There are so many food content-creators out there that it's easy to miss an incredible gem like Helen. Thank the Google that it served up her homemade pasta dough to me one day when I was searching. I had never heard of her before. Now, I always go to her for tricky staples like pie crusts. This woman can teach.
I could listen to her speak forever. I am always amazed at people that were born to teach. I have only made pie crusts twice successfully so trust me when I say I am a novice at working with dough. This recipe came together the same as in the video. The pressing of the butter between the fingers is pure genius. I felt so accomplished when my folded packets of dough looked like the video which only proves how easy this recipe is to accomplish. Wonderfully easy dough to work with, roll and place in pan. Thank you for what is now my go-to recipe for pie crusts.
Dear Helen, Thank you once again for such a straight forward, easy to understand tutorial. I made this tonight and used it in a tart with mushrooms, leeks and goat cheese. The pastry was fantastic: flackery, buttery and crisp all around. My husband actually asked if next time I could just make the pastry without any filling; he’ll just eat it as a cracker. High praise indeed for the dough but a bit of a Pyrrhic victory for my filling. Thanks, you are a wonderful teacher.
I made dough with this technique before. It's best to do it in an air conditionned room or during the dry, cold winter. If it's slightly hot, the end results is a very wet/sticky dough which is frustrating to roll, and shrinks a lot during blind baking and can get scarily soggy if the filling is wet. But it's the best for all french tart recipes!
Helen you are a life saver! I'm going to be making this dough tomorrow. It's been many years since I've last baked a pie, and the process of incorporating the butter and the flour was making me so nervous. Other videos were adamant that one must use a fork or that thingy to cute in the butter, that the bowl has to be chilled too, that only a few drops of water at a time... and here you are, going against all those rules. Thank you so much, I can't wait to do it this way when I wake up! It will be an apple pie, and thanks once again to you, I'm going to be making the filling and dough ahead. Wishing you and your family peaceful, happy holidays from Hungary.
Great tip with the foil hanging over the edge. If any of you can't find bleached AP flour, I've had some success mixing 60-70% cake flour with 30-40% bread flour by weight.
I’m going to be making savory hand pies this coming week, and I can’t wait to try this recipe. Thank you, Helen, for actually showing the kneading process! Like you say in your video, most videos showing pie dough say to add the water, and then magically there’s this perfect, even dough that is a dream to roll out. My pie doughs tend to fall apart when rolling and transferring to the pan. Immense frustration, and a lot of wasted butter and time! I feel like they may be too dry or something, but I’m scared of adding water. But your clear videos show the texture, and YOU GIVE THE MEASUREMENT IN WEIGHTS! Thank you! I so many times see “2.5 cups of flour,” but know that that means different things depending on the flour and how compact it is. This video is fantastic!
Your vodka pie dough recipe was the best thing that happened to me. I never cheated on you until a month or so ago when I tried Stella's recipe. I've used it 4 times now and was going to swear off it, because even though it was incredibly flaky, it had tough bits and was greasy. Thank you for explaining why! You are also a pastry goddess. You teach so beautifully!
I had the same problem with Stella's dough when I used King Arthur All-purpose flour. Once I switched to bleached Gold medal, it turned out amazingly well :)
@@helenrennie I found this very helpful. thank you. If only cooking instructions would be as specific about cooking oils in general. For example Generic "vegetable oil" isn't helpful. What kind? Exactly what kind?
This is absolutely great for me, who really is not a Baker, but wants time to time make some nice Tarts for my Food Lover Group (read me and my Cooking Friends) - Mentoning you of course and surely Stella Parks... You are such an Inspiration and Tutor every time... Thank you and for your Time...
Stella's version is good for pies where the dough is pre-baked. It is a big NO NO for wet fillings because it always creates a thick gummy layer(that touches wet ingredients) even if the outside is flaky and well cooked. For wet filling, no prebake pies, just use very dry classical pie dough.
