When making double-crust pies, cut the dough into 1/3 and 2/3 pieces. It takes a bit more than half the dough to roll out a crust to fit the bottom and sides of the pie plate, and have enough to combine with the top crust when fluting. It takes a bit less than half the dough to roll out the top crust and allow for trimming and fluting. BONUS: The top and bottom crusts will be about the SAME THICKNESS, using this measurement guide. No more "lop-sided" pie crusts, where one is thicker than the other!
Viewing this years later as I binge from the beginning. My pie crusts stink, but my mom could throw together the flakiest crusts ever using room-temperature Crisco, an old pastry knife, and the smallest amount cold water possible. She then barely touched it with her hands as she formed it into a ball, then later rolled it thinner than 0.25 inches. I saw her do it many times, she explained it to me, but I can’t manage it. Anyone who can manage a flakey crust has my respect.
I’ve wanted to make this pie for years but have been intimidated every time nectarine season comes around. Well I’m doing it tomorrow, but I’m making two of them. Wish me luck, your video was helpful!
That crust was flakier than I am! Bravo, Chef! Pro tip: freeze your butter first then grate with a cheese grater. This keeps you from overworking it (because small, crumbly pieces = less hands-on). And Jamie is 100% right: your focus is cold, cold, cold. Make room in your freezer prior so you don't drive yourself crazy like I do.
I’m so proud of you 😢 That pie looks amazing! I find it so entertaining to watch you get better and better at baking, relying on your growing knowledge and instinct when it comes to baking. Also, I love how we get to see the reality of you trying to figure things out in the kitchen. The highs and the lows. Awesome 😊
😊😊thank you! It’s true eh, I don’t really notice it until I look back at older videos where I was literally clueless. I would never have been able to make this pie 6 months ago. I’m sure we all go through the reality of figuring things out on the fly. I can’t recommend this pie enough!
What a long way you’ve come since your thanksgiving apple pie. Your family’s reaction to that that pie was hilarious. This pie was much more thoroughly cooked. I have never seen a double crust pie blind baked before and I’m sure that helped avoid the dreaded soggy bottom these pastries can get when undercooked. You clearly did everything right this time. I think you should bake your family another pie. And Maybe for the next video, a tourtiere? Maybe with a vodka pie crust?
Thank you thank you. You’re not the first to suggest a tourtiere. I’ll add it to the list! There was zero sogginess to this pie. A LONG way since that apple pie! Haha
When the pie weight falls - alllllll that rice. My heart sank for you - brilliant editing - even better baking - nothing is better than a good pie crust - and nectarines are a fave of mine... gonna have to try this.
I've been binge watching your videos the last few days, and when I saw that flaky crust, I teared up a little. I couldn't help it I was so happy for you.🙃
I was happy to see you egg wash the bottom pie dough but confused as to why you didn't put it back in the oven to dry it and make the bottom water proof. (I do everything I can to make sure the pie doesn't get water logged) I cook the filling to thicken it, and cool it...then take the prebaked and waterproofed bottom.. the cooled filling and then the lid. I do this for both savory or sweet pies... Dropping the rice filled crust and your reaction and the comment (and the old monster movie trick of not showing us the horror) was priceless and hilarious. the bottom looked good but I like it even flakier. Finally a good pie crust. Congratulations. Jim Oaxaca Mexico
Pie is one of my favorite deserts and nectarines are by far my favorite fruit, but I’ve never even thought of a nectarine pie! I’ll definitely be making that this summer! Thanks for another awesome video!
I’m with you! Ripe nectarines are luscious. My local grocery has ripe and juicy nectarines this week. I bought a huge bag and am feasting all week. I had plans to make a pie, but have been eating them with fresh strawberries several times a day. Back to the store for more to make a pie. 🤤
Man, that's a delicious looking pie! I've never had nectarine pie before either. This is making me want to try it though! Still binge watching old videos btw lol I'm trying to pace myself so I don't blow through them all super quick and run out of episodes I've never seen before lol I absolutely love watching your channel! You cook great dishes, show the ups and downs, have good editing, good background music, and it's fun seeing you cook in the different kitchens over the years too. I do however still miss seeing Kristi (not sure how she spells it) taste testing though.
