Holy crap! I stumbled on one of your sour dough starter videos and I can't stop watching one video after another (saving them all of course). I'm 72, and have been on a cooking, preserving, baking, etc kick for the past year or so ~ where have you been all my life? And yes, I have buttermilk in my fridge! I think this is the start of a beautiful friendship! 😍
What great way to make a beautiful fluted edge...along with quartering the crust for transfer and the Buttermilk for life idea! You are my culinary savior Ben Starr! Plus you make me laugh out loud a lot!
"Do you think anybody is gonna miss the butter pastry in this beautiful sunnuvabitch?" LOL I'm so glad I watched until the end for this bit of truth. I will be trying this crust with my next pie. Looks perfect.
Hmmmm. I'll give this a try. I've made butter crust for years, and yes, it's a pain. Especially when your family LOVES pumpkin pie and you have to make six. The crust making is my least favorite task for Thanksgiving, but pumpkin pie and coffee is my favorite morning-after-Thanksgiving breakfast ritual. I'm about to make pies for Easter, so oil crust is going on the menu. We'll see if anyone notices! P.s. My sourdough starter is reconstituted and waiting in the fridge, and I just started two quarts of buttermilk on my counter!
If you want a crust more forgiving of handling, replace up to 1/4 of the flour with oat flour. It will allow more handling before the gluten develops, keeping the crust flaky and tender.
Easier than butter and food processor. Tastes too good. Never going back. Thank you Ben! Enjoyed watching you on Master Chef. Oh, and also making 2 loaves a week of your lazy sourdough recipe. Best Ever! Thank you!!
Ben! Love this recipe. I just made the same recipe but in the pie dish but not crazy about the look of the edge (my first ever pie crust, 68 years old!) - then I found your recipe rolling it out. I'll make your version next. Thank you! My Grandma made THE BEST pie crust and my sister does too so I've always been intimidated to make crust. But my sister’s birthday is today and her favorite is egg custard pie so I'm finally diving into the pastry challenge. Again, thanks for the recipe. Cheers!
Pie crusts: my nemesis. Using oil reminds me of the crusts I made as a kid with Crisco. I'll give this a try. Almost too many absolutely great tips to count. I "LOVE" the fact the refrigerator isn't involved at all. Just mix, roll and bake. Oh yeah.
The genius here is (at least for me) quartering the circle before putting the dough into the plate. That is something I will be doing every time from now on.
I have made this recipe a few times and I think it is great. I haven't seen any comments on freezing other that your par-bake recommendation which is fine for some pies. I am going to try to freeze sheet(s) rolled in parchment. I will let you know if I am successful, although others may be better bakers than myself. The holidays are coming and pie crust using a good oil is a plus. I use avocado oil and it works great.
omg hi! My family watches Masterchef a LOT! We all agree you have the biggest heart and admire you for your empathy! The way you always felt for others when they got bad feedback from the judges (particularly joe) LOVE UR HAPPINESS
Your recipes are the easiest. LOVE them. And your delivery SUPER. Thanks for sharing. Now I will be making MORE pies. Buttermilk will be on my shopping list. NEAT.
This is exactly the rolling and folding method my mom taught me when I was seven. ❤ I do like your mixing technique better; back then we made pie crust with shortening, and cut it in with a pastry cutter or two knives. This is SO much better! Thank you Ben!😎👍🏼
This is so much simpler than cutting in cold butter, and it really turned out flaky. I have to use GF flour, so my crust was fragile, and I should have used pie weights when I blind baked it, but wow. It is delicious, too. Thank you for sharing this.
Holly, would you share which gluten free flour you're using, and if you made any modifications to the recipe? I rarely bake gluten free now that my restaurant is closed, but I have a LOT of GF followers who would be keenly interested. I know how fragile GF pastry crust is, so hard to work with!!
@@ultimatefoodgeek I use Namaste Perfect Blend flour because it comes in five pound bags at Costco. I didn't make any modifications to your recipe. I used it again to make a quiche this week and just mixed it in the pie pan as some other people have suggested. The crust cooked up along with the filling perfectly !
