Buttercrust Pastry Dough - 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

[@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...

[@TheLittleModd]

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

[@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 :]

[@TaigiTWeseDiplomat--Formosan]

0。0

[@aesoprockslig]

I hope over the past 11 yrs you’ve created some amazing chef John creations. ❤

[@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

[@tavarrisspinks5509]

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

[@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?

[@TaigiTWeseDiplomat--Formosan]

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

[@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.

[@carolegendler2568]

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

[@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!

[@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!

[@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.

[@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. 🤩

[@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!

[@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!

[@Explosive184]

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

[@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!

[@mariafontari]

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

[@713unclebill]

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

[@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 💍

[@gerlsus1]

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

[@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.

[@phdonme1]

Grater

[@misomichelkarr9726]

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

[@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!! 🍅🍠🍌🍑🍓🍎🍒🍋🍐🍫🐖🐄🐐🐠🐏🐓🐇😮...💛

[@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.

[@judygould4720]

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

[@woodyforest2100]

I tried it! I had to dig out the food processor (and repair it) but this was so GOOD and so EASY! This is going to be my go-to pie crust from now on! Thank you Chef John!

[@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!

[@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!

[@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!

[@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!

[@lananisbautista1967]

I love the way you narrate the recipe, reminds make me laugh, but at the same time make me remember the steps, thank you very much

[@jerrihowell3074]

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

[@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 😊

[@euyin77]

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

[@francaricceri4077]

Puedes traduzir espanhol?

[@euyin77]

@@francaricceri4077 Español Inglés? Sí, puedo.

[@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

[@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!

[@sisterphil1805]

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

[@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 :-)

[@cantrockthis]

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

[@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

[@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

[@MISSINGROGERHOWARTH]

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

[@iamthefuzzz]

Hi Chef John… This is my first ever COMMENT, I feel compelled. i'm not sure you'll see my thoughts/thanks. I cannot wait to try your recipe for the flaky pie crust. It brings me back to my childhood memory of how homemade pie crust should look taste, i'm very excited. Your video illustration, explanation & teaching caught me by surprise. The little details are so critical. Thank you. I will try it this weekend. If mine turns out like yours.. i'm gonna surprise my family with some good old fashioned fried peach & cherry pies…I'll be the talk & everybody will wonder how i've created such a magical recipe on my own… Thank you Sir. Mostly I want to show the pies off to my mom and dad…. they think their generation was the only one who could make pie crust/dough… We'll show them, huh John…. lol Ps. i'll let you know how it turns out. I feel like i've finally found THE RECIPE !

[@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!

[@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!!! :)

[@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!

[@fdort3971]

rofl...angry math troll! You just made my day! I love the cadence of your voice, your sense of humor & easy to follow techniques! You rock @Food Wishes Chef John!

[@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.

[@steveburnell7625]

I could listen to you forever I wish you had your own talk show!

[@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

[@ellisbha]

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

[@NaturallyLluvme]

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

[@erinvittoriamusic]

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

[@ennyluckfarm358]

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

[@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. :)

[@bdglfr07]

man i get fat just watching these videos

[@ivisburris705]

I hv gained 5 lbs just by WATCHING

[@morrispropertymanagementma358]

You are my current favorite KZbin chef! Thanks!

[@gorillaarmyarmory]

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

[@unitunitglue5143]

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

[@gravitasonline6760]

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

[@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

[@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)

[@dorothygears1349]

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

[@etherdog]

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

[@ericaholding7293]

The fact I love to cook is almost besides the point. I ever feel sad, I simply watch your recipes with all your obvious laughable comments PLUS the ones not everyone will get, ALWAYS makes me feel better. You are the best John. Your wife must be in stitches constantly

[@mjoinga]

how much water????????

[@nappybiscuit]

+mjoinga 3 parts flour, 2 parts fat, 1 part water. He kind of left that out. You really only need enough water to bring the dough together. Meaning if there is still flour dust you need to add more water. He must have use some where around 6 to 8 table spoons. Hope this helps

[@violetcameron2724]

+nappybiscuit ingredients and amount are on his website

[@peterd6927]

+mjoinga Blog recipe says 6 tbsp (90ml)

[@lindapaquette-pelc2849]

+mjoinga 6 tablespoons of ice water

[@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

[@anthonyphilbin7722]

Made this today. Looked great as it gathered up into a tiny-crumbed, flaky ball and went into the fridge for 3 hrs. Rolled out really well too, and then baked up tough and tasteless. Double-checked my oven temp with a separate thermometer and that checked out fine too. No idea what went wrong but I'm glad these weren't for company.

[@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

[@snappysnap955]

Thanks so much for this recipe...pie dough has been one of those things that has sort of intimidated me. This looks great.

[@maw-mawbecky3616]

Looks great an sounds yummy when you fork cut it.

[@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!

[@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?

[@vthallam]

Loved the way you explain...so much humor...

[@AshyGr33n]

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

[@majopuerta]

I moaned when I heard it D=

[@louiscaso6158]

John, you are. Great teacher, for sure!

[@emilyocampo1822]

4:50 makes it sound good

[@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

[@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

[@reload5216]

I've have never attempted flakey pastry until watching this video. EASY to do thanks

[@patriciagimay9195]

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

[@GaelinW]

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

[@ljay4996]

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

[@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.

[@michelle-howdoyou]

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

[@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 😊

[@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!

[@EstiFrumoasa]

Chef John, I'm so glad you said "around the outside" 3 times because I totally did it and felt dumb until you did it too.

[@hamsteripyora]

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

[@MEGAN135able]

Chef John, I don't want to sound like an idiot...but this FU**ing pie dough. Seriously. It's amazing. It's the only pie dough i make now, and it's so easy, i can make a few batches at a time and freeze it. It also keep remarkably well in the freezer, and defrosts and does not change any texture. Thank you for making a recipe i will one day pass on to my kids, and to my grandkids.

[@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. :-)

[@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.

[@thiagomiyazaki8883]

oh, I don't have a food processor :( will it work if I use a blender?

[@24framedavinci39]

After you freeze the butter, use a cheese grater. Works great.

[@PokemonFa007]

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

[@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"!

[@BocookGaming]

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

[@TiffanyEmotions]

Trial and error! If you don’t use enough water, the dough will be crumble. I had to add more water

[@gilgemash]

Oh Chef...what a glorious coincidence. ..I bought similar food processor Easter Saturday. German. name starts with B! I was thinking to do butter incorporating by hand. But the less handled, the better... you're right. Absolutely. Excellent advice. Excellent technique. Thank you Chef! Happy Easter!

[@TheSheepGod]

Oh the Eminem reference lol I love this guy

[@ezziboo]

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