Pie crust recipes

Easy Flaky All Butter Pie Crust

Easy AWARD WINNING Pie Crust

76K views · 607 reactions | Basic Pie Crust | pie, tart | This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is... | By Martha Stewart | Facebook

76K views · 607 reactions | Basic Pie Crust | pie, tart | This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is... | By Martha Stewart | Facebook

8.1K views · 117 reactions | Grandma's Perfect Pie Crust | Recipe here: https://therecipecritic.com/grandmas-perfect-pie-crust/ Tender, buttery, and easy-to-make, my Grandma’s perfect pie crust is everything you... | By Tried and True Recipes | Facebook

8.1K views · 117 reactions | Grandma's Perfect Pie Crust | Recipe here: https://therecipecritic.com/grandmas-perfect-pie-crust/ Tender, buttery, and easy-to-make, my Grandma’s perfect pie crust is everything you... | By Tried and True Recipes | Facebook

Homemade Pumpkin Pie with Martha and Betty White | Martha and Betty White whip up the easiest pie crust you've ever seen. They also make a delicious pumpkin pie filling—something everyone should know how... | By Martha Stewart | Wanna show you really quickly and it only takes a less than a minute to make the perfect pie crust which is a very essential thing. I think people should know how to make pie crust back. I think you should. And you too. We shouldn't get to my age and not know how. So 2 and1/ 2 cups of all-purpose unbleached flour like a Heckers or a King Arthur. One teaspoon of salt and I do always put a teaspoon of sugar in mine. Can we perhaps some sugar Wes and and I just turn on the Cuz you know what? I just mix the salt in with the flour. I always put a little bit of sugar and I'm I'm gonna add sugar coming up. He's he's gonna bring out one cup of butter which is two sticks of unsalted ice cold butter and I have a rule Betty. I you make it cold. You look the pastry and you bake it really hot. Those are two golden rules. I hear some sugar. I'll just put in a teaspoon of sugar. So. So the butter does. I feel it. I feel it. It's really cold. Oh yeah. See? Nope. The butter should be cold the water should be cold the flour should be cold and you just what a good sink run it like this and if you are timing the actual work here without the talk but we're multitasking cuz I'm talking to a fabulous guest at the same time there and just just process it until it's sort of like a coarse oatmeal just like that see huh not not overly processed you want still flex of that golden butter in it got it and then we have a half a cup of ice water and if you can you hold that for me sure I can do that watch this yeah and then I'm just gonna add a little bit of water and it just depends depends on day really on the humidity of the day it might take a/ 4 of a cup it might take a 2 a cup and I tell how do you tell it well I'm looking at it and I can see when it starts to get into not a ball you don't want a ball for this see I've only used a 4 of a cup and it's looking almost right I'll just do a little bit more so you can see how it's now going around the outside yeah it's a sight thing it is for me it's a sight thing and so this and then take a handful of it and squeeze it like that as nicely together that's it so that took about 30 seconds, even though Joey over here would tell me it took how many minutes Joey 3 minute and1/ 2 a minute and a half he knows he has the time in his brain so now we want to turn this out onto a plastic wrap and again we're gonna use anything yeah you can just hold the paper there like that and pull it pull it up this way okay so I'm gonna put in about oh two 3 in one pile cuz that's gonna be the bottom of the crust and one third on another piece of paper we're gonna make discs you know a lot of recipe say oh make a bowl of pastry and chill it so then you have this big ball of pastry then you have to wait for it to get a little bit unchilled so you chilled it inside out discs in discs yeah just a disc so because that's better to take that thing out of it though before you