I've been baking pies for more than 50 years and I've never used that fold technique. I tried it and BAM, wow, it really works. Even old dogs can learn new tricks. Thanks!
I love your video. Many useful tips. You also have a great sense of humor. You NEED pie crust but you Don’t KNEAD pie crust. That made me chuckle. Thank you for the video.
This is very similar to a biscuit recipe I've used in the past...makes perfect sense to me now to use it in a pie crust...the folding does make really nice flaky layers. I'll definitely have to give this a try!
You could certainly do it that way if you'd like, Diana! We just don't recommend squishing all the scraps into a ball and then trying to roll that out. -👩🍳Morgan
A *wonderful* video -- concise, understandable content - picture worth a thousand words, and great presentation - [no hint of a raging pandemic then]. Well done.
Pie crust is certainly like a shark, but it's a beast easily tamed if you keep at it and practice those fundamentals. So give it ago! And let us know how it rolls out. Ethan@KAF
Hello, You could split 60/40 or 50/50. You'll want to just be sure the bottom crust has a little edge and that the top crust has enough to fold over that bottom crust edge. Happy baking! Kris@KAF
Rather than folding why not chop it with your bench scraper, stack it, and pat it down? I realize that the fat is preventing gluten from forming *mostly* but this strikes me as easier & even less prone to gluten formation.
Thank you so much. I have made 4 pies and I am determined to get the perfect crust. I am using your tips today. Some pie crust videos instruct do not touch the mixture- just cut it. Thanks for the reply, great video;-)
Give Avoirdupois measure as well as metric please. You made this pie crust JUST like I make my biscuit dough except I do use half and half shortening and butter and use a piece of muslin I have just for the purpose.
Thanks for the request, James! In recent years, we've moved from listing ounce measurements to strictly using volume and grams (bakers can select either one in our recipes). We've done this to recognize that most home bakers still use volume measurements, but that gram measurements are the most precise for those using a scale. We want your baking to be both accessible and the very best it can be! ❤️ -👨🍳Jesse
@@KingArthurBakingCompany Well....except most bakers I know have no problem maintaining the distinction between dry weight avoirdupois and wet. The scale I use is analog and has both metric and Av on it, the measuring cup has both as well, and the distinction to me is the one recognized in 1959, that it is more convenient to have a base 16 system where you can halve, and halve, and halve again into whole number divisors over a 12 or 10 based system which happens frequently when baking. Being a widower now (cooking for one) I rarely make a recipe to the volumes presented and the conversion, while not hard in metric, I find much more fussy. "227 gm of butter" (as she said) halved to 113.5 gm over 8 oz halved to 4oz. Just sayin' Thanks
Hi there, James. Unfortunately, the beaker that Kye is using is no longer an item we sell. You can see other beakers which we sell here: bakewith.us/kqsrc. By the way, the beaker Kye is using is called The Perfect Beaker. You may be able to find it at other sources. Kindly, Jonathan@KAF
I used the classic double pie crust recipe and felt it was a little too salty for a dessert crust. Can the salt be lowered or will it affect the success of the recipe?
Hey Agnes, that would be 1/4 to 1/2 cup (57g to 113g) of water. And you can find the recipe (All Butter Pie Crust) here: bakewith.us/xwaru. Thanks, and happy pie! Ethan@KAF
Where is the recipe? You talk about ingredients but I don’t see them or measurements. Also, in the beginning you say three ingredients and later you say four, confused.
Hi Linda, if you go to this link, you can see the video and a link for the recipe. When Kye says three ingredients and water she is referring to flour, butter, and salt. bakewith.us/e23gx Happy baking! Jonathan@KA
Oh great! @6.39 you say, use HALF of the Water? But you didn’t say what a HALF IS, or what the WHOLE AMOUNT of water is! I get it, you don’t want to commit but that’s incredibly CONFUSING!
Hi, Deni! This is a technique video rather than a recipe, so that you can use it with whatever your favorite pie crust recipe may be. But if you'd like to follow the same recipe that Kye is using here, you can find it here: bakewith.us/jqsfmf. Happy baking! Kat@KA
I've been baking pies for more than 50 years and I've never used that fold technique. I tried it and BAM, wow, it really works. Even old dogs can learn new tricks. Thanks!
Best pie crust video ever!!! Please never take it down!!!
I thought my pie crusts were good til I tried this method..unbelievably wonderful..never going back THANK YOU
This was extremely helpful! Especially since it was all done by hand---no food processor needed!
Best pie crust making video ever!! Thank you, Kyle!!! and please don't ever take this video down!!
We're so glad you found it helpful! -🍮Kat
"...pie crust is like a shark, it smells fear." 😆 Best thing I've heard today, thanks!
It's also true what they say: "Pie crust is more afraid of you than you are of it." 😉 Jesse@KA
I wish Kye had a channel all her own because I would subscribe! This video was so incredibly helpful, I can't wait to see my pies results!
I love your video. Many useful tips. You also have a great sense of humor. You NEED pie crust but you Don’t KNEAD pie crust. That made me chuckle. Thank you for the video.
I watch this video every time I make pie crust :) if I don’t I inevitably forget a critical tip
me too!!!!!
Made my first pie crusts from scratch for my Thanksgiving pies and they turned out great. Thanks, Kye!
Thank you for baking with us, Brian! -🍮Nicole
This is very similar to a biscuit recipe I've used in the past...makes perfect sense to me now to use it in a pie crust...the folding does make really nice flaky layers. I'll definitely have to give this a try!
This is so fantastically informative. Thank you!
Hooray!! What pie are you planning to bake? 😄🥧 -🥐Lily
@@KingArthurBakingCompany Pecan Pie 😋
Aw, so good! -👩🍳Kat
Thank you, very nicely explained. I think i want to try soon to make it.
