Grandma Sylvia's Secret to Flaky Pie Crust
Nadia Giordana shares her mother's secret pie crust recipe and also makes an old farm family favorite, pie crust cookies.
Sylvia’s Secret Pie Crust Recipe:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder (Sylvia's secret ingredient)
1 cup shortening, chilled
4 or more Tablespoons ice water
METHOD:
Whisk the flour, salt, and baking powder together in a bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 4-5 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a teaspoon at a time until the dough comes together. Gently gather dough into a ball. Wrap in plastic wrap, and chill for 20 minutes before rolling. Roll out dough, and put in a pie plate and finish your pie according to directions. For a baked shell: bake in the preheated oven approximately 8 minutes or until just turning golden around edges. Makes 2 pie crusts.
How to Make a No-Roll Pie Crust
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N0-ROLL PIE CRUST
MAKES ENOUGH FOR 1 LARGE DEEP-DISH PIE SHELL or 1 STANDARD PIE SHELL WITH CRUMB TOPPING AS DESCRIBED IN VIDEO
1 3/4 cups all-purpose flour (preferably cold flour)
2 tablespoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 1/2 tablespoons cold water
1. Combine the flour, sugar, and salt in a food processor. Pulse several times, to mix. Add all of the butter. Give the machine 7 or 8 one-second pulses, breaking the butter into small, split-pea size pieces.
2. Remove the lid and sprinkle all of the cold water over the mixture. Replace the lid and pulse the machine repeatedly until the mixture just starts to get clumpy and take on the consistency of damp sand. If you press a little of the mixture between your fingers, it should hold together (see video.) If it still seems a little dry, pulse the machine a few more times.
3. Transfer the mixture to a lightly buttered 9 1/2-inch deep-dish pie pan. Spread the crumbs evenly, then press them into the bottom and up the sides. Drape a large piece of plastic wrap over the crumbs to keep your fingers from sticking to the mixture. Refrigerate the shell for 1 hour before using.
TO USE THE MIXTURE FOR A PIE SHELL AND CRUMB TOPPING
*Transfer 1 1/4 cups of the loose crumb mixture from the food processor into a small mixing bowl. Add 3 tablespoons sugar and 1/4 teaspoon (optional) cinnamon to the bowl; mix well. Refrigerate until needed. This is the topping.
*Instead of using a deep-dish pie pan, press the remaining crumb mixture evenly into a STANDARD pie pan with 1- to 1 1/4-inch high sides. Refrigerate the pie shell for 1 hour before using.
*Fill the refrigerated shell with your favorite fruit pie filling. Depending on the fruit, this could be anywhere from 4 to 5 1/2 cups fruit filling. Cover the fruit with the reserved topping. Bake as directed.
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Classic Dutch Apple Pie
How to make classic homemade Dutch Apple Pie. Perfect for dessert on a cool fall evening, served warm with a scoop of vanilla ice cream...pure heaven! Watch to learn how I make this.
What you'll need:
1 - 9 pastry pie crust (see how I make mine here: )
3 lbs apples (I use Gala but traditionally use Golden Delicious or Granny Smith)
2-3 Tbsp lemon juice
6 Tbsp butter or margarine
1/2 cup white sugar
1/2 cup packed brown sugar
3 Tbsp flour
1 Tbsp corn starch
1 Tbsp water
1 tsp cinnamon
a pinch of nutmeg
1 tsp vanilla extract
Prepare a single pastry pie crust in a 9 glass baking dish. You can either make your own or use a premade crust. Set aside.
Preheat your oven to 425*.
Peel, core and slice your apples and place in a large bowl filled with water and the lemon juice.
In a large pot, melt butter or margarine. Add in sugars and stir to combine. If the mixture is dry, add in 1 Tbsp water to make it a liquid. Add in remaining ingredients and mix well. Drain the apple slices and add to the butter and sugar mixture. Gently mix the apples with the sauce being sure not to break up the apple slices. Pour mixture into your prepared pie shell.
For the topping:
1 cup flour
1/2 cup packed brown sugar
1/4 cup quick cooking oats
1 tsp cinnamon
6 Tbsp butter or margarine, melted
Combine the dry ingredients. Add in melted butter or margarine and mix until mixture is crumbly and thoroughly combine.
Evenly spread the mixture onto the pie, making sure it is all the way to the edges.
Place pie in oven and bake for 15 minutes and turn heat down to 350* and bake for an additional 35-45 minutes.
**Alternatively you can skip the Dutch topping and make a traditional apple pie by placing a second pastry pie crust on the top. Roll out dough to 10 diameter and place onto the top of the pie after filling with apple mixture. Crimp the edges and cut 4-8 vent holes in the top crust to let excess steam out. Brush with a beaten egg and sprinkle with additional sugar if you go this route. Bake as directed above.
Amazing Apple Crumble Pie
This apple crumple pie has the most delicious juicy apple pie filling busting with flavor topped with a crisp, flavorful crumble all in a perfect flaky butter crust. What's not to like?? This perfect fall dessert is low stress, high reward, and guaranteed to disappear in a flash.
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How To Make The Best Pie Crust with Erin McDowell | Dear Test Kitchen
Pie expert Erin McDowell teams up with our Test Kitchen Director, Josh Cohen, to answer all of your pie crust questions! LEARN MORE ►►
Also featured in this video
JK Adams Lovely Baking Rolling Pin Set:
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Looking to brush up on something specific? We've got you covered:
1:02 - How to mix the pie crust dough
3:37 - How to incorporate butter into your pie crust
4:21 - Adding water to your pie crust
7:36 - How to roll out pie crust
12:41 - How to crimp the crust
14:39 - How to crimp a double-crust pie
16:54 - How to prepare a double-crust pie for baking
17:43 - How to par-bake or blind-bake a pie crust
19:21 - The Taste Test
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with a homemade flaky Pie Crust and loaded with juicy chicken in gravy and vegetables.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN POT PIE INGREDIENTS:
►1 recipe homemade pie crust (2 disks) -
►4 cups cooked chicken, shredded
►6 Tbsp unsalted butter
►1/3 cup all-purpose flour
►1 medium yellow onion, (1 cup chopped)
►2 carrots, (1 cup) thinly sliced
►8 oz mushrooms, stems discarded, sliced
►3 garlic cloves, minced
►2 cups chicken stock
►1/2 cup heavy cream
►2 tsp salt, plush kosher salt to garnish
►1/4 tsp black pepper, plus more to garnish
►1 cup frozen peas (do not thaw)
►1/4 cup parsley, finely chopped, plus more to garnish
►1 egg, beaten for egg wash
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:26 Trimming rotisserie chicken
1:00 Prepping vegetables
2:30 Sauteing vegetables
3:20 Adding flour
3:35 Adding chicken broth and seasonings
4:02 Adding chicken, peas, and parsley
4:19 Rolling out pie crusts
5:04 How to transfer pie crust into the pan
5:29 Pouring chicken pot pie filling into the pan
5:55 Rolling out top pie crust
6:28 How to crimp pie edges and cut slits
7:20 Applying egg wash to the crust
7:53 How to bake chicken pot pie
8:29 Taste test
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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