This show is the best teaching cooking show of its time. I cooked professionally for a decade and this is the only cooking show that doesn't make me crazy. The competition shows stress me out. This one reminds me of the joy from cooking. Some careers can ruin your favorite hobbies.
Some of those Competition Shows are beyond explanation. Especially the one's with secret ingredients then the judges say, "this flavors are not right, or the texture is all wrong." Well they were allotted 20 minutes to make a dessert with heavy cream, sardines and radishes. I know a "chef" that won a competition and tried to benefit from his success. He is no longer cooking professionally.
Agree! It's the only one I sit and watch, not doing anything else. I have the cookbooks and DVD's. Everything I've made using ATK or Cook's Country recipes is fantastic.
Agree! It's the only one I sit and watch, not doing anything else. I have the cookbooks and DVD's. Everything I've made using ATK or Cook's Country recipes is fantastic.
Thank you so much for sharing the ingredients for the pie or pudding. The pie i usually make calls for 3 egg yolks,,..& It;s a delicious pie! But i want to try this one too! I just know it's good!
I have always struggled with making pie crust, although I consider myself an above average cook. I have made this crust twice with great results. It is a true foolproof recipe!
This was the best I’ve ever tasted. Finally a chocolate flavor, not a dark sugar pie. Cocoa powder is never enough buy itself. It’s weak in flavor. You girls rocked this recipe!!!!
If you make the whole pie.,,, It's AMAZING! You can't go wrong.. It does remind you of the pies they used the serve at the dinners I remember in upstate NY. But the BEST part of this recipe is the CRUST!!! Write down the recipe, keep it in your box. You'll use it! It truly breaks some serious rules of pie making.. But it's EASY! It truly is FOOLPROOF!! And it's extremely forgiving. And the taste and texture are INCREDIBLE! And not matter what you do to it, it bakes up flaky. You can double it for a 2 crust pie but if you need to make more then 2 I'd recommend just doing more then one batch.. It worked flawlessly for pumpkin pie today..
The pie dough recipe is NOT available at the link provided, unless you jump through a bunch of information harvesting. Coarsely grate 2T butter then freeze Process 8T butter chopped into 1/2 inch pieces, 3/4 cup AP flour, 1T sugar, 1/2t salt for 30 seconds Break up dough mass and add 1/2 cup flour to processor, pulse 4-5 times Transfer processor contents to a bowl Add grated butter to bowl Add 2T ice water , stir Add another 2T ice water, stir. They imply that more water could be added to make the dough easier to handle Turn dough out, gather, wrap in plastic and refridgerate
If you think that's bad, try signing up for one of their magazines. Their trademark aggressive marketing becomes even more "aggressive" after you cancel... 🙄
Just made this pie crust for my Thanksgiving apple pie. I tripled the recipe because I make a double crusted 12" pie. I had a generous amount of trimmings leftover so I made small curls of dough brushed with cream and sprinkled with cinnamon sugar the way my grandmother used to bake for us after she made a pie. If this dough is even half as good in the pie as it is in the dough curls, we will be very happy with my apple pie tomorrow. Right now my pie is is in the refrigerator for a few hours so the dough will be cold when it goes into a hot oven. I'll bake it tonight.
I continuously learn so much every time I watch your instructional videos! You make it simple for someone who loves to cook and bake but is too intimidated to even try! Thank you!
When I lived in California we loved to go to Marie Calendar’s restaurant and have the German Chocolate pie. Since I moved I’ve searched and searched for a recipe that would come close to matching hers, none did. Finally I decided to use my Mother’s recipe for her chocolate cream pie, (with eggs, which I put in with the other ingredients at the beginning of the cooking process) and just add two other ingredients, chopped pecans and flaked coconut, it was devine!!!!!! I used about a cup of each adding them about a minute before I was through cooking the filling. Topped it off with meringue.
I made the pie crust exactly as the instructions, turned out perfect other than you do need to still prick the bottom of the crust before baking to prevent big bubbles of crust.
My husband and I love to enjoy your "tests" and your recipes...we also have decided that we enjoy being part of your pleasant relationship! It's so nice to "share" the team work and affection of everyone on your show.
That looks REdick! If she invented that crust recipe she's a genius, very very smart. I really enjoy watching Julia, very good energy, doesn't seem to try to compete at all, even though she's insanely talented.
I’ve made this several times, trying out different crusts with each pie. For me personally, either a nut (say pecan), or cookie (putter or Oreo) gives the most flavor. Yum!
