Ingredients - I hope this helps to assemble what you need 3 Cups of Flour (I use Pie Flour from the Mennonite store) 1 Tablespoon Sugar ( I use Caster Sugar) 1 Teaspoon salt 2 sticks of Butter 1 egg 3/4 Cup of milk Cling wrap Pastry knives Fork Granite surface Rolling pin
My family is from Italy. We had to escape poverty to survive in America. Grandpapa fished in California, & Alaska. He fell in love, & married Grand mama when he was 15, & she was 14, they had 8 wonderful children. He learned English, fished to survive, & help other Italian families in the neighborhood survive. Everyone shared their wares, talent's, good's, & food's. I've always been proud of that. Unfortunately Mom had to leave with my bigger brother's, & I over 2000 miles away to the East. I longed for the closeness of an Italian family. Traditions, unconditional love, & the heritage. That was decades ago, now I have grown, with Grandchildren. I've bought many Italian cookbooks. But you have brought back the art of cooking the Italian way, right from the heart to me. I'm so glad I found your very detailed, & instructional classes. You know the real Italian way to cook. Thank you for giving me more than just a way to cook food, but also my sense of Familia back. Grazia.
When I remodeled my kitchen, I made sure that they built a granite counter next to an under mounted sink, just like yours. I also installed a garbage disposal in that sink. I use that counter area for all my pastry making, dough rolling, prep work, and veggie chopping. When finished, I just use my bench scraper ( just like your 2) to scrape all the bits and scraps into the sink and PRESTO!!…. Instant clean up! The garbage disposal finishes the job. Any viewers who are building or remodeling a kitchen need to consider this arrangement. It’s so convenient! Oh! BTW… before rolling out dough, I put a baggie of ice on the granite counter for a few minutes… the granite gets nice and cold. Keeping the fat in the dough cold really helps the finished product. I can’t wait to try your recipe and technique…..and I have the perfect area for it. Great video…thanks.
I use regular a/p flour. Cold everything and work quickly. I use 2 knives to blend anything. My pastry can be rolled immediately, no resting needed. My pastry is almost as flaky as puff, but strong enough to hold a tourtière that is over 2” high. Everyone loves my pastry. My father refused to eat my pie because it wasn’t mom’s. Finally, after watching everyone eat, he took a piece. After one bite, he said “your mom cannot make pastry. This is great!”
Don't you just love it when you can make something better than your mom? My pickled peppers, carrot cake, apple cake, chicken and dumplings, mashed potatoes, spiced spinach, pig feet and fresh neckbones taste way better than my bio mom's and I am proud of that. She was however, an excellent cook, but some things I actually do better.
Loved you detailed presentation and explaining how each ingredients would affect each other for flavor making it the world's best pie. It truly is, Joe! You're awesome! Thank you!!! God Bless in your success!
I’m getting major props from the old ladies in my family for using this recipe. The milk is the thing that floors them. I love the recipe. The 2 sticks of butter is pure gold. My pie looks like a prop from a movie.
Don’t EVER apologize for taking your time and giving us the extra detail! I am a self taught chef, and you are one of the guys responsible for my education! Thank you for what you do!
Ok, i made this crust. I've been cooking for 20 years and pie crust is just a project i've never felt like taking on because i figured id screw it up a few times before i figured it out. This was easy and came out perfect! Couldn't be happier with the results. Thank you.
My pie crust always turns out great. I use bacon fat and sometimes add cinnamon sugar in in if I'm baking an apple pie or pumpkin pie. Also, I use a pastry cutter with a bowl, and cute the fat into the flour until it forms crumbs.
@@carrier7399 Thank You for that bit of information it is appreciated! Every little bit of new info helps. Especially since we are coming up on baking season and all the great smells of the season. Have a good day!!!
I love the inside of pies, but I’ve never liked pie crust. Well, I know why…I always used water instead of milk and I never used butter!! No more Joe, I’ll be making crust the way you do it!! Thank you so very much! This was awesome!!
I don't always listen to Joe discuss how to make pie crust; but, when I do all of my neighbors do too. Super loud and proud! Well done good sir, well done. I am now headed to the store for some pastry dough AFTER I put my butter back in the frig to keep it cold. -Brian, Medford Oregon
Thank you so much. My mother taught me how to make a great pie crust at least 55 years ago. My husband loves my flaky pie crust, but I learned several tips from you today that I believe will make the crust even better. Thank you so much for sharing your knowledge and experience.
This is the best pie crust dough recipe I've ever used. The only thing I did differently was grating frozen butter, which is something I've done for years.
Same here 👋. Learned to shred the butter 5 or 6 years ago and oh boy is that a game changer! Hadn’t thought about an egg tho.. for a savory pie, I’m definitely gonna try it!
6 years ago?!! Omg.. totally enjoyed the knowledge, personality and wisdom here. Enjoy those young years because it's harder to do these things as you get older.
Awesome tips! For my third try, I froze the butter and flour overnight. I found I could slice the butter very thinly and quickly, before popping it back into the freezer again for a bit. Thank you for the milk tip, as well as THE REASONS for why you do everything - super-important! COOKING IS THE BEST FORM OF CHEMISTRY!!!! An excellent, TRUE ROUGH PUFF.
@@suzettehackney8063 I WAS TAUGHT TO KEEP THE BAG OF FLOUR IN A FREEZER BAG IN THE FREEZER BECAUSE SOMETIMES THE FLOUR GETS LITTLE BUGS IN IT AND FREEZING PREVENTS THEM FROM HATCHING. ACTUALLY I'M GOING TO LOOK THAT UP BECAUSE IT'S YEARS LATER.
My grandmother is alive and well and living in Joe! This is the exact pie crust that she taught me to make. I am so glad that you not only teach the how but also the why. When it makes sense, it is so much easier to remember. I have had years of having to argue about milk versus water. Finally, I can explain why milk is the better ingredient.
@@harmonymillett2970 I find that water makes it flakier. Also, although I agree about the health aspect of Lard, to me, it makes a flakier pie crust. thin and flaky. Milk makes it tastier, healthier, and more cake-like
I’ve listened to Joe’s video several times to be sure of the ingredients: 3 C unbleached pastry flour 1 egg 1TBS sugar (not 2) 1 tsp salt 3/4 C milk 2 sticks of cold butter ( although he does not mention it, use UNSALTED butter) Beat the egg and add it to the 3/4 C of milk Also before slicing the butter, cut each stick lengthwise into fourths, then slice
Just curious: How did Joe’s crust recipe turn out for anyone who’s tried it? I used it for an Apple-Raspberry pie. The pie filling was delicious, the crust not so much. It was tough and definitely not flakey. It did roll out beautifully and was very easy to work with. I made it 2 days ahead of time and let it rest in the fridge until time to make the pie. I could see those clumps of butter he talks about as I rolled out the dough and thought; oh boy, this is going to be nice and flakey....nope, didn’t happen! Maybe my mistake was keeping the the dough in the fridge for 2 days. I also used whole wheat pastry flour because the grocery store was already out of white unbleached pastry flour one week before Thanksgiving! The flavor of the crust was very pleasant and had a nice crunch to it, just not flaky. I really suck at making good pie crust and want to up my game. So how did you all do with this recipe? Where did I screw up?