My great aunt Madeleine would do as you did with the pie dough, not even using her fingertips but rather she'd cut Crisco into the flour with a pastry cutter. She swore by Crisco as the best for pie crusts. She'd leave it on her marble counter wrapped in the plastic wrap for two days ( in summer when the a/c was on) then put in the fridge for two hours before handling it gingerly so it wouldn't start melting. Absolute ambrosial flaky crust. Crisco is easier to work with and has consistently good results.
Crisco has TBHQ in it, which is a chemical to prevent the fat turning rancid. It’s pretty nasty stuff. I’m allergic to it. If you know a person who becomes ill from eating at a fast food place, it might be the TBHQ in the fryer oil or the liquid margarine.
I'm watching this in the early hours of the morning, unable to sleep, but next to my husband so I can't have the sound on - it's still entertaining 😊 . I just wanted to let you know something about pastry: It's a gazillion times easier to roll the pastry out straight after you make it and then chill it once it's in the pie dish. You're welcome.
That’s a good point. I swear OFTEN while making these videos, but for some strange reason, was deathly calm for this. The mess though...the mess took me half hour to clean up.
I saw a tip a while back to put vodka in the freezer and then use that in the place of water, because it is still liquid at the temperature water freezes. Anybody else heard of this or tried it?
Some might find a nectarine pie odd but a nectarine is simply a peach without the fuzz. Nectarines just tend to be a bit more firm. Couple of tips, when making pie dough, less is always best when it comes to handling the dough and it doesn't need to be so super cold prior to rolling. I refgrigerate my dough only 30 minutes, not 2 hours. The butter in the dough solidifies when chilled which is why yours was rock hard when you took it out of the fridge. I've never used it but the egg wash on the bottom is supposed to protect the bottom crust from all the liquid and keeps it from getting soggy. Whenever I've seen others use it, they will always bake the crust a bit more to set egg wash before adding the fruit. Your pie seemed to turn out very well most likely because you didn't add all the liquid. I'll have to try this recipe. One more thing, if you don't want to invest in actual pie weights, you could just use dried beans.You can use them over and over again, just don't get them get any moisture on them. I've been using the same ones for a few years now.
Hey Lyle?! Your advice is freaking amazing & u just solved the prob I’ve always had w/dough. Lol And why following the recipe exactly is never better than a real person giving advice from *actual experience*. 😃👏🖖
I think I would have put all the liquid in the pie. It had cornstarch in it for a reason. It would thicken and make the pie juicer. This one looked kind of dry. Although I’m sure it tasted good!
@@lisaspikes4291 Yes I agree, use all the liquid. I don't bother with macerating fruit. I simply mix it with all my other ingredients and then add it to the pie shell along with a thickener. The fruit, of course will produce lots of liquid (and flavor) which is why flour or cornstarch is used. Some prefer flour, some prefer cornstarch. There are also some who prefer arrowroot. I also always cook pies a a lower temperature for a longer period to allow the fruit to cook completely and the liquid to thicken.
due to your lack of victory dance i dont fully beileve this is your favourite/most proud thing you've made. need to see that raw emotion again! ps my fave non chef chef is quickly becoming quite the chef chef
I was trying to throw a little dance in there at the end. Haha. At the end of each episode I think about getting some dancing in there for you. I’ll need to make something that knocks my socks off...although this pie definitely did
Just started watching your channel, and... Instant subscribe!! This recipe was well executed, but you could have poured more of the liquid from the nectarines into the crust... It would have thickened beautifully, and even bubbled put a bit, as per the recipe... The result would have been more of a thick sauce that would cling to the fruit, making it more luscious 😍😍 keep up the amazing work👍
That pie crust looks great Jamie, when I Sore Obama’s pie I thought if I could make that it would really make more then my day boy, know what I mean? I think you did it congrats.
Ahhh, you might want to review the video of Obama's "CrustMaster" apple pie how to video cuz I think you missed afew steps. Well, yours is rather original.... Good luck on your journey; it may take awhile but, thanks for a good laugh!
Dude, get a food processor or at least a Pastry cutter! I use shortening & butter, vodka or ice water, cut in at once, gather in a shaggy disc, chill 15 min in freezer, Do Not Knead dough! Kneading develops gluten! Ina Garten has a great recipe & instructions on pie dough. If dough too hard to roll, whack down with you rolling pin, like your friend JC did
I wish I could post my results! I’m not ashamed to say that I put my foot in it as we say in the south loved, and loved when you dropped the pie with the rice; thank you, and that look into the camera was hilarious!❤😊 #CrustMistress 😂😂
Those nectarines were not ripe enough. They have a lovely flavor when in season. Sometimes putting them in a paper bag for a day or two helps ripen them. But the homemade crust looks delicious.
