tag:blogger.com,1999:blog-7173052990851751381.post4583227243538405997..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Buttercrust Pastry Dough – Good Friday or AnytimeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-7173052990851751381.post-84302252335124353712019-08-18T16:35:25.308-04:002019-08-18T16:35:25.308-04:00Do you think this buttercrust pastry would work fo...Do you think this buttercrust pastry would work for pasties? I have already watched your video on pasties, but this one looks soooo tasty. Your thoughts, please? Thank youAnonymoushttps://www.blogger.com/profile/14677380811698642677noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31201449932245062242019-03-31T19:16:04.426-04:002019-03-31T19:16:04.426-04:00afternoon great work and thank you .. when you say...afternoon great work and thank you .. when you say <br />2 cups flour (measure carefully, do not pack!)<br />how many grams or once of flour would you say that is ?<br />thanks in advance <br />Anonymoushttps://www.blogger.com/profile/05265809036848182353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31939705861481617132018-10-14T18:40:45.208-04:002018-10-14T18:40:45.208-04:00I absolutely love this recipe, and have used it ma...I absolutely love this recipe, and have used it many times - in fact its on my todo list for tomorrow for some creamy delicious chicken pot pie. But I want to talk about what I did last night; I have been craving a corn dog something fierce and I honestly did not want to drag out the big fryer or worry about filtering the oil and then the clean up. So I searched online for a baked version, none of them really looked any good - and tbh it was all the same technique as frying them but just putting them on a tray to bake and most of the time doing that the batter just falls right off. Then I found some inspiration from the baker mama and her baked corn dog recipe and decided that instead of doing everything by hand making the dough I'd come right here to your buttercrust pastry dough and instead of using 2c AP flour, use 1c AP flour and 1c cornmeal. It worked! <br />I figure this would also be great for a tamale pie and other such things and I can't wait to experiment more but I also wanted to share. I did 8 whole lg corn dogs and as you ate them they started to get a bit fragile for the last bite or two so I figure its best to do mini corn dogs in future. But while I'm not doing this cornmeal pastry for my chicken pot pie tomorrow I'm definitely going to be playing around with ideas for it, maybe some mexican taco handpies or chili pot pie!Novoniahttps://www.blogger.com/profile/14134146887481030348noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31398424791821105952018-10-03T16:14:51.931-04:002018-10-03T16:14:51.931-04:00I followed the recipe to the letter, and watched y...I followed the recipe to the letter, and watched your video several times, yet when I used the pastry to make a pie, the crust did not brown even after 40 mins at 170 degrees C. It came out as stiff and hard as a piece of cardboard. What went wrong? any suggestions? Thanks.<br /> Anonymoushttps://www.blogger.com/profile/15806680899033826342noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17210746557192135842018-09-20T13:02:10.313-04:002018-09-20T13:02:10.313-04:00Is this plain or self rising flour? I love your vi...Is this plain or self rising flour? I love your videos!Anonymoushttps://www.blogger.com/profile/13443614691988127170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28429054358805757272018-06-13T18:52:42.807-04:002018-06-13T18:52:42.807-04:00little late to the party yet I made them today but...little late to the party yet I made them today but the dough was too dry to come together..do you think needed more water? I put 6tbsp as in the recipe..and when I stretched the dough it cracked everywhere :(Anonymoushttps://www.blogger.com/profile/08252632362418395935noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14270229195632085232018-03-25T17:30:52.259-04:002018-03-25T17:30:52.259-04:00Best. Pie. Dough. Recipe. EVER!Best. Pie. Dough. Recipe. EVER!Anonymoushttps://www.blogger.com/profile/09158010731838256408noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-822203661695637772018-02-24T22:16:46.307-05:002018-02-24T22:16:46.307-05:00Hi Chef, I made 3 batches of this dough today for ...Hi Chef, I made 3 batches of this dough today for empanadas. It worked out very well. My butter was in the deep freeze and strangely, I think that was TOO old. Some butter chunks were quite large. Almost the grated butter trick from your tourtier recipe might have helped me. But, all in all, this was awesome crust. It was workable and sturdy, tender and flakey. It did not brown well for me, using 425F. But who cares?! The 3 fillings and dipping sauce were the stars,supported by a brilliant pastry carrying case. All of your tips were useful, especially since I rarely bake. Thanks for so many great recipes.Dave ....https://www.blogger.com/profile/06340206720526412975noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67606879261202868172018-02-18T04:35:00.279-05:002018-02-18T04:35:00.279-05:00Chef John, can you tell me what size pie dish this...Chef John, can you tell me what size pie dish this crust will make? 9 or 10 inch? Chellehttps://www.blogger.com/profile/13617911235737026331noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60682073884296478262017-12-21T20:58:47.914-05:002017-12-21T20:58:47.914-05:00My husband on the hunt found your video .. thank y...My husband on the hunt found your video .. thank you. What temp and time would be used for a turnover or beef pie? Merry Christmas! and thank you.artboxhttps://www.blogger.com/profile/09987964679850996566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1603288552465500482017-11-07T15:56:34.368-05:002017-11-07T15:56:34.368-05:00HI Chef John,
First I have to say that I really l...HI Chef John,<br /><br />First I have to say that I really love love love your videos! <br /><br />I have used the recipe for the butter pie crust as well as the Butter Crust Pastry Dough, and I am wondering why there is no sugar in the pie dough?<br /><br />Anyway both recipes are awesome, I am just puzzled about the sugar.msprycehttps://www.blogger.com/profile/12449690916279401364noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61266446702725955892017-10-13T09:39:15.688-04:002017-10-13T09:39:15.688-04:00Hello Chef John,
I made your butter crust recipe t...Hello Chef John,<br />I made your butter crust recipe twice with a measure of success for a budding Foodie. My issue relates to dough being too stiff and cracking upon rolling out. What can I do to make the dough more pliable as seen in your video: a tad more water or a tad more butter or allowing the dough to warm up?<br />Or even all of the above!<br />I just need to Putin my best efforts!<br /><br />Sullivanspapahttps://www.blogger.com/profile/04556291907302774452noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48869420172357164022017-10-02T09:54:15.626-04:002017-10-02T09:54:15.626-04:00I like how easily this dough comes together! Easy ...I like how easily this dough comes together! Easy to work with, too. An egg white wash with turbinado sugar made a nice top crust. HInt: you might want to hold back on adding all of the water at once. Add most of it, then test the dough with the pinch test, then add the rest (or a bit more) as needed. Too much water, and the dough will ball up in the processor. <br /><br />The one thing that I question about this recipe is that it makes enough for a "large pie". If that means top and bottom crust, then no. I had to stretch it pretty thin for a 9.5 inch dish. I would definitely increase the recipe by half for a 9" pie, double for a bigger one. The recipe should specify single or double crust pie.<br /><br />Thanks for the recipe and the helpful video!Anonymoushttps://www.blogger.com/profile/03815973935599093158noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75824470174104671562017-07-16T21:20:27.964-04:002017-07-16T21:20:27.964-04:00Where's the duck put pie recipe?
My god, man!...Where's the duck put pie recipe? <br />My god, man! Do you think this is a game? !?!Bobhttps://www.blogger.com/profile/05652412634506678554noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58925746403632013732017-07-16T14:52:30.149-04:002017-07-16T14:52:30.149-04:00Well Chef John, you were my last hope at ever bein...Well Chef John, you were my last hope at ever being able to make any sort of pie crust. Sadly I was not able to achieve your results. I made sure to freeze my butter overnight in tiny cubes, I even weighed it to make sure it was the right amount as I was cutting it from a whole brick. I froze some water in the freezer overnight as well to add, (I thawed it a bit and added cold water to get ice water for those that would assume I dumped ice chunks in there). I spooned my flour into the cups and leveled it off so it wasn't packed down. I think I even have the same food processor as you.<br />I didn't have to pulse it for hardly even a minute however to get the same consistency. My final "dough" had that same bread crumb appearance. <br />When I was trying to shape my first round (I made 2 batches), it wasn't tacky enough to pick up the pieces and was cracking already as I was trying to shape it into the round flat ball to put in the fridge. <br />My second time I used a bit more ice water and was able to get a better tack to the dough (2 tbsp extra was added) This was the ball I ended up using to make my strawberry hand pies. <br />I quartered the ball after leaving it in the fridge for several hours, and attempted to roll it out as is. Impossible. It was way too hard and even after warming with my hands a bit, it cracked. I fixed it and filled my pie. As I was transferring it to the baking sheet, a hole ripped in the bottom. I flipped it over and used the hole as my vent. This was the "test" run. <br />The remaining quarters I let sit out until they were still cool but malleable. I got better at rolling them out etc. however it was impossible to mold and or roll out the initial "triangle" from initially portioning it out, even after I rounded it up again.