Anna Baty I'm baking mine now for a pumpkin pie. It definitely didnt act like crusts ive done in the past. Way too sticky. I had to add another half cup or more of flour. The butter melted a bit I think. So no marbled look to it at all. It rolled out nicely though. I'm curious how it's going to be when finished. It felt almost like a pizza dough so we will see. I think I'm going to stick to my tried and true method from now on. 2:1 ratio flour to butter. Sugar and ice water
Thank you so much for teaching us, I am very appreciative! Great job!! Also I absolutely love your music choices!! Can you please share what station or channel you listen too? Blessings!!
I just made my apple pie with this pie crust recipe and let me tell you, it’s amazing!!! Joe is right!! The bottom crust is not soggy and I totally love the extra rim of the upper crust, it’s so flavorful. Delicious!! Thank you Joe for sharing with us your recipes!!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I know that it's not healthy but lard is my favorite tasting crust hands down, butter comes in second and last but not leastly a two-part lard to one part vegetable shortening or Crisco mixture . Take or leave the sugar, skip the egg unless it's a wash over the top crust. But I prefer milk as a wash for my crust. But I'm going to try this one for Hoots and giggles
@@LGAussie I love making individual little pastry pockets with that pie dough recipe. Always using unsalted butter of course. I never used milking that either.
Made this 3 times in a week, perfect every time. I’ve never had so many complements and I am 68 years old. I’ve dumped my old recipe. Thank you sooo much for making this video!
Susey, I'm 68 as well,,, learned so much I'm going to "dump" my mom's southern recipe too,,, not to disparage her impact on me, I love to cook, and she is my inspiration and there is always more to improve, Gran Sally would surely admit that. One change, no more shortening,,, I'm using butter.
@@Sundayschoolnetwork I made a trip to the store, just for the pastry flour! I have some green apples that I know what to do with now! Dutch Apple... yummy! What kinda pie did you make?
I just made this pie crust and it works, it's so easy to work and shape and pickup and place into the pie pan. You can really see the bits of butter and I tasted the dough raw and it's it wonderful tasting. I just can't believe it! I have always struggled making pie crusts. No more. This is my new go to receipt! You done good Joey! Thanks!
My first time watching you. Marvelous demonstration. Really appreciate the "extra" explanations you give as to why..and I at 75 years of age, just learned a better way to make a "perfect" pie crust. Thank you so much. I have always thought there was a better way, as I never liked using my hands to kneed dough, as you pointed out, that I was making it "tougher". I will purchase a set of those "knives". Great show!!!
Victoria, what he is using to put the crust together are bread knives or scrapers. You can get them at almost any store that has cooking tools. I bought mine at King Arthur. But, I think I will probably try Amazon next time. Mine are nearly 20 years old and look good as new!
Thank you, Joe, for the great instructional video on pie crusts. I especially want to thank you for the tip of egg washing the bottom of the crust instead of poking holes in it, as I was taught that way. I can hardly wait to try it. I’ll let you know how it turned out.
love watching and listening to your tutorials. The way you explained the importance on not over handling and keeping the crust cold is really helpful. Also the explanation about the flour to use... I look forward to watching more of your tutorials. Thank you :)
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I love cooking but I never attempted pastry as my hands are always hot. Today, at 74, I made my first pie using Joe’s recipe and two scrapers. Perfect! I can’t wait to try scones and other pastries using the same scrapers! THANK YOU!!!
Thank you for explaining flours! My dad cooked but didn’t bake. My mother bought pie crusts so I’ve never made one because no one ever explained the differences in them they assume you know…even here on internet, until YOU! ♥️ YAY. I never knew: 1. about difference in flours - HUGE revelation 2. why to lay it on a flat surface 3. milk over water 4. why not to “work it” too much Now I can go to the flour aisle without that deer in the headlight look. 🧑🏻🍳 Thank you! 🙋🏻♀️
I love your recipe and method. Prefer not to have to touch the dough, helps so much. Love how the chunks of butter are so visible! That's definitely looks like it will be a delicious crust!
Worlds best pie crust ingredients: 3 cups (375g) plain flour (preferably unbleached and unfortified) 2 tbs suger 1 tsp salt 2 stick of small cold cubed butter (220g) 1 beaten egg mixed with: 3/4 cup cold milk METHOD: 1) Mix flour, suger & salt to evenly distribute the dry ingredients. 2) put it in food processor add cold butter cubes with flour mix and give it a few pulse until it transforms to small pea sized crumbs, use cold utensils if not using food processor so butter doesn't melt. 3) Add egg & milk mixture to the processor while pulsing a few more times until mixture comes together or take the mixture out to the work surface & make a well with the flour crumbs mixture adding the egg & milk mixture in the well & Lightly handling the mixture, (do not knead) Incorporate all ingredients together to form a dryish dough. 4) wrap it well with cling film & refrigerate for 1 hour. 5) roll out the dough split it in half for two pie crust & roll it out bigger than the pie dish. Fit the rolled out pie dough in the greased & floured pie dish making sure pie dough is press all around the the crevices of dish so it doesn't sink in or collapse when cooking. Cut around the edge of pie dish and refrigerate again for 20 before eggwashing it and filling it with pie filling and cooking in the oven.
We've always cut in the butter in a stoneware or glass bowl, with 2 butter knives. It takes a few minutes, but has the same results. My mother always used water though, so next time I'll try the milk.
It took me many tries, in making pie dough. I started using lard and it never made a decent dough. I'm very been following videos on how to make dough pie, and butter is it. What I learned from your video, that you add milk and egg, to add flavor. That makes a whole lot of sense. Thank you, for taking the time, to explain and illustrating.
Recipe with weights as well as volumetric amounts, listed in order of use: 3 cups (360 grams) pastry flour, unbleached, and unenriched 1 tbsp (12 grams) sugar 1 tsp (5 grams) salt 2 (220 grams) sticks butter, cold and cubed 1 egg 3/4 cup (170 ml) of cold milk egg wash (optional) 1 egg plus a tsp of water or milk, whisked well Note: adding just a small bit of water to the egg wash really improves the consistency for brushing it with a pastry brush. Apply a light, thin even coat.
I wish I could this video more thumbs up! As a person who love to make pie but has always struggled with the crust, this video is a revelation. Much thanks👍👍👍👍👍
Hello Joe ! Been using your Italian pie crust recipe for a couple yrs now. Yesterday was the second time I used it on chicken pot pie !! Absolutely the best pot pie ever made ! I did it in a Dutch oven with the top open. Deep dish creamy filling and the same cooking time- 375 for 45 minutes- Butter the Dutch oven , add crust , just like your pie and boom BEST EVER !!!
Made your pie crust for turnovers this morning. Beautiful flaky and perfect! I have to admit it was the best recipe I've tried. My food processor wasn't big enough and my mixer wouldn't handle it right, so manually mixed and had plenty of butter pockets. I might shred frozen butter next time. Thanks!!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Looking forward to trying your recipe as it looks amazingly delicious. My grandmother makes an outstanding pie crust that I love. Her recipe is an old fashioned American southern recipe (and we all know southern cooking is so good) that’s similar to yours, except she uses all purpose white flour. Thanks so much. I appreciate and enjoy new opportunities to experience delicious and exciting recipes.
On my way to the store to get more dough scrapers!!! My husband is a pie FANATIC so I’ve tried many pie crusts and I usually freeze then grate the butter but I’m super duper excited to try this one! I LOVE trying new techniques!
