Learn to Cook: How to Construct the Perfect Pie Crust
LEARN TO COOK with us:
Making pie dough is a study in simplicity. But rolling it out and fitting it to the pie plate? That’s where it gets sticky—literally. It’s important to use a dough recipe that’s easy for any home cook to work with but still bakes up light and flaky. We use an unexpected ingredient and simple rolling technique to make these steps as easy as, well, pie.
What is the America’s Test Kitchen Online Cooking School? We’ve taken our 20+ years of experience in the Test Kitchen, our favorite recipes from Cook’s Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America’s Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen:
source
Where is the recipe
You say it’s not George it’s the recipe, and then you don’t give us the fucking recipe, I’m going to Paula Deans recipe like I should’ve in the first fuckin place
Least useful video I have seen from this channel considering it never actually goes through how to make the dough besides adding vodka.
That would be one expensive pie crust with vodka
My Grammy used vinegar in her pie crust.
Well that is a problem for me. I am a non drinker (we do exist), and to buy a bottle of Vodka just to make a pie crust? I would have to throw out most of that Vodka.
🤣🤣🤣
hair up or in a net
Anyone heard of that Canal House pie dough recipe made with ice water, grated cold butter, a little sugar, and an EGG? I just saw the recipe and am anxious to try it!
The best method ive found is to roll it between 2 sheets of parchment or cling flim.
You can substitute vodka with vinegar
Quisiera si es posible conseguir recetas de pan, pues en otros paisers usan el sistema de gramos, mll, etc.. Se lo agradecere.
My mom makes the best pie crust I have ever tasted before in my life, and I've been eating pies for almost 50 years. It's so light and flaky, and perfect. But she really stresses and has a hard time getting the doe to the pie pan after it's rolled out. I wish there were a simpler way aside from Vodka, because we don't keep that around the house either.
Actually, my wife's mother, who immigrated here from Poland in 1960, used vodka in pie crusts all her life. It's not a new thing. They've known about it in Europe for ages.
Making pie dough is a study in simplicity. But rolling it out and fitting it to the pie plate? That's where it gets sticky—literally: http://bit.ly/1AXDBpm
I was hoping for a real tip. I love making pie crust, but I've tried the "magic" vodka pie crust, and am not impressed in either the flavor or texture.
I find it just takes a bit of practice. Make pie crust cookies. They are more forgiving and will teach you the right balance of icewater to add without wasting time or effort on the filling. I find the old ATK pie crust recipe with butter and shortening to be far superior to the vodka dough, after a bit of practice.
Making pie dough is a study in simplicity. But rolling it out and fitting it to the pie plate? That's where it gets sticky—literally: http://youtu.be/9V7FaLDRbFI
omg who is this dark haired single dimpled goddess? I do want to know about dough but omgawd she is insanely gorgeous…
Making pie dough is a study in simplicity. But rolling it out and fitting it to the pie plate? That's where it gets sticky—literally: http://youtu.be/5ba2pCTozAw
Learn Our Secrets for a Foolproof Flaky Pie Crust: http://bit.ly/1AXDBpm