I've been doing it this way (from the Inspired Taste all-butter crust recipe) for a few years now, but not with the frozen grated butter at the end. I think that's pretty genius! I will have to try this on my next pie.
This is the best frickin' recipe and this chemist LOVES the science behind it!!! I just put 2 spinach ricotta pies in the oven, a recipe that I've been feeding my kids for 30+ years, and they're all standing around salivating. What does that have to do with the crust? If momma has an easier time with the crust, she's more inclined to cook these dishes.
Grate 2tablespoons of butter and freeze Cut remaining 8 tablespoons into slices ½” Food processor Weigh flour ¾ cup flour weighs 3 ¾ ounces into processor 1 tablespoon sugar ½ teaspoon salt Pulse about 2 pulses Add 8 tablespoons of ½ inch pieces of butter and process about 30 seconds to make a solid piece of dough. Take it out and break into pieces and back into processor and add ½ cup of all purpose flour 2 ½ ounces and sprinkle it around and pulse 4-5 pulses it will look like crumples, remove to a bowl and Get the frozen shredded butter, using your hands just pull dough and butter up and down a few times to incorporate it. Add water (ice water) start with 2 tablespoons and stir the water into the dough, stir that in them Add another two tablespoons of ice cold water and use a silicon spatula and press the water into the dough. On a sheet of plastic wrap dump the dough and begin forming a nice round dough flattening and shaping so it’s easy to roll out. Use your knuckles to press and shape. Wrap it up well and into fridge for at least 2 hours.
Tried this crust today making quiche. Initial butter/flour process resulted in something that looked like course sand. Used 5 tbsp. ice water. but still didn't hold together as well as in the video. The resulting crust, however, was excellent. Tender and flakey.
Good to know thank you. Btw- I noticed in the first batch of dough, their butter was somewhat soft, that would help make the first portion of dough into the paste consistency they said to look for.
@ 2:50 Rebellion implies an open formidable resistance that is often unsuccessful. Revolution applies to a successful rebellion resulting in a major change. Were you successful, Julia? BTW, love you ladies, you make a great team.
The suggestion of a link to the recipe is disingenuous. It’s behind a paywall, so it’s a link to where you can purchase the recipe. Better cooking channels will at least include a list of the ingredients in the description or on the screen so you can pause and copy it. Here are notes of my observations: All Butter Crust 10 Tbsp unsalted butter, divided ¾ cup (3 ¾ oz) all purpose flour 1 Tbsp sugar ½ tsp salt An additional ½ cup (2 ½ oz) all purpose flour Chocolate Pudding Filling ⅓ cup white sugar ¼ cup corn starch 2 Tbsp cocoa powder ¼ tsp salt 3 cup whole milk 6 oz chopped bittersweet chocolate 3 Tbsp butter 2 tsp vanilla Whipped Cream Topping 1 cup heavy cream 1 Tbsp confectioners sugar
@@jodiwilloughby2562 Americans at it's best. I don't understand what's the other woman doing there, seriously. Watch Bon Appétit test kitchen or Food 52. Jodi, thanks so much for your measurements.
Real whipped cream will not last more than an hour before it returns to just cream. If you use commercial stuff from a tub or a can, it will stay for much longer because they put a dumptruck load of chemical stabilizers in it. If you use the commercial stuff, it will definitely last for a day or two. If you wait to put the whipped cream on until serving, it will last a good long while in the fridge.
The pie you just made was perfect, Only thing I was sitting here watching you and thinking I'll make one tomorrow... I make a lot of chocolate pies... our favorite.. keep up the good works.
THIS IS THE BEST METHOD FOR MAKING A BUTTER CRUST! ...FLUFFY AND FLAKEY .... A trick of my mom's from 50 years ago ...after 10 minutes when paper and pie weights removed( IN HER DAY IT WAS "LETTER PAPER")....redock the crust and sprinkle the bottom with 2 tbs granulated sugar for the next 10-15 minutes....it will crisp up beautifully
Oh yeah this was really good and easy if you go for a premade Graham cracker shell. If you put marshmallow creme on top you'd have smore pie. Or substitute half or whole can of condensed milk in place of the equivalent measure of whole milk replaced and not use white sugar in recipe.
I actually pay for a subscription to ATK cause I find it's worth it. I generally despise or barely tolerate crust that isn't graham cracker, vanilla wafer, or animal cracker based, so your idea for a s'more pie sounds delightful!