Hands down the best and easiest way to make homemade pie crust. Thank you for the presentation and education of why. Made some for my pecan pies and they came out perfect. Thanks again Joe
Love how you explain the details about how each ingredient affects the other ingredients in a scientific way so we understand the mechanics of baking better.
I use a food processor but Ive perfected my crust and i know how to pulse it perfectly and still get the butter in perfect size. It is a God send to use a processer.
I suppose the trick in using the food processor is to - just make sure the ingredients are all broken down sufficiently - not like fine bread crumbs, but like small pebbles. Am I right?
I have been the family pie maker since my grandmother passed. The egg and milk are new to me but they make perfect sense. I will try this this holiday season. 😊
New Subscriber!! I appreciate when chefs explain and go in details of why certain ingredients are better than others. I’m definitely going to try this recipe soon.
mitty2575 There’s no such thing as “better” as I’ve enjoyed good delicious food from just about everywhere across the globe... It’s about great tasting food, culture and preference. I’m looking forward to trying this recipe not because it’s so-called “better” but because it will be something interesting, different and hopefully delicious. And keep in mind that certain recipes compliment certain food cultures best. For example, I may not want an Italian bread with my New Orleans Sea Food Gumbo... 🙂👍🏽
Lisa Crowe I think by “better” he’s referring to how the properties of the ingredients can affect the outcome. Protein content in different types of flour or how you work that flour in the dough, for example, can change the texture of the dough. I make foods from all over the world for my restaurant. I agree, I try to use ingredients and components that compliment the dish I’m making. I would buy a nice French baguette to go with a New Orleans Seafood Gumbo.
A beautiful and brilliant presentation. Made me feel lik I will be able to make a perfect pie crust. Everything said was accompanied with a logical and factual explanation. Thanks
I have to tell you. I have never been able to make a good no great! pie crust till I watched this video. It was really was very simple and even my husband liked it(amazing). Thank you so much for sharing
Made this pie crust on Saturday for my husband's favorite apple pie. IT IS DELICIOUS!!! I actually used half and half for the milk since I had some I wanted to use up.
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I made this pie shell. THANK YOU! I have used many recipes. you explain everything. Mine came out flaky and delicious. My husband even complimented me! I will definitely use this again.
Hey Joe! Love your tutorials, music, and of course educating me of my heritage! Went to Italy once ad loved being there! I will make the pie crust your way for sure! Thank you and many blessings to you ad family! Ciao💝
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I so love the "background" music. So often content creators feel the need to add music during post-production and it is louder than the instructions. Great video. I'm not a huge pie fan (don't judge me), but I love this recipe. It's made with love - not electricity.
@@Cookingitalianwithjoe Joe - do you use salted or unsalted butter? What about the milk? Do you use whole milk, 1% or 2% milk? Half and half, perhaps? I checked out your website; but the recipe that I see doesn't specify what type of butter or milk to use. If you could shed some light on this; it would be most appreciated by this pie fan!
This is the first example of how to make a perfect pie crust. I have tried and tried but never had these directions or explanation of how to treat the dough. Thank you so much. Gong to make 2 pies today.
This method makes crust do-able. The last crust I made came out terrible and scared me off - but after seeing this tutorial, I'm going to give it another try. Thanks!
Your video came up as a recommended video and I'm SUPER glad it did.. You back up what I've learned by listening to the inner voice when I was making pastry items such as pie crust.... Butter and Milk make things better vs water and fat/crisco. thank u for sharing your knowledge with us.
This pie crust is beautiful! I just made it and can't wait to see it out of the oven!!! Thank you for your detail of information. I love knowing the why's of cooking and you explained this very thoroughly!!
Thanks so much, I have been looking for a pie crust for two (top and bottom; one French pastry chef shows a good crust like yours, but yours using milk and three cups of flour with two sticks of butter is marvelous.
Thanks so much. I made my pie crust along with you. Pausing along the way to make sure I was doing it right. It is fabulous. I have written up the recipe and will be doing it again. Today it is an apple pie!
I used to make good pie crust when I was a kid, but now that I'm old, that has not been the case and I have made batches of frustration instead. But, I'm going to try your way. I'd like to make one more good pie crust before I leave this life. 😉
My aunt in England taught me 65 years ago how to make a great pie crust. LARD, flour, salt. A few years ago I experimented with half lard half butter, a bit of vinegar. Those that ate my pies really couldn’t tell the difference. So occasionally I’ll use lard, and occasionally butter depending what I have on hand, rarely vinegar. I never cared for oil recipes.
Easier method!! Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Don’t put fork holes in the crust either. Putting it in the refrigerator 10 min. prevents it from burning or over browning! Let me know how it comes out. You’ll faint!!-
Thank you Joe for finally showing the way to make the perfect pie crust. It’s so easy in its simplicity. People including food writers seem to make a good pie crust like chasing the end of a rainbow when really less is more. Let the dough come together on its own as you did. I may cube the butter the day before just to have that done and no waiting to have it fully chilled if I know I’m making one in the morning. Also shortening is out. The blocks of lard on the supermarket shelf are just the opposite of fresh lard and are hydrogenated. I do like to order organic leaf lard and render it myself just because I have fun with the process and enjoy it. However I use that for part of the butter only when I happen to have it in the frig or frozen. Thanks again for showing those great pieces of butter rolled in between the layers of flour. A sure sign you’ve done it right. And the tip for the egg glaze is terrific.
I tried this and Wow! The best apple crumb pie I have ever made! Thank you for the insight with our mineral laden tap water! I forget it has fluoride/ chlorine/ and who knows what else…thank you sir!
Flaky pie crusts have always been a challenge to me. I love how your cut the butter in the flour mixture. This definitely guarantees a great crust. Thanks for the informative advice given throughout the video!
You are in competition with some noise music..i love your positive energy. Would u lose the music for us Who have hard time concentrating on both. Iove you!!
Another Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
THANK YOU Joe! I can’t tell you how much I appreciate your video. I’m trying this today! I have one question.....once you wrap your crust in saran wrap and pop it in the fridge can it wait several hours? Will it do anything to the pie dough to wait over the recommended hour? I try to prep for my dinner early so when it comes time to cook I have a lot already complete. We have 5 children so the more I can do while they’re at school the better. It also really cuts down on my cleanup after dinner too.
This truly is the best pie recipe I've ever done. I was hesitant at first when you added the egg, I will not use any other pie recipe. Bravo💖 delicious.
Love your receipt and style of making this great dough ! I can easily tell this will be really good! My Mom and I always sprinkle just a light dusting of sugar and cinnamon and nutmeg across the top crust of an apple pie or cherry pie, etc. This gives a wonderful flavor and smell to your pie and your whole house! 😁 yum!
Joe, I made this dough. I used half the dough for the top of a turkey pot pie and it was AMAZING! The best part is how easy it was to make. It looked too wet at first, but after I let it rest in the fridge and rolled it out, it was so easy to work with and it tasted amazing. No more "Frozen Puff Pastry" dough for me. Thank you Joe.
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Thanks for this. I do make a killer all butter pie crust but I am excited to try this one with the milk and egg added. I also have always broken down the butter to that cornmeal texture as instructed in every recipe I have ever read but always wondered why they would break down the fat that far. So this recipe makes sense to me and I can't wait to give it a try. I need to make a quiche tomorrow so I will try it then, I am guessing even through a quiche is a wet pie (custard) that skipping the egg wash is fine so that is what I will do, though it probably wouldn't matter either way in this case. Thank you again.
