Exposed: The Biggest Pastry Myths You've Been Told
EXPOSED: The Biggest Pastry Myths You've Been Told! is a easy American recipe that serves 8. 425 calories per serving. Recipe by Backyard Chef on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 5 min
Cost: $3.50 total, $0.44 per serving
Ingredients
- 420 g All-Purpose Flour (sifted)
- 50 g Unsalted Butter (room temperature, cut into cubes; can use margarine)
- 150 g Vegetable Shortening (100% fat, room temperature)
- 1 piece Large Egg (room temperature)
- 65 g Water (room temperature)
- 1 tbsp Apple Cider Vinegar (room temperature)
- 5 g Salt (fine sea salt)
- 1 tbsp Icing Sugar (optional, for sweet pastry version)
Instructions
Weigh the Flour
Place the mixing bowl on the kitchen scale, tare to zero, then add 420 g of all‑purpose flour.
Time: PT2M
Weigh the Fats
Weigh 50 g of butter (or margarine) and 150 g of vegetable shortening into a separate small bowl.
Time: PT2M
Combine Flour and Fats
Add the butter and shortening to the flour. Using your fingertips, a pastry cutter, or a fork, rub the fats into the flour until the mixture resembles coarse breadcrumbs.
Time: PT5M
Add Salt, Egg, Water, and Vinegar
Stir in 5 g salt, then crack the egg into the bowl. Add 65 g water and 1 tbsp apple cider vinegar.
Time: PT2M
Form the Dough
Mix everything together quickly with a fork until a shaggy dough forms. Turn the dough onto the pastry board, gently knead 2‑3 times just to bring it together.
Time: PT5M
Shape and Wrap
Form the dough into a flat disc, wrap tightly in cling film, and set aside at room temperature for 5 minutes (optional rest).
Time: PT5M
Preheat Oven
Preheat the oven to 170 °C (340 °F).
Time: PT5M
Temperature: 170°C
Roll Out and Line Tin
On the lightly floured board, roll the dough to about 3 mm thickness. Transfer to a 9‑inch pie tin, gently press, and trim excess, leaving a 1‑cm lip.
Time: PT5M
Blind Bake
Line the crust with parchment paper, fill with baking beads (or rice). Bake for 15 minutes at 170 °C.
Time: PT15M
Temperature: 170°C
Finish Baking
Remove the parchment and beads. (Optional) Brush the crust with a beaten egg for shine. Return to the oven for another 5 minutes until lightly golden.
Time: PT5M
Temperature: 170°C
Cool and Serve
Allow the crust to cool on a wire rack for 5 minutes, then fill with your desired filling or serve plain.
Time: PT5M
Nutrition Facts
- Calories
- 425
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Egg, Dairy (butter)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Pastry Flour
- Instead of Unsalted Butter: Margarine
- Instead of Vegetable Shortening: Coconut Oil (solid)
- Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Apple Cider Vinegar: White vinegar (use half the amount)
- Instead of Salt: Kosher salt
- Instead of Icing Sugar: Granulated sugar
Equipment Needed
- Kitchen Scale
- Infrared Thermometer
- Mixing Bowl
- Fork
- Rolling Pin
- Pastry Board (Granite slab or wooden board)
- Cling Film
- Parchment Paper
- Pie Tin (9‑inch)
- Baking Beads or Uncooked Rice
- Oven
- Pastry Brush (optional)
- Knife (optional)
- Scissors (optional)
Critical Steps — Do Not Skip
- Weigh all ingredients at room temperature.
- Rub fat into flour until breadcrumb‑like; do not over‑mix.
- Do not over‑work the dough after adding liquids.
- Blind bake with beads to keep the crust flat.
- Use the infrared thermometer to confirm all components are ~25 °C.
Chef Tips from the Video
- Use a mixture of butter and shortening for the perfect balance of flavor and flakiness.
- A splash of apple cider vinegar softens gluten without making the dough sticky.
- If you prefer a sweeter crust, add 1 tbsp icing sugar to the dry ingredients before mixing.
Troubleshooting
Crust is tough instead of flaky.
Make sure the fats are at room temperature and do not over‑mix the dough. Reduce the amount of water slightly if the dough feels sticky.
