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All Butter, Really Flaky Pie Dough (and A Perfect Apple Pie!) | Smitten Kitchen with Deb Perelman
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- Опубліковано 9 лис 2021
- GET THE RECIPES:
* ALL BUTTER, REALLY FLAKY PIE DOUGH: smittenkitchen.com/2008/11/pi...
* EVEN MORE PERFECT APPLE PIE: smittenkitchen.com/2018/10/ev...
Today is the day, the day you are going to master all butter, really flaky pie dough and never look back. It's dead simple-just keep everything really cold and it will all be ok. Pie season: We are so ready for you.
#debperelman #smittenkitchen #piedough #applepie #thanksgiving
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VIDEO CREDITS:
Production Coordinator: Sara Eagle
Calvin Robertson
Vincent Cross
Alberto Mojica
Editor: Jeremy Ylagan
ANIMATION CREDITS:
John Finley
Jeremy Ylagan
Alicia Prieto
Welcome to Season 2! What pie are you planning to make with this pie dough recipe this holiday season? Let me know in the comments!
This was great! Thank you. Can you do a follow-up about baking a blind crust (for pumpkin pie, etc.) ? That's where I always fail!
Thank you to the algorithm that made it possible to meet and enjoy your UA-cam space. This video right above is the best video ever. Your UA-cam life is so dazzlingly beautiful because you have subscribers like me who are begging for this video at this moment. The person who is cooler than anyone else is the video of this channel, where I put all my heart, effort, and effort into making this video. On a deep autumn night, I feel lonely in an unfamiliar homeland. see. How did you have such a wonderful talent that is full of the mysterious charm of your video? You have the ability to make your videos instantly stunning and attractive. Even if it's just a passing relationship that you've never seen offline or don't know the name of, I'm grateful for the algorithm that you can meet with your wonderful videos in the online UA-cam world. Algorithm Out of countless videos like grains of sand on the beach, I'm grateful for the algorithm that I've never seen offline or even if it's just a passing relationship that I don't know the name of, but I'm grateful for the algorithm that I can meet with your wonderful video in the online UA-cam world. Like a grain of sand on the beach, I am very lucky to have accidentally encountered Algorith introduction video among countless videos. Just because the thumbnail caught my eye, I accidentally saw your video, and I liked it the most and fell in love with your channel. Please make more good videos in the future. I hope that you will grow as big as you have been working for your dreams, and at the same time, I will give you my heartfelt praise and support for your channel to develop into a very large, very large channel. Right now on my UA-cam window, the video above is the brightest. Your meticulous and solid composition skills are amazing. I'm impressed. I enjoyed it so much.
I’m going to make mini muffin sized pecan pies, a double crust apple pie, an apple crumb pie and (hopefully) a lemon meringue pie
I love it that you demonstrate cooking and baking in a normal sized kitchen, instead of a HUGE one. How many people really have a kitchen that big? You show us that it really can be done if you're organized.
You are my favourite food blogger by light years. I adore these videos. The short series concept just makes them really special and we really get a sense of you. So much better than those generic overhead shots with someone else’s hands. As an aspiring food blogger, I’m so happy to watch your success. Please carry on doing what you do Deb! x
My 25 year old daughter sent me your blog during the summer because I was not having fun making food and she said she really liked you and your recipes. I watched this video and on Thanksgiving morning, with a list of things to do, I watched it again while I made my crust. I just want to say it was a surprise how pleasant your company and instructions were at that time. I just focused and did everything you said:) The pie was perfect. I forgot to put the starch in for thickening, it didn't matter. Juices were everywhere but I had a parchment covered pan, so it didn't matter. There were so many apples and the whole thing was delicious. Later my aunt emailed me to wish me a Happy Thanksgiving and I told her about the pie. She said she bombed her pie so I sent this video and she responded the next day that she loved it. Thats a long way to say, you just gave three generations a great and easy pie. Thank you:))) Video recipes make me smile.