I am a pie baker. I love making sweet pies (apple cherry peach pumpkin ... - mostly dual crust) and tarts (butter and mincemeat). I give most of them away and if I didn't, I would look like Paul Prudhomme's brother (I ate in Kay Paul's in New Orleans and I got to meet that magnificent chef). I don't use a food processor, but I use a pastry cutter and I use primarily lard not butter. Don't get me wrong I like a butter crust but lard is way easier and more flaky and tender. I love the way you scallop your pastry edge and I will give it a try. I have seen it before and didn't know how it was done. I make beautiful flaky pastry but it takes time and I now make pastry as nice as my mothers so I am looking to move onward. I got in the habit of making the pastry the day before and I don't rechill it after I put it into the pie plate, so my pastry to plate isn't that long. I form my pastry the same way. I always thought it was a bit odd but it makes it so much easier. I am impressed that you don't have to fill you pastry with something like beans as your pastry doesn't appear to shrink. Now I just need to know how to make your beautiful meringue.
Hermann, thanks so much for sharing! I enjoyed reading about your pastry method. I definitely agree with you on lard!!! It is probably the single best baking fat, and healthier for you than butter. It got a bad rap back during the 80s, when people became terrified of saturated fat, and never recovered, which is a shame. The reason the pastry doesn't shrink significantly is the shortening effect of the oil, and gluten-snipping effects of the acidic buttermilk. With their combined power, the shrinkage (which is caused by the tight gluten network pulling together as the water evaporates during baking) is minimized. It DOES shrink a bit...but not much.
And welcome back to you too Ben, you haven't been doing new greatness of late, seems everyone is slowing waaaaaaaaaaaaaay down on youtube now, sniffle, sniffle! Will it help if I tell you I love you, love your personality! Hahahahahaha!
I just found you last night. Where the hell have you been all my life?! 😆 I've been using oil crust pastry for a couple of years now and it's really a game changer for me, especially eliminating all the cold butter and cold water, don't get your hot hands in too much rubbish! Today, I'm making a plum galette with it. Oh, and thank you for using weight measures. I quit that volume rubbish years ago and refuse most recipes that call for it. It's not worth it.
Gave this a try tonight, and as you said, after eating the pie I was none the wiser (about the origin of the crust). I was a lot wiser about how I was going to bake every pie I make going forwards though. Super tip!
I discovered this by accident. I poured the dregs of a milk carton inot my buttermilk instead of the whol;e milk. Voila, I had a new batch of buttermilk.
If you roll the dough on a special mat ,you don't need a bench scrapper. Just invert the pie dish in center of the dough and turn the mat and dish upside down. Remove the mat and the dough is in the dish also the counter will be clean.
My mother has been making an oil and milk (not buttermilk) pie crust for 70 years. I’ve always enjoyed it. I use buttermilk often. I’m sure it makes this crust tender.
What a great tip on the buttermilk. Would you do a video on all the different ways you use it? You said you use it every day so my curiosity is on high peak❤️
Just thinking if you used 4 Oz of 100% hydrated sourdough starter, then you subtract 2oz of liquid buttermilk or oil and subtract 2oz of flour from the original recipe.
This recipe is basically the same as my aunt Shirley's "Pat-In-Pan pie crust". The difference is instead of rolling out the dough you literally just press the dough out into the pie pan with your fingers. You are even supposed to mix the dough in the pan. This style crust is fantastic for anything where the pastry is a supporting element rather than the star of the show.
@@ultimatefoodgeek If you try it you might need an extra tablespoon of oil to make it pliable enough. The recipe has 1.5 cups + two tablespoons flour, 1/2 cup oil, and 3 tbsp milk. Working the ratios down for your 1 1/3 cups flour I get about 3 oz oil instead of 2.5, but yours has relatively more milk so maybe it does not make that much of a difference. I'm horrible at rolling pie crust so the press-in approach what I normally do instead of my Grandmother's unique but rolled out pie crust recipe.
Same here! My gramma made it the same way - dimpling and patting in the pan. I found that the king Arthur flour site has the same recipe and it works really well! I add some cinnamon, sub brown instead of white sugar and add a little extra - and a drop of almond extract for my pecan pies. www.kingarthurbaking.com/recipes/no-roll-pie-crust-recipe
Yes, I’ve been making this “Pat a pie” recipe for 50 years. It was designed for those having trouble rolling it. This is my go to recipe for pie dough. It’s delicious.
