How to Make Pie Crust by Hand - Great for Pies & Quiches
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- Опубликовано: 11 окт 2024
- See how to make a pie crust ( shortcrust pastry) by hand in 10 minutes . ideal for quiches and pies.
well this is exactly what I am going to do today. I am leaving the food processor behind and I am going back to the roots by making a great and delicious French shortcrust pastry using Fresh butter and eggs. Making your own dough for tart pies and quiches will always taste much better than the one you buy frozen from the supermarkets. there is simply no comparison.
Ingredients and recipe on my website:
www.thefrenchc...
for the food unit conversion:
www.convert-me....
Since discovering this video, this has been my go-to pie crust for 3 years now. So easy, so practical. Thank you!
Is it a flaky crust? How do you bake it? Oven temps? Cream based pie?
Thank you! I have a tiny kitchen, no food processor, and I'm broke--but I do have quiche filling and crust ingredients!
OMG, I lost this video for a while and was sooo desperate, I screwed up all my doughs. I am SO happy I found this again, it's the best recipe I've found so far!
Finally someone who's not afraid of getting hands on the crust to make it!
Please say it again kkkk
I'll never understand people who think you can cook without getting your hands in it. Craziness!
@D that’s exactly why i wrote that. Because i didn’t have a food processor back then. Greetings!
That's fine for a shortcrust, but if you need the crust to be flaky, it is essential NOT to mix the butter into the flour with your hands, since your body heat will melt the butter and ruin the flakiness. For a light, flaky crust you must cut the ice-cold butter into the flour with two knives or a pastry blender, so that the butter remains autonomous. It's not always a good idea to 'get your hands into it.'
@@jasonhurd4379 But with tarts, quiche, and pastries 🥮, maybe you don’t want a flakey crust? Could that be the case?? That one would want a dense, heavier xx CDsßs crust!??? But yeah, I didn’t think I remember ever squishing butter in my hands. HEY!! Maybe refrigerating it makes it flakey??? 👨🏫👨🏫
Loving the important details here : clarifying when you finally get it off you fingers!! This chef gets it ❤️👍🏻
7 years later and i am watching how to make crust... thank you... i am not a great cook but love pies.. lol.. here it goes ..again thanks for showing me...
This method seems much easier to follow than other videos I have seen. I am trying to get back into making homemade crusts and pastries. I'll give this one a try when I make my next quiche. My next recipe for that is spinach and gruyere quiche! :)
Thanks narja , yeah give it a try and tell me what you think it is a really good and versatile dough.
@@FrenchCookingAcademy Hi handsome!! Hey is that unsalted butter you used?? Thanks, Zanna
thank you for doing the pastry the right way i think we are losing the ways of making good food . the old ways are the best ways, its good that people learn to do things for them self it helps them learn. The way when we didn't have machines . Good work love your channel
Hi Bruce. that a great comment and this is what I am trying to do with this channel and now the website www.thefrenchcookingacademy.com/.of course there are times when using machines can be handy like for beating egg white for instances but yes most things can be done by hand. and I will keep this in mind. thank you watching.
Amen Bruce! I couldn't possibly agree more with every word you've written. 21st century society has become far too dependent upon devices, machines and technology to the point our younger generations have completely lost the ability to cook and bake the traditional way it was done dating back to Biblical times and beyond.
I agree 100% the old traditional ways are best not to mention the most "tried and true." As their elders, each of us has a SERIOUS RESPONSIBILITY to pass such knowledge onward to the younger generations (so it doesn't die out and) to ensure they can survive on their own without being wholly dependent upon expensive machinery and mass production where their food and cooking's involved.
Yes, Bruce. It is rather ironic that people pay great sums of money to dine in restaurants where the food is hand made with great love and care but for the masses all the machinery is marketed like it is absolutely essential to making good food.
Fear not food rennaisance is underway!
But without change there is no innovation
This video is the BOMB!!! YES, I CAN!!!!! I have failed at crust so many times but I have just found new motivation. Thank you!
Thank you! I have basically no appliances, so I always appreciate seeing when chefs show how to make things without them! I'm going to try this right now!
