Flaky and Buttery Pie Crust | Chef Jean-Pierre
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- Опубликовано: 29 сен 2024
- Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
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Bonjour ,.... Fool proof indeed. The best crust I ever made. This will become my go to method for flaky and buttery pie crust.
After making several pie crust recipes, this is the 'go to one' I will do all the time making pies.
@@tomk1tl39 Did My lying eyes deceive Me? Chef measured "carefully". It's always fun w/CJP!
A CHILD could do this 😂😂
Was so funny, after he measured the baking powder he said, 'I don't have many of these', as he waggled the measuring spoon...live this man! 😆😍👏👏👏
Hi Friends quick update, the Onyo Pie was made private as we were getting comments again that some people could not hear audio. Working hard to get the Onyo Pie back out and hopefully working this time.
Thanks so much.
Bueno, Chef!
Test the audio at 2X
Onyo first! Unless there is bacon!
"ONYO ALWAYS COME FIRST"
Love that lamp
Can't wait to try this ❤
Dear Sir, is this crust suitable for double pie crust, such as that used in apple pie? This looks like a crust I might actually be successful at! Thank you!
Yes indeed!!! 😍
@@ChefJeanPierre Oooh... I'm delighted that you responded! I will be sure to try your wonderful recipe and technique; thank you again! :-) :-) :-)
You are an absolute treasure.
I notice that you and many other professional chefs measure ingredients using volume measurements. There are also others, mostly European-trained, who use metric weights (grams) for dry ingredients and metric volumes (milliliters) for fluids.
Is there any difference or is it just a chef's preference?
@@johncspine2787 Thanks. Much appreciated!
I really appreciate chef Jean-Pierre constantly reminding me that a child is better at cooking than me lol
as long as you don't use margarine and acrylic . . . there still is hope :-)
LOLOLOLOL 😆😂🤣
I think he means that he makes it so simple but even a child could do it. And he does. Instead of something complicated he always comes up with a better quicker shorter way that's still full of butter though
LOL
With his warm and gentle humor, and his very excellent visual explanations, he takes the fear out of cooking and replaces it with joy.
Been a long time follower of the channel. Some great comments here but yours is the best!!
Words to live by- “ You never have enough butter”
Followed by, " If you don't like butter, go eat somewhere else." Perfect!
My neighbor and friend makes the best pie crusts I ever ate and she won't tell her tricks... I cannot wait to try this... bwa-ha-ha!
People who don't like butter are asked politely yet firmly to leave.
HAHAHA!
ja ja :-)
You're a nice person. I throw them out of my house like uncle phil did to DJ jazzy jeff in the fresh prince.
Yes!
well-done
By far the greatest of the TV chefs -- ever! He's skillful, humorous, and totally without pretense. Bravo Jean-Pierre. ENCORE!
A chef who actually makes you want to cook.... your the man Jean pierre
@skinner…cooking is fun when he teaches!
Despite not being able to recreate all of chef JPs recipes, I've learned a lot of cooking tips, skill and kitchen etiquette from the onyo man himself. This guy is the real deal. This is where you learn how to make food that makes you happy.
Thank you James!😍😍😍
Yes he definitely has made me a better cook
And he uses ingredients that can pretty much be easy to get.
I grew up in this business. I’m older than him. Worked with European pros. Learnt so much from them. So when he’s working on this show , I’m very happy to see a man from my days sharing this with all of the viewers.
I’ve learned something about myself by watching your videos: I don’t have enough patience to be a good cook, but I somehow have endless patience when it comes to watching your videos. I can binge watch 5 in a row and never got bored.😍
Thank you Juliette!!! 😀
😂
That's funny, my husband literally cannot boil water! But he'll watch JP for as long as I play the videos, he loves him!
Your recipe is so simple! I love it!
No ice water needed because you have a bit more butter and those eggs are plenty wet.
The dough consistency comes out perfect. Thank you, Chef!
Here's a great teacher who teaches with humour and words of encouragement for viewers to try on the recipes. Love u chef
👍👍👍🙏🙏🙏😊
The trimming of the edge with the rolling pin is genius. That is the part I always screw up with a knife.
You know when the Chef does a reload they are great a person who admits to an uh oh is great anyway
Kirk: "Spock, would you care to join me in the Ready Room and watch Jean-Pierre with me?"
