Buttercrust Pastry Dough - Flaky Butter Pie Crust Recipe

Learn how to make a Buttercrust Pastry Dough recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Flaky Butter Pie Crust Recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/258748/Buttercrust-Pastry-Dough/

[@blackroselady3894]

Hi I used sweetner my husband has dieibet i just made them

[@jdilla0022]

Youre my food hero dude

[@anemoneanemone4925]

Food Wishes can we go without sugar

[@watthaile2053]

@@anemoneanemone4925 NO NO NO. MAKE THE RECEIPT AS WRITTEN.

[@thepinkyprincesspoetc.a.5767]

@@nicolet7184 I'd go 375° to 400°

[@no1famous890]

For those of you who don't have a food processor, you can freez the butter and then grate it.

[@gloriamae7104]

What a great tip, Thank you

[@wolfmac3923]

My Austrian friend's mother uses that method all the time for these butter cookies that are most likely going to be the death of me. It actually reminds me a lot of this dough, but with almonds and sugar; and maybe pecans.

[@mesozoicera87]

Grate tip

[@esmeraldasandoval374]

Geez I wish you were to comment that a year ago, I used my blender when my food processor broke!!

[@louisejohnson1978]

Zane Mouchett t

[@barbararey-constantin5679]

Ok Chef John, if you woke up this morning wondering, "Am I a cooking genius who makes life better for those who love good food?" My friend the answer is ....yes you are.

[@karaamundson3964]

Chef John is THE FOOD GIFT TO THE WORLD!

[@FluffiF0x]

I have never made any kind of pie dough or apple filling before, and your two recipes were the first I've tried and they came out perfectly! I will always look to your pie dough recipe if I ever make any other kind of pie. I am a 19-year old in college and your recipes make it so easy for a person who barely has any skills in the kitchen. Thank you Chef John for inspiring me to cook and bake because it is as simple as you make it :]

[@HolahkuTaigiTWFormosanDiplomat]

0。0

[@liannesedurifa]

I'm making this by hand, wish me luck!

[@trinacorbett4827]

Did it work ... ?

[@woodonfire7406]

Did it work?

[@liannesedurifa]

@@trinacorbett4827 not a crispy as in the video, but extremely easy to make by hand

[@trinacorbett4827]

@@liannesedurifa Thank you for your imput ... I appreciate it much, thank you.

[@carolegendler2568]

Just made this puffy pastry. 1/3 butter 2/3 flour. Against all the rules of pastry making. Absolutely gorgeous.

[@blt4life112]

Not only is this the tastiest crust. (I'm no stranger to butter crust) but this food processor method is the easiest. My days of mixing pastry with two knives are over. Thank you Chef John.

[@popipogirl99]

I was planning on making this for a dessert but he didn't state how much water, and also the website doesn't seem to work so how much did you use?

[@blt4life112]

ThatOneGirl99 6 tbsp

[@sarahs7751]

Why not use a pastry cutter?

[@HolahkuTaigiTWFormosanDiplomat]

@@popipogirl99 The rule is as less as it form a ball

[@zuheil3552]

I seriously tried this and its soo good..and dont even ask about the flakiness, it was still crunchy the next day..wow..thank you chef John..now all my neighbors are asking for the recipe

[@ICU2B4UDO]

Just made these tonight...2-15-18...You Do Not need a food processor...I used my hands and a deep bowl...Everything came together perfectly in 3 minutes...Kneaded the dough for 30 seconds, wrapped it and put it in the fridge overnight...Along with the apples...Used 2 extra tablespoons of butter...Amazing recipe...Todah Chef...

[@sheri_elizabeth222]

Best pastry dough I've ever made. Thank you!

[@BB-el4rm]

Hi, there! I'm reaching out to you because I tried making this and it didn't come out right. Seeing that this is the best pastry dough you've ever made, I'm curious as to how you managed it...I'm trying to figure out what I did wrong with mine since I feel that I followed this recipe to a tee...I am desperate. :(

[@etcettylovesyoudood]

I know this was forever ago, but can you explain what went wrong? If it wasn't very flaky, you might have worked the butter too much into the flour.

