How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma

[@SamihaKaiser]

Hi Jemma, I made this recipe and it was amazing, the pastry is still crunchy the day after! I live in a very humid climate so I made a few adjustments- added 1 tbsp of cornflour/cornstarch. Next time I think I will skip the water all together because it is hot enough that just the butter forms a nice dough while the water instantly made it much looser (I only added a tbsp of water) and harder to handle.

[@queencleo1151]

No matter how many channels I watch, I always feel inspired by yours - somehow I feel that special reassurance... All my favourite recipes are from your channel. What I urgently need please, is a good apple pie with a 'double crust' - not too fancy-looking because I'll be selling it, and if it's too time-consuming it simply won't be worth it. Thanks Jemma 🤗

[@katejordan8447]

Huge fan of your videos. I often grate my cold butter into the flour to make it a little quicker and easier to get the crumb effect.

[@AlexandrePereira2]

I want to thank you for all the explaining you did on the video. It's really awesome to learn not just how to do something, but also WHY it is done a certain way. For example, I'm sure to use beaten eggs from now on to create a thin film to prevent soggy bottom crusts! Thank you, really, it was a very enlightening video!

[@TheKnellBelle]

I used to have such a problem with pie crusts. They were always thick and chewy! I consistently get better results with this recipe than any other recipe I've tried. I'm having some right now and it is light, crisp, & flakey, as usual. 👍Thank you!!

[@deniseworsley9190]

If your nervous of using cling film, use baking parchment, scrunch it up tightly before using it so it fits into your pastry case better.

[@melovedamusic]

Also dampen the paper slightly to make it softer. Mould the paper while damp into the pie dish and let dry for later use.

[@dopapier]

This is so clear and well filmed. You don’t need music playing - your voice and natural sounds are melodious enough.

[@zaaarraaaaaa5580]

Is just me that's impressed by the way she wrapped the pastry in the baking paper! Speechless......

[@paulkazjack]

It aint that hard!! Its well easy.

[@garethjones5870]

Best pastry tutorial I've watched. You exude confidence and dispel the myth that pastry is a nightmare. Excellent channel. Subbed.

[@CupcakeJemma]

Thanks so much! Welcome aboard! X

[@loki-oq6gm]

😄

[@yapszemay]

Made jam tarts using this pastry recipe today and you were telling the truth - BEST SHORTCRUST PASTRY RECIPE EVER. Flaky and buttery, I can eat just the crust alone!!!

[@nlbhaduri]

You instruct in a clear concise way...this makes me feel like I can bake without a disaster occurring! Thanks! SUBSCRIBED

[@masha7377]

I learned so much even though I am an experienced baker! Would love if you could make this into a series including the most common types of doughs, pastries and batters. And maybe also make a series of different icings/buttercreams? 😊

[@anggeline2045]

Marie Bach hi, Jemma did the icing/buttercream tutorial before. You can check it out in her channel.

[@masha7377]

anggeline2045 but only classic buttercream and cream cheese buttercream. There is so many more for different types of cake and I would love to learn more! I did some research, but never know who to trust, and I certainly trust Jemma :)

[@masha7377]

missytita83 but thats just it: in some videos. How to find the correct one??? 😮 Jemma has made made short crust pastry before. And she did special videos for butter cream and cream cheese icing. And some background info would be awesome too!

[@irenisch]

missytita83 .

[@kesa1986]

Marie Bach yes yes yes !

[@paulhardwick8722]

Hi Jemma thank you for teaching this old man how to make the best short crust ever, works just like you said. Thanks again Paul.

[@adrianaolivia1216]

Hi Jemma. I've just tried your Pie Tart Shell. I make it on mini cupcake pan. Oh, it taste delicious. Crunchy but mild. Perfect. This is my first time but it bakes so good. Thank you.

[@tiffanygamez1948]

you have the best recipes on the web. thanks for all your videos. keep them coming Jemma

[@FlyingSpartans]

Jemma, you do such an amazing job with your clear descriptions, and examples of "How to" that anyone, even a beginner is willing to attempt the process! Wonderful job as always!

