OH. MY. GOD. This is the best, flakiest pie crust ever. You guys have to try this. I took the raw trimmings, spread them on a baking sheet, brushed with melted butter and topped with all spice sugar, baked until golden. Absolutely delicious. Thanks again ChefSteps
THIS - IS - WHAT - I - NEED !!! Omg. I'm making QUICHE for some friends this weekend and I needed the perfect crust recipe. This is it. Thank u SOOOOO much. So excited.
Ever considered buying a ChefSteps class? You're in luck! All of the classes are now bundled up into a single package called ChefSteps Premium. Get ChefSteps Premium for a one-time fee of $19 through January 15, 2016. Learn more at chfstps.co/1OfhjFN
+ChefSteps Did you see America's Test Kitchen, or know about this: add vodka to your pie crust. One of their latest videos. Edit. and why don't you use coins? You use beans? Will coins get too hot for the pie?
+Epicloa After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
every time i mate a quiche of any kind i use this recipe and it comes out sooo amazing!!! flaky and buttery, yet simple at the same time!! thanks a ton ChefSteps team!
I absolutely love how crunchy and crispy it seemed when you cut the edges... totally worth trying, I've been looking for this recipe for like forever; thank you very much 👌
Yes Chefsteps, Yes! My prayers have been heard! No but seriously, great to see you guys have gone back to the none-talking funky music videos that I loved so much (and the Grant-fangirls still get their share, hehe). Making great videos, yes pe-can! (get it?)
i just made tartlet using this recipe, and it came out soo good! flaky and crumbly, just how it's supposed to be. it's not perfect yet, but definitely the best pie crust i've ever made. thanks ChefSteps 💗
Nicely Done! Have you tried the Vodka Variation recipe (replace 1/3 of the water with vodka)? Helps prevent gluten development and the vodka bakes out (except for minuscule amount). Extra flaky!
I generally just get a pre-made shell....since I like your channel I am giving this one a try this year. I am just lucky you didn't sous vide it....if I was ambitious I would video it and put it on my channel...maybe some other time!
+Kenneth9725 Cold dough is much easier to handle and holds it shape much better than room-temperature dough. It won’t tear when you’re rolling it out or moving it around, and any overhang on the edge of the pan stays right where you put it. Here is the recipe, and much more context for you: chfstps.co/1SYLzX4
ChefSteps, can you please explain why you add the water later? How is your recipe different from a pâte sablée? I learned that to make pâte sablée, you "sand" the mixture of cold flour and cold butter, *then* add the cold water. To achieve pâte brisée, I thought you had to mix everything together at the same time (flour, butter and water), there is less butter, and everything was supposed to be at room temperature. Pâte brisée means that the dough breaks into large flat pieces, while pâte sablée crumbles.
question guys, why did you use bread flour? Isn't that you want to use pastry flour, aka lower gluten content to create 'shorter' dough so it's more tender? or is gluten actually better for flakeiness just not crumbliness ?
i have heard that vac packing the dough reduces the resting time to just a few mins (by iron michael simon via making fresh pasta). any insight on this?
+heyontv Although we can’t speak to using a vacuum machine to rest the pâte brisée, studies have shown that it does increase the rate of moisture absorption, thus reducing the resting time. Please let us know how it goes if you give it a try!
I''''''''ve about 15 videos on how to make pie crust and not one showed the finished baked crust and showed how well it turned out with close up video footage showing just how flaky their crust actually turned out to be. Excuse but do all the rest expect us to simply take their very subjective opinion on how good their own pie crust is, without any visual prooff??? Well we want to see proof!! Thank you to the person who did this video
Try our Buttery, Flaky All-Purpose Crust Recipe, and get ready: you’re gonna want to make pie (and quiche!) every single weekend. We’ve got some filling ideas from across the Internet to keep you satisfied. th-cam.com/play/PLny_wEI6iwNeePBZz6A2S6TmjaWpdeXpH.html
Hey guys, what would you recommend using as a substitute for a dewar for small amounts of liquid nitrogen? I'd like to get some but spending hundreds on a dewar is a large investment right now and I don't trust secondhand dewars. I just need something that can transport maybe 1-2 liters and keep for about a day. I've seen Dave Arnold and other people use thermos-like vessels but finding something that's inexpensive (I don't mean cheap, just not $500 expensive), small, properly insulated and has ventilation is pretty hard.
I think we'd call that a rough puff this side of the pond. And leaving the lip of crust around the edge is important as the pastry will shrink in the bake.