[@menamgamg]

Fran Ces this recipe is shit that's why. Also its just weird measuring ingrrdients in volume while making doughs. Ive come to the conclusion that half butter to flour is a good ratio. And then jsut get the consistency right by adding water. And dont kneed it, just press together and leave it to rest in the fridge.

[@Anacav80]

Fran Ces i agree. Mine was not flaky at all. I followed it just like this as well

[@lynnwilhoite6194]

Ceciii, I've made it twice, and it was great. I wonder what happened with yours? The amount of water that I use varies, depending on the flour I use and the temperature of my house.

[@MrJem357]

I have worked with this dough all day today and let me tell you, I will never use another! Absolutely fantastic! Thank you Chef.

[@maw-mawbecky3616]

I will definitely try.

[@713unclebill]

CHEF JOHN,This pastry dough process could not be more perfect.One of your best recipes.

[@joyceh.2313]

I made this today. I made two. Using the pastry cutter hand tool. Wasn’t such a hassle. Mine was super delicious and surprisingly flaky. I used it for chicken pot pie. 🤩

[@mariaarriolafont9851]

There's no one as awesome as Chef John!!! Love him!!! 👏👏👏

[@sumibear]

Oh, man, the sound of that dough just woke me out of hibernation! Dude, I've had pie-crust phobia for years but I'm determined to master this now that I'm surrounded with wild berries. There is definitely something mystical involved in doing it by hand that I'm not getting. So... one more reason to get a food processor!... this is exciting!

[@hollosphere]

For decades, I chose to make an oil crust because I thought it was easier than messing with frozen butter, keeping it cold or else, work fast, yada yada. I suppose an oil crust is easier than some traditional butter pastry recipies-BUT NOT THIS ONE. And this pastry is a thousand times more delicous. I have made this recipe several times, now, for both sweet and savory projects, and it is now my absolute favorite crust method. The only trick is to plan ahead just enough to get your dough cooled down before using it. I've never chilled it less than an hour, nor have I ever bothered with overnight. The results are fab, always. I'm not kidding, people swoon over this pastry, after which I have the pleasure of telling new people about my crush, Chef John! Thank you, sir!

[@tavarrisspinks5509]

This has been my go to pie crust for the last 4 years. Thanks for posting.

[@froggiebc]

Made a Blueberry Peach pie last night and used this dough. The texture is incredible and has a crunch you don't get with your standard pastry dough. This was by far the best pie I have ever made!

[@jerrihowell3074]

My first pie crust ever and it was terrific! Thanks chef John.

[@saragoverman2180]

So many recipe videos are so annoying, but you are a breath of fresh air! Great instructions, great voice, and speed of instructions didn’t leave me screaming “hurry up”! Awesome!

[@maehlers]

I really appreciate your sense of humor. There are plenty of cooking videos out there, but your personality makes yours so worth watching. Thank you for all the great recipes!

[@Explosive184]

I made apple hand pies using this dough. I seriously can't recommend this enough, the pastry is absolutely amazing!

[@dawnhorton3017]

I've made this before from my grandma's little book of awesome stuff. Instead of water, she used ginger ale. makes it SUPER flaky!

[@Cientxa]

WOW! This is the best pastry crust I have made in my LIFE. Until now my pastry crusts have never quite met my expectation. Thank you SO much for sharing this.

[@TheLittleModd]

i will NEVER EVER watch another youtube chef ever again, chef john has become my all time favorite. !!!!!

[@judygould4720]

Drool! I'm all about the crispy, flaky, yummy!

[@mausiesylvani1521]

Oh,dear Chef John, There's no way I can avoid this yummy recipe for apple pie and turnovers, I will definitely bake some. Thank you so much for sharing.

