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!

@cathymorgan3962

6 ай бұрын

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!

@BackyardChef

6 ай бұрын

If the birds are happy! Best, Rik@@cathymorgan3962

@cathymorgan3962

6 ай бұрын

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?

@user-ix9gi5ql7m

6 ай бұрын

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 😊

@seanb9815

5 ай бұрын

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 ❤

BRILLIANT... They did not have refrigerator's back in the day! People need to remember this. Thank you.

@BackyardChef

4 ай бұрын

Agreed! Thank you. Best, Rik

@terrybarrett2368

3 ай бұрын

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

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. 👍

@BackyardChef

6 ай бұрын

Thank you very much! Cant do with all the fuss these days. Lets make real food that folks can enjoy. Thanks again. Best, Rik

@cynthiastrawson3316

5 ай бұрын

Just discovered Riks channel today and can't wait to try his recipes 😊

@annier6835

4 ай бұрын

@@cynthiastrawson3316 Me too! With his divine egg and leek Welsh dish. Rik's my new fave.

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

@BackyardChef

4 ай бұрын

Good on ya, Jack. Thank you. Best, Rik

Thank you so much for not including background music in the video; it is so relaxing to watch.

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

@user-rx7nv8td4z

5 ай бұрын

@@BackyardChef You are very welcome. I have subscribed as you have a lot of traditional recipes on your channel.

@BackyardChef

5 ай бұрын

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...... ;)

@BackyardChef

6 ай бұрын

Thanks for sharing. Exactly - none of the twaddle we have all had drummed down our throats. Thanks for sharing. Best, Rik

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……

@BackyardChef

6 ай бұрын

Sounds great! You can do it. Does that mean you will build a house? Best, Rik

@MegaParkcentral

6 ай бұрын

His scone recipe is really good.

@BackyardChef

6 ай бұрын

Thank you. Best, Rik@@MegaParkcentral

@CornbreadOracle

6 ай бұрын

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.

@kerstinshadbolt1003

6 ай бұрын

I'll join you! I gave up years ago, but now I will have a last try. Good luck!

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 KZread & 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!!!

@BackyardChef

25 күн бұрын

Wow! Thanks for sharing. Thank you. Best, Rik

Well…first I thought this is a provocative statement. I’ve always been good at pastry - at school we were taught, “cool fingers, don’t handle too much”. So I watched. And as I’m taking in what you’re saying I. Back at school. Everything you said was like I was back in time. Forgotten about the reasons why to use certain things. But I could see from your excellent camera shots it looked like a good pastry. I appreciate no resting in the fridge…so, I will make my next pastry as to your recipe and instructions. You’re never too old to learn new ways! Thank you.

@BackyardChef

6 ай бұрын

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

@magikdust2095

3 ай бұрын

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.

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.

@BackyardChef

5 ай бұрын

Thanks for sharing. Usually no one used Apple cider vinegar - they don't know why its in my pastry. 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.

@BackyardChef

Ай бұрын

Lovely! Thank you. 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 😁😁🇬🇧🇬🇧

@BackyardChef

6 ай бұрын

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

@danielleshelbourne220

6 ай бұрын

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. 😊

@BackyardChef

6 ай бұрын

Yes, use butter - many are discouraged from using margarine. Best, Rik@@danielleshelbourne220

@JohnSmith-cj7ps

6 ай бұрын

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.

@danielleshelbourne220

6 ай бұрын

@@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. 😊

Thank you for helping us understand that good cooking can be done without a French Chef and busting the budget!

@BackyardChef

5 ай бұрын

That is for sure - I will cook some posh nosh my way as we keep going, nothing complicated. Thank you. Best, Rik

YOUR SO RIGHT, Grandma never had a freezer. 😂❤.

@BackyardChef

6 ай бұрын

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

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 😋

@BackyardChef

6 ай бұрын

Sounds great! Great job - all the credit is yours - you made them. I'm pleased. Thanks for sharing. 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 🙏🥰

@BackyardChef

6 ай бұрын

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

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.

@BackyardChef

6 ай бұрын

Thank you, Mum keep them fed. You are so very welcome. Best, Rik

I make great pastry - don't use egg, do use water from cooked potatoes, cooled. Totally agree with Apple cider vinegar!! Don't measure, usually use a good oil, all room temp. All told - you are absolutely correct -and you've given out all my pastry secrets. You sir are a splendid teacher and cook.

@BackyardChef

6 ай бұрын

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

@BigHenFor

6 ай бұрын

​​@@BackyardChefThey don't understand baking relies on chemistry. Starchy potato water acts like glue, and the starch gives it structure and crispiness.

