How to Keep Your Pie Dough From Cracking - Part 2
Вставка
- Опубліковано 7 лис 2013
- KEN’S COOKBOOKS, COURSES & EBOOKS:
NO MORE TEARS PIE PASTRY COURSE - the-pie-academy.mykajabi.com/
GREAT AMERICAN CREAM PIES COURSE - the-pie-academy.mykajabi.com/
KEN’S COOKBOOKS - store.thepieacademy.com/colle...
PIE ZERO TO PIE HERO (ebook) - tinyurl.com/y544xgsw
THE HARVEST BAKER (trailer) - tinyurl.com/y2j7kk9s
LATTICE PIE CRUST (how to video) - tinyurl.com/y52vozds
EQUIPMENT:
CUISINART FOOD PROCESSOR - amzn.to/2MWmDWj
KITCHEN AID MIXER - amzn.to/2HfYvuf
OXO 3 PIECE STAINLESS STEEL MIXING BOWL SET - amzn.to/2YJctiP
THE PIE ACADEMY SIGNATURE ROLLING PIN - tinyurl.com/y34u5vzu
FLETCHERS’ MILL ROLLING PIN - amzn.to/31yf4cf
VICTORIO JOHNNY APPLE PEELER - amzn.to/31sRgqe
BALL MASON JARS SET/AQUA - amzn.to/2KvDzkX
WECK JELLY JARS - amzn.to/31F7oFt
BAKEWARE:
LE CREUSET 9-INCH PIE DISH - amzn.to/31B5qWw
USA PAN PIE PAN - amzn.to/2Z7Brbe
AMERICAN METALCRAFT ALUMINUM PIE PAN - amzn.to/32pi2Bb
ANCHOR HOCKING BAKING SET - amzn.to/2XcHQBH
CHEF MADE 9.5-INCH ROUND TART PAN - amzn.to/2H1JTyu
USA PAN HALF SHEET PAN - amzn.to/2YJaqvg
LE CREUSET PIE BIRD - amzn.to/33vswzq
HANDY TOOLS:
SILPAT MAT - amzn.to/2H1yrTm
OXO DOUGH BLENDER - amzn.to/2YYKYwX
RUBBERMAID INSTANT READ THERMOMETER - amzn.to/2Z4QfmU
STAINLESS STEEL MEASURING SPOONS/CUPS SET - amzn.to/2H2RRY9
MICROPLANE ZESTER - amzn.to/2leQQUH
FROM THE PIE ACADEMY WEBSITE:
KEN’S COOKBOOKS - store.thepieacademy.com/colle...
OUR SIGNATURE APRON - tinyurl.com/y4ghzux4
OUR SIGNATURE ROLLING PIN - tinyurl.com/y34u5vzu
PIE BOXES - store.thepieacademy.com/colle...
RECIPES AND VIDEOS - thepieacademy.com/recipes-and-...
LOVE TO COOK?
VISIT OUR SISTER SITE - thegoodcooksacademy.com/
*DISCLOSURE: Thanks for watching…The above resources are items we use and recommend. If you purchase one of these products through these links, we may receive a small commission.
Video Transcript:
We're back now with the second half of this two-part video on how to keep your pie dough from cracking, a very common problem I hear about. We've cut in the fat, we've added the water and stirred it up, and now we're going to, number three, knead your dough once, just like this to work out any lumps and to get the whole thing acquainted with itself. Then we'll shape it into a thick disc on a floured surface. If the edges crack, we'll pinch them back together.
Number four, and I admit this is a bit of a departure from the way I've typically done this. But instead of leaving the dough in that big fat disc that we just formed, I want you to flour it and put it inside of a gallon plastic freezer bag and roll it into an 8" circle. And the reason I want you to do this now is that the dough is in a very agreeable and cooperative mood. It's going to roll easily, so you might as well take advantage of that now and do a little rolling. But we're not going to take it too far and press our luck and roll too much because we don't want the dough to get warm and sticky.
