Shortbread Crust Recipe Demonstration - Joyofbaking.com 

hands down my all-time favorite shortbread crust recipe. I've been using it for 10 years and it's never disappointed.

This is the only shortbread crust recipe I use. It has never failed. It is easy to create, tastes great and works every time. Her videos are so easy to follow.

She does the absolute best videos and they work every single time.

I love Stephanie she is a great teacher and just so likable. I finally made a great Shortbread Crust because of this video Thank you!

I have been looking for a good pie base for years to make my strawberry pie with pudding and jelly. Well I used your recipe yesterday and I am so pleased the crust just melted in the mouth. My husband said it came out the best ever. Thank you so much

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Thank you for making a simple clear, yet tasty, recipe. It's a 12 yo video and is better then most noise videos from today.

Love your posts! And i have learnt sooo much from you. You have made baking so fun n simple..thank you so much....much love from Finland!

tried this and turned out absolutely perfect .. thank for sharing this recipe!

Hi Stephanie I've just come across your channel and so glad I have because I'm not too good at making a pie crust. Thank you so much for posting your easy peasy recipe for shortcrust pastry and wow no rolling pin either😊 I can't wait to try it. Btw, great demonstration. I've just subscribed to your channel 🧡 x

Never even thought of using cookie dough instead of classic pastry. Brilliant! Thank you from the bottom of my pie tin.

Thank you for both metric and imperial measurements

I made this.. was delicious! I greased my tarte pan, which lead to the mixture sliding down. Avoid greasing your tin if it’s “non stick” like mine.. additionally, this was really sticky and hard to mould with.. but wet fingers helped with pressing it in.. it’s truly a delicious recipe

Amei.....muito simples e fácil de fazer!

Wow! what a wonderful tip. I always rolled the pastry first. Thanks so much for sharing. I have to try this tomorrow. Almost midnight in France. Big hugs from your fanxxx

I made homemade butter to use in this shortbread crust recipe. Doubled the recipe to make a cheesecake for a larger pan. I like a thick crust and I wanted more cheesecake than a 8" or 9" pan. This crust, with a sweet potato cheesecake filling is the most scrumptious cheesecake I have ever baked. I have made many many cheesecakes as they are my favorite dessert and this crust is a thousand times better than graham crackers. I may triple the recipe next time so I can make two 8" cheesecakes - one to freeze, as the recipe for the cheesecake filling I used had extra filling even with my 12" cast iron skillet. It was chilled enough to slice at noon with a friend, so I've only just had some. Loved it so much, I immediately had another slice. Thanks again Stephanie! Your recipes are always winners for me.

I bought some cherries as they were in season, intending to eat them as fresh fruit. Unfortunately they were rather sour. Idea !! Cherry tray bake. Have just found and used this 11 yr old recipe as the base for the tray bake using double the quantity as the tray was 9 × 13 ins, also the same recipe for the crumble topping. Top Marks. Absolutely brilliant. I will definitely use it again. I love your recipes they are always so clear and concise.

Thank for converting the measurements. Great video!

Great pastry recipe for desserts and a favourite with the family.

Excellent presentation! Thank you!

Great Videos, One of your Fans from Mauritius

Awesome, Stephanie your top drawer.

Great tip about the freezer for cooking crusts, I'll try it!

Yes you can for about a month or so.

Nice job! I'm gonna use your recipe thank7

That sounds like a nice idea. I think I would pre bake the crust.

I've never tried making it with a stand mixer, but it should work. You can also make it by hand.

I did this for my 1st tart came out very well

This is the best shortbread crust. I just made a lemon maringue pie (also followed by your video) - it turned out superb nice. My mom & friends enjoyed it. thank you for both recipes 😊

Thank you so much Stephanie.

Yes, you could leave it in the freezer for a while before baking. However, the crust may take longer to bake.

Advice to all bakers here- don't overbake this crust! If it's too brown it will be very sandy in texture when you bite into it, rather than soft and light if you take it out when it's barely golden brown.

Did you freeze the crust for at least 15 minutes before baking? As this helps to relax the gluten in the flour so it won't shrink. Burning sounds like it was over baked. Bake it just until it's golden brown. Maybe check it several minutes before the stated baking time. Also, I wouldn't use margarine in this crust.

i havnt a food prosseser so i made this with my hands great recipe turned out beautiful,and its so easy to make THANKS

Thank you! I will be sure to check it out!

Yes.

Thank you.. this looks easy. I'll try to make it.

I made it couple of times and it was really easy.. With my hands tho Thnx for the great recipe

Very nice!

Yes, you could either make it by hand or with a hand mixer.

Yes you could.

Very good teacher

This will make an excellent base for Gordon Ramsey's dessert recipe for "Rum apricots with lime cream" .. And with what's left over, make fingers and allow dinner guests to have separately if they wish! Great video presentation too!

I've never actually tried it when making a pumpkin pie, but it should work.

You can cut the cold butter into the flour with a pastry blender or your fingertips. Then just work the dough until it starts to come together.

When it comes out of the oven, it is soft, like a shortbread cookie. But it does firm up as it cools. However, this crust is a little more delicate than other types of pie crusts.

I watching this show in year 2020 you are quite awesome lady in past ❤️ love from PAKISTAN 🇵🇰

you can't believe how much i suffered from this Shortbread Crust recipe .. i tried a lot of recipes and it was so hard to me until i find yours thank you so much

Yes, you could use a pie pan.

