Rethinking Pie Crust - Start to Oven in 5 Minutes
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- Опубликовано: 6 июн 2024
- Ben Starr, the Ultimate Food Geek, revolutionizes your pie pastry experience with a super-simple recipe using oil and buttermilk, rather than butter, to create a light, flaky crust that comes together in 5 minutes with no chilling required. Not only is the crust every bit as delicious as a traditional butter pastry, it's infinitely healthier, as well!
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SWEET CRUST
6.7 oz (1 1/3 cups, 190g) all-purpose flour
2 Tablespoons (25g) sugar
1 tsp (6g) Kosher salt (or 1/2 tsp table salt, 6g )
2.5 oz (1/3 cup, 71g) neutral-flavored oil (canola, grapeseed, corn, etc.)
2.3 oz (3 generous Tablespoons, 66g) buttermilk
(milk can be used in a pinch, but the crust is not NEARLY as good)
SAVORY CRUST (for quiche, veggie tarts, etc.)
6.7 oz (1 1/3 cups, 190g) all-purpose flour
1 tsp (6g) Kosher salt (or 1/2 tsp table salt)
1 tsp each garlic powder, onion powder, Italian seasoning
1/2 tsp black pepper (optional: red pepper flake)
2.5 oz (1/3 cup, 71g) extra virgin olive oil
2.3 oz (3 generous Tablespoons, 66g) buttermilk
(milk can be used in a pinch, but the crust is not NEARLY as good)
Stir dry ingredients together and make a well in the center. Add the oil and buttermilk, and whisk the wet ingredients together. Then begin to drag the dry ingredients into the wet. Alternate between gentle stirring and dragging until most of the flour is incorporated. Gently work the dough with your hands to incorporate the rest of the dry flour.
Gently fold the dough in half and gently press out until about 1 inch thick. Gently fold in half and press out again. Repeat the fold a third time. Treat the dough as gently as possible, overworking will result in a crust that shrinks when it bakes. Form the dough into an even, flat disc. Transfer to a generously floured surface, and gently roll out, rotating the dough every few seconds to ensure it does not stick to the surface. Roll out a few inches wider than the pie plate is deep, so that when the crust is transferred, it hangs over the edge of the pie plate a bit.
Using a bench scraper, or working carefully with hands, fold the crust in half, and then fold again into a quarter. Transfer to the pie plate, unfold, and recenter. Be certain the crust is set down fully around the bottom inside of the pie plate. Fold the edge of the crust under itself to form an even ring around the circumference of the pie plate, and flute between your finger. Transfer dough from areas with extra dough to areas lacking dough, if necessary.
If your pie crust bakes along with the pie, it can now be filled and baked.
If your recipe calls for a pre-baked crust, prick the crust all over the bottom and sides with a fork. Bake in the center of a 400 degree oven for 12 minutes, or until the edges of the flutes begin to lightly brown. Cool before filling.
(For quiches and custard pies that bake inside the crust, par-bake the crust at 400F for 5 minutes before adding egg filling to crust, then bake according to your recipe.) 
Хобби
Holy crap! I stumbled on one of your sour dough starter videos and I can't stop watching one video after another (saving them all of course). I'm 72, and have been on a cooking, preserving, baking, etc kick for the past year or so ~ where have you been all my life? And yes, I have buttermilk in my fridge! I think this is the start of a beautiful friendship! 😍
Me too!!!! 😊😊😊
Me too
Same here!
Sourdough pie crust next please! Love your videos
What great way to make a beautiful fluted edge...along with quartering the crust for transfer and the Buttermilk for life idea! You are my culinary savior Ben Starr! Plus you make me laugh out loud a lot!
Love the buttermilk tip! I didn't know it was so easy to ferment with left over, so thank you for that tip Ben.
I discovered this by accident. I poured the dregs of a milk carton inot my buttermilk instead of the whol;e milk. Voila, I had a new batch of buttermilk.
See Ben's Buttermilk 101 video.
I've seen it several times😊
Ben! I don't want to be hated by you. I promise I will buy buttermilk tomorrow! I didn't know I could keep making it. Thank you so much!!
"Do you think anybody is gonna miss the butter pastry in this beautiful sunnuvabitch?" LOL I'm so glad I watched until the end for this bit of truth. I will be trying this crust with my next pie. Looks perfect.
If you want a crust more forgiving of handling, replace up to 1/4 of the flour with oat flour. It will allow more handling before the gluten develops, keeping the crust flaky and tender.