The other thing is, the other reason I want you to do this, is that when you go to finish rolling the dough out, it's just easier, and the dough is less likely to crack. If you got a head start on rolling the dough, and you're just rolling from this 8" size out to like this 13" size rather than this fat disc size out to 13". In other words, you just have less distance to go, so you're less likely to mess it up. Anyway, seal the bag up and refrigerate the dough for about one to two hours now.
Finally, number five. When you are ready to roll, take the dough out of the fridge and let it sit at room temperature for about five minutes. Then take it out of the bag, put it on a floured surface, dust your pin and the dough, and give the dough a few gentle rolls to wake it up. Here's a little secret: Your dough doesn't like to wake up quickly so be gentle at first.
Then just finish rolling. And by the way, I typically like to roll on waxed paper. It's just a habit of mine. Always try to roll from the center out and if the edges do crack, don't worry about it just pinch them back together. If you've done all this, your dough shouldn't crack. It shouldn't stick. You won't have a meltdown and you'll be able to invert the pastry right over the pan.
Now, I know that was all kind of quick, but you're smart; you can pick up on this stuff quickly. And I think it should help. This is all stuff, by the way, that I'm going to cover in much more detail in my upcoming pie dough video course.
Meanwhile, keep practicing. Work these tips into your own pie dough making and you will do great. No more pie meltdowns. - Навчання та стиль
You fixed ALL of the problems my pie crusts were having, and I struggled every thanksgiving for YEARS!!! Thank you so much!!!!!!
And yes: I found your channel during a pie meltdown 😅
Wow...that's high praise. Thanks. I hope you'll sign up over at ThePieAcademy.com so you don't miss anything we publish - recipes, videos, class announcements and more. Ken
What a great idea Ken! From now on I will use this method ❤️
I am on a mission to learn how to make pies, and out of all my research your videos are the best help. You are right on about being afraid to add water! I also love that you take the logical step of measuring the the rolled dough before seeing how it fits into the pan. It's so helpful to know that I'm aiming for that 13 inch circle. Appreciate your quiet, cheerful manner so much -- thanks, Ken!
Well, thank you so much, my friend. How kind of you. It always gives me a lift to know that someone has been helped by one of my recipes or videos. I hope you'll sign up for The Pie Academy - ThePieAcademy.com - so you can receive regular updates and we can stay in touch. Ken
Great video,I loved the humor in part 1.
This is so, so helpful, thanks so much!!
Thank you, Yeah - so glad to hear. If you're not already a member, I hope you'll sign up over at ThePieAcademy.com!
Love you Ken! So informative and funny! I am no longer stressed every time I make a pie crust. A big thank you! :-)
Thanks for watching, Gail Rose - you're very kind, and I'm happy to hear that I've helped you dial down the stress level in your pie making. And by the way, if you're not already a member of The Pie Academy, I hope you'll sign up over at ThePieAcademy.com Best wishes.
I greatly appreciated all of your tips!!!!
Thanks, Jean - how goes the summer pie making?
Brilliant I've learned A lot from you great tutorial thank you so much, from London,
Thank you, Eva - much appreciated. It's great having a fan in London!
Whoaa this is very helpful. I will try it this year :)
Thank you, my friend.
Thank you so much I used to be good at making pastry but haven’t done it for years. Lol I made short crust pastry the other day and it was cracking all over the place. So thanks for your tips.
Canterbury - So glad the video helped. If you like to bake pies, and want lots more good tips and advice, please sign up over at ThePieAcademy.com - it's free, and we'd love to have you as part of our pie community. Ken
Thank you!
You're welcome!
Thank you so much! You changed my life. This was great. Pies will ever be the same in my house!
+Shelby Coleman Thanks, Shelby - how kind of you to say so. I look forward to seeing you around The Pie Academy - have you signed up yet? - and staying in touch. Happy Thanksgiving. Ken
I forgot to say how funny you are! You made me laugh as I was looking at my dry crust. BTW, I was able to fix my problem, post refrigeration, thanks to you. Happy Thanksgiving!
