Hi guys! I hope you enjoyed the video! I'm so excited to finally share this recipe. The amount of ingredients and oven time/temperature are listed in the description box as always!
You are such a good teacher. Thank you for being so thorough and for reviewing as you go along. I am really happy I found your channel. I'm learning a lot and feeling inspired to try some new things!
Aya, I am bound and determined to make great pie dough. I have watched many videos and techniques. I tried several without much success; some have been dismal tragedies! As usual I am impressed by the dedication and precision in your videos. I am excited to try your recipe and method tomorrow- it’s late and I still have to try to save the crust I am working on now. I will be reporting on my attempt! Patricia
I live in a tropical country so pastry making is a real challenge.. Even frizen buts of butter melt real quick..I use two bowls, the smaller one with the dough ingredients and the larger one with iced water, I keep the bottom of the pastry bowl submerged throughout the process and it really helps keep the butter hard ..
I just wanted to say that I deeply appreciate all your videos. Whenever I feel like I'm in a rut or need help with something I just can't quite get, You are usually my first stop. Your content is solid and I feel as though you've helped me grow a bit since I started watching you. Thank you.
Thank you Aya for you patient and thorough videos💕 I have always made the dough too tough as pie isn't something that is part of my culture, and I never had a chance to eat it from a bakery either, so I had no idea whether I was making it right or wrong. I always wondered what everyone meant when they went on and on about a flaky crust! I was hoping you would make a video on making a pie crust. Now, I can say that I can never go wrong again, thanks to you! I have a pie in the oven right now, which I made with your trusty crust recipe☺️ I love all your recipes. They are precise and the end quality is always excellent. Thank you for your hard work and passion to help others! ❤️
Aww thank you so much Tatinee. Made me feel so warm reading this. I know there are a lot of times baking books skip through explaining why you need to do that or why you get the result. ..which is more important than the actual recipes or steps. It was frustrating for me too. I will continue explaining the whys as much as I could! Thank you.
I made the most delicious pie crust! I used ItalianCookingwithJoe recipe here on yt. This recipe has more steps and I can't wait to try it. I love learning new techniques! I love watching you make treats! I have made your tart crust recipe several times. It is a family favorite... fruit tart! Thank You🥧💖
When it at the crumbly stage I tip it onto a silicon mat , then lift up the sides of mat and use tgat to press the mixture together, better than using fingers which melts the butter quickly
I love your videos! I was wondering about using the shredding holes on the side of a box grater to shred frozen butter. That would result in very small pieces of butter. Do you think this could work?
Thank you so much for the recipe! I used it for apple galette for Thanksgiving dinner and with all the tips, it did not shrink, it was flaky and tasted great! ♥️
Hi Aya! I can't wait to try your recipe. However I was double checking the measurement for the AP flour and was wondering if 375g is correct for 2.5 cups. I thought AP flour weighs 120g per cup. Do you mind verifying? Thank you so much!
Hi there I love your videos its very informative❤️ I just have question on apple Crumble pie do I bake the crust half way and fill it with filling what is the temperature thank you
You can definitely reuse them. But after using many times, they slowly start getting dirty and absorb all the smells/oils, so I recommend to toss it once you can see that change clearly. If you can eat them... good question!😁 They get toasted each time you use, so I would say you can eat it if it's used just one time. I'm not sure about after a few times.. I should try!
I used rice one time, forgot that that I’d used it for blind baking and cooked it for dinner. It turned to semi mush. It was not good to me but no one complained even after I explained why the texture was mushy.
I like the way you make pastry its new to me. No blind bake much more easier. You don't dot the pastry before chil it again? And no brushing egg white.the pastry before baking it, why?
@@PastryLivingwithAya I want to use your method for my Thanksgiving pies. I'll try my best to convert the instructions to a food processor. I can't do it by hand because of arthritis.
Oh I’m sorry.. I’ll definitely want to show you how to do it with a food processor someday. When you use it, I recommend you to use the “palse” switch instead of on. When I switch on and off with a palse, I can cut butter more evenly. It’ll take seconds with it, so I recommend to keep checking the size of butter toward the end.
@@PastryLivingwithAya Ok. I wasn't sure you saw this because I never was able to see the comment entry. I appreciate it because I had two pie crust disasters today. They will still eat well but presentation isn't very good.
@@PastryLivingwithAya Shrunk badly because it wasn't tucked in tightly. Recipe wasn't as good as I'd hoped and they weren't pies I am likely to repeat anyway. Oh well. Live and learn.
Oh ok. Shrining dough is one of the biggest problem for pie making for sure. If you be careful with all the points I mentioned in the video, you can avoid it a lot more. GOOD LUCK!!!
Hi guys! I hope you enjoyed the video! I'm so excited to finally share this recipe. The amount of ingredients and oven time/temperature are listed in the description box as always!
What kind of rolling pin are you using? Thanks again! Love your videos..
Thank you for sharing 🙏🏼 love it and can’t wait to try. 😁
In
Thank you so much for this recipe that I can't wait to try!!!! I would love to see you do a pâté sucré as well.
Yay!😊 Happy thanksgiving!