Spock: "Why yes Captain but I must point out your current obsession with this 21st Century Social Media Chef is cause for concern. Yeoman Rand informs me you neglected your scheduled romantic liaison with her, preferring to perfect French Onion Soup"
Kirk: "Mr. Spock. As my First Officer you must appreciate the stresses of a Starfleet Captain. They must be relieved with certain hobbies you understand"?
Spock: "Why yes Captain, I do agree some form of casual activity not aligned with ship duties is somewhat important. I thought that was the purpose of your dalliances with Yeoman Rand were meant to alleviate"?
Kirk: "Come now Spock. Yeoman Rand has her place and besides, how shall I say this delicately....there's always the Playboy Channel for that"
Spock: "Far be it for me to dispute your proclivity for nocturnal self-gratification practices Captain, but would not an actual physical coupling with an attractive Earth Woman serve better than pursuing culinary antics instructed by a Social Media Chef who can't pronounce Onion, berates guests who don't like butter and is annoyingly cheerful"?
Kirk: "Mr. Spock. It appears you're becoming emotional about my choice in relaxtion activities. Besides, rubbing butter, flour and egg between one's fingers can be rather....stimulating"
Spock: "Indeed Captain. It certainly beats searching for Klingons around Uranus"
Kirk: "Why Mr. Spock...I think you just made a funny"
Spock: "No sir. It's the lachrymator compounds from your "Onyo's" that creates a form of vaporous Sulphuric Acid causing my Human characteristics to become somewhat more....pronounced"
Kirck:" Well then Mr. Spock. More Onyo for you - besides - they're always No #1"
😂😂😂😂😍😂😍😂
You forgot onyo only becomes #2 AFTER bacon !!!
Onto #1
Bacon #1 , onyo #2
Lol
You’re hilarious 😂
I’m thinking Onyo pie and some Of my famous collard greens, pintos with smoked hocks over basmati!!! You are the best Chef!!!!
Another answered prayer . . . a perfect flaky and great tasting pie crust!
I am sooooo blessed!!
My favorite cooking channel, and Chef! You can't help but feel confident about making the recipes. I will be doing this one as well. I use to believe I was a terrible cook. Not so much now!
Have you ever thought about having a conversion to metric measurements? It would help.
My grandma could make pie crust with her eyes closed, me not so much. Thank you Chef JP, can't wait to try this tomorrow
Hi Chef! I've never heard of putting eggs in pie dough before. I'm guessing it replaces the water/milk. My great uncle taught me to use milk instead of water for a flakier crust. I don't have a food processor, so will use a pastry blender to mix everything. I'm saving this to my folder and will try it later. Thank you so much for sharing!
I had no idea that you add eggs to the pie dough. I guess I learn something new every day.
😻you make cooking look so fun and delicious! 😘I can’t wait to make this pie crust. 🥰
My grandmother used Shortning instead of Butter. Her crust was unbelieveable otherwise exactly the same way. I'm gonna try butter Grandma hope ya don't mind 🥰
Hi Chef JP - Can you please do a session on how to make European butter and yummy flaky croissants :-) I'm sure this would be a two part series, lol. Thank you for the awesome easy pie crust recipe tutorial!
In addition to the easy & detailed explanation . How about being in stitches??
I am practically rolling with laughter as the producer & cameraman write their funny comments. I love this guy so much.
Chef could you please give baking ingredients eg. flour, milk, yeast, baking powder etc. in weight?, most home chefs now a days have scales in their kitchens and weight is much more accurate than cups, teaspoons, tablespoons especially when it comes to baking. As a classic trained chef surely you were trained with bakers percentage and understand why it's so important. Thanks, great channel and videos.
You should know then how to do your own conversions. Get your calculator out! I do it all the time. Or just ask google!
@@nancyjohnson5810We must be watching Chef Jean-Pierre nearing the holiday season at the same time because you posted this 7 hours before me (on a 2021 video). Cheers! I agree. That is the person’s task who wants to use weight. I will say sometimes AP flour has conflicting weight calculations per cup. Some say it is 120g. Others say it’s 136g. (I’ve had flour I did not pack, did not sift first, leveled off, and was in the 140s!)