break it yeah don't don't leave this in no I think it's a better better idea see I have an instinct yes you do you have the right instincts very now you can gather this up into a disc just like this pull it around and pull it around and and form it into a disc and then we're gonna chill this for at least a half an hour until it gets quite cold and is there such a thing as overhandling it no yeah you can definitely overhand it but see what I want you to do is make a flash and get all those little crumbs oh got it incorporate it into your disc first and I'm just doing it this way so that I don't get my hands all dirty to get on to the next step show my housekeeper what I can be. So there you have a beautiful disc of pastry and so now you can wrap it up completely get all yeah completely enclose it and you want it a flat round yeah that's good and so we're gonna chill this and not that flat okay and then we're going to roll now Betty you have a round here why don't you cut the leaves these are gonna be the decorative leaves just cut it like this okay and and then push them out onto the parchment. Got it. Just make a lot of leaves and the excess can go right here and I'm just going to roll out the bottom crust. Now, the writing in your programs, all of your shows has been phenomenal. They are just the, well, we get the credit multi-honest engine and it's all what's on that paper. You can't save a bad show. You can screw up a good show but you can't save a bad show. Yeah. Mark Cherry came to a strictly straight from UCLA who is now this big, huge producer. I'm so thrilled for Mark because it's funny most people when they get to that degree of success it's oh yes the show is doing very well and they're very blaze we went when they the first DVD of Golden Girls came out Mark was there because of being a writer and he said Betty do you believe what's happening with the show isn't it wonderful and he was jumping up and down and I loved him for that enthusiasm oh he's still very fat now just so you you press your whole bottom crust in here use a little bit of egg wash which is one egg and some cream around the edge and apply around this whole edge your beautiful leaves cut by Betty White all around here oh you've done a lot like this all the way around the edge then you line this with a little parchment paper wait freeze it for 20 minutes, then you bake it really hot this is the filling and Betty loves this recipe and you're gonna love what it taste like 3 eggs 1 and1/ 2 cups of evaporated milk right out of the can is that rich milk you know that's tasty 1 1/ 2 cups of solid packed pumpkin or if you roast your own pumpkin just make sure you're using 1 1/ 2 cups of pureed pumpkin 3/ 4 of a cup of light brown sugar 3/ 4 of a teaspoon of powdered ginger I love ginger 3/ 4 of a teaspoon of cinnamon so this is all a nine-inch pie. If you wanna make a bigger pie, you can do this one and a/ 2 times or two times. Uh an eighth of a teaspoon of freshly grated nutmeg. 1 tablespoon of cornstarch just to keep the pumpkin a little bit thicker and a/ 2 a teaspoon of salt and 1/ 2 a teaspoon of good vanilla. So, all that gets mixed up together. And where do you get the person who puts all those little dishes together? Well, that you have to look really hard for. So, all this gets poured right in. Oh, this is what the crust looks like after it is pre baked for about 20 minutes. So it's a little golden on edges. It's already started to cook. So, this now goes right in. You have your oven preheated at 350 degrees and you bake this for 50 to 60 minutes and it turns out to look Betty like this. Sorry. Isn't that beautiful? We baked extra little leaves so that they can go around on the top and always it's that glazing with the egg and cream that makes these leaves so beautiful. Would you like a piece? Oh, they are so pretty. Would you like a taste? A chore. Okay. Okay. Okay and whip cream, absolutely important and Wes and Angie have a treat for everyone in the audience, little mini pumpkin tarts. Oh,