Completely agree. I tried twice to bake a pumpkin pies for Thanksgiving, using this crust recipe. Both times, the crust was soggy and the pies didn't set. Down the garbage disposal. The dough is the easiest I've ever worked with and when we tasted the crimped edge, it is delicious and so flaky, but it is useless as a conventional pie crust when it is not pre-baked.
@@pamelabengier2290 wait I’m confused. You’re saying that it’s only for prebaked pie crusts but then gave an example of your pumpkin pie crust didn’t work. Are you not blind baking the crust before adding the pumpkin pie filling? Or do you mean you don’t think the crust works if you prebake it?
@@iggyb49Hello, I do not blind bake the crust for a pumpkin pie. I have not tried the dough in a blind bake crust. I admit that I made my original comments when I was frustrated to have lost two pies. The crust is a dream to make and the best tasting pie crust I have eaten. Since my post, I have been reading everything I could find on this recipe and watched all of Helen's pie videos again (which is a joy, no matter how many times I see them). I am determined to make a success with this dough, so watch this space. Do you blind bake the crust for your pumpkin pies? I've only used blind baked crust for cream pies and cold pies such as strawberry. For other pies such as pumpkin and blueberry, I do not blind bake. Has anyone used this recipe as a raw crust? I'm very interested in any tips.
@@pamelabengier2290 Thanks for the clarification. And yes, for me I blind bake my pie crust for pumpkin pies. Or I guess for any custard-type pies, for that matter. If you make the filling on the stove-top, a good recommendation is to make your filling on the stove while the crust bakes. Then, when the crust is ready, you pour hot filling into the hot crust and put back in the oven. From there, it's only 25-35 minutes until the pie is baked. Even in Stella's cookbook, Bravetart, which is where Helen got the recipe, the pumpkin pie in there (or technically, Butternut Pumpkin Pie), has instructions to put the filling into a pre-baked pie crust. Give it a try with blind baking the crust. I think that might help.
Helen have you tried entertaining with Beth technique of freezing the tart dough before filling and baking - making it possible to skip the pre baking step ???
the dough didn't look close to what it looked like in this video after i added the water. it looked more like a cookie dough than pie dough, it was very wet. it was sticky, and all the dry flour was gone but it was still very wet. i had to add 100+g more flour to make it look close to the video.. was the water not cold enough? was it because i work in a hot climate (ambient temp 29 degrees C)? the butter didnt appear like it was melting yet..
This dough was indeed flaky but it was very very TOUGH - not again for me so going back to my prior recipe by Bernard Clayton. By the way Gold Medal has a highly inconsistent protein count. It can vary anywhere between 9.25 to 12.5 depending on where you live. Pillsbury however is a consistent 9.25 or 9.5 (i forget which one). King Arthur is always a 12.5. How do I know? Because many years ago I read a university study that tested protein count between Gold Medal and Pillsbury. I was so shocked by their results that I called both Gold Medal and Pillsbury and sure enough they verified the university results above. Curious, I also called King Arthur - - they verified that their protein count was 12.5. So since then for baking, I have always always used Pillsbury with excellent results because of the consistent lower protein count. This way if something goes wrong, I k;now it was not the protein count of the flour.
Thank you so much for all this useful info on flour. I was just using Gold Medal because that's what Stella Parks suggested, but if Pillsbury is more consistent, that's definitely a better option.
I thought if Helen is fawning over this dough it must be something. Thank you for your comment, and I’ll look at your recommendation instead of wasting my time on this recipe. I see others have had to make different adjustments, as well. I’ve checked out from the library Brave Tart and was not impressed. It’s a bunch of hype without substance, imho. Maybe the CIA isn’t the best trainer after all for baking? 😂
@@helenrennie I will try this again. The initial result must have been my error. Oh by the way everyone, on a totally different recipe-- Helen's braised turkey thighs are fantastic!!
Helen, I don’t know if you will see this but I have a question. I’d like to use this recipe to make rectangular apple hand pies so I need long strips of dough rather than large circles. Do you think I could put this through a pasta roller?
