Professional Baker Teaches You How To Make PIE DOUGH!
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- čas přidán 7. 09. 2024
- Here's an easy simple way to make pie dough!
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every other How To I watched about making a pie crust is something like 15-20 minutes in length (or more). Anna taught us in TWO MINUTES FIFTEEN SECONDS and it gives the best results ...
ikr🙄😅
If tried countless pie crust recipes for years and this is the first time I've succeeded in making a flaky pie crust. Thank you so much Ms Anna Olson!! Definitely keeping this recipe. The only difference is I grated a frozen block of butter instead of chopping the butter into cubes to help the butter incorporate into the dough more quickly.
Recipe ingredients:
Dry ingredients:
2 1/2 cups all purpose flour
1 tbsp sugar
1 tsp salt
3 tbsp vegetable oil
1 cup of frozen unsalted butter
Liquid ingredients:
1/4 cup of cool water
2 tsp white vinegar/lemon juice
Byoko Byoko thank you for writing the list of ingredients
Byoko, what a kind gesture to write down the list of ingredients!📝 Thanks a bunch! 👍😉
Thank you
can someone convert the water, flour and butter to grams?
@Southeastern777 how rude
I made this pie crust with Tenderflake LARD (1/2 lb, which is 1/2 of the box it came in), and the 2 1/2 cups of flour with the other dry ingredients (and the oil buzzed in) in the recipe. (1 tbsp sugar, and I used about 1 tsp salt)
I quickly buzzed in the lard into the flour mixture, doing 1/2 of the lard with 1/2 of the flour at a time, in my small food processor.
Then added the 1/4 cup cold water with 2 TBS of white vinegar by hand to form the dough.
Absolutely the BEST pastry I have ever had! And simple to do!!
*I baked it at 400 degrees F until it was nicely browned. Used it for apple pie, and also a meat pie.
EXCELLENT!
I made this recipe tonight, and I am no professional baker, but just wow. Best. Pie crust. Ever.
Read my comment above, for an even faster way to make it with a small food processor. :)
Also, I used Lard.
I agree, this is the best pie crust EVER!
The addition of the oil has been a game changer for me. I wish I had seen this video years ago. This method is simply brilliant.
Me too!
I grate my butter while frozen then incorporate into the recipe as instructed. Great crust never fails me:)
what a great idea
Oh ya. I heard that tip before. Forgot about that.👍
I do the same, love it. 🙃😁👍
2022 thanks thanks for the butter tip!
Grating frozen butter is the best technique for all pastry! It ensures even distribution of the fat.
Never made pie dough before , tried three different recipes. This one is hands down the best and always succeeds!! Thank you
I love that you explain why you add certain ingredients! I is incredibly helpful and allows us to change the recipe to adapt it to our pie preferences. I have never quite figured out why you have to knead some doughs a lot and other can me over mixed. But with videos like these I'm closer to figuring it out. 😊
mnk tfn: Think of gluten as natures glue.
If you want a nice "chew", you knead a long time (like bread) for like 8 minutes. You will be able to stretch bread dough if done right.
On the other hand, you certainly don't want a "chew" or toughness--in pie crust, so you don't want to knead it. That way it will be tender and flaky. So think of what you want your end product to be like.
For example: Shortbread you do not want to mix long, or it won't be light and crispy--whereas chocolate chip cookies need some more structure, so you mix for a few minutes (but not nearly as long as bread) to create a bit of gluten to hold them together and give just a bit of chew.
I have a problem that my Pie do not hold it shape when i cut it and transfer it to plate the button part make the mess. And I think I work it even too much (once made in foodprocesor) so the gluten development should be more than enough to hold it shape. For sure it has no "chew" or toughness also it is hard to transfer from rollin pin to pie bowl. And My dough not look like this flaky for sure
@@mightylordkubameasurements might be off slightly... you could possibly have too much liquid or fat in your dough or the very likely culprit is that the butter melted in the mixing process. The dough does not need to be completely combined when "kneading". The less you work it the better. You should still see a few crumbs on your surface.
Have you tried freezing your butter? Working quickly?
My final suggestion would be to pre-bake the dough on the pie plate then add your filling and cook for the additional time the filling needs (making sure to cover the edges of crust in foil). This will help with your slices holding it's shape. Hope it's not too late to offer advice. It says you posted this 2 yrs ago...
@@SweetPea19646 years on came across your reply. Found it succinct and helpful, thank you.
Anna. I’ve tried many pie dough recipes but yours is hands down my favourite. It’s flaky, tender and lots of layers.
i've watched this a milion times. finally trying it. i'm sure after this, you tube could just delete all other pie crust videos and we would still be running at 110%. Thank you. By the way, my pie crust was everything I couldn't even imagine and I have never made anything that came close. I did an egg wash on it. It made it so nice. I also used a Mr's Anderson's aluminum pie crust shield. I made a turkey pot pie. Oh. I want to eat the whole thing but limited myself to 2 pieces. My skinny boyfriend ate a whole slice! He eats very little, so that was a miracle. He usually only eats what he cooks himself. You are a superhero! Also, mine was having trouble not falling apart when I tried to roll it so I put a flexible cutting mat over it then it rolled out more easily. I will always remember you in my prayers for helping me with my pie phobia. :D
My mom said this is the best pie crust no fail recipe on the CZcams channel, thanks for recipe ma'am and God bless medical student Malaysia 👍🙌
I made this recipe for my Chocolate pecan pie today and IT WAS AMAZING.
It really is the flakiest, also the crust itself tastes great like a nice biscuit and complements the filling beautifully.
OMG!! This is the best recipe ever! Ever! This was better than the pie filling. I could just eat a puck of the crust, it's that good.
It is! I said the same thing!
Finally a pie crust with vinegar or lemon juice mixed in, which I think is correct. I remember when I was young there was always vinegar in a pie crust but now a days there's none, what happened but I'm glad you have it in, thank you!
I followed this recipe to the letter. I even went out and bought a similar dough cutter. This turned out to be the "most amazing" pie dough I ever made. Texture and everything couldn't be any better - it's "perfect!"
This is the best pie dough and dough technique ever!! My youngest son loves pie. I never made a good crust in my life before finding Anna's recipe. I'm not afraid to make pie anymore. Thanks Anna :D
I love this recipe. I wanted to improve my own recipe and yours has made all the difference. Thank you for posting this.
This is my favourite pie crust recipe! My son and I prepared a cherry pie; he prepared the pie dough following your instructions, and even topping it off with your lattice technique (from your Blueberry pie tutorial) on top! Thanks for sharing and teaching, Chef Anna Olson!
This cake recipe is perfect.
The incorporation of oil is such a clever idea, Anna. Thanks for all the tips.
I love that you added lemon juice or vinegar and also the small amounts of vegetable oil! Thank you! I will use this recipe in all my fruit pie crusts. ❤️
When you have a question about baking, Ana Olson’s got the answer
Anna thank you this pie crust is delicious! I made it tonight and it was perfect! I’m a big fan of your recipes! Thank you!
Best and easy recipe
This is a recipe that WORKS.
So if you are N.F.G. at making pastry, like me (hah)a Use this recipe! It works!
I measured and buzzed in (in my mini food processor) my dry ingredients, (c/w the OIL! Super important!!) then put the 1/2 of the dry with 1/2 of the LARD (instead of butter) into a little food processor, buzzed it in...then did it again with the other 1/2 of the flour mixture with the other 1/2 of the lard .. then I combined both halves..
Seriously, the best pastry EVER and so easy w/the food processor...even my little one!
Thanks Anna Olson!
Reply
I tried this dough super flaky. Excellent I love it.
Thanks for a great class
This dough is amazing! I have spent my life buying frozen pies because the pastry scared me. Anna has made it so easy that my family asked for my pies and Tourtiere. Thanks, I feel like a baker ❤️
But what are the oven temps for a blind bake? I make cream based pies.
those layers look beautiful!
Wow I followed your instructions by adding a little bit of oil... that really helped. My pie crust came out super flaky and beautiful. Thank you so much !!
Best best best pie dough ever
i tried this recipe yesterday, and the taste of dough was aMMazing thank you Anna :)
I like this!!
Ive been lookin around for recipe and everytime i do..i always happen to land into anna olsens cooking. Like its meant for me to use her method or recipe. But omg i love her way. Its so much better, simple but yet so amazing for anybody to do. Its not so overwhelming to do. Love her!
Finally the best crusty crust. Have been looking for this since I learned baking.
This is genius! Thank you, Anna Olsen!
I love your instruction, enjoying your recipes for years now. Thank you Anna
Wow thank you for sharing this God bless you all the time ❤❤
I used this recipe last night. Worked out great!
I am going to try it. I have never made a pie crust in my life. Thank you.
The pie looks just great! I will definitely try your recipe!
Thank u for d recipe. I've tried it. It works. It's going to be my only pie crust recipe ever...
This was so perfect..finally a pie crust I actually enjoy making ..and eating
I love a good pie crust. This looks like a very good recipe. I look forward to trying it :)
Thank you for the recipe the best crust I ever made and I ate.😋
It took me many years to figure out my favorite pie crust recipe. I learned the 'correct way' in high school home ec. Later I tried Julia Child's recipe and Martha Stewart's recipe. I've tried goodness only knows how many recipes. Here's the thing; I grew up with the way grandma and mama made crusts and I have made that same crust for all of the 72 years I've been big enough to make them. That is the crust people have warm memories of at special occasions and such. It might not be made the right way, but if I make a different crust, everyone thinks I messed up the pie 😊
Thank you! My struggles are over. I make great pies but never get the crust right. Finally I found an easy-to-follow, simple recipe that makes very flaky pie dough. This is the only recipe I will use from now on.
Thank you very much for sharing. It worked out great. I used the dough for making meat/fish pile. Yum yum. No pastry cutter = I grated my butter😉.
Hi Anna, loved the video. When I prepare a pie with your clear instructions I'll give you the result - even if you don't want to know! Thanks for your very excellent, clear, presentation.
Well done, Anna. Vinegar really helps. I hope you try a butter/pearl lard pie crust sometime. You get the best qualities of both.
