Today's video is all about making a pie crust that is flaky, buttery, and doesn't shrink on you! Pie season is here and I want to give you all of my tips on making pie crust from scratch. I promise it's worth the effort and much easier than you might think!
This video is a bit long because I wanted to be very thorough. I'm hoping it feels like a masterclass that you can bake along with. If you want to skip around in the video, hover over the progress bar to see the chapters so you can jump to the section you are interested in! Timestamps are also listed below.
Pie Crust Recipe► bakerbettie.com/how-to-make-p...
Peanut Butter Chocolate Chip Pie Recipe► bakerbettie.com/peanut-butter...
Apple Berry Pie Recipe► bakerbettie.com/berry-apple-pie/
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Timestamps:
0:00 Introduction
1:48 Mixing the Pie Dough
10:30 Refrigerating and Resting the Dough
12:23 Rolling out Pie Crust
17:47 Crimping
20:32 Blind Baking
22:50 Making a Double Crust
24:45 Lattice Crust
28:17 Weaving the Lattice
31:10 Crimping a Double Crust
33:18 Filling the Cream Pie
34:20 Baked Apple Berry Pie
34:49 Wrap up
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SINGLE CRUST INGREDIENTS
150 g (1 1/4 cup) all-purpose flour
1/2 tsp kosher salt
70 g (5 TBSP) unsalted butter, cold
25 g (2 TBSP) shortening or lard, cold
2-4 TBSP ice water
DOUBLE CRUST INGREDIENTS
300 g (2 1/2 cups) all-purpose flour
1 tsp kosher salt
140 g (10 TBSP) unsalted butter, cold
50 g (1/4 cup) shortening or lard, cold
4-8 TBSP ice water
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Pie Tools I use and Recommend (affiliate links)
Digital Scale: amzn.to/3nqWtdW
Rolling Pin: amzn.to/3jDLE66
Pie Plate: amzn.to/3nonBub
Bench Knife: amzn.to/2Gvw7qw
Offset Spatula: amzn.to/3loWflZ
Pie Server: amzn.to/3jDPSe0
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Негізгі бет Pie Crust Masterclass with Baker Bettie | pie dough, reducing shrinkage, lattice crust, blind baking
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