+Shelby Coleman I'm happy I could help, Shelby - thanks for the kind words. Stay in touch. Ken
I have never had such an overwhelming response to my pies as I received yesterday. I have to give you all the credit. I shared your "Cowboy Up" bit with the whole party and we all enjoyed it very much. Everyone agreed, you are very cute! Thanks again for the tips.
+Shelby Coleman Hi Shelby - You make me blush. Thanks again for all the compliments, but it's really you who deserves all the credit. I'm just the coach. So glad you liked the cowboy bit. I can be a bit of a ham, at times. Stay in touch! Ken
Ken, I was one of those women petrified to add too much water and my dough was always cracking. If you need someone to have a hysterical attack about her dough, send me a text, I'll show you what a real one looks like! Thank you so much for changing my pie dough life!! You're the best!
Marie-laure - Glad to have helped, but I'll pass on the hysterical attack. Thanks for the offer, though. If you haven't already, I hope you'll sign up to become a member over at ThePieAcademy.com. I give lots of online classes and perhaps you'll want to join us for a future one. Thanks. Ken
Thank you, thank you, thank you! The whole cracking problem made me feel like I was a pie failure. lol Thanks for the helpful tips
Glad it helped!
Thank you!!!
You're quite welcome, my friend. If you enjoyed this video, and love making pie, make sure to sign up over at ThePieAcademy.com so you don't miss anything we publish. Thanks.
This is awesome. I just took the course on pie crust making but it looks like it was 3 years ago so is there an updated one? Also, I am looking for the ebook that was supposed to come with It. Excellent info. Thank you.
Hi Patricia - Thanks for your comment. I saw that you did indeed purchase the course, and it is the most recent version available. I will be updating the course this year, re-recording videos and adding new content. Ken
Brilliant advice, thank you very much from North Yorkshire in England.
Most certainly. Appreciate the nod from my new friend across the pond. What sorts of pies do you like to make?
@@kenhaedrichthepieacademy Steak and Kidney, Minced beef and Onion and Chicken and Mushroom are the ones I mostly make!! I made some Minced beef ones for lunch today and followed your tips and they worked a treat! Thanks again.
There were some great tips in here I could definitely use! I've been known for an amazing deep dish apple pie (4 varieties of apples) for years. Some years back I suddenly started having crust issues and have ever since. I'm wondering if it's when I started using my food processor to mix up ingredients. Any input on that would be much appreciated! Also wondering if I'm trying to make my dough too thin. And I can never spin my dough the way you do. Hmmm...
Patty - You sure might be trying to make your dough too thin; shoot for about 1/8 inch thick. When you use a processor, stop the machine before it balls up. The mixture should be kind of crumbly.
Thank you. Will have to try it “next time.” I’m trying to salvage my daughter’s dough. Of course she didn’t ask for help until it was a crisis. If the tops don’t roll out better I may just make your dough.
Charles - Thanks for your comment. I hope you give it a try. And if you're not already a member, I hope you'll sign up over at ThePieAcademy.com. Best, Ken
Brilliant and funny. What is the gadget called that cuts in the butter?
Pastry blender
Wow I’m a first time video viewer of your channel! I have suffered from pie dough melt down until I watched your videos! Thank you so much for having done these videos! Please do more videos because the pie maker community needs your wisdom!!!!!!!!!’
Thank you , Michael - I'm glad to hear you connected. I hope you'll sign up over at ThePieAcademy.com so you don't miss anything we post at The Pie Academy. Ken
@@kenhaedrichthepieacademy I will sign up!
Your pie crust wisdom is what I need to kick start my pie business idea. I make the most delicious pie filling but my crust has always be a hit and gigantic MISS!
@@brotherbanks Sounds like you're starting a pie operation...would love to hear more!
