It would be helpful to know the quantities of each ingredient. My pie doughs often do not bid together well when I am rolling even after refrigerating the dough (particularly for butter doughs).
What the hell. Is that last comment a joke? Anyway, great tutorial. I've been frightened to even try to make my own crust - been using those nasty store bought ones. This very informative video has given me the courage to make a pie crust! And let's face it, there is NOTHING more delicious than homemade PIE!!!
As a pastry chef, we always use unsalted butter, and add salt separately because a recipe that cause for a certain amount of salt doesn't count salt in salted butter, & if add salt....can have over salted pie dough & will taste off. Secondly, yes, it controls the salt levels in food. If you use salted butter, maybe use little less salt if recipe calls for it, but may need to experiment with ratios, as baking is science, which "AT" times requires precise measurements. Hope this helps. Cheers, A
Hi Kenneth, thanks for your comment. Here is the link to this video on our website: www.finecooking.com/article/episode-3-all-about-pie-dough. If you scroll down, there are many recipes for different pie dough types!
Does it irritate anybody else when they don’t tell you the amounts of the ingredients?
Yes
Wow... Very well done presentation. Intelligent, articulate, functional, fluff-free - This was great... thank you!
God bless you girl!
For a calm & collected, blaa-free, torturous-junk-known-today-as *music!* -free, v informative instructions.
It would be helpful to know the quantities of each ingredient. My pie doughs often do not bid together well when I am rolling even after refrigerating the dough (particularly for butter doughs).
What the hell. Is that last comment a joke? Anyway, great tutorial. I've been frightened to even try to make my own crust - been using those nasty store bought ones. This very informative video has given me the courage to make a pie crust! And let's face it, there is NOTHING more delicious than homemade PIE!!!
Interesting but what R the measurements ?
where is the ingredient list?
What are the measurements recipes
Well done! Thank you😚
I dont understand why you would use unsalted butter then add salt, someone post an answer please.
To control the final salt level of the pie crust, perhaps.
You can always add more salt to a dish, but you can't take it away.
As a pastry chef, we always use unsalted butter, and add salt separately because a recipe that cause for a certain amount of salt doesn't count salt in salted butter, & if add salt....can have over salted pie dough & will taste off. Secondly, yes, it controls the salt levels in food. If you use salted butter, maybe use little less salt if recipe calls for it, but may need to experiment with ratios, as baking is science, which "AT" times requires precise measurements. Hope this helps.
Cheers, A
Aepek ...which method would you use out of the 3 here? Im getting ready to make pie dough tonight. Thanks
Use Vodka instead of water. Water alone toughens flour..
measurements.....
Hi Kenneth, thanks for your comment. Here is the link to this video on our website: www.finecooking.com/article/episode-3-all-about-pie-dough. If you scroll down, there are many recipes for different pie dough types!
No appliances Please!