Hi Joe!! My brother visited for Thanksgiving and we made a Swedish Kringle using this as the base pie crust. It was so delicious!! The second step that you spread on the pie crust before you bake it, seemed to stay attached to pie crust better and was more flavorful all around. Thank you for all the great tips!!💖
Years ago I had a friend that gave me a pie crust recipe with the egg in it her pies came out looking like cakes they were so fat and fluffy I was amazed I believe I have the recipe again thank you
This is the best no fail pie crust recipe. This is my recipe, except I've never put sugar in it and I used water. I put my ceramic mixing bowl , pastry blender measuring things in the freeze about 1 hour before mixing. I love the science, and the art of cooking, so much fun. Occasionally this recipe would have to be patch to worked , never thrown away. I can see how to improve my technique by putting dough in refrigerator an hour before finishing form and baking. . I got my recipe from a century 21 cookbook. The apple pie was auctioned off for $2,000.00 at the 1978 Ohio State fair. Good vedio. Love to find ways to improve myself . Seems there is always room for improvement. 😚😚💗💗💖 good video and thanks again.
Hi, I just found this video. I would love to see the camera focused closer on your hands and the dough to get a clearer view as to how the dough should be shaping up. TY
Thanks Joe. For over 30 years I have been looking for the perfect pie crust, and with a French/Spanish 'familia politica' have been caught up in the 'War' of butter vs. olive oil between French and Spanish cooking. This does not apply so much for pie crusts (as the French win each time). But, if you are familiar with this 'War' (with the Italians allies of the Spanish in the 'Discussion') you might understand my 'dilemma' in the 'War' and have gotten recipes from both sides - with ME defending the appropriateness of butter AND oil in cooking and food preparations. Yours is the first recipe I have seen with milk, and your 'chem class' on what is going on in the dough was SUPER informative. Thanks so much. I am definitely 'flagging' this recipe, and will try it (when I am back with a decent kitchen).
Hi Joe, I know this vid is years old, but I have only just found you, and you have absolutely got another new subbie!! I am 70+ years old, self taught cook, and always had compliments on my pastry, However, you have shown here things that I never knew about, the egg and the milk in the pastry being one, and your method of mixing is REALLY going to help me, as I have arthritic hands, and YOUR method is really going to help me out there! I can't wait to get to it and try this out! Just goes to show, you're never too old to learn new stuff!!! Thanks so much for sharing your recipes, AND explaining they why's and wherefores' of all the steps. Awesome video!
Yes you can. I have a recipe for southern biscuits that use grated frozen butter and they are DIVINE! I don’t know if it is essential in Joe’s pie crust to have bits of butter in different sizes.......if that’s the case, then grating the butter will make all the butter chunks pretty much the same size.
Hey Joe, Just discovered your site. Appreciated the "real time" video being able to watch and learn the entire process! I started resorting to...yes...gasp...store bought crusts as making them from scratch started becoming to frustrating. Goodbye Marie Callender! hahaha. Can't wait to follow this up with your blueberry pie video. Thanks for showing us "old school".
This is the pie crust I always make. I have had the recipe from my mom. It works every time and I get lots of compliments. Thank you, Mom for my great pie crust recipe.
I just made the dough and is resting in the fridge. The dough feels so tender. I’m gonna make an apple pie with it. Can’t wait to taste the world’s best pie crust! Yummy😊 Thanks for sharing Joe
Ingredients - I hope this helps to assemble what you need
3 Cups of Flour (I use Pie Flour from the Mennonite store)
1 Tablespoon Sugar ( I use Caster Sugar)
1 Teaspoon salt
2 sticks of Butter
1 egg
3/4 Cup of milk
Cling wrap
Pastry knives
Fork
Granite surface
Rolling pin
I was searching if someone had this put on already 😅
Thank you!
Thank you!
@@countrylife8853 me too
Thank you!
My family is from Italy. We had to escape poverty to survive in America. Grandpapa fished in California, & Alaska. He fell in love, & married Grand mama when he was 15, & she was 14, they had 8 wonderful children. He learned English, fished to survive, & help other Italian families in the neighborhood survive. Everyone shared their wares, talent's, good's, & food's. I've always been proud of that. Unfortunately Mom had to leave with my bigger brother's, & I over 2000 miles away to the East.
I longed for the closeness of an Italian family. Traditions, unconditional love, & the heritage.
That was decades ago, now I have grown, with Grandchildren.
I've bought many Italian cookbooks. But you have brought back the art of cooking the Italian way, right from the heart to me. I'm so glad I found your very detailed, & instructional classes. You know the real Italian way to cook. Thank you for giving me more than just a way to cook food, but also my sense of Familia back. Grazia.
I love your story. Thank you for sharing. 💝💐
What part of California did they fish
Here is the recipe: 3 cups of pastry flour, 1 tsp Salt, 1 Tbsp Sugar, 1 egg, 3/4 cups of milk, 2 sticks of butter, cold, cubed
THANK YOU for posting this!
Thanks 👍
what is the weight of stick's of butter?
We don't have such a thing
What's pastry flour? I only see all purpose, self rising, bread, and cake flour in my stores. Thanks 💜
Pastry flour 😢
Thanks from Germany
When I remodeled my kitchen, I made sure that they built a granite counter next to an under mounted sink, just like yours. I also installed a garbage disposal in that sink. I use that counter area for all my pastry making, dough rolling, prep work, and veggie chopping. When finished, I just use my bench scraper ( just like your 2) to scrape all the bits and scraps into the sink and PRESTO!!…. Instant clean up! The garbage disposal finishes the job. Any viewers who are building or remodeling a kitchen need to consider this arrangement. It’s so convenient! Oh! BTW… before rolling out dough, I put a baggie of ice on the granite counter for a few minutes… the granite gets nice and cold. Keeping the fat in the dough cold really helps the finished product. I can’t wait to try your recipe and technique…..and I have the perfect area for it.
Great video…thanks.
I use regular a/p flour. Cold everything and work quickly. I use 2 knives to blend anything.
My pastry can be rolled immediately, no resting needed.
My pastry is almost as flaky as puff, but strong enough to hold a tourtière that is over 2” high. Everyone loves my pastry. My father refused to eat my pie because it wasn’t mom’s. Finally, after watching everyone eat, he took a piece. After one bite, he said “your mom cannot make pastry. This is great!”
Why when I use 2 sticks of butter, it boils in the butter? I can't get it right.
Gale, could you please post me your recipe thank you.
Don't you just love it when you can make something better than your mom? My pickled peppers, carrot cake, apple cake, chicken and dumplings, mashed potatoes, spiced spinach, pig feet and fresh neckbones taste way better than my bio mom's and I am proud of that. She was however, an excellent cook, but some things I actually do better.
Loved you detailed presentation and explaining how each ingredients would affect each other for flavor making it the world's best pie. It truly is, Joe! You're awesome! Thank you!!! God Bless in your success!
I’m getting major props from the old ladies in my family for using this recipe. The milk is the thing that floors them. I love the recipe. The 2 sticks of butter is pure gold. My pie looks like a prop from a movie.
Don’t EVER apologize for taking your time and giving us the extra detail! I am a self taught chef, and you are one of the guys responsible for my education! Thank you for what you do!