Homemade Pumpkin Pie with Martha and Betty White | Martha and Betty White whip up the easiest pie crust you've ever seen. They also make a delicious pumpkin pie filling—something everyone should know how... | By Martha Stewart | Wanna show you really quickly and it only takes a less than a minute to make the perfect pie crust which is a very essential thing. I think people should know how to make pie crust back. I think you should. And you too. We shouldn't get to my age and not know how. So 2 and1/ 2 cups of all-purpose unbleached flour like a Heckers or a King Arthur. One teaspoon of salt and I do always put a teaspoon of sugar in mine. Can we perhaps some sugar Wes and and I just turn on the Cuz you know what? I just mix the salt in with the flour. I always put a little bit of sugar and I'm I'm gonna add sugar coming up. He's he's gonna bring out one cup of butter which is two sticks of unsalted ice cold butter and I have a rule Betty. I you make it cold. You look the pastry and you bake it really hot. Those are two golden rules. I hear some sugar. I'll just put in a teaspoon of sugar. So. So the butter does. I feel it. I feel it. It's really cold. Oh yeah. See? Nope. The butter should be cold the water should be cold the flour should be cold and you just what a good sink run it like this and if you are timing the actual work here without the talk but we're multitasking cuz I'm talking to a fabulous guest at the same time there and just just process it until it's sort of like a coarse oatmeal just like that see huh not not overly processed you want still flex of that golden butter in it got it and then we have a half a cup of ice water and if you can you hold that for me sure I can do that watch this yeah and then I'm just gonna add a little bit of water and it just depends depends on day really on the humidity of the day it might take a/ 4 of a cup it might take a 2 a cup and I tell how do you tell it well I'm looking at it and I can see when it starts to get into not a ball you don't want a ball for this see I've only used a 4 of a cup and it's looking almost right I'll just do a little bit more so you can see how it's now going around the outside yeah it's a sight thing it is for me it's a sight thing and so this and then take a handful of it and squeeze it like that as nicely together that's it so that took about 30 seconds, even though Joey over here would tell me it took how many minutes Joey 3 minute and1/ 2 a minute and a half he knows he has the time in his brain so now we want to turn this out onto a plastic wrap and again we're gonna use anything yeah you can just hold the paper there like that and pull it pull it up this way okay so I'm gonna put in about oh two 3 in one pile cuz that's gonna be the bottom of the crust and one third on another piece of paper we're gonna make discs you know a lot of recipe say oh make a bowl of pastry and chill it so then you have this big ball of pastry then you have to wait for it to get a little bit unchilled so you chilled it inside out discs in discs yeah just a disc so because that's better to take that thing out of it though before you break it yeah don't don't leave this in no I think it's a better better idea see I have an instinct yes you do you have the right instincts very now you can gather this up into a disc just like this pull it around and pull it around and and form it into a disc and then we're gonna chill this for at least a half an hour until it gets quite cold and is there such a thing as overhandling it no yeah you can definitely overhand it but see what I want you to do is make a flash and get all those little crumbs oh got it incorporate it into your disc first and I'm just doing it this way so that I don't get my hands all dirty to get on to the next step show my housekeeper what I can be. So there you have a beautiful disc of pastry and so now you can wrap it up completely get all yeah completely enclose it and you want it a flat round yeah that's good and so we're gonna chill this and not that flat okay and then we're going to roll now Betty you have a round here why don't you cut the leaves these are gonna be the decorative leaves just cut it like this okay and and then push them out onto the parchment. Got it. Just make a lot of leaves and the excess can go right here and I'm just going to roll out the bottom crust. Now, the writing in your programs, all of your shows has been phenomenal. They are just the, well, we get the credit multi-honest engine and it's all what's on that paper. You can't save a bad show. You can screw up a good show but you can't save a bad show. Yeah. Mark Cherry came to a strictly straight from UCLA who is now this big, huge producer. I'm so thrilled for Mark because it's funny most people when they get to that degree of success it's oh yes the show is doing very well and they're very blaze we went when they the first DVD of Golden Girls came out Mark was there because of being a writer and he said Betty do you believe what's happening with the show isn't it wonderful and he was jumping up and down and I loved him for that enthusiasm oh he's still very fat now just so you you press your whole bottom crust in here use a little bit of egg wash which is one egg and some cream around the edge and apply around this whole edge your beautiful leaves cut by Betty White all around here oh you've done a lot like this all the way around the edge then you line this with a little parchment paper wait freeze it for 20 minutes, then you bake it really hot this is the filling and Betty loves this recipe and you're gonna love what it taste like 3 eggs 1 and1/ 2 cups of evaporated milk right out of the can is that rich milk you know that's tasty 1 1/ 2 cups of solid packed pumpkin or if you roast your own pumpkin just make sure you're using 1 1/ 2 cups of pureed pumpkin 3/ 4 of a cup of light brown sugar 3/ 4 of a teaspoon of powdered ginger I love ginger 3/ 4 of a teaspoon of cinnamon so this is all a nine-inch pie. If you wanna make a bigger pie, you can do this one and a/ 2 times or two times. Uh an eighth of a teaspoon of freshly grated nutmeg. 1 tablespoon of cornstarch just to keep the pumpkin a little bit thicker and a/ 2 a teaspoon of salt and 1/ 2 a teaspoon of good vanilla. So, all that gets mixed up together. And where do you get the person who puts all those little dishes together? Well, that you have to look really hard for. So, all this gets poured right in. Oh, this is what the crust looks like after it is pre baked for about 20 minutes. So it's a little golden on edges. It's already started to cook. So, this now goes right in. You have your oven preheated at 350 degrees and you bake this for 50 to 60 minutes and it turns out to look Betty like this. Sorry. Isn't that beautiful? We baked extra little leaves so that they can go around on the top and always it's that glazing with the egg and cream that makes these leaves so beautiful. Would you like a piece? Oh, they are so pretty. Would you like a taste? A chore. Okay. Okay. Okay and whip cream, absolutely important and Wes and Angie have a treat for everyone in the audience, little mini pumpkin tarts. Oh,