If going the extra step to actually measure the diameter of pie crust, why not roll out to 11 1/2 in. instead of 12 and not have the extra to cut off and waste? Also I have always used plastic wrap to cover top of pie as it’s cooling to prevent the skin forming, never thought of using parchment. Although, think the plastic wrap is more pliable and thus easier to stick to the pie. 😋
I prefer the French silk method. 4 whole room temp eggs whisked with 250g granulated sugar, then place the bowl of eggs and sugar over a medium saucepan of simmering water to get all the steam hitting the bottom of the bowl to warm the egg enough to fully dissolve the sugar while continuing to whisk (160 degrees or until the egg mixture is warm and smooth and no longer gritty from the sugar) but not warm enough to cook the egg. Then throw in 4 ounces of bittersweet or 100% cacao finely chopped bakers chocolate and let the residual heat melt the chocolate in the egg and sugar mixture. Mix until the chocolate is fully melted and combined with the mixture, then let sit for 30-45 minutes or until room temp. Then beat 1 cup room temp unsalted butter until light and fluffy. Add in room temp chocolate/sugar/egg mixture and continue to beat until well combined and there are no butter streaks and the chocolate butter egg and sugar mixture becomes light a fluffy. Then beat 1/3 cup of heavy whipping cream until soft peaks form and very gently fold it into the chocolate mixture leaving in the air bubbles until we’ll combined. Spread evenly in pie crust and refrigerate at least 3 hours minimum to allow it to fully set up. Prepare more whipped cream for the topping and garnish with chocolate curls/shavings if desired.
Does anyone know how to make cobbler dough that requires butter and lard or shortening? As a young girl my mother made her famous peach cobbler with oleo, but the stores don't sell it anymore. So before she passed away she told me to use butter and shortening. My house burned down in 2019, and all my recipes deceased.. My mother never measured, it took me years to get the cobbler dough correct. When my tasted it and smiled and told me that I finally got it right!!! That was the greatest feeling I have experienced. She also made the best sweet potato pies ever. No one in Tulsa comes close to my momma's cooking, my she continue to RIH. 😢😢😢💋💋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Our pastor would only want her to make the cobblers and sweet potato pies 👌🏾👏🏾👍🏾👌🏾👌🏾👍🏾😊😊😊😊😊😊😊😊😊😊
absolutely UNREAL, I use 3 cocoa, 1 was hershey's special dark, 1 kroger baking cocoa, VERY GOOD.. then for the solid I used a 90% dark Lindt bar.. Irish butter and organic pure cane sugar, gourmet vanilla bean paste (2 tspn) I went with a baked graham cracker crust that I washed with egg whites first, baked for 12 minutes, let cool... I'll tell you what, it began to stiffen in the pan so much I whipped it harder and harder, added butter vanilla and chocolate, whipped harder, stiffened even more so I poured in the shell dead center, it left a mound, OK by me, covered with a lightly greased wax paper and off to the races, cannot wait! there was a 1/4 cup or so left in the pan and man, oh man... unreal, I cleaned the whip with my tongue... lol imma top with coconut whipped cream as I slice.. aerosol style... easier, keep the pie sealed up... just me plus I accidently made 2 rustic sweet tater pies, honey no sugar, fresh taters steamed em up.. YUMM!!!!!!!
Oooh - yum! This takes a long time to make, with multiple rounds of cooling for both the crust and the filling. So this is probably why you don't see it around much these days.
I follow recipes well, and the same thing happened to me (on two separate occasions). I suspect it's the water content of my store brand butter in addition to too much water in this recipe.
I made dough using this method and i will NEVER go back to the regular way. Tip: don't try to quadruple the recipe- batches of two seem to be ok. Any more than 2 then it won't work evenly.
A lot of people were freaked out by Van Jones's extremist Ted Talk about an "electoral coup." It's not good, or at least it's very imprecise. Sadly, I don't have time to explain. Instead, check out Greg Doucette's exhaustive video. Link below.
I made this crust in my small, 7-cup Cuisinart food processor. I don’t know if it was the smaller size of the food processor or not, but the first dough, after the recommended 30 seconds of processing, came out as a paste. Kind of like a thick, unfiltered honey. I tried to save it, finishing the recipe and putting the resulting sticky disc in the fridge for 2 hours. It came out hard as a rock and after trying to work with it, it reverted to the original sticky mess. I had to throw it out. Will using a small food processor affect the recipe so severely?
It's supposed to come out as a paste/cookie dough at first. With the addition of the flour, it should go back to the "sandy" consistency. I have the 14cup size food processor, so I'm not sure about using a 7 cup. Might have more to do with the brand than the size. In most cases, I try to ignore following exact times, but instead look for a similar consistency/product.