+Can Nac All of our music is created by our in house composer hans Twite, here is a link to the track and our SoundCloud channel. Thanks for watching! soundcloud.com/chefsteps/pate-brisee-soundtrack?in=chefsteps/sets/kitchen-tunes
+Name me After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
I don't have a standing mixer, so hand rub in the butter and flour. Combing the two makes dough alone though, not a crumble which then needs water to bind. Water in fact destroys the whole thing and makes it sand like. Where am I going wrong? Too much butter?
Too bad they didn't answer you. In my (non professional) opinion, their recipe is not pâte brisée, it's closer to pâte sablée, because they "sand" the mixture of cold flour and cold butter, *then* add the cold water. To achieve pâte brisée, you mix everything together at the same time (flour, butter and water), there is less butter, and everything is at room temperature. Pâte brisée means that the dough breaks into large flat pieces, while pâte sablée crumbles.
Isn't the goal of pie dough to reduce gluten formation, so why choose bread flour over say pastry/cake flour? I'm not the expert here, so I'll trust this recipe for my next pie dough though.
I have the same question. however, I do know that bread flour makes a better pizza crust (much crisper) than AP flour (soft and chewy) so the reasoning might be related.
+Monk3yman77 Valid point. Sometimes 'flakiness' isn't synonymous with 'shortness'. Some of the best croissant dough recipes call for bread flour, and a considerable amount of time mixing.
Taken from the link in the description: "First, use bread flour. All-purpose flour might be easier to find, but pastry chefs think of it like an old friend prone to mood swings. Its protein content, which affects the way the dough absorbs water, can vary from season to season and brand to brand. Bread flour is engineered to have around 12 percent protein content, allowing us to get a better and more consistent result."
+donttouchthisatall After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
+Pailin 98 After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
+Julian Zaranski All of our music is created from our in house composer, Hans Twite. Here is our Soundcloud channel for you to enjoy, thanks for watching! soundcloud.com/chefsteps/pate-brisee-soundtrack?in=chefsteps/sets/kitchen-tunes
+Sue Sue The recipe will still work great with all-purpose flour. If you’re able to find bread flour (you can get it at most major grocery stores), it helps improve the final texture of the crust.
+Joao Paulo After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
Can I ask why do you guys always not knead the dough evenly after taking out from the mixing machine, but just patting it into round shape? Because it'll always cause splits or crack lines on the edge after rolling out flat. You know, people with OCD can't stand that.
+Mo Sal The recipe will still work great with all-purpose flour. If you’re able to find bread flour (you can get it at most major grocery stores), it helps improve the final texture of the crust.
It seems that you are running out of contents(difficult thing to do since you can literally cook whatever you want) and thus reuploading old videos... I'm a bit disappointed:(
OH. MY. GOD. This is the best, flakiest pie crust ever. You guys have to try this.
I took the raw trimmings, spread them on a baking sheet, brushed with melted butter and topped with all spice sugar, baked until golden. Absolutely delicious.
Thanks again ChefSteps
the FOOD gallery so buttery
I love working with dough and making it, something relaxing about it...
THIS - IS - WHAT - I - NEED !!! Omg. I'm making QUICHE for some friends this weekend and I needed the perfect crust recipe. This is it. Thank u SOOOOO much. So excited.
Ever considered buying a ChefSteps class? You're in luck! All of the classes are now bundled up into a single package called ChefSteps Premium. Get ChefSteps Premium for a one-time fee of $19 through January 15, 2016. Learn more at chfstps.co/1OfhjFN
+Ezze ChefSteps Premium is a one-time fee for all current, and future classes as well!
Is this a new promotion? Did you guys happen to post this deal on Facebook?
+ChefSteps Signed up!
+ChefSteps Did you see America's Test Kitchen, or know about this: add vodka to your pie crust. One of their latest videos.
Edit. and why don't you use coins? You use beans? Will coins get too hot for the pie?
i luv their music only vids. its why I became a fan in the first place. good stuff
I like the old style video, a good throwback
+Everitt Gill This is an older video, must have been reuploaded for whatever reason.
Epicloa they had one like this but it was about 1 min long,
+Epicloa After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
ChefSteps Well amazing as always, keep it up :D
+Everitt Gill I love the old style videos as well.
They're so calming.
Wish there were more :)
Came on to youtube for a pie crust recipe and here you are. Thanks! It's exactly what I was looking for.
+FadeXscape1 Thanks for dropping by!
