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Pies | Basics with Babish

Pies | Basics with Babish
this episode of

basics

with

babish

is sponsored by good and gather new products only at Target good and gather is target's flagship grocery brand bringing shoppers high quality ingredients to create better tasting food for you and your family shop good and gather at your local Target store or online here once you have gathered all your good it's time to start making pie and the first thing we got to make when we make pie is a pie crust and I'm going to take a page out of rough puff
pies basics with babish
pastry's book and make it using a food processor first thing we're doing is combining ten ounces of all-purpose flour with one teaspoon of kosher salt and we're gonna dump that into our food processor with the blade attachment attached and just pulse a few times to make sure that everybody is good and combined then it's time to negotiate the butter for which I'm going to use the grating attachment once that's spinning I'm just going to press two sticks of Thoroughly
frozen unsalted butter through the feed tube and into our flour mixture which I'm then going to turn out into a bowl for easier combination give that a little toss to make sure that all the butter is coated in flour and then we're going to start adding our ice water and this is where you kind of have to feel out the recipe I personally added 16 tablespoons of ice water but that amount is going to depend on a thousand different factors pi is famously finicky when it comes to moisture
basically just want to keep adding the water slowly and mixing the dough together until it just starts to hold its shape turn it out onto a work surface and gently knead it into one cohesive mass don't worry if it looks a little dry and crumbly because the flour will continue to hydrate in the fridge which is exactly where this thing is headed for at least 30 minutes we want every aspect of the pie crust to stay as cold as possible for as long as possible up until baking then once it's
wrapped up in plastic we're gonna Pat it out into a thick round disc that's gonna make rolling out easier down the line keeping the butter cold is what's gonna give us those pastry like layers later on so do not skip these steps 30 minutes later our pie dough is nice and firm and not only will you notice that it has hydrated nicely but you'll see that it's dabbled with little bits of butter that is exactly what we wants and now it's time to roll this guy out and divide
this in half for two reasons first so we can take a look at those layers of butter and second because I'm making a double pie crust so half of the stone putting it back in the fridge as we negotiate the bottom or shell of our pie first on a well floured work surface that I'm gonna reflowing as necessary I'm gonna roll this guy out to a diameter one to two inches wider than my pie plate you can see that because I divided my dough in half after the fact this guy's coming out a
little oblong a little amoeba-like I'm just gonna patch my weirdness but you can prevent this by dividing the dough and a half before refrigerating as always I'm very happy when you can learn from my mistakes so once we've got this guy rolled out to our desired specifications we're gonna use the rolling pin to lift it up off the countertop like so and transferred over to are awaiting pie plates yet another grandma trick brought to you by Grandma

babish

then instead of pressing
the pie dough into the corners we want to lift and drop it into the corners we don't want to stretch the pie dough we also want to make sure that the dough is generously hanging over the sides of the plate this will become important later on after this guy takes another 30-minute rest in the fridge now one of the problems with double crusted

pies

is people generally think you can't blind bake them an essential step for preventing soggy bottom syndrome but as you can see we're doing
just that we're lining the pie dough with aluminum foil and filling with deep pie weights of our choice I'm using brown rice baking in a 400 degree fahrenheit oven for 12 to 15 minutes until just turning lightly Brown afterwards we're gonna take it out of the oven remove the foil and docket which just means poking lots lots and lots and lots and lots of little holes in the bottom using a fork then this guy's going back in the oven for another seven to nine minutes until a little
pies basics with babish
more golden brown during which time we're going to figure out our filling double crusted pie to me just screams apple so we got 3 pounds of Honey Crisp apples here you could also use Granny Smith which we are going to painstakingly peel I'm gonna do vu peel it all in one ribbon to prove that I'm a real man way and then I'm going to cut the Apple flesh off the core and slice into half-inch pieces once that's all done we're placing them into a very large bowl for tossing
purposes if your apples are gonna sit out for a minute make sure you toss them with a little squeeze of lemon juice that's gonna prevent them from turning brown not that matters if they're ending up in a pie but it's still a neat trick plus a little lemon juice tastes good in the pie along with the following 3/4 of 1 cup of sugar 2 to 3 tablespoons of all-purpose flour depending on how gooey you like your pie the zest of one of our previously squeezed lemons a good pinch of kosher
salt 1/2 teaspoon of freshly grated nutmeg 1/2 teaspoon of ground ginger a full teaspoon of and the tiniest little sprinklings of allspice and ground cloves all of which we were going to tiny whisk together separately from the apples before pouring over top and tossin make sure the apples are all evenly coated in the mixture and that's it that's apple pie filling pretty easy right now we got to finish prepping our pie crust so set these aside and wash your hands our bottom half of the
pie crust is at the oven so we're gonna let it cool just a little bit work it a few times with a fork to deflate any puff ups and then we're gonna start trimming off the excess pie dough around the circumference you will see why in a moment but let's take an early look at what's happening to our pie dough look at those layers look at that flake look at those bubbles boy I love to bake and now the moment we've all been waiting for or at least I have filling the pie shell and
preparing for it to reach its final form we've rolled out the other half of our pie dough to the same thinness and with unfurling it over the apples making sure that it's evenly distributed trimming off any excess and starting to tuck it in gently underneath the par baked crust once that's done all there is left to do is cut a couple vents in the top you can do this however you like but if you want the apples to be able to breathe and then we're brushing the whole thing down with
a beaten egg white and sprinkling the whole thing down with a few generous pinches of granulated sugar this is gonna give the top half of our pie that crunchy shiny shell we're looking for then it's going into our 425 degree fahrenheit oven for anywhere from 35 to 50 minutes until our pie looks just like a pie but don't you dare dig into this this needs to cool for at least 4 hours just enough time to make some other

