This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust. __________ CLICK FOR RECIPE ___________PRINTABLE RECIPE: https://thestayathomechef.com/pie-crust-recipe/ Butter versus shortening in pie crust 00:00:22Cutting fat into flour with pastry cutter 00:01:00Texture of pie crust dough before liquids 00:01:22Why add vodka to pie crust 00:01:27Shaping and dividing dough in two 00:02:29Wrapping pie dough in plastic wrap 00:02:44Rolling pie crust out 00:03:08How to transfer pie crust into pie plate 00:03:40Trimming pie crust 00:03:48How to make a fluted edge on a pie crust 00:03:50How to blind bake a pie crust 00:04:20Pie weights 00:04:30How long to pre-bake pie crust 00:04:50Ingredients 2 1/2 cups all-purpose-flour 2 tablespoons sugar 1 teaspoon salt 3/4 cup unsalted butter cold 1/2 cup vegetable shortening cold 1/4 cup ice water 1/4 cup vodka chilledInstructions1In a large bowl, stir together flour, sugar, and salt. 2Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together. 3Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand. 4Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork. 5Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap. 6Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs an be frozen for up to 3 months. Thaw in the fridge overnight before using.) PRE-BAKING PIE CRUSTS1Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even. 2Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust. 3For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling. 4Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
[email protected]The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. Were taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