How much milk
Ok, i made this crust. I've been cooking for 20 years and pie crust is just a project i've never felt like taking on because i figured id screw it up a few times before i figured it out. This was easy and came out perfect! Couldn't be happier with the results. Thank you.
Faaaà
ÀÀ🏡🗻à
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Thank You for your comment! It lets us reading it know that it is not such a drudge after all as some pie crust making can be. Have a good day!
My pie crust always turns out great. I use bacon fat and sometimes add cinnamon sugar in in if I'm baking an apple pie or pumpkin pie. Also, I use a pastry cutter with a bowl, and cute the fat into the flour until it forms crumbs.
@@carrier7399 Thank You for that bit of information it is appreciated! Every little bit of new info helps. Especially since we are coming up on baking season and all the great smells of the season. Have a good day!!!
I’ve found a key to good pie crust is cold butter and making sure you let it rest
THANK YOU, THANK YOU for the real time. You were so lucky to have your grandma and we are so lucky to have you❤️
I love the inside of pies, but I’ve never liked pie crust. Well, I know why…I always used water instead of milk and I never used butter!! No more Joe, I’ll be making crust the way you do it!! Thank you so very much! This was awesome!!
I don't always listen to Joe discuss how to make pie crust; but, when I do all of my neighbors do too. Super loud and proud! Well done good sir, well done. I am now headed to the store for some pastry dough AFTER I put my butter back in the frig to keep it cold. -Brian, Medford Oregon
Thank you so much. My mother taught me how to make a great pie crust at least 55 years ago. My husband loves my flaky pie crust, but I learned several tips from you today that I believe will make the crust even better. Thank you so much for sharing your knowledge and experience.
This is the best pie crust dough recipe I've ever used. The only thing I did differently was grating frozen butter, which is something I've done for years.
I do that too. So much easier to work it in that way.
Thank you
Thanks for sharing. I have been afraid to try making my own crust
Same here 👋. Learned to shred the butter 5 or 6 years ago and oh boy is that a game changer! Hadn’t thought about an egg tho.. for a savory pie, I’m definitely gonna try it!
Thank you for the tip!!!
6 years ago?!! Omg.. totally enjoyed the knowledge, personality and wisdom here. Enjoy those young years because it's harder to do these things as you get older.
Age gracefully and thankfully!
j l That's no lie. Ugh. Nothing works right. And, I am aging like bread and not wine.
@@Texas1836 Lol
Awesome tips! For my third try, I froze the butter and flour overnight. I found I could slice the butter very thinly and quickly, before popping it back into the freezer again for a bit. Thank you for the milk tip, as well as THE REASONS for why you do everything - super-important! COOKING IS THE BEST FORM OF CHEMISTRY!!!! An excellent, TRUE ROUGH PUFF.
Why do you freeze the flour?
@@suzettehackney8063 I WAS TAUGHT TO KEEP THE BAG OF FLOUR IN A FREEZER BAG IN THE FREEZER BECAUSE SOMETIMES THE FLOUR GETS LITTLE BUGS IN IT AND FREEZING PREVENTS THEM FROM HATCHING.
ACTUALLY I'M GOING TO LOOK THAT UP BECAUSE IT'S YEARS LATER.
I had thought about grating the butter on a little plate and freezing it that way....to have that part already done
My grandmother is alive and well and living in Joe! This is the exact pie crust that she taught me to make. I am so glad that you not only teach the how but also the why. When it makes sense, it is so much easier to remember. I have had years of having to argue about milk versus water. Finally, I can explain why milk is the better ingredient.
Milk makes the cooked food taste better.
Milk has fat in it, besides taste, milk also makes things more moist.
Margi Mackowski-Seif Amen❣️U R the1st person I saw explain to tell why, so people retain it better❣️I ALWAYS THINK THAT‼️ 💗
@@harmonymillett2970 I find that water makes it flakier. Also, although I agree about the health aspect of Lard, to me, it makes a flakier pie crust. thin and flaky. Milk makes it tastier, healthier, and more cake-like
Definitely will try this
I’ve listened to Joe’s video several times to be sure of the ingredients:
3 C unbleached pastry flour
1 egg
1TBS sugar (not 2)
1 tsp salt
3/4 C milk
2 sticks of cold butter ( although he does not mention it, use UNSALTED butter)
Beat the egg and add it to the 3/4 C of milk
Also before slicing the butter, cut each stick lengthwise into fourths, then slice
I find it annoying to have to watch the video over and over again just to be able to get the ingredients together. Thanks for your input
You are Awesome! Thank you
Thank you for listing these. I kept missing where he mentioned how much milk to use. You saved me so much time. Thank you!
Just curious: How did Joe’s crust recipe turn out for anyone who’s tried it? I used it for an Apple-Raspberry pie. The pie filling was delicious, the crust not so much. It was tough and definitely not flakey. It did roll out beautifully and was very easy to work with. I made it 2 days ahead of time and let it rest in the fridge until time to make the pie. I could see those clumps of butter he talks about as I rolled out the dough and thought; oh boy, this is going to be nice and flakey....nope, didn’t happen! Maybe my mistake was keeping the the dough in the fridge for 2 days. I also used whole wheat pastry flour because the grocery store was already out of white unbleached pastry flour one week before Thanksgiving! The flavor of the crust was very pleasant and had a nice crunch to it, just not flaky. I really suck at making good pie crust and want to up my game. So how did you all do with this recipe? Where did I screw up?
Anna Baty I'm baking mine now for a pumpkin pie. It definitely didnt act like crusts ive done in the past. Way too sticky. I had to add another half cup or more of flour. The butter melted a bit I think. So no marbled look to it at all. It rolled out nicely though. I'm curious how it's going to be when finished. It felt almost like a pizza dough so we will see. I think I'm going to stick to my tried and true method from now on. 2:1 ratio flour to butter. Sugar and ice water
Thank you so much for teaching us, I am very appreciative! Great job!! Also I absolutely love your music choices!! Can you please share what station or channel you listen too? Blessings!!
I just made my apple pie with this pie crust recipe and let me tell you, it’s amazing!!! Joe is right!! The bottom crust is not soggy and I totally love the extra rim of the upper crust, it’s so flavorful. Delicious!! Thank you Joe for sharing with us your recipes!!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I know that it's not healthy but lard is my favorite tasting crust hands down, butter comes in second and last but not leastly a two-part lard to one part vegetable shortening or Crisco mixture . Take or leave the sugar, skip the egg unless it's a wash over the top crust. But I prefer milk as a wash for my crust. But I'm going to try this one for Hoots and giggles
@@LGAussie I love making individual little pastry pockets with that pie dough recipe. Always using unsalted butter of course. I never used milking that either.
Made this 3 times in a week, perfect every time. I’ve never had so many complements and I am 68 years old. I’ve dumped my old recipe. Thank you sooo much for making this video!
Susey, I'm 68 as well,,, learned so much I'm going to "dump" my mom's southern recipe too,,, not to disparage her impact on me, I love to cook, and she is my inspiration and there is always more to improve, Gran Sally would surely admit that. One change, no more shortening,,, I'm using butter.
Going to make this tonight!
I Love this 6 year old pie vid! It's so fantastic that it's making the rounds still! Recipe is the BEST! 5⭐️'s
@@nikkilovesrocks I made it tonight. It was wonderful!