I was taught that when rubbing the butter into the flour, you should take a pinch, lift it up out of the bowl and then let it crumble back into the bowl from a height. It helps to keep the butter cold.
My gramma made the flakiest pie crust .. I’ve never been able to master that art .. but I will try this recipe .. once again another entertaining video
Hei.... new kitchen?!?.....sweet......(no pun intended)..... place looks nice.... pie looks delicious!! Oh....that looks like Europe.... light brown sugar from Carrefour supermarket???
125 g butter, 3 dl (180 g, according to Google) flour, MAYBE 1 tbsp water. I never add the water, and I use salted butter so I don't bother adding extra salt. Either rub the butter into the flour by hand or stick the butter and flour in a food processor. Work it until the butter's all cut in and the "dough" looks like sand. When you can squeeze together some of it and it holds it shape, you're done. If you're using a food processor, stop the moment it looks like it's starting to pull together into a dough. Dump the crumbly mess directly into your pie plate and press it in (as if it were a graham cracker crust), and bake as usual. You can collect the dough into one ball, refrigerate, and then roll out, but I'd only bother if I needed a top crust. Completely foolproof crust - just don't overwork the dough in the processor, and don't add too much water (I don't add any at all, the dough comes together as the butter begins to warm up).
@@LalaDee6251 Oh, this isn't the recipe in the video, just my suggestion for the easiest, most fool-proof pie pastry. It's the "standard" pie crust recipe in Sweden (and standard for a crumble topping, too, just squeeze it into little lumps on top of your filling and bake until golden). The video recipe is Bill Yosses's nectarine pie, originally published in an Inside Edition article. They still have the ingredients but no detailed instructions - the article refers to a "Download PDF" button that doesn't show up on my tablet or phone (idk if it's still there on thr desktop version of the site), but a couple of blogs seem to have reposted the same recipe or variations of the recipe as published in his cookbook - you'll find them if you google either "Barack Obama's crack pie recipe" or "Bill Yosses nectarine pie" 🙂
If it makes you feel any better, one time I made a pumpkin pie, burned my hand as I pulled it out of the oven, and dropped it... right onto the open oven door. KER-SPLAT. Talk about a mess. And I couldn't clean it up thoroughly right away because the damn oven door was too hot. 🤦♀🤭
Jamie I have watched your Barack Obama crack pie several times it looks fabulous but the link you have on the more link doesn’t lead you to a recipeI can find the recipe yours doesn’t pop up then I realize the five year-old recipe I never noticed that, if you have a recipe somewhere could you let me know please where to find it, I always have such a rough time and I’m tired of crust from the grocery thanks so much been watching you since the beginning I’m a subscriber I’ll be watching you love you show. thanks so much
Next week making Hunter Bidens Crack Pipe. Seriously though looking at these older video's you can definately see how far you've come in such a short time. Plus possibly going through more different kitchen's and countries than me.
The paste needs to be so cold it's actually partially frozen for puff pastry. It should be difficult to work. The second it isn't put it back in the freezer and come back in fifteen minutes. And don't do too many turns. If you do you'll literally make the leaves so thin that it's the same for all practical purposes as just kneeding it all together 🙀 Or at least that's what they say 😏Done a failed attempt myself, and that was definitely what I could see were faults in retrospect.. ended up more of a short crust, which was ok but yeah wasted work tho.
It’s been a while since I’ve laughed out loud the way I did when you dropped that rice. Thank you for keeping that bit in!
He should post a warning to some of us older ladies about these huge laugh moments!
OMG dropping the pie was PRICELESS. 😆😂🤣 This is baking for real and you’re adorable.
that mess still haunts me 😂😂
When making double-crust pies, cut the dough into 1/3 and 2/3 pieces. It takes a bit more than half the dough to roll out a crust to fit the bottom and sides of the pie plate, and have enough to combine with the top crust when fluting. It takes a bit less than half the dough to roll out the top crust and allow for trimming and fluting.
BONUS: The top and bottom crusts will be about the SAME THICKNESS, using this measurement guide. No more "lop-sided" pie crusts, where one is thicker than the other!