Damn! & I've had oat flour for very long&for no reason(end of lockdown buy)
brilliant!!! Thank you!
Hmmmm. I'll give this a try. I've made butter crust for years, and yes, it's a pain. Especially when your family LOVES pumpkin pie and you have to make six. The crust making is my least favorite task for Thanksgiving, but pumpkin pie and coffee is my favorite morning-after-Thanksgiving breakfast ritual.
I'm about to make pies for Easter, so oil crust is going on the menu. We'll see if anyone notices!
P.s. My sourdough starter is reconstituted and waiting in the fridge, and I just started two quarts of buttermilk on my counter!
The genius here is (at least for me) quartering the circle before putting the dough into the plate. That is something I will be doing every time from now on.
I've been doing it that way for years, and it's really the best way to keep from tearing your crust, and it even helps you center it in the pie plate.
Thanks Ben. I have always dreaded recipes that have a crust because I hate making pie crust. This sounds like a simple solution
As always you teach me new things, very educational & of course you ALWAYS make me giggle. Please don’t stop educating us all.
Pie crusts: my nemesis. Using oil reminds me of the crusts I made as a kid with Crisco.
I'll give this a try.
Almost too many absolutely great tips to count. I "LOVE" the fact the refrigerator isn't involved at all. Just mix, roll and bake. Oh yeah.
My mother 100 years of age made an oil crust but I myself always used a butter crust.
Easier than butter and food processor. Tastes too good. Never going back. Thank you Ben! Enjoyed watching you on Master Chef. Oh, and also making 2 loaves a week of your lazy sourdough recipe. Best Ever! Thank you!!
Awesome to hear!
I love watching you. You bake how I learned. BUT you have taught me some good stuff. I am 70 something
Thank you so much, this crust looks so appetizing.
Thanks so much for this. I'm the traditionalist with lard like my grandma used to make. Looking forward to trying this healthier version. Cheers
Use a paint scraper as substitute for a bench scraper or a plastic wall paper smoother.
But not the one you used after repainting the laundry room. I had to say it!
Your recipes are the easiest. LOVE them. And your delivery SUPER. Thanks for sharing.
Now I will be making MORE pies. Buttermilk will be on my shopping list. NEAT.
Beauty of a crust. The color is so inviting.
Appreciate all the tips on being gentle on dough.
Love, love, love it Ben! Thank you. ❤
Made it today, MOST EXCELLENT TASTE! THANK YOU.
Thanks again for the great video Ben!!
Thanks so much for showing this! I am happy happy !!
Thank you for the tip Ben💙
I love love love you Ben Starr you're amazing ‼️
I am SO very glad I accidently found your videos!! What a time-saving pie crust and it looks delicious! I can't wait to try it!
The pie crust looks good after you bake it and I just enjoy your simple and easy recipes
Great video! I'll have to try this crust for my holiday pies. Good luck with the RUclips channel; you're a natural.
Immediately subscribed. Love your philosophy in the kitchen. Great delivery, great everything. Delicious crust recipe.
❤❤❤
You are such a hoot-great fun and full of info
Awesome technique 😋 you are so creative and professional 👏
Awesome, thank you for sharing, yummy. Keep making these fabulous videos, they are brilliant. 😀
Love this, I gotta try it. Also never knew that about buttermilk, great tip
Perfect. Thankyou for sharing
I love your videos. You are hilarious and very informative. I am learning a lot!
Thank you for the lesson on how to make pie crust with veg.oil! I have to try out your recipe.
This is exactly the rolling and folding method my mom taught me when I was seven. ❤
I do like your mixing technique better; back then we made pie crust with shortening, and cut it in with a pastry cutter or two knives. This is SO much better!
Thank you Ben!😎👍🏼
And welcome back to you too Ben, you haven't been doing new greatness of late, seems everyone is slowing waaaaaaaaaaaaaay down on youtube now, sniffle, sniffle! Will it help if I tell you I love you, love your personality! Hahahahahaha!
I will never stop watching.
I was watching this video and when you talked to Alexa mine talked back to me!!! 😂
Bench scraper is my favorite kitchen tool.
I now will have buttermilk for the rest of my life! Love the tip!
