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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6 Comments

  1. Ammu Parvathy says:

    who else wants to visit C&D at least once in their lives?? 😀

  2. sameenah sheikh says:

    Does anyone know where she got her tart tins from? i need thosee

  3. Zara Sandhu says:

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

  4. karukaru1960 says:

    Who else thought she was actually going to bake a pie blindfolded?

  5. Reena Begum says:

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

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