Hot Water Crust Pastry, and a Secret Trick!
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- Опубликовано: 16 окт 2024
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The old school Recipe
250g all purpose flour
Melt:
56grams lard in 118grams liquid (water/milk combo)
1 tsp salt
Combine
Roll
Bake in any recipe
This is the first video of yours that I've watched. When you showed that brilliant trick with the dough, I immediately subscribed thinking, "If she knows this trick, she has got to know other tricks." This was great. Thank you.
OK. So I've followed your recipe and used it tonight. It worked perfectly well. I did let it cool before I used it and found it broke up a bit... I used in pie maker... However what I did was not overwork it and covered the gaps with discarded bits. Plus I found a little butter on the top worked well. Yes, good, easy, cheap, tasty pastry. I give it 5 🌟🌟🌟🌟🌟
nice, I've never made it with milk before. will give it a go. it is *very* old skool. I used to help my grandma make pies with this technique when I was a kid in the 1970's. it is a delicious pastry.
love your style and humor.
Hope you enjoy
I bake a lot of pies, tarts,, etc., so I don't have any problems getting pastry dough into virtually any baking receptacle, but your trick for a fluted tart pan is so clever! Love it!
Hello Tracy. I got to your channel after seeing your crusty Italian bread on Pinterest. Honestly that recipe has changed my life. I finally found a bread that I can make at home and it tastes better, or at least just as good as any European bread in a bakery. Please keep on doing what you are doing. Thank you.
That tickles me. Thanks for the support!
OMGosh your epiphany is brilliant! Right up there with cutting a strip off the bag of frozen peas when you open them to use to tie them closed and knowing the little arrow on the gas pump in your car tells you what side the tank is on. (No really...how am I this old and never thought of this? Will work for regular pie plate too, just fold and spatula onto the middle of the plate) I hate how fussy regular short crust is, and looking at how to make hot water crust tonight. Of all the cooking, pastry is the largest PITA, isn't it?
Brilliant video - thank you!
My pastry (first attempt) was too thick and crumbled, but I'll keep trying. I read somewhere that if the liquid is hotter (nearly boiling) it reduces the chance of it cracking but I love the video and the special tip :-)
Well Tracy. You were 100% correct!
I tried half of this recipe for a couple pies for tonight, and it's the PERFECT crust for this application.
You've earned my subscription! *Thank you!*
I’m thrilled to bits and hey, I’d never steer you wrong :)
@@TracyCooksinAustin Just got finished with my 14 freezer ready 4" pot pies, and I shutter to think of how much more work this would have been using a 'standard' pie crust. _Plus I think this works better for pot pies!_
Glad I found you Tracy. 👍 Have a Merry Christmas!
@@oregonpatriot1570 wait till I show you the easy shortcrust that you can use right away :) just to mess with everyone's heads hahaha. watch this space
@@TracyCooksinAustin 'Easy' is always something I'm looking for. I'll be watching for it.
Hi from South Africa definitely making this tomorrow love any kind of pie👏👏
Thanks, Tracy. I'm not a pastry person, but even for me, this works out well.
What a nice recipe! Easy to follow and you are very entertaining :) I'm going to try this pastry out with a chicken pot pie tomorrow. Thank you for sharing!
Sounds great!
Lovely! Another tip, or the way I've was thought, was to use chicken or beef stock liquid mix with milk for the liquid, yummy!!
The milk water lard mix was new to me. I will have to try it...
Excellent, simple trick.
Fantastic!
Thanks.
Yhsnk you for this from the English south coast. . It’s simple and unlike most American tripes you use grams.
Great tip. I've been making pastry for 40 years and it always stretches when I shift it from the rolling board into the pan
Thnx for the video of a pain free water pastry
I’m here for ya. I can’t cope with all the faff before just telling me already. Hahaha.
Love this video! Every woman should have at least one epiphany in her life! Eager to try this!
Great tutorial! You, Texan, have a new sub from Alaska. You know you can fit two Texas' in one Alaska, doncha? Ha! Gonna make this pastry tomorrow. Thank you!