I made my first ever pie crust today and used it for pumpkin pie. It is the best pie i have ever eaten in my life. I checked about 3 pie crust recipes before deciding to follow yours since i thought to myself... can't go wrong with french pastry! And it was so easy, so crispy and so so buttery and gooood. It is so easy and so fast to make. I love it and came here to say a thank you to you! And i am going to check out your other baking videos now! Merci
I've honestly never seen a recipe and method so simple and straightforward,easy to remember by heart.❤Love it
This is the ONLY dough method i use, the pastry is formidable...so easy, fresh and unbelievably quick. Thank you chef..
YAY. Never made it. Don't own a processor. Learning old school skills are a treat during lockdown. Thank you.
Loving the important details here : clarifying when you finally get it off you fingers!! This chef gets it
I don’t have food processor and so happy found your vid. You made it look so easy to make the pie crust by hand. Thank you so much and God bless 🙏😍
Wow, no one has ever explained so well. Lots of respect from Pakistan
the most insane technique for mixing pastry I've ever seen - have to try it!
Love the way he uses his hands to make the dough , simple and excellent ❤️👋
thank GOD for that person who send that comment, because i did said that to myself too. but they first me to it. now i will try it that way because i dont have a mixer at the moment only my hands.
Thank you very much. I live in Ghana, West Africa. I love to bake but I don't have a food processor so I really appreciate this video
My first time ever making a quiche, and also my first time making pastry, and it turned out great! I ended up adding a little splash of milk as it seems like it was cracking a bit, but I also had no idea what I was doing really so it may have just been my technique! Thank you so much!
I’m making a meat pie for dinner tonight for my dads birthday I can’t wait to try this recipe 🙂 Thanks Chef 👨🏽🍳
How did it turn out ?
Did he like his birthday pie ?
Thank you! I made this with my 4 year old daughter today. She loved using her hands to mix, especially the butter.
it’s quite a good feeling 🙂
Thank you so so much. I'm from south Africa. I'm a baker. I love this recipe. U just made my life easier
I made this for quiche and they were Absolutely delicious! The go to first all the time!!! I love his accent!
Wow, I am very surprised how you can just use your hands to make a perfect dough. Thank you for the video. I do not have a food processor either. I definitely will try it.
wow thank you so much I woke up this morning with the intention of making a quiche, never made one before watched your demonstration et voila a shortcrust pastry by hand resting in the fridge thank you so much so simple xx
This is the simplest n the quicker way how to make pie crust... thank's alot n success to you...
this man’s website has adjustments and conversions. goshdarn hero
Yay. Someone like me. I mix most dough by hand: pie crusts, bread, shortbread, and pizza dough. I have a food processor, but only use it a handful of times per year. As usual, using the modern "conveniences" attend to be more a hassle than a time-saver, especially after you factor in cleanup time.
Thank you for sharing your love of French food.
+Primeval seeker my pleasure 😀😋👨🏻🍳
just made this for my first quiche ever, and turned out perfect! thanks so much❤️
Wow! I have always been terrified of pie dough. The times I've tried it with a processor, it failed completely. But this seems so easy! I'm going to go try it right now so it can chill and rest, and I can make hand pies for dinner!
Greetings from Cape Town, South Africa. Thank you so much. I have been looking for a recipe like this for a long time ⭐⭐⭐
Tried it lovely dough taste is beautiful very simple and easy. Excellent taste.
Great Receipt, I do exactly the same except no egg Yoke. Nice for you to show us. Thank you.
Good Evening Chef from Uk. Thankyou for the recipe. MY FATHER WAS A CHEF. A WONDERFUL COOK. I made some jam tarts today. And it turned out like a cakey dough. My husband said he enjoyed eating them. The ingrediants was a cake recipe. And i turned it into a pastry recipe. Which actually worked to my suprise. I must admit i love the orriginal recipe with a bit of a crunch lol. Bon appetite
Suzita Groom thanks for trying that I really need to start a forum for people posting recipes like your ham tarts they sound great! 😋😋
Thank you for sharing,i just finished making my first pie dough using your method and recipe and it is now tucked away in my refrigerator.
this is the best shortcrust pastry I've ever made.. its perfect 👌 thanks
Novice Baker, Good Home Cook: After despairing with the unsatisfactory results I was getting from a good recipe for the processor, I realized I had to learn to make the tart crust by hand. A new low protein flour I was using was throwing me off and the water amount was too much for the type of flour. Getting to know the "feel" of the dough is so important when dealing with a misadventure like mine. After watching this video, I went back into the kitchen and made this dough once with the old stand by flour and once with the fancy new flour. Amazing how differently they responded. I definitely prefer your technique especially since I hate cleaning the processor. Many thanks and by the way I am a big fan of you and your videos
amazing. I tought I failed. but after 2 hour in the fridge everything changed. it is all about the right technique. Thanks.
yes that resting time is really important. what did you use it for?
