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Pies | Basics with Babish

Apr 09, 2020
This episode of

basics

with

babish

is sponsored by good and brings together new products only at Target. Good and Gather is Target's flagship grocery brand that offers shoppers high-quality ingredients to create better-tasting foods for you and your family. Shop and gather at your local Target store or online here once you've gathered all the good stuff it's time to start making cake and the first thing we need to do when making cake is a cake crust and I'm going to take a page from the book of raw puff pastry and make it using In a food processor, the first thing we're going to do is combine ten ounces of all-purpose flour with a teaspoon of kosher salt and we're going to pour it into our food processor with the blade attachment attached and we're just going to pulse a few how many times to make sure everything is nice and combined, then it's time to move the butter for which I'm going to use the grating attachment, once it's spinning I'm just going to press two sticks of completely frozen unsalted butter through from the feed tube and into our flour mixture, which I'll then turn it into a bowl for easier mixing, stir it in a little bit to make sure all the butter is coated with flour and then we'll start adding our ice water and here is where you have To test the recipe, I personally added 16 tablespoons of ice water, but that amount will depend on a thousand different factors.
pies basics with babish
Pi is very picky when it comes to moisture, basically I just want to keep adding the water slowly and mixing the dough until it just starts to hold its shape, place it on a work surface and gently knead it until you get a cohesive dough, don't worry if It looks a little dry and crumbly because the flour will continue to hydrate in the refrigerator, which is exactly where it is. If we're going for at least 30 minutes, we want all aspects of the cake batter to stay as cold as possible for as long as possible until it bakes.
pies basics with babish

More Interesting Facts About,

pies basics with babish...

Then, once it's wrapped in plastic, we'll roll it out into a thick round disk which will make spreading easier along the line and keeping the butter cold is what will give us those layers of dough later, so don't worry. skip these steps. 30 minutes later, our pie dough is nice and firm and not only will you notice that it has been well hydrated, but you will also see that it is dotted with little pieces of butter, which is exactly what we want and now it's time to roll this guy out. and divide it in half for two reasons, first so we can see those layers of butter and second because I'm making a double pie crust, so half the stone I put back in the refrigerator while we negotiate the bottom or base of our cake first on a well floured work surface which I will reflux as necessary.
pies basics with babish
I'm going to roll this guy. to a diameter one to two inches wider than my pie pan, you can see that because I divided my dough in half after the fact that this guy is coming out a little oblong, like a little amoeba. I'm just going to patch my quirk, but you can. Avoid this by dividing the dough in half before refrigerating, as always. I'm very happy when you can learn from my mistakes, so once we've rolled this guy out to the desired specifications, we'll use the roller to lift him up. Lift it off the counter like this and transfer it to the waiting pie plates, another grandma trick that

babish

grandma brought you.
pies basics with babish
So instead of pressing the pie dough into the corners, we want to lift it up and let it fall into the corners we don't want. stretch the pie dough, we also want to make sure the dough hangs generously over the sides of the plate, this will be important later after this guy rests another 30 minutes in the refrigerator, now one of the problems with double-fold