pies

how about we make some pumpkin for this one I'm going
bottom crust only which means we need to be a little bit more decorative with our pie crust so after lifting and dropping the dough into the corners of the pie plate we're going to trim off any excess right to the edge of the pie plate hang on that's perfectly good for decoration that I'm probably not going to do and then we are fluting the edge of the pie crust which basically just means placing your finger and thumb on the crust and pressing the dough up between them repeating
around the circumference of the crust until you have achieved a de quart of pattern and just like all our other pie crusts this guy needs to rest in the fridge for at least 30 minutes after which we can blind bake it as before we're gonna line it with aluminum foil fill it with our pie weights pop it in a 400 degree fahrenheit oven for 12 to 15 minutes until lightly browned removing the pie weights docking like crazy and then baking for another 7 to 9 minutes until lightly browned now
pies basics with babish
let's talk pumpkin into a large bowl goes half a cup each granulated sugar and light brown sugar a tablespoon of flour a pinch of kosher salt a half teaspoon each of Grande ginger ground allspice and freshly grated nutmeg a little sprinkling of cloves a teaspoon of cinnamon and a few twists of freshly ground pepper and that's it mix up until homogeneous and you've got yourself an easy delicious pumpkin pie feel I feel like I'm forgetting something a pumpkin I've got one can
of pumpkin puree here too which I'm going to add 3 eggs 1 cup of heavy whipping cream and give that a little cursory mix if you like maybe use a bigger bowl I don't know this is my way of living dangerously I guess and then embrace your basic side because we're adding our homemade pumpkin pie spice mix until completely homogeneous taste for tastiness I'm gonna add a little glug of maple syrup I think that's gonna work nicely and then pour the mixture into our blind baked
crust then this guy's headed into a 400 degree fahrenheit oven for 45 to 55 minutes now sometimes your crust can Brown too fast I'm taking this out right now at about 25 minutes and to prevent it from burning I'm going to wrap the edges in a thin strip of aluminum foil making sure not to cover the pie filling but making sure that the edges of the crust are protected another 20 minutes later and the pie emerges from the oven perfectly browned and to prevent the pie from cracking you
want to take it out of the oven when the filling is only set around the outside 2 inches the center should still be wobbly now like the apple pie we're gonna let it cool completely before digging in yeah yeah you gotta just enough time to make another pie how about my favorite blueberry you can of course use fresh blueberries but frozen turns that just as well in a pie and all you got to do is let them defrost and drain for a while while those are doing their thing in a small bowl we're
going to combine 1/2 a cup of sugar a quarter cup of corn starch and the zest of one lemon this as you can imagine is both going to sweeten and thicken our blueberry filling so let's mix them all together probably the easiest pie filling and pie filling history and for this one why do we go a little crazy and make ourselves a lattice pie which sounds intimidating but is a lot easier than you think first we just got to take the top half of our dough and roll it out into a large rectangle
which we are going to cut into 10 equally sized strips or 16 if you're not very good at measuring things like me and we're gonna made it to a pie crust that we have not blind-bake but we have refrigerated just make sure you're baking all these

pies

on a preheated pie stone to prevent a soggy bottom into our pie shell goes the blueberry mixture and then we're gonna in ìletís ik we're gonna start by laying five strips evenly and parallel to one another across the top of the
pie one in the center to each to the right and left easy right then all's we got to do is lift up two of these strips and snake another strip in underneath them perpendicular then we're gonna lay those two strips back down on top of the new strip and now we're gonna repeat the process this time with three strips that we didn't pull back last round you see where I'm going with this we're basically just alternating which strips we lift up while we lay down the perpendicular
strip underneath and then we're just gonna trim the edges tuck them underneath the bottom crust nice and tight and there you have it a lattice pie easier than you think we are likewise going to brush this down with egg white and sprinkled it with granulated sugar for that Sheen and this one we're gonna bake at 400 degrees Fahrenheit for 30 to 45 minutes until deeply golden-brown and bubbling with berry goodness and I'm sorry to say just like the other

pies

it's got a cool
completely at least four hours before we can tuck in but once it is cooled off we got some cold hard evidence that we have no soggy bottoms in the house these are coming right out of their pie plates holding their shape and not leaking all over the place and as you can see I slightly over bakes my pumpkin pie and it cracks but that is easily remedied with a little bit of whipped cream well there you have it folks it's pie season and hopefully this video has given you some new tools to keep
in your arsenal of pie tips and tricks this episode of

basics

with

babish

is sponsored by good and gather at the new flagship grocery brand only at Target as I'm sure you've noticed almost all the ingredients I use to make these

pies

were good and gather products I can now attest to good and gathers taste first approach all products are formulated without artificial flavors synthetic colors artificial sweeteners and high fructose corn syrup they use high quality ingredients that
certainly make for better tasting

pies

and I can't wait to try other good and gather products and future recipes if you're wondering where you can get your hands on good and gather items fret not the new line is launching this fall and will roll out new products throughout 2020 they even have ready-made items that provide shortcuts in the kitchen so if you don't have tons of free time or make a cooking show for a living but still want amazing tasting ingredients targets good and
gather products definitely have something just for you to see all of what good and gather has to offer visit your local Target store or shop online here