I live in a tropical country and pure butter for fat in a pie crust is a nightmare for me. Recently, I tried a combination of butter and shortening which came out excellent in texture and taste. Though I am not too fond of the bad stuff in shortening. So, I was happy to find you Ben Starr! Your recipe worked well for me, not as flavorful as with butter but it was good! And the folding technique, A+ 😊 and your humor as well! For rolling out though I used two plastics, one for the bottom and one on top of the dough, no need for extra flour for dusting. Easy transfer onto baking pan and no tearing. I clean the plastics afterwards so I can re-use it. Thank you Ben! Anna from the 🇵🇭 052322 P.S. I appreciate the weight in grams! 👍🏼
buttermilk is better, as he says -- it's because of the acid in buttermilk. A better substitute than plain milk is: one cup of milk, minus one tablespoon. Add a tablespoon of white vinegar or lemon juice. THAT gets the same result as buttermilk
Love your scientific explanations. Deepest and highest quality explanations I have seen so far and even more importantly nothing that violates basic science. Nevertheless, "5 seconds" is definately overselling a little. ;)
Hi Ben, I only recently discovered your channel and have almost instantly became a fan! Your more recent videos have metric units on it, but this one, and I realise it was done 3 years ago, does not. Any chance of updating the videos with metric measurements? If not, no sweat, I'll convert it myself, since I have come to really trust your recipes.
Thanks I will give this recipe a try. Question. For a savory type pie could I use tallow in place of the oil? Bu the way i replace the milk for buttermilk in my cornbread recipe and Wow, so much more flavor and fluffier. Making my own as i do kefir too. Love ferments.
Can’t wait to try it this with our chicken pot pie next week!! Would there be any benefit to adding my some sourdough starter to the mix for added flavor. If so, how much should be added??
I will need to do some experimentation on a sourdough crust. It's definitely possible, but the hydration will have to be carefully calculated, and the starter will have to get mixed into the liquid ingredients very well, before flour goes into the mix. I'm also slightly concerned about shrinkage with this method, but I'll do some testing!
A few Questions? For the buttermilk are you saying when your jug gets low to just fill and leave on the counter? How long will it then last in the frig before you need to add more milk? There are only two of us so just want to know a bit more. The last question we love pot pie but I do a double crust should I pare bake the bottom put my filling in and then put the upper crust on? You are awesome !!!!
Kim, thanks for your questions! When the buttermilk jug gets low, refill it with ANY amount of milk. If you're only cooking for 2 and don't use buttermilk frequently, you may only want to make half the jug at a time. Leave it on the counter until it gets thick, then refrigerate it and it's good for months. It's not bad unless it smells definitively gross, is growing mold on its surface (a little around the cap where it's dry can be rubbed off with a paper towel dipped in vinegar), or has separated into LARGE ragged clumps. (Some separation is totally normal, it can look a little "grainy," just shake it well before using.) Refill again when the jug gets low (maybe 1/4 cup buttermilk left). Realistically you can even refill an EMPTY buttermilk jug with milk, and it will still culture, since there are always traces of bacterial culture left in the jug. But the more buttermilk left in the jug, the faster the new milk cultures. The less buttermilk left in the jug, the longer it takes for the new milk to culture. As for your pot pie question, YES, the gold standard method is to par-bake your bottom crust for 10-15 minutes before filling and putting on the top crust. (A small later of bread or cracker crumbs on the bottom crust after par-baking will further assist in keeping the bottom crust crunchy after filling and baking.) The ONLY drawback to this method is that you don't always get a good seal between the top and bottom crusts when the bottom crust is par-baked first...since you can't press them together. I get around this by making sure there's a little extra bottom crust sticking up or out of the pan. Then roll the top crust so there's a good inch or so of overhang. Then wrap the top crust over and behind or below the par-baked bottom crust, for the best possible seal.
I'm experimenting with this right now...hope to have a video out soon. The short answer is YES...however, gluten is an enemy of pie crust, and we want to use as little liquid as is necessary to hydrate the dough.
Ben, just found this in my feed. Val and the kids picked some apples recently near Asheville, and I frustratingly had pie crust trouble making two pies with cold ingredients. Had a third pie on my to do so gonna try this. Thanks! Track us down if you’re in NC. Love our memories from FU (which now that I type the initials make me think the name was both “to the point” and code to the establishment).
Todd, it's so great to hear from you! I hope this recipe works well for your pie, I often use this for apple pie. I'll bet that apple picking was so nice! Tell Val hi for me and hopefully I'll see you guys in the spring on my morel hunting road trip.
