Fool Proof Pie Crust
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
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Butter versus shortening in pie crust 00:00:22
Cutting fat into flour with pastry cutter 00:01:00
Texture of pie crust dough before liquids 00:01:22
Why add vodka to pie crust 00:01:27
Shaping and dividing dough in two 00:02:29
Wrapping pie dough in plastic wrap 00:02:44
Rolling pie crust out 00:03:08
How to transfer pie crust into pie plate 00:03:40
Trimming pie crust 00:03:48
How to make a fluted edge on a pie crust 00:03:50
How to blind bake a pie crust 00:04:20
Pie weights 00:04:30
How long to pre-bake pie crust 00:04:50
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✅Ingredients
• 2 1/2 cups all-purpose-flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup unsalted butter cold
• 1/2 cup vegetable shortening cold
• 1/4 cup ice water
• 1/4 cup vodka chilled
✅Instructions
1️⃣In a large bowl, stir together flour, sugar, and salt.
2️⃣Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
3️⃣Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
4️⃣Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
5️⃣Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
6️⃣Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs an be frozen for up to 3 months. Thaw in the fridge overnight before using.)
PRE-BAKING PIE CRUSTS
1️⃣Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.
2️⃣Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.
3️⃣For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.
4️⃣Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.
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My Version - Peanut Butter Pie
My version of Peanut Butter Pie does not contain Coolwhip.
Here are the ingredients:
The crust
14.3 ounce pack of Oreo Cookies with sugar removed from 2/3 of the pack
1/2 cup melted butter
Filling and toppings
16 ounces whipping cream, very cold
2 cups confectionary sugar
8 ounces cream cheese at room temperature
1 cup Jiff natural creamy peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup milk chocolate morsels
2 tablespoons milk
1/2 cup freeze dried salted peanuts, rough chopped
Cut pie into 8 equal pieces to equal 11.25 grams of protein per slice.
SEE VIDEO FOR MIXING INSTRUCTIONS.
The pie crust is baked for 10 minutes in a 350 degree preheated oven then cooled so that it will hold together better when sliced.
This pie freezes very well.
Thanks for watching.
My website
Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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Flaky Pie Dough - Tender and Flaky Pie Crust Recipe
My no-fail pie dough recipe: In this video I will walk you through step-by-step on how to produce a flaky, tender pie crust. Just a few ingredients and no special equipment are needed to create this recipe. View the printable recipe here:
Ingredients:
375 Grams All-Purpose Flour (3 Cups)
1 teaspoon Salt
2 tablespoon Granulated Sugar
170 Grams Unsalted, Cold Butter, cut into ½ cubes (6 ounces or 1 ½ sticks)
100 Grams Vegetable Shortening (½ Cup)
2 - 6 tablespoon Cold Water
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My favorite food scale for measuring ingredients accurately: