As I mention in the clip, you really want to use a food
processor for this. You can certainly use a wire pastry blender and do it by
hand, but it’ll take a while, and mixing in the ice water is so much easier
with whirling blades. I’m not sure I’ve ever achieved that same gorgeous
“breadcrumb” texture blending by hand.
If you’re going to use this recipe for some Easter pies or
brunch desserts, I hope you like the dough as much as I did. Just make sure
your butter cubes are frozen, and your ice water is, well, ice-cold water.
These are the keys. Do that, and you’ll have a pastry dough that tastes, feels,
and sounds fantastic. I hope you give it a try soon. Enjoy!
Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water
142 comments:
I'm so glad you decided to share that before the holiday. I was planning on making some pies. I can't wait to try it.
CHEF JOHN HI. YOU ARE THE BEST FOR ME, YOU REALLY ARE AND FUNNY TOO (FUNNY HA HA I MEAN) ONLY ONE THING I WOULD LIKE TO POINT OUT SINCE I AM GREEK AND GREEK ORTHODOX, ON GOOD FRIDAY YOU CANNOT EAT ANYTHING EXCEPT BOILED LENTILS WITH VINEGAR, AND VEGETABLES WITH NO OIL. GOOD FRIDAY FOR US IS A DAY OF MOURNING FOR OUR LORD JESUS CHRIST. SINCE YOU KNOW SO MANY THINGS THIS MIGHT BE SOMETHING EXTRA. PLEASE DON'T TAKE ME WRONG. YOU ARE ONE HECK OF A CHEF!
Sir,
I don't mean to be a demanding ass... but would you please do that duck and parsnip potpie as a video recipe. I felt a stirring in my loins when you presented that part in the video. (Oh,food porn, how I love thee:)
Just stumbled over your YouTube channel (I have subscribed!) and found your blog here... GREAT job of explaining how to make this. Will try making the Apple Hand Pies this weekend.
Later I'll check out some of your other things here. :)
Hey Chef John,
this dough looks awesome and I would love to try it, but could you also use pure vegetable fat for this? (I'm a vegan, that's why - nonetheless I love your videos with meat.)
Greetings from Germany
Susanne
Tonight I am making your Beef & Guinness Stew and I hadn't decided on a dessert to make with it. Then, I opened up foodwishes and sure enough my wish for a dessert idea had been fulfilled. Buttercrusted spiced caramel apple filling it is :)
Hey Chef. You know I rarely watch TV, but the past 3 months I have been watching a few shows and last week Jon Stuart was out, the Colbert Report, Parks and Recreation and Chef John - A perfect storm of TV absence. Anyway, just letting you know you were missed, you still haven't shown how to make the perfect bread stick, and they make a bread here called pan de bono that would please the viewers with its awesomeness. And if you haven't had pan de bono, dude... Take care and keep up the outstanding work.
Hi Chef John, this is kind of like a puff pastry dough isn't it?
Hi chef John we think you are incredible and since finding your page a couple months ago we have used it for every evening meal. The pastry looks amazing and can't wait to try it but as we are from the uk we wondered if you would post a 'Cornish' beef savoury pasty filling as we have never found a good one. Thanks
Chef John, I'm planning to make this for Easter Sunday or Monday so please respond soon >_< In the video the salt and sugar amounts look relatively the same, but in the ingredients list, sugar was 1 tbsp while salt was only 1 TSP. Did you just miss a "b" by accident or is it really just a smaller amount of salt?
Also, I'm planning to make mini hand pie versions of chicken pot pie, how do you think it will turn out?
Thanks, and I LOVE your channel,
Jess
The camera is misleading, the measurements are correct!
Same dough for sweet and savory fillings, or omit the sugar for non-desserts?
Same dough for sweet or savory fillings, or omit the sugar for non-desserts?
OMG! You didn't read the post! ;)
Just made you Rhubarb and strawberry pie for dinner tonight. Unfortunately had to use frozen rhubarb fro Poland. Imagine from Poland to Texas for rhubarb. Tomorrow I may try the apple turnovers or maybe use mixed frozen berries with your incredible custard.
Oh how you let me impress by guests. Thanks so much for this and the dough video!
I'm sure you could.
I cannot wait to try this! Once I get over this cold, I am going to make my wife apple hand pies. Thanks Chef!
I've never understood why recipes say to use butter without salt and then add salt back in. Can't I just use regular butter and skip the salt? I live in a third world country and butter without salt is hard to find.