I’m going to have a heart attack, die, and then say some cuss words… 😂 I have always used vegetable shortening, which is just as bad or worse for you than butter. I’m going to give your piecrust a try for my pumpkin pie this year! OMG…! My Alexa, heard you say “Remind me to pull the bread out of the oven,”and she just reminded me to do it! I thought I don’t have any bread in the oven! She heard you say it when I watched you on TV and she set a reminder for me too! Those Alexa devices are in cahoots! 😂
Yes it will! Then you can make your own full fat buttermilk after you have almost finished using that container, by refilling it with quality whole milk and leaving it on the counter until it thickens
Hi Ben, I sure enjoy watching you in your videos (still laugh about " nooks and crannies" and your expressions) I do have a question, if using milk instead of buttermilk, would it be the same oz grams) I would think buttermilk would be heavier. Thank you, Dora
Dora, when measuring by weight, there's no need to increase or decrease from buttermilk to milk. Milk and buttermilk both contain the same amount of water. Buttermilk is thicker because the sugars have been digested and converted into acids, which thicken it. But the amount of water is still the same.
This works with butter pastries, which have more gluten development because of the layer-building. But since this dough has very little handling, it is more prone to tearing/breaking because the gluten structure is less developed. A rolling pin transfer MIGHT work, especially if you're overworked the dough...but once you become deft at minimal working of the dough, the pastry is too delicate to hold half its weight by transferring like that.
Holy crap! I stumbled on one of your sour dough starter videos and I can't stop watching one video after another (saving them all of course). I'm 72, and have been on a cooking, preserving, baking, etc kick for the past year or so ~ where have you been all my life? And yes, I have buttermilk in my fridge! I think this is the start of a beautiful friendship! 😍
Me too!!!! 😊😊😊
Me too
Same here!
Me, too!
What great way to make a beautiful fluted edge...along with quartering the crust for transfer and the Buttermilk for life idea! You are my culinary savior Ben Starr! Plus you make me laugh out loud a lot!
Ben! I don't want to be hated by you. I promise I will buy buttermilk tomorrow! I didn't know I could keep making it. Thank you so much!!
"Do you think anybody is gonna miss the butter pastry in this beautiful sunnuvabitch?" LOL I'm so glad I watched until the end for this bit of truth. I will be trying this crust with my next pie. Looks perfect.
I found myself wondering if a person could just use clarified butter for the oil.
Hmmmm. I'll give this a try. I've made butter crust for years, and yes, it's a pain. Especially when your family LOVES pumpkin pie and you have to make six. The crust making is my least favorite task for Thanksgiving, but pumpkin pie and coffee is my favorite morning-after-Thanksgiving breakfast ritual.
I'm about to make pies for Easter, so oil crust is going on the menu. We'll see if anyone notices!
P.s. My sourdough starter is reconstituted and waiting in the fridge, and I just started two quarts of buttermilk on my counter!
If you want a crust more forgiving of handling, replace up to 1/4 of the flour with oat flour. It will allow more handling before the gluten develops, keeping the crust flaky and tender.
Damn! & I've had oat flour for very long&for no reason(end of lockdown buy)
brilliant!!! Thank you!
Thanks Ben. I have always dreaded recipes that have a crust because I hate making pie crust. This sounds like a simple solution
As always you teach me new things, very educational & of course you ALWAYS make me giggle. Please don’t stop educating us all.
I love watching you. You bake how I learned. BUT you have taught me some good stuff. I am 70 something
Easier than butter and food processor. Tastes too good. Never going back. Thank you Ben! Enjoyed watching you on Master Chef. Oh, and also making 2 loaves a week of your lazy sourdough recipe. Best Ever! Thank you!!
Awesome to hear!
Ben! Love this recipe. I just made the same recipe but in the pie dish but not crazy about the look of the edge (my first ever pie crust, 68 years old!) - then I found your recipe rolling it out. I'll make your version next. Thank you! My Grandma made THE BEST pie crust and my sister does too so I've always been intimidated to make crust. But my sister’s birthday is today and her favorite is egg custard pie so I'm finally diving into the pastry challenge. Again, thanks for the recipe. Cheers!
Cheers and good luck!
Pie crusts: my nemesis. Using oil reminds me of the crusts I made as a kid with Crisco.
I'll give this a try.
Almost too many absolutely great tips to count. I "LOVE" the fact the refrigerator isn't involved at all. Just mix, roll and bake. Oh yeah.
The genius here is (at least for me) quartering the circle before putting the dough into the plate. That is something I will be doing every time from now on.
