How to Make World's Best Pie Crust | Cooking Italian with JoeJul 13, 2021
the fun-filled good life seems to be the "Hey guys, welcome to my big
cookingday today." grandma
makes a great grandma mom dad chefs where did they eat it what country japan - what city state - what restaurant
crustwell i'll tell you right now who makes the
crust. excited we make the best russ bite here but i am going to share with you a phenomenal recipe on how to make a pie crust and i am going to explain a little bit of the real thing briefly but a little bit of the chemistry a little bit of the logic behind what it makes a crust because what makes a crust great, everyone talks about it being flaky, but you don't want it to be so delicate that it falls apart and you want to give a really good flavor to a pie crust; it should enhance or add to the flavor of a cake rather than just offer texture that's ok so whatever I said I want to share with you how to make a great pie crust not just recipe wise but let's go to old school Italian here so it's going to be really cool ok that being said I have essentially all three. things you want in any pie crust you're going to want to flour you're going to want to grease which I have to grab from the fridge and I didn't want it to get hot right and then you're going to add a liquid you're going to add some kind of liquid to it okay so what i have here is three cups of flour, now what kind of flour do you want, do you want pastry flour, why good, if you use bread flour, the protein content of the bread. the flour is very high so it will make too much food, it will give it too much depth, too much texture, it will be like a chewy dough, think pizza dough, you don't want that kind of dough for a cake well if you use a cake flour which is going to create too delicate a crust it's going to crumble it's going to crumble like sand so you don't want that so you want pastry flour which will be almost like an all purpose flour which will work for sure but which will give you the perfect texture number one flour number two when you're dealing with flour the best flour you can get is unbleached and not fortified ok so not enriched so the best flour you want is unbleached or enriched , you don't want to add anything to it, it's definitely going to be healthier and it's going to give you that beautiful flavor that you want in a beautiful pie crust, okay, now we're going to add an egg, wait, don't panic, we're going to add an egg, ok now an egg v to add a little bit of fat, which is terrific, there's a lot of fat and an egg yolk, but it'll also add a lot of flavor to it, it'll give it a little bit more texture, a little bit more depth, egg always adds flavor now come on to add 1 tablespoon 1 tablespoon sugar now why do you get sugar 1 it's going to have just a hint of sweetness because remember that in most cases, you're not always making a cake base for a dessert, but you'll be adding a cake base pie for most desserts secondly what sugar does is inhibit gluten formation so you always make sure the flour and crust if you like will always be more delicate in the end so which will be fantastic ok you will add a little bit of salt now we are going to add a teaspoon of salt to this recipe the salt will enhance it remember salt enhances the flavor so it will enhance the flavor of the pie crust at the end let's add milk now, if anyone looks at our vi God, one of the things I do, unlike us, I never like to receive water than anything, water always dilutes the taste of something, the other problem here with water is that most waters are very mineral, let's go to add a mineral content a lot of waters are fluoridated so it will add which fluoride so i put four anyway but it is going to add a fluoride flavor that maybe you can pick up in the background so that's not what you want to add to a pie crust at the end and a very important ingredient will be our fat so hold on a second magic your TV is fine. there's a thick one so now I have 2 sticks of butter now one of the reasons I left my knife here okay is I left a piece here for us the cut I just wanted to show you when I cut the butter. so i take the butter ok i put it down the long end and cut it and then i flip the stick around and cut it to the other side and then cut it into cubes so you get nice little cubes why why not you want to work the butter you want it to stay cold that's why i left it in the fridge ok so i left a piece just for you just to show you pay well and perfect look at that and then it just falls apart nice little cubes like that ok and that's going to work well on the flor and the goal here is not to work you don't want ne ed pie crust because it will build up gluten you don't want glue you want it to stay light and flaky but you still want it to have some body like this that the egg and the way i prepare it the way i show you will be absolutely delicious it will be the best pie crust ever.
I'm so excited. The best pie crust. Your library, right? So hold on a second, okay? We're going to go old school Italian, so if anyone's ever seen someone make a pasta dough, right? i'm going to start with a little bit of flour so that's what i'm going to do i'm going to start with a little bit of flour ok i'm going to put it on a cold stone or cold marble this is ideal now why am i doing it this way, yeah you put it in a mixer, you have to remember that I don't care how you do it, no matter what you use is a hook, it will start to knead, the flour will start to build up gluten, so it will start to harden. if you use a food processor the problem with food processors or it heats up really fast and the other problem is you incorporate too much butter that's weird as it sounds you want to have clumps of fat in between the flour and that's what makes it really flaky and that is what gives it a lot of flavor.
I'm only going to add one race from my driver, so here we are going well and I have to hit rock bottom. I said first I apologize for 3/4 cup of milk and then we'll add an egg. as we whisk it in the milk ok it will give us about a cup a little more than a cup ok if I didn't say that before I apologize so now what I'm going to do is also excited I feel so Me I get excited when I prepare the cake base. I'm forgetting things so that's okay so here we go we're just going to mix our dry ingredients together.