6.6K views · 143 reactions | Homemade Pie crust | My favorite homemade pie crust! 😁😍 Recipe: https://divascancook.com/easy-pie-crust-recipe/ | By Divas Can Cook | Let me show you guys how I make the best pie crust ever. I have so many different pies on Divaskin Cook and this is the recipe that I always use because it is so dog on good. It will elevate any pie that you make for real and of course, it's easy to make. So, let's go. Okay, I have some flour in a bowl. I'm going to add in a little bit of salt and I'm going to add in a little bit of sugar. Don't worry, this is not a sweet crust. You can use this pie crust for savory pie, sweet pies. The sugar is just going to balance everything out. Whisk it around. Next, I have some frozen butter and some frozen butter flavored shortening. Okay, we're just going to go ahead and just grate this into our flour mixture and you see how it kind of clumps together like this. I like to get my fork and just kind of mix it up every now and then so it's not all clumping together, you know and having that butter nice and frozen really really makes it so easy to grate into the flour. Okay, so now my favorite part. I like this part right here and that is grating the shortening because look, it just comes in a long mixture and it's kind of fun. Okay, get your pastry cutter and just kind of cut in that butter and all that shortening. This is a workout but you know, you can use a food processor but I like to get any type of exercise I can get because you know, I need it. Okay, so here's how it looks. See how it's all mixed in and all crumbly and little fine crumbs. That's what you want. So, that is our cue to add in our icy cold water. Very simple ingredients for this pie crust and it taste like a biscuit. I say that with every video that I make with this pie crust. It does. It taste like a biscuit but it's flaky like a pie crust. It's like the best of both worlds. Flour your work surface and dump this onto your little work surface. It's going to be all crumbly and dry but we're just going to knead it a little bit and that will get it nice and soft and get all that flower worked in. You can put on some gloves if you want to. I hate, hate, hate wearing gloves but I hate these nails on which I usually don't wear. I keep my nails very short, okay? But I had some gloves on that helps it from getting under your nails and there's our pie curls. Look, it's all soft and stuff now. Love it. Go ahead and divide it into two equal parts just like this. Wonderful. Then, we're going to flatten it out until like disc and we're going to cover it with some plastic wrap. Do that for both of them. We're going to plop these bad boys into the fridge for about 30 minutes and I went ahead and let them chill overnight so go ahead and remove them from the fridge and now we're just going to place it onto my little pie chart here. Sprinkle with some flour. Almost forgot that step and then just go ahead and just roll it on out just like that. Normally, I just press out my pie crust by hand. I prefer to do it by hand but for this video, you know, I thought I just show you how to just roll it on out. Nothing fancy. You're going to have so extra dough left over you can cut it out or I just kind of like tuck it along the edges because I kind of like for my my little rim of my pie to be a little bit thicker so I just kind of tuck it in but you can cut it off if you want to but yeah just go ahead and press it in there get whatever shape you want okay I keep it simple just like that and we are done place it in the fridge until you're ready to use it and now it is ready for all of your luscious pecan pies your pumpkin and sweet potato pies any pie you can think of this crust does the job I hope you guys enjoy this later.

