Recipe here: http://www.joyofbaking.com/PieCrust.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a pie crust. This Pie Crust recipe, also known as Pate Brisee (pronounced paht bree-ZAY), produces a deliciously rich and buttery flavored pastry with a crisp and flaky texture. Well wrapped, it can be stored in the refrigerator for several days or frozen for over a month. I love its versatility, as it is ideal for both sweet and savory pies, tarts, and quiches.
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Video Rating: 4 / 5
What if I do t have a processor? Can I just mix it with an electric mixer?
Or something else? Thank you!
I have seen many pie crust videos and I’m just wondering why use a food
processor??
This is wonderful pie crust. I made my first pie crust in years using this
video recipe. I replaced the water with cherry infused vodka because I was
told it would make it more flaky. Now, I’m not sure if it made it more
flaky but the flavor was amazing.
I love that you mention alternatives to certain kitchen appliances and
ingredients. It let’s me know that I don’t have to have a large budget to
bake as good as you. Thanks allot. Keep doing what you’re doing!
everytime i brake a ready pie crust and put in the pie filling then put it
in the oven to bake and when its ready to eat it falls apart when i cut a
piece ..the crust its mushy …i dont no if am doing something wrong or is
the ready bake crust is to thin or maybe that ready bake pie crust brand
just aint no good.
How long should the pie crust bake for, about?
Best explanation for Patte Brisee ever seen or read. Thank you.
how long and what temperature should it cook at
Maam I lov ur all videos. ..and I am enjoyinggg the way u presenting the
tips lov u maam keep going…..god bless u
Hi, I was wondering if you could replace the ice water with some ice cold
milk? I always find that milk tastes a little better in pastries than water
but I’m not sure if it would work out? Do you have any ideas, Stephanie?
Thanks!
Do you prick the bottoms and sides with a fork before baking and do you
weigh it down with anything while baking the crust? Also, what temperature
do you bake your pie crust on and for how long?
Hi, i want to ask whether you have to prick the bottom of the crust with
some fork or skewer before you fill and bake it? thanks!
My only problem with pie crust is that when I take it out of the fridge and
try to roll it…it cracks all around the edges & into pieces so I can’t
possibly roll it out! It ends up being like a puzzle piece…what am I
doing wrong? I can cook nearly anything else but pie crust has always
eluded me! Can you please help me?
Hi.. I found it difficult to roll out my dough kept falling apart and and
pieces were sticking to my rolling pin what can I do to make it better I
did leave it in the fridge to settle for an hour but it still came apart
please help and thank you
OMG! Thank you so so so much for sharing this yummy and delicious recipe.
I followed your recipe step by step and I made the apple pie but in the cup
cake tray. Also, I followed your recipe for the apple pie and I did let the
apple slices , brown sugar and the other Ingredients for almost one hour.
Oh my gosh it was so so so yummy. The apple pie didn’t fall and the apple
cooked very well. I’m really happy for the incredible result, this is my
first time making apple pie though. May God bless you and your videos.
thank you so much i love this eggless crust , i was looking for a recipe
and you show me exactly what ia want it thank
greetengs from Argentina
She’s my teacher everything i know in baking comes from her thank you so
much:)
Will this pie crust work for making cheesecake? I ask since I have a family
member that likes the taste of cheesecake but not graham crackers or the
oreo version. Thanks
If I would do the Butter Tart recipe of yours, is the dough in this recipe
enough for it?
In the recipe I am using, it requires the crust to already be baked. How
long do I leave this in the oven? And on what temperature.
Have followed this recipe and your sweet recipe to the letter but always
end up with shrunken pastry when I blind bake. Not good when making an egg
custard tart, any ideas on how to avoid the shrinking?
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