How to Make Chocolate Cream Pie with our Foolproof All-Butter Pie Dough

Byamazingfoodstv


Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.

Get the recipe for Foolproof All-Butter Pie Dough:
Get the recipe for Chocolate Cream Pie:
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50 Comments

  1. 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.

  4. 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.

  5. 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!

  12. 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.

  13. 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..

  14. 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.

  23. @ 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.

  33. 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!)

  34. 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?

  39. 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?

  45. 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?

  46. 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

  48. 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 👌🏾👏🏾👍🏾👌🏾👌🏾👍🏾😊😊😊😊😊😊😊😊😊😊

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