How easy is that. what you can do is have good bakers if you have two of them that's perfect ok if not don't worry then what you're going to do is take your butter which is well ready cubed well they are already these beautiful little ones pick and it's nice and cold ok not frozen so it's nice and cold ok now I look like a samurai guy here like we're going to do a hibachi ok ok now what I what I'm going to do is just take my flower and I'll put it and mix it and fold it into the fat into the butter okay now some recipes have been used as a shortening okay and the problem is we have a la lard is that it gets too silky too mushy and I'm not a fan of lard I'll give you two good reasons why a trans fat is really bad for you ok trans fat number two the problem is lard , is that it also creates a nice flaky crust, but it doesn't add to the taste. water no flavor. the best bakeries or anyone who always does the best a lot of French cuisine etc. a lot of Italian food For
cookingand baking, they are always going to use butter.
This butter always adds flavor to the dish, to whatever you are making. for a couple of minutes and you're just going to go a knife I use if you don't have a baker's knife you can use a utility knife or a couple knives don't worry about that it's fine and you're just going to keep breaking it up until the most of it is incorporated of butter and it folds into the flour okay so give me a minute I'll get back to you guys welcome back so what I've done here is a pretty much cut it and I've been like two minutes okay and I'm cutting it now let me tell you what the game plan is here to make a good crust what you're trying to do is you're trying to get butter that's 80% fat and 20% water okay , you're trying to put the butter in between the flour, so when the butter heats up, if you get layers here, then it's a layer of flour here's another layer of flour and you've got a piece of butter in there that will actually create steam between fat and e The steam will actually create a gap it will actually create a little bit of a layer on top of a layer on top of a layer and that's what gives it that beautiful flaky feeling again.
The advantage of butter is that it always adds a flavor to it, so that's okay. I don't make it too complicated. it's so important to get rid of that fat that's why you leave the croissant for example or a dill they will have like a puff pastry will have that beautiful flake and that's butter and moisture so you need the moisture and you need the fat is fine so here we go now we're done so now i'm going to make a pit ok just like you would when you're making a pasta dough ok now i'm going to take my egg always remember to break the rack. on a transparent plate, if you can, then we check if there are shells.
I'm going to mix that egg real quick. and this is funny it's like grandma's kitchen area don't tell her my grandma used to have a table that you would use with a piece of plywood in there and she had a table like a stone table that you would cook on a lot like that that she would put that right on top ok so i'm taking the a after i've already whipped it up and i'm going to put it in some milk now remember some recipes it's not the end of the
worldbut some recipes do I'll tell you to put water in there and I'm not saying it's wrong but again we're always trying to add flavor to something we're not trying to dilute it milk will add flavor water dilutes so that's ok here we go overnight. we're mixed real good and now like you're making a paste you're going to pour this in the middle and you're not going to do it all do a little bit maybe half ok just give it a minute and then with the fork you're just taking the tongues of the fork to the right and you're just incorporating a little bit of the flour and that's just so it doesn't spill all over the place that's all you're doing right choose with a little plan tony Bennett, who is always fun and don't worry about the mess because it will actually take care of itself, open it up a bit more.
I'm not going to hold anything back here, I'm just going to put it there so you know if it comes out a little wet, just add a little extra flour most of the time, what will happen here is whatever you want. if you want it to be a little bit dry because then what we're going to do is wrap it in cling film and put it in the fridge and then when I put it in the fridge what happens is the dough relaxes beautifully and what also happens is the moisture within the dough will hydrate the flour, so it gives it a lovely crusty feel, okay, okay, that's right.
You're thinking, oh my gosh, Joe, that's a mess. What are you teaching me? Here I am cooking it. Joe, okay, now again, I'm going to get my Ginsu knives out here, okay, and just like you'd think you'd do well with my pasta dough or my gnocchi dough, you're going to start mixing it up now, look, I'm not. . kneading it all right i'm cutting it you don't need it you're not pushing it you're not putting your warm hands on it the table is nice and cold so you don't have to worry about your temperature you don't have to worry about your butter you're just going to take your baker knife and keep working ok just for a minute now i don't know how long it's been it's real time right we're not editing. anything here and you'll see it crumble nicely and it'll start to come together here another time and if it ever dries out just add a little more egg that's ok and now I'm just going to see how it starts to set there it's beautiful the mix It's perfect it's got a little bit more flour left so don't worry keep mixing giving it another minute and again you don't want to knead it ok now without even using my hands it's a perfect thing ok and I have a little bit of a flower there. right there perfect ok just keep working and again i didn't want to add it at any point here just so you could see exactly how easy this is you know and if you have to see that watch it together perfect now and now that?
