Thanks .

9

saved me 2 hours of having to rewind because of missing or double checking, measuring is wayy easier when you can read it

Forgot to mention not to overwork the dough unless you want pie crusts that are hard as a brick

@@OldManLuffy the simple art of converting a soft pie into a hard projectile

Jamie your a smart man! I seen that done some time ago, Thanks for reminding me about that! It is much easier to do it that way. And i'm for doing things the easy way! like my friend says, "All day everyday the easy way hooray!!!

This tip is life changing. So much easier to incorporate the butter that way! Thanks a bunch.

Just did this by switching the blades in my food processor, worked pretty good

Genius!! Thanks

also, i roll out the top crust first, then put anything trimmed off into the bottom crust pile and roll that out last. i also grind my own wheat berries into flour, since it's way less processed and instantly fresher than the stuff sitting in a warehouse or shelf in a store. on top of that, i get all the nutrients that come with it and fiber!

So true. A little over 3 minutes. That's good.

Because it was nine years ago and people weren’t trying to make videos 20 minutes long to fit in 30 ads.

@@MMAGamblingTips Incredibly accurate.

It melts in your mouth And not in my hands" that's great! And yes! I like to eat some very tasty things with my hands

Haha i agree

That's so sweet

thank you!!

as if....too much trouble bubba

Wait!! What are the temps? No docking? Making cream based pies (chocolate). Help!!!

Thank you!

@@ianscianablo8507I wish I knew. Weird that they would keep it out.

But 4 hours! Won't that dough be too hard to roll out?

What about a chocolate cream pie? Oven temps? It goes in the oven twice. Right?

@@ianscianablo8507 You'd par bake (short time then add filling and bake off) if you have a filling to bake like fruit. If you have a pudding filling you'd bake it all the way through only one time then add pudding.. Chocolate cream pie sounds so good!

@@RibbitHopX Hi. If it's for a chocolate cream pie what is the oven temp and time?

Well, since they're not doing it that way, maybe look at 3 or 4 recipes on the net for chocolate cream pie, see which ones have close to the same amount of flour and butter, and how to bake those. You can usually apply other directions like that. Just keep an eye on it so it doesn't burn

Thanks for your question, lex len. The pie crust needs to rest for at least 20 minutes in the refrigerator before it's used (longer is better), meaning before it's rolled out. This allows time for the gluten strands to relax and not tighten to make the crust tough. You also want to let the crust rest again for at least 20 minutes once it is rolled out and placed into the pie pan.

Hi marah, thanks for your question. You can certainly use this recipe for a quiche. You will want to double this recipe for an 11-inch pie, this one makes one 9-inch pie. Enjoy!

Hey, glitter14, no need to use a dough hook. That's too much work. Just use two forks or a pastry cutter. Then you'll learn how the dough should feel to roll out smoothly. Yes, you may use this crust for a chocolate cream pie. You'll bake the crust first before you add the chocolate filling.

Yes

🤣

This is probably late but I've made like 5 pies with this recipe and I didnt prebake and it came out fine. Though I rolled the bottom out pretty thin maybe that's why

@@fcnator thank you!

@@fcnator right on bubba,that's how they do it in Alaska..true story

Baking the pie crust before adding a filling is called "blind baking," Susan Susan. Once the dough is chilled and then rolled out, but before baking the crust, you'll want to place a sheet of aluminum foil over the dough, and then spread pie weights or dried beans evenly across the bottom. The pie crust is then baked 10 to 12 minutes. You may need to remove the beans and foil, and then let it bake 5 minutes longer to ensure the bottom crust is baked. Here's a link to an Allrecipes article that walks you through the steps and offers tips: dish.allrecipes.com/how-to-bake-a-pie-crust/

@@allrecipes What are them temps? These days they tell you to bake 425! And for 30 minutes! I need tender and flakey crust.

Er Wayne it will be soggy and will fall apart if you steam it

Dhruva chagger convert at google

GOOGLE!!?? HUH

@@AyooMuzz wowie im sure her pie crust will be more than happy to finally go into the oven 3 years later, all thanks to you DJ. mma

I want to know that too 😢

🤣🤑😁😆

Yes, of course, Nosheen Kazim. Roll out the full amount of pastry and then cut out the size you want for small pastries. Or use a cookie cutter.

Nosheen Kazim great question.

Kinda late but in case you still need the info: no, you would need to make two batches of this crust.

Anytime you have this type of question, click on the link at the top of the page (right below the "Published on" date*) to open the original recipe with all the details. For this recipe, it's this link: allrecipes.com/recipe/butter-flaky-pie-crust/detail.aspx. (This pie crust recipe just makes one.) *If it's not there, click SHOW MORE to open a box with more info, including the recipe link.

Yes

Did you not look at the fucking video dumbass

The amount of flour is 1-1/4 cups, Yara Brdisi. Here's a link to the original recipe with all the ingredients: allrecipes.com/recipe/24094/butter-flaky-pie-crust/ Here's a tip for next time: You can always find the link to the original recipe at the top of the page right below the "Published on" date. Click on this link and the original recipe will open to show all the ingredients, plus reviews and photos from other home cooks. (If the link isn’t there, click on "Show More" and a box will open with the recipe link.)

