Shortbread Crust Recipe Demonstration - Joyofbaking.com

[@AbysmalHorror]

hands down my all-time favorite shortbread crust recipe. I've been using it for 10 years and it's never disappointed.

[@ArdenKuhn]

This is the only shortbread crust recipe I use. It has never failed. It is easy to create, tastes great and works every time. Her videos are so easy to follow.

[@alvinmercado6305]

AGREED I have been referring to this for like 9 years now lol

[@maitecardosofonseca9626]

Thank you for making a simple clear, yet tasty, recipe. It's a 12 yo video and is better then most noise videos from today.

[@Phyllis286]

She does the absolute best videos and they work every single time.

[@HugsXO]

Hi Stephanie, this was such a great video. I have never used a tart pan until I came across a recipe for Shortbread French Apple Tart with Crème Pâtissière on The Bake Walk Journal. The author of the recipe, Joyce, recommended your shortbread crust recipe. Thank you for making it look easy and something I could do.❤❤❤❤😊

[@stevebordian9873]

Never even thought of using cookie dough instead of classic pastry. Brilliant! Thank you from the bottom of my pie tin.

[@mgw9562]

I love Stephanie she is a great teacher and just so likable. I finally made a great Shortbread Crust because of this video Thank you!

[@rosbj10]

I have been looking for a good pie base for years to make my strawberry pie with pudding and jelly. Well I used your recipe yesterday and I am so pleased the crust just melted in the mouth. My husband said it came out the best ever. Thank you so much

[@joyofbaking]

Yes, you could leave it in the freezer for a while before baking. However, the crust may take longer to bake.

[@joyofbaking]

Yes, you could either make it by hand or with a hand mixer.

[@lylletza]

I made this.. was delicious! I greased my tarte pan, which lead to the mixture sliding down. Avoid greasing your tin if it’s “non stick” like mine.. additionally, this was really sticky and hard to mould with.. but wet fingers helped with pressing it in.. it’s truly a delicious recipe

[@joyofbaking]

We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

[@joyofbaking]

Yes.

[@cheshkat6321]

I made homemade butter to use in this shortbread crust recipe. Doubled the recipe to make a cheesecake for a larger pan. I like a thick crust and I wanted more cheesecake than a 8" or 9" pan. This crust, with a sweet potato cheesecake filling is the most scrumptious cheesecake I have ever baked. I have made many many cheesecakes as they are my favorite dessert and this crust is a thousand times better than graham crackers. I may triple the recipe next time so I can make two 8" cheesecakes - one to freeze, as the recipe for the cheesecake filling I used had extra filling even with my 12" cast iron skillet. It was chilled enough to slice at noon with a friend, so I've only just had some. Loved it so much, I immediately had another slice. Thanks again Stephanie! Your recipes are always winners for me.

[@Miya_Plays111]

chesh kat kkkziiiiiiui

[@joyofbaking]

Yes you can for about a month or so.

[@joyofbaking]

Yes you could.

[@joyofbaking]

That sounds like a nice idea. I think I would pre bake the crust.

[@joyofbaking]

Yes, you could use a pie pan.

[@Knittyneeds]

Wow! what a wonderful tip. I always rolled the pastry first. Thanks so much for sharing. I have to try this tomorrow. Almost midnight in France. Big hugs from your fanxxx

[@jacquelinerogers6492]

Hi Stephanie I've just come across your channel and so glad I have because I'm not too good at making a pie crust. Thank you so much for posting your easy peasy recipe for shortcrust pastry and wow no rolling pin either😊 I can't wait to try it. Btw, great demonstration. I've just subscribed to your channel 🧡 x

[@angelamair9267]

I bought some cherries as they were in season, intending to eat them as fresh fruit. Unfortunately they were rather sour. Idea !! Cherry tray bake. Have just found and used this 11 yr old recipe as the base for the tray bake using double the quantity as the tray was 9 × 13 ins, also the same recipe for the crumble topping. Top Marks. Absolutely brilliant. I will definitely use it again. I love your recipes they are always so clear and concise.

[@joyofbaking]

Did you freeze the crust for at least 15 minutes before baking? As this helps to relax the gluten in the flour so it won't shrink. Burning sounds like it was over baked. Bake it just until it's golden brown. Maybe check it several minutes before the stated baking time. Also, I wouldn't use margarine in this crust.

[@joyofbaking]

When it comes out of the oven, it is soft, like a shortbread cookie. But it does firm up as it cools. However, this crust is a little more delicate than other types of pie crusts.

[@brendankhoma4126]

Love your posts! And i have learnt sooo much from you. You have made baking so fun n simple..thank you so much....much love from Finland!

[@joyofbaking]

Either one would be very good.

[@yvonnepoitier7365]

Hi, can this crust be used for apple pie?

[@joyofbaking]

You can cut the cold butter into the flour with a pastry blender or your fingertips. Then just work the dough until it starts to come together.

[@joyofbaking]

My tart pan is about 9 inches. I would probably use an 8 inch as there might not be enough pastry for an 11 inch pan.

[@hethd6641]

Thank for converting the measurements. Great video!

