melbourne. Biz
Thanks for sharing this technique. I never seen egg added into the dough. Tried it out and slightly varied how i added the water. Happy how the texture of the dough came out after sitting. I guess the key is not overworking the dough when doing by hand. Made a tomato and onion quiche and now baking my apple tart. Thank you..
Greetings from Cape Town, South Africa. Thank you so much. I have been looking for a recipe like this for a long time ⭐⭐⭐
Thank you so much for your time and tuturiol, very simple. God bless you 🙏💕
YAY. Never made it. Don't own a processor. Learning old school skills are a treat during lockdown. Thank you.
just made this for my first quiche ever, and turned out perfect! thanks so much❤️
Great shortcrust pastry! Thank you
I’m making a meat pie for dinner tonight for my dads birthday I can’t wait to try this recipe 🙂 Thanks Chef 👨🏽🍳
How did it turn out ?
Did he like his birthday pie ?
Beautiful recipe! Thank you so much! Short and sweet, I appreciate it!
Finally i made quiche base that came out perfect !! I've been trying for a year but always failed 😏....My daughter loved the quiche. THANK U !!!
Made this today for a Christmas chicken and mushroom homemade pie. Amazing. Brilliantly perfect instructions. Thank you!
So glad you created this follow-up on how to make your Shortcrust Pastry entirely by hand the "old fashioned" way. It's so much more down to Earth and enjoyable doing it the traditional way. Using a Food Processor takes all the fun and human element out of what makes this pastry genuinely "homemade" rather than mass-produced commercial style.
Earlier I felt bad not having a Food Processor to use but now realize some things where home cooking's involved are best performed entirely by hand the traditional way rather than machine. Mass produced food seriously lacks that strategic home cooking touch, texture and taste.
This was actually quite FUN and ENTERTAINING to watch as compared to the Food Processor version which was boring and sterile. I felt like I was in Culinary school this time around. What an amazing and stunning difference between the two videos in this regard.
Thanks for giving us encouragement to cook and bake the traditional way without being utterly dependent upon expensive culinary contraptions most of us don't already own nor can easily afford. The moral support you've provided (using the hands God gave us) is every bit as important as the "nuts and bolts" of the Culinary science involved if not more so.
Mike, well said. I agree 1 million percent.
Thank u so much for the simple way of showing us V ..Vancouver
Yay. Someone like me. I mix most dough by hand: pie crusts, bread, shortbread, and pizza dough. I have a food processor, but only use it a handful of times per year. As usual, using the modern "conveniences" attend to be more a hassle than a time-saver, especially after you factor in cleanup time.
Tried this and it's an excellent recipe. I shocked myself. Thanks!🤗
Wow! I have always been terrified of pie dough. The times I've tried it with a processor, it failed completely. But this seems so easy! I'm going to go try it right now so it can chill and rest, and I can make hand pies for dinner!
Thanks for the recipe. Its fun to see you teaching how to do it step by step😊
thankyou i understand it the way you explained very useful and your doing it by cup mesments thankyou
Well done u explained in a simplest way
Nice and simple trick
Love your recipes
I'm so glad i found your video! I've always been intimidated by crust dough. This was so easy - and as I was making an old recipe from my grandmother, I felt more connected to her using my hands in the recipe like she would have - thank you!
Thank you sooo sooo much . I thought making this pastry dough is difficult but you just made it soo easy . Thank you soo much
Excellent, good explanation, thanks
Thank you, beautifully done. I’m going to give this a try for my veggie and bacon pot pie.
I love this video, simple and straight forward, thank you so much
Extremely helpful. Thank you!
Delicious and easy! Thanks for the recipe
Love it! Thank you! 🙏🏻
I like the way you cook! Because you enjoy! Always be happy!😊
Merci beaucoup.... Although my dough did not turn out the way yours did I am so very grateful for your channel and this video....
I made this today and this is by far the best crust recipe i came across... would totally recommend! Thank you:)
thanks 👍
I just did it yayyyyyy. I always wanted to make my own,its in the fridge. Thank you very much. 💙💋
Hi chef , Just wanted to say thank you! Your method is by far the best that i've tried. Your dough doesn't break whenever im rolling it out! :>. Again thank you from the Philippines!
thnaks edwin I am really glad you manage to make that dough successfully. what are you making with it?
lemon tarts or fruit tarts... my pastry cream is a little bit runny though....i still need to practice a "stable pastry cream " even if its quite hot or at room temperature.
hi -this works evert time thanks. though tell me how long would you expect it to last in the fridge? ie could this be made the day before? - cheers
Hi Chef, let me tell you that (in my opinion) nothing beats the good patisserie française. Greetings from Portugal
Paula Figueiredo yeah I have to say that's it's pretty good but it's also quite difficult to master
The French Cooking Academy - I agree :)
But this recipe is also good. I've already tried it. Thanks for your reply and all the best.
This seems easy. I’ll give it a try. Thank you.
Thank goodness some 1 who does this properly, instead of a stupid food processor👍👍👍👍🇬🇧
THANK YOU!!!! This is beautiful!
Merci beaucoup! C'est simple à faire et très bien expliqué! :D
Love this !!!thanks from Panama!! Now I know how to make the perfect French crust!!!!
Made this today,
following your method!
It was so satisfying!
Thanks so much
for imparting your
knowledge to us.
You are a generous
and a wonderful
individual, sir,
thank you so much!
I need to do this and I really need to make miniature quiches as my kids really love mini quiches
THANK YOU I have been struggling with pie dough I am certain I can do this thank you thank you
Wow, that looks so simple - will try it over Christmas for mince tarts/pie
even easier is the food processor i got a video on it too
Cheers, for that and thanks for taking the time to reply. I have a really heavy duty food processor3, but my daughter is kidnapping it shortly. I have seen your other video, which was great. This "hands-on" approach should work just fine from now on. It's quite different from the "make sure the fat is I cold" recipes. BTW - I was really impressed and surprised that you're not Cordon Bleu-trained when I listened to your cooking history. All the better! I really like that you just want to share your passion for cooking with others, like me.
Very easy thanks, from Sri Lanka
👍
Woooow came out just perfect 👌🏼 been trying to make a perfect pate brisée for decades ! It was never a success until this time thank you chef 👨🍳
I made my 1st quiche. Followed this recipe to make my crust..it was superb nice & flaky. Thank you so much for the video. love your channel .
thanks for trying this if you have picture to post via instagram #frenchfoodme
Excellent video!