Crust shrinks or pulls away from the tin.
Do not over‑work the dough and let it rest for a few minutes before rolling. Gently press the dough into the tin without stretching.
Crust is soggy after baking.
Blind bake with enough beads and bake the full 15 minutes. Ensure the oven is fully preheated and avoid adding wet fillings before the crust is fully set.
Storage
Refrigerator: Store the baked crust in an airtight container for up to 3 days.
Freezer: Wrap tightly in cling film and foil; freeze for up to 1 month. Thaw in the fridge before use.
Room temperature: Do not store at room temperature for more than 2 hours; crust may become soggy.
Make-Ahead Tips
- The dough can be wrapped and refrigerated for up to 3 days before rolling.
- Unbaked crusts freeze well; bake directly from frozen, adding 5‑7 extra minutes.
- Blind‑baked crusts can be stored in the freezer and finished later with filling.
Frequently Asked Questions
What is the cultural significance and history of shortcrust pastry in Western cuisine?
Shortcrust pastry originated in Europe as a simple, quick dough for pies and tarts. It became a staple in British and American home cooking, used for everything from fruit pies to savory quiches, symbolising comfort food and home‑baked tradition.
What are the traditional regional variations of shortcrust pastry in American cooking?
In the United States, shortcrust varies from the buttery, sugar‑sweetened crust used in fruit pies to the more neutral, savory version for pot pies and quiches. Some Southern recipes add a touch of cornmeal for extra texture.
How is shortcrust pastry traditionally served in American holiday meals?
During holidays like Thanksgiving and Christmas, shortcrust is often the base for pumpkin, apple, or pecan pies, served warm with a scoop of ice cream or a dollop of whipped cream as a classic dessert centerpiece.
What occasions or celebrations is shortcrust pastry traditionally associated with in American culture?
Shortcrust pastry is a hallmark of family gatherings, holiday feasts, and bake‑sales, especially for pies that celebrate seasonal fruits such as apple in the fall or berries in the summer.
What authentic ingredients are essential for a classic shortcrust pastry versus acceptable substitutes?
The authentic ingredients are all‑purpose flour, butter (or a butter‑margarine blend), and a solid fat like shortening. Substitutes include using all‑butter for richer flavor, or coconut oil for a dairy‑free version, but the fat‑to‑flour ratio should stay the same.
What other American dishes pair well with this shortcut shortcrust pastry?
This crust pairs perfectly with classic American pies such as apple, cherry, pumpkin, and pecan, as well as savory quiches, chicken pot pies, and even as a base for a layered cheesecake.
What makes this shortcut shortcrust pastry special or unique in American baking?
The recipe skips the traditional ice‑cold butter step, using room‑temperature fats and a splash of apple cider vinegar to achieve flakiness without chilling. This simplifies the process while still delivering a buttery, tender crust.
What are the most common mistakes to avoid when making this shortcut shortcrust pastry?
Common mistakes include over‑mixing the dough, using cold fats that won’t blend evenly, and adding too much water which activates gluten and makes the crust tough. Follow the room‑temperature guideline and stop mixing once the dough just comes together.
Why does this recipe use apple cider vinegar instead of lemon juice or no acid at all?
Apple cider vinegar gently breaks down a small amount of gluten, keeping the crust tender without adding noticeable flavor. Lemon juice would add a citrus note, while omitting acid can result in a slightly tougher texture.
Can I make this shortcut shortcrust pastry ahead of time and how should I store it?
Yes, you can wrap the unbaked dough in cling film and refrigerate for up to 3 days or freeze for up to a month. Thaw frozen dough in the fridge before rolling, and blind‑bake as directed when ready to use.
What does the YouTube channel Backyard Chef specialize in?
The YouTube channel Backyard Chef, hosted by Rick, specializes in practical, no‑nonsense home cooking tutorials, focusing on techniques that work in everyday kitchens, from backyard grilling to foolproof baking methods.
How does the YouTube channel Backyard Chef's approach to pastry differ from other cooking channels?
Backyard Chef challenges traditional pastry myths by using room‑temperature fats and a simple temperature‑checking method, whereas many other channels stress ice‑cold butter and extensive chilling. This makes the process faster and more accessible for home cooks.
Last updated: August 21, 2026