A+ tip!
Viewing this years later as I binge from the beginning.
My pie crusts stink, but my mom could throw together the flakiest crusts ever using room-temperature Crisco, an old pastry knife, and the smallest amount cold water possible. She then barely touched it with her hands as she formed it into a ball, then later rolled it thinner than 0.25 inches.
I saw her do it many times, she explained it to me, but I can’t manage it.
Anyone who can manage a flakey crust has my respect.
I have not laughed so damn hard in months.
Same 😆
Gland I’m not the only one 😂
I’ve wanted to make this pie for years but have been intimidated every time nectarine season comes around. Well I’m doing it tomorrow, but I’m making two of them. Wish me luck, your video was helpful!
@@enokii The pies turned out delicious. I need to practice my pie crust though. The filling was superb!
That crust was flakier than I am! Bravo, Chef!
Pro tip: freeze your butter first then grate with a cheese grater. This keeps you from overworking it (because small, crumbly pieces = less hands-on).
And Jamie is 100% right: your focus is cold, cold, cold. Make room in your freezer prior so you don't drive yourself crazy like I do.
I’m so proud of you 😢 That pie looks amazing! I find it so entertaining to watch you get better and better at baking, relying on your growing knowledge and instinct when it comes to baking. Also, I love how we get to see the reality of you trying to figure things out in the kitchen. The highs and the lows. Awesome 😊
😊😊thank you! It’s true eh, I don’t really notice it until I look back at older videos where I was literally clueless. I would never have been able to make this pie 6 months ago. I’m sure we all go through the reality of figuring things out on the fly. I can’t recommend this pie enough!
4 years later...
The rice spill was 'the icing on the pie'.
You didn't have to say a word , we knew. Cheers
Ina Garten's Perfect Pie Crust is amazing...and you make it in a food processor. Totally foolproof and utterly delicious.
Great tip! Thanks for sharing it. 😊👍
Yeah but I canceled her in 2019…
@@esmekaffen4961 He might be confused with Paula Deen.... Ina is a gift (as are her cosmos).
What a long way you’ve come since your thanksgiving apple pie. Your family’s reaction to that that pie was hilarious. This pie was much more thoroughly cooked. I have never seen a double crust pie blind baked before and I’m sure that helped avoid the dreaded soggy bottom these pastries can get when undercooked. You clearly did everything right this time. I think you should bake your family another pie. And Maybe for the next video, a tourtiere? Maybe with a vodka pie crust?
Thank you thank you. You’re not the first to suggest a tourtiere. I’ll add it to the list! There was zero sogginess to this pie. A LONG way since that apple pie! Haha
Life is not fair. Jamie is better-looking now than he was 3 years ago. Why can’t that be true for me!
When the pie weight falls - alllllll that rice. My heart sank for you - brilliant editing - even better baking - nothing is better than a good pie crust - and nectarines are a fave of mine... gonna have to try this.
I've been binge watching your videos the last few days, and when I saw that flaky crust, I teared up a little. I couldn't help it I was so happy for you.🙃
I was happy to see you egg wash the bottom pie dough but confused as to why you didn't put it back in the oven to dry it and make the bottom water proof. (I do everything I can to make sure the pie doesn't get water logged) I cook the filling to thicken it, and cool it...then take the prebaked and waterproofed bottom.. the cooled filling and then the lid. I do this for both savory or sweet pies... Dropping the rice filled crust and your reaction and the comment (and the old monster movie trick of not showing us the horror) was priceless and hilarious. the bottom looked good but I like it even flakier. Finally a good pie crust. Congratulations. Jim Oaxaca Mexico
Pie is one of my favorite deserts and nectarines are by far my favorite fruit, but I’ve never even thought of a nectarine pie! I’ll definitely be making that this summer! Thanks for another awesome video!
I’m with you! Ripe nectarines are luscious. My local grocery has ripe and juicy nectarines this week. I bought a huge bag and am feasting all week. I had plans to make a pie, but have been eating them with fresh strawberries several times a day. Back to the store for more to make a pie. 🤤
Imagine this pie with a scoop of either vanilla or cinnamon ice cream! 🤤🤤🤤
6:12 !!!! I laughed in shock!!
Man, that's a delicious looking pie! I've never had nectarine pie before either. This is making me want to try it though!
