How to make perfect pie crust: Canadian Living Test Kitchen
Sunday, March 28th, 2010 at
2:53 pm
Learn how to make flawless, homemade pie crust pastry, plus how to roll it out for a double crusted pie. Check out the video recipe, Pie Pastry here: www.canadianliving.com Plus, click here to choose one of Canadian Living’s great pie recipes: www.canadianliving.com from canadianliving.com
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How To Make Blender or Food Processor Mayonnaise
Tagged with: Baking • Canadian • Crust • Dessert • Food • Kitchen • Living • Pie • Recipe • Test
Filed under: How to Use a Food Processor
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Niiice!
i actually tried your recipe and it was grate. thank you.
very nice complete video!
grate
Could Any Body Help Do I Hv To Use Lard Or There Anything I Can Use Instead Of Lard Please Reply
Can you use all butter?
just use shortening… also there are other vids that only use buter and have a simpler recipe. ive never seen such a complicated pie crust recipe anyway. simpler is usually better when it comes to pie crust
looks good and simple, thanks
Why does the recipe for pie crust on your website not include a food processor?
why vinegar
Okay, my third post on this video. I tried the recipe and it came out quite well. The only problems I encountered were a slight toughness and significant shrinkage, probably due to the recipe calling for so much water. Most pie crust recipes call for 3-5 tablespoons. This one calls for almost 2/3 of a cup. If you’re baking a pie, you might want to go with the traditional flour, butter, water, salt method. If you’re making a galette/crostata, this would work quite well.
The dough may need up to 2/3 of a cup of iced water, but you have to take into account that this recipe is for a double crust- that is 3 cups of flour to start.
Take your thumb and forefinger and shove it up your a@#.
I did not find any toughness, but I am sure that some might. This recipe gave me a wonderfully flaky pie crust. I have tried some of the “traditional” recipes, but found this one to be so simple and delicious.
@warokian the answer is (with as little chemical knowledge as instinct) that the acid inhibits the formation of long strands of gluten (you want to develop gluten in bread) hope this helps. the classic American Southern Strawberry shortcake uses a vinegar crust similar to this.
@Vivalarachie Yes, you can but it will be “tougher”. If you use all lard you get a certain flavor that not all people appreciate; however, it will be softer and generally more “flaky”. This is the voice of experience, NOT science or schooling.
@SiRpAnTsPoIsOn654 -yes you can use any fats in basically the same amounts, you can use margarine, butter, chicken fat (schmaltz) bacon grease, crisco, any fat that is in a solid state-I wouldn’t substitute oils simply because I’m afraid of them. I appreciate lard for both texture and flavor but understand reluctance.
Supposedly this is bad already. I haven’t even watched the whole video. From other videos I’ve seen, you should add the butter first, bec it’s harder than lard. And you want even distribution of the fats. And you shouldn’t be running the thing the whole time when the eggs are going in, you risk overworking the dough. Supposed to just pulse until you see the consistency start to come together, and then ball it with your hands.
I looked at this video, i did not comment untill i tried it out first, then i did as the lady said..as i had never made a apple pie before but i can say with out a shadow of a doubt it is the best apple tart i have tasted. i dont know if its the egg but the crust turned out way beyond my expectations thank you