6.6K views · 143 reactions | Homemade Pie crust | My favorite homemade pie crust! 😁😍 Recipe: https://divascancook.com/easy-pie-crust-recipe/ | By Divas Can Cook | Let me show you guys how I make the best pie crust ever. I have so many different pies on Divaskin Cook and this is the recipe that I always use because it is so dog on good. It will elevate any pie that you make for real and of course, it's easy to make. So, let's go. Okay, I have some flour in a bowl. I'm going to add in a little bit of salt and I'm going to add in a little bit of sugar. Don't worry, this is not a sweet crust. You can use this pie crust for savory pie, sweet pies. The sugar is just going to balance everything out. Whisk it around. Next, I have some frozen butter and some frozen butter flavored shortening. Okay, we're just going to go ahead and just grate this into our flour mixture and you see how it kind of clumps together like this. I like to get my fork and just kind of mix it up every now and then so it's not all clumping together, you know and having that butter nice and frozen really really makes it so easy to grate into the flour. Okay, so now my favorite part. I like this part right here and that is grating the shortening because look, it just comes in a long mixture and it's kind of fun. Okay, get your pastry cutter and just kind of cut in that butter and all that shortening. This is a workout but you know, you can use a food processor but I like to get any type of exercise I can get because you know, I need it. Okay, so here's how it looks. See how it's all mixed in and all crumbly and little fine crumbs. That's what you want. So, that is our cue to add in our icy cold water. Very simple ingredients for this pie crust and it taste like a biscuit. I say that with every video that I make with this pie crust. It does. It taste like a biscuit but it's flaky like a pie crust. It's like the best of both worlds. Flour your work surface and dump this onto your little work surface. It's going to be all crumbly and dry but we're just going to knead it a little bit and that will get it nice and soft and get all that flower worked in. You can put on some gloves if you want to. I hate, hate, hate wearing gloves but I hate these nails on which I usually don't wear. I keep my nails very short, okay? But I had some gloves on that helps it from getting under your nails and there's our pie curls. Look, it's all soft and stuff now. Love it. Go ahead and divide it into two equal parts just like this. Wonderful. Then, we're going to flatten it out until like disc and we're going to cover it with some plastic wrap. Do that for both of them. We're going to plop these bad boys into the fridge for about 30 minutes and I went ahead and let them chill overnight so go ahead and remove them from the fridge and now we're just going to place it onto my little pie chart here. Sprinkle with some flour. Almost forgot that step and then just go ahead and just roll it on out just like that. Normally, I just press out my pie crust by hand. I prefer to do it by hand but for this video, you know, I thought I just show you how to just roll it on out. Nothing fancy. You're going to have so extra dough left over you can cut it out or I just kind of like tuck it along the edges because I kind of like for my my little rim of my pie to be a little bit thicker so I just kind of tuck it in but you can cut it off if you want to but yeah just go ahead and press it in there get whatever shape you want okay I keep it simple just like that and we are done place it in the fridge until you're ready to use it and now it is ready for all of your luscious pecan pies your pumpkin and sweet potato pies any pie you can think of this crust does the job I hope you guys enjoy this later.