Dude I have been watching a few of your videos tonight and You just made my day! I laughed so hard and learned at the same time
I just found you last night. Where the hell have you been all my life?! 😆 I've been using oil crust pastry for a couple of years now and it's really a game changer for me, especially eliminating all the cold butter and cold water, don't get your hot hands in too much rubbish! Today, I'm making a plum galette with it. Oh, and thank you for using weight measures. I quit that volume rubbish years ago and refuse most recipes that call for it. It's not worth it.
My traditional pie crust have been nearly 50/50 hit or miss. I can't wait to try this super easy method.
You really answered! Thank you so much. I am working on your sourdough recipe.
Hi, Ben! Thanks so much for this great content. I hope you post new stuff again soon! Hugs from California.
What a great tip on the buttermilk. Would you do a video on all the different ways you use it? You said you use it every day so my curiosity is on high peak❤️
I will definitely try this. I always try to have buttermilk on hand, great for pancakes, brownies, banana bread, etc.
I’m totally convinced that you are a GENIUS! 🏆
Well, that makes one of us! Ha ha ha.... But thanks!
Gave this a try tonight, and as you said, after eating the pie I was none the wiser (about the origin of the crust). I was a lot wiser about how I was going to bake every pie I make going forwards though. Super tip!
I use a Wilton cake lifter to scrape up under dough. Works great!
This is so much simpler than cutting in cold butter, and it really turned out flaky. I have to use GF flour, so my crust was fragile, and I should have used pie weights when I blind baked it, but wow. It is delicious, too. Thank you for sharing this.
Holly, would you share which gluten free flour you're using, and if you made any modifications to the recipe? I rarely bake gluten free now that my restaurant is closed, but I have a LOT of GF followers who would be keenly interested. I know how fragile GF pastry crust is, so hard to work with!!
@@ultimatefoodgeek I use Namaste Perfect Blend flour because it comes in five pound bags at Costco. I didn't make any modifications to your recipe. I used it again to make a quiche this week and just mixed it in the pie pan as some other people have suggested. The crust cooked up along with the filling perfectly !
omg hi! My family watches Masterchef a LOT! We all agree you have the biggest heart and admire you for your empathy! The way you always felt for others when they got bad feedback from the judges (particularly joe) LOVE UR HAPPINESS
Awww...that's so sweet, thank you!!
@@ultimatefoodgeek Thank you!!
Hi Ben, I only recently discovered your channel and have almost instantly became a fan! Your more recent videos have metric units on it, but this one, and I realise it was done 3 years ago, does not. Any chance of updating the videos with metric measurements? If not, no sweat, I'll convert it myself, since I have come to really trust your recipes.
This video will be remade soon.
This is exactly what I needed!! Thank you Ben❣️ I also love your sourdough bread for lazy people. So easy!
I love this
DISAPPREARED INTO THE MATRIX! Love that phrase!
Another great recipe I struggle with pie crust....grrr! But this looks great!
😊❤🎉 many thanks😊
I am a pie baker. I love making sweet pies (apple cherry peach pumpkin ... - mostly dual crust) and tarts (butter and mincemeat). I give most of them away and if I didn't, I would look like Paul Prudhomme's brother (I ate in Kay Paul's in New Orleans and I got to meet that magnificent chef). I don't use a food processor, but I use a pastry cutter and I use primarily lard not butter. Don't get me wrong I like a butter crust but lard is way easier and more flaky and tender. I love the way you scallop your pastry edge and I will give it a try. I have seen it before and didn't know how it was done. I make beautiful flaky pastry but it takes time and I now make pastry as nice as my mothers so I am looking to move onward. I got in the habit of making the pastry the day before and I don't rechill it after I put it into the pie plate, so my pastry to plate isn't that long. I form my pastry the same way. I always thought it was a bit odd but it makes it so much easier. I am impressed that you don't have to fill you pastry with something like beans as your pastry doesn't appear to shrink. Now I just need to know how to make your beautiful meringue.
Hermann, thanks so much for sharing! I enjoyed reading about your pastry method. I definitely agree with you on lard!!! It is probably the single best baking fat, and healthier for you than butter. It got a bad rap back during the 80s, when people became terrified of saturated fat, and never recovered, which is a shame.
The reason the pastry doesn't shrink significantly is the shortening effect of the oil, and gluten-snipping effects of the acidic buttermilk. With their combined power, the shrinkage (which is caused by the tight gluten network pulling together as the water evaporates during baking) is minimized. It DOES shrink a bit...but not much.
thanks for speedy reply
Super fun to watch 😂
I’ll try this with turkey pot pie…..I generally love a lard crust so we’ll see if this can convert me!