I've been doing it that way for years, and it's really the best way to keep from tearing your crust, and it even helps you center it in the pie plate.
I have made this recipe a few times and I think it is great. I haven't seen any comments on freezing other that your par-bake recommendation which is fine for some pies. I am going to try to freeze sheet(s) rolled in parchment. I will let you know if I am successful, although others may be better bakers than myself. The holidays are coming and pie crust using a good oil is a plus. I use avocado oil and it works great.
I will never stop watching.
omg hi! My family watches Masterchef a LOT! We all agree you have the biggest heart and admire you for your empathy! The way you always felt for others when they got bad feedback from the judges (particularly joe) LOVE UR HAPPINESS
Awww...that's so sweet, thank you!!
@@ultimatefoodgeek Thank you!!
Your recipes are the easiest. LOVE them. And your delivery SUPER. Thanks for sharing.
Now I will be making MORE pies. Buttermilk will be on my shopping list. NEAT.
This is exactly the rolling and folding method my mom taught me when I was seven. ❤
I do like your mixing technique better; back then we made pie crust with shortening, and cut it in with a pastry cutter or two knives. This is SO much better!
Thank you Ben!😎👍🏼
Omg. I am loving these videos and learning so much!! And laughing. Thank you for making these
Bench scraper is my favorite kitchen tool.
I now will have buttermilk for the rest of my life! Love the tip!
This is so much simpler than cutting in cold butter, and it really turned out flaky. I have to use GF flour, so my crust was fragile, and I should have used pie weights when I blind baked it, but wow. It is delicious, too. Thank you for sharing this.
Holly, would you share which gluten free flour you're using, and if you made any modifications to the recipe? I rarely bake gluten free now that my restaurant is closed, but I have a LOT of GF followers who would be keenly interested. I know how fragile GF pastry crust is, so hard to work with!!
@@ultimatefoodgeek I use Namaste Perfect Blend flour because it comes in five pound bags at Costco. I didn't make any modifications to your recipe. I used it again to make a quiche this week and just mixed it in the pie pan as some other people have suggested. The crust cooked up along with the filling perfectly !
I am a pie baker. I love making sweet pies (apple cherry peach pumpkin ... - mostly dual crust) and tarts (butter and mincemeat). I give most of them away and if I didn't, I would look like Paul Prudhomme's brother (I ate in Kay Paul's in New Orleans and I got to meet that magnificent chef). I don't use a food processor, but I use a pastry cutter and I use primarily lard not butter. Don't get me wrong I like a butter crust but lard is way easier and more flaky and tender. I love the way you scallop your pastry edge and I will give it a try. I have seen it before and didn't know how it was done. I make beautiful flaky pastry but it takes time and I now make pastry as nice as my mothers so I am looking to move onward. I got in the habit of making the pastry the day before and I don't rechill it after I put it into the pie plate, so my pastry to plate isn't that long. I form my pastry the same way. I always thought it was a bit odd but it makes it so much easier. I am impressed that you don't have to fill you pastry with something like beans as your pastry doesn't appear to shrink. Now I just need to know how to make your beautiful meringue.
Hermann, thanks so much for sharing! I enjoyed reading about your pastry method. I definitely agree with you on lard!!! It is probably the single best baking fat, and healthier for you than butter. It got a bad rap back during the 80s, when people became terrified of saturated fat, and never recovered, which is a shame.
The reason the pastry doesn't shrink significantly is the shortening effect of the oil, and gluten-snipping effects of the acidic buttermilk. With their combined power, the shrinkage (which is caused by the tight gluten network pulling together as the water evaporates during baking) is minimized. It DOES shrink a bit...but not much.
And welcome back to you too Ben, you haven't been doing new greatness of late, seems everyone is slowing waaaaaaaaaaaaaay down on youtube now, sniffle, sniffle! Will it help if I tell you I love you, love your personality! Hahahahahaha!
DISAPPREARED INTO THE MATRIX! Love that phrase!
I was watching this video and when you talked to Alexa mine talked back to me!!! 😂
Thanks so much for this. I'm the traditionalist with lard like my grandma used to make. Looking forward to trying this healthier version. Cheers
Love your videos! I will certainly try this crust made with oil. You are good, Ben!