It's a crust; not a flight to Mars 😂
@@cynthiagonzalez658😂😂😂😂😂
Thanx for re-uploading. I will not make it through the weekend without a new recipe from Chef
Jack, at 6:25, Chef said, "You don't put butter because you need it. You put butter because you love it" That is an all time highlight. Sounded organic
Chef Jean-Pierre is not only a great Chef but an amazing teacher. The videos are fun to watch and I always learn something! Terrific!
Trouble is, there's never a child around when you need one.
Cooked this yesterday after watching the original video. I do onion&cheese quiche from time to time, but this was by far the best recipe. I think the leek and parmesan make a big difference, makes it special.
Oh my goodness what a travesty you didn't say 'onyo' and cheese 😁
If there's one thing I hate about these videos you have, it's that I did not discover them sooner. I only subscribed yesterday but I've already learned so much! Thank you, Chef JP!
Welcome to my channel! Better late than ever we’re glad to have you😊
ice cold water for crust thats the trick to flaky crust
Sorry mate the chef said not to listen to you
Dear Chef - this reminds me of my Grandma. She used to mix it with a wooden spoon - but in essence it was the same thing.
If she made a sweet pie, she put Coffeebeans instead of rice and the house smelled like pie and coffee - good times for the kids ;-)
Although this is almost 50 years ago I can still smell it. And she used always Butter ("Boy, the Nazis used Margerine to grease their Tanks - this is not food" she always told me) she passed away 93 years old and she survived two world wars - so Butter, Eggs, Oil, Meat, Vegetables, Bread everything you make yourself is good for you and it keeps you healthy.
Thank you so much for doing this, I cannot tell you enough how much joy you bring me.
I like that idea of coffee beans, and the reminiscing of Grandma...I know when my Mom had both butter and started buying those tubs of margarine, I reached for the butter every time! I hated the way margarine would coat the roof of your mouth...contrary to the old adage, I can believe it's not butter, but i can't believe you would serve me that "cwap", LOL!😄
Thank you Hanns! Your Grandma reminded me of mine! May they rest in peace! 😍😍😍
put me in for 5K likes. sometimes I forget to hit THUMBS UP because i'm too busy printing your recipes. TY chef. Love your channel
👍👍👍👍👍👍👍
Hey chef can I substitute the butter with water and the flour with water? Kinda broke rn
Thank you, Chef Jean Pierre, finally an easy way to make the pie dough
Another good recipe. Thank you Chef Jean Pierre
I tried this crust for the first time and it was DELICIOUS! Perfect crust and very Easy.
Was I the only one sitting restlessly since yesterday, waiting for the re-upload?
You weren’t the only one. I was checking my phone every 5 minutes. We are addicted. 🙏🤣💐
_"You don't like my butter? (Get lost) Go eat somewhere else!"_ 🤣👍 ....🤣🤣🤣
This pastry is amazing! I could never make pastry as good as ready made shop bought rolls before. But this is so easy to make and has the perfect crumbly buttery texture. I made English Christmas mince pies with my very first batch and got rave reviews. (I added 60g of Caster Sugar. One 'pie' mix is enough for 24 mince pies)
Whenever I make something new and good, my family now just say "suppose this is a another Jean Pierre recipe?!" They know me so well!
Really like how chef JP explains everything. I like the idea with the rice, better than baking stones as those can leave dimples.
What an amazing man!!! You Make me smile every day!!!!
👍👍👍😊
Chef Jean-Pierre, the secret to life is butter. I love your channel.
Oh I do love you! Sipping my morning coffee I watched you and your pastry making and you gave me my first laugh of the day, God bless you Chef ❤
I freeze the pastry trimmings just in case I'm a little short when I next do a pie crust.
👍
Hi. I sent this comment before, but I don't know what happened but it disappeared. I wanted to know if this recipe was for a 11 inch tart pan. I have a 9" tart pan, and this recipe seems to be a lot for a 9 inch tart pan. Also, what brand and model is your tart pan. It appears to be stick free. Maybe you can put a link to the Amazon item to the brand and model of the tart pan you used. Thank you.
PS: I just borrowed an 11 inch tart pan from my neighbor. And I just popped your dough in the oven. I can't wait to see how it turns out.
Thanks for your great demonstrations.