Still binge watching old videos btw lol I'm trying to pace myself so I don't blow through them all super quick and run out of episodes I've never seen before lol I absolutely love watching your channel! You cook great dishes, show the ups and downs, have good editing, good background music, and it's fun seeing you cook in the different kitchens over the years too. I do however still miss seeing Kristi (not sure how she spells it) taste testing though.
Watching you spill flour, rice, fruit juice all over is oddly entertaining....!!
Luckily it was only flour and rice. But the rice went EVERYWHERE. I’m still finding it in places
the visceral “oh baby no” that escaped my body when you dropped the rice
Baking beans - easier to pick up than rice
My great aunt Madeleine would do as you did with the pie dough, not even using her fingertips but rather she'd cut Crisco into the flour with a pastry cutter. She swore by Crisco as the best for pie crusts. She'd leave it on her marble counter wrapped in the plastic wrap for two days ( in summer when the a/c was on) then put in the fridge for two hours before handling it gingerly so it wouldn't start melting. Absolute ambrosial flaky crust. Crisco is easier to work with and has consistently good results.
Crisco has TBHQ in it, which is a chemical to prevent the fat turning rancid. It’s pretty nasty stuff. I’m allergic to it. If you know a person who becomes ill from eating at a fast food place, it might be the TBHQ in the fryer oil or the liquid margarine.
That pie looks incredible.
I'm watching this in the early hours of the morning, unable to sleep, but next to my husband so I can't have the sound on - it's still entertaining 😊 . I just wanted to let you know something about pastry: It's a gazillion times easier to roll the pastry out straight after you make it and then chill it once it's in the pie dish. You're welcome.
Congratulations! It looks fantastic ❣️
If Obama was served your awesome pie, without a doubt he would have at least two servings. Excellent work fellow Canadian!
How you didn’t curse when that rice went everywhere is beyond me! Lol pie looked A-mazing! So happy for your crust outcome ....kudos Crust Master! 😉
That’s a good point. I swear OFTEN while making these videos, but for some strange reason, was deathly calm for this. The mess though...the mess took me half hour to clean up.
ANTI-CHEF awww rice... rice... everywhere lol
I saw a tip a while back to put vodka in the freezer and then use that in the place of water, because it is still liquid at the temperature water freezes.
Anybody else heard of this or tried it?
Love your delightful culinary adventures. More. More. More.
Thank you Peg!
Some might find a nectarine pie odd but a nectarine is simply a peach without the fuzz. Nectarines just tend to be a bit more firm. Couple of tips, when making pie dough, less is always best when it comes to handling the dough and it doesn't need to be so super cold prior to rolling. I refgrigerate my dough only 30 minutes, not 2 hours. The butter in the dough solidifies when chilled which is why yours was rock hard when you took it out of the fridge. I've never used it but the egg wash on the bottom is supposed to protect the bottom crust from all the liquid and keeps it from getting soggy. Whenever I've seen others use it, they will always bake the crust a bit more to set egg wash before adding the fruit. Your pie seemed to turn out very well most likely because you didn't add all the liquid. I'll have to try this recipe. One more thing, if you don't want to invest in actual pie weights, you could just use dried beans.You can use them over and over again, just don't get them get any moisture on them. I've been using the same ones for a few years now.
Hey Lyle?! Your advice is freaking amazing & u just solved the prob I’ve always had w/dough. Lol And why following the recipe exactly is never better than a real person giving advice from *actual experience*. 😃👏🖖
I think I would have put all the liquid in the pie. It had cornstarch in it for a reason. It would thicken and make the pie juicer. This one looked kind of dry. Although I’m sure it tasted good!
@@lisaspikes4291 Yes I agree, use all the liquid. I don't bother with macerating fruit. I simply mix it with all my other ingredients and then add it to the pie shell along with a thickener. The fruit, of course will produce lots of liquid (and flavor) which is why flour or cornstarch is used. Some prefer flour, some prefer cornstarch. There are also some who prefer arrowroot. I also always cook pies a a lower temperature for a longer period to allow the fruit to cook completely and the liquid to thicken.
12:00 if the rumour mill is not completely mistaken then President Obama would love a piece of your pie.
