Making Pie Crust with Your KitchenAid Stand Mixer

[@AmyDeo378]

The best part is there isn’t any time skip! I made it alongside her in real time ☺️

[@epicuricloud]

Love that! Hope you enjoyed!

[@29Fiorello]

So glad that you showed the shortening and butter mix results. thank you!

[@epicuricloud]

You are so welcome!

[@israelins1]

i'm going to make this pie crust and Strawberry -Ruhbarb Pie! Your the Best! Thank you! My wife is going to love me making this pie! Its one of her favorites!

[@pamelaburdick8366]

I will make pie more often now, thank you

[@artd.1498]

You made that look so quick and easy. I like that. Other videos make me feel that it’s so complicated. Thank you!

[@epicuricloud]

Glad it was helpful!

[@spearageddon3279]

Fantastic! This appears to be the most informative pie crust video I've found. Will be making some soon. Thank you! 😊

[@rebeccaamedio3825]

Wow! That was easy - So much easier than by hand! What a beautiful pie crust! God Bless You! Thank you!!

[@epicuricloud]

Thank you too

[@Gramlsd4]

I love my Kitchen Aid fir making yeast breads. I knew there had to be a way to use my mixer to make pie crusts! Thank you fir showing me how to do it!!💖

[@epicuricloud]

Glad it was helpful!

[@suebean4788]

Excellent tutorial, it was awesome. Everything you said was excellent information. Thanks so much, first time using my KA for pie crust and after watching your video, I’m sure I’ll succeed. Thanks again and Merry Christmas for 2024. Oh and first time not using vinegar or egg in it…

[@destinyjimenez4199]

I Love how buttery and flaky it comes out ! I’ve now made several Dutch apple pies with it.

[@epicuricloud]

So happy to hear Destiny!! Enjoy those pies!

[@israelins1]

Looks wonderful! You're the Best! Thanks for your videos. Go KitchenAid!

[@epicuricloud]

Thanks so much! 😊

[@danielleshelbourne220]

Thank you so much for this video. I have a food processor and a Thermomix but I find pastry made in them comes out tough. I love the control you get by using the KitchenAid stand mixer. I have the new pastry beater should make this process even easier. I appreciate tremendously the time and effort you put into making this video. Thank you so very much. 😊

[@epicuricloud]

You are so welcome! - I totally agree on the control part!

[@shawnjimenez2078]

Finally, somebody points out adding ingredients evenly, even when mixing. I hate just throwing spices all on top of each other lol

[@israelins1]

My Daughter-n-law loves the Shave Ice Attachment! I bought her one when you and David were selling them on QVC. Thank You!

[@clorenger]

Thank you! That was super helpful.

[@epicuricloud]

Glad it was helpful!

[@tyler1673]

This is helpful for understanding English scones as well

[@reneehughes7860]

Added crisco to my shopping list. Another great recipe. Your videos are so easy to follow. Thank you.

[@epicuricloud]

Hope you enjoy

[@Heimsdalsgate]

This really helped! Thank you!

[@epicuricloud]

Yay! Glad it was helpful! Thanks for watching!

[@agdahart5234]

Can you leave it for 2 or 3 days in the refrigerator? Great demo. Makes it look possible to make my own! Going to try this instead of store bought crust! Thank you!!

[@epicuricloud]

Yes you can! Form in a flattened disc shape and Wrap well in plastic wrap then put in a zip bag. I wouldn't go past 3 days - it may start to oxidize (or turn a little grayish)

[@robersusan]

Do you use an egg wash on your crust for fresh fruit pies like rhubarb or apple? If so, how does that work?

[@jms4evr]

Can you use butter flavored Crisco with this recipe?

[@epicuricloud]

Yes you can!

[@dacianpb]

Hi Tina, will the pastry beater do a better job than the flat beater? What is the difference? Also, will there be a demo of the pastry beater soon? I've been on the fence about it since it came out, but I haven't seen any demos and they don't offer the 7qt Pastry beater on QVC. Thanks in advance.

[@epicuricloud]

Hello! Yes, I did a couple short demos during the most recent TSV on QVC - but it sold out pretty quickly. The pastry beater seems to work more quickly and seems more efficient than the flat beater. But both will work with pie crust.

[@mssavedin92]

yep...I made that lastnight, finished baking the tarts half hr ago...pretty darn good. I'm so happy to have (THOUGHT) it was even possible to make a pastry in the stand mixer...why did it take so long? I sure dont know hahaha. So many possibilities now. Thankyou

[@epicuricloud]

Yay! So glad the video was helpful for you!! Enjoy those tarts!

