I have never made any kind of pie dough or apple filling before, and your two recipes were the first I've tried and they came out perfectly! I will always look to your pie dough recipe if I ever make any other kind of pie. I am a 19-year old in college and your recipes make it so easy for a person who barely has any skills in the kitchen. Thank you Chef John for inspiring me to cook and bake because it is as simple as you make it :]
My Austrian friend's mother uses that method all the time for these butter cookies that are most likely going to be the death of me. It actually reminds me a lot of this dough, but with almonds and sugar; and maybe pecans.
Not only is this the tastiest crust. (I'm no stranger to butter crust) but this food processor method is the easiest. My days of mixing pastry with two knives are over. Thank you Chef John.
I seriously tried this and its soo good..and dont even ask about the flakiness, it was still crunchy the next day..wow..thank you chef John..now all my neighbors are asking for the recipe
Just made these tonight...2-15-18...You Do Not need a food processor...I used my hands and a deep bowl...Everything came together perfectly in 3 minutes...Kneaded the dough for 30 seconds, wrapped it and put it in the fridge overnight...Along with the apples...Used 2 extra tablespoons of butter...Amazing recipe...Todah Chef...
Hi, there! I'm reaching out to you because I tried making this and it didn't come out right. Seeing that this is the best pastry dough you've ever made, I'm curious as to how you managed it...I'm trying to figure out what I did wrong with mine since I feel that I followed this recipe to a tee...I am desperate. :(
Fran Ces this recipe is shit that's why. Also its just weird measuring ingrrdients in volume while making doughs. Ive come to the conclusion that half butter to flour is a good ratio. And then jsut get the consistency right by adding water. And dont kneed it, just press together and leave it to rest in the fridge.
Ceciii, I've made it twice, and it was great. I wonder what happened with yours? The amount of water that I use varies, depending on the flour I use and the temperature of my house.
I made this today. I made two. Using the pastry cutter hand tool. Wasn’t such a hassle. Mine was super delicious and surprisingly flaky. I used it for chicken pot pie. 🤩
Made a Blueberry Peach pie last night and used this dough. The texture is incredible and has a crunch you don't get with your standard pastry dough. This was by far the best pie I have ever made!
Ok Chef John, if you woke up this morning wondering, "Am I a cooking genius who makes life better for those who love good food?" My friend the answer is ....yes you are.
I really appreciate your sense of humor. There are plenty of cooking videos out there, but your personality makes yours so worth watching. Thank you for all the great recipes!
Oh, man, the sound of that dough just woke me out of hibernation! Dude, I've had pie-crust phobia for years but I'm determined to master this now that I'm surrounded with wild berries. There is definitely something mystical involved in doing it by hand that I'm not getting. So... one more reason to get a food processor!... this is exciting!
For decades, I chose to make an oil crust because I thought it was easier than messing with frozen butter, keeping it cold or else, work fast, yada yada. I suppose an oil crust is easier than some traditional butter pastry recipies-BUT NOT THIS ONE. And this pastry is a thousand times more delicous. I have made this recipe several times, now, for both sweet and savory projects, and it is now my absolute favorite crust method. The only trick is to plan ahead just enough to get your dough cooled down before using it. I've never chilled it less than an hour, nor have I ever bothered with overnight. The results are fab, always. I'm not kidding, people swoon over this pastry, after which I have the pleasure of telling new people about my crush, Chef John! Thank you, sir!
Thanks for this refresher course in pie-dough, though it's a lot different than the Fannie Farmer basic pie-dough (which is great.) I don't think one needs to use a food processor, as long as you use a COLD metal bowl and cut the butter in with two knives (a trick my mom taught me fifty years ago.) My dough is chillin' in the fridge, right now, but it is absolutely the correct consistancy. I just think food processors overwork the dough before it has a chance (too easy for an inexperienced baker to do that.) And, I had the butter cut-in in less time than would have taken to dig out the processor. Pie is in the oven and I did want to say,this recipe is absolutely spot-on for a 2-crust 9-inch pastry. I'll take pics and post if I get a chance, before it's gone!
***** I did take photos. Not sure what I did with those pics, but do know they were a part of the whole holiday thing. I made a souffle with yams (first time, no recipe, even) and couldn't believe how beautiful it was! It was my first attempt at souffle and it puffed up so well; I'll be doing that again. Pies, too!
I made these before. Didn't have a food processor, but I used my blender lol! The apple pies were the best tasting things EVER! Everyone loved them! Thanks for sharing!
Oh,dear Chef John, There's no way I can avoid this yummy recipe for apple pie and turnovers, I will definitely bake some. Thank you so much for sharing.
WOW! This is the best pastry crust I have made in my LIFE. Until now my pastry crusts have never quite met my expectation. Thank you SO much for sharing this.