@@Sundayschoolnetwork I made a trip to the store, just for the pastry flour! I have some green apples that I know what to do with now! Dutch Apple... yummy! What kinda pie did you make?
I just made this pie crust and it works, it's so easy to work and shape and pickup and place into the pie pan. You can really see the bits of butter and I tasted the dough raw and it's it wonderful tasting. I just can't believe it! I have always struggled making pie crusts. No more. This is my new go to receipt! You done good Joey! Thanks!
My mother-in-law taught me so much the same way. I still have her hand written recipes. Great memories.
I learned a lot about cooking by watching my mother-in-law and father-in-law as well. And of course, my mom taught me a lot.
Nice to have such wonderful memories of your in-laws.
There is nothing better than making pie crust from scratch. TYVM.
My first time watching you. Marvelous demonstration. Really appreciate the "extra" explanations you give as to why..and I at 75 years of age, just learned a better way to make a "perfect" pie crust. Thank you so much. I have always thought there was a better way, as I never liked using my hands to kneed dough, as you pointed out, that I was making it "tougher". I will purchase a set of those "knives". Great show!!!
I feel the same way. Best explanation ever. Thanks
Wow...will be my next pie crust!!!
Yes! I think the same! I will make it!
Victoria, what he is using to put the crust together are bread knives or scrapers. You can get them at almost any store that has cooking tools. I bought mine at King Arthur. But, I think I will probably try Amazon next time. Mine are nearly 20 years old and look good as new!
i never made pie before but i shall try your way wish me luck
Thank you, Joe, for the great instructional video on pie crusts. I especially want to thank you for the tip of egg washing the bottom of the crust instead of poking holes in it, as I was taught that way. I can hardly wait to try it. I’ll let you know how it turned out.
You should still poke holes. Egg makes the bottom brown up nicely. The holes prevent it from puffing.
@@scottwoodcock3542 Thank You!!!
love watching and listening to your tutorials. The way you explained the importance on not over handling and keeping the crust cold is really helpful. Also the explanation about the flour to use... I look forward to watching more of your tutorials. Thank you :)
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I love cooking but I never attempted pastry as my hands are always hot. Today, at 74, I made my first pie using Joe’s recipe and two scrapers. Perfect! I can’t wait to try scones and other pastries using the same scrapers! THANK YOU!!!
Thank you for explaining flours!
My dad cooked but didn’t bake. My mother bought pie crusts so I’ve never made one because no one ever explained the differences in them they assume you know…even here on internet, until YOU! ♥️ YAY.
I never knew:
1. about difference in flours - HUGE revelation
2. why to lay it on a flat surface
3. milk over water
4. why not to “work it” too much
Now I can go to the flour aisle without that deer in the headlight look. 🧑🏻🍳
Thank you! 🙋🏻♀️
I love your recipe and method. Prefer not to have to touch the dough, helps so much. Love how the chunks of butter are so visible! That's definitely looks like it will be a delicious crust!
Worlds best pie crust
ingredients:
3 cups (375g) plain flour (preferably unbleached and unfortified)
2 tbs suger
1 tsp salt
2 stick of small cold cubed butter (220g)
1 beaten egg mixed with:
3/4 cup cold milk
METHOD:
1) Mix flour, suger & salt to evenly distribute the dry ingredients.
2) put it in food processor add cold butter cubes with flour mix and give it a few pulse until it transforms to small pea sized crumbs, use cold utensils if not using food processor so butter doesn't melt.
3) Add egg & milk mixture to the processor while pulsing a few more times until mixture comes together or take the mixture out to the work surface & make a well with the flour crumbs mixture adding the egg & milk mixture in the well & Lightly handling the mixture, (do not knead) Incorporate all ingredients together to form a dryish dough.
4) wrap it well with cling film & refrigerate for 1 hour.
5) roll out the dough split it in half for two pie crust & roll it out bigger than the pie dish.
Fit the rolled out pie dough in the greased & floured pie dish making sure pie dough is press all around the the crevices of dish so it doesn't sink in or collapse when cooking. Cut around the edge of pie dish and refrigerate again for 20 before eggwashing it and filling it with pie filling and cooking in the oven.
Zakir Zafar ;
@@adamtebben9512 i'd say unsalted since the recipe adds a lot of salt
He said to use pie pastry flour...not flour
We've always cut in the butter in a stoneware or glass bowl, with 2 butter knives. It takes a few minutes, but has the same results. My mother always used water though, so next time I'll try the milk.
its good that you breakdown the anatomy of a good crust.. some people just don't have patience.. thanks 4 sharing..
That's the best pie crust recipe I've ever seen. You explain everything.
It took me many tries, in making pie dough. I started using lard and it never made a decent dough. I'm very been following videos on how to make dough pie, and butter is it. What I learned from your video, that you add milk and egg, to add flavor. That makes a whole lot of sense. Thank you, for taking the time, to explain and illustrating.
Recipe with weights as well as volumetric amounts, listed in order of use:
3 cups (360 grams) pastry flour, unbleached, and unenriched
1 tbsp (12 grams) sugar
1 tsp (5 grams) salt
2 (220 grams) sticks butter, cold and cubed
1 egg
3/4 cup (170 ml) of cold milk
egg wash (optional)
1 egg plus a tsp of water or milk, whisked well
Note: adding just a small bit of water to the egg wash really improves the consistency for brushing it with a pastry brush. Apply a light, thin even coat.
How long do you bake just the pie crust and at what temperat?
Thank you so much
I wish I could this video more thumbs up! As a person who love to make pie but has always struggled with the crust, this video is a revelation. Much thanks👍👍👍👍👍
Made this pie crust four times it’s so buttery delicious. You really do have the BEST PIE CRUST!!!
1:23
Hello Joe ! Been using your Italian pie crust recipe for a couple yrs now. Yesterday was the second time I used it on chicken pot pie !! Absolutely the best pot pie ever made ! I did it in a Dutch oven with the top open. Deep dish creamy filling and the same cooking time- 375 for 45 minutes- Butter the Dutch oven , add crust , just like your pie and boom BEST EVER !!!
Made your pie crust for turnovers this morning. Beautiful flaky and perfect! I have to admit it was the best recipe I've tried. My food processor wasn't big enough and my mixer wouldn't handle it right, so manually mixed and had plenty of butter pockets. I might shred frozen butter next time. Thanks!!
I have never had good luck with pie crust but your method seems to address and resolve the problems I have experienced in the past. thank you!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Looking forward to trying your recipe as it looks amazingly delicious. My grandmother makes an outstanding pie crust that I love. Her recipe is an old fashioned American southern recipe (and we all know southern cooking is so good) that’s similar to yours, except she uses all purpose white flour. Thanks so much. I appreciate and enjoy new opportunities to experience delicious and exciting recipes.
I will use Pastry Flour next time...not All purpose.
On my way to the store to get more dough scrapers!!! My husband is a pie FANATIC so I’ve tried many pie crusts and I usually freeze then grate the butter but I’m super duper excited to try this one! I LOVE trying new techniques!
Hands down the best and easiest way to make homemade pie crust. Thank you for the presentation and education of why. Made some for my pecan pies and they came out perfect. Thanks again Joe
Love how you explain the details about how each ingredient affects the other ingredients in a scientific way so we understand the mechanics of baking better.
