Stella Parks' No-Stress Super-Flaky Pie Crust | Genius Recipes

[@tryprz]

Using this recipe just 2 days ago, I made a chicken pot pie, blind baked, top crust. And, according to my 17 yo, the crust was the best he'd ever had. Yeah sure, he'll eat whatever crust I make and usually comment on the entire pie. But to single out the crust? I knew then that this recipe was special. Thanks so much for posting and sharing a really, really good recipe.

[@food52]

So glad you enjoyed this recipe! Love to hear it being used in savory recipes, as well as sweet!

[@rm6700]

I dread making pies. I hate rolling chilled hard dough, the inevitable cracking of the edges, the way it breaks apart when you try to put it in the dish. But the want for pie was strong today so I decided to give this a try, and I have to say, this dough was a dream. It handles well, and I love the technique of rolling it out prior to chilling the entire thing, which made the whole thing easy to roll out. Needless to say, it was absolutely flaky. I’m inspired to make more pies because of this crust.

[@sharonolsen6579]

First: I love this method and .. I have NEVER tried it.. * gasp * : 0 But after watching this demonstration I really want to step out of my comfort zone and give it a try ! Great demonstration, and really enjoyable too !! Next: A little about pie pans --- After decades of baking pies, the glass pan IS without doubt the BEST choice... Not only can you see what's going on, you never get a soggy bottom with a glass pie pan ! I have tried them all.. glass is BEST !

[@anblesduke6360]

Darling helper!!! Thanks for the recipes as always!!

[@SpringismySeason]

I tried a high butter dough on Thanksgiving. I folded for a rough puff dough. While it puffed beautifully and was crisp and flakey around the edges I sampled, after it completely cooled it soaked up the moisture from the apple filling and was limp when I served myself a slice. I am not convinced that a high butter dough is strong enough for a pie. I am trying Rose Levy Beranbaum's Flaky Cream Cheese Crust for Christmas.

[@marybethlynchverga1974]

Ok, Ladies, I am going to give your pie crust a shot....loved your video, made me smile...I am an American living in South Africa....hosting Thanksgiving dinner so I am working on my pies tonight.....wish me luck!

[@food52]

Good luck Marybeth!! So glad you enjoyed!

[@singe0diabolique]

Finally! a pie dough that won't make me crazy!!!

[@allisonwhisler4149]

I am going to try this crust recipe. I make the most delicious coconut meringue pie. But my crust is SO UGLY and either too dry or too heavy. I’ve tried and tried. Fingers crossed this one works!

[@food52]

Let us know how it goes, Allison!

[@Aegyogirl69]

Watch Stella Parks' video on making this pastry on Serious Eats' website. Far more informative. Also read her article on this pastry.

[@xiakeller8429]

Came upon this recipe last year, love it!

[@food52]

Thanks, Xia!

[@kate56ful]

I never had the desire to make pie cus making crust take too much time. But after this recipe I just might make pie for the first time cus this looks very easy.

[@Stardust_4300]

I've always rolled my crust then chilled or froze until ready to use 💖💖💖

[@food52]

We agree, that makes things so much easier! Thanks for sharing, Bea!

[@mabdub]

This is a very good recipe and it blind bakes beautifully but how do you parbake the crust for a dish like quiche lorraine?

[@dorisjimison7590]

Love you two! Where did you get those rolling pins?

[@food52]

Glad you enjoyed the video Doris! You can buy the rolling pins in our shop: food52.com/shop/products/4549-lovely-baking-rolling-pin-set

[@beetroot48]

Delightful video

[@Pammellam]

What do you do with unused crust if you have some left over? I noticed there was lots left over. This crust looks so doable!

[@bl6973]

P T I dunno? Bake them off in fun shapes and eat them with like a sweet dip?

[@arugula_fan]

butter, cinnamon sugar and bake

[@ElaineKronhaus]

What temperature and time do you bake the crusts please?

[@e.e5695]

From where can i get these pots you use for mixing ? They look so pretty !!!

[@food52]

Hi Canim, those are Mason Cash mixing bowls -- you can buy them on our site! food52.com/shop/products/3920-mason-cash-cane-mixing-bowls

[@smsoum]

that is waay too much excitement

[@leonahawker7977]

Just wanted to let you know--there is really no need to put sugar in the bottom crust. I just prick my dough with a fork all over then back it. it turns out fine. This method goes way back at least to the 60s. happy pies!!!

[@food52]

Thanks for the tip Leona! Glad you enjoyed Kristen and Danielle's tutorial!

[@zeechops401]

Stella Park likes to use sugar because she uses "toasted sugar" in her recipes, so using this method is just killing 2 birds with one stone for her.

[@CookbooksonRepeat]

What is the filling for the pie you made? Rhubarb? Whatever it is, it looks delicious! I'd love to have that recipe, if you can link it.

[@food52]

Hi! Great question -- we used a cranberry-sage filling, which you can find here: food52.com/recipes/24907-cranberry-sage-pie If you're looking specifically for rhubarb recipes, we've got a bunch right here: food52.com/blog/10356-11-rhubarb-recipes-for-spring Hope this helps!

[@romafroimchuk3294]

Hi, what if I only have unbleached flour can i still use it?

[@food52]

Yes, that will work too!

[@romafroimchuk3294]

@@food52 hi , thank you for your swift response! Happy Thanksgiving!

[@dianabueno5540]

Can anyone tell me which rolling pin they're using in this video? I know it's The Lovely, but which size and what wood. I'm assuming it's the Maple? 1/8 inch?

[@charleswilson4598]

I love your dressup uniform. I think I could cook in your kitchen. :0)

[@dietrevich]

This crust comes out layered, but it's somewhat chewy.

[@jeanneamato5525]

I never use pie weights and no problems

[@renedelpardo5886]

Anxiety and confusion with something that humanity has done for hundreds of years .. :|

[@zeechops401]

That's what adds to the anxiety. So many people can make pie crust with no problem so when you mess up you feel bad. Eventually you worry over it so much you just keep messing it up.

[@rayw3332]

Add sugar to pie dough. Freeze butter part way, cut in to SMALL pieces. Add solid very cold shortening for flakiness. NEVER dump in water. Start a tbsp at a time. Put an ice cube in water. Use pizza cheese shaker with flour in it when rolling out dough.

[@food52]

Thanks for the tips Ray!

[@SweetPea1964]

Ray W What I find amusing is that you WATCH them just dump out the flour by hand, and just POUR the water in, and then you SEE how flaky the crust is, yet still are asinine enough to make it sound as if their way won't work--when it clearly did??

[@gerardjones7881]

its not stella parks anything, its called scotch or rough puff and has been around at least 100 years.

[@WinstonSmithGPT]

😂lol no

[@nancyhodge8090]

when you do it so fast and do not give recipe amounts its hard to follow

[@food52]

Hi Nancy, thanks for the feedback! Here's the recipe, in case that helps: food52.com/recipes/72570-stella-parks-no-stress-super-flaky-pie-crust