This show is the best teaching cooking show of its time. I cooked professionally for a decade and this is the only cooking show that doesn't make me crazy. The competition shows stress me out. This one reminds me of the joy from cooking. Some careers can ruin your favorite hobbies.
Some of those Competition Shows are beyond explanation. Especially the one's with secret ingredients then the judges say, "this flavors are not right, or the texture is all wrong." Well they were allotted 20 minutes to make a dessert with heavy cream, sardines and radishes. I know a "chef" that won a competition and tried to benefit from his success. He is no longer cooking professionally.
Agree! It's the only one I sit and watch, not doing anything else. I have the cookbooks and DVD's. Everything I've made using ATK or Cook's Country recipes is fantastic.
Agree! It's the only one I sit and watch, not doing anything else. I have the cookbooks and DVD's. Everything I've made using ATK or Cook's Country recipes is fantastic.
The pie dough recipe is NOT available at the link provided, unless you jump through a bunch of information harvesting. Coarsely grate 2T butter then freeze Process 8T butter chopped into 1/2 inch pieces, 3/4 cup AP flour, 1T sugar, 1/2t salt for 30 seconds Break up dough mass and add 1/2 cup flour to processor, pulse 4-5 times Transfer processor contents to a bowl Add grated butter to bowl Add 2T ice water , stir Add another 2T ice water, stir. They imply that more water could be added to make the dough easier to handle Turn dough out, gather, wrap in plastic and refridgerate
If you think that's bad, try signing up for one of their magazines. Their trademark aggressive marketing becomes even more "aggressive" after you cancel... 🙄
Thank you so much for sharing the ingredients for the pie or pudding. The pie i usually make calls for 3 egg yolks,,..& It;s a delicious pie! But i want to try this one too! I just know it's good!
The suggestion of a link to the recipe is disingenuous. It’s behind a paywall, so it’s a link to where you can purchase the recipe. Better cooking channels will at least include a list of the ingredients in the description or on the screen so you can pause and copy it. Here are notes of my observations: All Butter Crust 10 Tbsp unsalted butter, divided ¾ cup (3 ¾ oz) all purpose flour 1 Tbsp sugar ½ tsp salt An additional ½ cup (2 ½ oz) all purpose flour Chocolate Pudding Filling ⅓ cup white sugar ¼ cup corn starch 2 Tbsp cocoa powder ¼ tsp salt 3 cup whole milk 6 oz chopped bittersweet chocolate 3 Tbsp butter 2 tsp vanilla Whipped Cream Topping 1 cup heavy cream 1 Tbsp confectioners sugar
@@jodiwilloughby2562 Americans at it's best. I don't understand what's the other woman doing there, seriously. Watch Bon Appétit test kitchen or Food 52. Jodi, thanks so much for your measurements.
Just made this pie crust for my Thanksgiving apple pie. I tripled the recipe because I make a double crusted 12" pie. I had a generous amount of trimmings leftover so I made small curls of dough brushed with cream and sprinkled with cinnamon sugar the way my grandmother used to bake for us after she made a pie. If this dough is even half as good in the pie as it is in the dough curls, we will be very happy with my apple pie tomorrow. Right now my pie is is in the refrigerator for a few hours so the dough will be cold when it goes into a hot oven. I'll bake it tonight.
Try to get the written recipe, they want one dollar for it, in my country that comes to even more, so I end up giving up 1.50 and not 1.00, what’s even worse people are out of work, so still want to charge money? Disappointing if you ask me.
No, they're not charging a dollar for a written recipe. They're trying to get people to become paid subscribers to their site. As it says on their site, for one dollar you would get three months of access to their entire site. I assume the price would then go up, but I haven't checked on that. "3 Months for Just $1 Get instant access to pantry-staple recipes, big-batch meals, and more: All Foolproof Recipes on America's Test Kitchen, Cook's Illustrated, and Cook's Country NEW! Over 1,500 recipes from our award-winning cookbooks Complete TV Show Video Library-watch entire episodes or individual clips Up-to-Date Taste Tests and Equipment Reviews Save Favorites, Print Shopping Lists, Share Comments"
I have always struggled with making pie crust, although I consider myself an above average cook. I have made this crust twice with great results. It is a true foolproof recipe!