I’ve made a lot of pies, and they’re always a nightmare to deal with. Watching this video was incredibly helpful. It was like you could see every dumb baking thing I’ve previously done and addressed them all. Thanks Deb, love love love these videos!
Love this video! I've been making pies for 35 years and learned many new things in this video. Keep it cold! Roll it slowly, take your time! Make lattice pieces out of a rectangular shape! Use all the juices! Awesome!
Thank you for this encouraging and helpful lesson! Reduce those luscious spiced juices in the microwave in a glass Pyrex pitcher before pouring them over the apples for a crisper bottom crust. We are going with a sour cream apple and cranberry filling for this year’s Thanksgiving pie.
Deb…you are the Best! I could watch you making mud pies & love it.
I've been using all-butter dough recipes for years and still finding there is more to learn. Made an apple pie the other week and my great-grandmother's pumpkin pie is next on the list. I always appreciate that your approach to cooking, and now videos, is honest, humorous, authentic and very real-world applicable. I feel like we could hang out to chat over coffee and a snack. Looking forward to book #3!
Love love love! What I’d really like to see is how you cut that beautiful pie… seems like that’s where I’d end up butchering it 🤣
I actually made this last week! It was my first time using this recipe, first time trying a lattice top, and I've only made a handful of pies before then. I definitely didn't let the dough cool down enough, and it was such a sticky, frustrating moment. I'll make sure to focus on that part more next time. The lattice instructions were super helpful, that part turned out great! The bottom of my pie definitely didn't cook very well, though, so I think I'll parbake it a bit next time. The filling flavor was incredible! Even though I had some trouble with it on the first try I'm super glad you're helping us all out in the kitchen, Deb. You're my go-to blog for recipes!
I use this recipe all the time! I literally have some in my freezer now for when I'm craving some pie.
I have your books, I make some of your recipes repeatedly and I think you are very talented! I have just discovered how much of a joy it is to learn from watching your skills in action. I can’t wait to watch all of your videos and then see whatever you do next!
I loved the slow roll tip. I roll fast to not "mess with the dough too much" and end up with cracks galore! Thank you!
Me too! Such a helpful tip! I couldn't figure out how the pros don't get crazy cracks. Thanks, Deb!!
I’ve been making your pie crust for years- it made crust-lovers out of my family! I thought I piled my apples high, but you’ve shown me I can do better. 😂
All I could remember while making my dough is you saying "keep your ingredients cold!" and I am happy to report I finally made the best pie crust I ever made. Thank you for this well made instructional video! Holidays here I come!
Thanks for the recipe and those cool , well, "cold" tips.
Love this recipe! I have a friend that had never heard of all butter crust and used tons of crisco! I sent her this exccelent recipe and she is now a convert
I blind bake the base for about 10 mins pricking the pastry with a fork all over to prevent it from rising. Oven setting 375 degrees. Allow to cool before adding filling.
Just the best. So personable and the most delicious, never-fail recipes. Happy to see a season 2.
I just keep smiling back at you. Love this channel!
I love your video. Your fun, concise and so easy to understand. Ty for this pie dough recipe.
I was watching Kenji Lopez make your turkey meat loaf. Everything was so logical in your recipe so I decided to check out your site. Yes, I'm one of those people who shy away from pie dough but watching you gives me new motivation to try again. Thank you!
I used this recipe last year, including the filling recipe, and it could not have been better. I don't think I'll ever make apple pie a different way. The ONLY change I made, which I had planned before I even started looking for a recipe, was I swapped 2 tablespoons of butter with bacon fat. You should really try it. It's Thanksgiving and here I am watching your video again. My family and I both thank you!!!!!!
Excellent instructions. Pastry desserts are my favourite, and I love to make them, but I do struggle rolling out the pastry. These tips will be very helpful. Thanks!