[@VJROMULUS]

Now that they have the pastry beater, you might want to update the video using the pastry beater. Just a thought as I know you love to bake and such and the pastry beater real cool for this.

[@ElaineKronhaus]

Can I use lard instead of shortening ?

[@epicuricloud]

Hi Elaine - You could certainly try it! I haven't tried it myself so can't speak to it personally.

[@leontrabachino8824]

THANK YOU

[@Brianna-qq1oc]

Hi Tina does the glass bowl fit the 6 quart kitchen aid?

[@epicuricloud]

Yes they do on certain models - you can always contact KitchenAid.com for info. about your particular model.

[@suebean4788]

Would I omit the sugar for a savoury pie like a Tourtiere/Meatpie or a quiche…thanks.

[@epicuricloud]

Glad you found helpful! I always leave the sugar in. It's up to you. It doesn't make it really "sweet" - just lends balance.

[@mariamessa2547]

Hello, thank you for this! Excited to see a pie dough recipe made in a stand mixer! I plan to try this but have two questions: 1. Can I use butter only? 2. Can I use the paddle attachment? The one for cookies

[@epicuricloud]

Yes you can - but sometimes all butter pie crust is a little trickier to roll out - keep it nice and chilled. For pie crust I like the flat beater (paddle) or the new pastry beater. Enjoy! Happy Baking!

[@mariamessa2547]

@@epicuricloud Thank you for the quick reply, can't wait to give this a try 😁

[@ermajaramillo7815]

Wow! Very nice video!! Where can I get that gray scrape tool you were using?

[@epicuricloud]

Here they are - I love the larger one when working with doughs. (they're on Amazon too.) www.target.com/p/kitchenaid-2pk-scrapers-set/-/A-53321458?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=c&location=9007339&ds_rl=1246978&ds_rl=1247068&ds_rl=1248099&gclid=CjwKCAjw88v3BRBFEiwApwLevQhrybhixAFfAl6aT2vJ12GOGsX6H2cuduJQal-Rvh1Z8Ev3w6rxJhoCKjUQAvD_BwE&gclsrc=aw.ds

[@mishamehta5176]

Hi - what do I do if I don’t have this paddle? Can I use the whisk attachment or dough hook?

[@epicuricloud]

Hi Misha - hmm - that's a puzzler! I haven't tried with either. Are those the only beaters you have? Do you have a flex edge? Do you have a food processor? you can always make by hand too! With a handheld pastry blender or use two knives like many grandmothers have over the years.

[@sherryseitz1889]

What Lind of rolling mat are you using in yo9ur video

[@epicuricloud]

It's a KitchenAid I received years ago - I haven't seen them anywhere recently - I do get asked about it too!

[@beerobins461]

Thanks for sharing but I would like to know how long to mix the flour with the shortening, the flour mixture with the butter and the flour mixture with the ice water. If you could please provide that info, I’d appreciate it, as not to over mix. Thank you!!!!!!

[@epicuricloud]

Hi Bee - I can't give an exact time as a lot of factors can make the time different - temperature of room, ingredients, size the butter is cut etc. You want to mix the flour with the shortening and butter until the texture looks "sandy" and the largest pieces of butter/shortening are about the size of a pea. When you add the water - add a little at a time, until it's shaggy, but when you press some together in your hand - it holds together easily. You don't want it to be a smooth ball of dough like pizza dough.

[@beerobins461]

Hello. I have more questions about making the pie crust. Can you help?

[@epicuricloud]

@@beerobins461 What questions do you have Bee?

[@rebeccaamedio3825]

Hi! When I make fruit pies, with designs on the top crust, there are issues where the filing boils over, before the crust is nicely browned - which results in me pulling my pie out of the oven too soon for a blonde pie crust (cooked, but not nicely browned) - Can you please make a video with tips on how to keep the filling from boiling over? Thank you.

[@epicuricloud]

Hi Rebecca! Thanks for reaching out! I would recommend trying to use a little deeper pie plate - or building the crust edge up a little taller. Maybe using a little less filling? Make sure to have a sheet tray under the pie in the oven to catch any drip over. Take care!

[@rebeccaamedio3825]

@@epicuricloud Thank you so much! I will try all of those things. Have a great day!!

[@garypostell5268]

German Chocolate pecan pie awwww yeah!

[@epicuricloud]

YUM!

