Keep Your Pie Crust from Shrinking While Baking
pie dough (yield: 1 top and 1 bottom crust for a 9in pie)
2c + 2Tbsp (300g) AP flour
1 tbsp (13g) sugar
1 tsp (6g) fine salt
8 oz (227g) butter, cold and cubed
4 oz (113g) water, cold
1. Combine the flour, sugar, and salt together.
2. Add the butter and work into the dries until some pieces are nearly all incorporated and some remain the size of a blueberry.
3. Add all but a little bit of the cold water and mix with a spatula.
4. Check to see if the dough needs the rest of the water and maybe more.
5. Wrap in plastic and chill in the fridge at least 30 min before using.
2 Ingredient Low-Fat Pie Crust (no sugar, flour, oil & salt) | WEIGHT LOSS WEDNESDAY - Episode: 276
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Apple Pie From Scratch
FULL RECIPE:
Here is what you'll need!
Apple Pie From Scratch
INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water
Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream
PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!
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Soho Strut
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5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
**WATCH my pie recipes!:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
#pie #piecrust #pierecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
My New EASY Go To Pie Crust Recipe
I found this to be flakey, easy to prepare and great tasting. I want to share it for others who are a novice at making pie crust as well as those who are not. This is a single crust recipe demonstration but I've also listed the double crust recipe below. You're going to love the simplicity of this recipe!
1 crust pie dough
1-1/3 cups ap flour
8 tblsp. butter cold (do not substitute) cut into squares
2-1/2 tbsp cold water
pulse 11 to 15 times until butter in broken up but still chunky
1/2 tsp. salt
Put the flour, butter and salt in food processor and mix together. While still running add 2-3/4 tsp. water and mix until a ball STARTS to form. IT's done. Take it out and roll to desired size and place in your pie plate.
2 crust pie dough
2 cups ap. flour
12 tblsp. butter cut into squares
3/4 to 1 tsp. salt
4 tblsp. cold water
Follow the rest of directions for the 1 crust pie dough. Except the water (add 4 Tblsp.)
Butter Pie Crust- single crust
1-1/3 cups AP flour
1 Stick of cold butter cut into slices
2-2/3 Tablespoons of ice water (3 if the air in the house is dry from furnace heat)
A dash of salt
Add the cut up cold butter to a food processor followed by the flour and salt. Pulse until its fine crumbs (10 to 20 times). With the processor running, add the ice water one tablespoon at a time and let the processor run until the dough just starts to gather together but NOT until it forms a ball. Form into a ball with your hands then flatten it into a disc and place on a floured surface. Moving quickly, roll out the dough to about 1/8 thickness. Loosen one end of the shaped dough from the rolling surface with a metal spatula. Carefully flip it over onto the other half that isn't loosened, then loosen that half and fold again from the opposite direction. Unfold in your pie plate...flute the edges and fill with whatever type of pie you're baking. This is an excellent pie crust! There is no need to chill this crust before using if you use it right away.
For a double crusted pie the measurement are as follows:
2 cups ap flour
1-1/2 sticks very cold butter cut into slices
1/2 tsp. salt
4 Tablespoons of ice water
Apple pie recipe
Let’s make a classic apple pie!
You need:
For dough:
350g flour
50g sugar
Little bit salt
180g butter
100ml cold water
For inside:
3-4 apples
100g sugar
30g corn starch
2tsp cinnamon
1/3 lemon juice
Bake 350F 35-40 minutes.
Enjoy!
Music:
Daydream by Roa Music |
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