I want to say big huge thank you!! I used your pie dough recipe for thanksgiving (my first ever home made pie dough) and they turned out amazing! It was the first time I was actually proud of myself for something I made in the kitchen, thank you!!
Been making this pie crust with your buttermilk sweet potato pie on repeat. It’s fabulous! We have loads of sweet potatoes, ginger and turmeric from our garden. I put the fresh ginger and turmeric to infuse in the buttermilk. This pie is our favorite! Thanks Deb!!
that sounds so delicious!
The view our your balcony makes me long for NYC!
Thank you for this video! Made the gruyere and rosemary crackers yesterday....totally fantastic...and easy. Love you! Was introduced to you by my old dearest friend. I bought your lated cookbook for her for Christmas. She loves you too. We made mom's apple cake 3 times!🫠
I had given up on making pie crust, but now I can’t wait to try again. Thanks!
I've seen a lot of no fail pie crust and your video was the easiest to follow and it worked like a charm. Thank you so much for posting this video.
Thx for these great tips. Def upped my apple pie crust game
Great - think I'd use a large metal bowl for the crust - re-chills quicker in fridge.. ? Same humble 'tool' I've used forever, but 2/3 c butter to 2 c flour - think the whole cup is the secret ;) I also appreciate no fear mongering about 'too much flour' when rolling lol! I think always rolling from the middle out is also helpful.
Thank you for this. I have been baking forever but pie crust is something I've never mastered and your video has shown me why. I'll be giving it another shot, most likely and Apple crisp pie.
I watched this twice and made pie crust from scratch successfully for the first time in my life! I panicked a bit when 1/2 cup of water wasn't enough and may have overmixed the dough, which was still a bit dry....but somehow it all worked out. Thank you!
Thank you, I see what I’ve been doing wrong - finally. Cold dough throughout is the secret!
Oh I am so happy the videos are back!! You just make me smile.
Wow, beautiful crust... you make it look so easy to make. Thank you for sharing your beautiful recipe video. God bless 🙏
This is excellent, so much detail. I just found you. Can’t wait to see more of your prep and cooking. Thank you!
LOVE this video! I've been baking pies for years, but the edges seem uneven, have some pastry shrinkage and basically just needed your incredibly helpful tips as you slowly, calmly explain everything! I'm also switching from using my food processor to blending pastry ingredients in the metal bowl! Cold is king, for sure!! Happy delicious holidays😋
I’m a good baker but have not been able to master pie crust. I’ve tried so many recipes. I made your crust today so easy, so flaky, so good. Thanks.
It certainly is ... and if you have a food processor it's even easier!!
Loved this! I’ve never made a pie from scratch but have made it a goal to try this holiday season. This was so helpful, and you’re so fun to watch!!
So enjoyed your demo at Williams Sonoma in Nashville last night. Looking forward to making your apple pie recipe this weekend. Great video!
OMG! I love you❤️. My previous attempts at pie baking have been
so-so. But now that I know the “secret” of COLD I’m going to try this for Thanksgiving! Thank you 😊
Butter flavored crisco cold...is what my sister uses. Good!! Or use half crisco and butter. Cold water!
I add sugar and cinnamon and flour to apples! Then dot with butter. No soggy crust.
I absolutely LOVE your recipes. What a great tutorial. Since pies are my favorite dessert, I will be trying this one for sure--it looks fabulous. Thanks so much!
Your pie dough looks awesome. I will be making this dough for all of my pies for CHRISTmas. Thank you for sharing.
Deb, you are one of my favorite people on the planet. I’ve been a huge fan since your very early SK days. So course I love your videos. And this pie crust (I’ve been making it for years now).
My poor dogs, must have PTSD from me setting off the fire alarm when cooking. Your timer sound is similar enough to send them into panic. I’ll share some pie dough scraps, which will surely put me back in their good graces.
Can’t wait for cookbook #3!