[@karaamundson3964]

Or, like, anything that I can think of to squish inside a piecrust!! 🍅🍠🍌🍑🍓🍎🍒🍋🍐🍫🐖🐄🐐🐠🐏🐓🐇😮...💛

[@gerlsus1]

I love his narration. he makes you want to make all his recipes and more comfort foods and evokes your appetite.

[@erinvittoriamusic]

The BEST pie crust recipe I've ever tried. This is now my go-to. Thanks, chef!

[@MISSINGROGERHOWARTH]

Man, I wish I could hit the like button 10 times=))). That crust looks and sounds scrumptious.

[@westley1955]

I grated my frozen butter by hand and that worked beautifully too!

[@AzazelHash281]

How did you mix the flour to crumbs? I didn’t have a processor I used a blender so I struggled

[@misomichelkarr9726]

You have the BEST narration out of ALL the videos that I view. Just SO good and funny!

[@Geo-ns1nw]

Made the dough yesterday so it'll be ready by thanksgiving and put it in the fridge. I checked on it today, and it is definitely one of the best pastry doughs I've made

[@annebeck58]

Thanks for this refresher course in pie-dough, though it's a lot different than the Fannie Farmer basic pie-dough (which is great.) I don't think one needs to use a food processor, as long as you use a COLD metal bowl and cut the butter in with two knives (a trick my mom taught me fifty years ago.) My dough is chillin' in the fridge, right now, but it is absolutely the correct consistancy. I just think food processors overwork the dough before it has a chance (too easy for an inexperienced baker to do that.) And, I had the butter cut-in in less time than would have taken to dig out the processor. Pie is in the oven and I did want to say,this recipe is absolutely spot-on for a 2-crust 9-inch pastry. I'll take pics and post if I get a chance, before it's gone!

[@annebeck58]

***** I did take photos. Not sure what I did with those pics, but do know they were a part of the whole holiday thing. I made a souffle with yams (first time, no recipe, even) and couldn't believe how beautiful it was! It was my first attempt at souffle and it puffed up so well; I'll be doing that again. Pies, too!

[@stumpola1]

Just Found you- where have you been all my life?! I think your video's are the bomb! You are so clear and concise, and I love all your puns and jokes too. From one teacher to another, Keep up the great work. You've earned a new follower :-)

[@jaymerodriguez552]

I love this crust! I use it from hand pies to full pies. it's awesome! going on for two years now and will continue to use it!

[@melissam0ss]

Glad I saw your comment! Because I wondered and wanted to try it as a pie crust but was afraid to fail and waste the gorgeous grass fed butter I use. Thank you 😊

[@mariangies]

I love ❤️ your recipes. Thanks a million for sharing them!

[@WobblesandBean]

I LOVE this guy! I want his voice to narrate everything I do.

[@mollycrochets]

I agree!

[@joequezada1279]

After all you are the driving direction of your final destination

[@catalinagaranchon842]

how much ice cold water did you add?

[@philipwpartain]

Catalina, check out the link in the video description. He provides the full recipe for this and hundreds, possibly even thousands more items.

[@josecocolon]

Wobbles and Bean Day was a ya day day and a couple of hours of fun and I hope you have a good time with ya ya know I’ll get you lunch I’ll come see him soon you don’t w I ya got a ya little girl with a little girl that got ta get to work a 6 day weekend with a good friend in a couple years and I just wanted to 💍

[@euyin77]

La mejor receta de tapa de empanadas!! Gracias Maestro!

[@francaricceri4077]

Puedes traduzir espanhol?

[@euyin77]

@@francaricceri4077 Español Inglés? Sí, puedo.

[@jeremysanders1904]

This method is pure gold! Thank you!

[@ljay4996]

Chef you are INCREDIBLY PHENOMENAL!!! Absolutely ❤️ your recipes and videos.

[@cheyprism5961]

I made these before. Didn't have a food processor, but I used my blender lol! The apple pies were the best tasting things EVER! Everyone loved them! Thanks for sharing!

[@yenc7909]

I am just thinking if I should use my blender, thank you!