First of all i need to say thankyu you make food look and taste great please keep it up
So many great cooking tricks !!!
THANKYOU @CHEFJEAN-PIERRE !!!!!
At 2:11, Jean Pierre said, "Doughn't do; doughn't do; doughn't do. Everybody just do this."
Cant believe it , even I could make this :-)
As always a good vid and definitely will be using this recipe when I'm making pear tart
Much love
It is nothing without butter. Better with butter
You can do this in your KitchenAid stand mixer too with the wisk attachment
Can’t wait to try your recipe. Looks easy enough. Thank you!! It’s still better than store bought. Homemade 🤗
I love making pie crust!!!! I haven't tried it in food processor, my Nana taught me how to make :*) Looks fabulous!! TY
"You don't like butter? You know what? Go eat somewhere else." Absolutement, Chef! Perfectly said!
You should have done this ages ago! The BBC version was not as good yours!
I'm with you Chef....
"BUTTER RULES !"
My husband calls me
👑Butter Queen !
Thanks for this recipe....
I gave up years ago trying
to make a pie crust. I buy the pre made . 😬
Because, You could have patched a flat tire with what I made in the past. 😳
Can't wait to make this one.
❤ All your Videos
💋MMWWWAA !
Who are talking about the butter!
They have to go My school and see how much butter they use it!
They only teach you do use flour and butter that’s all for everything they use extra too much extra too much and that’s what I pay for that school thousands of dollars, butter never was enough!
But you teacher Jean Pierre do better so much better the that school.
Is Julia child said butter butter and more butter that's the secret to good cooking and I completely agree with her and with you.
I love you chef, you remind me of my dad he was a professional baker and your comments are some of the things he would say, I wrote this recipe down as I watch you and laugh, I'm making this recipe right now for my apple pie tonight thanks chef your the BEST!!..
Thank you Thank You Thank You ! You're the only cook out there who actually went out of their way to explain how long to cook it and at what temperature !!! Congratulation's for a job well done ! Bravo !
in the bacon quiche recipe you said don't put butter between the dough and the mold, cause the butter's gonna burn. but here you butter the mold anyway. i'm a bit confused
Thank you so much for this! I have always had a hard time making pie dough. Have never made it like this. Next time I will. And I don't think bought pie dough is as good as home made. And on some pies the crust is better than the pie. When we were little our grandma would somehow always manage to have enough pie dough left to spread it with butter and sprinkle with cinnamon and sugar. Oh it was so good. How I miss my grandma. ❤️💞💞🙏🙏🙏🙏🙏🙏✌️👶
Sorry, but you did a mistake. If you said @a child can do it@ then don't forget to add @it`s not a rocket since@
Thanks chef, love your recipes however I’m celiac and I was wondering could you make a gluten free pastry. People who are celiac or eat gluten free need a good quality pastry. I think your the man to come up with one 🙏
Great suggestion!😊
I always feel happier after watching one of your joyful cooking videos. Your wit and good humour are the special touch to your cooking style. I love this recipe and can't wait to try it.! My pie crusts are always too thin in some places and too thick in others, so now I should be able to get it right. Thank you for being you.
Any pie lover who doesn’t appreciate a delicate buttery flakey crust, can buy theirs in the freezer case... good luck with that! I say “mor budder!”
What is the dough called where you rolling pin layers of chilled butter between layers of dough...refrigerate then layer more butter between layers of dough....then not bake it till its been chilled for hours ????
Chef Jean-Pierre would know...iv texted my son but he's very busy as usual...its graduation/wedding season and he's always slammed with cake orders to fill...no time for momma texts
It's a puff pastry, it has 1000 layer!!! Delicious but not for pies!!! 😍
@@ChefJeanPierre
My cooking buddy has talked me into trying to make it...
I actually made my first 12" long loaf of bread last week...i bought this special loaf bread pan that has a sliding top to force the bread to bake into square loaf...it made perfect sandwich bread...i gave the loaf to her as a gift...so she said she would teach me how to make almond bear claws as her gift to me...i can't wait !!!
