All My Best Pie Baking Tips
3:2:1 Pie Crust | The EASIEST pie dough, NO RECIPE NEEDED!
This pie dough is so easy you’ll never need another recipe!
3 parts Flour
2 parts butter
1 part water
In today’s video I used:
600 AP
400 butter
200 ice cold water
2 large pinches of salt
First start with the butter. Make sure your butter is cold from the fridge. Grate on a box grater or cut it into cubes. If it’s summer and you’re worried about butter softening too much as you grate it pop it into the fridge for an hour after you grate it.
Mix butter and flour together. This goes incredibly fast because it’s already grated. You want the flour to be like large beans. Stream in your cold water. Must be cold!! Mix until you have a shaggy dough. Do not wait for it to be wet or sticky!!! It will be tough and you will be SAD. Refrigerate for at least one hour to let it relax but overnight is best. Once your dough is cold use however you wish. I use this dough for all manner of pies, sweet and savory and quiches. If you want it to be sweeter add a tablespoon or two of sugar. Add pepper for a quiche crust. Experiment! Have fun!
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How to Make Pie Dough & Crust | Bake It Up a Notch with Erin McDowell
Welcome to part one of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about pie dough and crust: the equipment, ingredients, techniques, and where things could go wrong. Be sure to share what you bake from this episode using #bakeitupanotch. Happy baking!
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GET THE RECIPES
All Buttah Pie Dough ►►
Cider Caramel Apple Pie ►►
Cherry Galette ►►
Basic Nut Pie Crust ►►
Phyllo Pie Crust ►►
Meringue Pie Crust ►►
Also featured in this video
Ceramic Pie Weights:
Reclaimed Wood Rolling Pin:
(Similar) Five Two Bench Scraper:
(Similar) Brass Fluted Pasta & Pastry Wheel:
(Similar) Simple Ceramic Pie Dish:
(Similar) Nordic Ware Covered Pie Pan:
FIND A SPECIFIC PIE MOMENT
0:00 - Pie spectacular intro
2:01 - Open up your toolkit
9:23 - Ingredients
15:24 - All about butter
19:52 - Get into the mix
35:38 - Time to chill
35:58 - You're on a roll
44:59 - Ready the crust
53:12 - PSA: Don't forget to save the scraps
55:12 - Crimp, your style
1:00:00 - Parbaking & blind baking
1:08:51 - Other crusts we love (for when pie dough seems too tricky)
1:11:22 - Mistakes happen
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How to Make Pie Crust - Bake It Better with Kye
Have you ever tried to make pie crust and failed in grand fashion? Maybe you try to roll it out and it falls apart? Not to worry. Bake It Better With Kye is here to show you how to make fantastic crust every time with only three ingredients plus water!
100 Yr Old Pie Crust Recipe & Demo
This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. It's a long video but will help those who have trouble making pie dough. It has really helped me. The recipe is below, enjoy!!
****I tried making this with a food processor and as careful as I was, it severely affected the results. It was not flaky and very ordinary. Try at your own risk!*****
Nikki's Grandmothers Pie Crust Recipe
3 cups of AP flour,
1/4 tsp. baking powder (you're going to add this to the AP flour, just like Nikki's Grandmother)
1&1/2 tsps. of salt
1 cup of lard or shortening (Nikkis Grandmother used lard)
1 tblsp. vinegar - white or apple cider, it doesn't matter
Some ice water. You may use close to a cup of ice water. It could be a little more or a little less.
The flour and lard being used is kept in the freezer at least 2 hours till very cold and lard is very cold
Start with 4 tblsp. very cold water (3 tblsp. ice water + 1 tblsp vinegar mixed with the ice water ). You may need to add up to (or a little more or less) 2/3 cups of ice water. This WILL include the 1 tblsp of vinegar added to the 1st 4 tblsp to equal 4 tblsp. AFTER the vinegar is added. Mix this into the flour with a fork to combine. Mix gingerly, not with a heavy hand! The amount of water will probably never be the same because of the amount of humidity in the air and in the flour itself. More than likely you will use 2/3 to 3/4 cups of ice water. Do NOT knead the dough, squeeze it instead. If it holds a ball easily, you've added enough water. WATCH THE VIDEO AS I TRY TO SQUEEZE THE DOUGH INTO A BALL, ADD MORE WATER AND SQUEEZE AGAIN. NO KNEADING, JUST SQUEEZING!!
FYI.....4 tblsps. equals 1/4 cup of liquid if measured
When mixing the lard or shortening with the flour, leave the lumps on the larger size. More like a dry pinto bean than a pea. Not like cornmeal at all, unless you don't want flaky crust. You need kinda lumpy to get flaky. This is according to Nikki & what I did to get my flakey crust.
Mix it quick, if your hands are hot, use 2 knives or a pastry cutter. Do it with a happy heart and a light hand. This isn't bread dough to take out your anger on. The less you handle it, the lighter and flakier it will turn out. The dough is never kneaded but only squeezed to determine the amount of water needed.
It's easier to turn the crust on your rolling surface than to roll sideways. A pastry cloth is a pretty good idea. You can keep it in a zip bag in the freezer, so it doesn't get bugs, all floured and ready for next time.
Roll your crust onto your pin to put it in the pie pan. It's easier to get it centered just right. If you roll your crusts a little thinner at the edge, you can turn them under to flute and they don't become giant chunks of crust nobody eats.
If judging thickness is a problem, you can buy bands for your rolling pin, or use something like chopsticks
I have never frozen my grandmother's pie crust. They didn't have freezers in the 1880's or 1890's when she started making this recipe
World's Best Pie Crust | Cooking Italian with Joe
Who has the best pie crust? JOE DOES! and now SO DO YOU! This is the old school Italian way of making the most authentic and delicious pie crust. Use it for Thanksgiving, pumpkin pies, pecan pies, Christmas pies, or my best Blueberry pie recipe! RECIPE & INGREDIENTS:
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