@BackyardChef

6 ай бұрын

It's confusing for many in their busy lives - if we can make it easier, that is good. Thanks for sharing; Best, Rik @@BigHenFor

@wendyburston3132

4 ай бұрын

@dinkburns6883 what oil? No lard?

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.

@BackyardChef

6 ай бұрын

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

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.

@BackyardChef

6 ай бұрын

Thank you for sharing. The elderly lady was right! Best, Rik

Cant wait to try this in a day or two, i tried pastry for the first time and they said all the stuff about things being cold, try not to overwork it etc. it was a DISASTER. It made me feel like everything was so complicated and so much time to take. This is so helpful to know

@BackyardChef

4 күн бұрын

All explained here - easy to make. 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

@BackyardChef

6 ай бұрын

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

@juliegraham5033

6 ай бұрын

@BackyardChef Hi Rik, I made it today and the pastry is AMAZING. Finally, I got it right, THANKS to YOU. 💓

@BackyardChef

6 ай бұрын

Well done! That is what this channel is about. Make it a couple more times,, and you will make quality pies and quiches. Fantastic! Best, Rik@@juliegraham5033

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

@BackyardChef

4 ай бұрын

Good stuff! Thank you. Best, Rik

@Handmemoretramadol

Ай бұрын

Thanks for saving us having to do that 😁

Double thumbs up! I appreciate your channel, Rik! And at age 82 I'm learning - and unlearning - all sorts of stuff. Thanks again!

@BackyardChef

29 күн бұрын

Awesome, thank you! Best, Rik

LOVE how you explain the "why" of each ingredient!

@BackyardChef

6 ай бұрын

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.

@BackyardChef

6 ай бұрын

Thank you, Terry. You got this - no master baker needed. Straight forward no fuss pastry. Best, Rik

Brilliant video Thankyou . Some of the ways other chefs explain things makes one feel very intimidated and that your cooking would never be good enough but you inspire confidence and I really appreciate that and I feel more motivated to give it a go … thankyou Rik

@BackyardChef

6 ай бұрын

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

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! :)

@BackyardChef

6 ай бұрын

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 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.

@BackyardChef

6 ай бұрын

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 🥧🥧🥧

@BackyardChef

6 ай бұрын

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

There is one instance where the butter MUST be cold when making the pastry. That is in Puff Pastry. Everything has to be cold on that including the board that you form it on. I've made pastry w/o the vinegar and w/o the egg and it's been fantastic! I make a pie crust of just flour, olive oil, salt, and just enough water to hold it together. I pat it into the pan and it's flaky and wonderful! 😀

@BackyardChef

2 күн бұрын

Yes, agree! - we are not making Puff pastry nor are we making any reference to making it. Thank you. Best, Rik

Thanks for the explanation. I got the recipe for "Fool Proof Pie Crust" around 1980 from a friend who'd been using it for a long time. Since I'm in US I learned this recipe using cups and tablespoon measurements. I had no idea of why egg and vinegar made such a wonderful crust that's so easy to work with; I just knew it worked. Now I know. I'm glad I stumbled across your videos. Your practical approach to cooking is refreshing. If anyone takes offense it's their problem.

@BackyardChef

5 ай бұрын

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

@BackyardChef

6 ай бұрын

Thank you. Hope you get better soon. Best, Rik

Thanks for a great lesson in shortcrust pastry. I’m in my 50’s and was taught to make shortcrust pastry this way at school, including the apple cider vinegar and all ingredients were at room temperature. Thank you for introducing us to regional dishes, and bringing back our long lost recipes. Keep up the good work it’s very much appreciated.

@BackyardChef

5 ай бұрын

Wow! Thank you very much, will do. 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

@BackyardChef

6 ай бұрын

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

You've just turned me into a rebel and i thank you for it 😃💪I am going to start enjoying baking a lot more now!

@BackyardChef

24 күн бұрын

Well done you! Thank you 😋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

@BackyardChef

6 ай бұрын

Good on you. Don't forget the 1 tbsp sugar into the flour, for a sweet pastry. Good luck, 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

@BackyardChef

6 ай бұрын

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

@jimmyreuben6919

6 ай бұрын

@@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 .

@BackyardChef

6 ай бұрын

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

@jimmyreuben6919

6 ай бұрын

@@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.

@BackyardChef

6 ай бұрын

OK , mate no worries. If I can help. I will. Best, Rik@@jimmyreuben6919

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.😊 .