@@kenhaedrichthepieacademy i am I give you full details very shortly
@@kenhaedrichthepieacademy greetings thank you so much for having an interest in what I have planned. I have a desire to start a pie bakery with my children. So far I’ve perfected my pie filling. Once I get the perfect consistency with my pie crust I’ll move on to the next phase of my business plan! When I started making pies I gave them away for free to get feed back. Some pies were good and some were hit and miss. Also there are a few businesses that haven’t tried my pies. But have shown interest in a possible business relationship! Mean while I’m trying to get a better understanding of the legality side of selling pies.
Hi Debbie - Thanks for your nice comment; appreciate that. The handy little gadget for cutting the fat into the flour is simply called a pastry blender. You can find them at any kitchenware shop. Are you a pie maker? If you're interested in learning more about pies, be sure to sign up at ThePieAcademy.com - it's free.
Ur great ... you made me Lough after my problem... 👍🏻😂
Glad I could help
Hi Ken! Thanks for this video and part 1! I love your purple rolling pin. Is it covered with silicone? Do you still use it?
Hi Dana - Thanks for you comment. That pin bit the dust! If you go to the Store tab at ThePieAcademy.com you'll see our "house brand" one that we have now. It's really slick!
I wish I watched this sooner huhu. What do I do about the dough that I've already tried to roll out but couldn't because it was falling apart? Do I have to throw it out or do I break it apart and try to do the tips? Thank you!
Sorry to hear about your crust. If the crust is really falling apart and in bad shape, you can either start from scratch - especially if it is very and crumbly - or, if you're able, you can always patch it together in the pan. Remember: it takes a while to get good at pie dough. Doesn't happen overnight, so be patient and forgiving with yourself and keep practicing. Good luck!
yup yup!! had a total melt down, but i see everything im doing wrong now LOL TY, if i werent bald already i would had pulled alot of hair out.
Too funny, William. Glad I was able to help. Stick with it - learning how to make a good pie takes time, but you'll do great. Ken
Thank God for you! ❤ 10:35 am
Thank YOU, my friend. Ken
Ken, love all your tips! Do you have tips on gluten-free pie crusts? My daughter-in-law can’t tolerate gluten, so I helped our grandson make her a cherry pie using the store-bought gluten-free flour they had; it was like chewing walnut shells! Thanks for your help.
I do have a gluten free pie crust recipe, my friend, but sorry to say it's not online, only in my book PIE ACADEMY. I really do need to get that recipe posted. Thanks for reminding me...and that chewing walnut shells business sounds dreadful!
Looking forward to it, Ken! Thank you.
I have a different challenge. I made two pie crust balls and left one in the fridge for about a week and now I see it's no longer soft and pliable. How can I rehydrate it so it can be made into a pie crust?
David - Thanks for your comment. After a week it's a lost cause. I typically wouldn't keep the dough in the fridge for more than a couple of days; the freezer for up to a couple of months. Once the dough is made, it's pretty much impossible to "rehydrate" it, at least not by any method I'm aware of. In any event, I hope you'll sign up over at ThePieAcademy.com to catch all of my latest. Ken
Excellent suggestions! I failed my second pie crust attempt, BUT, this time it was more along the lines of aesthetics, so the thing to remember is: IT'S PIE!! 🥧 🥧🥧 If you're THAT worried about your attempts, depending on the pie, have whipped cream or vanilla ice cream ready to cover up your mistakes!🤷♂️ Based on your examples, I likely should have added more water to my dough. My peach tree has PLENTY of peaches for me to try again. Bummer.😎
The next tip I'm trying is the: "roll it in a freezer bag and chill" for an hour. I think part of my fail was too little water and too warm of dough.🤔
Thanks for your comment, Leo - you certainly have the right attitude! Just keep trying until you get it right...and have fun in the process. Ken
Not helpful at all.... need to know what to do if the dough still cracks after resting in the fridge....