This was the best I’ve ever tasted. Finally a chocolate flavor, not a dark sugar pie. Cocoa powder is never enough buy itself. It’s weak in flavor. You girls rocked this recipe!!!!
Does anyone know how to make cobbler dough that requires butter and lard or shortening? As a young girl my mother made her famous peach cobbler with oleo, but the stores don't sell it anymore. So before she passed away she told me to use butter and shortening. My house burned down in 2019, and all my recipes deceased.. My mother never measured, it took me years to get the cobbler dough correct. When my tasted it and smiled and told me that I finally got it right!!! That was the greatest feeling I have experienced. She also made the best sweet potato pies ever. No one in Tulsa comes close to my momma's cooking, my she continue to RIH. 😢😢😢💋💋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Our pastor would only want her to make the cobblers and sweet potato pies 👌🏾👏🏾👍🏾👌🏾👌🏾👍🏾😊😊😊😊😊😊😊😊😊😊
I made dough using this method and i will NEVER go back to the regular way. Tip: don't try to quadruple the recipe- batches of two seem to be ok. Any more than 2 then it won't work evenly.
If going the extra step to actually measure the diameter of pie crust, why not roll out to 11 1/2 in. instead of 12 and not have the extra to cut off and waste? Also I have always used plastic wrap to cover top of pie as it’s cooling to prevent the skin forming, never thought of using parchment. Although, think the plastic wrap is more pliable and thus easier to stick to the pie. 😋
A lot of people were freaked out by Van Jones's extremist Ted Talk about an "electoral coup." It's not good, or at least it's very imprecise. Sadly, I don't have time to explain. Instead, check out Greg Doucette's exhaustive video. Link below.
I continuously learn so much every time I watch your instructional videos! You make it simple for someone who loves to cook and bake but is too intimidated to even try! Thank you!
I've been doing it this way (from the Inspired Taste all-butter crust recipe) for a few years now, but not with the frozen grated butter at the end. I think that's pretty genius! I will have to try this on my next pie.
Tried this crust today making quiche. Initial butter/flour process resulted in something that looked like course sand. Used 5 tbsp. ice water. but still didn't hold together as well as in the video. The resulting crust, however, was excellent. Tender and flakey.
Good to know thank you. Btw- I noticed in the first batch of dough, their butter was somewhat soft, that would help make the first portion of dough into the paste consistency they said to look for.
You dont need a food processor for this. You can do the same job with a pastry cutter. Aka dough blender with blades. I recommend the OXO brand just because it is very sturdy and wont rust on ya.
You don't need one to make dough. Just use your hands. It's much better and you're less likely to over mix the dough. You can use a for to cut the butter into the dough.
What is the result if you used chilled vodka instead of the water? (Vodka = 60% water, 40% ethanol) Wouldn't the ethanol still inhibit gluten development?
I made the pie crust exactly as the instructions, turned out perfect other than you do need to still prick the bottom of the crust before baking to prevent big bubbles of crust.
I’m confused about the amount of butter. You say shave 2TBSP to freeze the cut the rest of the stick into chunks for a total of 10TBSP of butter for pie crust, but “the rest of the stick” is only 6 TBSP, which would total only 8 TBSP instead of 10 TBSP. - SO are we supposed to use one stick plus 2 TBSP?
That looks REdick! If she invented that crust recipe she's a genius, very very smart. I really enjoy watching Julia, very good energy, doesn't seem to try to compete at all, even though she's insanely talented.
This is a common thing to do. Those of us who hate coffee and have sensitive palates hate it when recipes are "ruined" this way! They always say you can't taste it but...bleargh. 😔 For those coffee-lovers out there, taint away, but don't fool yourself that we won't notice! On the other hand, this does help me turn down chocolate treats and is probably better for my health... Please, keep adding that coffee!
I was looking for a good recipe for chocolate cream pie filling. So I weighed the flour at 3.75 oz and 2.5 as she instructed but that was far more in volume then she claimed and did not produce the dough expected. I would say follow the volume instructions if you want to reproduce this pie crust.
