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...... ;)
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
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!
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. 😊
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.
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 😋
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
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’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 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.
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
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
This is great information, im scared to make pastry in spite of the fact that my muther was the best baker and cook i ever ate from. 75years ago she didnt have measuring equipment nor a fridge also used a wood burning stove no temperature gages. Im 89 years now im going to make pastry. You are fantastic for making this video. Thank you.
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
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.
I was given a recipe for « never fail pie crust » when I married, more than 50 years ago. Just so I could say I’d tried it, I made a pie for my dad. The recipe, written by my nan, said « 1 tbsp sugar, salt ». So, being careful, I put in a tablespoon of salt. You can imagine how that tasted. I was so disgusted I never used that recipe again. It was your recipe and if I had seen your video before trying it, I would NEVER have put in that much salt! I’m going to try it again, since this is your recipe. Wish me better luck this time!
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
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 🥧🥧🥧
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.
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.
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
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 ua-cam.com/video/paOkuy-4qkk/v-deo.html using the same pastry. Good luck. 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.
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@@joolsOGS0
Thanks chef it’s so kind of you to show all the people how to make shortcrust pastry .I have made it for sixty years no messing about I just let it rest for thirty minutes after I made it .Keep up all you do Rick .God bless you.
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.
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.
I absolutely love your videos! They’re not only entertaining but also incredibly well-presented and explained. Many parts were so enjoyable to watch and listen to! I’m excited to see more of your content in the future. Thank you for putting so much honest effort into teaching others how to create healthy and delicious meals-it truly shows in your work!
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
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
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.
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
This was simply wonderful. I am 62. One thing I've learned is that every few years people try to RE-invent everything... and this is another perfect example of why it's not needed. Love it. Thanks Chef!! 👍
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
👍👍👍 Just incredible Chef. I made 2 crusts with this recipe this morning. Amazing! No fighting the cold butter. No hurrying because ingredients are 'warming'. And, the flour & lard/butter came together so fast, exactly like my grandma made. Thank you from your central Thailand neighbors up in Nakhon Sawan. 😀
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 👍🏻🥰
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
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!😄☀️🤗🥰👏🙏
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.
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! ❤
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.
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 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!
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 UA-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!!!
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.
Wonderful! You will never fail - All recipe on this channel work - its all down to taste. Taste and adjust you know what you like to eat. Thank You. Best, Rik
Thank you, worked great. My mother never could understand why recipes say make sure everything cold, she made the best pastry I ever tasted. She grew up with no refrigeration
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
Funny but your way is the old fashioned way! No fuss! Your ratios of fat and flour are the key here Rik! Plus the vinegar and egg! My Mother always made good pastry with crisco out of the can from the counter. She greased the bottom of her pie tin before adding the dough. Never a soggy bottom! I was the one with the soggy bottom I guess! 😅😅😂😂 This is the best video I’ve seen on pastry. I’m a professional chef 40 years now. Thank you.
Appreciated - yes no fuss on here - sounds like we have been in the same trade for the same amount of time. This channel is ditching the fuss and making it so everyone can cook. 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
I tried this pastry today when making a mince and onion pie. I used the same ingredients used here, all at room temperature, and the shortcrust pastry is impressive, as are the pies. Previously I have been using the oil pastry featured in Jenny Can Cook channel's Apple Pie video. Your shortcrust pastry is better but I would say the oil pastry is easier. Thank you for sharing your pastry recipe. I live in the same country as you and it will be a gamechanger! 🙏
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
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 😂
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.😊 .
Thankyou so much for sharing your knowledge. You really are an amazing teacher who inspires confidence in me and others im sure because of the way you simplyfy everything and emphasize the don't worry about it attitude
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
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. 😀
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.
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
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
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. 😊
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!
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
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
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’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 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?
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
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
This is great information, im scared to make pastry in spite of the fact that my muther was the best baker and cook i ever ate from. 75years ago she didnt have measuring equipment nor a fridge also used a wood burning stove no temperature gages. Im 89 years now im going to make pastry. You are fantastic for making this video. Thank you.
You can do it! No stress here - enjoy. Thank You. 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
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
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
I was given a recipe for « never fail pie crust » when I married, more than 50 years ago. Just so I could say I’d tried it, I made a pie for my dad. The recipe, written by my nan, said « 1 tbsp sugar, salt ». So, being careful, I put in a tablespoon of salt. You can imagine how that tasted. I was so disgusted I never used that recipe again. It was your recipe and if I had seen your video before trying it, I would NEVER have put in that much salt! I’m going to try it again, since this is your recipe. Wish me better luck this time!
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
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
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
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
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
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
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 ua-cam.com/video/paOkuy-4qkk/v-deo.html using the same pastry. Good luck. 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
Thank you so much
Thank You. 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@@joolsOGS0
Thanks chef it’s so kind of you to show all the people how to make shortcrust pastry .I have made it for sixty years no messing about I just let it rest for thirty minutes after I made it .Keep up all you do Rick .God bless you.
Thank You Best, Rik
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
Excellent tutorial!