Hi Virginia, Kye is using the All-Butter Pie Crust recipe: www.kingarthurbaking.com/recipes/all-butter-pie-crust-recipe. Happy baking! 😄 -👩🍳Betsy
You could certainly do it that way if you'd like, Diana! We just don't recommend squishing all the scraps into a ball and then trying to roll that out. -👩🍳Morgan
Excellent lesson!!
A *wonderful* video -- concise, understandable content - picture worth a thousand words, and great presentation - [no hint of a raging pandemic then]. Well done.
My problem has been solved. Thanks, Kye!
And the sharks circle. Actually, having watched this I’m newly committed to try to make a good crust. Thank you.
Pie crust is certainly like a shark, but it's a beast easily tamed if you keep at it and practice those fundamentals. So give it ago! And let us know how it rolls out. Ethan@KAF
Oh boy my first attempt at making a faux keto apple pie with Chayote squash. 😋 I like pie and I miss pie 🥧
Very good. Thank you. When I split the dough, would it be a 60...40% split perhaps?
Hello, You could split 60/40 or 50/50. You'll want to just be sure the bottom crust has a little edge and that the top crust has enough to fold over that bottom crust edge. Happy baking! Kris@KAF
great video, thanks.
Actually love my food processor works the best
There’s a cat! ༼ つ ◕_◕ ༽つ
Not sure when to use an all butter vs. butter/shortening recipe, such as in fruit or pumpkin pie or a chicken pot pie.
It's really all up to you, Margaret! You can use any kind of pie dough you'd like for your pies - you're the boss here! Morgan@KA
How much water was used, please???😊
How much water was used, please???
Could you tell me where I can get the pastry scaper you are using?
Thanks!
Hi Renee! You can find this bench knife here: bakewith.us/ymv3ws and the bowl scraper here: bakewith.us/8dcd6g Happy baking! -👩🍳Morgan
Rather than folding why not chop it with your bench scraper, stack it, and pat it down? I realize that the fat is preventing gluten from forming *mostly* but this strikes me as easier & even less prone to gluten formation.
What is th best type of flour to use, white, bread flour, wheat etc??
Hi Makayla! We find that all-purpose flour is a great choice for pie crust! Pastry flour also works well. Happy baking! Morgan@KA
@@KingArthurBakingCompany Thank you!!!
Thank you so much. I have made 4 pies and I am determined to get the perfect crust. I am using your tips today. Some pie crust videos instruct do not touch the mixture- just cut it. Thanks for the reply, great video;-)
Give Avoirdupois measure as well as metric please. You made this pie crust JUST like I make my biscuit dough except I do use half and half shortening and butter and use a piece of muslin I have just for the purpose.
Thanks for the request, James! In recent years, we've moved from listing ounce measurements to strictly using volume and grams (bakers can select either one in our recipes). We've done this to recognize that most home bakers still use volume measurements, but that gram measurements are the most precise for those using a scale. We want your baking to be both accessible and the very best it can be! ❤️ -👨🍳Jesse
@@KingArthurBakingCompany Well....except most bakers I know have no problem maintaining the distinction between dry weight avoirdupois and wet. The scale I use is analog and has both metric and Av on it, the measuring cup has both as well, and the distinction to me is the one recognized in 1959, that it is more convenient to have a base 16 system where you can halve, and halve, and halve again into whole number divisors over a 12 or 10 based system which happens frequently when baking. Being a widower now (cooking for one) I rarely make a recipe to the volumes presented and the conversion, while not hard in metric, I find much more fussy. "227 gm of butter" (as she said) halved to 113.5 gm over 8 oz halved to 4oz. Just sayin' Thanks
How much flour is that in cups?
That would be 2 1/2 cups, Linda. Thanks so much for reaching out, and happy baking! Ethan@KA
Envious of how your crust didn't stick to the surface you were rolling it on.
Where can I find the water beaker?
Hi there, James. Unfortunately, the beaker that Kye is using is no longer an item we sell. You can see other beakers which we sell here: bakewith.us/kqsrc. By the way, the beaker Kye is using is called The Perfect Beaker. You may be able to find it at other sources. Kindly, Jonathan@KAF
I used the classic double pie crust recipe and felt it was a little too salty for a dessert crust. Can the salt be lowered or will it affect the success of the recipe?
Hello! Feel free to adjust the salt in the recipe to taste. It won't affect the texture of the dough, only the flavor. Happy baking! Robyn@KAF
you did not say how much water you put
Hey Agnes, that would be 1/4 to 1/2 cup (57g to 113g) of water. And you can find the recipe (All Butter Pie Crust) here: bakewith.us/xwaru. Thanks, and happy pie! Ethan@KAF
Where is the recipe? You talk about ingredients but I don’t see them or measurements. Also, in the beginning you say three ingredients and later you say four, confused.
Hi Linda, if you go to this link, you can see the video and a link for the recipe. When Kye says three ingredients and water she is referring to flour, butter, and salt. bakewith.us/e23gx Happy baking! Jonathan@KA
Please put a microphone on her next time.
Oh great! @6.39 you say, use HALF of the Water? But you didn’t say what a HALF IS, or what the WHOLE AMOUNT of water is! I get it, you don’t want to commit but that’s incredibly CONFUSING!
Hi, Deni! This is a technique video rather than a recipe, so that you can use it with whatever your favorite pie crust recipe may be. But if you'd like to follow the same recipe that Kye is using here, you can find it here: bakewith.us/jqsfmf. Happy baking! Kat@KA
"...only three ingredients plus water!"
So FOUR ingredients then...?
How much water was used, please???
How much water was used, please???😊
How much water was used, please???