For some pie dough recipes it doesn't, but for this one it does. I tried making this with King Arthur unbleached all-purpose and all the butter leaked out (i am not the only one who has this problem with this recipe). you really need low protein bleached all-purpose flour for this.
Going to try this blind baking method. My oven is heated by bottom and top elements ( broiler elements at top ) . Would I use both elements to bake or just the bottom ? Many thanks
Thank you for your fast answer. The flour has been bought now I will do a dry run before the real deal on Thanksgiving! I am addicted to your videos and have learned so much. Thank you again!
It's been a long time since I baked a pecan pie, but here is Stella Park's Pecan Pie, so check what she does: www.seriouseats.com/2019/11/impossible-pecan-pie-video.html
Well I tried to make it 3 times and didn’t succeed because I live in a very warm place, do you have another recipe that would suit me better for this temperature? It’s like making mille feuille dough which is impossible to make with butter, there are special fats to get it, but the taste isn’t good
Hi Helen! Love your videos, including this one. I’m looking forward to trying it soon. Thank you for including the conversions, but what would it be for the 225g of flour? I consulted one conversion website that returned 1.580944 cups. 🙂
that's why I don't give it in cups because cups are as accurate as handfuls. I explain all this in the description below the video. you can get a scale for $11 on amazon. if you want a demo for how cups don't work, check a link below this video. some recipes are flexible enough to accomodate whatever amount of flour. this is not one of them.
@@helenrennie Thank you so much for your kind reply; I’m sure you’re quite busy! (I’m originally from Weymouth, Massachusetts, and I hope to have the chance to take one of your classes in person one day.) I’m curious - what do you think are the most significant differences in the recipes, and why do you think the vodka recipe is easier? The ingredients are quite similar, except that the vodka version uses unbleached all-purpose flour and Stella Parks’s uses bleached. The vodka recipe includes a quarter cup vodka and a quarter cup of water, and Stella’s has a half cup of water only. In the vodka preparation, there are two iterations of swiping/squooshing the buttery dough across the work surface, and Ms. Parks recommends squishing each little square of floured butter one time before assembling the dough into discs, followed by rolling and folding the dough several times like a letter. Otherwise, pretty similar. In terms of pure flavor, do you think using that quarter cup of vodka makes a significant difference? Kenji’s original claim was that it had a pronounced and beneficial effect on evaporation and the gluten in the dough, and thus improved both flavor and texture. The second specific difference is choosing bleached over unbleached flour. I’ve made batches of dough with both and haven’t noticed a discernible difference, but then again I’m a novice with a perhaps unsophisticated palate. The only other significant variable I can think of is whether to use American butter or European! (I’ve spent far too much time in the grocer’s aisle staring at packages of butter!!) At any rate, this is really meant as a fan’s message of appreciation. I think you are extremely knowledgeable and talented. (As a professional actor, I’m particularly impressed with how articulate you are and with your delightful, relaxed camera presence.) I’ve made your apple galette 5 times now - with the various dough choices mentioned above - and my guests have been wowed each and every time. Ditto for your excellent recipe for short ribs. Thank you so much and congratulations on your continued success.
I just finished watching that video at serious eats....yeah gave fire to mankind but then he was imprisoned and an eagle would come and eat his regenerating liver everyday. ..
I was wondering, does this recipe benefit from fraisage? I've been making dough the standard French way with very little water and no folds, but with fraisage, I am wondering if this recipe yields a superior result. Thanks in advance!
This is flakier than using fraisage. but you need to try the whole thing to get the full effect. just applying the folds to a different recipe with a different fat to flour ratio, different type of flour, etc could end up with a very different end result. I've tried MANY pie doughs. This one is very particular (every detail matters), but it does produce the tastiest crust I've ever had.
@@helenrennie Thank you very much Helen, you've been very kind in replying to me. I will give this a shot soon and let you know, in the mean time you've earned a subscriber. Cheers!
