Perfect Your Pies with Fat & Hydration | Happy Baking with Erin Jeanne McDowell
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- Опубликовано: 17 июл 2024
- We're going back to Pie School! In this episode of Happy Baking, I'm diving into TWO essential pieces to making perfect pie dough:
☺️ FAT (you know...the thing that makes it taste good)
☺️ HYDRATION - the trickiest part of the process!
Understanding how fat works in pastry doughs will open up a whole new world of textures and flavors. Diving into hydration will help you understand how to make a dough with perfect texture after baking. Of course, I'll also share troubleshooting tips for the times things go awry. Get ready to nerd out with me - because this episode is essential to upping your pie crust game! #happybaking #pieschool
Don't miss my step by step tutorial featuring my Favorite Pie Dough:
• Erin's Favorite Pie Do...
►► THE RECIPE ☺️
All Buttah Pie Dough
Makes one 9 inch / 23 cm pie crust
INGREDIENTS
151 grams / 1 1/4 cups all purpose flour
¼ teaspoon fine sea salt
113 grams / 8 tablespoons cold unsalted butter, cut into ½ inch / 13 mm cubes
60 grams / 1/4 cup ice water, plus more as needed
THE STEPS
1. In a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, re-coating the shingled pieces.
2. For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas.
3. Make a well in the center of the flour mixture. Add the amount of ice water listed in the recipe to the well, but have more on hand. Use a tossing motion with your hands to start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion - but don’t overdo it: this will make the dough tough. Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color.
4. Form the dough into an even disk (or into another shape if directed by the recipe - or if you are multiplying the recipe to make multiple crusts, divide the dough appropriately). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes-1 hour.
5. On a lightly floured surface, roll out the dough to about ½ inch/1 cm thick (the exact shape and size doesn’t matter here, just the thickness). Brush away any excess flour from the surface of the dough, and fold it in half horizontally. Then, fold the dough in half again (you’ve now folded it into quarters).
6. If the dough feels sticky or soft to the touch, re-wrap it in plastic wrap, and refrigerate it for 30 minutes before proceeding. If it doesn’t, repeat step 5.
7. Tuck the ends of your folded dough under itself to create a round disk of dough. Wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, and up to 2 days before using.
Make Ahead and Storage: The tightly wrapped disk of dough can be refrigerated for up to 2 days. Wrapped in a layer of plastic wrap, then a layer of aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.
► ►ERIN'S BOOKS 📚: amzn.to/3UA16np
►► ERIN'S BAKING ESSENTIALS 🍰: amzn.to/3wBgo3d
(As an Amazon Affiliate I earn commissions from qualifying purchases.)
►► CHAPTERS
00:00 How fast can Erin name all these pie doughs?
00:24 Intro
01:24 Fat Fat Fat Fat Fat
03:36 Which type of dough is right for you?
07:58 Water you talking about?
10:59 Outro
►► FOLLOW ERIN
☺️ Website: www.erinjeannemcdowell.com/
☺️ Instagram: / emcdowell
☺️ TikTok: / erinjeannemcdowell
☺️ Pinterest: / erinjmcdowell
►► VIDEO CREDITS 🎥
☺️ Producer/Director: Gabriella Mangino
☺️ DP: Faki Malik
☺️ Editor: Josh Dion
☺️ Graphic Design: Tart NYC
☺️ Motion: Joe Ruffa 
Хобби
Tell me : What's your favorite way to make pie dough? 🤨
Extra-flaky. It can't be contained, but the mouthfeel is always so satisfying and superior when you are eating it.
Flaky AF 😂
it depends on the purpose I want to use it for
the queen of pies shares with us again
The Book on Pie was eye opening for me. Erin is an amazing baker and teacher
Hi Erin, great video. I learned so much. I use butter as my fat except on Thanksgiving....then it's LARD! It's the fat I learned on when making pies with my grandma decades ago in mid-Missouri. That pie dough made with lard takes me back to her kitchen. It makes my heart sing. And you know what I mean.