[@mssavedin92]

WOULD YOU RECOMMEND THIS TO USE TO MAKE TART SHELLS..EXAMPLE": BUTTER TART SHELLS? Thankyou, well done

[@epicuricloud]

Yes, should work well! Saw your other comment too - I did say flour - but added a note on the bottom of the screen that I meant to say water. Take care!

[@melaniesimpson6322]

Hi Tina....how would I use my crisco shortening in the can? Measure and chill? Or do I need to get the sticks? I've never bought crisco like that....didn't even know they had it like that...haha

[@epicuricloud]

Hi Melanie - You can just scoop with a measuring spoon and chill. Yes, the sticks are handy! Have a good day!

[@melaniesimpson6322]

@@epicuricloud thanks for the fast reply!! new subscriber :-)

[@EhCloserLook]

I only have butter to make my pie crust... should I go out and buy shortening???

[@epicuricloud]

Hello - I always use a little shortening - helps make the dough a little more manageable. You could try all butter - maybe just need to tweak the moisture level.

[@EhCloserLook]

@ Thank you for your response. (That said, I did go to the grocery store last night and bought some shortening. 🙂)

[@HootDadChannel]

Thank you! I needed mine to be vegan so I used vegan butter. It worked well although it was a bit dry. Next time I may try adding more vegan butter - or maybe more water. Still, very helpful video!

[@epicuricloud]

Sounds great!

[@MagicalCat07]

Help!! My crust keeps ripping apart when I try to lift it. Even to curl it around the rolling pin

[@epicuricloud]

Hello - Yes, pie crust dough can be a little finicky. Make sure it's somewhat chilled and not too thin. This video has some good methods for transferring crust. But you can always fix cracks and fill in a piece if needed. Just dampen the edges a little bit by dipping your finger in a little water and dab it on. Then press together. Don't be discouraged - I almost always have to make a repair here and there. kzbin.info/www/bejne/iJKYooejfsdlm5Isi=BcYiVn-rTDhyw9rS

[@charlottep3165]

how long do you bake this for?

[@epicuricloud]

Hi Charlotte - I just added a link to that pie recipe in the video description. Basically... "Bake the pie on a lined baking sheet for 20 minutes at 400 degrees. Turn the oven down to 350 degrees and bake for 30-40 minutes more or until the filling is bubbly and the crust is golden brown. If the crust starts to get too dark in any area, lightly cover that area with foil. Let the pie cool on a wire rack for 3-4 hours or until room temperature. This is important as it allows the juices to fully thicken. Serve with vanilla ice cream or whipped cream."

[@mrblanche]

Have you used vodka instead of water, as recommended by America's Test Kitchen? (Because alcohol won't make gluten.) I love strawberry-rhubarb, but my favorite is green tomato mincemeat (recipe available on request).

[@epicuricloud]

I have tried the vodka pie crust before, but ended up going back to the "good old" basic recipe. For me, I like the taste, look and workability of this recipe. Here's an interesting article from Serious Eats (I think he was the originator of the vodka method and he doesn't use it anymore...) www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html

[@icemancometh8679]

Does anybody know how to handle the rhubarb straight out of the garden? I think you have to string it like celery. I heard parts of it are poisonous and do you have to cook it first because it's real course? I think making a strawberry rhubarb pie is very hard because you have to have the right amount of sweetness and tartness.

[@epicuricloud]

I believe it's the leaves of the rhubarb that you want to avoid. I have never needed to string it. I just slice into 1/4 to 1/2 inch pieces.

[@guy5ful]

Mom used to cut skin off rhubarb before diving, so that's what I do, it seems to remove strings

[@icemancometh8679]

@guy5ful She's a diver? Why on Earth would she peel rubarb before diving into water? Ha ha ha ha ha! I want her recipe! 🥧🥬🧾 😁

[@CShannon1991]

I am a little intimidated by making pie dough and I just bought the stand mixer.

[@epicuricloud]

Congratulations on the mixer! Watch the video - I take you step by step. I think it's a little easier in a stand mixer than a food processor as the food processor goes so fast - it's easier to get too wet. Let me know if you have any questions!

[@worshipGod001]

Why measure the butter by tablespoons obviously you have cut sticks or a block, give us the weight

[@epicuricloud]

I use 1 1/2 sticks butter, 12 tablespoons - that would be 6-ounces or 165 grams.

[@ExcelsiorElectric]

"Craggly" ok got it.

[@mikebakers2163]

isn’t that a lot of shortening 🤷🏼‍♂️

[@epicuricloud]

You can swap for more butter if you prefer - pie crust has a good amount of fat in it.