This is still the best pie crust video on youtube
every time i mate a quiche of any kind i use this recipe and it comes out sooo amazing!!! flaky and buttery, yet simple at the same time!! thanks a ton ChefSteps team!
+Aharon Rosner
I hope when you "mate" with pastries you use proper protection.
...oops I meant make. Sorry
YAY! Love the old style for these straightforward recipes.
I absolutely love how crunchy and crispy it seemed when you cut the edges... totally worth trying, I've been looking for this recipe for like forever; thank you very much 👌
That crust looks on point! Now I want pie!
My mom would love this! She likes to make quiche alot. Thank you @ChefSteps
+Jan Andrew Donato That's great! Here is our Quiche base recipe for you to check out as well: th-cam.com/video/H-_3cTh1fFY/w-d-xo.html
this video is a tbt to the old chef steps videos.(the music and a perfect recipe) well done!!
Yes Chefsteps, Yes! My prayers have been heard! No but seriously, great to see you guys have gone back to the none-talking funky music videos that I loved so much (and the Grant-fangirls still get their share, hehe). Making great videos, yes pe-can! (get it?)
i just made tartlet using this recipe, and it came out soo good! flaky and crumbly, just how it's supposed to be. it's not perfect yet, but definitely the best pie crust i've ever made. thanks ChefSteps 💗
hey you need to make more of this videos plz.. u guys inspired me a lot
I was waiting for a cooking video of Mr. Grant all the time!
I've made this for the pecan pie and it's absolutely delicious! Thanks
+lillithdv8 Awesome! Thanks for giving it a whirl.
This older style of Chefs steps video's i.e. music n instruction, is awesome! I miss them actually...Keep up the gr8 work guys.
Good to see a return to the old style videos!
Was thinking of making my first ever sweet potato pie tomorrow, what a crazy coincidence! Thanks again Chefsteps! :D
Kicking it old school! Love it!
+Blair Phelps th-cam.com/video/OuxCIaczUa0/w-d-xo.html
cool thanks I'm going to check it out. i never really had the time or money for culinary school so this could help out
Nicely Done! Have you tried the Vodka Variation recipe (replace 1/3 of the water with vodka)? Helps prevent gluten development and the vodka bakes out (except for minuscule amount). Extra flaky!
+Bren McCullough Totally! That's a great trick we use with our beer batter recipes as well: th-cam.com/video/REhdW8A8mVU/w-d-xo.html
I can't wait to try it
Perfection! 👌🏻
+Jesse Rupert awww, thanks Jesse!
Perfect
I generally just get a pre-made shell....since I like your channel I am giving this one a try this year. I am just lucky you didn't sous vide it....if I was ambitious I would video it and put it on my channel...maybe some other time!
Another question, why is it important to always keep the mixture cold? To prevent the butter from melting? Or is there other purposes?
+Kenneth9725 Cold dough is much easier to handle and holds it shape much better than room-temperature dough. It won’t tear when you’re rolling it out or moving it around, and any overhang on the edge of the pan stays right where you put it. Here is the recipe, and much more context for you: chfstps.co/1SYLzX4
I see.. Thank you!!
ChefSteps, can you please explain why you add the water later? How is your recipe different from a pâte sablée? I learned that to make pâte sablée, you
"sand" the mixture of cold flour and cold butter, *then* add the cold
water. To achieve pâte brisée, I thought you had to mix everything together at the same time (flour, butter and water), there is less butter, and everything was supposed to be at room temperature. Pâte brisée means that the dough breaks into large flat pieces, while pâte sablée crumbles.
question guys, why did you use bread flour? Isn't that you want to use pastry flour, aka lower gluten content to create 'shorter' dough so it's more tender? or is gluten actually better for flakeiness just not crumbliness ?
i have heard that vac packing the dough reduces the resting time to just a few mins (by iron michael simon via making fresh pasta). any insight on this?
+heyontv Although we can’t speak to using a vacuum machine to rest the pâte brisée, studies have shown that it does increase the rate of moisture absorption, thus reducing the resting time. Please let us know how it goes if you give it a try!
where can i download the song playing? or who is the artist? great videos by the way
I''''''''ve about 15 videos on how to make pie crust and not one showed the finished baked crust and showed how well it turned out with close up video footage showing just how flaky their crust actually turned out to be. Excuse but do all the rest expect us to simply take their very subjective opinion on how good their own pie crust is, without any visual prooff??? Well we want to see proof!! Thank you to the person who did this video
Yay original chef steps style!