The crust looks amazing! So flaky.
Thank you!
She did do it so perfectly and the tips and trucks have worked fir me many years.
You are such a good teacher. Thank you for being so thorough and for reviewing as you go along. I am really happy I found your channel. I'm learning a lot and feeling inspired to try some new things!
I'm so so glad!!😊 Thank you for sharing that. I'm glad you found me!
Aya, I am bound and determined to make great pie dough. I have watched many videos and techniques. I tried several without much success; some have been dismal tragedies! As usual I am impressed by the dedication and precision in your videos. I am excited to try your recipe and method tomorrow- it’s late and I still have to try to save the crust I am working on now. I will be reporting on my attempt! Patricia
Where have you been all my life, oh my god that is the best of the best I have seen. Thanks a lot
Aww thank you😊❤️🙏🏻
I live in a tropical country so pastry making is a real challenge.. Even frizen buts of butter melt real quick..I use two bowls, the smaller one with the dough ingredients and the larger one with iced water, I keep the bottom of the pastry bowl submerged throughout the process and it really helps keep the butter hard ..
I just wanted to say that I deeply appreciate all your videos. Whenever I feel like I'm in a rut or need help with something I just can't quite get, You are usually my first stop. Your content is solid and I feel as though you've helped me grow a bit since I started watching you. Thank you.
OMG thank you😢💕 I'm so so happy to hear that.
Thank you Aya for you patient and thorough videos💕 I have always made the dough too tough as pie isn't something that is part of my culture, and I never had a chance to eat it from a bakery either, so I had no idea whether I was making it right or wrong. I always wondered what everyone meant when they went on and on about a flaky crust! I was hoping you would make a video on making a pie crust.
Now, I can say that I can never go wrong again, thanks to you! I have a pie in the oven right now, which I made with your trusty crust recipe☺️
I love all your recipes. They are precise and the end quality is always excellent. Thank you for your hard work and passion to help others! ❤️
Aww thank you so much Tatinee. Made me feel so warm reading this. I know there are a lot of times baking books skip through explaining why you need to do that or why you get the result. ..which is more important than the actual recipes or steps. It was frustrating for me too. I will continue explaining the whys as much as I could! Thank you.
Please teach us how to make croissants ❤❤ I know yours will be the best!
A most perfect pie crust! Thank you!
Thank you😊❤️
I really loved your skills excellent . Very important recipe thanks
Thank you!🙏🏻
I made the most delicious pie crust! I used ItalianCookingwithJoe recipe here on yt. This recipe has more steps and I can't wait to try it. I love learning new techniques! I love watching you make treats!
I have made your tart crust recipe several times. It is a family favorite... fruit tart! Thank You🥧💖
Thank you😊🙏🏻 I hope you’ll like this one too❤️
Excellent results. Just like you said it would be. Flaky and crispy pie crust!
Thank you! I'm so glad!!
Best crust recipe out there and so we’ll explained. Thank you Aya!
My pleasure😊 Thank you!
Wow! This was so helpful! Thank you very much! So well explained! ❤️👍
Thank you!🙏 Tried!😁
Very serendipitous. I need to make pies this week. Thank you for sharing this. You pie crusts look flakey and delicious, just what I am looking for.
I'm glad you found this channel too!!😊
Thank you very much. This video is as informative and useful as all your other videos. Thank you for your hard work 👍👍👍🌹
Thank you!😊🙏🙏
Thank you as usual I have learned a looot . All the pies look sooo delicious
Awesome❤️ thank you!
I'm writing from Hungary
I'm so excited now I'm baking for New Year's Eve
I made a stuffed pie
It has been fantastic!
Thanks for the recipe!
Happy New Year!
Oh I'm so so glad!!! Thank you for sharing that with me😌 Happy New Year!!
A most perfect pie crust! look sooo delicious Thank you!
You are soo welcome!!😊 Thank you.
Brilliant as always x
Thank you!🙏🏻❤️
I have never added oil to my pie crust. Will try! Thanks!
Hope you like it!😌
When it at the crumbly stage I tip it onto a silicon mat , then lift up the sides of mat and use tgat to press the mixture together, better than using fingers which melts the butter quickly
Thank you so much for sharing your recipe and the tips and tricks to making pie crust!!! Very informative!! I would love to see you do a pâté sablé.
Thank you! I made the sweet tart tutorial A WHILE ago if you like to check out! ;)
@@PastryLivingwithAya Oh awesome! Thank you! 😊
You are amazing, thank you
Thank YOU!!🙏🏻😊
Thanks for the video. I think is great 👍
Thank you!💕
I love your videos! I was wondering about using the shredding holes on the side of a box grater to shred frozen butter. That would result in very small pieces of butter. Do you think this could work?
Thank you😃 I was using a cheese grator a while ago, that totally works as well!
Wow! This a big help forme. I am making apple pie and I am always frustrated with my crust. Thanks a lot 💚
Yay😊 my pleasure!!
Happy Thanksgiving, Aya and family😊
Thank you! 🤗 Happy thanksgiving to you too!!!