@@helenrennie I have tried making your leek and spinach quiche and while the filling was absolutely delicious both in texture and taste, I can't say the same for the crust. I followed your instructions to the letter, the upper borders were extremely flaky and tasty, yet the bottom and sides ended up being soggy despite having been blind baked. The temperature of the dough was appropriate throughout, I used a disposable aluminium pan, buttered and floured (was this a mistake?), the rolled dough was left uncovered just as you recommended in the corrections video. Any advice?
There are so many food content-creators out there that it's easy to miss an incredible gem like Helen. Thank the Google that it served up her homemade pasta dough to me one day when I was searching. I had never heard of her before. Now, I always go to her for tricky staples like pie crusts. This woman can teach.
The only downfall of this channel is the hunger it induces. Thank you for making my life so delicious!
I could listen to her speak forever. I am always amazed at people that were born to teach. I have only made pie crusts twice successfully so trust me when I say I am a novice at working with dough. This recipe came together the same as in the video. The pressing of the butter between the fingers is pure genius. I felt so accomplished when my folded packets of dough looked like the video which only proves how easy this recipe is to accomplish. Wonderfully easy dough to work with, roll and place in pan. Thank you for what is now my go-to recipe for pie crusts.
Dear Helen,
Thank you once again for such a straight forward, easy to understand tutorial. I made this tonight and used it in a tart with mushrooms, leeks and goat cheese. The pastry was fantastic: flackery, buttery and crisp all around. My husband actually asked if next time I could just make the pastry without any filling; he’ll just eat it as a cracker. High praise indeed for the dough but a bit of a Pyrrhic victory for my filling. Thanks, you are a wonderful teacher.
I made dough with this technique before. It's best to do it in an air conditionned room or during the dry, cold winter. If it's slightly hot, the end results is a very wet/sticky dough which is frustrating to roll, and shrinks a lot during blind baking and can get scarily soggy if the filling is wet. But it's the best for all french tart recipes!
Thank you for the additional information. A French pastry type dough is what I’m looking for. 👍🏻
I feel like people used their summer kitchen in the winter to do things like make pie dough. It would be like walking into a freezer to make dough.
Helen you are a life saver! I'm going to be making this dough tomorrow. It's been many years since I've last baked a pie, and the process of incorporating the butter and the flour was making me so nervous. Other videos were adamant that one must use a fork or that thingy to cute in the butter, that the bowl has to be chilled too, that only a few drops of water at a time... and here you are, going against all those rules. Thank you so much, I can't wait to do it this way when I wake up! It will be an apple pie, and thanks once again to you, I'm going to be making the filling and dough ahead. Wishing you and your family peaceful, happy holidays from Hungary.
Great tip with the foil hanging over the edge. If any of you can't find bleached AP flour, I've had some success mixing 60-70% cake flour with 30-40% bread flour by weight.
I’m going to be making savory hand pies this coming week, and I can’t wait to try this recipe. Thank you, Helen, for actually showing the kneading process! Like you say in your video, most videos showing pie dough say to add the water, and then magically there’s this perfect, even dough that is a dream to roll out. My pie doughs tend to fall apart when rolling and transferring to the pan. Immense frustration, and a lot of wasted butter and time! I feel like they may be too dry or something, but I’m scared of adding water. But your clear videos show the texture, and YOU GIVE THE MEASUREMENT IN WEIGHTS! Thank you! I so many times see “2.5 cups of flour,” but know that that means different things depending on the flour and how compact it is. This video is fantastic!
Your vodka pie dough recipe was the best thing that happened to me. I never cheated on you until a month or so ago when I tried Stella's recipe. I've used it 4 times now and was going to swear off it, because even though it was incredibly flaky, it had tough bits and was greasy. Thank you for explaining why! You are also a pastry goddess. You teach so beautifully!
I had the same problem with Stella's dough when I used King Arthur All-purpose flour. Once I switched to bleached Gold medal, it turned out amazingly well :)
@@helenrennie I found this very helpful. thank you.
If only cooking instructions would be as specific about cooking oils in general. For example Generic "vegetable oil" isn't helpful. What kind? Exactly what kind?
Wow! Thanks! I have her book and watched Stella video but your explanation is just what I needed!!!!!