Try our Buttery, Flaky All-Purpose Crust Recipe, and get ready: you’re gonna want to make pie (and quiche!) every single weekend. We’ve got some filling ideas from across the Internet to keep you satisfied. th-cam.com/play/PLny_wEI6iwNeePBZz6A2S6TmjaWpdeXpH.html
+ChefSteps isn't this an old video?
+ChefSteps would this translate well as a cheesecake?
Love the old style making an appearance!
Hey guys, what would you recommend using as a substitute for a dewar for small amounts of liquid nitrogen?
I'd like to get some but spending hundreds on a dewar is a large investment right now and I don't trust secondhand dewars.
I just need something that can transport maybe 1-2 liters and keep for about a day. I've seen Dave Arnold and other people use thermos-like vessels but finding something that's inexpensive (I don't mean cheap, just not $500 expensive), small, properly insulated and has ventilation is pretty hard.
Hi, can you tell me please how big should I cut the butter pieces? After 20' I still got chunks, so I switched to food processor.
How well will this dough deep fry, say, in the case of a meat pie?
I think we'd call that a rough puff this side of the pond. And leaving the lip of crust around the edge is important as the pastry will shrink in the bake.
how about a video of each of your chefs speciality dishes
Perfection
Can you freeze the dough?
Can this be used for beef Wellington ?
Where can I get the amount of ingredients??? Wanna know how much weigh each ingredients.....
+김태훈 All of our videos have a recipe link in the description, have fun! chfstps.co/1SYLzX4
Thx! Have a good day!
When are we going to be shown the announcement?
+Jordan Livingston Stay tuned for the big reveal on 11/24!
Glad to finally have a date!
you forgot to sous vide the crust
+GuildOfCalamity The DEAD nature of your jokes is astonishing, it really is..
😂 H I L A R I O U S 😂
Baked in a buttery, crispy flake
Can I do this in a food processor?
Suggestions on how to make this gluten free?
This recipe calls for a high gluten flour. You should look elsewhere.
Nice Video, i would be even more pleased, if you tell the song name or the whole playlist
- greetings from germany
- sorry for the bad english
+Can Nac All of our music is created by our in house composer hans Twite, here is a link to the track and our SoundCloud channel. Thanks for watching! soundcloud.com/chefsteps/pate-brisee-soundtrack?in=chefsteps/sets/kitchen-tunes
+ChefSteps My Thanks
Who made this song?
was this a re-upload?
+Name me After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
where are the classes?
+Andrew Bellemare Get ChefSteps Premium for a one-time fee of $19 through January 15, 2016! chfstps.co/1OfhjFN
could you make CroNuts with this dough?
+Jan Vdw CroNuts are actually more of a laminated dough: th-cam.com/video/zrb5fyXw-xQ/w-d-xo.html
what is the dosage?
+Matteo d'Apolito Here is the full recipe and scaleable ingredients for you! chfstps.co/1SYLzX4
+ChefSteps thanks a lot!!
Anytime!
i just want to eat it by itself.
+idiot with jam and custard, cream or ice cream.
any tart recipe ?
I don't have a standing mixer, so hand rub in the butter and flour. Combing the two makes dough alone though, not a crumble which then needs water to bind. Water in fact destroys the whole thing and makes it sand like.
Where am I going wrong? Too much butter?
Too bad they didn't answer you. In my (non professional) opinion, their recipe is not pâte brisée, it's closer to pâte sablée, because they "sand" the mixture of cold flour and cold butter, *then* add the cold water. To achieve pâte brisée, you mix everything together at the same time (flour, butter and water), there is less butter, and everything is at room temperature. Pâte brisée means that the dough breaks into large flat pieces, while pâte sablée crumbles.
Just made this and it was sooo easy and turned out so amazing! I'm kissing my mom's god awful crisco recipe goodbye.
+cloeh kun That's awesome! Thanks for trying it out Cloeh!
Isn't the goal of pie dough to reduce gluten formation, so why choose bread flour over say pastry/cake flour? I'm not the expert here, so I'll trust this recipe for my next pie dough though.
I have the same question.
however, I do know that bread flour makes a better pizza crust (much crisper) than AP flour (soft and chewy) so the reasoning might be related.
+Monk3yman77 Valid point. Sometimes 'flakiness' isn't synonymous with 'shortness'. Some of the best croissant dough recipes call for bread flour, and a considerable amount of time mixing.
Monk3yman77 The higher the Protein (gluten) the crispier the crunchier.
