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

There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A ‘Short’ pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to ‘Blind Bake’ at tart or pie shell so that you can fill it with yummy stuff!

Recipe…
225g plain flour
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water


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5 Comments

  1. Reena Begum says:

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

  2. Alina Syed says:

    For my food exam I made fruit tart, only if the video went up a week before 😩 but, it’s a great video & a great recipe. I will definitely try it👍

  3. Alex Graboyes says:

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

  4. 375F says:

    Loved it!

  5. Brenda's Pampered Kitchen says:

    Jemma, this was excellent! I love tarts and pies and have felt intimidated in the past, your method has given me the confidence I needed to try pastry again, thank you😊

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