Erin you are favorite pastry chef ever. Thank you so much for teaching me! I’ve been a failure at pie dough but you give me so much hope that I will be able to do it that I keep trying and I just know with your help I am going to conquer pie dough! You’re the best! ❤
I’m so happy I could help you along your pie journey!!!! Wishing you lots of Happy Baking! 🫶
Professor McDowell taking us to school!!!! 🥧 💕❤️🫶🏻🥳
Practice makes PIE-fect! ❤
@@erin-jeanne-mcdowell 🤣🤣🫶🏻
Thank you! I learn as I giggle! You are a joy to watch!
Thanks for tuning in 🥰
Hey Erin! You've been my pie-dol through my journey to get my cottage food business started and your educational content like this has been invaluable. I honestly can't thank you enough!
I’m so happy to have helped you on your baking journey!!! Thanks for spreading the pie love with your bakes! 🥧🫶
I always learn so much from you Erin, thanks for making these videos and I'm looking forward to binge watching many more! :D
Thanks for tuning in! Excited to be sharing new videos every 2 weeks 🫶❤️
Totally nerded out now 🤓🥧
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
hi Aaron, big fan, long time. At some point, would you mind terribly going over the other types of French pastry how and why they differ and their uses? Truly appreciate all the wonderful knowledge you’re always putting out there, love your books.
There’s definitely a TON more dough recipes + videos in the works! Stay tuned! ❤
These are great tips / guidance to the already wealth of knowledge I have gained from your books and the hours of pie content from Bake it up a notch! You covered how to fix under or overhydrated dough, but what are the visual signs that the dough is too wet or too dry?
We do sort of show them during the hydration bit, and there’s great reference pics inside #thebookonpie ! A too dry dough will have visible floury bits / dry pockets - at its worst, it will be crumbly and won’t hold together. It will be difficult to roll out without cracking or tearing! Too wet dough will be sticky to the touch, lighter in color, and at its worst, can be so tacky it sticks to everything (the bowl/rolling pin/counter/your hands).
“Just right” dough should pass the clean hand test. Press the palm of a dry, clean hand onto the dough, and nothing should stick to your hands! ❤
Thanks Erin I learnt a lot.❤
Loved this video!! Informational and hilarious!!❤❤❤ love you😊
I almost always go for the extra flaky dough. But I love the detail the dough for decor allows for...Otherwise, I also swear by the roll-out cookie pie dough and the press-in cookie pie dough.
All wonderful choices - and you have the right idea! It’s fun to play with different crusts when pairing with different fillings - there are so many PIE-sabilities!!!! 🫶
Thank you so much. A lot of info here! 🥧❤
Thanks for watching + needing out with me! ❤
I am making your Coconut Key Lime Pie from your book for Mother's Day. Can't wait to try it. It's my two favorite pies into one!
One of my favorites! So hap-pie to be part of your Mother’s Day celebrations! Wishing you lots of Happy Baking!
Never tried making pie dough, but you’re certainly inspiring me ❤❤❤
YAYYYYY! This makes me so happy!!!!! 🥰
I watched and watched how you did it. I used all butter, and I folded. I started with 1/3 cup water as instructed with your two crust pie and I chilled at every step! I found I had to use a lot more water to get it to hold together at all, I did the hand test and it wasn't sticky. I was so upset when it turned out so tough and hard to chew! My mom made great pies before she passed and I didn't pay attention! I am heartbroken that my crust is never right, mostly too hard. I used to use Crisco or lard and do the "mix until pea size" method. I have taken over the pie baking for my 7 siblings and families and I feel like a failure! I want to keep trying, I bake great cakes and cookies but crust is a challenge and I hate store bought crust! My pie is prettier after watching you though!
So sorry you had trouble - and I know it's discouraging! I promise, practice makes pie-fect! It may take a couple times before you get it juuuuuuuust right. You definitely have to use more water than that initial amount, but that fine line at the end is super important. One more tip to try: while I've tested my recipe extensively with both bleached and unbleached all purpose flours, I find it's a little more foolproof with bleached flour. Try it if you haven't yet! Keep me posted - I really want to help you get to the bottom of your pie crust woes!!!
So helpful, as always! What kind of lard do you recommend using? Can it be purchased, or should we render it ourselves? Thank you!
Purchased lard works great - it likely has less overall moisture than lard you render yourself - but both definitely will work! ❤
Thank you! A little off topic, except that this is also about variety - how many batches of dough should one make for six little Emile Henry pie plates - 5 inches I think they are. I just so enjoy you.