I am so making these tomorrow morning to begin our Easter celebration!
Internet high five Chef John! The stew was layered with flavor and the hand pies were heavenly, especially next to a scoop of vanilla ice cream. Your buttercrust was a dream to work with and fantastic flavor-wise. The apple filling was so yummy I almost didn't have enough for my pies because I kept eating it (I only used half the cinnamon and added some vanilla bean paste).
As for the stew, I only made a half batch. I tripled the amount of carrots (everyone's favorite) and as I only had dried thyme I went with that but only used 1/2 tsp (no one in my household really likes thyme). Outstanding! Thank you so much for posting these recipes.
Can this be frozen. It would be nice to have some in the freezer. It looks like such a beautiful dough. Thanks for all the great recipes.
To whoever asked, a cup is 240ml. 125g for flour, 115g for butter. So this recipe is 250g flour, 115g butter. Hence 1/3 butter.
Greeter--the reason you use unsalted butter and then add salt is so that you have control over the exact amount of salt in your food. If you can only get salted butter then I can't imagine a reason why you can't use that and then omit the added salt.
This looks lovely, Chef! I never have even once seen a dough that I might actually make instead of just buying the pre-made stuff--but I can picture me possibly doing that with this one. Seems simpler and yummier than any homemade dough I have seen! THANKS!
Seeing this recipe made me want to make a pie. Only wanting to make one pie, I cut all the measurements in half. I halved the resulting dough and rolled out each half for a 9 inch glass pie dish. The crust was very thin. I think the full recipe should have been for one pie only. This is only the secnd pie I've ever made so I don't know if I did something wrong.
I followed your American Apple Pie recipe for the filling and it was great!
Yes, the recipe does only make 1 large pie! 1/2 for bottom, half for top.
Hello Chef John!
For Easter this year I am making:
salad with orange/cumin vinagrette (foodwishes)
Roasted lamb with blueberry buerre rouge (foodwishes)
Bourbon glased carrots (foodwishes)
Crusty yellow potatoes (foodwishes)
apple handpies (foodwishes)
So thank you for what I am sure will be an excellent meal.
Here is my one concern: The buttercrust pie dough seemed to be cracking and kind of stiff/crusty. I thought about adding a bit more water when I was giving it the final blend in the food processor. Do you think my hand pies will turn out tough and chewy, or do I still have a good chance of producing something flaky and delectable? Thanks for any insight. I'll let you know how they turned out ;)
You can add some ice water, but should be fine either way!
I made two batches of dough last night and this morning i baked some beef curry hand pies and cookies with strawberry jam and I have to say... THEY WERE FREAKIN' SUPERB! Your recipes are incredible chef John!
chef john, i don't have a food processor.. :( can i just use a blender for this?..
Yes, mentioned that in the video! Just takes way longer.
Hey Chef John...can you share which food processor you have?
cruisnat!
Yummm, I made this with apple-maple filling and it was delicious. So crunchy and buttery. The cayenne pepper is next to the cinnamon in my kitchen though, so I started pouring that on. Luckily, I realized my mistake before smothering the apples with it. It gave a nice kick to the filling though ;).
Hi Chef John,
Where did I go wrong? My dough came out nowhere near as supple as yours. it was rather stiff and cracked horribly while rolling out. I followed the recipe exactly, andI let it rest in the fridge for 4 hours. I know I did not mis-measure any ingredients.
I made the apple hand pies with it, and while they tasted great, they looked more like amoebas than hand pies.
Help!
Is this dough less buttery tasting than your other pie crust recipe? This one only calls for 1/2 cup of butter while the older one calls for a full cup. That's a big difference in the amount of butter!
Hey Chef, a question, I don't have a food processor but I do have a blender. My worry is that as the blender is more tall than large the dough won't be crumbled properly , do you think that this may go end up being a issue if I use it instead of the food processor?
No, blender will not work, sorry.
Bear, you needed more water. NO dough recipe can be exact due to climate and how dry/damp flour is. Also, did you measure the flour properly, by scooping and leveling? People sometime use the cup to scoop and you get packed flour which ends up being way more than a properly measured cup. Check our flour video for details!
Thanks for your response, Chef John.
I'm pretty sure that I measured properly (but who knows!), and your point about the water makes sense -- it's been extremely dry here (Austin) and I likely needed more water.
Could you answer two more questions?