I just found you last night. Where the hell have you been all my life?! 😆 I've been using oil crust pastry for a couple of years now and it's really a game changer for me, especially eliminating all the cold butter and cold water, don't get your hot hands in too much rubbish! Today, I'm making a plum galette with it. Oh, and thank you for using weight measures. I quit that volume rubbish years ago and refuse most recipes that call for it. It's not worth it.
Gave this a try tonight, and as you said, after eating the pie I was none the wiser (about the origin of the crust). I was a lot wiser about how I was going to bake every pie I make going forwards though. Super tip!
Love the buttermilk tip! I didn't know it was so easy to ferment with left over, so thank you for that tip Ben.
I discovered this by accident. I poured the dregs of a milk carton inot my buttermilk instead of the whol;e milk. Voila, I had a new batch of buttermilk.
See Ben's Buttermilk 101 video.
I've seen it several times😊
You are such a hoot-great fun and full of info
I love love love you Ben Starr you're amazing ‼️
Appreciate all the tips on being gentle on dough.
If you roll the dough on a special mat ,you don't need a bench scrapper. Just invert the pie dish in center of the dough and turn the mat and dish upside down. Remove the mat and the dough is in the dish also the counter will be clean.
Thanks so much for showing this! I am happy happy !!
LOVE YOUR MESSY STYLE.
Awesome technique 😋 you are so creative and professional 👏
Awesome, thank you for sharing, yummy. Keep making these fabulous videos, they are brilliant. 😀
Made it today, MOST EXCELLENT TASTE! THANK YOU.
My mother has been making an oil and milk (not buttermilk) pie crust for 70 years. I’ve always enjoyed it. I use buttermilk often. I’m sure it makes this crust tender.
The pie crust looks good after you bake it and I just enjoy your simple and easy recipes
Thank you so much, this crust looks so appetizing.
What a great tip on the buttermilk. Would you do a video on all the different ways you use it? You said you use it every day so my curiosity is on high peak❤️
Sourdough pie crust next please! Love your videos
Just thinking if you used 4 Oz of 100% hydrated sourdough starter, then you subtract 2oz of liquid buttermilk or oil and subtract 2oz of flour from the original recipe.
I am SO very glad I accidently found your videos!! What a time-saving pie crust and it looks delicious! I can't wait to try it!
Thank you for the lesson on how to make pie crust with veg.oil! I have to try out your recipe.
I love Ben Starr !!!!!!!!!!
My traditional pie crust have been nearly 50/50 hit or miss. I can't wait to try this super easy method.
I love your videos. You are hilarious and very informative. I am learning a lot!
Beauty of a crust. The color is so inviting.
Love, love, love it Ben! Thank you. ❤
A beautiful crust like it for being healthier!
Dude I have been watching a few of your videos tonight and You just made my day! I laughed so hard and learned at the same time
Great video! I'll have to try this crust for my holiday pies. Good luck with the TH-cam channel; you're a natural.
Love this, I gotta try it. Also never knew that about buttermilk, great tip
You had me at ‘fewer dishes to wash at the end of the day’.
I’m totally convinced that you are a GENIUS! 🏆
Well, that makes one of us! Ha ha ha.... But thanks!
Thanks Ben! I've never made a pie crust before. I think a I'll give it a try. 😊
Immediately subscribed. Love your philosophy in the kitchen. Great delivery, great everything. Delicious crust recipe.
❤❤❤
Thanks again for the great video Ben!!
Hi, Ben! Thanks so much for this great content. I hope you post new stuff again soon! Hugs from California.
This recipe is basically the same as my aunt Shirley's "Pat-In-Pan pie crust". The difference is instead of rolling out the dough you literally just press the dough out into the pie pan with your fingers. You are even supposed to mix the dough in the pan. This style crust is fantastic for anything where the pastry is a supporting element rather than the star of the show.
How cool! That's a neat technique, I'll have to try it. Even FEWER dishes!
@@ultimatefoodgeek If you try it you might need an extra tablespoon of oil to make it pliable enough. The recipe has 1.5 cups + two tablespoons flour, 1/2 cup oil, and 3 tbsp milk. Working the ratios down for your 1 1/3 cups flour I get about 3 oz oil instead of 2.5, but yours has relatively more milk so maybe it does not make that much of a difference. I'm horrible at rolling pie crust so the press-in approach what I normally do instead of my Grandmother's unique but rolled out pie crust recipe.
