Pie Dough Recipe - my quick and easy version
HTML-код
- Опубликовано: 8 мар 2023
- [captions ON for commentary]
Blog: www.joshuacooksthendraws.com/...
It's British Pie Week and pi day is soon approaching. Due to these reasons, I decided to make a video on how I like to make pie dough. I prefer to use a food processor due to the ease of use and speed. Just a few pulses and the butter is incorporated into the flour! Pie dough is great due to the plethora of things you can make from it! Galettes, fruit pies, meat pies, cream pies, quiches. What do you like to make with pie dough?
Recipe:
Pulse 2 1/4 cups of flour, 2 tablespoons of sugar (I usually omit the sugar if I am planning on using the dough for a savory dish), and 1/2 teaspoon of salt in a food processor.
Add 1 cup of unsalted butter, cut into cubes.
Pulse until the butter becomes pea sized in shape. It shouldn't take too long.
Transfer mixture to a bowl.
Add 1/2 cup of ice water to the mixture.
Mix and knead until well combined.
Separate the dough into two evenly.
Wrap in plastic wrap and store in the fridge at least an hour (I leave it overnight).
Then use however you like!
Please like and subscribe if you haven't already :
/ @joshuacooksthendraws
Follow me here:
Tiktok: / joshuacooksthendraws
Instagram: / joshuacooksthendraws
Products:
Flour Container: amzn.to/3kH2hU4
Spatula: amzn.to/3kIb74c
Pyrex Measuring Cup: amzn.to/3yqEXNS
Small Rolling Pin: amzn.to/3kXt0vZ
Gear:
Camera Mount: amzn.to/3INeHTP
Phone Mount: amzn.to/3xOwKm4
Camera: amzn.to/3koOGRa
#CommissionsEarned
Music:
Joy in the Little Things - Sayuri Hayashi Egnell
New Endings - Mathilda Skonare Karlsson
Surfaces - Anna Landstrom 
Хобби
The way you transfer the dough is genius, just folding it twice! I’m amazed I have never seen it. Great videos!
I absolutely adore these videos! I also love your food processor, it will outlast anything made in recent years
Yes! It super old but still going strong! Haha
Love your vid style. One thing tho, could you add grams on the ingredients list. That would be really helpful ☺️
Great job I love that pie plate
Thanks for sharing your recipe 😊
i like your videos, they're very chill
Ahh your hand-crimping at the end was so beautiful!!
Do you have a recipe in 'g' ??
So the first time I made this dough I halved the ingredients exactly (because i was baking a single pie) and it went completely fine. But this second time that I tried to make it, it turned out gooey when having mixed together all the ingredients. And I tried to make it twice but both times it turned out gooey, so I decided to add double the flour and it seems to have fixed the issue and become as it is in your video. So I think you may have written half of the needed flour in your description and video, because if not then I have no idea why my dough isn't turning out right this time.
Are your counters soapstone? Seems awesome for dough.
Wow didn’t hear a word!
Hey I rlly enjoy ur recipies and love to watch them when Im bored. I have one request to make though, could you please use normal mesurements like gramms or cups or ml? Cus I always dont know how much to use as I live outside of the US and we dont have the same sticks of butter U know. XD
So I would be really happy if you could change that a little. Thx!
Yes will do! I usually use grams for all my baking recipes but for some reason never did for this pie dough! Haha
@@joshuacooksthendraws thx
👍👍 Easy 👋👍
I wanna add the ice cold water in to the food processor too to knead to dough 🤗 too lazy to knead 🤔🤔I'm sure it works ok 👋😋😋😋
It does, that's how I do it. Just be careful not to process it too long. Just until the dough comes together.
Using a very similar recipe (flour x butter x ice water = 2c x 1c x 0.5c), but it always turns out very tough/hard. Any idea what the issue might be? I thought that perhaps over kneading is the issue (after adding the water), but could it be over baking it? You didn't mention what temp or timing you use for baking of the crust.
Have you tried doing the mixing/kneading part (after adding ice water) with the food processor as well?
If you are still curious I did that and it turned out fine. Just a little more fine and powdery before working it with my hands/rolling pin to put it in the pie tins. I’ll probably stick with it since it helps prevent messes.
Have you tried store bought pie dough before? Like the ones that are already stuck on the baking tray. Did you feel like there was a noticeable difference between homemade vs store bought?
Asking because I’m tempted to make the earl grey tart but I’m a little intimidated by the pie dough component
@@williamliu1361 The pie dough seems like it'll be a lot easier than most, but store bought works well. I used store bought a couple months ago for the French galettes on this channel because I didn't have time to make my own dough, and everyone loved them.
how long can you store the dough for? im worried I'll make a huge batch but it would go bad in storage
I believe you can freeze pie dough for around a month? Here’s an article you can check out!
www.kingarthurbaking.com/blog/2018/10/31/make-and-freeze-pie-crust
Why does the dough need to stay cool?
Hello! I'm not a professional cook, so you can take my words with a grain of salt haha. Everything I learned is through research I did online or youtube!
This might be a bit long so I made a tldr at the bottom if you want to skip everything haha.
I don't think it's absolutely necessary for the dough to be cool but I make sure it is cold because I feel that it definitely makes it easier for me and aids in preventing mess ups.
I believe I read before that when the dough gets baked in the oven, the butter pieces in the dough melts and releases steam which in turn creates pockets of air in the pie crust. This is what leads to a crispy yet flaky pie crust as opposed to something dense like a cracker. When you use cold butter and ice cold water, you're making it easier on your end to create the pie dough without having the butter melt into the flour during kneading.
I rest the pie dough in the fridge, because I read that it helps the gluten relax and make it easier to roll out.
As for chilling the rolled out pie dough before baking, I believe it hardens the fat (butter) so that it will more easily maintain its shape as it bakes. I do this (as well as adding ample pie weights) to prevent the pie dough from sagging.
Hope that helps!
TLDR: helps with the flakiness!
Are there any alternatives to the food processor?
Of course. People were making this long before food processors were invented. You can use a pastry cutter to cut in the butter, or even a fork, but that takes longer. Then proceed with the recipe.
How long and what temp do you bake these for (if empty)? Like 450*F for 10-12min?
I would say it depends on the recipe. But for a fully baked crust on its own, I usually bake it 375 degrees F 15 minutes with pie weights and 15 minutes without.
Can i Know how big (in inches) is your pie tray?
Sorry for the late reply! I use 9-in pie plates :)
do you have a recipe for a non-food processor pie dough? mine is gone now and i want to make your earl grey pie for mother’s day 😅
I consider Erin Mcdowell the queen of pie! And her recipe I found online is made without a food processor and simple with your hands.
Here it is: food52.com/recipes/24928-all-buttah-pie-dough
Happy baking! :D
@@joshuacooksthendraws thank you so much!
How long to cook ?
Sorry for the late reply! But it would depend on what you’re making. But usually around 45 minutes.
This is the worse recipe I've ever made. Done it twice, both times came out awful. Wish we still had thumbs-down so other ppl can see just how bad it is.
This is a pretty standard pie crust dough, and people have been making it for many, many years with good results. Maybe it's user error.