"This one feels like you could chuck it through a window..." First big laugh of many in this video. 😆
I’m seeing this 3 years down the road, surely by now you have a pastry cutter, right?
due to your lack of victory dance i dont fully beileve this is your favourite/most proud thing you've made. need to see that raw emotion again!
ps my fave non chef chef is quickly becoming quite the chef chef
I was trying to throw a little dance in there at the end. Haha. At the end of each episode I think about getting some dancing in there for you. I’ll need to make something that knocks my socks off...although this pie definitely did
oh honey! 6.41!!! bahahahahaaaaaaa i'm sorry i'm laughing but i can't help it, the look on your face!! i feel for you, i do
I shouted "Oh No" plus I would have flipped out when the pie with rice fell over.
Just started watching your channel, and... Instant subscribe!! This recipe was well executed, but you could have poured more of the liquid from the nectarines into the crust... It would have thickened beautifully, and even bubbled put a bit, as per the recipe... The result would have been more of a thick sauce that would cling to the fruit, making it more luscious 😍😍 keep up the amazing work👍
That pie crust looks great Jamie, when I Sore Obama’s pie I thought if I could make that it would really make more then my day boy, know what I mean? I think you did it congrats.
The rice drop was the best part! Rewind all the time. Hahaha
the secret is 50% butter and 50% vegetable shortening
Ahhh, you might want to review the video of Obama's "CrustMaster" apple pie how to video cuz I think you missed afew steps. Well, yours is rather original.... Good luck on your journey; it may take awhile but, thanks for a good laugh!
Oh my god, old long ago Jamie!!! You did it!!!
finally!!!!! great content again!
Enough with those easy recipes. You love to watch me suffer 😂😂
sometimes when a pie goes wrong for me my partner and I call it “crap in a crust” 😂
The secret to a wonderful pie crust: leaf lard. Non hydrogenated lard, just like great grandma made.
You did such a good job it looks delicious
My aunt made the best pie crust and she used lard.
This video gives me hope!! I truly appreciate your videos. We can relate with you, and some of us live through you vicariously 😂
That looked really delicious.
One of the best pies I’ve ever had! ... Or maybe I’m just happy it turned out.
I read that as 'Obama's Crack Pipe'. Made sense.
Dude, get a food processor or at least a Pastry cutter! I use shortening & butter, vodka or ice water, cut in at once, gather in a shaggy disc, chill 15 min in freezer, Do Not Knead dough! Kneading develops gluten! Ina Garten has a great recipe & instructions on pie dough. If dough too hard to roll, whack down with you rolling pin, like your friend JC did
That looks bloody DELICIOUS!!! You did good (including the rice mess!!).
Excelent job, Jamie !!!! That looks WOW !!!!!
I think you should've put all that nectarines juice in...
Since I've just recently started watching your channel, I think I've seen you in five different kitchens!
HAHAHAHA, This made what was a completely crappy morning worth while, thanks!!!!
I wish I could post my results! I’m not ashamed to say that I put my foot in it as we say in the south loved, and loved when you dropped the pie with the rice; thank you, and that look into the camera was hilarious!❤😊 #CrustMistress 😂😂
You ARE the Crustmaster !!
Love nectarines. This is a must try. Thanks Love your videos. Keep them coming.
Looks wonderful
Its too bad you didn't have the recipe written down in the description, the website recipe is gone
I know I’m dying, someone help please post it if it’s out there, would greatly appreciate it thank you
Those nectarines were not ripe enough. They have a lovely flavor when in season. Sometimes putting them in a paper bag for a day or two helps ripen them. But the homemade crust looks delicious.
I use the crusts recipes from Joy of baking here on RUclips. Super easy.
Thank you! Mine was magnificent!!! ❤❤❤
I was taught that when rubbing the butter into the flour, you should take a pinch, lift it up out of the bowl and then let it crumble back into the bowl from a height. It helps to keep the butter cold.
I've heard 3 Tablespoon vodka in the crust is good.
My gramma made the flakiest pie crust .. I’ve never been able to master that art .. but I will try this recipe .. once again another entertaining video
Hei.... new kitchen?!?.....sweet......(no pun intended)..... place looks nice.... pie looks delicious!!
Oh....that looks like Europe.... light brown sugar from Carrefour supermarket???
Good eye! That’s from the Carrefour. Was tough to find. New kitchen! Moved to Belgium in November!
5 years ago? This one aged well.
I felt your paid when the rice pie fell. did that before with mine and I didn't know whether to walk out and leave it or to set down on the floor.
how bout the crusty apprentice...you're on your way!