What was the weight in ounces of your 2 cups of flour? I like to go by weight when possible; helps to eliminate the vagaries!
And, is there a good way to know if you've added enough water or not?
Thanks! I'd really like to get this dough down pat as it was delicious, and I'd like to use it for other applications, as well as the hand pies which I'll be making again (and again).
its prob 9 ounces. A cup is usually about 4.2 - 4.5 oz per. Not really a great way to tell except by squeezing the crumbs as you saw me do in the food processor.
Cool, thanks. I'm going to give it another go come the weekend. Wish me luck!
Hi Chef John!
How much flour would this be if you weighed it out? I'm not a big fan of measuring flour by volume.
Thanks!
See above!
Will this food processor method work for your buttermilk biscuit recipe? (Before the buttermilk is added of course)
Probably would!
Could I make croissants with this dough... say Nutella crissants?
Seems I'll have to buy a food processor at some point then. :) thanks for answering
Chef John please help!
I did this recipe (with the apple filling) twice now and my dough never gets flaky and awesome like yours.
It tastes good but just ends up being a dense, somewhat soft dough, not even resembling what you had in the video. What might I have been doing wrong?
Also I notice when making the dough, after I add the ice cold water and turn on the food processor, it just starts to form big balls of soft dough and not the tiny bits of butter/flour that you show. Thank you. :)
sounds like you have too much water or too little flour!
My dough also wasn't so flaky and crispy like yours Chef John. It was just regular pastry dough. What did I wrong?
Greettings from Poland.
i don't know! :) Probably overmixed
I have a similar question to Billy Lykken: the ingredients and process for this seem very similar to your pie crust (with 50% less d'oh... from 2010), except the proportion of butter is much lower. And yet you still get that very flaky crust. How should we interpret this difference in butter? Just make both and try them?
It's just different recipe, for a different pie. No deep reasons.
So glad I found this, nice and easy dough for my vanilla bean apple vodka tarts. I usually use frozen ones.I just started food blogging about two weeks ago thanks to you. totally my inspiration. I have been a fan for so long great videos as always :) keep up the good work
My dough looked good at first but after I chilled it in the fridge (overnight) and then tried to roll it out the next day it started to melt and get oily/buttery on my countertop (granite). Do you have any tips to keep this from happening?
Hey John, any chance you have used a Robot Coupe processor (like the R2N)? Just curious. Thinking about it as I've been in the mood to make dough/baked goods lately. Thanks in advance.
I've used those in restaurants and they worked fine!
hi, I am a fairly new cook, still learning a lot of pretty basic stuff and I think that your video and the written instructions are a good way of teaching. how many of you're recipes don't need an electric mixer to be fast?
CHEF J---
I HAVE MADE THIS RECIPE TWICE AND AFTER ADDING THE WATER IN TO TH PROCESSOR( I USED 9 OZ FLOUR AND 3.2 OZ WATER) AND BOTH TIMES WHEN I DO THE FINAL PULSES( 2 OR 3) I GET A BALL OF DOUGH --- HAVE I USED TOO MUCH WATER --- THANKS FOR YOUR HELP --- I HAVE USED MANY OF YOUR VIDEOS AND ALL HAVE BEEN DELICIOUS ---
TONYK
Yes, use less. Good luck!
I had saved this recipe after coming across it months ago. First time stumbling across the blog. Made a test run of the dough earlier in the week and it came out very tasty! I did have to use my blender due to lack of food processor, but it worked ok with a half batch. Now I have a borrowed food processor and am going to be making a large batch for apple pie cookies and mini meat pies for Sunday. Can't wait to surf around the site more and try some more recipies! Love the video, perfectly easy and straightforward to understand.
Chef - love your recipes! Every one I've tried has been a success!
My question is this: Can you substitute lard for the butter? Or half lard and half butter?
Thanks!
I'm sure you could!
Hi Chef,
Can i use this recipe to make croissant?
No!
Hello Chef Jon,
I made this dough yesterday and I found it to be very dry. I will admit I did forget the salt but I doubt thats what went wrong. perhaps I should add more water?
Yes, more water! These kind of dough must be made by feel since the conditions will vary. Good luck!
Well....I bought a process solely based on this video and thought I did good getting a 9 cup. But, the ingredients barely fit! How big is your processor? I hope I have the receipt somewhere :-(
Could you use salted butter and then just leave out the additional salt?
