All Butter, Really Flaky Pie Dough (and A Perfect Apple Pie!) | Smitten Kitchen with Deb Perelman
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- GET THE RECIPES:
* ALL BUTTER, REALLY FLAKY PIE DOUGH: smittenkitchen...
* EVEN MORE PERFECT APPLE PIE: smittenkitchen...
Today is the day, the day you are going to master all butter, really flaky pie dough and never look back. It's dead simple-just keep everything really cold and it will all be ok. Pie season: We are so ready for you.
#debperelman #smittenkitchen #piedough #applepie #thanksgiving
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VIDEO CREDITS:
Production Coordinator: Sara Eagle
Calvin Robertson
Vincent Cross
Alberto Mojica
Editor: Jeremy Ylagan
ANIMATION CREDITS:
John Finley
Jeremy Ylagan
Alicia Prieto
Welcome to Season 2! What pie are you planning to make with this pie dough recipe this holiday season? Let me know in the comments!
This was great! Thank you. Can you do a follow-up about baking a blind crust (for pumpkin pie, etc.) ? That's where I always fail!
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I’m going to make mini muffin sized pecan pies, a double crust apple pie, an apple crumb pie and (hopefully) a lemon meringue pie
I’ve made a lot of pies, and they’re always a nightmare to deal with. Watching this video was incredibly helpful. It was like you could see every dumb baking thing I’ve previously done and addressed them all. Thanks Deb, love love love these videos!
Love love love! What I’d really like to see is how you cut that beautiful pie… seems like that’s where I’d end up butchering it 🤣
I actually made this last week! It was my first time using this recipe, first time trying a lattice top, and I've only made a handful of pies before then. I definitely didn't let the dough cool down enough, and it was such a sticky, frustrating moment. I'll make sure to focus on that part more next time. The lattice instructions were super helpful, that part turned out great! The bottom of my pie definitely didn't cook very well, though, so I think I'll parbake it a bit next time. The filling flavor was incredible! Even though I had some trouble with it on the first try I'm super glad you're helping us all out in the kitchen, Deb. You're my go-to blog for recipes!
I blind bake the base for about 10 mins pricking the pastry with a fork all over to prevent it from rising. Oven setting 375 degrees. Allow to cool before adding filling.
I had to add a couple of tablespoons of extra water since my dough wasn't coming together like yours. Everything else was perfect.
Wow, beautiful crust... you make it look so easy to make. Thank you for sharing your beautiful recipe video. God bless 🙏
Your pie dough looks awesome. I will be making this dough for all of my pies for CHRISTmas. Thank you for sharing.
I absolutely LOVE your recipes. What a great tutorial. Since pies are my favorite dessert, I will be trying this one for sure--it looks fabulous. Thanks so much!
Deb, you are one of my favorite people on the planet. I’ve been a huge fan since your very early SK days. So course I love your videos. And this pie crust (I’ve been making it for years now).
My poor dogs, must have PTSD from me setting off the fire alarm when cooking. Your timer sound is similar enough to send them into panic. I’ll share some pie dough scraps, which will surely put me back in their good graces.
Can’t wait for cookbook #3!
Happy Thanksgiving Perlmans
You’ve made me feel more confident! Thanks!
Yay, so happy you're back!! 💜
I never seem to be able to get my butter worked down that small in my flour, even using my pastry blender. Do I need to keep working it longer? Or could my blender blades be too far apart (lots of butter gets stuck in between them)? I've only done biscuits and scones so far, and they're always tasty, but I know it's more important for pie dough and I'd like to try. 🙃
Thanks for making this simply. I love it!
Lovely
I love it that you demonstrate cooking and baking in a normal sized kitchen, instead of a HUGE one. How many people really have a kitchen that big? You show us that it really can be done if you're organized.
It'd be helpful for you to tell those of us who live in very dry places how much water is OK to add. 1/2 c. is not enough if your flour is very dry.
I attempted this for the first time this week and it tasted amazing, but I think I made a mistake on the step where you add the water. I got impatient with it not coming together and ended up adding about 8 extra tablespoons of water, which made it very dense. The bottom crust ended up a little chewy and I think that's what caused it.
Awesome video Deb
THANK YOU FOR THIS! So helpful. Happy holidays to me 😆
I wonder how you were able to cut it without a mess. There would be a space between the baked apples and the top lattice and then when you cut it it would all fall apart.