I love your channel I'm so glad I found it today I have exams tomorrow and I have to do a devils food cake cupcakes and a chocolate pate sablee tart and I like how you talk and explain
Thank you so much for sharing the recipes, i tried it taste yummy.
Fantastic recipe, method and instruction. Works like a CHARM!
Anna you are the best
excellent - no nonsense - to the point
Hi Anna, Thank you for your professionalism when making your videos. I love watching you. You are quick and to the point. One thing has me confused, however. In this pie crust recipe you say to take the butter out of the fridge about 15 minutes prior to starting your crust. In your other pie crust recipe you say to freeze it for about 10 minutes before starting. This is confusing to me. Can you please tell me what the difference is or which is the better way. I would so appreciate it. Thanking you in advance. 😊
I would like to know the answer to this, too. Puzzled.
Me too. ??
These are perfect pies. Thanks!
Thanks very nice will practice your recipe
Hi Anna ! I made this yesterday and it was awesome !!!! Thank you so much !!!😊 The pastry is delicious, we love the flavor and the texture 😋
Many thanks ❤
Thanks for this simple and clear recipe for the crust, will definitely try this.
Can I safely add a bit more water ( 1-2 teaspoons). I’m still finding it crumbly trying to roll out. I let it relax in fridge for 3-4 hours and bring it out for 15-20 minutes before rolling. Still very crumbly and breaks apart. On Vancouver Island.
I trust this recipe based on everything you said in the video. Problem is I couldn't find the video so I waded through every pie crust video to find it again. That's how much I trust your crust.Going to try it soon.
Thanks Anna you such a good pastry chief and I love you.😍😍
This was my first time making our dough. And this was so tasty!! I will never buy it again! Thank you!
I really expected this to fail because it was my first time making pie dough, but it actually worked out very well and wasnt even that difficult. If i ever want to make pie again i will deffinitely return to this video.
OMG.. I kept messing up on pie dough but this one was simple and came out great! I added an additional TBSP of sugar.
The best method I’ve seen 😄
This is the best crust EVER!
This is lovely, thanks for sharing, I'm gonna try this soon
As I make the crust I don't pause or slow down, I just replay the video over and over and now I have every word of the video memorized and I'll never need to look it up to make pie again
mmmm that looks yummy.i'm gonna make that aswell thanks for sharing anna.
You're welcome! Please let us know how it turns out!
This recipe is very helpful and tasted amazing
Okay so now I’m hungry! 🥧
Gracias por compartir!
I just made this, and it's great
Thank you momma! You da best!
We found that the dough was way too dry with 1/4 cup of water called for. It would not stick together at all. We put it back in the bowl and added another 1/4 cup of water and the consistency was more like the video. The pie crust has turned out fabulous. Nobody else commenting seems to have had trouble with only using 1/4 cup. Is there some trick we are missing?
Same 1/2 is better
1/4 cup was perfect for me. Maybe your butter was too cold?
@@SA-gf7uf same.
Humidity in the air could be a factor as well as room temperature. I followed the recipe exactly and didn't have any issues
You could be packing more flour in your cups than she did.
It was amazing I like your way of making
Thanks Chef!
Significant video for making absolute fruit dough thanks.
Can I make baked hand pies with this recipe?
Anna. Hands down best pie dough ever. It’s my go to. Thank you!!!❤
Anna,I love this trick with the oil. Do you dip your cup in the flour and level it off or just spoon it in? Better yet, any idea how much each cup weighs? Thank you for a really great video.
Flour measured in grams is the way to go. Just ask Siri.
@@brucetominello7440. That is what I go for if possible. So much easier and more accurate.
Thank you for the video and explanation. Do you ever use a pastry cloth?
Some things only work on you tube
Lol.Well Iv Iv done gd recipes from ths chefs😅👌🏾
I always eat raw pie dough it's so good.
Indeed they are flaky! I don't even need to fold them.
And surprisingly, I think this is the only recipe WITHOUT the use of baking powder!
I love the crust uncooked! It is so weird feeling it soften in your mouth!
Can I make a savoury pie with this? Sorry im new to baking.
encore encore is there a part 2? just tried this and I sure hope it works because my first attempt was a disaster following some random recipe. however I had zero pie experience.
Will this work for a cream based pie? Any complete baking tips for a blind bake? Thank you!!!
Hi Anna, Thank you for your professionalism when making your videos. I love watching you. You are quick and to the point. One thing has me confused, however. In this pie crust recipe you say to take the butter out of the fridge about 15 minutes prior to starting your crust. In your other pie crust recipe you say to freeze it for about 10 minutes before starting. This is confusing to me. Can you please tell me what the difference is or which is the better way. I would so appreciate it. Thanking you in advance.
hi..i wish you could share loaf bread recipe.thanks in advance...
For those of in the rest of the world equivalent metric measurements are always appreciated....but a great recipe indeed.
I have been using countless flaky pie crust recipes, with no success. I will try yours and give feedback.
Can I use lard instead of unsalted butter, Anna?
Can we substitute for olive or avocado oil
I wanted to see more! Final bake and all: 😝
She has an updated version using a mixer