Thanks loads, Tessa. What I mainly wanted to know was how to get the rolled-out dough into the pie pan without making a mess. I've made a few pies that turned out very well, and I'm him to most of what you say, but when I tried to flip the dough from the oven paper into the pan, it was always very awkward. I knew there had to be a better way. Generally I'm not stupid, but it was a Homer Simpson moment when you simply rolled the dough onto the rolling pin and rolled it back into the pan. Likewise of course for the top layer of a covered pie. Is that why they say, "easy as pie"? Duh!
Mostly, yes! But I have a few more handy tips for this in the full post. As I live in Phoenix, I'm all too familiar with dealing with crazy heat myself!
Excellent job explaining the procedure. A little frustrating that the camera didn't stay on your pie dough & hands during important parts like when rolling dough onto the French rolling pin.
I realize this is 6 years old and things might have changed, but I use cold cubed butter and some ice water in the food processor. I roll it out on floured parchment paper in a similar way, lay it over the dish, peel off parchment paper, prick the crust a lot with a fork, then put in the freezer for 15 minutes. I’ve tried other ways, but that seems to work well for me. That’s in case this method doesn’t work for someone. Still this is a good instructional video. It’s very thorough and looks great.
I hate that this video has more of the presenter than the actual food. I'm here to watch you show me how to make it, not watch you talking to the camera.
Does this all apply to a dough made with shortening instead of butter, especially the coldness factor? That happens to be my go-to recipe, though I have no objection at all to using butter.
butter burns more easily than lard. Use lard for pies. Shortening if you have to. If you really want butter flavor I would suggest 3 parts lard to 1 part butter, which will reduce burning.. I learned from my grandmother, who learned from her mother, etc. BTW.. don't cut your fat in to fine, it makes your crust tough. Pea size is fine, you want it flaky evenly through out. Good video on how to roll and about chilling it again to reduce shrinking.
Um, you didn’t show us how to roll the dough onto the pin. You only told us how, while we looked at your face. Also you should probably provide work arounds if we don’t have the same kitchen tools as you. JS
Hmm, the bottom probably bubbles if you're trying to blind bake without weighing the crust down with baking beans? And the sides likely shrink because you're not resting the dough before baking. Check out all my pie dough tips and tricks on this post (linked in the caption above) :)
I'd never heard of the roll and turn process, or even putting flour on top of the dough. I also iced my countertop. EASIEST pie crust I've ever made! I use the Cook's Illustrated.
I find that leaving the butter in large chunks like that makes for a very friable and weak pastry that won't cut into a nice slice, but will fall apart.
@@TessaAriasTV Thank you very much for an unexpected reply.I'm still a bit puzzled on what there is to practice, you either leave large lumps in or you dont. Nevertheless I will have another go, I will use it on sausage rolls, they will be the easiest. Here's hoping.🙂
@@TheNarrowGate101 really cold dough helps this, but if you're struggling with a lot of butter pooling as you bake, try smaller butter chunks as you make your dough. This should help!
@@TessaAriasTV thank you for your response . By the way, I really appreciate your content. I find your website invaluable because of the level of testing you’ve done on technique and recipe science. Your efforts are exemplary and truly delivers for successful baking. Thank you very much.
Great video. You go into much more important details than anything else I've seen, but I was a little confused by saying one must leave the dough out in room temperature long enough for it to be malleable, but later stressing that it must be kept cold. You used the thermometer and said 40 degrees was too cold, but never mentioned what's too warm. I'm assuming its somewhere between 40 degrees and room temperature.
That was a really cool trick to ice the counter. I've never seen that done and I'll have to definitely try it come Thanksgiving. As always your baking videos are awesome and it was great to see a new one.🤗
I agree with the comment below and found myself actually saying it out loud. I want to see what you are DOING not you talking. No offense, you are very pretty but that is not why I watched the video.
This was super helpful, thank you! I never realized you want to bring your dough back up to room temp before rolling. I was always told to roll my dough while it was still cold out of the fridge. That may be why I always struggled with my dough cracking and breaking apart while I rolled it.
