PMAT Live! Episodes 21a, b and c: All Things Pie Crust

Blind Baked Pate BriseeSo, it’s Labor Day here in the good old U. S. of A. And I can’t think of a more appropriate post than this one.  Making pie is truly a labor of love, and making this videos was also truly a labor of love.

If you are intimidated by making a pie, I think these videos will be of help to you.  The first one is a Question and Answer video all about pie crusts that addresses everything from the different kinds of fats you can use to how to keep the crust from shrinking.

The second video is a detailed look at actually making the dough.  Many videos that I’ve seen tend to gloss over the Dough Making portion so they can focus on the rolling, but if your dough isn’t made correctly, rolling can be a nightmare.  If you really want to know what your dough should look and feel like when it’s ready, this section is for you.
The third segment is of rolling out the dough, lining the pie pan and blind baking. In it, I show you guys a way to roll that requires no added flour and eliminates the possibility of sticking.  Also, I spend quite a bit of time showing you how to ease the dough into the pan and form it to minimize shrinking in the oven.  If your biggest fear is having your crust come out all shriveled and sad, this video should give you some piece of mind.

And let me just state that the dough I make is butter rich. This makes it tasty, but also fairly difficult to work with.  I made this particular dough to show you that you can make a successful crust even with a temperamental dough.  Also, if you can see it done with a crotchety dough, you’ll feel better about making it with a more forgiving dough.

You can certainly use the recipe for pâte brisée that I use here, but feel free to use your mom’s, aunt’s or grandmother’s favorite recipe.  If you’re feeling spunky, try a “standard” pie crust recipe with a ratio of 3 parts flour:2parts fat:1 part water (give or take) along with a healthy pinch of salt and sugar.  (The brisee ratio is 3:2.4:1)  Thanks to Michael Ruhlman for setting that Ratio* out there in the world.

Anyway, I do hope you find the videos useful, helpful or at least Mildly Entertaining. Thanks for reading and watching, and have a lovely day.

Do you have an idea for a tutorial video? If so, let me know in the comments and I will try to Hook you Up.

 

*This is an affiliate link to Amazon. If you buy through this link, Amazon will toss a few cents my way which we will use to help us feed our kittens.

 

 


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    • says

      Hi there, @c891229e4c468a2da6db7260143b2d56:disqus ! Since this pie dough has a bit more fat in it than “normal” pie dough, if you master this, you know that you can work with any pie dough. So hooray! I generally bake somewhere between 350F and 375F and adjust the heat up or down if things are browning too quickly/not quickly enough. Most folks want to set and forget their oven dials, but you have to always be looking at what’s happening and be able to adapt and adjust as necessary. :) Good luck with it, and please let me know if you have any more questions. :)

  1. Al Leclerc says

    choosing AP FLOUR VS PASTRY FLOUR AND BUTTER VS SHORTING
    ENJOY YOUR SHOWS ALAN FROM CONNECTICUT CULINARY INSTITUTE GRAD.2012

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