Thank you! Cheers! 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
I absolutely love your videos! They’re not only entertaining but also incredibly well-presented and explained. Many parts were so enjoyable to watch and listen to! I’m excited to see more of your content in the future. Thank you for putting so much honest effort into teaching others how to create healthy and delicious meals-it truly shows in your work!
Thanks, really appreciate that, and I’ll keep on creating more content. 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
Thanks Rik. Belting dish 👍🏻
Thank you. 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
Thanks Rick. So happy I found you! Cheers from Seychelles!
Thank You. 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
My mom did that too!!❤️❤️❤️
Thankyou Rik for another great recipe on pastry it’s so good to know 👍💯
Thank you. Best, Rik
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
This was simply wonderful. I am 62. One thing I've learned is that every few years people try to RE-invent everything... and this is another perfect example of why it's not needed. Love it. Thanks Chef!! 👍
I think you are right. I am not reinventing but using proven techniques and finding new ways to make them work! Thank You. Best, Rik
Sorry, I meant others are re-inventing... I love using the traditional time-tested methods like this. Thanks again!!!
@@paullukens7154 No worries - we all cook differently cooking styles help others. I love the old ways. Thank You. 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
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
63 and never dared make pastry before. That is about to change! Thanks, Rik.
Thank you. You got this. Best, Rik
👍👍👍 Just incredible Chef. I made 2 crusts with this recipe this morning. Amazing! No fighting the cold butter. No hurrying because ingredients are 'warming'. And, the flour & lard/butter came together so fast, exactly like my grandma made. Thank you from your central Thailand neighbors up in Nakhon Sawan. 😀
So good to hear! 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
Thank you a must try , never been satisfied with the results of my pastry , you just simplified everything thanks again
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
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
I agree but the plain flour we get in Canada is hard wheat flour and I find it needs a little more liquid to make bind together
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
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
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
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
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
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
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
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
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
That’s class pastry by a master crafts man. Ill take your recipe and method thank you!
Thank you, Take away. 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
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
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
Loved your video. Now i feel that i might try pastry again. Thank you.
Go for it, you got this. Thank you. Best, Rik
Beautiful pastry! 😍
Thank you 😋Annette. Best, Rik
Wonderful pastry! Thank you for sharing. I’ve used your recipe several times and it comes out perfectly flaky and delicious.
Wonderful! Thank You. 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 UA-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
Double thumbs up! I appreciate your channel, Rik! And at age 82 I'm learning - and unlearning - all sorts of stuff. Thanks again!
Awesome, thank you! Best, Rik
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
You make life so easy. Now have time to bake having retired and sold my business. Made a lot of your recipes and not had a failure
Wonderful! You will never fail - All recipe on this channel work - its all down to taste. Taste and adjust you know what you like to eat. 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
Thank you, worked great. My mother never could understand why recipes say make sure everything cold, she made the best pastry I ever tasted. She grew up with no refrigeration
Agreed! Thank You. Best, Rik
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
Funny but your way is the old fashioned way! No fuss! Your ratios of fat and flour are the key here Rik! Plus the vinegar and egg! My Mother always made good pastry with crisco out of the can from the counter. She greased the bottom of her pie tin before adding the dough. Never a soggy bottom! I was the one with the soggy bottom I guess! 😅😅😂😂 This is the best video I’ve seen on pastry. I’m a professional chef 40 years now. Thank you.
Appreciated - yes no fuss on here - sounds like we have been in the same trade for the same amount of time. This channel is ditching the fuss and making it so everyone can cook. Thank You. Best, Rik
Such a good channel!
Thank you. Best, Rik
You are so right, I do use the food processor though because I can never get it to come together otherwise. I'm trying the vinegar next time.
This will come together, however if you use a food processor normally that's the way to go. Do you put an egg in? 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
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
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
I tried this pastry today when making a mince and onion pie. I used the same ingredients used here, all at room temperature, and the shortcrust pastry is impressive, as are the pies. Previously I have been using the oil pastry featured in Jenny Can Cook channel's Apple Pie video. Your shortcrust pastry is better but I would say the oil pastry is easier. Thank you for sharing your pastry recipe. I live in the same country as you and it will be a gamechanger! 🙏
Well done! It is very easy and works everytime. Thank You. Best, Rik
Brilliant 👍
Thank you. 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
Good on ya mate best video
Thanks 👍No BS here. Everyone can make. Thank you. Best, Rik
Thank you. Thank you. Thank you! Wonderful teaching video.
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
Thanks for the smiles - “it’ll do” and “don’t worry” : my motto, my mantra in the kitchen. Will give that recipe a go
You can do it! 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
Amazing I’ll try this asap
Made it my way today
Thank you. 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.😊
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Audrey, no master here! Just a home cook. Appreciated though! Thank you. Best, Rik
Thankyou so much for sharing your knowledge. You really are an amazing teacher who inspires confidence in me and others im sure because of the way you simplyfy everything and emphasize the don't worry about it attitude
You are very welcome - you got this. Thank You. Best, Rik
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
Thanks Ric, love your show and have made quite a few of your recipes.
Lovely.
From Oz 😊
Thank you. 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 😁
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
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