Happy Thanksgiving Perlmans
Beautiful! Can't wait for the fall. We have ALOT of apple orchards in Va. Definitely will be using your recipes.
I had to add a couple of tablespoons of extra water since my dough wasn't coming together like yours. Everything else was perfect.
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! I look forward to watching new videos! ❤️🧡💜💚
You explain things so well!!!
Looks yummy! I love sprinkling with coarse sugar; extra scrumptious, and makes the top crust crispy.
I'll use a deep dish pie plate to keep all those lucious juices in your pie, rather than outside of it). Plus I've tried reducing the juices in the microwave, as mentioned earlier (and on Joy of Baking, where she shares a reduction technique inspired by Rose Levy Berembaum), and that gives a nice hint of carmel flavor. Time for apple pie!
I make this all the time, it's my go to recipe!
Perfect timing. Thanks for this demo. Very similar to the galette dough which I make often and love so much.
Thanks so much for this video, Deb. I have never made pie crust from scratch and I intend to make my first for Thanksgiving, for a pumpkin pie. I've been reading recipes and watching videos and yours is one of the most helpful I've found!
I just made the dough! So easy, with these step-by-step instructions. It's pretty hot where I live, so that made me really nervous, but I just kept everything as cold as possible. The bowl, the butter, and the flour all spent some time in the freezer before starting, and every time I thought things were getting a little warm I threw everything back in the freezer for a few minutes. I hope it comes out well. Thank you again, Deb, for posting the video!
This is my first Smitten Kitchen video. I have both of your books and am eagerly awaiting the third. I noticed that you don’t touch the dough w your hands. I am thinking this would warm the dough. Thank you!
It'd be helpful for you to tell those of us who live in very dry places how much water is OK to add. 1/2 c. is not enough if your flour is very dry.
What an absolutely delightful woman!
You’ve made me feel more confident! Thanks!
I'll have a slice of that right now.!!! Best Damn Looking Apple Pie on the Web. Oh how I miss picking apples in the fall up in NY and NJ to come home and make one of these. Tell me how you feel about using Granny Apples, Green Apples for the apples. That's what I always used. Fresh off the tree and the entire house smelled like we had apple cinnamon candles burning. DELICIOUS!!!
Back in the '70s, my friend and neighbor Sammie Garcia made a Martha Washington pie and he made the pie crust by just melting the butter in the pie plate and then he mixed in his Flour mixture with the baking soda? Salt and just pressed the dough up the sides of the pie pan. Then he put the mix in and baked it. I have never had a flakier, more tender pie crust. Sammie was the styles director at Nieman Marcus in downtown Dallas. Anytime a stylist goofed at any Nieman's salon they sent clients to Sammie to fix. He also did make-up for the Miss Texas pageants. Sammie was a marvelous human. I don't know how he is doing or where he is, but I sure hope that he is ok.
I have tried many times to make pie crust from scratch and I cannot get it right. I've tried all crisco recipe and all butter. It usually ends up cracking and breaking and I get so frustrated. I'm going to try this recipe and follow what you did in the video! So helpful, thank you Deb!
Yay, so happy you're back!! 💜
I never seem to be able to get my butter worked down that small in my flour, even using my pastry blender. Do I need to keep working it longer? Or could my blender blades be too far apart (lots of butter gets stuck in between them)? I've only done biscuits and scones so far, and they're always tasty, but I know it's more important for pie dough and I'd like to try. 🙃
GREAT video, as always. So glad you're back making them! Thank you!
Crust looks perfect but i like my apples softer. I use a mixture of yellow delicious and empire
Your recipes just work which tells me you must trial all your recipes. I want to try them all just because... Serious question, what do you do with all that food? My friends and neighbors welcome some but I can't waste and no way can my family and me eat it all. Side note, my one little eggplant plant grew and abundance of eggplant this year and your collection of recipes for eggplant were put to good use. Thanks!!
