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Food Wishes Recipes – How to Make Pie Dough – Pie Crust Recipe
Can I use this for apple turnovers?
Can someone tell me the ratio of the water and the vinegar?
Awesome Chef! :)
I find a 4:1:1 ratio of all purpose flour, unsalted butter and lard will
not let you down. If someone you’re making the pastry for does not eat
pork, then use shortening instead. Just use enough cold water to bind it to
a smooth, but not sticky, dough. That’s the shortcrust pastry recipe I know
^^
What I’m going to put next is the same procedure as the pastry, minus the
liquid for binding it (not necessary here). I’m putting it because it’s
similarly simple, and I think it’s tasty:
4:4:3:2 ratio of all purpose flour, rolled oats, light brown sugar and
unsalted butter, *plus* a teaspoon of ground mixed spice (though you can
adjust depending on how much you like, or the total quantity you are
making, as well as the spices themselves). This mixture is particularly
good when you top sliced or stewed apples with it and bake it, (apple
crumble)
Wasn’t a fan of the vinegar thing. I triple checked the ratio between the
vinegar and water… My crust smelt like vinegar and I didn’t see a
difference in gluten formation. I baked many pies from scratch and threw
this one out because of the vinegar. Oh well.. I suppose it was worth a
shot.
Can I also use this for quiches?
can you use a blender
Hi, i wanna make it but in your blog i cant find this recipe to see the
ingredients … how many water are you using? Great work by the way!
So i have to wait and chill for 30 minutes?
Do you narrate after you film or while filming?
Chef, I did not know the vinegar trick, although mine comes out pretty
light and flakey. Can you believe that they used to use Crisco???
Actually lard is very good too! (Chef already knows that) I used to HATE
pies, because of the frozen ones. Then I learned how to make them. You
could make a chicken pot pie the same way, but I put the egg wash on the
bottom too before filling, I think it helps it from getting soggy, which I
hate raw pie dough. A lattice top with this dough would not be hard to do.
Vinegar and water mixture? how much? where was that said?
Can you use this pie dough recipe for chicken pot pie too? Or is it too
sweet?
Can someone tell me the name of the music here ? I can’t find on the Kavin
Macleod website! Please reply ASAP!
Do you have the link to your mums keylime pie? Thanx!
I’ve seen some recipes before and they only use water for the dough. Why
did he used vinegar in the crust?? what does the vinegar actually do?
Hi chef! I do not own a blender or a food processor so I used a big fork to
mix the dough. It did not turn out like your awesome pie dough (as
expected) but it still held AND it tasted amazing! Thanks for my go-to pie
dough recipe. :)
Can somebody tell me how much water. Please
Made it tonight. Fantastic recipe. Worked perfectly.
バターこんなに使うんだ！恐ろしい！美味しそうだけど！
Hey Chef John, I love you channel. Of course your videos give me a bit of a
challenge as I live in the back of beyond with a wood burning stove and an
old bread oven that I am trying to renovate at the moment, so, turning your
masterpieces into meals is a fun exercise, however, I can say that more
often than not I am successful enough to eat the creations 🙂 Thanks for
the inspiration :)
YUMMM!!!
Hello chef John,I’ve just had a bite of my apple pie with your pie crust
recipe and it’s delicious.Super easy to make.Very flaky like you’ve said.My
go-to pie dough recipe for sure.How many gramms or ounces of sugar would
you suggest to add to make it a bit more sweet?Thank you Chef.
I have to try this crust and your cronuts recipe. Like you use vinegar in
the water, my daughter uses Vodka in her pie crusts. She says the alcohol
evaporates and helps make the crust flakey. Love your video’s and your
voice is so relaxing.