@@briansarahkehn2963 I have since made this dough twice in my new, Cuisinart 14-cup food processor. The first dough came out more like a cookie dough after 25 seconds or so. The crust was delicious. I’m still not sure what went wrong with the first attempt. Maybe the butter was too soft?
What is the result if you used chilled vodka instead of the water? (Vodka = 60% water, 40% ethanol) Wouldn't the ethanol still inhibit gluten development?
First, love Bridget’s Queen reference…I say “I want it all, and I want it now!” whenever I want something I really don’t need, lol. However, I must disagree on pie crust…it must have the Crisco! Yes, it’s because my Momma made it with the Crisco and butter (kinda half and half) but, I’ve tried the all butter pie dough or all butter biscuits…and they’re too greasy…it tastes better, to me…with the Crisco. I love your recipes, the whole network. I love chocolate pie…I’ll just use my Momma’s pie crust recipe smile 😀 (Yes, I know Crisco is some kind of hideously unhealthy product…it makes really good pie crust, and really good fried chicken. Everything in moderation!)
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 ธันวาคม 2567](http://i.ytimg.com/vi/dNTiBBthKgQ/mqdefault.jpg)
This show is the best teaching cooking show of its time. I cooked professionally for a decade and this is the only cooking show that doesn't make me crazy. The competition shows stress me out. This one reminds me of the joy from cooking. Some careers can ruin your favorite hobbies.
Some of those Competition Shows are beyond explanation. Especially the one's with secret ingredients then the judges say, "this flavors are not right, or the texture is all wrong." Well they were allotted 20 minutes to make a dessert with heavy cream, sardines and radishes.
I know a "chef" that won a competition and tried to benefit from his success. He is no longer cooking professionally.
@@krisyallowega5487 When the Food Network became the Food Game Show Network, I bailed.
@@stooge81 I'd like to "Beat Bobby Flay" with a bat. I cannot stand the competition cooking shows either.
Agree! It's the only one I sit and watch, not doing anything else. I have the cookbooks and DVD's. Everything I've made using ATK or Cook's Country recipes is fantastic.
Agree! It's the only one I sit and watch, not doing anything else. I have the cookbooks and DVD's. Everything I've made using ATK or Cook's Country recipes is fantastic.
Chocolate pudding for later use:
1/3: Sugar
1/4: Corn starch
2 tbsp: Cocoa powder
1/4 tsp: salt
3 cups: Whole milk
Medium heat 8-10 minutes to boil
Then
Boil 30 seconds to rolling boil
Turn off heat
6 oz: chocolate
3 tbsp: Butter
2 tsp: Vanilla extract
You’re the real mvp
Thank you!
good job, very helpful
Thank you so much for sharing the ingredients for the pie or pudding. The pie i usually make calls for 3 egg yolks,,..& It;s a delicious pie! But i want to try this one too! I just know it's good!
Thanks!
I have always struggled with making pie crust, although I consider myself an above average cook. I have made this crust twice with great results. It is a true foolproof recipe!
AH FINALLY! I haven't seen these girls together in a while.
This was the best I’ve ever tasted. Finally a chocolate flavor, not a dark sugar pie. Cocoa powder is never enough buy itself. It’s weak in flavor. You girls rocked this recipe!!!!
Easiest butter crust recipe I've ever come across. Thank you!
I just made this pie crust for the first time. Game changer! I have always struggeled with my pie crust. Thank you for this recipe!
How do you get the crust recipe ?
I made it too. I swear I followed the recipe to a T but.... My crust was hard as a rock. Maybe I need to take another crack at it.
If you make the whole pie.,,, It's AMAZING! You can't go wrong.. It does remind you of the pies they used the serve at the dinners I remember in upstate NY.
But the BEST part of this recipe is the CRUST!!! Write down the recipe, keep it in your box. You'll use it! It truly breaks some serious rules of pie making.. But it's EASY! It truly is FOOLPROOF!! And it's extremely forgiving. And the taste and texture are INCREDIBLE! And not matter what you do to it, it bakes up flaky. You can double it for a 2 crust pie but if you need to make more then 2 I'd recommend just doing more then one batch.. It worked flawlessly for pumpkin pie today..
The pie dough recipe is NOT available at the link provided, unless you jump through a bunch of information harvesting.