Looks yummy
Perfect pie and tutorial - thank you for sharing and I think I can make a pie like this now :)
Thanks for making this simply. I love it!
Lovely
Hooray for the start of season 2! Since you pointed out that the dough is not very sweet, I'm thinking about using it to make some sort of savory pie for Thanksgiving...we'll see!
My pie crust tastes great (I use basically the same recipe as you) but I cannot get the edge to look pretty. Mine always looks like a 5 year old tried to crimp it!
On the topic of keeping your dough cold... be careful if your countertop is above your dishwasher. That'll make your countertop warm, and make it trickier for you to keep your dough cold as you roll it out.
Super helpful! Aching to put these tips into practice.....just in time for the Autumn holidays!
Are there any additional tips to assuring that the bottom of the pie doesnt get soggy? I do bake close to the bottom of the oven and sometimes will cover the pie crust bottom with apricot jam... but other tips welcome
I was interested in this topic too. I usually bake the base blind for 8 mins or so before hand, Interested to hear your thoughts Deb. We don't like a soggy bottom!
Yes also wondering how to blind bake for a pumpkin pie
With all the Juice that you added would Blind Baking the bottom Crust keep it from being soggy, or is that just a matter of fact? Thx
Good dough
My mom put just a T. of Tapioco pudding in the left over apple juices. It helps thicken the juice.
Excuse, I meant 2 T. Instant Tapioca. Comes in a box
I pile up my apples the same way...always looks wonderful!
What do you add to apples
THANK YOU FOR THIS! So helpful. Happy holidays to me 😆
You’re back!!!! Yay!!!
So great to see a video that doesn't tell me to stick it all into a kitchen machiine and pulse it. I don't have a kitchen machine!
I love this recipe! I made an apple pie with it this summer and it was the best pie I've ever made!
I attempted this for the first time this week and it tasted amazing, but I think I made a mistake on the step where you add the water. I got impatient with it not coming together and ended up adding about 8 extra tablespoons of water, which made it very dense. The bottom crust ended up a little chewy and I think that's what caused it.
Making a couple of Sweet Potatoe Pies this afternoon 😋😋😋😋
Hello, as I've reviewed many videos on pie crust, ppl always mentioned to never just dip the measuring cup into the flour, but to scoop it in, then level off, so I was very curious why ur dip & level the flour ? Thank you 🙏
Awesome video Deb
I wonder how you were able to cut it without a mess. There would be a space between the baked apples and the top lattice and then when you cut it it would all fall apart.
Well done.
Hi Deb! Where is your pastry blender from? Idk if I just use too cold butter or too cheap of a blender but mine doesn't seem durable enough to cut the butter without the blades going all crooked.
You should take a lot of the work out of it instead of cutting the butter into chunks over and over by just use a cheese grader and shred all the butter directly into the bowl of your flour and other ingredients then ightly mix by hand tossing the dough until thoroughly mixed and still fluffy. Then in the freezer for half an hr. To chillyhen take out ND continue. You could put your apples in a buttered pan with about half up of sugar cinnamon and lightly si.mer your filling to mKe them tender. So when you're finished with your pie crust and finish pre-baking it before the filling is finally cooked with the filling . This should give you a vary eveniy placed butter pcs all through your dough. 14:29
I got the email today and jumped right to the video!
Chocolate cream pie and pumpkin praline.
How much salt? Thank you❤
This is my go to pie recipe. So delicious! I usually get three crusts out of this recipe!
If I want to do a quiche dough, just eleiminate the sugar?
Would this work for a savory pie? Or would you leave the sugar out for that?
Why salt? I don't use any in my pie crust which is similar to yours. I do add 3 T of sugar.
Are you using unsalted butter? Every pie crust recipe I've seen with either Crisco or unsalted butter has about 1/2 tsp salt per crust.
@@nancystark805 Yes. I only have unsalted in my house.
My mom always said a pie wasn’t good if it didn’t cook over