[@vickipixiehallow1954tomlinson]

Thank you so much! I have been baking for years, but I always learn so much from you!!!

[@oz9680]

Love how you explain how to do things,its easy to catch the right procedure and what we should achieve.👍

[@darkestserenity6775]

you are such a great teacher Jemma with your hints and tips I think I've finally mastered pastry with the rubbing method thanks for another fab vid

[@ichaarasy]

your explanations and instructions are spot on

[@blondiez1981]

I needed to see this today! Love it! Made my own crust over the weekend and it just wasn't quite buttery melty enough! Giving this a try this week!

[@MEDChua]

You are my favorite baker. I love that you go directly to the point. You are spot on all the time! Another amazing video. Cheers 🙃😍

[@mmg1195]

Jemma! I've been working in a new town by myself this summer and binge watching your channel really got me out of my slump and got my creative juices flowing! Thanks for being so fun and inspirational!

[@blakeyonthebuses]

My mum always uses self raising flour and lard. It's the best pastry ever!

[@emmaspantry8660]

Hi Jemma I was just wondering where you got your tins.

[@ShivaniSingh-kk8jf]

This is such a good recipe. I've always struggled with pie crusts but Jemma you saved me 😁😁😁😁

[@Ed-pj7jv]

I freeze my butter then grate it using a cheese grater

[@lucylane7397]

Same here saves a lot of time and works really well

[@nadeemmohammadibrahim4111]

Awesome , u did a great job by telling this much detail information for begineers

[@Isa_k118]

Hallo Jemma. I made this Pastry, I need to tell you. Ist simply THE BEST! 👌 Yes

[@Melissa-im8vb]

thank you forever for these super useful tips!! You're the best Jemma!!😘😘🍰

[@reenabegum6858]

wow I didn't know you can bake cling film! Your recipe looks amazing Jemma!

[@vickipixiehallow1954tomlinson]

i thought the same thing! 🙂

[@lauralauk]

wont it melt?

[@katewelsh1285]

I'd be careful with this. only certain types can do this

[@HowTasty]

I agree with Kate Welsh, not all the types of cling film can be baked!

[@reenabegum6858]

How Tasty ok thank you so much. Not going to try it with cling film then.lol

[@sha2ron874]

Love the airplane beverage carts! I'm a 'stew' and those are a coveted item in my company. We sell old ones several times/year and they go like hotcakes!! Thanks for all the information. I'm having a go at shortcrust this afternoon for the first time. :)

[@samhill3227]

Another great tutorial!!! Can you make the pastry cases in advance? If so, what's the best way to store them? Thanks

[@melgina06]

Just a few Q's for you: 1. Do you use any rice when blind baking? Also, can you eat the rice later on if you need to? (I.e an emergency where i've run out of rice lol) 2. Can you possibly show the best technique for trimming the edges of the cases after they've been cooked? Do you do it while they're still in the tin? Or do you take it out, let it cool completely and gently go around with a knife? Great vidoes Jemma, love C&D too!! xx

[@paigefrench9463]

Mel Giandzi Hiya, I'm no Jemma but I thought I'd help/give my advice! For the rice I believe it is absolutely fine to use/cook and eat it afterwards! And also when cutting the excess pastry I usually do it when the tarts are still warm out of the oven and in their tins and go round at an angle with a serrated knife! Hope this helped!😊X

[@CupcakeJemma]

With the trimming, when I bake the shells with the over hang, like I mentioned in the video, I usually trim them with a sharp serrated knife. Usually I would kind of slice a little bit at a time in short sweeps AWAY from the tart, if that makes sense. If I am making a tart with a cold filling I would do this before I put the filling in, but if I'm doing a baked filling, like lemon tart or custard, I would trim after they have come out with the filling baked and cooled down completely. x

[@dededede8888]

Tip : If you take those tarts and gently rub them against a drum sieve( will serve as sanding paper ) it will create nice even edges.