Made this today for a Christmas chicken and mushroom homemade pie. Amazing. Brilliantly perfect instructions. Thank you!
So glad you created this follow-up on how to make your Shortcrust Pastry entirely by hand the "old fashioned" way. It's so much more down to Earth and enjoyable doing it the traditional way. Using a Food Processor takes all the fun and human element out of what makes this pastry genuinely "homemade" rather than mass-produced commercial style.
Earlier I felt bad not having a Food Processor to use but now realize some things where home cooking's involved are best performed entirely by hand the traditional way rather than machine. Mass produced food seriously lacks that strategic home cooking touch, texture and taste.
This was actually quite FUN and ENTERTAINING to watch as compared to the Food Processor version which was boring and sterile. I felt like I was in Culinary school this time around. What an amazing and stunning difference between the two videos in this regard.
Thanks for giving us encouragement to cook and bake the traditional way without being utterly dependent upon expensive culinary contraptions most of us don't already own nor can easily afford. The moral support you've provided (using the hands God gave us) is every bit as important as the "nuts and bolts" of the Culinary science involved if not more so.
Mike, well said. I agree 1 million percent.
Tried this and it's an excellent recipe. I shocked myself. Thanks!🤗
I'm so happy, I've been trying to make quiche crust so many times and this is the first one that came out well! Thank you so much for this video!
well done anna that great to hear that one of the video really helped. thanks for letting us know. take care
Thank goodness some 1 who does this properly, instead of a stupid food processor👍👍👍👍🇬🇧
Hi chef , Just wanted to say thank you! Your method is by far the best that i've tried. Your dough doesn't break whenever im rolling it out! :>. Again thank you from the Philippines!
thnaks edwin I am really glad you manage to make that dough successfully. what are you making with it?
lemon tarts or fruit tarts... my pastry cream is a little bit runny though....i still need to practice a "stable pastry cream " even if its quite hot or at room temperature.
I forgot how to do this it has been so long but watching this again reminds me how. Thank you!
Made this today,
following your method!
It was so satisfying!
Thanks so much
for imparting your
knowledge to us.
You are a generous
and a wonderful
individual, sir,
thank you so much!
Hi Chef, let me tell you that (in my opinion) nothing beats the good patisserie française. Greetings from Portugal
Paula Figueiredo yeah I have to say that's it's pretty good but it's also quite difficult to master
The French Cooking Academy - I agree :)
But this recipe is also good. I've already tried it. Thanks for your reply and all the best.
Thanks for the recipe. Its fun to see you teaching how to do it step by step😊
This is the first time in my life I've ever seen anyone say how long to let dough rest when removing from refrigerator. I hope this may solve my life-long problem of the dough cracking when I roll it out. Love your videos, thank you!!!!!!!!!!!
Beautiful recipe! Thank you so much! Short and sweet, I appreciate it!
My gosh sir first time I watched 1 of your videos and won’t be the last..
this has helped so much during these tough times.
Thanks 🙏 from Malta
I'm so glad i found your video! I've always been intimidated by crust dough. This was so easy - and as I was making an old recipe from my grandmother, I felt more connected to her using my hands in the recipe like she would have - thank you!
Thank you so much for your time and tuturiol, very simple. God bless you 🙏💕
Merci beaucoup.... Although my dough did not turn out the way yours did I am so very grateful for your channel and this video....
Woooow came out just perfect 👌🏼 been trying to make a perfect pate brisée for decades ! It was never a success until this time thank you chef 👨🍳
Great video and very well explained to make it easier for people to understand. Thank You
that’s great to hear thank you 🙂
Thank you so much my Quiche has gone to that next level wow factor and I don’t have a food processor. Much appreciated
Finally i made quiche base that came out perfect !! I've been trying for a year but always failed 😏....My daughter loved the quiche. THANK U !!!