I'm new at all this, could you tell me what kind of flour you use?
thanks
I was just rewatching your pie dough recipe videos and it made me wonder: how do you determine if and when to pre bake (blind bake) the pie dough?
depends on recipe. usually baked first if the cooking time on the filing isn't long or hot enough to cook crust enough.
Hi Chef John,
I was just wondering if you could use Self-Rising Flour for this recipe, or if it has to be All-Purpose, which is what I assume you're using.
I'm really interested in making either the Apple Turnovers or Mini-Apple Pies for Thanksgiving.
You're an amazing chef and your love for food makes people like me a little more competent in the kitchen, so I thank you!
Best Wishes!
Yes, you should use AP flour! Thank you!!
I made these apple turnovers last night and they came out so delicious... I did made a few changes... Added a little bit more butter and a few folds, came out soooo flaky...
Hi,I was wondering if this dough can be used as a base for french apples tart? What is the temp for baking this?Thank you for great videos and reciepes .
Hi Chef!
I am thinking about making hand pies for a school pot luck and would need to make MANY!
Can you just double or triple the Buttercrust recipe or do you have to do it in many small batches to maintain the integrity of the crust?
Thanks for all you do!
Ron
The smaller batches are easier to work with, but you can if you're experienced.
Usually my pie doughs come out too crumbly or too tough. This was perfect! Thanks for the wonderful recipe!
Hi,
Exactly WHAT MODEL food processor are you using please? I don't own one and really don't use one, but for this it seems like the way to go, so I'm going to go out and buy one. I just don't want to buy more than I need.
Thanks much!
Hi Chef John!
I've tried to make this pie crust twice but I just couldn't get the flakiness. I used food processor, frozen butter and ice cold water just as you instructed. What's the problem with my dough?
Thanks Chef. I really hope you would reply to my comment.
Hard to say! Probably over mixing.
I have the dough in the fridge…anxious to see the results … hoping it comes out as good as yours ;) thanks for sharing this recipe
I have the dough in the fridge…anxious to see the results … hoping it comes out as good as yours ;) thanks for sharing this recipe
Hi Chef John,
I have a question that I didn't see (but may have missed).
Can you use Splenda in this recipe? I have been making pies for a diabetic friend and would love to try your recipe.
Thanks in advance for your help!
Andrea
Never used it, but i bet you can!
Hi Chef John , i made up this pastry last night and it turned out exactly like yours, the hand pies are in the oven as i type this, I have avoided pies because my pie crust never turned out, now i see a multitude of pie crust in my future :)
hi chef john. just wondering i've just started making puff pastry so there have been few errors with my pastry. Firstly it doesn't seem to puff up as much, secondly after about 15 minutes once its out of the oven its not flaky anymore. T-T
Hi chef john. i've just started making puff pastry and seem to have problem with the pastry. firstly it doesn't seem to puff up as much. secondly after 20 minutes the pastry not flacky anymore. T-T
This is not a puff pastry dough! It doesn't rise. It's a pie dough.
Hello Chef John, I am sure that you are aware of your resemblance to actor Bruce McGill in the way you talk and your voice. I want to thank you for sharing this recipe for the pie dough. I have a problem that my dough does not have the extreme flakiness as yours and I was wondering if my conventional oven v/s a convection oven my be a factor.
Never heard of Bruce McGill, but thanks!
I don't have a convection oven, but it wouldn't matter. The type of oven or heat source has zero effect on the dough's flakiness! It's probably overworked.
Hi Chef John,
i was searching for a pie crust recipe and came across two of ur recipes. one named pie dough and the other named flaky butter pie crust. except for the fact that there is cider vinegar in pie dough, the ingredients are basically the same. i want to make a pie. so which recipe should i use and is there a difference in the final product that u get from both the recipes.
thank you for your help
Very similar, so impossible to describe, but I think I like this one better, I think. Try both and see which you prefer!
Am I missing the link for the "Complete Recipe"?
hey chef,
just made this recipe last night and I put in in the fridge wrapped in plastic overnight. When I took it out this morning the dough was hard! I couldn't do anything with it. I checked my fridge temp and it shouldn't be frozen. The only thing I did different from you was use a mixer instead of food processor, but I doubt that could be what messed it up. Any ideas?
It's fine! Just let it thaw a little, and once you start rolling it will be fine. It's actually easier to work with cold.