[@bdglfr07]

man i get fat just watching these videos

[@ivisburris705]

I hv gained 5 lbs just by WATCHING

[@sdsheraloyall4009]

What a great method!!!! I've been using frozen butter for biscuits for years - but the pulsing of a food processor is a fantastic idea!

[@debbielente4766]

As Always,.... You are the Best John, have a great Holiday, God Bless you and your family and all that you do, much LOVE

[@NaturallyLluvme]

Very nice! I'm a fan of this dough. Time to go get a food processor.

[@ennyluckfarm358]

Made Apple fig hand pies with this dough and they look and taste great! Definitely worth keeping this recipe handy. So easy too.

[@ellisbha]

first pastry dough I've ever made, worked a charm!

[@wenchaoshao184]

I got a food processor!!!! So I came back and watch it again. Hand pies are so fun!!! Especially with an apple slicer. We love your videos!

[@TruckingwithCB]

i freaking love you man! i just did this and make the pie it was sooo freaking good

[@serenityrahn5656]

this guy is some kind of a kitchen genius!

[@THERMAL11]

ikr lol he saved me a trip to the store

[@nikosfilipino]

apparently this how they did it in the olden days

[@hunggrapes5532]

San Francisco, California Introduction Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen and done it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook, and share his passion for fine food.

[@lynnwilhoite6194]

NOICE!

[@dracodawnstars8245]

I may have posted before about trying this recipe for Thanksgiving this year. I made this recipe for pie crust and OMG!!!!! It came put perfect!!!! Just perfectly flaky, yummy, and wonderful. I didn't have a food processor, but I followed Leena's advice and grated frozen butter. Worked amazingly. So thank you Chef John for this recipe. I will make all my pastry with this recipe from now on. :)

[@BrendanDean99]

Excellent! Thank you! I remember my mums apple pie as a kid with this flaky pastry which was devine and have been looking for it for ages as she is gone now and didnt write her pastry receipe anywhere!...I knew i should have asked her years ago...this was what i remember her doing instead of all that folding over business for regular flaky pastry....so thank you again!! I have to make it immediately!!! :)

[@gravitasonline6760]

4:49 That only ASMR you'll every truly appreciate

[@jordanfield111]

Great technique! After lots of practice, I figured out it only works for me (i.e. doesn't crack when rolling) with 8 Tbsp of water rather than 6. Might be my overly-enthusiastic food processor!

[@ezziboo]

I followed the recipe and it came out PERFECT...my first successful homemade pie crust! Thank you so much for this video.

[@louiscaso6158]

John, you are. Great teacher, for sure!

[@garymcatear822]

Nothing worse than an angry maths troll lmao...good one mate, i laughed for a good few minutes when you said that lol

[@PreppingAngel]

+Gary Mcatear 75 angry math trolls to date. lol

[@ChozoSR388]

Now it's up to 126...smh

[@frankc6430]

I was going to start using philsburry pre made dough from the store because they come out very flaky too, but I am so glad you show us theses videos to see how easy they are to make. I am just going to switch to some kind of lard instead of butter and no sugar because I want them a bit on the sour side like for a pot pie or empanadas. Thanks.

[@nanumila]

I love you chef john. You have taught me so much!🤘👍

[@unitunitglue5143]

One of the awesome things about KZbin. Sharing the good stuff.

[@YouTubulizer]

729 calories each hand pie! Still going to make them. Hey, I work out.

[@angrygrouse4989]

Woh wut

[@elendiel]

If you work out hard enough, there is no such thing as overeating =D. I am actually struggling to eat the amount I need to in order to gain weight. I'm now up to 4,5 thousand calories, and that is hard to get down every day, even though I love good food.

[@4our31]

@@elendiel congrats! 👏

[@elendiel]

@@4our31 Thanks, but I'd rather not HAVE to eat that much =D. It's nice to do that once in a while, but eating this much gets old fast.

