PIE CRUST TUTORIAL - How to make the PERFECT Pie Crust
HOW TO MAKE THE PERFECT PIE CRUST // CRAZYFORCRUST.COM
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This All Butter Pie Crust is my absolute favorite pie crust recipe. It works EVERY time and produces flaky, buttery homemade pie crust that will make your pie recipe perfect!
INGREDIENTS
1/2 cup butter (113g), diced and chilled
1 1/4 cups (163g) all-purpose flour
1/4 teaspoon salt
2-4 tablespoons (29-59ML) ice water
INSTRUCTIONS
Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in food processor. Pulse once to mix. Alternately, whisk in a large bowl if you are not using a food processor.
Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse, a few times. I always add a third tablespoon of water and pulse until the dough forms a ball. This takes a few seconds. If you find your mixture is too dry, you can add another tablespoon of water. Turn out the dough onto a lightly floured surface.
Alternately, without a food processor, cut your butter in using a pastry cutter. Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.
I recommend using a silpat or roul'pat or other similar silicone surface for rolling. But you don't have to, you'll just have to use more flour. Press the dough ball into a disk and roll to about 1/4 thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12 for a 9 pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9 pie plate. For a bigger pie plate or for a double crust, double the recipe.
To use this crust as a pre-baked crust, bake at 425°F for about 20 minutes filled with pie weights. Then remove the weights, poke the bottom of the crust with the tines of a fork, and bake an additional 20 minutes, or until golden.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
PEACH PIE WITH CRUMBLE TOPPING
Looking for the one dessert that just screams summer? This PEACH PIE WITH CRUMBLE TOPPING is it!
You are going to fall in love with this recipe, as will your friends and family - don’t forget to BOOKMARK this page and also PIN it to one of your Pinterest boards so you can make it again and again. Last thing, SHARE it with your friends on one or more of your favourite social media platforms using #weekendatthecottage when you do.
This PEACH PIE WITH CRUMBLE TOPPING will always hold a special place in my heart for two reasons: it’s just so darn delicious and, believe it or not, it almost didn’t get made.
Return visitors might remember that I’m in possession of my mom’s recipe box. It contains a number of really fabulous recipes, many of which I remember enjoying when I was a kid: her NO-BAKE CHEESECAKE, her easy WILD BLUEBERRY CAKE, plus her superior PIE DOUGH recipe, which you’ll need to make this amazing treat.
I treasure her recipe box, and although this might sound crazy, I find it brings me great comfort now that my mom is no longer with us. Sometimes, just flipping through the recipes, seeing her handwriting and reading her notes gives me the warm and fuzzies; it’s things like these that help remind me of how amazing she was.
About a month ago, Carol and I were busy tossing around ideas for - don’t be mad at me - Christmas! I pulled out mom’s recipe box to reference something and there, and in and amongst some scraps of paper relegated to the back of the box were two recipes I’d never really noticed.
The first, scribbled on a cash register receipt, looked like some sort of peach pie recipe, and I can’t help but smile because it is SO my mom - written quickly, minimal direction, questionable quantities: 5 C peaches, add ¼ C br sug. ½ C white, 2 tsp lemon juice, mix, pie shell, lattice the top – bake.
The second card, I think written in my Aunt Alexandra’s hand and also open to interpretation, is a topping for apples or peaches.
So, what to do? Well, there was only one thing I could do - I changed my thinking from Christmas to summer and decided it was the perfect day to make a pie. Of course, I had to call my sisters to ask them about their memories of a PEACH PIE WITH CRUMBLE TOPPING, but like me, they had no recollection. We soon agreed that this was of those recipes our mom had jotted down and stuck in the recipe box with that proclamation of best intentions, “Oh, I’ve just got to make that!”
Well, I figured it was about time this recipe finally got made. Truth be told, I had no idea it would be so amazing. Thankfully, the recipe that almost didn’t get made will now become a new, family favourite.
Here are just a few things to keep in mind when you go to make it:
PIE DOUGH – Reference my mom’s wonderful pie dough recipe and don't forget to watch our 1-minute video tutorial on how to make it. Remember, making a pie from scratch gets easier with each one you make; practice makes perfect.
This recipe calls for one disc of dough and if you make the recipe on the YouTube video, you’ll have two. Simply freeze that second disc of dough, saving it for another time.
PEACHES – We suggest using ripe peaches that are still slightly firm to the touch. There’s no need to peel the peaches as the skins add both flavour and colour to the rich filling. When preparing the pie, try to time it so you mix the filling and transfer it immediately to the shell. The peaches will release too much liquid if you wait too long and you’ll end up with a soupy pie.
TOPPING – I made a few changes to the topping recipe and am glad I did. Adding a smidge of ground ginger gives the topping an extra bit of heat, while the addition of the chopped pecans makes it nutty, rich and flavourful. I gotta say, everyone who’s enjoyed this pie so far all comment on the fabulous flavour of the topping.
BAKING – Because every oven is different, you may need to adjust the bake time listed in this recipe. Having made this pie a few times now, we’re confident the 20 minutes at 425°F followed by 45 minutes at 375°F should do the trick. Ultimately you’ll be looking for a pie where the filling is bubbling up through the topping, the crust is lightly browned and the topping is golden.
SERVING – Be patient! Give your pie at least two hours to cool before you slice and serve it with vanilla ice cream and a garnish of peach slices and a pecan half.
Why not enjoy this beautiful PEACH PIE WITH CRUMBLE TOPPING as part of a complete meal idea? Pick your date, invite your family and friends and serve some CHILLED GAZPACHO as your starter, followed by GRILLED BEEF TENDERLOIN, GARLIC SMASHED POTATOES and our GRILLED BABY ROMAINE SALAD. Then end your evening with this pie and make dinner truly memorable.
PEACH PIE WITH CRUMBLE TOPPING – a new family favourite!
Cream Cheese Pie Crust Recipe ~ Noreen's Kitchen
Many of you know, pie dough is my one nemesis in the recipe box! I saw this version that uses butter, cream cheese flour and sugar and thought I would give it a try. I will be making a deep dish apple slab pie with this crust. In the end I think this was a very successful pie crust. Nice flaky pastry that cooked evenly and sliced beautifully!
I hope you give this different version of pie crust a try and I hope you love it!
Happy Eating and Happy Thanksgiving!
Get the recipe here:
See how I made the deep dish apple crumb slab pie here:
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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
???? PRINT RECIPE HERE:
???? PRINT PIE CRUST RECIPE:
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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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Pie Crust 101 in King Arthur Flour Test Kitchen
Whether you're making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour. Ingredient amounts are in the captions of the video but you can find them below as well. The full recipe is on our website as well:
Ingredients:
3 cups (12¾ oz) King Arthur unbleached all-purpose flour
1½ tsp salt
8 tbsp shortening, chilled
1 stick butter, chilled
4-6 oz cold water
All Butter, Really Flaky Pie Dough (and A Perfect Apple Pie!) | Smitten Kitchen with Deb Perelman
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* ALL BUTTER, REALLY FLAKY PIE DOUGH:
* EVEN MORE PERFECT APPLE PIE:
Today is the day, the day you are going to master all butter, really flaky pie dough and never look back. It's dead simple—just keep everything really cold and it will all be ok. Pie season: We are so ready for you.
#debperelman #smittenkitchen #piedough #applepie #thanksgiving
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