I tried this apple turnover recipe and it was amazing!! It was absolutely very flaky and delicious!! You're the best chef John! Thanks for sharing all your wonderful recipes !!
Hi Chef, i froze the butter for 30 min...but when i ran food processor and pulse it , didnt seem the butter broke into small pieces like what you showed. Is that normal?
Sorry, I'm not sure I'm understanding your question. If you keep pulsing on and off, it will break in small pieces.
Hi, Chef John,
The recipe here calls for two cups of flour. Your earlier recipe for pie crust specifies two and a half, with two tablespoons more liquid. Are these recipes intentionally different or have you improved your crust recipe over time, including the addition of apple cider vinegar?
Thanks!
Gary
Oops. I was confused. It was the earlier recipe that added apple cider vinegar. Looking forward to your answer!
Gary
Sorry, no deep profound answer. Simply a different recipe, as I often make things a little different every time.
Am i able to make the apple hand pies using your Buttercrust pastry dough the night before and then right before serving them i put them in the oven? with thanksgiving I'm trying to do as much before the the day as possible.
Thanks
Am i able to make the apple hand pies using your dough the night before. I'm trying to get as much done as possible before thanksgiving so the day of ill just make the meals.
Sure!
I don't have a food processor, so I did this the old-fashioned way - with a pastry blender and arm power. It did take a while to get the butter/flour mixture looking like small crumbs, but it was well worth the effort. This was a great crust. I like that it only uses butter - it has a fantastic, rich taste you just don't get from a butter/shortening mix. I used my crust for a traditional apple pie (following your filling recipe, of course), but next time, I'm going to make your hand pies.
Hi John. Thanks for all your wonderful recipes I'm making a apple pie with this crust could you give me a time and temp...thanks
Depends!
Use this as a guide! http://allrecipes.com/recipe/chef-johns-easy-apple-pie/
Chef John, thank you for the awesome pastry dough tutorial. Much more easy to work with than pre-made. But please, please, please, pretty please as a late Christmas or early new year or a just-thinking-of-you present, demo that duck parsnip pot pie? I haven't found it on the blog, but I am holding out hope.
Hi Chef John,
This recipe looks phenomenal. I'm hoping to use it for beef empanadas. Would you be able to fry this dough or is best to strictly bake? If so, at what temperature & for how long? Thanks!
Sorry, I've never tried frying this! (also never made empanadas!) ;)
Chef John, I made this pastry dough and you got me hook. I fill mine with apple filling I made home made. Mmmm. Instead of putting my filling in. Apple pie I fill it in this delicious pastry and everyone loved it. I subscribe to your youtube channel Your awesome.
Well, I don't know where I went wrong, but my dough was too crumby. This was my first time making dough, and I trust Chef John to give a straightforward, simple solution. I added a bit more water which seemed to help, but I won't be making dough again any time soon.
If too crumbly, then you needed more water. With all doughs, amounts are just a guide. You add until it's right. Speaking of which, if you don't make dough again any time soon, then you'll not learn the touch. Good luck!
Hey Chef John! If I got the crumbs together in to a dough, but the dough cracks, can I fix it? I did this dough once already and it was perfect, but this second run is cracking.
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?
Made these for thanksgiving - they were AWESOME!!! Literally the best thing I have ever tasted! THANKS Chef John -- You are my FAVE!!
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!
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!
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...
What is the oven temp and cook time pls?
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!
Dear Chef John, I want to know if I can prepare beef hand pies, and freeze them unbaked, to bake it later.
For how long am I suppose to bake it?
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.
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.
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.
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.
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.
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.
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.
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.
It tasted flat, but that was likely my fault as I did not add salt since I was using salted butter.
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.
Where's the duck put pie recipe?
My god, man! Do you think this is a game? !?!
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.
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.
Thanks for the recipe and the helpful video!
Hello Chef John,
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?
Or even all of the above!
I just need to Putin my best efforts!
HI Chef John,
First I have to say that I really love love love your videos!
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?
Anyway both recipes are awesome, I am just puzzled about the sugar.
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.
Chef John, can you tell me what size pie dish this crust will make? 9 or 10 inch?
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.
Best. Pie. Dough. Recipe. EVER!
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 :(
Is this plain or self rising flour? I love your videos!
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.
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!
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!
afternoon great work and thank you .. when you say
2 cups flour (measure carefully, do not pack!)
how many grams or once of flour would you say that is ?
thanks in advance
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 you
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