@BackyardChef

Күн бұрын

Audrey, no master here! Just a home cook. Appreciated though! Thank you. 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.

@BackyardChef

6 ай бұрын

Thank you, Claire. You've got this easily! Look forward to hearing about your corned beef pie. There is one on here kzread.info/dash/bejne/opWDzdeyXZfXm84.html using the same pastry. Good luck. Best, Rik

I used to treat pastry making like handling a time bomb! Thank you for making this a fun and relaxed experience now.

@BackyardChef

18 күн бұрын

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.

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

Excellent tutorial!

@BackyardChef

6 ай бұрын

Thank you! Cheers! Best, Rik

It's about time. I am 62 and only made pie pastry once and I haven't made it again.

@BackyardChef

27 күн бұрын

Thank you. Best, Rik

My grandmother taught me how to make pie dough and she always worked at room temperature. Her crust was perfection. Thanks for this.

@BackyardChef

3 ай бұрын

All the older generations did - none of the nonsense that is being spouted by everyone these days. 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

@BackyardChef

6 ай бұрын

Thank you! 😃 Yes there is absolutely no conning on this channel - I won't hide anything! Thank you for sharing, appreciated. 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

@BackyardChef

5 ай бұрын

Wonderful! Thank you. Best, Rik

Hi Rik I also have recently found your KZread channel I absolutely love it I have cooked some of your recipes. Superb. I am from New Zealand and I watch you most days or whenever I get a chance so a big thanks to you for starting it. Cheers 🍻 Those ales are for you.

@BackyardChef

15 күн бұрын

Would be nice to share some in NZ. 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.

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

Hi Rik, you cannot imagine how glad I feel to have discovered your channel, you are the best 😊 greetings from Veracruz México 🎉

@BackyardChef

6 ай бұрын

Thank you, I'm pleased. Love to Mexico. 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.

@BackyardChef

6 ай бұрын

Thank you very much! On it. Best, Rik

Thankyou Rik for another great recipe on pastry it’s so good to know 👍💯

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

Thank you for expelling the myths! Thank you for your wonderful recipe!

@BackyardChef

14 күн бұрын

My pleasure 😊Thank you. 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! ❤

@BackyardChef

6 ай бұрын

Awesome! Thank you! Yes take no notice. Its nonsense! Thank you. Best, Rik

Excellent Chef ! ! ! Thank You ! ! ! Can't wait to try this out ! Wonderful Method and Explanations Well Presented ! ! !

@BackyardChef

6 ай бұрын

You are very welcome. You got this. Happy making. Best, Rik

Brilliantly explained video Rik, great to watch this video and see you show others how a perfect pastry is made 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

@BackyardChef

6 ай бұрын

Thank you. It has already helped others on here. Best, Rik

Like I’ve said you are the pastry King ❤❤❤❤

@BackyardChef

6 ай бұрын

Nah, anyone can make it as long as they don't have hang-ups about old versions. 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. 🙂

@BackyardChef

4 ай бұрын

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

Great video. Straight forward and no nonsense. ......best of all. None of the usual KZread faff.

@BackyardChef

6 ай бұрын

Thank you, Frank. 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 👍🏻🥰

@BackyardChef

6 ай бұрын

Thank you, Tracey. Yes, let's keep it all simple so we can all enjoy what we make. Best, Rik

Thank goodness!! I live in Hawaii, and it's a rare day that things aren't melting/warming to some degree. Glad to know I don't have to stress about keeping things cold/chilled. Spontaneous baking may ensue 😁😄

@BackyardChef

5 ай бұрын

I hope so too! I live in Thailand 20 years and its 38 degrees. make some pies! Best, Rik

Thank you a must try , never been satisfied with the results of my pastry , you just simplified everything thanks again

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

Have only started baking from a year ago. Watched loads of KZread videos about making shortcrust pastry. Was duly paranoid that everything be super cold yada yada. Success has been mixed. Anyway, last apple pie I made (over the weekend) used your method. Great result, and only method I'll be using in future! 👍

@BackyardChef

5 күн бұрын

Well done! Success! Thank you. Best, Rik

WOW.. NEVER MADE IT IN MY LIFE... THANK YOU FOR SHARING WITH US 👌💯I SURE GOING TO MAKE IT 🙏

@BackyardChef

5 ай бұрын

Go for it! Good on you. Thank you. 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!

@BackyardChef

5 ай бұрын

You can do it, no problem. Thank you. 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.