[@joyofbaking]

You can usually store a pie crust in the refrigerator for about 2 to 3 days. Or you can freeze it for a couple of months.

[@bobcharlotte8724]

Thank you for both metric and imperial measurements

[@iceyleeil]

This is the best shortbread crust. I just made a lemon maringue pie (also followed by your video) - it turned out superb nice. My mom & friends enjoyed it. thank you for both recipes 😊

[@hiwagapinoyhorrormysteries3229]

Dddrttrqqykid6

[@joyofbaking]

Cut the cold butter into the flour mixture with a pastry blender or your fingertips until the dough starts to come together.

[@nettynoo60]

i havnt a food prosseser so i made this with my hands great recipe turned out beautiful,and its so easy to make THANKS

[@joyofbaking]

I've never tried making it with a stand mixer, but it should work. You can also make it by hand.

[@joyofbaking]

You could, although I would probably cut back on the sugar.

[@hu00u]

you can't believe how much i suffered from this Shortbread Crust recipe .. i tried a lot of recipes and it was so hard to me until i find yours thank you so much

[@joyofbaking]

There is a chocolate pie recipe on the site.

[@joyofbaking]

Yes, you can store the pastry overnight.

[@sfa536444]

Great Videos, One of your Fans from Mauritius

[@elaafkhan5758]

I watching this show in year 2020 you are quite awesome lady in past ❤️ love from PAKISTAN 🇵🇰

[@greg6107]

Awesome, Stephanie your top drawer.

[@spenx09]

Great tip about the freezer for cooking crusts, I'll try it!

[@joyofbaking]

I've never actually tried it when making a pumpkin pie, but it should work.

[@julianagiles317]

Great pastry recipe for desserts and a favourite with the family.

[@bermudaguy1]

This will make an excellent base for Gordon Ramsey's dessert recipe for "Rum apricots with lime cream" .. And with what's left over, make fingers and allow dinner guests to have separately if they wish! Great video presentation too!

[@Db-zd1zg]

tried this and turned out absolutely perfect .. thank for sharing this recipe!

[@joyofbaking]

I use different brands. They are Plugra, Kerrygold, and Land o Lakes.

[@joyofbaking]

I think the best way to describe them is that the shortbread crust has the taste and texture of a shortbread cookie. The sweet pastry crust has the taste and texture more like a sugar cookie.

[@martinbrown7075]

Excellent presentation! Thank you!

[@maorsragovich8870]

Advice to all bakers here- don't overbake this crust! If it's too brown it will be very sandy in texture when you bite into it, rather than soft and light if you take it out when it's barely golden brown.

[@Alexghab]

I don’t yetro

[@lukenovak1615]

Nice job! I'm gonna use your recipe thank7

[@joyofbaking]

If you used that size pan with the same recipe, the crust would be quite thin.

[@darwinsape9901]

To make the base plate removable... before you use the flan tin, spray the base with oil and line with baking parchment cut to the shape of the base PLUS a tab that you can grab and pull once your pastry is cooled. The thin film of oil makes the parchment stick to the metal base. By removing the sides of the dish as demonstrated, you can take hold of the tab and pull gently, thereby carefully removing the metal base from the pastry crust without damage...

[@sarabjeetchowhan1293]

Very good teacher

[@hughjanus3798]

Very nice!

[@manishapatel5191]

Great video, Finally I found a shortbread crust recipe. My tart pan is 11 inch of length. How much flour,sugar and butter should I use?

[@gordoftl]

Love this channel. It's always so informative and you look so professional!

[@ClaudiaGonzalez-lw5cy]

Can I do it by hand? I don't have a food processor

[@dhiyaaalhayaa7175]

hi, your step is very easy to understand,but can i use blender to replace the food processor? i didnt own one.. really hope for you respond..

[@Mary01986]

I made it couple of times and it was really easy.. With my hands tho Thnx for the great recipe

[@jessicamasli5317]

can i make a key lime pie using shortbread crust? cause i've tried this recipe and i love the taste and smell of this crust.

[@joyofbaking]

Actually, I use these two crust interchangeably.

[@soiltree1]

Can you freeze this crust? If so. what's the longest ammount of time? nI would like to have some already frozen before the Holidays.Thank you in advace...

[@theroadtocosplayandcomicco5840]

I did this for my 1st tart came out very well

[@khymlie]

Hi Ms. Stephanie. I want to use again your method in making pastry crust. I don't have a food processor.. what should I use instead of Food processor?

[@sandral.romero6125]

Can this recipe be used for cookies? I'm a production baker for Alaskan "man camps" and ALWAYS looking for ways to make my work life more efficient. I ABSOLUTELY ADORE YOUR TEACHING STYLE and trust your recipes 100%! THANK YOU 💖

[@joyofbaking]

Yes, you can do that.

[@jenniewong576]

What is the different in the use of sweet pastry crust and shortbread crust? BTW I like your demonstration and explaination, it is really informative

[@MZDStar87]

What size is that tart pan? I have an 8" and an 11" Tart pan. they are also black coated/non-stick pans. Will this recipe fit in the 11"? Also, should I adjust the time since they are nonstick/black coated pans.

[@iftikaral7436]

Thank you so much Stephanie.