Making a couple of Sweet Potatoe Pies this afternoon 😋😋😋😋
Hi Deb! Where is your pastry blender from? Idk if I just use too cold butter or too cheap of a blender but mine doesn't seem durable enough to cut the butter without the blades going all crooked.
My mom always said a pie wasn’t good if it didn’t cook over
Hi.
First time here, and I like what you do, easy to follow and made with love.
Downside; please provide "Metric" ingredient measurements as well....most of the world use metric, so please help us get it right....and double your audience immediately. Thank you.
Both the pie dough and the apple pie recipes on my site have metric measurements -- most recipes on the site (and in both of my books) do. Let me know if you find a recipe where they're missing and I'll be happy to add them.
You are my favourite food blogger by light years. I adore these videos. The short series concept just makes them really special and we really get a sense of you. So much better than those generic overhead shots with someone else’s hands. As an aspiring food blogger, I’m so happy to watch your success. Please carry on doing what you do Deb! x
Thank you for this encouraging and helpful lesson! Reduce those luscious spiced juices in the microwave in a glass Pyrex pitcher before pouring them over the apples for a crisper bottom crust. We are going with a sour cream apple and cranberry filling for this year’s Thanksgiving pie.
You should take a lot of the work out of it instead of cutting the butter into chunks over and over by just use a cheese grader and shred all the butter directly into the bowl of your flour and other ingredients then ightly mix by hand tossing the dough until thoroughly mixed and still fluffy. Then in the freezer for half an hr. To chillyhen take out ND continue. You could put your apples in a buttered pan with about half up of sugar cinnamon and lightly si.mer your filling to mKe them tender. So when you're finished with your pie crust and finish pre-baking it before the filling is finally cooked with the filling . This should give you a vary eveniy placed butter pcs all through your dough. 14:29
Love this video! I've been making pies for 35 years and learned many new things in this video. Keep it cold! Roll it slowly, take your time! Make lattice pieces out of a rectangular shape! Use all the juices! Awesome!
With all the Juice that you added would Blind Baking the bottom Crust keep it from being soggy, or is that just a matter of fact? Thx
I've been using all-butter dough recipes for years and still finding there is more to learn. Made an apple pie the other week and my great-grandmother's pumpkin pie is next on the list. I always appreciate that your approach to cooking, and now videos, is honest, humorous, authentic and very real-world applicable. I feel like we could hang out to chat over coffee and a snack. Looking forward to book #3!
I use this recipe all the time! I literally have some in my freezer now for when I'm craving some pie.
Deb…you are the Best! I could watch you making mud pies & love it.
How much salt? Thank you❤
Are there any additional tips to assuring that the bottom of the pie doesnt get soggy? I do bake close to the bottom of the oven and sometimes will cover the pie crust bottom with apricot jam... but other tips welcome
I was interested in this topic too. I usually bake the base blind for 8 mins or so before hand, Interested to hear your thoughts Deb. We don't like a soggy bottom!
Yes also wondering how to blind bake for a pumpkin pie
Great - think I'd use a large metal bowl for the crust - re-chills quicker in fridge.. ? Same humble 'tool' I've used forever, but 2/3 c butter to 2 c flour - think the whole cup is the secret ;) I also appreciate no fear mongering about 'too much flour' when rolling lol! I think always rolling from the middle out is also helpful.
Excellent instructions. Pastry desserts are my favourite, and I love to make them, but I do struggle rolling out the pastry. These tips will be very helpful. Thanks!
I'll have a slice of that right now.!!! Best Damn Looking Apple Pie on the Web. Oh how I miss picking apples in the fall up in NY and NJ to come home and make one of these. Tell me how you feel about using Granny Apples, Green Apples for the apples. That's what I always used. Fresh off the tree and the entire house smelled like we had apple cinnamon candles burning. DELICIOUS!!!
My pie crust tastes great (I use basically the same recipe as you) but I cannot get the edge to look pretty. Mine always looks like a 5 year old tried to crimp it!
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! I look forward to watching new videos! ❤️🧡💜💚
Hello, as I've reviewed many videos on pie crust, ppl always mentioned to never just dip the measuring cup into the flour, but to scoop it in, then level off, so I was very curious why ur dip & level the flour ? Thank you 🙏
My 25 year old daughter sent me your blog during the summer because I was not having fun making food and she said she really liked you and your recipes. I watched this video and on Thanksgiving morning, with a list of things to do, I watched it again while I made my crust. I just want to say it was a surprise how pleasant your company and instructions were at that time. I just focused and did everything you said:) The pie was perfect. I forgot to put the starch in for thickening, it didn't matter. Juices were everywhere but I had a parchment covered pan, so it didn't matter. There were so many apples and the whole thing was delicious. Later my aunt emailed me to wish me a Happy Thanksgiving and I told her about the pie. She said she bombed her pie so I sent this video and she responded the next day that she loved it. Thats a long way to say, you just gave three generations a great and easy pie. Thank you:))) Video recipes make me smile.