Good job flaky pie master!!!😊
✊🏻
You make me smile.
Yummy I love nectarines especially the ones that aren’t so ripe. I love the sweet n tangy taste ..
125 g butter, 3 dl (180 g, according to Google) flour, MAYBE 1 tbsp water. I never add the water, and I use salted butter so I don't bother adding extra salt.
Either rub the butter into the flour by hand or stick the butter and flour in a food processor. Work it until the butter's all cut in and the "dough" looks like sand. When you can squeeze together some of it and it holds it shape, you're done. If you're using a food processor, stop the moment it looks like it's starting to pull together into a dough.
Dump the crumbly mess directly into your pie plate and press it in (as if it were a graham cracker crust), and bake as usual. You can collect the dough into one ball, refrigerate, and then roll out, but I'd only bother if I needed a top crust.
Completely foolproof crust - just don't overwork the dough in the processor, and don't add too much water (I don't add any at all, the dough comes together as the butter begins to warm up).
Thank you so much for the Recipe, couldn’t find it.
@@LalaDee6251 Oh, this isn't the recipe in the video, just my suggestion for the easiest, most fool-proof pie pastry. It's the "standard" pie crust recipe in Sweden (and standard for a crumble topping, too, just squeeze it into little lumps on top of your filling and bake until golden).
The video recipe is Bill Yosses's nectarine pie, originally published in an Inside Edition article. They still have the ingredients but no detailed instructions - the article refers to a "Download PDF" button that doesn't show up on my tablet or phone (idk if it's still there on thr desktop version of the site), but a couple of blogs seem to have reposted the same recipe or variations of the recipe as published in his cookbook - you'll find them if you google either "Barack Obama's crack pie recipe" or "Bill Yosses nectarine pie" 🙂
Wow! That pie looks great!
Flaky pastry would need a combo of lard & butter. Good attempt 👍
I absolutely love you!
keep the crust ingredients cold, and toudh it a little as possible. Flakey, flakey!
Ice cold water and butter makes the crust. Don’t over mix
Was that the chef that…you know…the mysterious accident at the Obama’s? 🤔
This guy is me. Definitely subscribed.
We’ve all been there 🙌🏼
Oh no ...
Using a fork vs a mixer
Your pie looks DELICIOUS!!
Use a pastry cutter. It’s faster than your fingers
If it makes you feel any better, one time I made a pumpkin pie, burned my hand as I pulled it out of the oven, and dropped it... right onto the open oven door. KER-SPLAT. Talk about a mess. And I couldn't clean it up thoroughly right away because the damn oven door was too hot. 🤦♀🤭
I'll make it definitely. But I am not on Instagram.
It's beautiful!
Jamie I have watched your Barack Obama crack pie several times it looks fabulous but the link you have on the more link doesn’t lead you to a recipeI can find the recipe yours doesn’t pop up then I realize the five year-old recipe I never noticed that, if you have a recipe somewhere could you let me know please where to find it, I always have such a rough time and I’m tired of crust from the grocery thanks so much been watching you since the beginning I’m a subscriber I’ll be watching you love you show. thanks so much
Ps. does anyone have this recipe, if you do please post can’t find it. Thank you i’m dying for an apple pie.
Wonderful
But where is the grey sweatshirt from? 🤔
Next week making Hunter Bidens Crack Pipe. Seriously though looking at these older video's you can definately see how far you've come in such a short time. Plus possibly going through more different kitchen's and countries than me.
the recipe is gone from the web. are you able to post the ingredients?
It looks so amazing!!! Please tell u are going to make the requested videos??!
This was a requested video! I’ll keep making them! Any other requests you’d like to see?!
Amazing job Jamie love the channel very funny. Please no GD thank you.
The paste needs to be so cold it's actually partially frozen for puff pastry. It should be difficult to work. The second it isn't put it back in the freezer and come back in fifteen minutes. And don't do too many turns. If you do you'll literally make the leaves so thin that it's the same for all practical purposes as just kneeding it all together 🙀
Or at least that's what they say 😏Done a failed attempt myself, and that was definitely what I could see were faults in retrospect.. ended up more of a short crust, which was ok but yeah wasted work tho.
I know you’ve since moved on from this kitchen. I wonder if the new tenants are still finding rice?
That crust does not look flaky, looks crumbly.
Looks delicious to me