Making Pie Dough by Hand

[Fantiximo]

Went to epicuriousdotcom and found the exact recipe for this video 'Basic Flaky Pie Crust' and found the exact video above and more. Made it exactly as stated -- sure was a hit at home the optional vinegar and baking powder makes a difference. I made cherry and yellow mango pie both were gone before I could get my share.

[justYouJesus1God]

Is this for one or 2 pies shells, bottom and top for pie?

[bowler8]

wouldn't it have been better to add the salt with the flour...not once you start to mix?

[bowler8]

wouldn't it have been better to add the salt with the flour...not once you start to meix?

[assmunch1]

Way too much handling.

[splinterman5]

From Good Eats on Food Network. 12 oz All purpose flower, 1 tsp table salt, 3 tsp sugar, 6oz of unsalted butter chilled in 1/2 inch pieces, 2 oz of shortening also chilled and in 1/2 inch, and 6 Tbs of Apple jack. P.S. this is for a apple pie crust.

[nutyhermit]

Would have been nice to say HOW much ot the ingredients to use!

[splinterman5]

@nutyhermit From Good Eats on Food Network. 12 oz All purpose flower, 1 tsp table salt, 3 tsp sugar, 6oz of unsalted butter chilled in 1/2 inch pieces, 2 oz of shortening also chilled and in 1/2 inch, and 6 Tbs of Apple jack. P.S. this is for a apple pie crust.

[splinterman5]

@nutyhermit From Good Eats on Food Network. 12 oz All purpose flower, 1 tsp table salt, 3 tsp sugar, 6oz of unsalted butter chilled in 1/2 inch pieces, 2 oz of shortening also chilled and in 1/2 inch, and 6 Tbs of Apple jack (the alsohol keeps gluten from forming allowing you to work it easier). P.S. this is for a apple pie crust.

[splinterman5]

@nutyhermit From Good Eats on Food Network. 12 oz All purpose flower, 1 tsp table salt, 3 tsp sugar, 6oz of unsalted butter chilled in 1/2 inch pieces, 2 oz of shortening also chilled and in 1/2 inch, and 6 Tbs of Apple jack (the alcohol keeps too much gluten from forming allowing you to work it easier). P.S. this is for a apple pie crust.

[HattieLovesCattie]

This is why my Mom never hardly made a pie.My Dad wanted a apple pie so bad,he'd go to the store and get a frozen Mrs.Pauls.When I make a pie, I buy the Pillsbury or store brand ready crust.

[MsCDluv]

OMG!!!!!! measurements measurements did i mention measurements

[leogeckos]

how would we know how much measures we put in there?

[SDonwerth]

how much butter, how much flour? how much sale?

[aperr66]

You dont put egg in the dough to help it glaze u brush it on to do that. People who think u need egg in a Pie dough are mistaking it for a different dough. Pate a tarte (pie dough) does not take egg. What ur refering to is Pate Sucree which does take egg and is made differently.

[broggi007]

@aperr66 Well it really depends on which pie dough you are referring to... Pâte à foncer, which is the traditional French pie dough, includes an egg as a binding agent. And you are correct that both Pâte Brisee and Pâte Sucree do as well, however they are tart doughs.

People use different formulas for different desired outcomes.. different strokes for different folks... But asking "where are the eggs" is a completely legitimate question :-)

[elizabeth951]

would have been nice to know

the measurment of everthing

you put in there

[DoshUnScripted]

@elizabeth951

They all want you to GO TO THEIR WEBSITE.

I say , when there is not a complete video, DO NOT go to their site and be sure to FLAG THEM!

My point, have COMPLETE videos.

[elizabeth951]

@DoshUnScripted I agree :)

[67947267]

how much of each ingreident do u put in???

[optionalword]

2 years wow

[vnck25]

Ya, I had a dough kept for 3 yrs and made a pork and mushroom pie and made some muslims eat it. It was fun to watch them eating pork pie LOL

[lilmangaartist]

im making 2 pies soon, can i use a double crusted pie dough recipe? or do i have to do one batch of pie dough at a time?

[walingwaling]

you dont put egg yolks in your dough?

[sh97]

Eggs are usually put in pie doughs that have acidic ingredients like lemon juice or vinegar because acids INHIBIT gluten formation (elastic strands of dough that make it tough). Acids help create a flakier crust, but they also inhibit browning. The egg helps the crust turn a desired golden brown when baking, and they also add more structure to the crust. Other wise, you might have a pie crust that is pale and falls apart too easily.

[sh97]

With that said, MOST pie dough recipes don't use an egg.