If you make the whole pie.,,, It's AMAZING! You can't go wrong.. It does remind you of the pies they used the serve at the dinners I remember in upstate NY. But the BEST part of this recipe is the CRUST!!! Write down the recipe, keep it in your box. You'll use it! It truly breaks some serious rules of pie making.. But it's EASY! It truly is FOOLPROOF!! And it's extremely forgiving. And the taste and texture are INCREDIBLE! And not matter what you do to it, it bakes up flaky. You can double it for a 2 crust pie but if you need to make more then 2 I'd recommend just doing more then one batch.. It worked flawlessly for pumpkin pie today..
Real whipped cream will not last more than an hour before it returns to just cream. If you use commercial stuff from a tub or a can, it will stay for much longer because they put a dumptruck load of chemical stabilizers in it. If you use the commercial stuff, it will definitely last for a day or two. If you wait to put the whipped cream on until serving, it will last a good long while in the fridge.
Made this with Kerry gold butter and the crust did not come out right. I suspect the day content was too high. How can this be adjusted for Kerry gold butter?
Did you use the Kerry gold stick butter or the tub of kerrygold butter? The stick kerrygold butter does not have too much fat. The tub kerrygold butter has too much water in it, and not enough fat. Explain how it didn’t come out right, and I can help you troubleshoot.
I made this crust in my small, 7-cup Cuisinart food processor. I don’t know if it was the smaller size of the food processor or not, but the first dough, after the recommended 30 seconds of processing, came out as a paste. Kind of like a thick, unfiltered honey. I tried to save it, finishing the recipe and putting the resulting sticky disc in the fridge for 2 hours. It came out hard as a rock and after trying to work with it, it reverted to the original sticky mess. I had to throw it out. Will using a small food processor affect the recipe so severely?
It's supposed to come out as a paste/cookie dough at first. With the addition of the flour, it should go back to the "sandy" consistency. I have the 14cup size food processor, so I'm not sure about using a 7 cup. Might have more to do with the brand than the size. In most cases, I try to ignore following exact times, but instead look for a similar consistency/product.
@@briansarahkehn2963 I have since made this dough twice in my new, Cuisinart 14-cup food processor. The first dough came out more like a cookie dough after 25 seconds or so. The crust was delicious. I’m still not sure what went wrong with the first attempt. Maybe the butter was too soft?
It’s to let the dough rest while the molecules of flour become fully absorbed. Also prevents butter from melting. It’s the butter flecks in the dough which create layers, giving you the desired flake of flaky pastry.
Oh yeah this was really good and easy if you go for a premade Graham cracker shell. If you put marshmallow creme on top you'd have smore pie. Or substitute half or whole can of condensed milk in place of the equivalent measure of whole milk replaced and not use white sugar in recipe.
I actually pay for a subscription to ATK cause I find it's worth it. I generally despise or barely tolerate crust that isn't graham cracker, vanilla wafer, or animal cracker based, so your idea for a s'more pie sounds delightful!
My husband and I love to enjoy your "tests" and your recipes...we also have decided that we enjoy being part of your pleasant relationship! It's so nice to "share" the team work and affection of everyone on your show.
I love the look of that chocolate cream pie and sure would love to be there to help you all eat it. I love pies so much and wish my skills was such that I could make this one.
I'll probably get a jail sentence for this, but I really like Cool Whip (name brand, please) better than whipped cream! It just isn't sweet enough, not hefty enough, and just doesn't last. Like the ladies said, you have to eat it NOW. That filling looks wonderful, though! Thanks, ladies!
THIS IS THE BEST METHOD FOR MAKING A BUTTER CRUST! ...FLUFFY AND FLAKEY .... A trick of my mom's from 50 years ago ...after 10 minutes when paper and pie weights removed( IN HER DAY IT WAS "LETTER PAPER")....redock the crust and sprinkle the bottom with 2 tbs granulated sugar for the next 10-15 minutes....it will crisp up beautifully
Too complicated!!I guess I’am old school!!I just use flour,crisco and just use tap water doing that way for 20 years no cold butter,no ice water!!Comes out melt in your mouth FLAKY!!!Tried the way she is doing it and used butter came out very dry not even flaky.I will stick too old school CRISCO!!WAY too complicated for a crust that is NOT good!!JMO 🤷♀️
