Make the best crust of your life thanks to one secret ingredient. Get step by step directions here: bzfd.it/2Ojqnhr Check us out on Facebook! - buzzfeedtasty Credits: www.buzzfeed.com/bfmp/videos/...
INGREDIENTS: NUMBER OF PORTIONS: 8 DREAMS: 2.5 glasses flour 220 grams butter (very cold) 8 tbsp water (very cold) 1 tbsp sugar 1 tsp salts (fine) FULL: 4 units apple (large) 0.5 glasses of brown sugar 2 tbsp flour 1 tsp cinnamon TOP: 1 piece eggs 2 tbsp butter (cold) 1.5 tablespoons of brown sugar 1 tbsp milk METHOD OF PREPARATION: PREPARATION TIME: ABOUT 1 HOUR 1. I use a 240 ml beaker for measurement. 2. The basis of the cake - we mix the flour, sugar and salt in one bowl. Grate the butter, mix the dough with a spoon, add cold water, and mix again with a spoon. After that, we knead the dough by hand until all the ingredients come together, all without kneading, with the remaining pieces of butter and flour remaining. The dough must be still quite cold. We make more than half of the dough into a roll, the smaller part also, wrap both dough rolls individually into a food film, place in the freezer for 30 minutes, or refrigerate for at least a couple of hours. 3. For the stuffing, peel the apples, cut into large slices (or smaller as you like). In a single bowl, mix with sugar, flour, cinnamon. 4. Preheat oven to 190 C. 5. Remove most of the dough 5 minutes before preparing the cake base to allow it to warm slightly. Sprinkle the table with a little flour. Shape the dough into a circle of the size you use for baking. The circle should completely cover the bottom and edges of the mold. I use a round baking mold of about 23 cm with not very high edges. Place the circle in the baking mold, press the edges and the bottom. Leave the dough a little more on the edges of the mold to form a nice edge later. 6. Arrange the apples nicely on the cake base. We remove the remaining piece of dough from the refrigerator, leave it to warm for a couple of minutes, then roll out and cut it into elongated strips and place it on the cake. After that, we form the edges of the cake beautifully. 7. Shake the egg with the milk and carefully coat the whole cake. Sprinkle with brown sugar. 8. Bake the cake in a preheated oven for 1 h, then remove from the oven and into the pie crusts, placing small chunks of cold butter. Bake for another 15-20 minutes. When the cake is baking, I pour the resulting liquid into a bowl and spoon the liquid over the surface of the cake with a spoon, then place it back in the oven for a few minutes. You do not have to do this, but the cake will then be more shiny and the dough will taste better. Hot cake very delicious with ice cream! 9. If the cake is baking very quickly and the edges are browning quickly, you can cover it with baking foil. Sorry for the typing errors. Hope you give it a try. Enjoy your meal! P.s. I'm from lithuania ;D
Probably the best Tasty 101 episode besides the cake one. Really love how you guys continue to show us the methodology of testing and particularly how you show us what you DIDN'T like so that we 100% understand why this is the best way to do it. Makes it feel like a science and helps to fully know that this is the best possible outcome. Hope you guys read this and keep going with this series!!
I actually made this recipe and despite me fucking up by handling the dough too much it turned out great. I used a cross between Tasty’s and the Kitchn’s recipe. Just add 2 sticks of butter. And a tablespoon of sugar. And one less egg yolk.
“Make it as cold as humanly possible” *pours liquid nitrogen* Me: Well this crust is now hard as a rock, but she said make it cold so i guess i just roll with it
lol I felt that when you said ‘ guess i just roll with it” you meant that you’ll use it anyways, and that you’ll literally roll with it on your rolling pin, which was kinda funny :-)
I just can't get over her narration -- its articulated so well and you can tell she knows what she's talking about. I'd love to hear endless lectures by her!
I just finished making the apple pie and I'm so impressed with the way it looks and tastes! This whole experience has made me want to bake more, I am a total beginner but I was able to make this WELL. Thank you!
Mine turned out pretty ok but I had a few problems. It tasted amazing but was kinda watery in the middle. And the caremel looking stuff turned out to be like a clear jel. Can anyone figure out what I did wrong?