@BackyardChef

5 ай бұрын

Sounds like you already have it cracked. Thank you. 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

@BackyardChef

6 ай бұрын

Sounds great! Yes there is no need to be cold. Thanks for sharing. Best, Rik

Thank you for this recipe and method. In my 60+ years of cooking, I never managed to make decent pastry on a regular basis, and this has made it possible!

@BackyardChef

2 ай бұрын

Thank you. Best, Rik

Another great recipe. My mother passed this recipe on to us, as well as the boiled pudding. Wonderful explanation as well!😊

@BackyardChef

Ай бұрын

Thank you. Best, Rik

Thanks so very much for removing all the excess stress that I’ve had making pastry for over about 56 years since I learned in Home Economics grade 10! Love your vids and I’ve now made Rumbledethumps 4 x in the past three weeks since I watched your vid! Love it and it freezes terrific. Happy Days!😄☀️🤗🥰👏🙏

@BackyardChef

3 ай бұрын

You are so welcome! Thanks for sharing. Thank you. Best, Rik

Your a wise man Rik

@BackyardChef

6 ай бұрын

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

Loved your video. Now i feel that i might try pastry again. Thank you.

@BackyardChef

5 ай бұрын

Go for it, you got this. Thank you. Best, Rik

It's now 23:21 and I'm sat here wanting to make pastry 🤣🤣🤣 I love how you've proved the "Pastry Police" to be wrong 😊

@BackyardChef

6 ай бұрын

Thank you. I will prove it if I open my mouth and stick my neck out. Everyone can make pastry. Best, Rik

@Catherine-Crevice

6 ай бұрын

​@@BackyardChefI've just made it in my food processor. It feels so good. I just know its going to be perfect 👌. Now to decide what to make with it 😊

@BackyardChef

6 ай бұрын

Fantastic, well done. I'm over the moon. Best, Rik@@Catherine-Crevice

My favorite tip is to blind back upside down with another pie tin covered in paper...getting clumsy and have spilled too msny times! Dee

@BackyardChef

4 ай бұрын

Thank you. 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

@BackyardChef

2 ай бұрын

You can do it! 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

@BackyardChef

6 ай бұрын

Exactly!! You know exactly what you are doing. Well done to 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.

@BackyardChef

6 ай бұрын

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

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.

@BackyardChef

6 ай бұрын

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

I gave up on pastry years ago. I’m going to try again. Thanks, Rik!!

@BackyardChef

6 ай бұрын

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

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 😂

@BackyardChef

6 ай бұрын

Have fun! There are scones on the channel. Best, Rik

Thank you, now I can make a great pastry and I know why its done and the way it works together, also an ingredient that i have never used in my pastry before. I am excited to make this and you have taken all that cold butter this and annoying things out of making it! Many Thanks Sir🙂🙂🙂

@BackyardChef

4 ай бұрын

Hope you enjoy. Thank you. Best, Rik

I have made pastry for years, I've used bacon grease which can be almost like water, lard, and even butter, I used to cut the shortening into the flour to pea sized crumbs, but I always rolled it right out. I find my fridge is too cool and the crust is too stiff. But have always used the egg and vinegar it's the go to recipe for Mapleleaf lard printed on all the boxes. Going to give it a try your way and we shall see.

@BackyardChef

Ай бұрын

Thank you. No idea on that one - not many use vinegar. Best, Rik

Rik thankyou for taking such trouble to do all this. I am amazed as I was taught all the cold stuff from the age of 11 with a scary domestic science teacher and I've followed it every since, and struggled every since with it coming together because I never dared put any more liquid in! Today I've made your cheese pie, it was so so good.... Didn't have apple cider vinegar just used a splash of ordinary. The pastry was perfect thanks so much love your channel xx

@BackyardChef

6 ай бұрын

Thank you. We all had it drummed into us. There are always other ways. If I can help make it easy and enjoyable, that's what this channel is about. You have made my day. Thank you for sharing. Best, Rik

Tried this today, used half for one of 23:46 my favourite lemon tart recipes. It took longer to cook in my oven to get the base done but otherwise perfect and what a lot less faff, thank you. I do a very interesting pastry for tarts that don't need baking after filling, like summer tarts filled with creme patisserie and fruit, it might blow your mind completely as the flour is dumped Into hot bubbling butter sugar and water before being pressed Into the tin, the result however is sublime.