I appreciate you taking the time to show is how you roll out the dough but I was looking into a simpler recipe, one that my parents or grandparents would have used. I'm pretty sure they didn't go thru all of this. Thanks anyway.
Thanks loads, Tessa. What I mainly wanted to know was how to get the rolled-out dough into the pie pan without making a mess. I've made a few pies that turned out very well, and I'm him to most of what you say, but when I tried to flip the dough from the oven paper into the pan, it was always very awkward. I knew there had to be a better way. Generally I'm not stupid, but it was a Homer Simpson moment when you simply rolled the dough onto the rolling pin and rolled it back into the pan. Likewise of course for the top layer of a covered pie. Is that why they say, "easy as pie"? Duh!
haha glad this was helpful to you!! You'll be a pro in no time!
Thanks, but I intend to remain an amateur. No deadlines to meet, or nervous customers to deal with. And my friends are easy to please!@@TessaAriasTV
I never made a homemade crust for my pies or cobblers. Thank you so much.
Great video but I would have liked watching the actual rolling part more then looking at you.
She does show her rolling the dough tho- r u dumb dude??
@@ainsleyhart1394 briefly
Hi!!! Welcome back!! 😍😍😍
Awe thank you so much!! It feels weird to be back on UA-cam ;) Hoping to publish more videos regularly!!
I hope you will!! You are a true inspiration I love your blog/website and I always go back to find a recipe of yours!! Well done ☺️☺️☺️
I appreciate that so much! Thank you
How do you do this in 90+ degree weather? Do you just move it back and forth between the fridge and counter?
Mostly, yes! But I have a few more handy tips for this in the full post. As I live in Phoenix, I'm all too familiar with dealing with crazy heat myself!
Pro tip - If you chill your dough, you're doing it wrong and ruining it.
Why is the camera on your face mostly ? Hands and dough ……. Thank you 🙏
Excellent tips and video. Just wish the camera was on your work table a bit more. Missed a bunch of what you were doing
4 minutes in and there's still no actual rolling of pie crust.
Excellent job explaining the procedure. A little frustrating that the camera didn't stay on your pie dough & hands during important parts like when rolling dough onto the French rolling pin.
Literally a life saver. Icing the counter and the 1/4 turn roll out method turned my crust disaster into a success. thank you!!
literally
Not literally.
I realize this is 6 years old and things might have changed, but I use cold cubed butter and some ice water in the food processor. I roll it out on floured parchment paper in a similar way, lay it over the dish, peel off parchment paper, prick the crust a lot with a fork, then put in the freezer for 15 minutes. I’ve tried other ways, but that seems to work well for me. That’s in case this method doesn’t work for someone. Still this is a good instructional video. It’s very thorough and looks great.
Great video! Also I was the 1000th like!!!🤭
Woohoo! Thanks so much for pointing that out - yay!
I hate that this video has more of the presenter than the actual food. I'm here to watch you show me how to make it, not watch you talking to the camera.
The instructional video is about the dough. I don’t need to see who’s talking. Keep the entire video focused on the dough!
Nice tips, but way too much talking with the camera on presenter rather than on the pie dough.
Hip to what you say, not "him". I need a secretary!
you make it so understandable, bless you!!
Does this all apply to a dough made with shortening instead of butter, especially the coldness factor? That happens to be my go-to recipe, though I have no objection at all to using butter.
My question as well. I’ve only made it with shortening.
butter burns more easily than lard. Use lard for pies. Shortening if you have to. If you really want butter flavor I would suggest 3 parts lard to 1 part butter, which will reduce burning.. I learned from my grandmother, who learned from her mother, etc. BTW.. don't cut your fat in to fine, it makes your crust tough. Pea size is fine, you want it flaky evenly through out. Good video on how to roll and about chilling it again to reduce shrinking.
Thanks your video was super helpful.. I did not know how to handle the dough. I used tip plastic bag flour and on top plastic bag french pin wheel
How thick should I roll my pie crust ?