This is absolutely great for me, who really is not a Baker, but wants time to time make some nice Tarts for my Food Lover Group (read me and my Cooking Friends) - Mentoning you of course and surely Stella Parks... You are such an Inspiration and Tutor every time... Thank you and for your Time...
Thank you! Will be making my first pies this Thanksgiving!
Thanks Helen 👍🏻👍🏻👍🏻🥧🥧🥧🥧
Looks great and I will try even though I have to purchase bleached flour for this. I usually avoid it. I am going to make a chocolate cream pie.
👏🏻👏🏻great results!
Классный рецепт, спасибо!
Thank you, Helen. Can you use this pie crust to make apple pie? How would you do that with a top crust also?
This is a great tutorial!!! 🤗 Thank you!!
Stella's version is good for pies where the dough is pre-baked. It is a big NO NO for wet fillings because it always creates a thick gummy layer(that touches wet ingredients) even if the outside is flaky and well cooked. For wet filling, no prebake pies, just use very dry classical pie dough.
Completely agree. I tried twice to bake a pumpkin pies for Thanksgiving, using this crust recipe. Both times, the crust was soggy and the pies didn't set. Down the garbage disposal. The dough is the easiest I've ever worked with and when we tasted the crimped edge, it is delicious and so flaky, but it is useless as a conventional pie crust when it is not pre-baked.
@@pamelabengier2290 wait I’m confused. You’re saying that it’s only for prebaked pie crusts but then gave an example of your pumpkin pie crust didn’t work. Are you not blind baking the crust before adding the pumpkin pie filling? Or do you mean you don’t think the crust works if you prebake it?
@@iggyb49Hello, I do not blind bake the crust for a pumpkin pie. I have not tried the dough in a blind bake crust. I admit that I made my original comments when I was frustrated to have lost two pies. The crust is a dream to make and the best tasting pie crust I have eaten. Since my post, I have been reading everything I could find on this recipe and watched all of Helen's pie videos again (which is a joy, no matter how many times I see them). I am determined to make a success with this dough, so watch this space. Do you blind bake the crust for your pumpkin pies? I've only used blind baked crust for cream pies and cold pies such as strawberry. For other pies such as pumpkin and blueberry, I do not blind bake. Has anyone used this recipe as a raw crust? I'm very interested in any tips.
@@pamelabengier2290 Thanks for the clarification. And yes, for me I blind bake my pie crust for pumpkin pies. Or I guess for any custard-type pies, for that matter. If you make the filling on the stove-top, a good recommendation is to make your filling on the stove while the crust bakes. Then, when the crust is ready, you pour hot filling into the hot crust and put back in the oven. From there, it's only 25-35 minutes until the pie is baked.
Even in Stella's cookbook, Bravetart, which is where Helen got the recipe, the pumpkin pie in there (or technically, Butternut Pumpkin Pie), has instructions to put the filling into a pre-baked pie crust.
Give it a try with blind baking the crust. I think that might help.
Helen, can I use this dough recipe for making a savory pie? Like shepherds pie or chicken pot pie? I love how easy this recipe is. 😊
Helen have you tried entertaining with Beth technique of freezing the tart dough before filling and baking - making it possible to skip the pre baking step ???
awesome!
This was super useful thanks!
I may try this with white lily as it has less gluten than gold medal but more than cake flour.
the dough didn't look close to what it looked like in this video after i added the water. it looked more like a cookie dough than pie dough, it was very wet. it was sticky, and all the dry flour was gone but it was still very wet. i had to add 100+g more flour to make it look close to the video.. was the water not cold enough? was it because i work in a hot climate (ambient temp 29 degrees C)? the butter didnt appear like it was melting yet..
“Find a flour with a fairly low protein content”
* cries in Canadian *
(For context Canadian flour is VERY high protein)
Make strudel instead. Your flour is perfect for it.
Can this recipe be doubled for a slab pie (1/2 sheet pan size)?
