Flaky and Buttery Pie Crust | Chef Jean-Pierre
Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!
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Secret to the Best Flaky Butter Pie Crust
Our best pie crust recipe! We’ve been making this easy recipe that guarantees consistent flaky pie dough for over 10 years and haven’t looked back.
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The secret to making the best pie crust is to coat a portion of the flour with cold butter before mixing in the rest of the flour. This simple step minimizes gluten formation and guarantees a super flaky, light pie crust.
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CHAPTERS
00:00 - The Best 100% Butter Pie Crust Recipe
01:13 - Adding Butter to the Flour
02:21 - Making Pie Dough by Hand
03:24 - Mixing the Ingredients:04:30 - Rolling out the Dough for the Pie
05:42 - Building the base for a pie
06:43 - Making a Delicious Pie
#piecrust #pierecipes #piecrustrecipe #easyrecipes #pierecipe #bakingvideo
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Flaky Pie Crust Dough Recipe
The base of any good pie is in it's dough, and this dough is flaky, buttery and bakes up like a treat.
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Secret to flaky pie crusts
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Buttercrust Pastry Dough - Flaky Butter Pie Crust Recipe
Learn how to make a Buttercrust Pastry Dough recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Flaky Butter Pie Crust Recipe!
Award Winning Pie Crust, The Most Buttery Flaky Crust You'll Ever Make. Easy Comprehensive Guide
How to make the best pie crust of 2023. Most butter flaky pie crust.
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Easiest Perfect Buttery Flaky Pie Crust
o Time: active: 10 mins; inactive: 1-4 hours
o Serving: 2 9-inch pie crusts
o Cost:
o Equipment: food processor (recommended)
(OR butter/pastry blender/cutter )
2 Pyrex glass pie pans
Dough roller/rolling pin
Dough cutter/scraper
Digital kitchen scale
Ingredients:
• 2 ½ (315g) cups all-purposed flour
• 1 tsp (6g) salt
• 1 ½ TBS (18g) sugar
• 16 TBS (227g) cold unsalted butter
• 11 TBS (165ml) ice cold water
Direction:
1. We need to work quickly to not melt the butter so get all tools and ingredients ready. Keep butter in refrigerator until ready to use them
2. Add flour, salt, sugar in a food processor bowl. Pulse a few times to mix them together
3. Quickly cut cold butter into cubes, add to the food processor bowl
4. Add water to the mixture, start with 4 TBS, pulse for 8 times, add another 4, pulse 8 times and repeat with the last 3 TBS (*NOTE!)
5. Remove the blade and tightly squeeze the flour to make 3-4 dough balls. Transfer to a clean surface
6. Tightly squeeze/knead them together and divide to 2 balls quickly so butter won’t melt (some on the surface where in contact with your hands will melt some but that’s okay. Press and shape them into 2 thick round dishes (about 4-5 inches wide) (*NOTE!)
7. Place each dish in 1 ziplock bag or wrap in plastic wrap. Keep them in refrigerator for 3 hour or more before rolling (*NOTE!)
8. To roll: take the dough out in room temperature. Flour generously a clean surface. Once the dough is lightly soft enough to be rolled. Roll them out to about 12-13 inch rounds (*NOTE!)
9. Transfer the dough to the pie pans, trim excess on the edge. If using for single crust pie recipe, leave the crust overhang a bit then fold it under itself then crimp the edge to your liking. If using for double crust pie, trim the bottom dough flushed with the pie pan, add filling, place 2nd crust on top (this crust should be a bit larger than the pie pan) and fold it under the edge of the bottom crust then crimp as normal. (*NOTES)
*NOTE!:
1. Test if the flour is ready after adding water and pulsing by pinching the flour mixture together if stick together, it’s ready. If not, add pulse a few more time and possibly add another 1 TBS of water then pulse again
2. When making 2 round dishes from the dough, try to have no cracks on the side to ensure no cracking then we roll them out to pie crusts. If there’re cracks, simply try to press/squeeze together to have them stick together
3. You can keep the dough (2 dishes) in refrigerator for up to 3 days or store in freezer up to 5 months. If you’d like to roll the dough out early to make pie, instead of chilling them in the fridge for a few hours, simply toss them to the freezer for 30 minutes then take out to room temperature, let it soften a bit until you can start to roll. Make sure do not let them stay in room temperature too long. We don’t want the butter get melted.
4. To be more accurate with the size of the pie pan you use, place the pie on top of the dough that you rolled out to eye measure if the dough needs to be rolled out more or not.
5. Easy way to transfer the rolled-out crust is to fold it in half then in half again, place the corner to the center of the pie dish then unfold the unbaked crust.
6. Final notes: poke holes on the bottom crust and its side before adding filling to prevent bubbling. Brush the (exposed) crust with egg wax (whisk 1 egg + 1 TBS (15ml) milk/water) to have golden brown crust. Follow reputable pie recipes correctly to ensure the crust get baked properly (top and bottom crust should be baked to golden brown, no unbaked bottom crust so bar baking or blind baking the crust or with preheating-pan method may be needed)