Same here! My gramma made it the same way - dimpling and patting in the pan. I found that the king Arthur flour site has the same recipe and it works really well! I add some cinnamon, sub brown instead of white sugar and add a little extra - and a drop of almond extract for my pecan pies. www.kingarthurbaking.com/recipes/no-roll-pie-crust-recipe
Yes, I’ve been making this “Pat a pie” recipe for 50 years. It was designed for those having trouble rolling it. This is my go to recipe for pie dough. It’s delicious.
Use a paint scraper as substitute for a bench scraper or a plastic wall paper smoother.
But not the one you used after repainting the laundry room. I had to say it!
Thank you for the tip Ben💙
You really answered! Thank you so much. I am working on your sourdough recipe.
Another great recipe I struggle with pie crust....grrr! But this looks great!
I use a Wilton cake lifter to scrape up under dough. Works great!
I will definitely try this. I always try to have buttermilk on hand, great for pancakes, brownies, banana bread, etc.
Love the fluting technique but I’ve got long nails so have to use my knuckle as opposed to fingertip.
I live in a tropical country and pure butter for fat in a pie crust is a nightmare for me. Recently, I tried a combination of butter and shortening which came out excellent in texture and taste. Though I am not too fond of the bad stuff in shortening. So, I was happy to find you Ben Starr! Your recipe worked well for me, not as flavorful as with butter but it was good! And the folding technique, A+ 😊 and your humor as well! For rolling out though I used two plastics, one for the bottom and one on top of the dough, no need for extra flour for dusting. Easy transfer onto baking pan and no tearing. I clean the plastics afterwards so I can re-use it. Thank you Ben! Anna from the 🇵🇭 052322 P.S. I appreciate the weight in grams! 👍🏼
I wait-so I can smirk alone late for your welcome-all Ben's S... Works!
Perfect. Thankyou for sharing
My mommy taught me how to flute like that when I was a kid! ❤
I think of my mom every single time I do that.
buttermilk is better, as he says -- it's because of the acid in buttermilk. A better substitute than plain milk is: one cup of milk, minus one tablespoon. Add a tablespoon of white vinegar or lemon juice. THAT gets the same result as buttermilk
I do this with plant milk (dairy allergy) Thanks for the tip/reminder !
You are giving me a LOT of ideas just watching this stuff. (Damn you! hahaha) I'm subscribed!!!
My mother 100 years of age made an oil crust but I myself always used a butter crust.
Love your scientific explanations. Deepest and highest quality explanations I have seen so far and even more importantly nothing that violates basic science.
Nevertheless, "5 seconds" is definately overselling a little. ;)
This is exactly what I needed!! Thank you Ben❣️ I also love your sourdough bread for lazy people. So easy!
Hi Ben, I only recently discovered your channel and have almost instantly became a fan! Your more recent videos have metric units on it, but this one, and I realise it was done 3 years ago, does not. Any chance of updating the videos with metric measurements? If not, no sweat, I'll convert it myself, since I have come to really trust your recipes.
This video will be remade soon.
Lol "do you think anybody's going to miss the butter pastry in this beautiful son of a b!tch?" 😂😂😂
Thanks I will give this recipe a try. Question. For a savory type pie could I use tallow in place of the oil? Bu the way i replace the milk for buttermilk in my cornbread recipe and Wow, so much more flavor and fluffier. Making my own as i do kefir too. Love ferments.
Yes, tallow is wonderful.
I’m all about short cuts !!!
I do not care for your obscene language but I like your butter-free pie crust idea a lot! Thanks.
another cool tip.. i want to bake my apple now :)
Can’t wait to try it this with our chicken pot pie next week!!
Would there be any benefit to adding my some sourdough starter to the mix for added flavor. If so, how much should be added??
I will need to do some experimentation on a sourdough crust. It's definitely possible, but the hydration will have to be carefully calculated, and the starter will have to get mixed into the liquid ingredients very well, before flour goes into the mix. I'm also slightly concerned about shrinkage with this method, but I'll do some testing!
That would be amazing. Since I’m dairy free, adding the sourdough as a different flavoring that I wish I could get with with buttermilk.
I love this
A few Questions? For the buttermilk are you saying when your jug gets low to just fill and leave on the counter? How long will it then last in the frig before you need to add more milk? There are only two of us so just want to know a bit more.
The last question we love pot pie but I do a double crust should I pare bake the bottom put my filling in and then put the upper crust on?
You are awesome !!!!