This dough was indeed flaky but it was very very TOUGH - not again for me so going back to my prior recipe by Bernard Clayton. By the way Gold Medal has a highly inconsistent protein count. It can vary anywhere between 9.25 to 12.5 depending on where you live. Pillsbury however is a consistent 9.25 or 9.5 (i forget which one). King Arthur is always a 12.5. How do I know? Because many years ago I read a university study that tested protein count between Gold Medal and Pillsbury. I was so shocked by their results that I called both Gold Medal and Pillsbury and sure enough they verified the university results above. Curious, I also called King Arthur - - they verified that their protein count was 12.5. So since then for baking, I have always always used Pillsbury with excellent results because of the consistent lower protein count. This way if something goes wrong, I k;now it was not the protein count of the flour.
Thank you so much for all this useful info on flour. I was just using Gold Medal because that's what Stella Parks suggested, but if Pillsbury is more consistent, that's definitely a better option.
I thought if Helen is fawning over this dough it must be something.
Thank you for your comment, and I’ll look at your recommendation instead of wasting my time on this recipe. I see others have had to make different adjustments, as well.
I’ve checked out from the library Brave Tart and was not impressed. It’s a bunch of hype without substance, imho. Maybe the CIA isn’t the best trainer after all for baking? 😂
@@helenrennie I will try this again. The initial result must have been my error.
Oh by the way everyone, on a totally different recipe-- Helen's braised turkey thighs are fantastic!!
The crinkled aluminum… you know when you see someone do something new and your mind is blown?
Is this dough strong enough to hold up to a savoury filling as in a hand held pasty eg Cornish pasty ??
Yes, it is.
Helen Rennie Gracias
Would this work with non-dairy butter? I use earth balance.
Helen, I don’t know if you will see this but I have a question. I’d like to use this recipe to make rectangular apple hand pies so I need long strips of dough rather than large circles. Do you think I could put this through a pasta roller?
Dimension of the pie pan?
Is this crust suitable for a strawberry cake?
I have a question - does it matter if your flour is bleached or unbleached, as long as it's all-purpose?
For some pie dough recipes it doesn't, but for this one it does. I tried making this with King Arthur unbleached all-purpose and all the butter leaked out (i am not the only one who has this problem with this recipe). you really need low protein bleached all-purpose flour for this.
Going to try this blind baking method. My oven is heated by bottom and top elements ( broiler elements at top ) . Would I use both elements to bake or just the bottom ? Many thanks
I am not sure. I would check your oven manual. Most people don't keep them but they are easily findable on-line by googling for " manual"
Helen Rennie will do, thanks
Love your recipes Helen, Did you put a piece of parchment under the foil?
Yes, just in case the foil sticks.
Can I use unbleached all purpose flour of the brands of your choice ?
i haven't tested that. flour is cheap and your time is not. why risk it?
Thank you for your fast answer. The flour has been bought now I will do a dry run before the real deal on Thanksgiving! I am addicted to your videos and have learned so much. Thank you again!
Can we use White Lily flour (9% protein)?
I haven't tried that.
So this is probably a dumb question, but for a pecan pie.. would i still bake the crust for an hour???
It's been a long time since I baked a pecan pie, but here is Stella Park's Pecan Pie, so check what she does: www.seriouseats.com/2019/11/impossible-pecan-pie-video.html
@@helenrennie thank you!!!
Well I tried to make it 3 times and didn’t succeed because I live in a very warm place, do you have another recipe that would suit me better for this temperature? It’s like making mille feuille dough which is impossible to make with butter, there are special fats to get it, but the taste isn’t good
this one will be way better in warm climate: th-cam.com/video/_9hi64vAeJU/w-d-xo.html
Helen Rennie thank you
Hi Helen! Love your videos, including this one. I’m looking forward to trying it soon. Thank you for including the conversions, but what would it be for the 225g of flour? I consulted one conversion website that returned 1.580944 cups. 🙂
that's why I don't give it in cups because cups are as accurate as handfuls. I explain all this in the description below the video. you can get a scale for $11 on amazon. if you want a demo for how cups don't work, check a link below this video. some recipes are flexible enough to accomodate whatever amount of flour. this is not one of them.
