Basic Baking For Beginners (Make A Lemon Meringue Pie)

1. Intro: Hello everyone and welcome to the Pie series. In this video, I'm going to show you how to make a sweet shop crusts four pi's. And this one, I'm going to use it for a lemon meringue pie, which I will show you how to make in the next part. This one is not a very crumbly, sweet crust, is very fine and you want that short snap to it when you bite it. And you get that by mixing it as little as possible and handling it very, very little. If you mix it for too long, you will have a sweet shop class that are shrinking when you're baking it. And it just looks horrible. So if you're ready to make some pies, let's get started. 2. Mix the sweet shortcrust: All righty then let's get started. Take 200 gram of plain flour and 20 gram of almond flour, 35 grams of icing sugar, a pinch of salt, a 125 gram of unsalted butter sliced and guilt. And now we're going to pull says on our food processor until the mixture resembles something like bread crumbs. Now add one egg yolk and half a tablespoon of ice cold water, and a quarter teaspoon of vanilla extract. Now than we had at our wet ingredients, we want to pull sit again until this mixture barely starts to come together. We really need to be careful now not to over mix it. What will happen if you mix it too much? Is that uniform, a lot of gluten and you will have a tough shot trust that will shrink when you're baking it. All we got to do now is to tip it out on our work surface and gentlemen, give it a squeeze so it will come together and give it a quick needing. You don't want them when needed. Basically just wanted to come together. When you though is smooth and it looks something like this. However, would cling film and put it in the fridge for at least half an hour. 3. Roll down the dough: Does your work surface with a little bit of flour and put a little bit of flour on your dough and your rolling pin as well. Then gently start to press down your dough and turn it and press it down again so that we can start rolling it out. And now we can start gently to roll down the dough. And as you can see, mine was a little bit colon start to write on the edges, but then just gently push it back together. As you're rolling down the dough, keep on turning it. That way you'll get a nice round shape and keep on moving the dose or you make sure that it doesn't stick to your table. And when your dough is row down to around two to three millimeters, just check with your ten that you have enough dough to get it up on the sides as well. 4. Line the tin: Now, there's a few different ways you can transfer your dough to that 10. You can fold it up and put it in 10. But I prefer to roll it up on my rolling pin and gently roll it over the 10. Just like this. Now without stretching the dough, lift up the edge and gently send the dough. You really want to get into all those nooks and crannies. Take your time with this and don't force the dough to trim off the excess. Don't just take your rolling pin and gently roll over the edge up to 10, just like this. After removing the excess dough, you can see that some places have, though, is a little bit thicker now. Simply just give it a little press with your thumb to make sure it has the same thickness all the way around. And finally, give it one last trim with the edge of a knife. Just to make sure we got all that excess DO of 5. Blind bake: Now it's time to blind bake the shock crust. But before we do that, we need to poke some holes in it to allow steam to escape. Otherwise, we will have big bubbles underneath our pie and we don't want that to take a piece of parchment paper and crumble it up like this. And we're going to use that for blind bake. Some people they use 10 fired, but I find tin foil a little bit too hard for pies and sweet costs. Sometimes it will rip your dough. Make sure that the parchment paper is all the way out to the edge. Before you fill it in like rice. She has like this. You could go and buy some very expensive bacon beans, but rice works really, really well. So mild use that and you can use them over and over again. They get in your oven at a 180 degrees Celsius for just around 20 minutes until the edge starts to get golden. And then remove their rice and begged another ten minutes until it's golden brown in the middle as well. As you can see, it's a little bit right in the middle. Another 10 minutes, it should look something like this. And if you get a good job with your dough, you can see there's almost no shrinkage and you'll have a nice golden brown, crispy, sweet, short crust. 6. Make the lemon curd: Let's get started with our lemon meringue pie. Here I start with three hold x and three egg yolks to get that nice yellow color in our lemon curd. To your ex at a 100 and 150 grams of sugar and assist of one lemon. And in addition to that, we need a 165 milliliter of lemon juice. And I just dream that. So make sure that no seeds gets into our lemon curd. Add that on top of a band Murray, and break up the egg yolks and give that a good mix. And then add a 140 gram of unsalted butter. And then very gently stir this mixture until the bar is completely melted. Be careful it doesn't get too hot. You can lift off the bot once and awhile just to make sure you don't make lemon scrambled eggs. And as you can see, as the butter starts to melt and a lemon co-stars to get up in temperature, it will start to take, and when it starts to thicken, you will take it off the heat. And as you take it off the heat, you want to strain it directly into 125 milliliter of full-fat sour cream. That will take the sharpness out of the lemon curd and it will add a nice round and mellow hardness today. Lemon curd. Give that a good mix and make sure it's all combined really, really well. It will stop the coding process of the lemon cut. And now it will look a little bit runny and it will still be warm. But don't worry about that. Now we need to pour it in our tart shell. And then when we're done, I refrigerate that for at least two to three hours to set completely. 7. Make the meringue and final words: While the lemon pie is setting an average, we can focus on our Italian Moraine to put on the top of the pie. First, we're going to make a syrup for our Italian moraine in a small pot. Take 200 gram of sugar and 15 milliliter of water. Slowly heat that up to 110 degrees Celsius. Take for large egg whites and add them to a very, very clean mixing bowl. Starts slowly and increase the speed. And as soon as you are acquired starts to become frothy at 66 gram cluster Schiller. And you want to kind of drizzle that sugar and don't rush. And you want to whip it until it starts to form these soft peaks. And now our sugar syrup has reached 110 degrees Celsius. We can start adding it to the moraine. Little by little. Be careful, is very hot. And now to the fun part, adding it to our lemon meringue pie is, there's room for interpretation. I like it very, very rustic, but if you feel fancy, you can pipe it on. Yeah, you can basically do it however you like it. I like a big, generous amount of mine on my lemon pie. Now it's time to touch it. This gives a beautiful definition and a depth of flavor. If you don't have a kitchen torch, you should really treat yourself and buy one right now. And by the way, if you don't like Moraine, you can totally top this with some whipped cream or leave it plain. That is totally up to you. I really hope you enjoyed this video and if you did, please consider leaving a like, and I hope to see you in our next video. Take care. Stay safe.