I use a food processor but Ive perfected my crust and i know how to pulse it perfectly and still get the butter in perfect size. It is a God send to use a processer.
I agree.. The balance is perfect for the crust! Thats what Martha Stewart did to make hers!
Kat F 7
I suppose the trick in using the food processor is to - just make sure the ingredients are all broken down sufficiently - not like fine bread crumbs, but like small pebbles. Am I right?
Kat F Me too, in the past I’ve used crushed ice while processing it in the machine,It really chills up well
I love how well you explain the details.
I do too. It’s the details that make all the difference .
I have been the family pie maker since my grandmother passed. The egg and milk are new to me but they make perfect sense. I will try this this holiday season. 😊
Made this, all I can say is thank you, it's amazing! Made one change tho, used buttermilk instead of milk to add a bit more flavor, it worked!
How much milk did you add? He never said, but it looked like about a cup.
@@katiecrow3750 3/4 of a cup
@@magicalmystery1964 Good hint, I’ ll do that, too. This demonstration is very helpful
@@magicalmystery1964 Thank You!!!
Cooking 'is' a science! Thank you for the chemistry. This understanding makes a better cook or baker!...
New Subscriber!! I appreciate when chefs explain and go in details of why certain ingredients are better than others. I’m definitely going to try this recipe soon.
mitty2575 There’s no such thing as “better” as I’ve enjoyed good delicious food from just about everywhere across the globe... It’s about great tasting food, culture and preference. I’m looking forward to trying this recipe not because it’s so-called “better” but because it will be something interesting, different and hopefully delicious. And keep in mind that certain recipes compliment certain food cultures best. For example, I may not want an Italian bread with my New Orleans Sea Food Gumbo... 🙂👍🏽
He didn’t
say how much milk .?
@@crunchybiscuits4080 I thought he said three fourths cup.
Lisa Crowe I think by “better” he’s referring to how the properties of the ingredients can affect the outcome. Protein content in different types of flour or how you work that flour in the dough, for example, can change the texture of the dough. I make foods from all over the world for my restaurant. I agree, I try to use ingredients and components that compliment the dish I’m making. I would buy a nice French baguette to go with a New Orleans Seafood Gumbo.
@@dianeveilleux6452 yes, because then when he added the beaten egg, it was close to 1 cup total
A beautiful and brilliant presentation. Made me feel lik I will be able to make a perfect pie crust. Everything said was accompanied with a logical and factual explanation. Thanks
The best pie crust I have ever made, thanks a million for your beautiful teachings, I followed them to the letter, and came out magical
I have to tell you. I have never been able to make a good no great! pie crust till I watched this video. It was really was very simple and even my husband liked it(amazing). Thank you so much for sharing
Thank you for not editing time! I appreciate being able to watch how long it took exactly! I’m so looking forward to trying this recipe!
I just came home from grocery store...so ready to make a pie! Can’t wait to try this recipe. It makes so much sense. Thanks for the explanation!
Made this pie crust on Saturday for my husband's favorite apple pie. IT IS DELICIOUS!!! I actually used half and half for the milk since I had some I wanted to use up.
savedbyGrace Wettig
Did it messed up your dough? I liked the idea to used 1/2 and 1/2 because I like fat 😂
I'm so glad I found this video. Hands down this is the best pie crust recipe video I've seen so far.
Thank You Joe. Your recipe is such a winner. The pie crust came out perfectly and the taste was divine, a lot better than store bought.
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Thankyou for addressing "shortening!"
I made this pie shell. THANK YOU! I have used many recipes. you explain everything. Mine came out flaky and delicious. My husband even complimented me! I will definitely use this again.
You are so welcome!
Hey Joe! Love your tutorials, music, and of course educating me of my heritage! Went to Italy once ad loved being there!
I will make the pie crust your way for sure! Thank you and many blessings to you ad family! Ciao💝
Been making pies for 50+ years but its always good to learn new things. Btw I used water and 1 tbsp vinegar. Never had a bad crust.
Can I have your recipe? I can't get a good pie crust to save my life!
With that said ;-) you Sir, are a fantastic teacher and thank you for this wonderful recipe!
Thank you kindly!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
@@LGAussie if I may ask, 1 stick of butter is 1/2 cup of butter?
@@RaechelleBennett782
Yes, sweetie. 🌝
Let me know how it turned
out Raechelle! 👍🎃
@@LGAussie Thank you!! 👍
I so love the "background" music. So often content creators feel the need to add music during post-production and it is louder than the instructions. Great video. I'm not a huge pie fan (don't judge me), but I love this recipe. It's made with love - not electricity.
Love it. Thank you!!!
Needed this recipe. Holiday time...yeeeees. thanks for sharing
I love watching a man cook. I will devinately try your recipe. Looks delicious.
Love a man who knows his way around the kitchen...especially Italian
I made the pie crust for apple pie, it’s amazing, buttery, flakey and sturdy! This is the only pie crust recipe I will be making from now on!
Wonderful!
@@Cookingitalianwithjoe Joe - do you use salted or unsalted butter? What about the milk? Do you use whole milk, 1% or 2% milk? Half and half, perhaps? I checked out your website; but the recipe that I see doesn't specify what type of butter or milk to use. If you could shed some light on this; it would be most appreciated by this pie fan!
I also come back to the recipe every single time I make this crust to make certain I get it right each time. Thank you Joe
This is the first example of how to make a perfect pie crust. I have tried and tried but never had these directions or explanation of how to treat the dough. Thank you so much. Gong to make 2 pies today.
This method makes crust do-able. The last crust I made came out terrible and scared me off - but after seeing this tutorial, I'm going to give it another try. Thanks!
Your video came up as a recommended video and I'm SUPER glad it did.. You back up what I've learned by listening to the inner voice when I was making pastry items such as pie crust.... Butter and Milk make things better vs water and fat/crisco. thank u for sharing your knowledge with us.
Butter makes everything better.😋🤪
This pie crust is beautiful! I just made it and can't wait to see it out of the oven!!! Thank you for your detail of information. I love knowing the why's of cooking and you explained this very thoroughly!!
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I made pie for the first time!U followed your recipe. I brought it to thanksgiving dinner. Everyone LOVED it! The crust is so yummy!
Thanks so much, I have been looking for a pie crust for two (top and bottom; one French pastry chef shows a good crust like yours, but yours using milk and three cups of flour with two sticks of butter is marvelous.
Thanks so much. I made my pie crust along with you. Pausing along the way to make sure I was doing it right. It is fabulous. I have written up the recipe and will be doing it again. Today it is an apple pie!
Wonderful!
I used to make good pie crust when I was a kid, but now that I'm old, that has not been the case and I have made batches of frustration instead. But, I'm going to try your way. I'd like to make one more good pie crust before I leave this life. 😉
this was so wholesome i hope ur pie turned out great
My aunt in England taught me 65 years ago how to make a great pie crust. LARD, flour, salt. A few years ago I experimented with half lard half butter, a bit of vinegar. Those that ate my pies really couldn’t tell the difference. So occasionally I’ll use lard, and occasionally butter depending what I have on hand, rarely vinegar.
I never cared for oil recipes.
Same here still working on it,lol
@@mchapman132
Lard is the best as long as it isn’t hydrogenated.
Easier method!!
Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Don’t put fork holes in the crust either. Putting it in the refrigerator 10 min. prevents it from burning or over browning! Let me know how it comes out. You’ll faint!!-
Thank you Joe for finally showing the way to make the perfect pie crust. It’s so easy in its simplicity. People including food writers seem to make a good pie crust like chasing the end of a rainbow when really less is more. Let the dough come together on its own as you did. I may cube the butter the day before just to have that done and no waiting to have it fully chilled if I know I’m making one in the morning. Also shortening is out. The blocks of lard on the supermarket shelf are just the opposite of fresh lard and are hydrogenated. I do like to order organic leaf lard and render it myself just because I have fun with the process and enjoy it. However I use that for part of the butter only when I happen to have it in the frig or frozen. Thanks again for showing those great pieces of butter rolled in between the layers of flour. A sure sign you’ve done it right. And the tip for the egg glaze is terrific.
Thank you Joe for the reasons and answers you so generously gave! Very
much appreciated.
I tried this and Wow! The best apple crumb pie I have ever made! Thank you for the insight with our mineral laden tap water! I forget it has fluoride/ chlorine/ and who knows what else…thank you sir!
I manage the flavor, but cannot seem to master how perfect his looks.
Flaky pie crusts have always been a challenge to me. I love how your cut the butter in the flour mixture. This definitely guarantees a great crust. Thanks for the informative advice given throughout the video!
+Ines Cardillo You are welcome and thank you for watching, Joe.
You are in competition with some noise music..i love your positive energy. Would u lose the music for us Who have hard time concentrating on both. Iove you!!
@@trishestes5190 I'm with you. Seemed like Joe had to talk louder to compete with the music.
Another Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
THANK YOU Joe! I can’t tell you how much I appreciate your video. I’m trying this today! I have one question.....once you wrap your crust in saran wrap and pop it in the fridge can it wait several hours? Will it do anything to the pie dough to wait over the recommended hour? I try to prep for my dinner early so when it comes time to cook I have a lot already complete. We have 5 children so the more I can do while they’re at school the better. It also really cuts down on my cleanup after dinner too.
007bondchick My sister in law does.
(8
@@maryjuaire8842 non
This truly is the best pie recipe I've ever done. I was hesitant at first when you added the egg, I will not use any other pie recipe. Bravo💖 delicious.
Love your receipt and style of making this great dough ! I can easily tell this will be really good! My Mom and I always sprinkle just a light dusting of sugar and cinnamon and nutmeg across the top crust of an apple pie or cherry pie, etc. This gives a wonderful flavor and smell to your pie and your whole house! 😁 yum!
Joe, I made this dough. I used half the dough for the top of a turkey pot pie and it was AMAZING! The best part is how easy it was to make. It looked too wet at first, but after I let it rest in the fridge and rolled it out, it was so easy to work with and it tasted amazing. No more "Frozen Puff Pastry" dough for me. Thank you Joe.
i love your technique-no food processor required! beautiful!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Thanks, Joe! I’m definitely going to have a go at this pastry recipe😊
Thanks for this. I do make a killer all butter pie crust but I am excited to try this one with the milk and egg added. I also have always broken down the butter to that cornmeal texture as instructed in every recipe I have ever read but always wondered why they would break down the fat that far. So this recipe makes sense to me and I can't wait to give it a try. I need to make a quiche tomorrow so I will try it then, I am guessing even through a quiche is a wet pie (custard) that skipping the egg wash is fine so that is what I will do, though it probably wouldn't matter either way in this case. Thank you again.
Thank you Joe awesome tutorial I have to try this way
Hi Joe!! My brother visited for Thanksgiving and we made a Swedish Kringle using this as the base pie crust. It was so delicious!! The second step that you spread on the pie crust before you bake it, seemed to stay attached to pie crust better and was more flavorful all around. Thank you for all the great tips!!💖
Years ago I had a friend that gave me a pie crust recipe with the egg in it her pies came out looking like cakes they were so fat and fluffy I was amazed I believe I have the recipe again thank you
This is the best no fail pie crust recipe. This is my recipe, except I've never put sugar in it and I used water. I put my ceramic mixing bowl , pastry blender measuring things in the freeze about 1 hour before mixing.
I love the science, and the art of cooking, so much fun.
Occasionally this recipe would have to be patch to worked , never thrown away. I can see how to improve my technique by putting dough in refrigerator an hour before finishing form and baking.
. I got my recipe from a century 21 cookbook. The apple pie was auctioned off for $2,000.00 at the 1978 Ohio State fair.
Good vedio. Love to find ways to improve myself . Seems there is always room for improvement. 😚😚💗💗💖 good video and thanks again.
Hi, I just found this video. I would love to see the camera focused closer on your hands and the dough to get a clearer view as to how the dough should be shaping up. TY
Thanks Joe. For over 30 years I have been looking for the perfect pie crust, and with a French/Spanish 'familia politica' have been caught up in the 'War' of butter vs. olive oil between French and Spanish cooking. This does not apply so much for pie crusts (as the French win each time). But, if you are familiar with this 'War' (with the Italians allies of the Spanish in the 'Discussion') you might understand my 'dilemma' in the 'War' and have gotten recipes from both sides - with ME defending the appropriateness of butter AND oil in cooking and food preparations. Yours is the first recipe I have seen with milk, and your 'chem class' on what is going on in the dough was SUPER informative. Thanks so much. I am definitely 'flagging' this recipe, and will try it (when I am back with a decent kitchen).
Hi Joe, I know this vid is years old, but I have only just found you, and you have absolutely got another new subbie!! I am 70+ years old, self taught cook, and always had compliments on my pastry, However, you have shown here things that I never knew about, the egg and the milk in the pastry being one, and your method of mixing is REALLY going to help me, as I have arthritic hands, and YOUR method is really going to help me out there! I can't wait to get to it and try this out! Just goes to show, you're never too old to learn new stuff!!! Thanks so much for sharing your recipes, AND explaining they why's and wherefores' of all the steps. Awesome video!
you know you can grate cold butter straight into the flour? no need to mess up a food processor or have to cut the butter into tiny cubes
nerdhub Wow! Thank you for the great 👍🏻 tip!
Brilliant idea!
You can also put your butter in the freezer for awhile before grating. It stays colder longer and doesn't get your grater so messy.
Yes you can. I have a recipe for southern biscuits that use grated frozen butter and they are DIVINE! I don’t know if it is essential in Joe’s pie crust to have bits of butter in different sizes.......if that’s the case, then grating the butter will make all the butter chunks pretty much the same size.
I just bought a scraper for cold butter for toast... perfect for this
Hey Joe, Just discovered your site. Appreciated the "real time" video being able to watch and learn the entire process! I started resorting to...yes...gasp...store bought crusts as making them from scratch started becoming to frustrating. Goodbye Marie Callender! hahaha. Can't wait to follow this up with your blueberry pie video. Thanks for showing us "old school".
Joe you just taught an old girl a new trick. Thanks so much.
This is the pie crust I always make. I have had the recipe from my mom. It works every time and I get lots of compliments. Thank you, Mom for my great pie crust recipe.
I just made the dough and is resting in the fridge. The dough feels so tender. I’m gonna make an apple pie with it. Can’t wait to taste the world’s best pie crust! Yummy😊 Thanks for sharing Joe
Sounds great!
Cooking Italian with Joe Well my apple pie turned out awesome with your pie crust! It was very flaky indeed! I Will definitely use your recipe again.😊