Flaky and Buttery Pie Crust | Chef Jean-Pierre

Summary

In this video, the host demonstrates an easy method for making homemade pie dough using a food processor. With just a few simple ingredients—flour, butter, eggs, and optional sugar—he shows how to create a flaky, buttery dough perfect for any pie filling, from onion to fruit pies. The process includes chilling the dough, rolling it out, and blind baking with parchment paper and rice for a crisp crust. The host emphasizes simplicity, encouraging viewers to enjoy the process without overcomplicating it, and shares tips for making a perfectly golden, flaky pie crust.

Takeaways

• 😀 Use very cold butter for a flakey, tender pie dough.
• 😀 Simple ingredients for the dough: flour, cold butter, baking powder, salt, and optionally sugar for sweet pies.
• 😀 A food processor is the easiest way to mix the dough ingredients together.
• 😀 Pulse the butter into the flour until the mixture resembles coarse crumbs (granulated texture).
• 😀 Add two very cold eggs to the mixture to bring the dough together.
• 😀 Keep the dough as simple as possible—complicated steps aren't necessary for a great result.
• 😀 Refrigerate the dough for 30-45 minutes to allow it to relax and set.
• 😀 After refrigeration, roll the dough out on a floured surface to a size slightly larger than your pie mold.
• 😀 If the dough cracks while rolling, don’t worry—this is expected for a flaky, buttery dough.
• 😀 You can choose to add extra butter in the pie mold for an even more buttery taste and texture, which also helps prevent sticking.
• 😀 Always refrigerate the dough before rolling it out to prevent shrinking while baking.
• 😀 Use parchment paper and rice or beans as pie weights to prevent the dough from puffing up during blind baking.
• 😀 Blind bake the pie crust at 400°F for 30-35 minutes, until golden brown, then brush with egg white to seal the crust.

Q & A

What is the key to making a perfect pie dough according to the script?

The key to making a perfect pie dough is using very cold ingredients, particularly the butter and eggs. The dough should also be refrigerated for 30-45 minutes to ensure it does not shrink during baking.

Why is it important to use cold butter when making pie dough?

Cold butter is essential because it creates a flaky texture in the dough. When the butter is cold and mixed with the flour, it forms small pockets that produce a tender, flaky crust when baked.

What type of flour is used in this pie dough recipe?

The recipe uses all-purpose flour. Additionally, a little bread flour is mentioned to help with texture and prevent clumping.

Why is a food processor recommended for making the dough?

A food processor is recommended because it makes the process quicker and easier by efficiently mixing the dry ingredients and butter until they resemble a granular texture.

What should you do if the dough is cracked after rolling it out?

If the dough is cracked, there’s no need to worry. The cracks are normal, and the dough will come together. The important part is to make sure it’s flaky, not perfectly smooth.

How long should the dough be refrigerated before rolling it out?

The dough should be refrigerated for at least 30-45 minutes. This step helps the dough settle and prevents shrinkage during baking.

What is the reason for adding butter to the pie mold before placing the dough in it?

Butter is added to the pie mold to ensure the dough doesn't stick and to enhance the buttery, nutty flavor of the crust when baked.

What method is suggested for transferring the dough into the pie mold?

The dough is folded in half several times, and then placed into the mold. This method is simple and reduces the risk of damaging the dough. You don’t need to be an expert to do this.

What is the purpose of adding parchment paper and rice or beans to the pie dough?

Parchment paper and rice (or beans) are used as a weight to prevent the dough from puffing up while baking. This technique, called 'blind baking,' ensures the crust cooks evenly and crisply.

How long should the pie dough be baked, and at what temperature?

The pie dough should be baked at 400°F (approximately 200°C) for 30-35 minutes until it becomes golden brown.