Coarsely grate 2T butter then freeze
Process 8T butter chopped into 1/2 inch pieces, 3/4 cup AP flour, 1T sugar, 1/2t salt for 30 seconds
Break up dough mass and add 1/2 cup flour to processor, pulse 4-5 times
Transfer processor contents to a bowl
Add grated butter to bowl
Add 2T ice water , stir
Add another 2T ice water, stir.
They imply that more water could be added to make the dough easier to handle
Turn dough out, gather, wrap in plastic and refridgerate
Thanks, Paul
Thank you!
If you think that's bad, try signing up for one of their magazines. Their trademark aggressive marketing becomes even more "aggressive" after you cancel... 🙄
You are a saint
Look under the video lmao. The link for it is right there.,
What a great way to grate butter! You two are the best!!!!!
I love all your shows. Julia and Bridget are great.
That pie crust looks amazing!
Just made this pie crust for my Thanksgiving apple pie. I tripled the recipe because I make a double crusted 12" pie. I had a generous amount of trimmings leftover so I made small curls of dough brushed with cream and sprinkled with cinnamon sugar the way my grandmother used to bake for us after she made a pie. If this dough is even half as good in the pie as it is in the dough curls, we will be very happy with my apple pie tomorrow. Right now my pie is is in the refrigerator for a few hours so the dough will be cold when it goes into a hot oven. I'll bake it tonight.
Let us know…
How did it go??
well? lol
We used to do that with leftover pie dough too!
Only we used butter instead of cream.
We always called them "yum-yums"!
We rolled out scraps, spread with butter, sugar and cinnamon. Rolled up, and sliced before baking. We called them doo-dads.
I continuously learn so much every time I watch your instructional videos! You make it simple for someone who loves to cook and bake but is too intimidated to even try! Thank you!
I like how she makes creating this crust look like it’s not a big deal. Not sure this would go down the same way in my kitchen.
I'm going to try it this weekend. I hope I don't have any disasters.
Whoever came up with the expressions "Piece of cake" and "Easy as pie" never stepped foot in a kitchen.
When I lived in California we loved to go to Marie Calendar’s restaurant and have the German Chocolate pie. Since I moved I’ve searched and searched for a recipe that would come close to matching hers, none did. Finally I decided to use my Mother’s recipe for her chocolate cream pie,
(with eggs, which I put in with the other ingredients at the beginning of the cooking process) and just add two other ingredients, chopped pecans and flaked coconut, it was devine!!!!!! I used about a cup of each adding them about a minute before I was through cooking the filling. Topped it off with meringue.
This looks so good. My favorite videos always have you two together. You seem to have so much fun.
I thought the same thing!
I made the pie crust exactly as the instructions, turned out perfect other than you do need to still prick the bottom of the crust before baking to prevent big bubbles of crust.
Gorgeous. What a crust. Cannot wait to try this!
I've always had a crush with Julia! What a great show!
I searched for cream pie and You Tube A.I. recommended this. Not what I was looking for orginally, but this looks delicious as well
Hey! Some of us grew up with the skin forming on the pudding and think it's the best part. :)
Oh, my word... That looks so damn good. Yep, I'm making this as soon as I get a food processor. Lord 'ave mercy!
Get the rolling pin too, a somewhat large one to carry over the dough from board to baking dish.
@@taurusnbr1 I've got a big, burly French-style one! It's dangerous to noggins, too!
@@BocookGaming ha!
FYI, this totally works with a graham cracker or shortbread crust as well.
My husband and I love to enjoy your "tests" and your recipes...we also have decided that we enjoy being part of your pleasant relationship! It's so nice to "share" the team work and affection of everyone on your show.
Looking for a perfect chocolate pie for my son's birthday. Can't wait to try this pie. It looks delicious. Thanks for the wonderful directions
I love the cooks kitchen! Great instructors and no fail recipes!
Chocolate creampie is my favourite type of creampie
That looks REdick! If she invented that crust recipe she's a genius, very very smart. I really enjoy watching Julia, very good energy, doesn't seem to try to compete at all, even though she's insanely talented.
Amazing. So happy to see an eggless recipe for those of us who can't eat eggs.
Finally!!!! A butter pie crust that doesn't collapse in the oven. I think the chocolate filling is going to be delicious. Can't wait to try it.
I’ve made this several times, trying out different crusts with each pie. For me personally, either a nut (say pecan), or cookie (putter or Oreo) gives the most flavor. Yum!
I've been doing it this way (from the Inspired Taste all-butter crust recipe) for a few years now, but not with the frozen grated butter at the end. I think that's pretty genius! I will have to try this on my next pie.