Kim, thanks for your questions! When the buttermilk jug gets low, refill it with ANY amount of milk. If you're only cooking for 2 and don't use buttermilk frequently, you may only want to make half the jug at a time. Leave it on the counter until it gets thick, then refrigerate it and it's good for months. It's not bad unless it smells definitively gross, is growing mold on its surface (a little around the cap where it's dry can be rubbed off with a paper towel dipped in vinegar), or has separated into LARGE ragged clumps. (Some separation is totally normal, it can look a little "grainy," just shake it well before using.) Refill again when the jug gets low (maybe 1/4 cup buttermilk left). Realistically you can even refill an EMPTY buttermilk jug with milk, and it will still culture, since there are always traces of bacterial culture left in the jug. But the more buttermilk left in the jug, the faster the new milk cultures. The less buttermilk left in the jug, the longer it takes for the new milk to culture.
As for your pot pie question, YES, the gold standard method is to par-bake your bottom crust for 10-15 minutes before filling and putting on the top crust. (A small later of bread or cracker crumbs on the bottom crust after par-baking will further assist in keeping the bottom crust crunchy after filling and baking.) The ONLY drawback to this method is that you don't always get a good seal between the top and bottom crusts when the bottom crust is par-baked first...since you can't press them together. I get around this by making sure there's a little extra bottom crust sticking up or out of the pan. Then roll the top crust so there's a good inch or so of overhang. Then wrap the top crust over and behind or below the par-baked bottom crust, for the best possible seal.
I’ll try this with turkey pot pie…..I generally love a lard crust so we’ll see if this can convert me!
Do you think we can sub some sourdough discard for some of the flour and liquid in this recipe? How much would it be?
I'm experimenting with this right now...hope to have a video out soon. The short answer is YES...however, gluten is an enemy of pie crust, and we want to use as little liquid as is necessary to hydrate the dough.
Ben, just found this in my feed. Val and the kids picked some apples recently near Asheville, and I frustratingly had pie crust trouble making two pies with cold ingredients. Had a third pie on my to do so gonna try this. Thanks! Track us down if you’re in NC. Love our memories from FU (which now that I type the initials make me think the name was both “to the point” and code to the establishment).
Todd, it's so great to hear from you! I hope this recipe works well for your pie, I often use this for apple pie. I'll bet that apple picking was so nice! Tell Val hi for me and hopefully I'll see you guys in the spring on my morel hunting road trip.
Cool
A lot healthier crust
I’m going to have a heart attack, die, and then say some cuss words… 😂 I have always used vegetable shortening, which is just as bad or worse for you than butter. I’m going to give your piecrust a try for my pumpkin pie this year!
OMG…! My Alexa, heard you say “Remind me to pull the bread out of the oven,”and she just reminded me to do it! I thought I don’t have any bread in the oven! She heard you say it when I watched you on TV and she set a reminder for me too! Those Alexa devices are in cahoots! 😂
Alexa is always listening!!!
I can only find reduced fat buttermilk. Will that work? Love your videos.
Yes it will! Then you can make your own full fat buttermilk after you have almost finished using that container, by refilling it with quality whole milk and leaving it on the counter until it thickens
😊❤🎉 many thanks😊
Can Ghee be subbed for oil in this recipe? Thank you! Subbed!
Hi Ben, I sure enjoy watching you in your videos (still laugh about " nooks and crannies" and your expressions) I do have a question, if using milk instead of buttermilk, would it be the same oz grams) I would think buttermilk would be heavier. Thank you, Dora
Dora, when measuring by weight, there's no need to increase or decrease from buttermilk to milk. Milk and buttermilk both contain the same amount of water. Buttermilk is thicker because the sugars have been digested and converted into acids, which thicken it. But the amount of water is still the same.
I always gently rolled it onto the rolling pin to move it to the pan.
This works with butter pastries, which have more gluten development because of the layer-building. But since this dough has very little handling, it is more prone to tearing/breaking because the gluten structure is less developed. A rolling pin transfer MIGHT work, especially if you're overworked the dough...but once you become deft at minimal working of the dough, the pastry is too delicate to hold half its weight by transferring like that.
thanks for speedy reply
BENNN OMG PLEASE NOTICE ME!!! I JUST FOUND YOUR CHANNEL AND YOU WERE MY FAVORITE CONTESTANT EVER ON MASTERCHEF! YOURE SO FUNNY AND SWEET
Awwww...thanks! :)
@@ultimatefoodgeek Your The Guy From Masterchef