[@bettytroutman5398]

and how did the crust look when it was baked? a cooking procedure without a finish is useless.

[@epicuricloud]

You can see the finished crust in the photo!

[@David-burrito]

I would have liked to watch you rolling out the dough, is that in a different video? The pie video only shows cutting out the stars. This video was very informative, I'm ready to go! Thanks.

[@epicuricloud]

Thanks David - I'll need to make a rolling one!

[@David-burrito]

@@epicuricloud my pie is in the oven at this moment, but the crust is definitely not as pretty as yours. First pie in my life with apples picked from a buddy's tree. Thank you for your reply.

[@epicuricloud]

@@David-burrito I bet it is going to be scrumptious and probably smells amazing! Enjoy!

[@David-burrito]

Hi, I have a question if you have the time: I followed all of your instructions about keeping everything cold, I chilled the finished dough in the fridge, but it doesn't roll out easily when it's cold so my dough ended up too thick. So if I let it warm up a bit to roll it, won't the little bits of butter melt which would defeat the purpose of keeping everything cold? Thanks. I wanna do another one.

[@epicuricloud]

@@David-burrito Hi David - yes, seems counterintuitive - I hear you! But if you let it warm up 20-30 minutes it will be just fine. Has to be somewhat pliable to roll out or it will just crack a lot. When you form your discs of dough to put in the refrigerator, don't make then super thick - that way it'll take less time for then to be "rollable".

[@pamhoward2728]

I don’t know what went wrong, I did exactly what you said followed all instructions and my pie dough was a disaster. I had to throw everything out including my homemade peach pie filling. I couldn’t make the pie because the crust was a nightmare. What a waste of my time and money. I can’t afford to make mistakes in these hard times, I just dumped my whole peach filling in the trash can because the crust instructions were a total lie. The dough didn’t roll out melts sticking to my rolling pin and falling apart.

[@epicuricloud]

oh gosh Pam - so sorry to hear. Perhaps the dough needed to be chilled longer?

[@j.newell9912]

I hate to have to download the program to add to Chrome. More and more people use it but I don't download recipes I have to add extensions to chrome. Maybe the originator gets paid but I hate these extensions. I like Tina's recipes but not worth scrambling and giving permission to get them.

[@epicuricloud]

Hey there - This is Tina. All my recipes are available on my website: www.epicuricloud.com I'm not sure what the downloading is?

[@jenniferboudreau8925]

Hiii

[@epicuricloud]

Hello ( :

[@beerobins461]

Unable to leave a comment for some reason

[@epicuricloud]

I see your comment!

[@bryantsifers7045]

When you hold it up put next to camera so we can see by hide you face we can't read your lips

[@epicuricloud]

Thank you for your kind suggestions!

[@4thehive]

poor camera work zoom in

[@epicuricloud]

Thanks for your kind thoughts - I film my videos by myself - so generally not able to zoom in.

[@ruskiryan2398]

Salt is Salt all around the world, why bring religion into a recipe ? "Kosher Salt" no different than Catholic Salt or Bohemian Salt. SALT IS SALT!

[@epicuricloud]

You are welcome to use whatever salt you like - Coarse Kosher salt is what it says on the box. I like to be specific about the ingredients so folks know if they are trying to get the same results. generally if using regular table salt you need to use less as the grains are much smaller and the taste is stronger. (plus it generally contains iodine)

[@pmajoreve]

Thank you ❤

[@greeninju]

Thank you! This is so helpful

[@epicuricloud]

Glad it was helpful!

[@beerobins461]

Thanks for sharing but I would like to know how long to mix the flour with the shortening, the flour mixture with the butter and the flour mixture with the ice water. If you could please provide that info, I’d appreciate it, as not to over mix. Thank you!!!!!!

[@epicuricloud]

Hi Bee - Thanks for reaching out! Can't give exact numbers as it depends on a lot of factors. (temperature in house, temperature of ingredients, how small you cut the pieces of butter and shortening, etc...) The flour with the shortening and the butter, you want to mix until the largest chunks of butter remaining will be about the size of a pea, maybe a bit larger. The rest of the mixture will look a bit "sandy" in texture. For the water you want to mix until the mixture looks "shaggy" and is starting to stick together. (not mixing until it is a smooth ball like some yeast doughs). You can test by picking up some dough and squeezing in your hand - if it holds together easily then it's mixed enough and wet enough. Hope that helps!! You really have to use your eyes to determine when it's mixed enough. Hope that helps!

[@beerobins461]

Will let you know how I make out😀