Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.
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I find your recipes to be very heavy on complicated recipes. I think I’d have to be a trained chef with 30 years behind me before I look at trying out one of your recipes. I don’t know if that was your aim, but if so, kudos! You succeeded.
And on the 10th day, they ate the pie
Dear person reading this let's love one another in this world and beyond that and beyond that and beyond that and beyond that and beyond that!😀
This is the best frickin' recipe and this chemist LOVES the science behind it!!! I just put 2 spinach ricotta pies in the oven, a recipe that I've been feeding my kids for 30+ years, and they're all standing around salivating. What does that have to do with the crust? If momma has an easier time with the crust, she's more inclined to cook these dishes.
I made the popovers. Here are my notes:
1. I used what I had on hand; all purpose flour and 1% milk. I think this caused the popovers to take longer to set resulting in batter dripping from the cups. A cookie sheet under the cups until the batter set solved the problem.
2. I went the full time on baking and the popovers only got crisp where they contacted the cups. Again, I think things may have been different had I used bread flower and full fat milk. What wasn't crisp was very tender though, so hardly disappointing.
3. All in all, the simplest popover recipe I've ever used and the best results!
Looks delicious
Chocolate what?
I love the cooks kitchen! Great instructors and no fail recipes!
I use my mom's recipe for chocolate cream pie and it can't be beat. I don't like cornstarch, I use flour as a thickener.
Why do you have to PAY to access these recipes?
I would use stabilized whipped cream
Recipe looks good, but you guys use far more dishes than necessary. By the time you wash everything that you used, you would be better off just using a pastry blender and a bowl and your hands.
If you make the whole pie.,,, It's AMAZING! You can't go wrong.. It does remind you of the pies they used the serve at the dinners I remember in upstate NY.
But the BEST part of this recipe is the CRUST!!! Write down the recipe, keep it in your box. You'll use it! It truly breaks some serious rules of pie making.. But it's EASY! It truly is FOOLPROOF!! And it's extremely forgiving. And the taste and texture are INCREDIBLE! And not matter what you do to it, it bakes up flaky. You can double it for a 2 crust pie but if you need to make more then 2 I'd recommend just doing more then one batch.. It worked flawlessly for pumpkin pie today..
Just made this pie crust for my Thanksgiving apple pie. I tripled the recipe because I make a double crusted 12" pie. I had a generous amount of trimmings leftover so I made small curls of dough brushed with cream and sprinkled with cinnamon sugar the way my grandmother used to bake for us after she made a pie. If this dough is even half as good in the pie as it is in the dough curls, we will be very happy with my apple pie tomorrow. Right now my pie is is in the refrigerator for a few hours so the dough will be cold when it goes into a hot oven. I'll bake it tonight.
Congratulations 😊
Ive seen vodka instead of water? will that work here?
I could listen to her teach me instructions all day haha
She's so charismatic damn
I actually did this crust method by accident one time, and it did indeed make the flakiest, most tender crust.
Unbelievable, 2020 and we still are not using GRAMS.
You said “two fingers and a thumb”, but actually you used two thumbs and a finger.
Beautiful pie! Great episode!😀👍
@ 2:50 Rebellion implies an open formidable resistance that is often unsuccessful. Revolution applies to a successful rebellion resulting in a major change. Were you successful, Julia?
BTW, love you ladies, you make a great team.
This gives me some inspiration to try to make pie crust again!
Ounces huh ? What’s that . How many grams ? Lol
You should have used the blue dough!
I enjoyed your tutorial, well done!
Unhappy that I can't click on the links you provided in the discription to go to the recipes, why is that?
Going to have to try this. Thanks
I’m excited to try this recipe ❤
T2 diabetes. My A1C just hit the roof. Used to be my favorite pie. 😪
Thank you , for the nice Video looks so yummy mmmh.
