Everybody's Wrong About Pie Dough

[@gracealsterberg2618]

I still miss Christopher. Good lesson on a different way to make pie dough. Love the idea.i will try it. Thanks Chris.

[@gracealsterberg2618]

Chris, I made this pie dough. I made turnovers with the your dough. The crust was flakey and buttery. Real easy to roll out. Fast and easy to make. It's the greatest! I make pie dough by food processor and by hand, but the method you demonstrated here is the best. I did freeze the butter, by the way. I imagine it's not necessary to freeze the butter. I've already frozen the dough in a pie pan to make a future pie. Thanks a lot, Chris.

[@helenruth5024]

I totally agree! This has been my method for years! Excellent!

[@dgdigital2659]

Great tips I'm just getting in to baking and I need all the tips I can get 😂 thank you and happy new year ✌️

[@Kenjiro5775]

I go for a bulk texture sort of like a bowl of sprinkles. Vodka as a liquid, with only a tiny bit of water works the best for me, thus far. 👍😁

[@carlaeskelsen]

Vodka. Interesting.

[@lorirode-off]

Yes. On America's Test Kitchen, Christopher said to use 1/2 vodka & 1/2 water. The vodka dissipates in the baking and the crust is perfect.

[@goodole1usa]

​@@Rollwithit699I have found that to be true. The alcohol burns off.

[@leavingitblank9363]

@@goodole1usa I suspect this vodka "trick" is a red herring. There's so little liquid, whether water or vodka. (Even here, he made that point.) Vodka is only 40% alcohol, so you're still adding mostly water when you add vodka. Lastly, water burns off as well and creates the steam necessary for flaky crust. What does alcohol burn off as?

[@germpore]

@@leavingitblank9363 But that 40% alcohol still makes a real difference, allowing sufficient moisture to have a workable dough, while not actually contributing to gluten formation. I'm surprised Kimball no longer uses it - I swear by it, personally.

[@claudiahumphrey2163]

Thank you. I thought i was the only one that couldnt make a manageable pie dough. I usually just pressed it into the form sortof, because there was no way to roll it out.

[@toddellner5283]

Thank you for the excellent advice.

[@victoriahollis3454]

Thankyou for this pie dough is my nemesis

[@leavingitblank9363]

Cutting the butter in finely produces a mealy crust more than a flaky one, which is good for wet pies like pumpkin.

[@beauty_enthusiast]

We love you, Chris! You definitely got the last word.

[@lynnstlaurent6789]

Can you do the water part in the processor?

[@leavingitblank9363]

Yes.

[@conklindavison7127]

i live in High altitude in Colorado....is it the same for here?

[@leavingitblank9363]

Dry climates might need a bit more water.

[@pscheidt]

What about your vodka tip?

[@alexli5109]

Show us the pie 🥧🙂please😋

[@annsmith7207]

Get two knives and cut the flour and lard ----yes, lard ---- that is in small pats of butter size---- cross-cross the knives when cutting the lard into very small -- pea sized --- pieces. Yes, it is old school...yes, it's lard ----you either want a fabulous pie dough or you don't . It's just that simple. 👏✨👏✨👏✨👏✨👏✨👏

[@toddellner5283]

Lard? Don't you mean caul and kidney fat?

[@claudiahumphrey2163]

Isnt the food processor two knives?

[@sheilam4964]

@@claudiahumphrey2163 - That's clever, if your comment was meant in a humorous way.

[@germpore]

@@toddellner5283 aka, leaf lard

[@noracharles80]

Why haven’t we seen Rosie in 11 months? I miss her!

[@ginademarco8582]

Give us your recipe!

[@zonacrs]

It's in the description. Click the show more link.

[@sheilam4964]

👍👍👍👍👍

[@gabrielmann4634]

Why not finish in the processor; skip the bowl?

[@goodole1usa]

When in the processor, you are mixing. When in the bowl, you are doing two things. Mixing and compressing the dough togethern.

[@leavingitblank9363]

I do it all in the processor. It's faster so the ingredients don't warm up as much.

[@thatsmypizza]

Hey! We are interested in your content. We want to know if you love to try out our kitchen utensil kit.

[@johnwoodward4175]

where's your apron?

[@GaetanCharest]

Please improve the sound. Content is interesting, hard to listen

[@Pacifiction]

Are you deaf lmao?

[@annsmith7207]

Wow! That's kinda arrogant ! Get two knives and cut the flour and lard --- yes,, lard --- that is in small pats of butter size---- criss-cross the knives when cutting the lard into very small -- pea sized --- pieces. Yes, it is old school...yes, it's lard ----you either want a fabulous pie dough or you don't . It's just that simple. 👏✨👏✨👏✨👏✨👏✨👏

[@jamesmartinez1633]

He turns off the comments because he can't take real constructive criticism. That should tell you everything people.

[@leavingitblank9363]

Then what's this?