I'm going to do is I'm going to make it set what I lost the peach it's so fresh and flying right off the counter right now I'm going to mash it with my hands okay and then I'm going to fold it I'll fold it once okay, look at that it's perfect it's absolutely perfect you see it's a little on the dry side which is great it's beautiful and I'm going to fold it once and that's it guys that's it don't miss your trending it will be wanting to push and knead it. anything is beautiful now i'm going to grab a piece of pottery hold on a sec ok guys here you go alright so i got my saran wrap ok and then i'm going to grab it again the less you touch it at this point the better now we're going to let time and chemistry take control so you gotmoisture there you have your butter there you're going to have nice clumps of butter there that's perfect that's what you want I don't want to have it all cornmeal you want to have clumps of butter that's what that dish is going to add to it I'm done I'm going to put it in the fridge for about an hour what will happen is like I said time and the chemistry will take over the water will hydrate the flour it will incorporate even more it will be a beautiful batter We are going to roll it out put it in the cake batter to make it look beautiful right guys look at that okay it's been about an hour and I just want to show you hopefully we can do it on a camera which is beautiful to see you can see it here you see those bits of water there it's exactly what you want now this has dried up a little bit but you'll notice after it sits there a little bit for the hour all the moisture between the egg and the butter well and the milk all gets incorporated and now the flour is really nicely hydrated so so what I'm going to do guys is extend this.
I'm going to show you exactly how easy it is to work with just a little flour and then I'm going to put it into a pie crust now today we're going to make a blueberry pie it's going to be another video we're going to put together it's going to be absolutely amazing so make sure you take a look that aside from that i'll show you how to set it up i'll show you exactly with a win to r any kind of fruitcake or whatever you guys need to give my teachers a couple tips on that guys ok guys just i got some loose flour here and i'm going to get my surface and then i'm going to grab this now remember the same rules apply the less likely you are to handle it the better you don't want to melt things you don't want it to get hot right then you don't want to undo all that good work we didn't grade so im going to put this in now i just want half because this is going to make two cakes right? aside okay and then I have this beautiful piece here and I'm going to make a nice little ball and I've seen some people do it, they do it between wax paper and other techniques. now i got that new silicone which is cool so you can use any of those ok this is one of my favorite rollers i might see how the middle is it's a french roller but it's thick r in the middle right so one of the rules is to look at the health and see those nice chunks of butter there like they said the general rule of thumb is to always flip the dough and get this to come across always flip the dough when I'm doing the oh look at that , look at that nice marble you can go in and check it's so perfect that's exactly what you want you know you don't want that cornmeal look at that uh so if you want if you want to turn the flower instead of getting in the habit of do it all the time, make sure you spin your joe periodically because if not a lot of times you just don't realize it but you're jamming and you'll stick. all the way to the bottom to see how it's registering a little bit there you're going perfect so let's just keep taking it right look at that Oh beautiful ok keep taking it through we're almost done I'm going to grab my other roller here I'm getting really close to the site and I like to do some of the things in real time.
I don't mean to make my video long, but I just want to show you how easy it is to do many of these things correctly. Many times something will happen right there. i just turned a little bit it's beautiful i got a little bit closer to the camera i was trying to move it beautiful ok and what's our goal here we want to be bigger than that ok so you don't want to be too skinny i don't want to getting too thin because then it's going to be too brittle and this is so cold it's still nice and cold and we're basically there so I'm going to do this and now we're going to make a blueberry pie today so I'll show you how to do it it'll be a great video you bring this through pop that there you put it like this look you're enough and if you come across something like that just fold it don't worry about it trust me that person is lucky he gets a little more okay here there's a little tip we know we're in this case we're going to make a blueberry cranberry pie or any kind of fruit pie that give off a little bit of moisture so one of the things you don't want to poke a lot of holes in the part bottom of this po Because then the moisture will soak into the dough and make the bottom soggy, you don't want to do that, so what you want to do in this case is refrigerate it first.
I'm going to cut the edge just a little bit. I'm going to refrigerate this in this kind of case okay and the blueberry pie and what I'm going to do is when I take it out I want to give it a little egg wash and what that will do is the the egg and the protein actually they seal the bottom so it gets hot it gets nice and crispy on the bottom and it doesn't and it prevents moisture absorption into the dough makes it so nice just a little tip though my grandma used to make i just want to show you guys and that's it, this dough is actually going to come out absolutely perfect, what i want.
To share with you, there's a blueberry pie video that we're going to be making in a minute, so if you want to see the end result, just click on one of our blueberry pie, you can click all the way to the end and see exactly how the crust comes out it's going to be absolutely delicious guys thanks so much for joining me thanks for taking me on a trip to old school italy on how to make an old fashioned pie crust it's going to be flaky and flavorful with a lot of depth something that Hopefully it will become a family tradition for the holidays and hopefully it will be a nice simple pie crust that you and your family can make for generations to come.
In the meantime, guys, have a great week. life
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