Banana Pudding Cheesecake

Fool Proof Pie Crust | ✅ RECIPE: https://thestayathomechef.com/pie-crust-recipe/ This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret... | By The Stay At Home Chef | Today on The Stay At Home Chef I'm showing you how to make a Fool Proof Pie Crust Making pie crust doesn't have to be complicated. Today I'm showing you everything you need to know to make a perfectly flaky pie crust. To start you'll need 2 1/2 cups of all-purpose flour, 2 tablespoons of sugar and 1 teaspoon of salt. We're gonna give this a quick stir Next it's time to add in your fats. I'm using a combination of shortening and butter Shortening makes for the flakiest crust but butter makes for the best flavor so I use a combination of both And on the shortening I'm using butter-flavored shortening. Now both the butter and the shortening needs to be super cold so you'll want to pop it in the fridge or freezer before you cut it. I'm gonna dice it into little pieces. You'll need 3/4 cup total of unsalted butter that's cold and cubed. Then for the shortening I'm just gonna take a knife and plop out little bits of that cold shortening that I've had in the freezer for about 20 minutes. Next you'll grab a pastry cutter and cut all of that butter and shortening in with the flour. Just rock the pastry cutter back and forth. You can also do this in a food processor and I'll include those instructions on my website. The idea is to cut the fat into little tiny pieces. We're gonna keep on going until this mixture resembles a coarse meal or sand. The idea is that you don't want to end up with any large chunks of butter or shortening. Next you'll need 1/2 cup of cold water but if you want the best flakiest fool proof pie crust you'll want to replace half of that water with vodka. When you add water to flour gluten starts to form but if you replace half of it with vodka, vodka does not interact with gluten in the same way Alcohol doesn't form the same sort of gluten. You're able to roll and re-roll your pie crust without having to worry that'll become tough and chewy You could also use other high-proof alcohol like bourbon or brandy if it suits your pie Those will add a little bit of flavor. The vodka however adds no flavor All of the alcohol burns off. It just leaves you with a flaky crust. I've got my super cold mixture of vodka and water and I'm going to pour it in 1 tablespoon at a time and slowly work in and stir all that liquid in with our pie crust. As you get towards the end here the dough will slowly just start coming together so that if you press it it will stick together and at that point I'm going to turn this out onto a clean countertop and gently press this together into a dough ball and before you get too far into this this recipe makes 2 pie crusts so you'll want to divide it in half and form each one into its own ball as it just barely sticks together. hen place each dough ball onto a piece of plastic wrap and flatten it into a circular disk Then we'll wrap it up tightly with plastic wrap. You can freeze these for later use but if you want to use them right away they need to go in the fridge for at least 1 hour to chill. Next I'm going to show you how to pre bake a pie crust Sprinkle a little bit of flour onto my clean countertop then I'll take my chilled dough and place it in that flour and I turn mine over so it gets a little bit of flour coating on the outside and we're gonna start rolling this into a circle A standard pie plate is 9 inches in diameter so you want to roll your crust 3 inches in addition to that. So we're gonna roll this into a 12 inch circle. This recipe is for 2 standard 9-inch pie plates. If you're using a deep-dish crust you'll need to use more of the dough for that bottom crust. Make sure you use enough flour so that the dough doesn't stick because then we're gonna roll this onto our rolling pin and then transfer it to our pie plate. If you have too much hanging over the edge you can trim it with kitchen scissors or you can roll it up and start pinching out a design. Now a fluted design is probably the most common and popular so what you do is you just take your fingers and press like so around the edges just keep going in a pattern around the entire edge of the pie. Then we have a perfect foolproof pie crust that's ready for pie filling and ready to bake but if your recipe calls for a pre-baked pie crust there's something you want to do in order to prevent the crust from slipping off and sliding down into the bottom of the pie plate. You'll want to put in a little piece of parchment paper and then fill it with either pie weights like I'm using or you can use dry rice or dry uncooked beans. This will keep your pie in place for a pie with a filling. You'll just follow those instructions for how long it needs to bake but for an unbaked pie crust you'll bake this in a 400 degree oven for 12 to 15 minutes and that's it! Perfect pie crust! Thanks for watching! You can find the full written recipe in the video description. Be sure to subscribe, like, and follow and check out the rest of my videos where you can find hundreds of restaurant quality recipes you can easily make at home See you later!