Thank you for letting me know!
What happened to the vodka?! I thought vodka was the secret to dough perfection! I’ve used it several times now. Was it a myth? Has it become passé?!
it's a completely different recipe. both are good. Stella's is tastier, but vodka is easier.
@@helenrennie Thank you so much for your kind reply; I’m sure you’re quite busy! (I’m originally from Weymouth, Massachusetts, and I hope to have the chance to take one of your classes in person one day.)
I’m curious - what do you think are the most significant differences in the recipes, and why do you think the vodka recipe is easier? The ingredients are quite similar, except that the vodka version uses unbleached all-purpose flour and Stella Parks’s uses bleached. The vodka recipe includes a quarter cup vodka and a quarter cup of water, and Stella’s has a half cup of water only. In the vodka preparation, there are two iterations of swiping/squooshing the buttery dough across the work surface, and Ms. Parks recommends squishing each little square of floured butter one time before assembling the dough into discs, followed by rolling and folding the dough several times like a letter. Otherwise, pretty similar.
In terms of pure flavor, do you think using that quarter cup of vodka makes a significant difference? Kenji’s original claim was that it had a pronounced and beneficial effect on evaporation and the gluten in the dough, and thus improved both flavor and texture.
The second specific difference is choosing bleached over unbleached flour. I’ve made batches of dough with both and haven’t noticed a discernible difference, but then again I’m a novice with a perhaps unsophisticated palate.
The only other significant variable I can think of is whether to use American butter or European! (I’ve spent far too much time in the grocer’s aisle staring at packages of butter!!)
At any rate, this is really meant as a fan’s message of appreciation. I think you are extremely knowledgeable and talented. (As a professional actor, I’m particularly impressed with how articulate you are and with your delightful, relaxed camera presence.) I’ve made your apple galette 5 times now - with the various dough choices mentioned above - and my guests have been wowed each and every time. Ditto for your excellent recipe for short ribs.
Thank you so much and congratulations on your continued success.
I just finished watching that video at serious eats....yeah gave fire to mankind but then he was imprisoned and an eagle would come and eat his regenerating liver everyday. ..
I was wondering, does this recipe benefit from fraisage? I've been making dough the standard French way with very little water and no folds, but with fraisage, I am wondering if this recipe yields a superior result. Thanks in advance!
This is flakier than using fraisage. but you need to try the whole thing to get the full effect. just applying the folds to a different recipe with a different fat to flour ratio, different type of flour, etc could end up with a very different end result. I've tried MANY pie doughs. This one is very particular (every detail matters), but it does produce the tastiest crust I've ever had.
@@helenrennie Thank you very much Helen, you've been very kind in replying to me. I will give this a shot soon and let you know, in the mean time you've earned a subscriber. Cheers!
@@helenrennie I have tried making your leek and spinach quiche and while the filling was absolutely delicious both in texture and taste, I can't say the same for the crust. I followed your instructions to the letter, the upper borders were extremely flaky and tasty, yet the bottom and sides ended up being soggy despite having been blind baked. The temperature of the dough was appropriate throughout,
I used a disposable aluminium pan, buttered and floured (was this a mistake?), the rolled dough was left uncovered just as you recommended in the corrections video. Any advice?
Здесь Нужна мука с низким содержанием протеина? Похоже любая российская мука подойдёт.
exactly. relatively low-protein works great for this recipe. it should be close to cake flour, not bread flour.
@@helenrennie I didn't know about it thank you for the reply.
Can I make kind of croissants with that dough?
Bleached flour is illegal in Europe
Luckily for us. I didn't know such thing existed until I started watching Helen's videos
How stupid.
No vodka!? I'll stick to AP flour. No bleached flour for me.
its called scotch puff or rough puff dough.
Nothing new.
😂😂😂lol no.
Gold Medal or Pillsbury flour? HA HA HA HA, that's all utter crap. Hard to take you seriously after that.