Flaky and Buttery Pie Crust | Chef Jean-Pierre

Well hello there friends and today I'm going to show you how to make an easy pie dough. We're going to do it, we're going to make the dough and then we're going to show you how to fill a pie mold or removable bottom so you can make like an onion pie or or you can make a cherry pie or you can make whatever it is you want to make. Okay so let's do it. Really really simple we got two and three quarter cup of flour. I'm using a food processor it's much easier and I got nine ounces of butter. Eight or nine ounces and sweet butter and very cold butter. Okay very oh mamma mia I forgot to first friends I gotta mix a quarter teaspoon, no a half a teaspoon. So I do too this is a quarter. I don't have many of those things over there those measuring things but you need it when you bake it you mean a baking powder. So it's a half a teaspoon of baking powder and a little bit of salt a pinch of salt and and if you're making it for a cherry pie or a peach pie you want to put a bit of sugar in here like a quarter cup of sugar. Okay we'll mix it up a little bit that's it oh don't mix any more than you have to and now we're gonna put the butter all right and the butter my friends has to be very very very very cold okay like super super cold and we're gonna pulse it we're gonna pulse it until we have kind of like granulated and then we're gonna put two very very cold egg everything is very cold that's the secret eh very simple a child could do it. If you have watched my onion pie recipe you're gonna want to make this I'm telling you friends we're gonna take two eggs put them in there this is really the simple way to do it okay you can complicate it all you want it's not gonna give you any more results than this and I hear so many people oh don't mix it don't do this don't do this don't do this I've been doing this for 50 years and I tell you what my dough on my onion pie and my cherry pie and my strawberry pie is delicious so don't listen to everything everybody tell you don't do don't do don't do just do this make it very simple my friends okay so I got one already made I'm gonna show you what to do in a minute we're gonna take it just to make it easy we're gonna go right there I'm gonna put a little bit of flour on my bench right here this is just to put it down okay see see what it looks like friends look I don't know where to put it right here see it looks like granulated don't worry about it that's what it's supposed to look like we're gonna put it in just like this don't worry if it's not all together yet it will come together I promise you it will come together this is like you don't want to make it more complicated than what it is okay it's granulated and that's great we want to do it this way we don't want to worry about it at all this is really really simple and then what we're going to do we're going to refrigerate it for 30 minutes right minimum 30 minutes you can refrigerate maybe for a little bit more I like to put a little more of the bread flour maybe maybe 45 minutes you can refrigerate it for 45 minutes you take it and you just roll your hand a little bit like this that's all that's all you do nothing fancy pick up everything right there you see don't do anything fancy this is not like uh see just like this see look a child could do this take your hand and just roll it like that my friends and what you want to do you don't want to make a ball you don't want to make too much of a ball you see look just like this you want to make more of a disc you see more of a disc all right so now we got a disc okay and all you want to do with that disc friends I like to take a little plastic wrap or put it on put it on well not this guy so screwed messed up there we go I'll take it right there my friend you take it or put it on the plate put it on the plate whatever you want and voila put this in a refrigerator for half hour 45 minutes what do you get you get this you get a dough then it has been in a refrigerator but then you take it out let me take all this out of here you take it out at least so you leave it in a refrigerator for 30 minutes 45 minutes I'll tell you all this in a recipe right and what you're going to do you're going to let it out of the refrigerator for at least 20-30 minutes until it's soft put a little more flour on your board you see put a little flour on the board and then you take a rolling pin right there and you roll it and a child could do this make sure you got a little bread flour on it I like bread flour it doesn't clump up as much as regular flour right now what you're going to do you're going to roll it one way roll it the other way roll it one way roll it the other way and what we want to do friends is we want to roll it a little bit bigger a little bit bigger than our pie mold you see a child could do this a child who likes to bake or likes to eat pie that would be me right look look look very simple so far right so look oh not enough so we want to make it and the recipe you'll have on the on the website friends it's going to be perfect for this and don't worry what it looks like if it's a little cracked don't worry about it you see right there it's cracked that's the dough that's the corn that's the kind of dough you want you want it to be nice and flaky okay so don't worry about it we don't want it to be too complicated let's see what do we got here a little bit more just a little bit more we want to make it even now friends even okay even even even even right so now you have a lot of people that tell you you don't need the butter the mold because they said you have enough butter in the dough you know what I say you never have enough butter somebody's gonna say oh you know I like your food but it's well guess what go eat somewhere else okay because my food gonna have butter and and and so why am I putting butter in here since I don't need it you don't put butter because you need it you put butter because you love it you love that that buttery thing and let me tell you one more thing let me tell you one more thing that it does friends which is really really special let me tell you what it does the butter the milk protein it's gonna cook