[@pundamilia1191]

"Nothing worse than an angry math troll"

[@turbopokey]

punda milia -- angry language troll might be in the running for that... "your, you're and yore! accept & except! " that kinda stuff.

[@thebestisyettocomegodisawe1081]

😁

[@soulhunter59]

That's because we spent many years perfecting our math skills only to see someone mess up something simple. After a while, you learn not to care.

[@MarySanchez-qk3hp]

< ------ try a grammar Nazi.

[@alexscott730]

@@turbopokey Is knowing the difference between your and you're,here and hear really that difficult to retain for fuck sakes?

[@cantrockthis]

Thank you for this recipe! I have never had much luck w dough prep, and this changed my life!,

[@telafriend1]

Awesome recipe! I made a veggie pie 🥧 tonight. I blind baked the base for 10 minutes , to give it a little head start. Best crust ever! Thank you 😊

[@etherdog]

Sounds like my dog eating potato chips I made. Scary delicious!

[@2011spaceage]

I was watching a news show and one of the women described how she put a stick of butter into her freezer for about an hour then removed the hardened butter and ran it through a grader and afterwards added her flour. I have not tried her method yet, but sounds reasonable.

[@GooGoowa]

Awesome so no food processor is needed that way!!

[@MyFreedomChannel]

Alfa M Thanks for the tip; I'll give it a try! :)

[@pandabear087]

Yes, best way to not overwork the flour. Do it all the time. This is the best advice for any pie crust.

[@m.p7214]

Doing it now, and working remarkably well. Don't be afraid to stop and chill the butter in the middle of the grating process if it gets too warm. Also chill the flour mixture to keep the grated pieces cold. the increased surface area will warm the butter so quick it is not funny. (use the cooling interval to have a glass of wine and rock out to your favorite album)

[@joesanders6898]

That's incredible. I HAVE to try that. Thanks.

[@arlenearme703]

Oooo I luv yah. I'm making this. U are the best video teacher on baking I've ever come across. U are awesome!!! Thank You.

[@hunggrapes5532]

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers): 2 cups flour (measure carefully, do not pack!) 1/2 cup unsalted butter (4 oz) 1 tbsp sugar 1 tsp salt 6 tbsp ice water

[@peterd6927]

This made me go out and buy a food processor.

[@elainesnow860]

Peter D me too

[@thebestisyettocomegodisawe1081]

yeah....a shopping I will go!

[@thepinkyprincesspoetc.a.5767]

Hope it worked out for you!

[@filmsmetanoia]

Love pastries...Christmas here I come with my amazing pastries thanks to chef John. Can't wait to try this recipe...looks easy as pie 🍰🍰😀😀😀😀😀

[@PokemonFa007]

I love the way he says enjoy :) its so pleasing

[@emilyocampo1822]

4:50 makes it sound good

[@CAIDMASTEROFPYRO]

otherwise this next step will be much more painful, best joke uve made like ever and ive watched a lot of ur videos

[@thebestisyettocomegodisawe1081]

CAIDMASTEROFPYRO It made me laugh out loud too!😁

[@libraryfriend66]

Looks close to the pie dough my mom use to make..She kept me out of kitchen so learning on my own since she is gone. Loved this recipe!

[@sugarcookie572]

I love this guy!! Thanks Food Wishes! From SoCal

[@AshyGr33n]

4:50 That's probably as erotic as food can get....

[@majopuerta]

I moaned when I heard it D=

[@thereIsaidit123]

Thats the sound of love in the kitchen

[@kordovaia]

Chef John I got to thank you for sharing this recipe! It turns out great I used it this past holidays to make some pumpkin and guava-sweet potato empanadas, the guava-sweet potato ones were everyone's favorite

[@tninja]

Not sure if it's already been mentioned, but that sly little Eminem reference #brilliance

[@flatterswhite]

around the outside, around the outside, around the outside.

[@happynewyearbitches1561]

Actually he goes back to the "Buffalo Gals" days. When Eminem was still in diapers.