Taken from the link in the description:
"First, use bread flour. All-purpose flour might be easier to find, but pastry chefs think of it like an old friend prone to mood swings. Its protein content, which affects the way the dough absorbs water, can vary from season to season and brand to brand. Bread flour is engineered to have around 12 percent protein content, allowing us to get a better and more consistent result."
I thought traditional recipe called for egg(yolk?) as well. Anyone care to share what the pros and cons are?
What is the name of this song?
soundcloud.com/chefsteps/pate-brisee-soundtrack
The sexiest crust ever!! #bakersdream
Do you always have to blind bake?
It's a good idea, it keeps the crust nice and flat instead of bubbling up. Rice works as well as beans
this looks oddly familiar. could this be a reupload?
+donttouchthisatall After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
+ChefSteps but this is the exact same video
Bread flour, shook!
is this the same filming as the original one? It seems identical
baked in a buttery flaky crust
More content please. Bring back coffee with Riley
Riley left chefsteps to pursue a career in California
+B Martin how do you know?
+Gerhet facebook.com/Chefsteps/videos/968889383149124/
so... bread flour?
That look on his face at 1:05
Give you meat a good ol' rub.
+Dennis Abrahams hyeaah boi!
isnt this a re-upload?
+Pailin 98 After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
A re-mastered? hell yeah!
(must try)
deja vu
I can work pastry as well as him
Show us your skills SlowJoman!
ChefSteps A little video perhaps
What is this music?!
+Julian Zaranski All of our music is created from our in house composer, Hans Twite. Here is our Soundcloud channel for you to enjoy, thanks for watching! soundcloud.com/chefsteps/pate-brisee-soundtrack?in=chefsteps/sets/kitchen-tunes
Perfect brisee
would be nice to have amounts listed by weight.
He does not need to flour his hands to kneed me 😉
Please keep this old style of videos!!!
Top ramen challenge????
i need to go to school, why in lying here and watch video rn?
I'd like to see some "failures". Something that you try that isn't nice and the changes you make to make it better.
Hi I have a question please so it's bread flour or pastry flour . I am really confused. thanks in advance.
+Sue Sue The recipe will still work great with all-purpose flour. If you’re able to find bread flour (you can get it at most major grocery stores), it helps improve the final texture of the crust.
Thanks a lot for your prompt reply.
Anytime, thanks for watching!
Repost?
+Joao Paulo After a couple of years out in the world, we decided to adjust some measurements based on your feedback. We have also overhauled the recipe on ChefSteps.com to show more detail, and give more context to the process. Check it out! chfstps.co/1SYLzX4
Nice!!!
HL3 confirmed?
Why he use bread flour
Can I ask why do you guys always not knead the dough evenly after taking out from the mixing machine, but just patting it into round shape? Because it'll always cause splits or crack lines on the edge after rolling out flat. You know, people with OCD can't stand that.
Hello, can you reply??
+Mo Sal What can we do for you Mo?
ChefSteps can I use all purpose flour instead of bread flour?
+Mo Sal Yes you can. I've done a similar pie crust with all purpose flour.
+Mo Sal The recipe will still work great with all-purpose flour. If you’re able to find bread flour (you can get it at most major grocery stores), it helps improve the final texture of the crust.
ChefSteps thank you, can't wait to try this recipie!!
You can make this much faster in a robot coupe
Did I take too much Thorazine or is the music track cadence way off? Oh yeah, where the hell is Grant?
+Yoo Toob gifrific.com/wp-content/uploads/2012/12/Cat-Falls-Asleep.gif
Why bread flour? I thought you're supposed to use pastry flour to avoid gluten formation/a tough crust.
They did not show him put the dough in a sous vide machine
sorry, but I find the music creepy and weird
Loved the recipe. Only disliked the background music. I had to mute the video.
+campolinabh cdn.makeagif.com/media/10-21-2015/8baZE7.gif
+ChefSteps L O L !! Cheers from Brazil!
Cheers from Seattle!
Can we see more spanking with rolling pins?
+The Susberg We got you covered: th-cam.com/video/-CiS6LSNGfI/w-d-xo.html
why do you show puff pastry in the close up where you pinch it? this recipe aint puff pastry
It seems that you are running out of contents(difficult thing to do since you can literally cook whatever you want) and thus reuploading old videos... I'm a bit disappointed:(
+Skaraar Apparently, they recently tweaked the recipe on their website, so this video is related to that.
+h7opolo Yeah definitely. I'm 100% sure the original recipe called for pastry flour, not bread flour.