and it's gonna give you some nice nutty flavor to the dough so not only is it not gonna stick but the dough is gonna be nice and buttery and crispy on the outside so don't put the butter if you don't want to I put it in okay do whatever makes you happy that's the whole idea about cooking so now what do we do with these things how do we put it in there it's very simple you can roll it like all the fancy chefs do but I give you another way very simple you fold it in half fold it in half again okay now you put your mold right over there and all you got to do is go like this fold it in half again and fold it in half again you didn't have to be that experience to do that right so now look what you want to do now you don't want to push it don't push it okay you want to lift it and then push it give it plenty give it give it some give it plenty give it give it give it some give it plenty meaning you don't want to force you don't want to push on it you see friends you don't want to push it I think there's a little rosemary in here I was cooking something with rosemary earlier so here we go so here we go you see right there right here so give it plenty of space my friend give it plenty of space all right so now you're gonna say well I got a lot right there what do I do with the rest don't worry about it right now don't worry about how much you have matter of fact you know what I like to do I like to make sure it's nice and thick I like to make sure it's nice and thick and don't worry about if it doesn't look good right now because it doesn't okay it doesn't look good right now that's okay here's what we're gonna do okay we're gonna refrigerate this for a good 15-20 minutes to let it relax after it has relaxed for 15 minutes 20 minutes it's the process sometimes things are a process then you take it out and you wait another 10-15 minutes it's going to be all in writing so don't worry about it just get yourself a nice drink and enjoy the afternoon you're making dough okay and what we're going to do we're going to let it relax a little bit and when it comes out of the refrigerator when it comes out of the refrigerator we're going to roll and we're going to cut it nice and pretty okay and then I'll show you exactly how to cook it so I'm going to put it in the refrigerator right now on the plate we're going to cover it with a plastic wrap and I'll come back in a few minutes we're going to finish it up okay okay friends so the dough has been in the refrigerator remember it's always refrigerator wait refrigerator wait it that allows the dough to settle so it doesn't shrink on you if you skip all this it's going to shrink and you're not going to have a full pie dough it's really really important so I left it in the fridge and and I'll make sure then if nothing else you push it don't be afraid to push it down okay don't be afraid I'd rather you have too much thickness than not enough thickness and now what we're going to do we're going to cut it because it doesn't look good right we're going to make it look good so kind of tilt it toward the end a little bit just slightly so it doesn't go in just slightly push it toward the outside and just do one of those one of those see just one of those and we're going to look at a few inconsistency and I'll show you how to fix them perfect the idea is to make sure we have more instead of less so we take this out stay over here you all right so far so good so now what I want to do friends is I want to push it up a little bit push it up a little bit you see just a little bit because it will shrink I don't care what you do I don't care how we do it it will shrink so if you push it up by the time we're done we'll be perfectly nice and even with a mold you see if you watch the onion pie recipe you'll understand what I'm talking about I have a full pie full of onion and custard cheese custard and uh and you'll understand it'd be then it did not shrink at all it's because I'm doing this right here you see and what I like to do is with your extra that I have but I push it in and again and don't worry about any inconsistency in the dough it really doesn't matter okay if nothing is going to show up it's going to be beautiful we have to part bake it now friends how do we part bake it take a piece of parchment paper put it right in the middle if it's too big cut it and take I have the rice that I use it's a it's a I use it just for this it's a rice that I've baked about 100 times so far maybe 200 300 times you do with uh with rice you do it with beans you do it with whatever makes you happy you see but I'm right in there like this and give it plenty of spaces push it push it in the middle don't push it in the head though and then cut the excess friends well you don't need this excess paper my friends you don't need it it's just going to be in your way in the and what we're going to do now we're going to bake this for about 35 minutes 30 minutes 35 minutes at about 400 degrees 400 degrees those cook at 400 fahrenheit and jack is going to put the celsius temperature because I always get those confused all right we're going to bake this on a cookie sheet for 35 minutes 30 35 minutes until it's like golden brown we're going to take this out bake it we're going to bake it first then we're going to take this out and we're going to brush it with an egg white and then you have your part cooked pie dough it is that simple friends okay you can use already store-bought dough and you do the same process if you don't want to make your own dough not that difficult it's up to you there's a lot of great part dough and but a part made already dough peaceberry makes a decent brand and I'm sure there's some other brand out there I don't know what they are because it's so easy for us to make the dough but it's not that difficult I hope you make it I hope you enjoy the segment and don't forget to look at the onion pie that's a fabulous recipe you should try to make at home okay folks that's it you see it was not that difficult subscribe to the channel gives us a thumbs up and don't forget to ring the bell so you get a notification every Thursday we'll put out a new video thanks for watching we'll see you next week