Thank you so much for the recipe! I used it for apple galette for Thanksgiving dinner and with all the tips, it did not shrink, it was flaky and tasted great! ♥️
Yay! I’m so glad😊❤️ Thanks for sharing it.
Thanks
Welcome!
Hi Aya! I can't wait to try your recipe. However I was double checking the measurement for the AP flour and was wondering if 375g is correct for 2.5 cups. I thought AP flour weighs 120g per cup. Do you mind verifying? Thank you so much!
Hey wow thank you
My pleasure!!
Hi. Don’t you need to oil the tart moulds first to prevent sticking?
Hi there I love your videos its very informative❤️ I just have question on apple Crumble pie do I bake the crust half way and fill it with filling what is the temperature thank you
It’s up to you! A lot of times, I don’t and bake all at once.
Make tart mini for Halloween in easy way 🙏
Nice job dear Aya 🥰🍁🍂
That was perfect 👌thanks alot
Please teach us Buche de noel (Yule log)cake 🙏
Thank you😊 That's a GOOD one! Thanks for the request!
Where did you get the knurled rolling pin?
Handmade food : happiness and lots of love
Machine Made food : happiness. Friends which one you will select😊🙏.
Good evening from 🌵
I have a quick question 🙋🏻♀️
Are you able to keep reusing the beans for pies; and also they later be useable for eating?
You can definitely reuse them. But after using many times, they slowly start getting dirty and absorb all the smells/oils, so I recommend to toss it once you can see that change clearly. If you can eat them... good question!😁 They get toasted each time you use, so I would say you can eat it if it's used just one time. I'm not sure about after a few times.. I should try!
I used rice one time, forgot that that I’d used it for blind baking and cooked it for dinner. It turned to semi mush. It was not good to me but no one complained even after I explained why the texture was mushy.
Forgot to add that I bought pie weights this year to avoid the possible cooking of baked rice again. 👍 Worked like a charm!
@@PastryLivingwithAya thank you!
Good to know! Now I know. Your family is so sweet!😊
ayaさん こんばんは！サクサクでとても美味しそうです。：）パンプキンパイでいつもパイ生地が生焼けなので今年は空焼きしてからと思っています。ですが。完全に空焼きするとパイフィリング入れて焼いたときエッジが焦げ付きそうなのでホイルとかでカバーしたほうがいいですか？あやさんはどうされていますか？動画の最後のアップルパイは空焼きされてましたか？楽しい感謝祭をお過ごし下さい♡ Happy Thanksgiving!!
初めまして！ありがとうございます＾＾あのアップルパイが空焼きなしでした。底に関しては、空焼きをしない場合、フィリングが液体を多く含むほど焼き目はついてもサクサク感はないのは仕方ないとこあります、残念ながら！サイズにも関係があって、大きいほどそこがしっかり焼かれにくいっていうのはあります。空焼きをするとより生地がしっかりしますが、流したフィリングが液体を多く含むと、やはりサクサク感は軽減します。まだ熱いうちに溶いた卵を表面に塗ることでバリアができて、少しは助けになります！エッジが焦げちゃうときはそういう風にカバーしてももちろん良いですが、空焼き温度を４２５Fではなく４００Fにしてみるとか、底を焼くとき３７５Fを３５０Fにして、少し温度をさげる代わりに少し長く焼くと、焼き目はもう少しマイルドにつきます。試してみてください！ゆりさんも楽しい感謝祭を！！
Thanks so much for the video & your tips!! Been waiting 😉❤️ just a question, can I use this recipe in place of sweet pastry crust?
Thank you for waiting❤️❤️
I like the way you make pastry its new to me. No blind bake much more easier.
You don't dot the pastry before chil it again?
And no brushing egg white.the pastry before baking it, why?
I thought the pies were baked together with the filling...
???
Would love to see you use food processor.
I actually do not have it at home right now but I would love to!
@@PastryLivingwithAya I want to use your method for my Thanksgiving pies. I'll try my best to convert the instructions to a food processor. I can't do it by hand because of arthritis.
Oh I’m sorry.. I’ll definitely want to show you how to do it with a food processor someday.
When you use it, I recommend you to use the “palse” switch instead of on. When I switch on and off with a palse, I can cut butter more evenly. It’ll take seconds with it, so I recommend to keep checking the size of butter toward the end.
@@PastryLivingwithAya you're a sweetie.
Where did you get the knurled rolling pin?
Where did you get the knurled rolling pin?
I got it in Japan more than a decade ago. I'll share with everyone if I find the link!
@@PastryLivingwithAya Ok. I wasn't sure you saw this because I never was able to see the comment entry. I appreciate it because I had two pie crust disasters today. They will still eat well but presentation isn't very good.
Im sorry. But that happens! How was it disaster? Was it sticking to your rolling pin? I hope this video helped.
@@PastryLivingwithAya Shrunk badly because it wasn't tucked in tightly. Recipe wasn't as good as I'd hoped and they weren't pies I am likely to repeat anyway. Oh well. Live and learn.
Oh ok. Shrining dough is one of the biggest problem for pie making for sure. If you be careful with all the points I mentioned in the video, you can avoid it a lot more. GOOD LUCK!!!