Here are a couple of pie crust recipes using oil instead of butter, jerika soosay. allrecipes.com/recipe/18427/easy-pie-crust/ allrecipes.com/recipe/12466/oil-pie-crust/ allrecipes.com/recipe/17086/healthier-pie-crust/ allrecipes.com/recipe/216057/buttermilk-pie-crust/ Hope one works!

Salted butter is used in all Allrecipes recipes, Sam Gonazlez, unless stated otherwise. Hope you try this recipe.

It depends on the pie filling. Typically, use a raw crust for custard and fruit pies that require you to bake them. For cream pies, that you will not bake, bake the crust first, before adding the filling.

Oh, and prick the raw pie crust all around with a fork to help it vent as it bakes and keep it from bubbling up.

Think about Amazon for a moment... then say Ahaa i got a great idea!

Of course, The Boss. That's a traditional method. Use two forks and cross them back and forth in the bowl with the flour mixture until the texture is crumbly like coarse cornmeal.

Okay, thanks, I'll definitely be trying this soon! :D

Why wouldn't you be? Are you asking because of the 85% fat content in European butter vs the 82% fat content in most commercial American made butter?

I use imported Irish butter (I'm in the U.S.)

Maybe you put too much water in the dough.

+Norfaizah Mohd Yunus oh ok thanks I will watch my water intake 🤗

Pie crust dough is tricky, smokey kool-aid. But you will get there with practice. A few tips: 1 - Freeze the butter. (You can measure it in advance.) This keeps it from blending too much. 2 - Always let the dough rest at least 1 hour (30 minutes minimum) before rolling it out. This gives the gluten time to develop before you roll it out, and also keeps the dough from cracking. 3 - Some cooks also recommend adding vodka in place of the last tablespoons of water. It won't make the dough as tough when baked because it prevent too much gluten forming. (The alcohol evaporates so there's no residual taste.) You may also use apple cider vinegar.

+Allrecipes ok thanks I will try that...thanks

@@allrecipes How many tablespoons of vodka? Does the vodka need to be cold?

You may use unsalted butter anytime, Sumaya Bhuiyan. Just add an a pinch to 1/4 teaspoon salt (depending on the amount of butter in the recipe and your preference) to make up the difference. It's something a lot of cooks do.

You bet, tori Bransby. This process is called "blind baking," and here's a video and an article from Allrecipes showing you step-by-step how it's done: allrecipes.com/video/2669/ruths-grandmas-pie-crust/ dish.allrecipes.com/how-to-bake-a-pie-crust/

This video is nothing about blind baking

Yes

Sure thing, Kiara VG. Clean hands, of course. In fact, some pastry makers prefer using their hands so they can better get an idea about the consistency of the dough, and whether it's pliable enough and ready to be rolled out.

Oops!!! Sorry, just watched the whole vid!!! Nevermind!

Thanks for your question, Eve Drew. This recipe calls for 1/2 cup or 8 tablespoons. The exact butter measurement is in the original recipe. Here's a link to it so you can review all the ingredients: allrecipes.com/recipe/24094/butter-flaky-pie-crust/ A tip for next time: You can always find the answer to ingredient questions by opening the original recipe. Do this by clicking the recipe link at the top of the page; it’s right below the "Published on" date. Click on this link and the original recipe will open to show the serving amount, ingredient list, cooking temperature, plus reviews and photos from other home cooks. (If the link isn’t there, click on "Show More" at the top of the page and a box will open showing the recipe link.) Happy pie baking!

The answer to your question is "yes," Ana Joana. Here's a link to an Allrecipes article about "blind baking" the crust for cream pies. It will give you all the preparation steps, plus oven temperature and timing. How to Bake a Pie Crust: dish.allrecipes.com/how-to-bake-a-pie-crust/

Hi, Susan Susan - The video demo shows a single crust 9-inch pie shell. Here's a tip: if you ever want to check the amount a recipe makes, just click the link to the original recipe at the top of the page. You'll find the link under the "Published on" date. To save you a step, here's the link: allrecipes.com/recipe/24094/butter-flaky-pie-crust/ Happy baking!

I just cut and pasted this from a comment below from about a year ago. It helped me. 1 and 1/4 cup All purpose flour 1/4 tsp salt I stick butter cut into cubes 1/4 cup cold water. (Add by tbsp till dough forms, you may not need all the water) Form into ball, wrap in plastic wrap, and refrigerate for 4 hours Roll dough to 11 inch circle and transfer from the rolling pin to the pie tin. Trim edges and pinch.

@yandrsupreme how did it turn out?

Butter DOES work but it doesn't taste nearly as good as shortening or lard. You probably overcooked your pie.

Hi Wenny, thanks for your question. The pie dough will still look wet if you are partially baking it for 15 minutes. If you prefer your crust fully baked try 20-30 minutes. Enjoy :)

Did you use salted butter or unsalted?

No.

@@WandamianCrucifixplate no

Er Wayne yes it should be good enough even if you steam it.

So sorry, Er Wayne, but pie crusts cannot be steamed. The heat and moisture from the steam would turn the flour and shortening mixture into a soggy mess. You would not be happy with the result. Pie crust needs dry heat to bake properly and make the shortening crispy.

crisco

No