[@CupcakeJemma]

That IS a great tip. I'm gonna try it!! x

[@lorilaposta7875]

Or after placing dough in pan,roll your rolling pin over the edges. It makes for a clean edge quickly.

[@hananea.7049]

You still amaze me. Even on this bad day!!

[@donnaforsyth6818]

Excellent teaching and instruction. Thank you

[@annemariendala6157]

Loved your recipe at the end instead of putting the same filling I put meat. It was very delicious

[@naomirankin5669]

@cupcakejemma I am thinking of opening my own bakery! I would love any advise or pointers you may have in this process. Thanks so much and I love your videos!!

[@genw5385]

I like to grate my cold butter into the flour. Could that not work for this recipe too? Love your vids!! So inspirational!

[@beatorres6871]

Thanks for sharing love it 💖 greetings from El Paso Tx Upper Valley West Side many blessings your way

[@coneducation]

Jemma, Thank you, your instructions are easy to follow but very detailed I am now going to have a try at making my own pastry cases. I love how you have given so many little hints that are often not explained. I am going to watch more and subscribe to your channel.

[@jadeherb3179]

Would you add egg yolks to this ? As i have been using another recipe with egg yolks but i may give yours a go as need to find a way of improving mine.

[@ciaramcgivern3250]

Hi Jemma. Would you still chill the pastry before baking and egg wash it if making a quiche? Thanks

[@laleebee1597]

Love you so much Jemma! I’ve learned so much from you, but this one didn’t work for me. I was trying to use the debuyer tart ring so I didn’t have to blind bake it and it really shrunk down on the sides. I’m sure it would have been better if I followed your instructions exactly, but I love how clean the debuyer shells look. I was trying to achieve that look. If you ever work with those rings, please post a good tart shell recipe that will work with them 🙏

[@emmaspantry8660]

When she wrapped up the pastry in that greaseproof paper it blew my friggin' mind!😂

[@emmaspantry8660]

Also great tip with the beaten egg I never knew that! You teach me so much, thank you.

[@blondiesque_8237]

That’s how burger king wraps their burgers, worked there as a teen

[@nurumohamed7138]

+@S K Me neither... Mind-blowing! Didn't know they're heat-proof!

[@miroslavasmiljanic2758]

@@emmaspantry8660 wy

[@thanasis84]

@@emmaspantry8660 we

[@rekharavi2483]

Hey Jemma! Thanks a lot for an amazing tutorial on pie crust. Would like to see a puff pastry recipe from you

[@fahmidajaigirdar9931]

So details technic thanks for sharing

[@BradleyBakes]

Awesome tips! Your tartlets look perfect 😋

[@eveningenigma3774]

1:00 Me: *sweating profusely from humidity * Yes.

[@lilebethestafia8229]

im so inspired with all the tasty desert you share with us Jemma. thank you so much. question can the rice still be useful even after baking it with the pastry :) can i still cook it for later's dinner hahaha i live in Philippines so rice is staple

[@blcameron05]

I'm always looking for good pastry recipes and this one is spot on. It's quick, easy, cost-effective and most of all very tasty. I used my processor instead of my warm fingers. Thanks Jemma, from across the pond :) This recipe is a keeper for all my tarts...now to decide what to fill them with.

[@singingsuga]

I've learnt so much from you. I really appreciate your lessons and masterclasses, thanks ❤️ I aspire to be a baker 😄

[@dianai4373]

Can i grate the cold butter with box grater into the flour.? Thanx for the recipe. 👍💗

[@EmJayAye]

Hi CupcakeJemma. Firstly, are the rice still edible, or useable for anything else for the process, or is it strictly to keep the shape of the pastry as a weight? Secondly, cling film in the oven? 😯 I did not know that, that is a valuable piece of knowledge, but is there a maximum time it can be used in an oven before (if) it melts?

[@dilgoh]

Hi Jemma, I've baked the tarts and I've stored it in the freezer for future use. If I were to make a no bake cheese tart, do I need to "rebake" the frozen tart first?