Um, you didn’t show us how to roll the dough onto the pin. You only told us how, while we looked at your face. Also you should probably provide work arounds if we don’t have the same kitchen tools as you. JS
I missed your videos so much, welcome back 😍❤️
Thank you so much!
Why does the bottom of my crust bubble(I poke holes) and the sides shrink
Hmm, the bottom probably bubbles if you're trying to blind bake without weighing the crust down with baking beans? And the sides likely shrink because you're not resting the dough before baking. Check out all my pie dough tips and tricks on this post (linked in the caption above) :)
@@TessaAriasTV correct on both , I will try on my next batch thx
It would be helpful to have the camera on the dough and not your face.
The dry flour is to prevent it from sticking correct?
Wow Thankyou for this video I actually gave up making pastry as mine always stuck to the benchtop. Cheers Denise- Australia
Glad this was helpful, Denise!
Glad your back holiday cooking yess
:) :) :)
I'd never heard of the roll and turn process, or even putting flour on top of the dough. I also iced my countertop. EASIEST pie crust I've ever made! I use the Cook's Illustrated.
I hope you try my recipe sometime! handletheheat.com/best-ever-pie-crust/ Glad these tips were helpful :)
I find that leaving the butter in large chunks like that makes for a very friable and weak pastry that won't cut into a nice slice, but will fall apart.
It can take some practice, but you can absolutely achieve very sturdy, perfectly sliceable, very flaky pastry by using large butter chunks :)
@@TessaAriasTV Thank you very much for an unexpected reply.I'm still a bit puzzled on what there is to practice, you either leave large lumps in or you dont. Nevertheless I will have another go, I will use it on sausage rolls, they will be the easiest. Here's hoping.🙂
@@TessaAriasTVhow do you prevent butter pools when baking
@@TheNarrowGate101 really cold dough helps this, but if you're struggling with a lot of butter pooling as you bake, try smaller butter chunks as you make your dough. This should help!
@@TessaAriasTV thank you for your response . By the way, I really appreciate your content. I find your website invaluable because of the level of testing you’ve done on technique and recipe science. Your efforts are exemplary and truly delivers for successful baking. Thank you very much.
I'm in my 60's and enjoy baking. This is the first even, unpatched pie crust I've ever rolled out. Thanks for teaching this old dog new tricks!
You just made my day!! I'm so happy to hear that this was so helpful to you 😊
Thank you so much this was super helpful loved it so much
Thank you....Are you married ?
Great video. You go into much more important details than anything else I've seen, but I was a little confused by saying one must leave the dough out in room temperature long enough for it to be malleable, but later stressing that it must be kept cold. You used the thermometer and said 40 degrees was too cold, but never mentioned what's too warm. I'm assuming its somewhere between 40 degrees and room temperature.
What do you mean? She specifically said 60 to 65 F is cold but warm enough to be rolled out.
That was a really cool trick to ice the counter. I've never seen that done and I'll have to definitely try it come Thanksgiving. As always your baking videos are awesome and it was great to see a new one.🤗
Glad you found it helpful! :)
Thank you so much!
Awesome. Thanks!
Great video! So helpful 😀
Yes great info
You should probably show more of the pie dough and less of yourself
YAY your back ! Can't wait for your new upcoming videos :)
Thank you!!
I agree with the comment below and found myself actually saying it out loud. I want to see what you are DOING not you talking. No offense, you are very pretty but that is not why I watched the video.
That was the best tutorial ! I have been working on my pie crust skills (I use the word skills very loosely!). Thank you
This was super helpful, thank you! I never realized you want to bring your dough back up to room temp before rolling. I was always told to roll my dough while it was still cold out of the fridge. That may be why I always struggled with my dough cracking and breaking apart while I rolled it.
me too
Same here
I appreciate you taking the time to show is how you roll out the dough but I was looking into a simpler recipe, one that my parents or grandparents would have used. I'm pretty sure they didn't go thru all of this. Thanks anyway.
I cant see what your doing with the camera on your face.
Beautiful and nice lady but awfully chatty...
Bruh- she's showing a tutorial. She has to talk.