pies

Crust is People generally think they can't be blind baked, an essential step in preventing soggy bottom syndrome, but as you can see, what we're doing is simply lining the pie crust with aluminum foil and filling it with deep weights. for cake of our choice.
I'm using brown rice by baking it in a 400 degree Fahrenheit oven for 12 to 15 minutes until lightly browned. Then we'll take it out of the oven, remove the aluminum foil and the base, which just means poking really, really, really, really. small holes in the bottom using a fork, then this guy will go back into the oven for another seven to nine minutes until it's a little more golden brown, during which time we're going to uncover our double crust pie filling, to me it just screams apple, so I have 3 pounds of Honey Crisp apples here, you can also use Granny Smith, which we're going to peel thoroughly.
I'm going to peel it all into one ribbon to show that I'm a real man and then I'm going to cut the apple flesh from the core and cut it into half inch pieces once it's all done we're going to place them in a very large mixing bowl . If your apples are going to sit for a minute, be sure to toss them with a little pressure. of lemon juice which will keep them from turning brown, it doesn't matter if they end up in a cake, but it's still a good trick, plus a little lemon juice tastes good on the cake along with the next 3/4 of 1 cup of sugar. 2 to 3 tablespoons all-purpose flour depending on how sticky you like your cake the zest of one of our previously squeezed lemons a good pinch of kosher salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger one full teaspoon and the smallest pinches of allspice and ground cloves, all of which we were going to whisk separately from the apples before pouring over the top and mixing, making sure all the apples are evenly coated with the mixture and that's it , the apple pie filling is pretty.
It's easy right now, we need to finish making the pie crust, so set it aside and wash your hands. The bottom half of the pie crust is in the oven, so we'll let it cool a little and work with it a few times with a fork. to deflate any swelling and then we'll start trimming off the excess cake batter around the circumference. You'll see why in a moment, but let's take an early look at what's happening with our cake batter. Look at those layers, look at that scaly appearance. In those bubbles, boy, I love to bake and now, at the moment that we were all waiting, or at least I was, filling the base of the cake and preparing for it to reach its final shape, we have rolled out the other half of the cake batter for the same thinness and unfolding it over the apples, making sure it is evenly distributed, trimming off the excess and beginning to gently tuck it under the pre-baked crust, once this is done all that's left to do is cut a couple of slits in the top .
You can do this however you want, but if you want the apples to be able to breathe and then brush everything with a beaten egg white and sprinkle everything with a few generous pinches of granulated sugar, this will give you the top half of our pie, that crispy, shiny shell. we're looking for, then pop it into our oven at 425 degrees Fahrenheit for 35 to 50 minutes until our cake looks like a cake, but don't you dare delve into this, this needs to cool for at least 4 hours, the time enough to make other cakes. How about we make some pumpkin for this one?
I'm going to use just the bottom of the crust, which means we need to be a little more decorative with the pie dough, so after lifting and dropping the dough into the corners of the pie plate, we're going to trim off any excess to the edge of the cake pan, wait, that's perfectly good for decoration, something I'm probably not going to do and then we'll flute the edge. of the pie dough, which basically means placing your index finger and thumb on top of the dough and pressing the dough between them, repeating around the circumference of the dough until you have achieved a quart-sized pattern and, just like all our other pie crusts, this type needs to rest in the refrigerator for at least 30 minutes, after which we can blind bake it as before, we will line it with aluminum foil, fill it with our pie weights, put it in an oven at 400 degrees Fahrenheit for 12 to 15 minutes until lightly browned. removing the cake weights, docking like crazy and then baking for another 7 to 9 minutes until lightly golden now let's talk about pumpkin in a large bowl goes half a cup each of granulated sugar and light brown sugar a tablespoon of flour a pinch of kosher salt half a teaspoon each of Grande ginger, ground allspice and freshly grated nutmeg, a little cloves, a teaspoon of cinnamon and a few turns of freshly ground pepper and that's it, mix until homogeneous and you will have a delicious cake of easy pumpkin, I feel like I feel like I'm forgetting something: a pumpkin.
I also have a can of pumpkin puree here that I'm going to add 3 eggs, 1 cup of heavy whipping cream and give it a little bit of a shallow mix, maybe use a larger bowl if you want. I don't. I don't know that this is my way of living dangerously, I guess, and then I accept your basic side because we are adding our homemade pumpkin pie spice blend until it tastes completely homogeneous. I'm going to add a little bit of maple syrup. I think it's going to work. well and then pour the mixture into our blind baked crust, then this guy heads into a 400 degree Fahrenheit oven for 45 to 55 minutes.
Now sometimes the crust can brown too quickly. I'm taking this out right now to about 25 minutes and to avoid it. so it doesn't burn 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 the edges of the crust are protected another 20 minutes later and the pie comes out of the oven perfectly golden and to prevent the pie from cracking you should take it out of the oven when the filling is only around the outside 2 inches, the center should still be wobbly now, like the apple pie, we'll let it cool completely before digging in, yeah yeah .
You have enough time to make another cake. How about my favorite blueberry? Of course, you can use fresh blueberries, but frozen ones are just as good in a pie and all you have to do is let them thaw and drain for a while while they cook. In a small bowl we are going to combine 1/2 cup of sugar, a quarter cup of cornstarch and the zest of one lemon. This, as you can imagine, will sweeten and thicken our blueberry filling, so let's mix it up. All in all, probably the easiest pie filling and pie filling ever, and for this one, why do we go a little crazy and make ourselves a lattice pie that sounds intimidating but is a lot easier than you think ?
First, we only have to take the top half of our dough and we roll it out forming a large rectangle that we are going to cut into 10 strips of the same size or 16 if you are not very good at measuring things like me and we are going to turn it into a pie base that We haven't blind-baked them, but we have refrigerated them, just make sure you bake all of these

pies

on a preheated pie stone to prevent the bottom of our pie crust from getting soggy, goes the blueberry mixture and then we're going to add ìletís ik , we will start by putting five strips even and parallel to each other along the top of the cake, one in the center, each one going to the right and to the left, easy, right, then all we have to do is lift two of these strips and place another strip underneath them perpendicularly and then We're going to place those two strips back on top of the new strip and now we're going to repeat the process this time with three strips that we didn't remove last round.
Do you see where I'm going with this? Basically we just alternate which strips we lift up while placing the perpendicular strip underneath and then we'll just trim the edges, tuck them under the bottom crust nice and tight and there you have it, a lattice pie that's easier than you think. I'm going to brush this with egg white and sprinkle it with granulated sugar for shine and this one we're going to bake at 400 degrees Fahrenheit for 30 to 45 minutes until it's deep golden brown and bubbly with berry goodness and I'm sorry. Let's say that, like the other cakes, it cools completely at least four hours before we can eat it, but once it cools, we have strong evidence that we don't have soggy bottoms in the house, these come straight off your plates. cake. holding its shape and not dripping everywhere and as you can see I bake my pumpkin pie a little longer and it cracks but that is easily fixed with a little whipped cream well there you have it folks it's pie season and, hopefully, this video. has given you some new tools to have in your arsenal of cake tips and tricks.
This

basics

episode with Babish is sponsored by Good and meet up at the new flagship grocery brand only at Target as I'm sure you've noticed almost every ingredient. I used to make these cakes that were good and collected products that I can now attest to being good and bringing together the first focus on flavor. All theproducts are formulated without artificial flavors, synthetic colors, artificial sweeteners and high fructose corn syrup. They use high-quality ingredients that undoubtedly make the cakes taste better. and I can't wait to try other good and collect items and future recipes if you're wondering where you can get good and collect items don't worry the new line is launching this fall and will be releasing new products throughout 2020.
They even have items ready to use that provide shortcuts in the kitchen, so if you don't have much free time or make a living doing a cooking show but still want amazing tasting ingredients, aim well and collect products, you will definitely have something just for you see. everything Good and Collect has to offer visit your local Target store or shop online here

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