I just subscribed! Loved your whole deal!
Thanks for subbing!
Love the video thanks for sharing
Wish u was finishing the pie, gonna try that
Can I substitute unsalted butter for the lard or maybe a 50/50 blend of unsalted butter and Crisco? I do not have lard in the pantry.
no to butter... yes to crisco! :)
Gonna try this!!!
I'll try it tonight and let you know 👍
Brilliant!
Now I'm confused. _After watching several videos stressing how you need to keep the fats & water ICE COLD, yours is completely different._
I'm making chicken pot pies for the freezer. Is this better then the others?
Significantly. 😊😟
@@TracyCooksinAustin _Okayyyyyy._ I'm going for it. 🙏🏻 🍽️ (BTW? Thanks for showing the ingredients in grams. People who don't drive me nuts...lol)
@@oregonpatriot1570 barbarians :)
Best pastry ever for making meat pies with : )
Wow i did 1st go and accidentally used wholemeal flour but it worked perfectly and I'm a man no Cook just a tradesman
You're not 'just' a tradesman, you are a tradesman :) And you followed the plan to construct the pastry!! Good to know it works with wholemeal flour.
Great tip thank you.
Genius!
Thanks!! Got the epiphany!
Does this work with crisco?
Yep!
what is the milk water ratio? 50/50?
yeah, ish, no need to be to precise about it :)
i only wanted to know what a hot water crust was about im watching the great british baking show and they are on the last pastery challenge they have to make a hot water hand raised pie
Me mom used the same recipe, but she made it different.
So is your lard crisco?
No it’s lard but yes you can use crisco shortening
@@TracyCooksinAustin thanks for your quick reply!
Just that Crisco is SO bad for you. Hydrogenated oil, trans fat. Kinda like we all thought margarine was healthier and found out otherwise. Get you some good old snowflake lard. It tastes better anyway. Other recipes I've seen do half lard and half butter.
Crisco is not lard buddy. Lard is pork fat, crisco is just hardened vegetable oil.
Thank you
Can you PLEASE TELL MEASUREMENTS not using metric?
OK!!!! :) I’ll get to it tomorrow. I’m making some so I’ll American measure for you.
Playdough was exactly how I explained the texture at first.
Mrs mooneys got a pie shop
the lard is a no go
could you do this with cups tbls tea spoons dont know metric
absolutely
Get a scale, much faster and more accurate. Just saying.
Scales are cheap too, as low as $10.00, or even lower. If you’re into breadmaking for example you absolutely do need a scale.
Apart from wearing your rings which is very unhygienic, adding milk which is a no-no, and rolling out the warm pastry instead of resting it for 30 minutes. Not a bad effort. Ever thought of car maintenance instead?
Self rising flour????
No you can use plain flour
Harry Bond Thankyou. I have found I can’t refrigerate it before I use it because it’s just not workable cold. Room temp is much better for me. But it’s sooooo tasty💜
@@sandracasagrande3825 It needs more fat, use 125 gram fat/butter
Harry Bond thanks but I don’t know grams...🤪
@@sandracasagrande3825 The whole recipe is in grams, google grams to oz
Well that was disappointing...no end result!
So what’s the secret tip?
Good question!
5:20 “a trick to change your life”. Sliding the pan base under the dough for centering.
Pocketfarmer1 awesome💜
@@Pocketfarmer1 WOW what an amazing secret trick!!
Don't use this recipe, it's wrong!, that is the secret
That's why you ain't got no views you're a little on the cocky side I think you better knock it down a little bit
says someone with 31 subscribers and 1 video.
So sad. I won't even subscribe to your channel. Everyone I know uses cups, tsp and tbs.
Oh for heaven's sake. It's not hard to look up, or better yet, up your cooking (especially baking) game by getting a $10 scale and being more accurate. What do you do for recipes from places other than the 3 whole countries in the world that use standard measurements?
Yeah mostly the older uneducated generation. People that want to make consistently the same without any surprises in how things bake they measure things.
A good baker measures with a scale for true accuracy, especially with flour