Bravo
My mother has been making an oil and milk (not buttermilk) pie crust for 70 years. I’ve always enjoyed it. I use buttermilk often. I’m sure it makes this crust tender.
You are giving me a LOT of ideas just watching this stuff. (Damn you! hahaha) I'm subscribed!!!
This recipe is basically the same as my aunt Shirley's "Pat-In-Pan pie crust". The difference is instead of rolling out the dough you literally just press the dough out into the pie pan with your fingers. You are even supposed to mix the dough in the pan. This style crust is fantastic for anything where the pastry is a supporting element rather than the star of the show.
How cool! That's a neat technique, I'll have to try it. Even FEWER dishes!
@@ultimatefoodgeek If you try it you might need an extra tablespoon of oil to make it pliable enough. The recipe has 1.5 cups + two tablespoons flour, 1/2 cup oil, and 3 tbsp milk. Working the ratios down for your 1 1/3 cups flour I get about 3 oz oil instead of 2.5, but yours has relatively more milk so maybe it does not make that much of a difference. I'm horrible at rolling pie crust so the press-in approach what I normally do instead of my Grandmother's unique but rolled out pie crust recipe.
Same here! My gramma made it the same way - dimpling and patting in the pan. I found that the king Arthur flour site has the same recipe and it works really well! I add some cinnamon, sub brown instead of white sugar and add a little extra - and a drop of almond extract for my pecan pies. www.kingarthurbaking.com/recipes/no-roll-pie-crust-recipe
Yes, I’ve been making this “Pat a pie” recipe for 50 years. It was designed for those having trouble rolling it. This is my go to recipe for pie dough. It’s delicious.
Love your scientific explanations. Deepest and highest quality explanations I have seen so far and even more importantly nothing that violates basic science.
Nevertheless, "5 seconds" is definately overselling a little. ;)
Cool
A lot healthier crust
Can Ghee be subbed for oil in this recipe? Thank you! Subbed!
I always gently rolled it onto the rolling pin to move it to the pan.
This works with butter pastries, which have more gluten development because of the layer-building. But since this dough has very little handling, it is more prone to tearing/breaking because the gluten structure is less developed. A rolling pin transfer MIGHT work, especially if you're overworked the dough...but once you become deft at minimal working of the dough, the pastry is too delicate to hold half its weight by transferring like that.
You had me at ‘fewer dishes to wash at the end of the day’.
Ben, just found this in my feed. Val and the kids picked some apples recently near Asheville, and I frustratingly had pie crust trouble making two pies with cold ingredients. Had a third pie on my to do so gonna try this. Thanks! Track us down if you’re in NC. Love our memories from FU (which now that I type the initials make me think the name was both “to the point” and code to the establishment).
Todd, it's so great to hear from you! I hope this recipe works well for your pie, I often use this for apple pie. I'll bet that apple picking was so nice! Tell Val hi for me and hopefully I'll see you guys in the spring on my morel hunting road trip.
So glad I found you, just hope it doesn’t ads 10 lbs to my hips😳
Thanks I will give this recipe a try. Question. For a savory type pie could I use tallow in place of the oil? Bu the way i replace the milk for buttermilk in my cornbread recipe and Wow, so much more flavor and fluffier. Making my own as i do kefir too. Love ferments.
Yes, tallow is wonderful.
another cool tip.. i want to bake my apple now :)
Can you use lactase milk to make the buttermilk?
Your direction to Alexa just came up on my Alexa. She was listening in.
Healthy pie
A few Questions? For the buttermilk are you saying when your jug gets low to just fill and leave on the counter? How long will it then last in the frig before you need to add more milk? There are only two of us so just want to know a bit more.
The last question we love pot pie but I do a double crust should I pare bake the bottom put my filling in and then put the upper crust on?
You are awesome !!!!
Kim, thanks for your questions! When the buttermilk jug gets low, refill it with ANY amount of milk. If you're only cooking for 2 and don't use buttermilk frequently, you may only want to make half the jug at a time. Leave it on the counter until it gets thick, then refrigerate it and it's good for months. It's not bad unless it smells definitively gross, is growing mold on its surface (a little around the cap where it's dry can be rubbed off with a paper towel dipped in vinegar), or has separated into LARGE ragged clumps. (Some separation is totally normal, it can look a little "grainy," just shake it well before using.) Refill again when the jug gets low (maybe 1/4 cup buttermilk left). Realistically you can even refill an EMPTY buttermilk jug with milk, and it will still culture, since there are always traces of bacterial culture left in the jug. But the more buttermilk left in the jug, the faster the new milk cultures. The less buttermilk left in the jug, the longer it takes for the new milk to culture.