[@leopfleger1]

this looks amazing! :) just one question: a tin of what diameter do I have to use for this quantity of dough? 24cm? 26cm? would be great to know. :)

[@Alchemydude667]

I've always got very cold hands, I should apply to work in a patisserie.

[@goldi23100]

Wow so should I but it doesn’t fell nice in winter

[@mons9974]

@@goldi23100 cold hands meaning he commited cold crime with those hands

[@justgingernut6687]

Your videos are so beautifully made! I have been following your channel for ages now and your recipes always work and they are always the best! Thank you for helping me impress all my friends and family 😄😄

[@sowmyasadhu8064]

Hi jemma... all ur makings are just yummy.... could u tell the recipe to make a perfect fondant without marshmallows...

[@BWolgemuth]

I have been looking for tart tins just this size! And having the hardest time finding them. Where can tins like this be found online?

[@physicsbear18]

what is the thickness of the shell's dough? I mean how thick or thin we whould roll the dough so we not end up with a very thick shell..Thank You so much....

[@Greycargo12]

Can I use this for apple pie crust? Love your video btw!!

[@Esharose30]

Hi Jemma..It's been for a while now since I've subscribed to your channel..and I have also tried some of your recipes and let me tell you that am very satisfied with all I have made till now...I love your channel..Love from Mauritius

[@lenixd907]

another amazing bake Jemma!!! c

[@ewanaakhtar95]

That’s lovely and I never knew you could bake the cling film. Would you know if the rice can be used for cooking afterwooods or does it go into waste ?

[@mariselacervantes4071]

You can always save it as a blind baking rice. So there's no waste

[@Freisa83]

Know Im late to the party. But hopefully you will see and awnser this. Will the bake time and temprature be the same for a full size tart as these small ones?

[@afiamahtab8628]

Hi jemma. Can these be baked without oven in cooker?

[@Nematichan]

I'd love to see a video with a chocolate pastry shell, because (in my humble opinion) this goes much better with a chocolate filling, especially with caramel in between.

[@CupcakeJemma]

Stay tuned next week!!! Eeek! x

[@andreabocelli2450]

Hi Jemma... I'm from Indonesia... I love your video... I want ask you what the difference make Pie crust with yolk and without yolk... Is there any difference after baking? Thanks

[@eyeshandy]

Hi Jemma, great video. I've been using it as a guide for a quiche case. I notice you didn't totally cover them while chilling after shaping but before baking. Is that correct? :)

[@DessBianca]

Beautifully made i would love to follow ur way

[@monmonmonsta]

love this video, keen to try a tart now. With the rice, can it still be cooked or would it only be good for this purpose once it's been in the oven once?

[@davidtunnicliff5442]

it would be fine, but normally you just keep it in a tub to reuse for blind baking another time.

[@kimthroughthechaos]

This is amazing ! Could you do a custard recipe to go with this to make custard tarts?

[@angielenkevich]

I've got a question for you. When you say cling wrap being safe for oven. Is plastic or cling wrap really heat safe? I always thought it would melt in the oven. Thank you for your time and video!

[@aaminahahmed7777]

Angie Lenkevich It depends which you buy, some of them say heat proof on the packaging...those are the ones to look out for!!

[@angielenkevich]

+Aaminah Ahmed Thank you!

[@rubyellen2635]

Love all your recipes! I'd love to see a video on a New York baked cheesecake recipe or even how to bake mini New York baked cheesecakes. I find them so hard and have to try and make mini ones in a few weeks! xx

[@Yanuh222]

Love Short crust pastry! Quite a stable in Danish cakery :3

[@mimigaudet7484]

How do you drizzle chocolate ganache along the sides of a cake? I've tried it twice now and both times I've ended up with it setting weird, either too thick (sets almost like a frosting) or too runny that it doesn't stick on the cake (just leaves a faint mark of where it's been and gathers at the bottom)

[@Nematichan]

The trick with ganache (or any chocolate) is the temperature. Try testing the consistency by letting it drip down the side of your bowl or of a spoon. If it's too thin, let it cool more and if it's too thick microwave it for a few seconds at a time while stirring in between until it's perfect. It needs to be thick, but still liquid. Easiest way to learn is probably watching video's about it. Good luck!