If they're single crust, you'd probably need a double batch to do 6 of those pans! For double crust, you'd probably need x4! This is just a guess though, might be worth it to make extra just in case!
@@erin-jeanne-mcdowell Thank you for the leg up!
Erin, I made your all butter pie crust recipe a while ago from your book (I have both, still need to get your savory one!).
I believe I tried the flaky method. I kept it very cold all the time, after shaping as well. Oven was at the right temperature but the butter leaked completely!! I ended up with such a tough cracker, really hard to chew. The only thing I can think of is because I used a glass pie plate. Is that it? I don't have another material. I'm scared of trying it again 😢
I’m so sorry this happened to you, and I TOTALLY get how frustrating it is. I can definitely help you with this problem! I don’t want you to fear the dough!!!! There’s a few things going on with your dough:
-It’s super important that the fat is coated well with flour throughout the entire process. Keeping the dough cold is essential, but if there’s no protective coating of dough or starch around the pieces of fat, it’s going to be prone to melting as soon as it’s not cold (ie the early stages of baking). While you work, be sure you’re tossing the butter pieces super well so that they are fully coated in flour throughout the process.
-also, just like I spoke about in this episode - the crust being tough and cracker like is usually a sign of over-hydration! Next time, try adding a bit less water to your dough!
-unfortunately, all butter dough is trickier to work with because butter has a lower melting point than some other fats. I love butter crusts because they pay off so hugely in flavor. As I mention in this episode, you can try a mixture of butter + shortening which is easier to work with. Or, you can add an extra step to the process to make my Extra Flaky pie dough. In this method, the dough is folded after mixing, which helps to shingle the butter even more thinly and encase it more fully in dough. This dough takes a little more time, but is a dream to work with and bakes up SO flaky and tender. There’s a full step by step tutorial on how to make it right here on my channel:
instagram.com/reel/C631e_qrmmr/?igsh=MTI2Y2MwMmhldmx5bw==
If you have any other questions, don’t hesitate to ask!!! ❤
@@erin-jeanne-mcdowell Thank you so much for the detailed answer! I'll definitely try and let you know if I struggle again. I consider myself a great baker for all things bread and cake, but pies are foreign to me 😅.
You're simply the best baking teacher out there. Thank you for taking the leap of making your own channel. We're very fortunate to have you!
I’ve had similar experiences with butter crusts as well where the pieces of butter melted out leaving holes in the pie dough, and totally slumps into the pie plate rendering it unusable. So I ended up going back to using just shortening for my pie crusts. I’m going to use her tips to try to remedy my situation.
I hope you address the problem I have with par baking. My butter crust always slides down the pie pan when baking and I have a mess.
This usually happens when the crust isn't supported properly during the initial part of baking! Make sure you have enough pie weights to come all the way up to the top edge of the pie pan! Get the full run down and all my tips for par and blind baking in this video: ruclips.net/video/2dHwYzq8pSo/видео.html
@@erin-jeanne-mcdowell thank you! I’ve had this happen with shortening and butter crusts.
I live at 5000' and find I need a lot more water than recipes call for. Do you have any tips for making pie crust at altitude? These are great videos btw
The only time I made crust at altitude, I didn't notice much impact. Typically, the baking concern with altitude has to do with the leavening and the bake time/temp. Wondering if the humidity or dryness of your environment could be impacting it even more?
@@erin-jeanne-mcdowell We are significantly drier here than my family in the South! Avg humidity is 46% with a lot a days lower than that...
My question is…when you talk about flaky pie crust, does it turn out to be a soft or crispy type of flaky?
That component actually has to do with hydration level! Wetter dough will be crisp (and too wet dough will be so crisp it’s unpleasant)! That “just right” moisture level yields a crust that is flaky but tender!!! ❤
I only make flaky or pie for decor. I am scared to make the extra flaky. Maybe the butter will leak out.
Totally understand that fear - but extra flaky actually has less risk of fat melting out because the folds encase it so well in dough! But flaky and dough for decor are such good choices for your repertoire! ❤
🤌 all day! I want to live inside the rough puff