@@summerfawnlightfeather6551 ...I thought it was a phillodough (spelling)
@@mahwahazet4133
@chefJean-Pierre said it was puff pastry...iv never heard of phillodough...but then again...i didn't know what silicone baking things were like silicone pans sheets cupcakes etc, lemon peel graters, electric whipping sticks, or even special pans with whistles just for boiling water were either until chef Jean-Pierre...so i don't feel its my place ever to tell anyone anything about cooking...in a couple months ill be 64...i earned 2 masters degrees and was only 3 credits to completion of my Phd...but im in kindergarten when it comes to anything cooking...sorry
I have always used Water in my pie dough, I will definitely try Egg. I use Egg in my crumble, the lightbulb just never went off for me. I prefer lard to grease my pans, for me there is less sticking, I kown the only thing better than 100 g of Butter is 200 g of Butter.
For the initial crust bake, I use saran wrap instead of parchment paper. You are probably just as aghast as me when I first heard about it, but the saran wrap really does not melt.
Great video as usual, have a great day.
...I wouldn't use saran in baking only because if chemicals leaching in food, same with aluminum foil...
No kidding, his man is the best. I've never been able to make a good tasting turkey until I accidentally ran into his tutorial. I had so many compliments on how tasty and juicy it was!
🙏🙏🙏❤️
What do the eggs do chef? I’ve never used eggs in my pie crust, so I’m really curious on this one. 👍🏽
Eggs is most often used as a binder and it really helps the dough be nice and flaky! 😍
Chef your the only one that can say ONYO while making a pie crust.
Awesome crust!!! I will certainly try this...maybe I need to use real butter...Thank-You!!!
et je suis entièrement d'ac sur le beurre -- vous êtes peut-être breton d'origine?? ; ) --on ne peut jamais avoir trop de beurre! Et c'est un mets très saine, autre que ce que les industriels qui font ce m..e de margarine artificielle veulent que nous avalions comme "verité"..!
He's right about the butter folks, other than what the industrials want you to swallow re their artificial and unhealthy margarine. Butter is one of the healthiest gifts on the planet for our health, period, including helping to protect against breast cancer (several reliable scientific studies made, Sweden, France etc) . So listen to this wise and very loving man here..angels come in many forms...!
🙏🙏🙏❤️👍
@@ChefJeanPierre Par exemple un bon kouign amann --- il faut danser des heures après, mais ça le vaut bien ; )
Getting some nice nutty flavour to my cooking life - they never taught cooking like this at school. (Sound ? -no problems here in Europe.) Hugs and more hugs. It is delicious.
He always is the best in everything he does thank you Cheff Jean Pierre 👏
🙏🙏🙏😀
I love this! Thank you for teaching me so many things with such care and precision. You truly are a master chef. I am thankful for you. I have been learning so much.
You make me smile:)
Thank you Chef. It looks simple. Lets do it 👍
Thanks Chief Jean-Pierre, can’t wait to try the pie recipe.
It is soo gooood & comforting to see you demonstrating anything that tastes delicous and always ‘simple cooking’ 😂😂 dear chef JP 😃 have missed many months but now I am back and will follow you again 😃😍☺️ Merci beaucoup!! 😍🥰
If you don`t need butter, you don`t need flavour and texture. You don`t need good food. That is, what it means. Actually, you do need the butter, but not the entire pie eaten at once. Even half a portion of good food is plenty.
Chef, you are a genius ! Can you make an ossobuco ? As there are so many versions in RUclips but the majority look so so... Thanks !
this guy gonna blow up on youtube watch
we got here early everyone
🙏🙏🙏
Thanks chef JP... So much more satisfying doing it yourself than buying from the store. And so easy a child can do it!! 😂😅
Big channel moment with the measuring spoon, "measure carefully" for reals this time 😂
You make your pie doe a little different than other people however I am going to try yours tomorrow
yay !!!
Thank you as always. Not sure about the "so easy a child could do it" theory on this one, but great info non-the-less. :)
Perfect pie crust, thanks again Chef.
Hi chef Jim Pierre I just made your recipe and it’s terrific, awesome and I made a pecan pie with it. Thank you and MERRY Christmas to you and your family.
Thank you, once again, Chef Jean-Pierre. You took all the intimidation out of pie crust. I can cook pretty much anything but all the "don't do this and don't to that" and I didn't want to make pie crust even though I'd love to make pies. Thank you for simplifying all of that!
9oz of butter 😌