[@Ainadilya]

hello Stephanie,when make the dough, could i keep it in the chiller , over night?? thank you..

[@siscanjoman6160]

Hi. Could I substitute the icing sugar with the granulated sugar?

[@TVXQforevertogether]

Hi, I don't have food processor. Can I use hand mixer or do it by hand?

[@Valerie-xn9kg]

What fillings would be used for this pastry case? Valerie.

[@joyofbaking]

I use this for a lot of my tart recipes. Fillings include pastry cream, lemon curd, chocolate ganache www.joyofbaking.com/BanoffeePieRecipe.html

[@1207sed]

Could I use the same instructions and recipe and use a pie plate instead of a tart pan?

[@sammiee707]

Thank you! I will be sure to check it out!

[@lianaval]

hi i really want to make this for thanksgiving tomarrow and i have a 28cm tart pan what are the ingrediance i need cause your website only has for 20 -23 cm pan...thank you so much!!!!

[@MadWithPowerBand]

Could you please give ingredient measurements for an 11" inch tart pan? Thank you!

[@danielbeck2414]

The sides of the tart collapse. I followed your steps, but when I went to take out the tart shell out of the oven, the sides had collapsed into the bottom of the tart. Any ideas why that would happen and how to fix it?

[@sharonthompson6521]

I just made the crust today and ran into the same problem. Stephanie - Joy of Baking - could you let me me know as well what can be done to keep the sides of the tart crust from collapsing.

[@TobyMax853]

Same here very disappointed with the outcome, had to throw it out. :(

[@maddiek.9012]

Can I use an aluminum foil pie pan to bake it in ? Or a spring form pan ?

[@michellet4035]

Will it come out just a great if I use a Kitchenaid Stand Mixer?

[@joyofbaking]

Yes, that would be okay.

[@kyox89]

I was wondering how to get a pie off the bottom metal thing. Like something that is already filled.

[@iheworld134]

+kyox89 U CAN USE RICE TOO BUT THE RICE SHOULD BE COVER WITH BAKING PAPER

[@jamesbond222able]

Hey does doing the longer traditional method make any difference to the texture? I.e kneading the dough then refrigerating it and then rolling it?

[@joyofbaking]

I haven't noticed a difference in texture.

[@不可思議-o2g]

Hi, may I know if I can remove the tart when it's still warm? Or I have to wait for it to cool completely?

[@mswasabi9702]

can I use this for mini crust

[@Valerie-xn9kg]

What brand would be a good qaulity butter? What do you use for your pastry? Valerie.

[@joyofbaking]

There are many good brands of butter. I normally use Plugra when making pastry.

[@hafsa1005]

when baking in the oven, which burners should I use, the one above the rack or the one below?

[@joyofbaking]

Use the bottom element.

[@nabilafaisal1368]

Hi Stephanie..i have a 30cm (11.8'') tart pan..so can i use the same amount of the ingredients?

[@shermainpuah6113]

I’m curious to know what brand food processor you use Stephanie!

[@joyofbaking]

I use a Cuisinart food processor.

[@samudele333]

Thats a great idea.. My pastry always starts going wrong.. when i handle and roll it..

[@aleperezalonso5152]

I wanna bake some lemon pie's tartlets, like how many tartlets would this recipe make?

[@varunramakrishnan2284]

Would it be better to store it before or after baking?

[@amnamehwesh2825]

Hi Stephanie, I am a fan of your recipes and the way you demonstrate them is very simple and easy. I have personally tried most of them and my favourite is the Lemon Curd Tart in Sweet Pastry Crust. And I have a question, if the Shortbread Crust is used with Lemon Curd does it have to be given egg wash after baking and a layer of almond meal? Or can the PastryCrust be used as it is. Please reply. Thank you

[@khymlie]

and another thing.. should we let the the pastry crust rest for a while before we bake it or it's fine to bake it after we take it out the fridge.. thanks :D

[@Elementfifth]

buuut- if you do it without sugar - just salt as I want to put California chicken salad in the crust so I have to use a taller form but it has no removable bottom - I still will not stick as it has all that butter and I sprayed the form --- is it ?

[@liliamenegatti8280]

Amei.....muito simples e fácil de fazer!

[@deborah9850]

Can you use Almond Flour and Splenda sugar for tart crust

[@claudiademoral7579]

Hi Stephanie, I love your videos, you explain everything and in a very natural way...thank you so much. I want to do a banana cream pie, can I use the shortbread crust or the sweet pastry crust for that? Which would you recomend? (I live in an awfully hot place). Thanks again

[@joyofbaking]

Not exactly sure why that happened. A few things to watch for. Make sure that the pastry is really pressed into the corners of the tart pan and then make sure it is really firm (about 15 minutes in the freezer) before baking. And be sure to use butter, not a buttery spread or margarine.

[@chinchingloong7070]

can i use this recipe for quiche, it's looked easier than a pie crust.

[@chandraneba5005]

Hi Stephanie, I'm planning to make a chocolate tart and need some advice regarding the best type of pastry for it. I tried it with the regular pie crust pastry but found it too crumbly. Would be grateful for some advice. Thanks!