[@mimigaudet7484]

Nematichan Thank you!!

[@Nematichan]

I forgot, another important part is what you're dripping it on. I like to cover the cake in either Italian meringue buttercream (how to cake it) or whipped white chocolate ganache (how to cook it) and then put it in the fridge for at least an hour. Once the frosted cake is very cold, it's easier to control the drips.

[@mimigaudet7484]

Nematichan ok thanks I'll try this next time :)

[@Amy-vt8wc]

Loving this tip with rhe butter.

[@illy97x]

I'm planning on making strawberry tarts tomorrow so this was so useful! Do you have any tips for a gluten free recipe?

[@Lucy-lo6jm]

Jemma you are a perfect baker

[@junbecks]

what brand of cling film do you guys get? GLAD cling wrap melts at least here in Singapore.

[@shaheroselalji9890]

Can these tart cases be used only for sweet fruit filling or can they be used for savoury fillings?

[@mrsnajmamughal4214]

Hey Jemma hope u can show how to make lemon tart please that would be great fab recipe x

[@CupcakeJemma]

That will be one of the recipes I do in the next few weeks so hang tight! x

[@JudyCZ]

A great recipe as always, Jemma. But please does anyone have a general idea of how big of a pie you can make with this dough? I found out that the pans vary a lot in sizes and I'm not sure if I should half this recipe or double or leave it as it is...?

[@joaquimdsouza1096]

Great ! Tried this out and it came out excellent! Thanks.

[@IrishTactical]

What is your opinion, Jemma, on grating the cold butter into the pastry dough? I've done this several times, and I get a wonderfully flaky crust every time!

[@CupcakeJemma]

I've never tried it but I hear good things. I think pastry is about whatever works for you and gives you the results you like. I prefer beating the hell out of my butter and I really love how it feels in my hands when I rub it in this way. Pastry is a romantic recipe, so i think it's very personal. Like I said up top, there are hundreds of ways to make pastry so there's got to be more than one way to make it awesome! x

[@ElizabethMorgansays]

I'm in Australia and I use this method in summer, I grate frozen butter straight into the flour, it gives a bit more leeway with the ambient room & hand temperatures!

[@carlysmith7482]

Love the look of this ❤️😊

[@iusandthefoods]

Very beautiful looking tart and super details explanation! a big fan of Jemma! love from hot country Indonesia.. hahahahha (little tip: I think It's easier if you cut the excess using small sharp knife, it will looking good and a pro tart kinda look like! 😂 (based on experience) go jemma, can't wait for your next tart episodes! please do matcha molten tart! 🙌 or something japanese like black sesame or else. 🙌Thank you, Jemma!

[@vazanere]

Great recipe!

[@walterwhite3018]

Freeze the butter and grate it finely into the flour. You are welcome 💪

[@savannahsumrall5778]

Yep.

[@bensonblack8595]

Walter White only on meth.

[@laurenlemerle33]

Hi Jemma, love your videos, what cling film do you use?

[@peilinglee1029]

You can try grating frozen butter it works really well

[@vonnychen2488]

Thank you for your videos, really enjoyed watching them. Thank you for the tips 😊

[@carlavanwezel8847]

Can you use the rice again after you have used to weigh down the pastry shells?

[@nigelriley5538]

Yes you can.

[@nadaalghazali6717]

Can I make this ahead of time? What is the storage tips unbaked and baked?

[@burgerkingalsalafiya5205]

Hi Jemma please tell me what's make the dough pastry soft and krisby. ...what makes it brown when baking

[@wurlitzer895]

Can you blind-bake a pastry case first, if you then plan to put a pastry lid on top of the pie? Reason I'm asking is that my chicken and leek pie always finishes up with the proverbial 'soggy bottom', and I'm trying to find a way to prevent that happening. Thanks!!! Peter A

[@readingisbelieving5248]

so excited to try this recipe out!

[@dunniam3168]

Thanks so much for the recipe. yummy