Awesome pie! Need to try soon! Thank you!
You ladies are the best ! I have watched you for years and always learn something new . Thank you so much !
This is the best frickin' recipe and this chemist LOVES the science behind it!!! I just put 2 spinach ricotta pies in the oven, a recipe that I've been feeding my kids for 30+ years, and they're all standing around salivating. What does that have to do with the crust? If momma has an easier time with the crust, she's more inclined to cook these dishes.
Made this pie for my bf and he’s in love! Thank you for the recipe!!
Grate 2tablespoons of butter and freeze
Cut remaining 8 tablespoons into slices ½”
Food processor
Weigh flour ¾ cup flour weighs 3 ¾ ounces into processor 1 tablespoon sugar
½ teaspoon salt
Pulse about 2 pulses
Add 8 tablespoons of ½ inch pieces of butter and process about 30 seconds to make a solid piece of dough. Take it out and break into pieces and back into processor and add ½ cup of all purpose flour 2 ½ ounces and sprinkle it around and pulse 4-5 pulses it will look like crumples, remove to a bowl and Get the frozen shredded butter, using your hands just pull dough and butter up and down a few times to incorporate it. Add water (ice water) start with 2 tablespoons and stir the water into the dough, stir that in them Add another two tablespoons of ice cold water and use a silicon spatula and press the water into the dough. On a sheet of plastic wrap dump the dough and begin forming a nice round dough flattening and shaping so it’s easy to roll out. Use your knuckles to press and shape. Wrap it up well and into fridge for at least 2 hours.
This pie looks so yummy! I want to try it..We love chocolate yes we do! Thank ya'll for sharing your delicious recipes! GOD bless you.
This gives me some inspiration to try to make pie crust again!
Omg, why am i watching this?! Now i’m so hungry!!!!
Trying this tonight! Thank you SO much!
MANY THANKS AGAIN JULIA AND ATK TEAM!!
Wow! @13:04, that chocolate cream really set nicely!
Tried this crust today making quiche. Initial butter/flour process resulted in something that looked like course sand. Used 5 tbsp. ice water. but still didn't hold together as well as in the video. The resulting crust, however, was excellent. Tender and flakey.
Good to know thank you. Btw- I noticed in the first batch of dough, their butter was somewhat soft, that would help make the first portion of dough into the paste consistency they said to look for.
This American’ test video was so well presented. I could have almost taste the chocolate pie and glorious crust!!!
An absolute work of art! 🍫 🍰 🥳 👏👏
Even more impressed with Bridget after the Queen reference!
Love watching your videos that pie crust looks amazing
LPT: use sugar as your pie weight when blind baking your bottom pie crust. Then use the toasted sugar in your pie filling.
Why would the toasted sugar be better?
@ 2:50 Rebellion implies an open formidable resistance that is often unsuccessful. Revolution applies to a successful rebellion resulting in a major change. Were you successful, Julia?
BTW, love you ladies, you make a great team.
The suggestion of a link to the recipe is disingenuous. It’s behind a paywall, so it’s a link to where you can purchase the recipe. Better cooking channels will at least include a list of the ingredients in the description or on the screen so you can pause and copy it. Here are notes of my observations:
All Butter Crust
10 Tbsp unsalted butter, divided
¾ cup (3 ¾ oz) all purpose flour
1 Tbsp sugar
½ tsp salt
An additional ½ cup (2 ½ oz) all purpose flour
Chocolate Pudding Filling
⅓ cup white sugar
¼ cup corn starch
2 Tbsp cocoa powder
¼ tsp salt
3 cup whole milk
6 oz chopped bittersweet chocolate
3 Tbsp butter
2 tsp vanilla
Whipped Cream Topping
1 cup heavy cream
1 Tbsp confectioners sugar
They do give a lot of free content but still need to make money by subscriptions.
Kirsten Richards no
Thanks!!
@@jodiwilloughby2562 Americans at it's best. I don't understand what's the other woman doing there, seriously. Watch Bon Appétit test kitchen or Food 52.
Jodi, thanks so much for your measurements.
Thanks
Beautiful! Smooth, sweet.
And the pie looks good too!
I bet in a diner, they don't eat it 'right away'. Probably do fine, covered, in a cooler?
Real whipped cream will not last more than an hour before it returns to just cream. If you use commercial stuff from a tub or a can, it will stay for much longer because they put a dumptruck load of chemical stabilizers in it. If you use the commercial stuff, it will definitely last for a day or two. If you wait to put the whipped cream on until serving, it will last a good long while in the fridge.
