Foolproof Flaky Pie Dough + How to Parbake Pie Dough
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- čas přidán 6. 11. 2021
- This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy.
Find the full recipe here: alexandracooks.com/2021/11/07... - Jak na to + styl
Great way to make pie crust! I've never used a food processor for it before. Also, over the years I've noticed your kids progressing nicely on the piano!
This is the easiest, most delicious crust I’ve ever made. Thank you, Alexandra
Thank you! Thank you! For the beggar’s purse method! Just what I needed. ❤️
LOVED beggar purse method! Can't wait to try it-just in time for Thanksgiving!! Thank you!
♥️ These tips!
This is BRILLIANT!
You are good at baking and this is good for a mango tart.
Best video ever!
Omg amazing
Magic!
Thank you for sharing the recipe! Which food processor do you use?
Do you have a video or picture that shows the flakiness?
Can i replace the water for sourdough starter?
I just attempted this recipe. Mine got very sticky/clumpy when pulsing. I did not have the fine crumbly texture that yours had. I used my cuisinart food processer with the dough blade. Is that right? Do you think it will affect the texture if I had to pulse it a few more times to get it all mixed?
Why not just use a pastry cutter? It only takes about a minute or two.
It kinda sounds like your butter was room temp, or cool but not cold? Also, I just saw a food processor review on America’s Test Kitchen- and they mentioned that some food processors don’t stop immediately when pulsing. I have a Cuisineart but not the model she has and noticed that mine too doesn’t stop immediately- I’ve definitely struggled finding my sweet spot on knowing when to stop pulsing. I’m trying to remember to only use a few pulses - maybe 5 or 6 (it varies) not the 10 she recommends (I think it’s 10 - double check that) btw maybe you already know this, but the Cuisineart food processor she’s using is the one recommended by America’s test kitchen, it has the best stopping mechanism- some really do keep spinning for a few seconds after taking your finger off the Pulse button. I didn’t realize that made such a difference but it really does for pie crust. I’ve found I get better results using a pastry cutter but sometimes I’m really in a rush and food processor it is.
I’ve never seen the beggar’s purse thing! Are those just dish towels?
Yes. I read her article on this.