Wobbles and Bean Day was a ya day day and a couple of hours of fun and I hope you have a good time with ya ya know I’ll get you lunch I’ll come see him soon you don’t w I ya got a ya little girl with a little girl that got ta get to work a 6 day weekend with a good friend in a couple years and I just wanted to 💍
So many recipe videos are so annoying, but you are a breath of fresh air! Great instructions, great voice, and speed of instructions didn’t leave me screaming “hurry up”! Awesome!
Glad I saw your comment! Because I wondered and wanted to try it as a pie crust but was afraid to fail and waste the gorgeous grass fed butter I use. Thank you 😊
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
Just Found you- where have you been all my life?! I think your video's are the bomb! You are so clear and concise, and I love all your puns and jokes too. From one teacher to another, Keep up the great work. You've earned a new follower :-)
Great technique! After lots of practice, I figured out it only works for me (i.e. doesn't crack when rolling) with 8 Tbsp of water rather than 6. Might be my overly-enthusiastic food processor!
I have been using this pie crust recipe since 2016 to make hand pies to sell at our local farmer's market. Thank you Chef John, for the BEST all-butter, flaky pie crust EVER!!!
Made this today. Looked great as it gathered up into a tiny-crumbed, flaky ball and went into the fridge for 3 hrs. Rolled out really well too, and then baked up tough and tasteless. Double-checked my oven temp with a separate thermometer and that checked out fine too. No idea what went wrong but I'm glad these weren't for company.
Made the dough yesterday so it'll be ready by thanksgiving and put it in the fridge. I checked on it today, and it is definitely one of the best pastry doughs I've made
I was going to start using philsburry pre made dough from the store because they come out very flaky too, but I am so glad you show us theses videos to see how easy they are to make. I am just going to switch to some kind of lard instead of butter and no sugar because I want them a bit on the sour side like for a pot pie or empanadas. Thanks.
San Francisco, California Introduction Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen and done it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook, and share his passion for fine food.
I was watching a news show and one of the women described how she put a stick of butter into her freezer for about an hour then removed the hardened butter and ran it through a grader and afterwards added her flour. I have not tried her method yet, but sounds reasonable.
Doing it now, and working remarkably well. Don't be afraid to stop and chill the butter in the middle of the grating process if it gets too warm. Also chill the flour mixture to keep the grated pieces cold. the increased surface area will warm the butter so quick it is not funny. (use the cooling interval to have a glass of wine and rock out to your favorite album)
Excellent! Thank you! I remember my mums apple pie as a kid with this flaky pastry which was devine and have been looking for it for ages as she is gone now and didnt write her pastry receipe anywhere!...I knew i should have asked her years ago...this was what i remember her doing instead of all that folding over business for regular flaky pastry....so thank you again!! I have to make it immediately!!! :)
Malcolm MacClaren peeps. Give credit where credit is due. Love me some Marshall but that was a sample of Buffalo Gals from the 80’s Peace and Love and Pie
Chef John, like I said before, you are amazing and thank you for sharing your vast experience with us. However, as a retired designer/engineer, after such a huge amounts of very complicated calculus(gear boxes and transmissions), mathematics has a sound in my ears and I feel it, like if it is right or wrong. Your last comment as butter being one third of the dough, I am afraid is an error! 2 cups of flower to one halve cup of butter in 2.5 cups total, results in 20% of deliciousness. I am following many other home chefs. You are the best of them all!
I'm sure he was referring to weight, as most bakers would. Cup of AP weighs about 135 grams x 2= 270, and stick of butter is about 115 grams, total weight 385, so butter is approx. 1/3 of the total weight. Everyone should bake using scales and throw your cups out.
d lawrence 1 cup of AP flour actually weighs 120 g. Not trying to be an ass, just don't want anyone to run with that and not have the dough turn out good.
While I'll admit that 135 is a bit high, I think if you look at a number of sources estimates do go up to 130 per cup. This all really shows that using cup measures is a terrible way to bake. Find recipes that use weights and your finished products should turn out better. And I would never call you an ass ;)
I learned to make french apple tart from my mother who was a chef. When I had my own business Simply Delicious Tarts I thought of using frozen butter back in 1983 or so. You don't have to refrigerate the dough and with a chilled marble pastry board and pin I could roll out the dough right away.
I may have posted before about trying this recipe for Thanksgiving this year. I made this recipe for pie crust and OMG!!!!! It came put perfect!!!! Just perfectly flaky, yummy, and wonderful. I didn't have a food processor, but I followed Leena's advice and grated frozen butter. Worked amazingly. So thank you Chef John for this recipe. I will make all my pastry with this recipe from now on. :)
+mjoinga 3 parts flour, 2 parts fat, 1 part water. He kind of left that out. You really only need enough water to bring the dough together. Meaning if there is still flour dust you need to add more water. He must have use some where around 6 to 8 table spoons. Hope this helps
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