Fool Proof Pie Crust | ✅ RECIPE: https://thestayathomechef.com/pie-crust-recipe/ This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret... | By The Stay At Home Chef | Today on The Stay At Home Chef I'm showing you how to make a Fool Proof Pie Crust Making pie crust doesn't have to be complicated. Today I'm showing you everything you need to know to make a perfectly flaky pie crust. To start you'll need 2 1/2 cups of all-purpose flour, 2 tablespoons of sugar and 1 teaspoon of salt. We're gonna give this a quick stir Next it's time to add in your fats. I'm using a combination of shortening and butter Shortening makes for the flakiest crust but butter makes for the best flavor so I use a combination of both And on the shortening I'm using butter-flavored shortening. Now both the butter and the shortening needs to be super cold so you'll want to pop it in the fridge or freezer before you cut it. I'm gonna dice it into little pieces. You'll need 3/4 cup total of unsalted butter that's cold and cubed. Then for the shortening I'm just gonna take a knife and plop out little bits of that cold shortening that I've had in the freezer for about 20 minutes. Next you'll grab a pastry cutter and cut all of that butter and shortening in with the flour. Just rock the pastry cutter back and forth. You can also do this in a food processor and I'll include those instructions on my website. The idea is to cut the fat into little tiny pieces. We're gonna keep on going until this mixture resembles a coarse meal or sand. The idea is that you don't want to end up with any large chunks of butter or shortening. Next you'll need 1/2 cup of cold water but if you want the best flakiest fool proof pie crust you'll want to replace half of that water with vodka. When you add water to flour gluten starts to form but if you replace half of it with vodka, vodka does not interact with gluten in the same way Alcohol doesn't form the same sort of gluten. You're able to roll and re-roll your pie crust without having to worry that'll become tough and chewy You could also use other high-proof alcohol like bourbon or brandy if it suits your pie Those will add a little bit of flavor. The vodka however adds no flavor All of the alcohol burns off. It just leaves you with a flaky crust. I've got my super cold mixture of vodka and water and I'm going to pour it in 1 tablespoon at a time and slowly work in and stir all that liquid in with our pie crust. As you get towards the end here the dough will slowly just start coming together so that if you press it it will stick together and at that point I'm going to turn this out onto a clean countertop and gently press this together into a dough ball and before you get too far into this this recipe makes 2 pie crusts so you'll want to divide it in half and form each one into its own ball as it just barely sticks together. hen place each dough ball onto a piece of plastic wrap and flatten it into a circular disk Then we'll wrap it up tightly with plastic wrap. You can freeze these for later use but if you want to use them right away they need to go in the fridge for at least 1 hour to chill. Next I'm going to show you how to pre bake a pie crust Sprinkle a little bit of flour onto my clean countertop then I'll take my chilled dough and place it in that flour and I turn mine over so it gets a little bit of flour coating on the outside and we're gonna start rolling this into a circle A standard pie plate is 9 inches in diameter so you want to roll your crust 3 inches in addition to that. So we're gonna roll this into a 12 inch circle. This recipe is for 2 standard 9-inch pie plates. If you're using a deep-dish crust you'll need to use more of the dough for that bottom crust. Make sure you use enough flour so that the dough doesn't stick because then we're gonna roll this onto our rolling pin and then transfer it to our pie plate. If you have too much hanging over the edge you can trim it with kitchen scissors or you can roll it up and start pinching out a design. Now a fluted design is probably the most common and popular so what you do is you just take your fingers and press like so around the edges just keep going in a pattern around the entire edge of the pie. Then we have a perfect foolproof pie crust that's ready for pie filling and ready to bake but if your recipe calls for a pre-baked pie crust there's something you want to do in order to prevent the crust from slipping off and sliding down into the bottom of the pie plate. You'll want to put in a little piece of parchment paper and then fill it with either pie weights like I'm using or you can use dry rice or dry uncooked beans. This will keep your pie in place for a pie with a filling. You'll just follow those instructions for how long it needs to bake but for an unbaked pie crust you'll bake this in a 400 degree oven for 12 to 15 minutes and that's it! Perfect pie crust! Thanks for watching! You can find the full written recipe in the video description. Be sure to subscribe, like, and follow and check out the rest of my videos where you can find hundreds of restaurant quality recipes you can easily make at home See you later!