@@yaelvacacenteno1382 i can relate, on my moms side, my grandma is english. So i would often get trifle or rice pudding which i love to eat also, but her pastries needed work lol, now she likes when i make them :)
This took me 3 hours to do alone but it smells so good in the oven right now, hope it's worth it! 😂 it was also really easy to follow and every step turned out well
*I’m sorry, but 3.141592653589793238462643383279502884197169399375105820974944592307816406286208998628034825342117067982148086513282306647093844609550582231725359408128481117450284102701938521105559644622948954930381964428810975665933446128475648233786783165271201909145648566923460348610454326648213393607260249141273724587006606315588174881520920962829254091715364367892590360011330530548820466521384146951941511609433057270365759591953092186117381932611793105118548074462379962749567351885752724891227938183011949129833673362440656643086021394946395224737190702179860943702770539217176293176752384674818467669405132000568127145263560827785771342757789609173637178721468440901224953430146549585371050792279689258923542019956112129021960864034418159813629774771309960518707211349999998372978049951059731732816096318595024459455346908302642522308253344685035261931188171010003137838752886587533208381420617177669147303598253490428755468731159562863882353787593751957781857780532171226806613001927876611195909216420198938095257201065485863278865936153381827968230301952035301852968995773622599413891249721775283479131515574857242454150695950829533116861727855889075098381754637464939319255060400927701671139009848824012858361603563707660104710181942955596198946767837449448255379774726847104047534646208046684259069491293313677028989152104752162056966024058038150193511253382430035587640247496473263914199272604269922796782354781636009341721641219924586315030286182974555706749838505494588586926995690927210797509302955321165344987202755960236480665499119881834797753566369807426542527862551818417574672890977772793800081647060016145249192173217214772350141441973568548161361157352552133475741849468438523323907394143334547762416862518983569485562099219222184272550254256887671790494601653466804988627232791786085784383827967976681454100953883786360950680064225125205117392984896084128488626945604241965285022210661186306744278622039194945047123713786960956364371917287467764657573962413890865832645995813390478027590099465764078951269468398352595709825822620522489407726719478268482601476990902640136394437455305068203496252451749399 can Not be found here*
I'm from Austria and Pie in that form isn't really a thing here. I do love making em tho. My grandma made apple pie but it's not in a pie tin but it's rolled out like Apfelstrudel but with a piecrust dough. I love it we call it "Schau-Nach-Strudel"
The voice over for this video is incredible. Not certain from the credits link, but I assume Claire King is doing it... Whoever it is, I need a playlist or something of all the videos she voices.
Made this twice and it's so good I'm so proud of myself it tasted really good. I didn't have cornstarch so I used flour for the caramel like sauce and stirred it with the whisk so it wouldn't get lumps! Hope this helps anyone who doesn't have cornstarch but has flour
The Claire’s seem to always be the best producers! 😂😂😂😂😂 Claire from Bon Appétit and Claire from Tasty! BUT, you can never forget Rie, she’s the QUEEN 👑 🙌🙌🙌🙌🙌
actually in many recipes that need softened butter (not melted) you need to cream it. so if you take a handmixer and use it for butter you can soften it that way. after that you'll just cream it. creaming hard butter just takes more time. (just saying it. cuz i also dont soften my butter)
@@Sai-wf8pz When butter is melted and cooled again it won't become solid butter. It will turn into something called clarified butter, which has different properties than regular butter
I live in Minnesota and we have Harelson apples. They are the only apples I use for pie. They're tender like Red Delicious but tart like Granny Smith, giving pie filling a melt-in-your-mouth texture. The apples keep their shape until they hit your teeth and turn into applesauce. So good.
I made the macerated apple pie and pie crust following the instructions from this video and I've never gotten so many complements for a dessert before! The crust and apple pie filling recipes from this video are easy to follow and make a great classic favorite
I just love this woman's narrative voice! She's somewhat relaxing and comforting. Her descriptive tone and delivery is so soothing. Tasty, you chose the right person for the job.
This is seriously 100% the best pie crust recipe I've ever made. I started making this a couple years back when I was looking for something new for my double baked apple pie recipe and let me tell you it's so flakey and so delicious. I will never go back ....you will not regret making this recipe seriously...I even had issues with my hands cramping so I cheat a little and leave the butter out and let it soften to room temp and it comes out wonderful still. altho I do leave my dough in the fridge for a few extra mins before rolling out but it's still great job tasty thank you so much for sharing!