I love your video. Your fun, concise and so easy to understand. Ty for this pie dough recipe.
I’ve been making your pie crust for years- it made crust-lovers out of my family! I thought I piled my apples high, but you’ve shown me I can do better. 😂
Took well over half a cup of water to get the dough to the desired consistency...
If I could only use Pillsbury pie crust to make kolaches or kifli..😏
Thank you, I see what I’ve been doing wrong - finally. Cold dough throughout is the secret!
So great to see a video that doesn't tell me to stick it all into a kitchen machiine and pulse it. I don't have a kitchen machine!
Less carbohydrates in lard than butter. Also, Lard is good fat.
Just the best. So personable and the most delicious, never-fail recipes. Happy to see a season 2.
If I want to do a quiche dough, just eleiminate the sugar?
Believe in Jesus .Jesus saved everyone from hell .God bless you .
LOVE this video! I've been baking pies for years, but the edges seem uneven, have some pastry shrinkage and basically just needed your incredibly helpful tips as you slowly, calmly explain everything! I'm also switching from using my food processor to blending pastry ingredients in the metal bowl! Cold is king, for sure!! Happy delicious holidays😋
Thx for these great tips. Def upped my apple pie crust game
Been making this pie crust with your buttermilk sweet potato pie on repeat. It’s fabulous! We have loads of sweet potatoes, ginger and turmeric from our garden. I put the fresh ginger and turmeric to infuse in the buttermilk. This pie is our favorite! Thanks Deb!!
that sounds so delicious!
What an absolutely delightful woman!
This is my first Smitten Kitchen video. I have both of your books and am eagerly awaiting the third. I noticed that you don’t touch the dough w your hands. I am thinking this would warm the dough. Thank you!
Thank you for this. I have been baking forever but pie crust is something I've never mastered and your video has shown me why. I'll be giving it another shot, most likely and Apple crisp pie.
I want to say big huge thank you!! I used your pie dough recipe for thanksgiving (my first ever home made pie dough) and they turned out amazing! It was the first time I was actually proud of myself for something I made in the kitchen, thank you!!
The view our your balcony makes me long for NYC!
OMG! I love you❤️. My previous attempts at pie baking have been
so-so. But now that I know the “secret” of COLD I’m going to try this for Thanksgiving! Thank you 😊
I loved the slow roll tip. I roll fast to not "mess with the dough too much" and end up with cracks galore! Thank you!
Me too! Such a helpful tip! I couldn't figure out how the pros don't get crazy cracks. Thanks, Deb!!
I had given up on making pie crust, but now I can’t wait to try again. Thanks!
Who is captioning this? Deb said "macerate" not "masquerade."
Robots, usually! 😂
I just keep smiling back at you. Love this channel!
Loved this! I’ve never made a pie from scratch but have made it a goal to try this holiday season. This was so helpful, and you’re so fun to watch!!
I was watching Kenji Lopez make your turkey meat loaf. Everything was so logical in your recipe so I decided to check out your site. Yes, I'm one of those people who shy away from pie dough but watching you gives me new motivation to try again. Thank you!
Why not use a stand mixer?
I used this recipe last year, including the filling recipe, and it could not have been better. I don't think I'll ever make apple pie a different way. The ONLY change I made, which I had planned before I even started looking for a recipe, was I swapped 2 tablespoons of butter with bacon fat. You should really try it. It's Thanksgiving and here I am watching your video again. My family and I both thank you!!!!!!
Beautiful! Can't wait for the fall. We have ALOT of apple orchards in Va. Definitely will be using your recipes.
Back in the '70s, my friend and neighbor Sammie Garcia made a Martha Washington pie and he made the pie crust by just melting the butter in the pie plate and then he mixed in his Flour mixture with the baking soda? Salt and just pressed the dough up the sides of the pie pan. Then he put the mix in and baked it. I have never had a flakier, more tender pie crust. Sammie was the styles director at Nieman Marcus in downtown Dallas. Anytime a stylist goofed at any Nieman's salon they sent clients to Sammie to fix. He also did make-up for the Miss Texas pageants. Sammie was a marvelous human. I don't know how he is doing or where he is, but I sure hope that he is ok.