You can usually store a pie crust in the refrigerator for about 2 to 3 days. Or you can freeze it for a couple of months.

You could, although I would probably cut back on the sugar.

Yes, you can store the pastry overnight.

Cut the cold butter into the flour mixture with a pastry blender or your fingertips until the dough starts to come together.

Love this channel. It's always so informative and you look so professional!

I think the best way to describe them is that the shortbread crust has the taste and texture of a shortbread cookie. The sweet pastry crust has the taste and texture more like a sugar cookie.

Great video, Finally I found a shortbread crust recipe. My tart pan is 11 inch of length. How much flour,sugar and butter should I use?

I use different brands. They are Plugra, Kerrygold, and Land o Lakes.

To make the base plate removable... before you use the flan tin, spray the base with oil and line with baking parchment cut to the shape of the base PLUS a tab that you can grab and pull once your pastry is cooled. The thin film of oil makes the parchment stick to the metal base. By removing the sides of the dish as demonstrated, you can take hold of the tab and pull gently, thereby carefully removing the metal base from the pastry crust without damage...

thank you so much

Either one would be very good.

Hi Stephanie, I love your videos, you explain everything and in a very natural way...thank you so much. I want to do a banana cream pie, can I use the shortbread crust or the sweet pastry crust for that? Which would you recomend? (I live in an awfully hot place). Thanks again

Hi Stephanie. Thank you for your lovely recipes. They come out fabulous all the time. I tried your shortbread crust for tarts and filled it with a salted chocolate custard. The combination was divine. I have a small query. I would next like to make tartlets. The ones that I have, have a diameter of around 3". How many tartlet shells do you think I can make from a single batch of your shortbread crust? Thank you once again!

My tart pan is about 9 inches. I would probably use an 8 inch as there might not be enough pastry for an 11 inch pan.

Thank you!

Perfect

Hi Stephanie I luv ur recipes and have tried couple of them. Can we use this crust for pumpkin pie?

Hi Stephanie,I love your recipes and i tried most of them.Could you let me now what is the name of the butter that you use?? thanks.

thank u very much

Wao! That looks so good. Can I make smaller tarts with this? If I can, do I need to reduce the heat and/or time it cooks in the oven? Thank you for sharing all those recipes, I've learn much, and there's still more to try out! :)

Finally I found a video with metric measures!

Hi Stephanie. Loving your recipe. Can I freeze the crust for more than 3 hours before I bake it?

There is a chocolate pie recipe on the site.

This would be a very nice crust with the no bake cheesecake.

can I use this for mini crust

thanx...u really helped me out... :)

hi, your step is very easy to understand,but can i use blender to replace the food processor? i didnt own one.. really hope for you respond..

Great..

can i make a key lime pie using shortbread crust? cause i've tried this recipe and i love the taste and smell of this crust.

That was joyful

Hi Stephanie, I am a fan of your recipes and the way you demonstrate them is very simple and easy. I have personally tried most of them and my favourite is the Lemon Curd Tart in Sweet Pastry Crust. And I have a question, if the Shortbread Crust is used with Lemon Curd does it have to be given egg wash after baking and a layer of almond meal? Or can the PastryCrust be used as it is. Please reply. Thank you

What is the different in the use of sweet pastry crust and shortbread crust? BTW I like your demonstration and explaination, it is really informative

Hi Stephanie. I'm using a fan oven. At what temperature should I bake this and for how long? Thank you so much :)

Nice

Actually, I use these two crust interchangeably.

Not exactly sure why that happened. A few things to watch for. Make sure that the pastry is really pressed into the corners of the tart pan and then make sure it is really firm (about 15 minutes in the freezer) before baking. And be sure to use butter, not a buttery spread or margarine.

Would it be better to store it before or after baking?

Hi I posted a question a few minutes ago but it disappeared :-( I was wondering if I can use this crust for pumpkin pie. I hate regular pie crust but all your recipes are big hits in my house so I wanted to try your pumpkin pie recipe with this shortbread crust. Thanks a million

Making the lemon tart for my mums birthday

Hi Stephanie, I'm planning to make a chocolate tart and need some advice regarding the best type of pastry for it. I tried it with the regular pie crust pastry but found it too crumbly. Would be grateful for some advice. Thanks!

Hi Ms. Stephanie. I want to use again your method in making pastry crust. I don't have a food processor.. what should I use instead of Food processor?

hello Stephanie,when make the dough, could i keep it in the chiller , over night?? thank you..

If you used that size pan with the same recipe, the crust would be quite thin.

hi i really want to make this for thanksgiving tomarrow and i have a 28cm tart pan what are the ingrediance i need cause your website only has for 20 -23 cm pan...thank you so much!!!!

Hey Stephanie! i was wondering what is the difference between this shortbread crust and the sweet pastry crust? in terms of taste and texture.

Could I use the same instructions and recipe and use a pie plate instead of a tart pan?

and another thing.. should we let the the pastry crust rest for a while before we bake it or it's fine to bake it after we take it out the fridge.. thanks :D

Hi, may I know if I can remove the tart when it's still warm? Or I have to wait for it to cool completely?

Hi Stephanie. If I were to use this for a cheesecake, would I have to pre-bake it?? Thanks!

Thanks it helped

Can I use an aluminum foil pie pan to bake it in ? Or a spring form pan ?