[@michellerenshaw3058]

Malcolm MacClaren peeps. Give credit where credit is due. Love me some Marshall but that was a sample of Buffalo Gals from the 80’s Peace and Love and Pie

[@xhottestpink]

around the outside, around the outside, around the outside still gets me, lmao

[@peterd6927]

+xhottestpink rofl Ok I wasn't the only one hit by that... this dude catches me off guard with jokes a lot!

[@morrispropertymanagementma358]

You are my current favorite KZbin chef! Thanks!

[@sisterphil1805]

I am so happy find this recipe. My Mother made a butter crust, and I never wanted to learn. I regret. Thank you

[@rachillona]

if u don't have a food processor you can use a hand mixer guys !!!!!!!!

[@rachillona]

thanks for the recipe it was delicious xoxo

[@rubyrose1535]

How much water do you use

[@imperallady]

Thanks I was wondering :-*

[@flea10x6]

rachillona t try grater frozen butter. Or is it grated butter, frozen

[@hamsteripyora]

Every time I watch any video about pastry dough, I think of Alton Brown and those two boxing puppets Tender and Flaky.

[@dracodawnstars8245]

Will be trying this recipe this year for Thanksgiving. So excited that this is such a easy recipe. I don't have a food processor, but the tips for grating the butter and using an electric mixer are epic excellent!!

[@dorothygears1349]

Love Chef Johns voice, syntax and diction.Oh, and great recipes too.

[@TheSheepGod]

Oh the Eminem reference lol I love this guy

[@nvaliente2330]

1:55 A friend of mine would have called this a "food orgasm" and I agree

[@etherdog]

+Kaoru Hitachiin It is now called a "foodgasm"!

[@TigrisAquino]

by far the best video on these little guys!!!!!

[@tonisieben2064]

This looks wonderful! I can hardly wait to make it!

[@ddrugea]

Chef John, like I said before, you are amazing and thank you for sharing your vast experience with us. However, as a retired designer/engineer, after such a huge amounts of very complicated calculus(gear boxes and transmissions), mathematics has a sound in my ears and I feel it, like if it is right or wrong. Your last comment as butter being one third of the dough, I am afraid is an error! 2 cups of flower to one halve cup of butter in 2.5 cups total, results in 20% of deliciousness. I am following many other home chefs. You are the best of them all!

[@dlawrence2052]

I'm sure he was referring to weight, as most bakers would. Cup of AP weighs about 135 grams x 2= 270, and stick of butter is about 115 grams, total weight 385, so butter is approx. 1/3 of the total weight. Everyone should bake using scales and throw your cups out.

[@princessjasmine4723]

d lawrence 1 cup of AP flour actually weighs 120 g. Not trying to be an ass, just don't want anyone to run with that and not have the dough turn out good.

[@dlawrence2052]

While I'll admit that 135 is a bit high, I think if you look at a number of sources estimates do go up to 130 per cup. This all really shows that using cup measures is a terrible way to bake. Find recipes that use weights and your finished products should turn out better. And I would never call you an ass ;)

[@princessjasmine4723]

d lawrence I completely agree. I prefer recipes that uses weights. :-)

[@larapacis1641]

Eminem reference.. Bless. 😂👏🏻

[@homodeus..]

I did it. Amazinggggggg. And did the apple your way. Amazing. Thanks

[@BocookGaming]

I made this dough as my first attempt at EVER making pastry dough, and I cannot imagine it having worked out any better!

[@adityaverma1203]

4:50 ASMR

[@patriciagimay9195]

Can you give the recipe in grams too please. Thanking you

[@GaelinW]

www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter

[@suzieo8230]

I have been using this pie crust recipe since 2016 to make hand pies to sell at our local farmer's market. Thank you Chef John, for the BEST all-butter, flaky pie crust EVER!!!

[@chelley2]

is this all purpose flour or self rising? thanks

[@trevapowell9193]

I cannot wait to try this flaky pie crust and your demonstration was right on point thank you for your amazing ability to bake God bless