Thank you, beautifully done. I’m going to give this a try for my veggie and bacon pot pie.
Thank you sooo sooo much . I thought making this pastry dough is difficult but you just made it soo easy . Thank you soo much
Very easy and simple method. Thank you.
Amazing recipe, i measured everything and used the same ratio for four cups of dough, at the end i sprinkled a few dropped of water to kneed the dough. Great recipe
How many eggs did you use
Thanks for your sweet and short recipe.👌
I love this video, simple and straight forward, thank you so much
THANK YOU!!!! I have decided to start making dough - I like simple/ no machines. I cook nearly everything, but never pastry. Ambitious!
Thank you so much for this! Another method that I learned , is to use two butter knives and cut the butter into the flour.
Very well done , thanks it's so easy, God bless 🙏
THANK YOU I have been struggling with pie dough I am certain I can do this thank you thank you
Thank u so much for the simple way of showing us V ..Vancouver
LOVE IT! Now I see why my dough got so elastic.
Love it! Thank you! 🙏🏻
I like the way you cook! Because you enjoy! Always be happy!😊
Extremely helpful. Thank you!
Thanks for sharing this technique. I never seen egg added into the dough. Tried it out and slightly varied how i added the water. Happy how the texture of the dough came out after sitting. I guess the key is not overworking the dough when doing by hand. Made a tomato and onion quiche and now baking my apple tart. Thank you..
I just did it yayyyyyy. I always wanted to make my own,its in the fridge. Thank you very much. 💙💋
Amei a receita. Vou fazer. Obrigada amigo ⭐
Love this !!!thanks from Panama!! Now I know how to make the perfect French crust!!!!
you really made it! my request :>. I failed a lot of times in making a tart crust... i hope this time I will not fail using your method ! Thank you -from Philippines!
Edwin De la Cruz hi Edwin thanks for watching and please try it out and let me know how you go. It's an easy pastry to make . Good luck
How time flies swiftly! I'll definitely try this out. I am fond of eating fruit tarts but the art of making it "doesn't like". I hope this time I will make it successfully. Thank you again Mr. French Chef!
So good in every way!
Thanks for well explaining and quite inspiring
Amazing recipie works every time!
Love this video demonstration of yours...French accent and all...👍🥰
Thanks for sharing..
❤💖💝
Thank you so much for this recipe. I did it, and the dough was smooth and easy to handle. 🌷🌷🌷
Best recipe ever! The explanation was so practical and clear I made it by myself for an apple pie and it turned out delicious. Thank you so much!
Thanks for the the great demo. Only thing I'd say is don't be afraid to add a little extra water as you're working the flour in. It makes the dough a bit more pliable.
Amazing technique and, to be honest, even faster than having to clean a food processor! So, the famous "frissage" is done in the hand!!!
I made this today and this is by far the best crust recipe i came across... would totally recommend! Thank you:)
thanks 👍
Merci beacoup monsieur..its easy to follow your instruction.
I made my 1st quiche. Followed this recipe to make my crust..it was superb nice & flaky. Thank you so much for the video. love your channel .
thanks for trying this if you have picture to post via instagram #frenchfoodme
Thank you, chef! The dough turned out to be just perfect! Love to do it by hand
Ульяна Кононова thanks for that and glad you like it
Love it
Did you use it for pie?
Merci beaucoup. Just made it and so perfect. Bonjour de Melbourne. Biz
Hi there Stephane, just wanted to say a massive thank you. My daughter tried your recepie and made a fish pasty pie, which was outstanding. Your explanation, french culinary passion is amazing. Thank you so much and keep up the great work. Huge respect, peace and much love from London💖💖💖💖 xxxx.
11:58 20-03-2021 5.8K👍 504K Subs 280,287 views
Merci beaucoup! C'est simple à faire et très bien expliqué! :D
Yess I did ur pastry yesterday my boss they love it FROM ROMA ITALY
Well done u explained in a simplest way
Normally I was taught the bread crumb method but I’ve tried this with double the recipe for quiches, it was a little wet but in end it turned out well, better than bought pastry which I’ve been getting recently from supermarkets 😀
That was just gorgeous 👨🏼🍳🤛🏽👍🏽thank you so much for that one