Thank you for this video! Made the gruyere and rosemary crackers yesterday....totally fantastic...and easy. Love you! Was introduced to you by my old dearest friend. I bought your lated cookbook for her for Christmas. She loves you too. We made mom's apple cake 3 times!🫠
Butter flavored crisco cold...is what my sister uses. Good!! Or use half crisco and butter. Cold water!
I add sugar and cinnamon and flour to apples! Then dot with butter. No soggy crust.
This is excellent, so much detail. I just found you. Can’t wait to see more of your prep and cooking. Thank you!
Looks yummy! I love sprinkling with coarse sugar; extra scrumptious, and makes the top crust crispy.
I'll use a deep dish pie plate to keep all those lucious juices in your pie, rather than outside of it). Plus I've tried reducing the juices in the microwave, as mentioned earlier (and on Joy of Baking, where she shares a reduction technique inspired by Rose Levy Berembaum), and that gives a nice hint of carmel flavor. Time for apple pie!
All I could remember while making my dough is you saying "keep your ingredients cold!" and I am happy to report I finally made the best pie crust I ever made. Thank you for this well made instructional video! Holidays here I come!
I've seen a lot of no fail pie crust and your video was the easiest to follow and it worked like a charm. Thank you so much for posting this video.
Thanks for the recipe and those cool , well, "cold" tips.
Why salt? I don't use any in my pie crust which is similar to yours. I do add 3 T of sugar.
Are you using unsalted butter? Every pie crust recipe I've seen with either Crisco or unsalted butter has about 1/2 tsp salt per crust.
@@nancystark805 Yes. I only have unsalted in my house.
So enjoyed your demo at Williams Sonoma in Nashville last night. Looking forward to making your apple pie recipe this weekend. Great video!
I watched this twice and made pie crust from scratch successfully for the first time in my life! I panicked a bit when 1/2 cup of water wasn't enough and may have overmixed the dough, which was still a bit dry....but somehow it all worked out. Thank you!
Your recipes just work which tells me you must trial all your recipes. I want to try them all just because... Serious question, what do you do with all that food? My friends and neighbors welcome some but I can't waste and no way can my family and me eat it all. Side note, my one little eggplant plant grew and abundance of eggplant this year and your collection of recipes for eggplant were put to good use. Thanks!!
Crust looks perfect but i like my apples softer. I use a mixture of yellow delicious and empire
Looks yummy
Good dough
On the topic of keeping your dough cold... be careful if your countertop is above your dishwasher. That'll make your countertop warm, and make it trickier for you to keep your dough cold as you roll it out.
I have your books, I make some of your recipes repeatedly and I think you are very talented! I have just discovered how much of a joy it is to learn from watching your skills in action. I can’t wait to watch all of your videos and then see whatever you do next!
I have tried many times to make pie crust from scratch and I cannot get it right. I've tried all crisco recipe and all butter. It usually ends up cracking and breaking and I get so frustrated. I'm going to try this recipe and follow what you did in the video! So helpful, thank you Deb!
Flour?.
Love this recipe! I have a friend that had never heard of all butter crust and used tons of crisco! I sent her this exccelent recipe and she is now a convert
Hooray for the start of season 2! Since you pointed out that the dough is not very sweet, I'm thinking about using it to make some sort of savory pie for Thanksgiving...we'll see!
Perfect pie and tutorial - thank you for sharing and I think I can make a pie like this now :)
Super helpful! Aching to put these tips into practice.....just in time for the Autumn holidays!
Perfect timing. Thanks for this demo. Very similar to the galette dough which I make often and love so much.
GREAT video, as always. So glad you're back making them! Thank you!
Oh I am so happy the videos are back!! You just make me smile.
Would this work for a savory pie? Or would you leave the sugar out for that?
Chocolate cream pie and pumpkin praline.
My mom put just a T. of Tapioco pudding in the left over apple juices. It helps thicken the juice.
Excuse, I meant 2 T. Instant Tapioca. Comes in a box
Help. I believe my mistake was I only had whole wheat flour. As I was rolling, it all split, so my crust is not lattice, it’s patchwork 😳.
Any thoughts on using whole wheat? I gotta get white flour before Thanksgiving
Oh no! It can be much harder to work with -- more brittle, needing more moisture. If it bakes up deliciously, even if it's less cute, I wouldn't sweat it at all.
You explain things so well!!!