A couple of quick notes about the video clip: We (The Professor – he does earn his keep around here!) shot this while I was making Keller’s Chicken Pot Pie recipe for a large group so I used a non-traditional pie plate (a cast iron braising pan). Obviously, the pie plate you use will look different from mine whether you use metal, glass or any other vessel that works for pie – which is just about anything, aye? You will also see that I make my crust in a food processor but if you don’t have one, you can still make a great crust by hand. In fact, Keller prefers putting the dough together by hand, but I think I’m too lazy! And no, your eyes aren’t playing tricks, that is one of our cats (Hoops) sneaking about the kitchen . . .
If you’re not successful the first time, don’t give up – keep at it until you get the technique down!
Either way, give it a go – this recipe is really, really, REALLY good!
BASIC PIE CRUST
Thomas Keller, ‘ad-hoc, at home’
2-1/2 cups all-purpose flour, plus additional for rolling
1/4 teaspoons kosher salt
2-1/2 sticks (10 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
About 5 tablespoons ice water
Combine the flour and salt in a large bowl, then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating any pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup of the water over the top and, using a fork, mix dough until it just holds together when pinched; add the remaining Tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated.
Divide the dough in half, with one piece slightly larger than the other (the larger piece will be for the bottom crust). Shape each half into a 1-inch -thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or for up to a day. (If the dough does not rest, it will shrink as it bakes.)
If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly flour the surface and a rolling pin. Lightly dust the top of the larger disk of dough with flour and roll it out to a 13 – to 14-inch round, about 1/8-inch thick: roll outward from the center, rotating the dough frequently and adding a little flour to the work surface or dough as needed to prevent sticking. Fold the dough in half (or roll onto rolling pin) and transfer to a 9- to 10 -inch pie plate, gently easing the dough into the corners and up the sides.
Roll out the second piece of dough in the same manner into a 12-inch round about 1/8-inch thick. Place on a parchment-lined baking sheet; refrigerate both doughs for 15 minutes before proceeding with your recipe.
MAKES ONE 9- TO 10-INCH DOUBLE-CRUST PIE
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Great job on the video. Love all the fundamentals you went over.
I cried when I watched this – just hearing your voice Debra makes me miss you so much and all the fun times we had around the table playing cards and laughing together. I just loved hearing you talk – love to you and Rod.
The perfect recipe (and video) for Thanksgiving. Now that I’ve made my first pie, I’m going to try this one out!
This is the recipe that I use. I’m all about an all-butter pie crust. You just can’t beat the flavor! I know that many people are intimidated by making their own dough. This is an excellent tutorial that will help many people conquer their fear! Thank you for sharing, dear. I hope you have a beautiful Sunday!
I need to experiment more with pie crust. This is a very clear & helpful video that we can all refer back to often 🙂
great clip well done
Great job! You go, Martha! 😉
Another great video on a basic technique, Debra. You have a lovely speaking voice, BTW.
Excellent tutorial with the pie crust, well done. Makes it look so easy. Thanks for sharing Debra.
Very nice video!!! You did a great job.
Another great video Deb. I struggle with pastry, you make it look so easy. Rolling out the pastry I find is the hardest for me, I usually roll too thin or not enough. The video really helps, thank you for sharing!
It really is that easy! More video is more cool! GREG
Awesome, Debra! I love your videos! And no wonder I’m so terrible at pie crusts! I do everything wrong! 🙂 Oh well….
Debra, Great job with both videos!! Love the pie tutorial, I most desperately need one! Also love your table seetig vid. Funny how similar we are those orange tulips are my favorite and I use kumquats for decoration:). Have a wonderful weekend. Shulie
I agree with others – your voice is so lovely. It has a calming texture to it. You’d be great at doing voice overs! Oh, and thanks for the recipe too. Tis the season!
Look at you go GF!! Great video and tutorial. I have always been more of a cake girl myself so I can’t wait to use this the next time I make a pie. Xoxo
I made this Ad Hoc chicken pot pie too, so good but a lot of work
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Wonderful video! Perfect for the pumpkin pie I’m making tomorrow!! Thank you!!
Debra…you have SUCH a great voice!!! Will you do a voice over on all of my cookie videos from now on!?? 🙂
Love listening to you talk Debra! So comforting and enjoyable!
Such great tips!! Every level of cook can benefit from this!