Greethings from Germany👍😘☕️
12:28
First, love Bridget’s Queen reference…I say “I want it all, and I want it now!” whenever I want something I really don’t need, lol. However, I must disagree on pie crust…it must have the Crisco! Yes, it’s because my Momma made it with the Crisco and butter (kinda half and half) but, I’ve tried the all butter pie dough or all butter biscuits…and they’re too greasy…it tastes better, to me…with the Crisco. I love your recipes, the whole network. I love chocolate pie…I’ll just use my Momma’s pie crust recipe smile 😀 (Yes, I know Crisco is some kind of hideously unhealthy product…it makes really good pie crust, and really good fried chicken. Everything in moderation!)
I am having trouble with my pie crust shrinking during the blind bake portion. I follow the recipe to the letter, then I bake in a 350 degree oven (after refrigerating the crust for 30 min) using 2 qts of pie weights in a foil sling. As they suggest, I remove the pie weights half way through to let the bottom bake through and brown.. but my dough shrinks.. **I use a glass pie pan instead of a metal one** I do not stretch the dough when transferring to the pie plate. I found that the pie dough still puffs up, but I mitigated that by poking vent holes in the bottom of the crust after removing the pie weights for the second half of cooking time. Any suggestions?
I like how she makes creating this crust look like it’s not a big deal. Not sure this would go down the same way in my kitchen.
One box cook Jell-o chocolate pudding, prepare by instructions, pour in to cooled pie shell, cover to prevent skin. cover with cool whip topping. shave chocolate bar over top chip until ready.
So my pie came out runny… Doesn't seem like it set up at all…. How do I fix this?
Finally!!!! A butter pie crust that doesn't collapse in the oven. I think the chocolate filling is going to be delicious. Can't wait to try it.
I made this crust in my small, 7-cup Cuisinart food processor. I don’t know if it was the smaller size of the food processor or not, but the first dough, after the recommended 30 seconds of processing, came out as a paste. Kind of like a thick, unfiltered honey. I tried to save it, finishing the recipe and putting the resulting sticky disc in the fridge for 2 hours. It came out hard as a rock and after trying to work with it, it reverted to the original sticky mess. I had to throw it out. Will using a small food processor affect the recipe so severely?
I need to make this my favorite pie
Love this show but I cannot stand Julia Davison. Doesn’t stop me from watching the show but does make it more irritating
I've always had a crush with Julia! What a great show!
12:20 everyone I ever made has been messy to 😂
That crust will be perfect
I’m confused about the amount of butter. You say shave 2TBSP to freeze the cut the rest of the stick into chunks for a total of 10TBSP of butter for pie crust, but “the rest of the stick” is only 6 TBSP, which would total only 8 TBSP instead of 10 TBSP. – SO are we supposed to use one stick plus 2 TBSP?
I have kind of a sweet tooth, but next time I make this I think I might add two instead of one Tablespoons of powdered sugar to the whipped cream as it didn't seem quite sweet enough to me. But tasty overall
Looking for a perfect chocolate pie for my son's birthday. Can't wait to try this pie. It looks delicious. Thanks for the wonderful directions
Does anyone know how to make cobbler dough that requires butter and lard or shortening? As a young girl my mother made her famous peach cobbler with oleo, but the stores don't sell it anymore. So before she passed away she told me to use butter and shortening. My house burned down in 2019, and all my recipes deceased.. My mother never measured, it took me years to get the cobbler dough correct. When my tasted it and smiled and told me that I finally got it right!!! That was the greatest feeling I have experienced. She also made the best sweet potato pies ever. No one in Tulsa comes close to my momma's cooking, my she continue to RIH. 😢😢😢💋💋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Our pastor would only want her to make the cobblers and sweet potato pies 👌🏾👏🏾👍🏾👌🏾👌🏾👍🏾😊😊😊😊😊😊😊😊😊😊
this is hilarious
I made the pie crust exactly as the instructions, turned out perfect other than you do need to still prick the bottom of the crust before baking to prevent big bubbles of crust.