@BackyardChef

6 ай бұрын

Sounds amazing. For the pastry you're describing, it sounds like you're referring to a unique method that involves cooking the flour with a mixture of hot butter, sugar, and water before pressing it into the tart tin. This technique is unconventional compared to the traditional cold method of making pastry dough, where ingredients are mixed cold to ensure flakiness. Your method creates a pastry that can hold wet fillings without further baking, making it ideal for summer tarts with crème pâtissière and fresh fruit. Best, Rik

@carolesmith197

6 ай бұрын

@@BackyardChef yes one and the same, I got the recipe via David lebovitz blog years ago, he I believe got it from a French lady, it is my favourite for tarts as it is so crisp and melting. Yours will be my go to for cooked tarts and pies now, lard all the way and butter though no fake fats. Thanks for sharing a great recipe.

@BackyardChef

6 ай бұрын

Thank you for sharing a good post. Best, Rik@@carolesmith197

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!

@BackyardChef

3 ай бұрын

Thank you, Kelly. I really appreciate it. Best, Rik

Thank you so much. I am going to use your recipe and method this coming thursday. So glad I found your video❤

@BackyardChef

11 күн бұрын

You got this. Thank you. Best, Rik

Beautiful pastry! 😍

@BackyardChef

6 ай бұрын

Thank you 😋Annette. Best, Rik

That’s class pastry by a master crafts man. Ill take your recipe and method thank you!

@BackyardChef

6 ай бұрын

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! ❤

@BackyardChef

5 ай бұрын

Glad i I could help! Thank you. Best, Rik

My Nan taught me to use half butter and half lard, and half the weight of fat to flour. She didnt have a fridge, just a pantry, but 'room temp' on Wearside was a bit lower than yours 😉. She added a couple of teaspoons of malt vinegar cuz that's what we had.

@BackyardChef

4 ай бұрын

Thank you. Best, Rik

I’ve never wanted to make pastry as much as I do right now. I feel if I do it like this it’ll be helping to put all that’s wrong with the world right again. 10/10

@BackyardChef

2 ай бұрын

Good on you! You got this. Thank you. Best, Rik

Thank you Rik I will be trying this.

@BackyardChef

3 күн бұрын

Thank you. Best, Rik

Thank you, thank you, thank you. I gave up making pastry years ago because I always had these tough, inedible results. I cluttered up my freezer with premade pastry shells for when I baked pies. I can't wait to try this because it is so simple. You also made me realize that my mother and grandmothers didn't have refrigeration and air conditioning so, of course, this is the way they did it. I am thrilled.

@BackyardChef

Ай бұрын

You got this - nice shortcrust everytime. Thank you. Best, Rik

Rik, my grandmother had a cold shelf (I think it may have been granite?) in her pantry, on which she kept milk cold by placing the milk bottle under a tall terracotta pot and butter was kept in a covered dish. She was a fantastic cook and used to make the best, melt in your mouth, pastry in her tiny kitchen, no air-conditioning or central-heating... and no fridge.

@BackyardChef

3 ай бұрын

Thanks for sharing a wonderful memory. Thank you. Best, Rik

Mr.Rik Rock on! Too bad for the ones that are blinded by silly rules! Your a great baker!! Ohio 😊

@BackyardChef

2 ай бұрын

Thank you. Lets just keep it all simple. Best, Rik

Brilliant 👍

@BackyardChef

5 ай бұрын

Thank you. Best, Rik

Thank you for your explanation. I see that your pastry looks perfect.

@BackyardChef

6 ай бұрын

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

Looks a lot less crumbly and more manageable than my mother’s recipe. I made it with her watching me and instructing me, her crust is marvelous but I don’t think I could duplicate it consistently. I will definitely try this method. One challenge is I need to get a scale. American recipes are by volume, and I’ve never owned an accurate kitchen scale.

@BackyardChef

3 ай бұрын

Thank you. Best, Rik

My mum would make pastry as the Sunday roast cooked. In Australia 🇦🇺 it could be a super hot day but Sunday was roast day. She was a whiz with chou pastry, shortcrust. Her cream puffs and eclairs were to die for and her pies (usually apple or rhubarb) were awesome. Her cooking, knitting, crocheting and dressmaking skills skipped me but at 71 I live in hope🤣🇦🇺💜 PS, our freezer was the size of a bread bin and was only used for ice cubes etc, heck we still had ice delivered if needed. Shortcrust pastry on special is just easier for me😂

@BackyardChef

3 ай бұрын

Thanks for sharing, Faye. Loved reading. Thank you. By the way its 42 degrees here in Thailand today, where I've lived for 20 years. Best, Rik

What a breath of fresh air. A good kick up the arse for the 'celebrity chefs.' Thank you mate!

@BackyardChef

2 ай бұрын

Thank you. Best, Rik