I really love this pie crust.
This pie looks so good. I like to make a meringue instead of whipped cream and let it cool to room temperature. Don't like a cold pie from the fridge.
13:26
The entire recipe explained in under a minute. You're welcome.
My bookmark for the pie crust 0:44
Filling 9:07 😁
My boys are going to go crazy for this!
The pie you just made was perfect, Only thing I was sitting here watching you and thinking I'll make one tomorrow... I make a lot of chocolate pies... our favorite.. keep up the good works.
THIS IS THE BEST METHOD FOR MAKING A BUTTER CRUST! ...FLUFFY AND FLAKEY .... A trick of my mom's from 50 years ago ...after 10 minutes when paper and pie weights removed( IN HER DAY IT WAS "LETTER PAPER")....redock the crust and sprinkle the bottom with 2 tbs granulated sugar for the next 10-15 minutes....it will crisp up beautifully
I could listen to her teach me instructions all day haha
GORGEOUS.....I'm referring to the lady on the left side of the video....BEAUTIFUL!!!
I love you ladies !
Thank you
We used to call this Orgasm Pie in boarding school. My freshman year I was skeptical but it's really that good.
Custard mix roll recipe . Still looking . Luv. The Test Kitchen & Friends .
Love this pie recipe I will try it .May God Bless 🙏
You ladies are awesome!
Beautifully done! Thanks.
YUM!!! Great tutorial on pie crust!
No need to cube your butter.
Freeze the butter, grate it all and knead in.
Takes 30 second in a food processor.
Maybe 5 minutes by hand.
That's a different method. They did this for a reason.
I was wondering if I can mix and knead the pie dough, because I don't own a food processor ?
Going to have to try this. Thanks
Oh yeah this was really good and easy if you go for a premade Graham cracker shell. If you put marshmallow creme on top you'd have smore pie. Or substitute half or whole can of condensed milk in place of the equivalent measure of whole milk replaced and not use white sugar in recipe.
I actually pay for a subscription to ATK cause I find it's worth it. I generally despise or barely tolerate crust that isn't graham cracker, vanilla wafer, or animal cracker based, so your idea for a s'more pie sounds delightful!
If going the extra step to actually measure the diameter of pie crust, why not roll out to 11 1/2 in. instead of 12 and not have the extra to cut off and waste? Also I have always used plastic wrap to cover top of pie as it’s cooling to prevent the skin forming, never thought of using parchment. Although, think the plastic wrap is more pliable and thus easier to stick to the pie. 😋
Who wastes the dough! I roll out a small disk and sprinkle cinnamon and sugar on it, then bake. Heavenly.
I think you want to avoid plastic on a hot pudding. Might leech into the filling while it cools. Parchment is safer for that.
I prefer the French silk method. 4 whole room temp eggs whisked with 250g granulated sugar, then place the bowl of eggs and sugar over a medium saucepan of simmering water to get all the steam hitting the bottom of the bowl to warm the egg enough to fully dissolve the sugar while continuing to whisk (160 degrees or until the egg mixture is warm and smooth and no longer gritty from the sugar) but not warm enough to cook the egg. Then throw in 4 ounces of bittersweet or 100% cacao finely chopped bakers chocolate and let the residual heat melt the chocolate in the egg and sugar mixture. Mix until the chocolate is fully melted and combined with the mixture, then let sit for 30-45 minutes or until room temp. Then beat 1 cup room temp unsalted butter until light and fluffy. Add in room temp chocolate/sugar/egg mixture and continue to beat until well combined and there are no butter streaks and the chocolate butter egg and sugar mixture becomes light a fluffy. Then beat 1/3 cup of heavy whipping cream until soft peaks form and very gently fold it into the chocolate mixture leaving in the air bubbles until we’ll combined. Spread evenly in pie crust and refrigerate at least 3 hours minimum to allow it to fully set up. Prepare more whipped cream for the topping and garnish with chocolate curls/shavings if desired.
Thank you , for the nice Video looks so yummy mmmh.
Greethings from Germany👍😘☕️
That crust will be perfect
Thank you! Looks yummy!