<br />My test pie was finally done, my crust was no where near as golden brown (I egg washed and sugared it) and it was the antithesis of flaky. The remaining pies are currently baking, but I doubt my result with them will be any different. <br />I have tried so many recipes for pie dough and they always turn out the same. Not flaky at all and they usually crack like mad. I will say that after letting them sit out a bit to warm up, they did not crack but slightly threatened to. <br />It tasted flat, but that was likely my fault as I did not add salt since I was using salted butter. <br />I've not decided yet if I'm ready to out this much effort back into pie crust again to be faced with failure, but I will be sure to remember NOT to skip the salt with salted butter. Anonymoushttps://www.blogger.com/profile/00441949188297606739noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21850641689794859702017-06-19T20:57:30.656-04:002017-06-19T20:57:30.656-04:00For how long am I suppose to bake it?For how long am I suppose to bake it?Raquel Francohttps://www.blogger.com/profile/13247119621538031583noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89949466054647539202017-05-31T20:32:21.814-04:002017-05-31T20:32:21.814-04:00Dear Chef John, I want to know if I can prepare be...Dear Chef John, I want to know if I can prepare beef hand pies, and freeze them unbaked, to bake it later.Cathiehttps://www.blogger.com/profile/17506212602944778582noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34321774589069149052017-04-20T17:02:06.201-04:002017-04-20T17:02:06.201-04:00If you are having problems with this recipe then y...If you are having problems with this recipe then you are not doing what you are told! The only small change I made was a little more butter. You're awesome Chef, keep it up!Anonymoushttps://www.blogger.com/profile/18434903884504365426noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39829017694409442622016-06-24T18:36:13.345-04:002016-06-24T18:36:13.345-04:00What is the oven temp and cook time pls?What is the oven temp and cook time pls?Anonymoushttps://www.blogger.com/profile/08148368748614025869noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43711344598152203572016-03-26T17:45:26.438-04:002016-03-26T17:45:26.438-04:00Am about to make these pies for the 3rd time. I ha...Am about to make these pies for the 3rd time. I have trouble enjoying them as my wife cannibalizes the crust as they are cooling and I am left with an apple cookie. Can this dough be frozen? Love most of your recipes, except Coquiiles St. Jacque, as that is now the only way she will eat scallops...Anonymoushttps://www.blogger.com/profile/11701558251904156723noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66311599521550183902016-02-11T12:37:09.074-05:002016-02-11T12:37:09.074-05:00There are actually 4 sticks in a pound package of ...There are actually 4 sticks in a pound package of butter, so one stick is 4 ounces. Regardless of how your butter is packages, you want 1/4 pound! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82532601594382082452016-02-11T05:35:06.732-05:002016-02-11T05:35:06.732-05:00Hello, I am getting ready to make these and wante...Hello, I am getting ready to make these and wanted to verify the recipe. The video say 1 stick of butter but the written recipe says 4 oz which is half of a stick. How much butter do you actually use and does it matter if it's salted or unsalted butter? Looking very much forwarded to making and more importantly EATING these! Thanks!Jimnastichttps://www.blogger.com/profile/15589527778537221591noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9272768486926973992016-02-01T16:46:31.212-05:002016-02-01T16:46:31.212-05:00Made these for thanksgiving - they were AWESOME!!...Made these for thanksgiving - they were AWESOME!!! Literally the best thing I have ever tasted! THANKS Chef John -- You are my FAVE!!CarmenMhttps://www.blogger.com/profile/04729934332437224890noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32349829943590816852016-01-06T00:28:22.374-05:002016-01-06T00:28:22.374-05:00This comment has been removed by the author.Kitty Pawshttps://www.blogger.com/profile/02636094637831623038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84712514932903098662015-11-19T13:38:01.934-05:002015-11-19T13:38:01.934-05:00Hello! I am planning on making your apple pie reci...Hello! I am planning on making your apple pie recipe this Thanksgiving, but I'm not sure if the dough will be enough for a double crusted 9 1/2 inch pie...Do you think I should double the recipe, or will it be enough?Anonymoushttps://www.blogger.com/profile/12518005906143830273noreply@blogger.com