As for your pot pie question, YES, the gold standard method is to par-bake your bottom crust for 10-15 minutes before filling and putting on the top crust. (A small later of bread or cracker crumbs on the bottom crust after par-baking will further assist in keeping the bottom crust crunchy after filling and baking.) The ONLY drawback to this method is that you don't always get a good seal between the top and bottom crusts when the bottom crust is par-baked first...since you can't press them together. I get around this by making sure there's a little extra bottom crust sticking up or out of the pan. Then roll the top crust so there's a good inch or so of overhang. Then wrap the top crust over and behind or below the par-baked bottom crust, for the best possible seal.
I looked for grapeseed oil at my local Costco a couple times, but they haven't had it. I think Costco sells different things at their stores in different states. The flour selection also was much better at the store I used to go to down south.
I wait-so I can smirk alone late for your welcome-all Ben's S... Works!
I do not care for your obscene language but I like your butter-free pie crust idea a lot! Thanks.
I can only find reduced fat buttermilk. Will that work? Love your videos.
Yes it will! Then you can make your own full fat buttermilk after you have almost finished using that container, by refilling it with quality whole milk and leaving it on the counter until it thickens
I have never seen buttermilk at our stores, there another way to propagate it?
Do you think we can sub some sourdough discard for some of the flour and liquid in this recipe? How much would it be?
I'm experimenting with this right now...hope to have a video out soon. The short answer is YES...however, gluten is an enemy of pie crust, and we want to use as little liquid as is necessary to hydrate the dough.
How long does Buttermilk last before it goes bad. ?
Can’t wait to try it this with our chicken pot pie next week!!
Would there be any benefit to adding my some sourdough starter to the mix for added flavor. If so, how much should be added??
I will need to do some experimentation on a sourdough crust. It's definitely possible, but the hydration will have to be carefully calculated, and the starter will have to get mixed into the liquid ingredients very well, before flour goes into the mix. I'm also slightly concerned about shrinkage with this method, but I'll do some testing!
That would be amazing. Since I’m dairy free, adding the sourdough as a different flavoring that I wish I could get with with buttermilk.
What size pie plate did you use? I couldn’t get my crust get big enough for a deep dish apple pie.
I have used this recipe even for a 10-in cast iron skillet, I just roll it out as wide as it needs to go. If you are having trouble, just increase the recipe by 25% or 30% to give yourself some more dough to work with
8:03 i believe the term would be pie hole here?
Can this pie dough be used for a top crust also?
Yes!
Hi Ben, will milk also do the job ? Kind regards, Ben, South Africa
Yes, and no. Buttermilk is acidic, and therefore cuts through developed gluten structure. If you make the recipe with milk, the crust will be harder, tougher, and more "shattery" rather than flaky. You can add a splash of vinegar to the milk, which will approximate the tenderizing effect, but the flavor will be a bit off. If you don't have access to buttermilk, loosen some yogurt with a little milk, and use that.
HI Ben! I love your videos! I was wondering if you think coconut milk or any other non-dairy milk will work? I'm sorry to not use buttermilk (really I am!) but we have a few whey protein allergies in my house. Typically I sub out cow milk for thick coconut milk from a can when I cook. But I have found in pastries it doesn't work quite right. I would love to stop buying crusts from Aldi!
I was wondering the same. I'm going to try plant milk with a bit of vinegar or lemon juice to curdle & thicken like dairy buttermilk ; )
I am getting buttermilk on monday
Recipe for your chocolite pie and other pies.
Can I use Pastry flour as I’m new to baking?
Yes! As long as you weigh it, rather than measuring by volume.
I’m going to have a heart attack, die, and then say some cuss words… 😂 I have always used vegetable shortening, which is just as bad or worse for you than butter. I’m going to give your piecrust a try for my pumpkin pie this year!
OMG…! My Alexa, heard you say “Remind me to pull the bread out of the oven,”and she just reminded me to do it! I thought I don’t have any bread in the oven! She heard you say it when I watched you on TV and she set a reminder for me too! Those Alexa devices are in cahoots! 😂
Alexa is always listening!!!