Thanks for such a high quality of info that is presented in a very beautiful calming way. Yiu made every thing clear to a person who doesn't even know the taste of pie
Princess cringe: 3.14159265358979323846264338327950288419716939937510582097494459230781640628620899862803482534211706798214808651328230664709384460955058223172535940812848111745028410270193852110555964462294895493038196442881097566593344612847564823378678316527120190914564856692346034861045432664821339360726024914127372458700660631558817488152092096282925409171536436789259036001133053054882046652138414695194151160943305727036575959195309218611738193261179310511854807446237996274956735188575272489122793818301194912983367336244065664308602139494639522473719070217986094370277053921717629317675238467481846766940513200056812714526356082778577134275778960917363717872146844090122495343014654958537105079227968925892354201995611212902196086403441815981362977477130996051870721134999999837297804995105973173281609631859502445945534690830264252230825334468503526193118817101000313783875288658753320838142061717766914730359825349042875546873115956286388235378759375195778185778053217122680661300192787661119590921642019893809525720106548586327886593615338182796823030195203530185296899577362259941389124972177528347913151557485724245415069595082953311686172785588907509838175463746493931925506040092770167113900984882401285836160356370766010471018194295559619894676783744944825537977472684710404753464620804668425906949129331367702898915210475216205696602405803815019351125338243003558764024749647326391419927260426992279678235478163600934172164121992458631503028618297455570674983850549458858692699569092721079750930295532116534498720275596023648066549911988183479775356636980742654252786255181841757467289097777279380008164706001614524919217321721477235014144197356854816136115735255213347574184946843852332390739414333454776241686251898356948556209921922218427255025425688767179049460165346680498862723279178608578438382796797668145410095388378636095068006422512520511739298489608412848862694560424196528502221066118630674427862203919494504712371378696095636437191728746776465757396241389086583264599581339047802759009946576407895126946839835259570982582262052248940772671947826848260147699090264013639443745530506820349625245174939965143142980919065925093722169646151570 (I have no life)
I can't each cheese because my doctor told me I "lack toast and tolerance" I can't sit still because my doctor told me "I have 80HD." I can't "gra-joo-ate" because my teachers told me I'm too dumb. I can't spell because I'm not a wizrd. And I'm depressed because Nike is always telling me "Just do it."
Honestly I don’t do anything with pies nor any kind of baking. But your narrating skills are so amazing that it’s intriguing to listen to this. Great video!
These are literally the only pie recipes I will use when baking apple and pumpkin pies. My 77 year old father-in-law almost teared up when he tasted the apple pie I made a few weeks ago because he said the crust was exactly how his grandma used to make it. I have the crust and filling recipes printed out and in a folder for safe keeping in my kitchen :)
Her voice is so calming and my purpose here was to learn how to make perfect pies,but i think i gotta turn on the captions,turn down the volume and watch it again,cuz i learned nothing i just fell asleep.
I always do the pumpkin puree myself with a whole pumpkin since in my country there's no pumpkin puree can available. However, I don't cut it in small pieces like that, because it's drier afterward, so I just cut it in two, and bake it for about 50min to an hour at 180°C or until you can push a fork very easily into it - don't rush it, because there's a stage when you can put the fork in but it's not perfectly cooked, so wait until it goes in really smoothly) . I put the pumpkin with the skin turned upward ; so the part you cut/the inside of the pumpkin turned toward the parchment paper. This way, the skin protects it a little from drying and once you mix it, you get a really super smooth puree!^^ You can then use what you need and freeze the rest for another time.
@@justarandompersonontheinte3118 hahaha^^ no i'm not offended, don't worry ! ;D I just thought I would write this technic here, because she was saying that it's dryer than the can version if you do it yourself, but with this technic it's exactly like the can version in term of texture^^ I've never tried doing it the way she did for making purée (I did but just for eating it roasted like that) , so I don't know if it's better of not :D The way she's doing it might even make it better tasting for purée to use in tarts!!!^^ Not sure since I've never tried :) so the technic I gave isn't necessarily a "better" way, but it is a "wetter" way! hehe :D
I have never been one to cook or to bake but these tutorial based videos always give me inspiration and i don’t feel so helpless in the kitchen afterwards haha
Xinix Xagnix You don’t need to put any sugar in the dough because the pie itself is sweet especially the apple pie also here’s a tip DO NOT over cook the liquid I cooked the apple liquid way too much that it made this apple caramel which is disgusting and dried out really fast
This was a real slice to watch! Thanks! Use a food processor on pulse to start the crust or us a pastry cutter and bench scraper to handle the dough less with your hands.
My first pie (today) ever made thanks to this tutorial and assistance by my wife! It came out nicely. I should have boiled the caramel-like substance longer, but live and learn! Thanks for the excellent recipe advice and sultry jazz radio DJ voice
"It's pie season" I am deeply offended that you think there IS a pie season. to say there is a pie season, your suggesting that it isn't always pie season.
Honestly this is the better pie crust pastry recipe. With other recipes is always to dry or always to easy to mess it up but this is honestly just perfect.
We use a Amish pie crust recipe. It's our families favorite! You can use lard or shortening. We use Crisco butter flavored shortening. My Dad's mom uses lard.
Im sri lankan and i made an apple pie today for the first time following this recipe. It's still baking. Im excited to see the end result and to taste that.