Does anyone know how to make cobbler dough that requires butter and lard or shortening? As a young girl my mother made her famous peach cobbler with oleo, but the stores don't sell it anymore. So before she passed away she told me to use butter and shortening. My house burned down in 2019, and all my recipes deceased.. My mother never measured, it took me years to get the cobbler dough correct. When my tasted it and smiled and told me that I finally got it right!!! That was the greatest feeling I have experienced. She also made the best sweet potato pies ever. No one in Tulsa comes close to my momma's cooking, my she continue to RIH. 😢😢😢💋💋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Our pastor would only want her to make the cobblers and sweet potato pies 👌🏾👏🏾👍🏾👌🏾👌🏾👍🏾😊😊😊😊😊😊😊😊😊😊
absolutely UNREAL, I use 3 cocoa, 1 was hershey's special dark, 1 kroger baking cocoa, VERY GOOD.. then for the solid I used a 90% dark Lindt bar.. Irish butter and organic pure cane sugar, gourmet vanilla bean paste (2 tspn) I went with a baked graham cracker crust that I washed with egg whites first, baked for 12 minutes, let cool... I'll tell you what, it began to stiffen in the pan so much I whipped it harder and harder, added butter vanilla and chocolate, whipped harder, stiffened even more so I poured in the shell dead center, it left a mound, OK by me, covered with a lightly greased wax paper and off to the races, cannot wait! there was a 1/4 cup or so left in the pan and man, oh man... unreal, I cleaned the whip with my tongue... lol
imma top with coconut whipped cream as I slice.. aerosol style... easier, keep the pie sealed up... just me plus I accidently made 2 rustic sweet tater pies, honey no sugar, fresh taters steamed em up.. YUMM!!!!!!!
RUNNING to make it now! Yum!
Oooh - yum! This takes a long time to make, with multiple rounds of cooling for both the crust and the filling. So this is probably why you don't see it around much these days.
Next, a butterscotch cream pie and a strawberry/rhubarb pie!
Not sure where I went wrong but my pie crust almost broke a tooth it was SO hard. I thought I followed the recipe to the letter. I may try again.
I follow recipes well, and the same thing happened to me (on two separate occasions). I suspect it's the water content of my store brand butter in addition to too much water in this recipe.
Now that's a chocolate pie I want to make
0:37 now thats the laugh i like to hear!
Trying that chocolate cream pie thanksgiving
Love you! Best recipes!
I enjoyed your tutorial, well done!
Unhappy that I can't click on the links you provided in the discription to go to the recipes, why is that?
I’m excited to try this recipe ❤
You gals are the best
That looks amazing.
I'm going to try this pie crust recipe, every time I've made it the regular way it always fights me.
I made dough using this method and i will NEVER go back to the regular way. Tip: don't try to quadruple the recipe- batches of two seem to be ok. Any more than 2 then it won't work evenly.
If you make this whole recipe from scratch I that means you really love somebody.
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I made this crust in my small, 7-cup Cuisinart food processor. I don’t know if it was the smaller size of the food processor or not, but the first dough, after the recommended 30 seconds of processing, came out as a paste. Kind of like a thick, unfiltered honey. I tried to save it, finishing the recipe and putting the resulting sticky disc in the fridge for 2 hours. It came out hard as a rock and after trying to work with it, it reverted to the original sticky mess. I had to throw it out. Will using a small food processor affect the recipe so severely?
It's supposed to come out as a paste/cookie dough at first. With the addition of the flour, it should go back to the "sandy" consistency. I have the 14cup size food processor, so I'm not sure about using a 7 cup. Might have more to do with the brand than the size. In most cases, I try to ignore following exact times, but instead look for a similar consistency/product.
@@briansarahkehn2963 I have since made this dough twice in my new, Cuisinart 14-cup food processor. The first dough came out more like a cookie dough after 25 seconds or so. The crust was delicious. I’m still not sure what went wrong with the first attempt. Maybe the butter was too soft?
What is the result if you used chilled vodka instead of the water? (Vodka = 60% water, 40% ethanol) Wouldn't the ethanol still inhibit gluten development?
Great recipe, Thanks
Going to make this right now!
If you do a chocolate pie where you add meringue top which has to be cooked how long would you par bake your crust
Salivating...😊
First, love Bridget’s Queen reference…I say “I want it all, and I want it now!” whenever I want something I really don’t need, lol. However, I must disagree on pie crust…it must have the Crisco! Yes, it’s because my Momma made it with the Crisco and butter (kinda half and half) but, I’ve tried the all butter pie dough or all butter biscuits…and they’re too greasy…it tastes better, to me…with the Crisco. I love your recipes, the whole network. I love chocolate pie…I’ll just use my Momma’s pie crust recipe smile 😀 (Yes, I know Crisco is some kind of hideously unhealthy product…it makes really good pie crust, and really good fried chicken. Everything in moderation!)