Making Pie Crust with Your KitchenAid Stand Mixer 

You are so welcome!

Glad it was helpful!

Glad it was helpful!

So happy to hear Destiny!! Enjoy those pies!

Thank you too

Yay! Glad it was helpful! Thanks for watching!

You are so welcome! - I totally agree on the control part!

Thanks so much! 😊

Glad it was helpful!

Glad it was helpful!

Hope you enjoy

Yay! So glad the video was helpful for you!! Enjoy those tarts!

Hi Allen - Thanks for reaching out! I usually make my pie crust as written. So hard for me to say as far as all-butter or lard. But we learn from experimentation - so go for it! I would just add the water little by little and stop when you get that nice shaggy texture. Here's the Strawberry Rhubarb Pie Recipe: www.epicuricloud.com/recipe/strawberry-rhubarb-pie-star-cutouts-crust/ Take care!

Yes you can - but sometimes all butter pie crust is a little trickier to roll out - keep it nice and chilled. For pie crust I like the flat beater (paddle) or the new pastry beater. Enjoy! Happy Baking!

@@epicuricloud Thank you for the quick reply, can't wait to give this a try 😁

Here they are - I love the larger one when working with doughs. (they're on Amazon too.) www.target.com/p/kitchenaid-2pk-scrapers-set/-/A-53321458?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=c&location=9007339&ds_rl=1246978&ds_rl=1247068&ds_rl=1248099&gclid=CjwKCAjw88v3BRBFEiwApwLevQhrybhixAFfAl6aT2vJ12GOGsX6H2cuduJQal-Rvh1Z8Ev3w6rxJhoCKjUQAvD_BwE&gclsrc=aw.ds

YUM!

Yes you can! Form in a flattened disc shape and Wrap well in plastic wrap then put in a zip bag. I wouldn't go past 3 days - it may start to oxidize (or turn a little grayish)

Hello! Yes, I did a couple short demos during the most recent TSV on QVC - but it sold out pretty quickly. The pastry beater seems to work more quickly and seems more efficient than the flat beater. But both will work with pie crust.

Sounds great!

Hi Melanie - You can just scoop with a measuring spoon and chill. Yes, the sticks are handy! Have a good day!

@@epicuricloud thanks for the fast reply!! new subscriber :-)

Hi Misha - hmm - that's a puzzler! I haven't tried with either. Are those the only beaters you have? Do you have a flex edge? Do you have a food processor? you can always make by hand too! With a handheld pastry blender or use two knives like many grandmothers have over the years.

Yes they do on certain models - you can always contact KitchenAid.com for info. about your particular model.

Yes you can totally make it in steps and refrigerate - all the best to you!

Hi Rebecca! Thanks for reaching out! I would recommend trying to use a little deeper pie plate - or building the crust edge up a little taller. Maybe using a little less filling? Make sure to have a sheet tray under the pie in the oven to catch any drip over. Take care!

@@epicuricloud Thank you so much! I will try all of those things. Have a great day!!

Yes you can!

Yes, should work well! Saw your other comment too - I did say flour - but added a note on the bottom of the screen that I meant to say water. Take care!

I have tried the vodka pie crust before, but ended up going back to the "good old" basic recipe. For me, I like the taste, look and workability of this recipe. Here's an interesting article from Serious Eats (I think he was the originator of the vodka method and he doesn't use it anymore...) www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html

It's a KitchenAid I received years ago - I haven't seen them anywhere recently - I do get asked about it too!

Hi Elaine - You could certainly try it! I haven't tried it myself so can't speak to it personally.

Hello - Yes, pie crust dough can be a little finicky. Make sure it's somewhat chilled and not too thin. This video has some good methods for transferring crust. But you can always fix cracks and fill in a piece if needed. Just dampen the edges a little bit by dipping your finger in a little water and dab it on. Then press together. Don't be discouraged - I almost always have to make a repair here and there. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ra5qTmIb2e0.htmlsi=BcYiVn-rTDhyw9rS

Hi Charlotte - I just added a link to that pie recipe in the video description. Basically... "Bake the pie on a lined baking sheet for 20 minutes at 400 degrees. Turn the oven down to 350 degrees and bake for 30-40 minutes more or until the filling is bubbly and the crust is golden brown. If the crust starts to get too dark in any area, lightly cover that area with foil. Let the pie cool on a wire rack for 3-4 hours or until room temperature. This is important as it allows the juices to fully thicken. Serve with vanilla ice cream or whipped cream."

Hi Bee - I can't give an exact time as a lot of factors can make the time different - temperature of room, ingredients, size the butter is cut etc. You want to mix the flour with the shortening and butter until the texture looks "sandy" and the largest pieces of butter/shortening are about the size of a pea. When you add the water - add a little at a time, until it's shaggy, but when you press some together in your hand - it holds together easily. You don't want it to be a smooth ball of dough like pizza dough.

Hello. I have more questions about making the pie crust. Can you help?

@@beerobins461 What questions do you have Bee?

Congratulations on the mixer! Watch the video - I take you step by step. I think it's a little easier in a stand mixer than a food processor as the food processor goes so fast - it's easier to get too wet. Let me know if you have any questions!

I believe it's the leaves of the rhubarb that you want to avoid. I have never needed to string it. I just slice into 1/4 to 1/2 inch pieces.

Mom used to cut skin off rhubarb before diving, so that's what I do, it seems to remove strings

@guy5ful She's a diver? Why on Earth would she peel rubarb before diving into water? Ha ha ha ha ha! I want her recipe! 🥧🥬🧾 😁

I use 1 1/2 sticks butter, 12 tablespoons - that would be 6-ounces or 165 grams.

Hello ( :

You can see the finished crust in the photo!

You can swap for more butter if you prefer - pie crust has a good amount of fat in it.

Thanks David - I'll need to make a rolling one!

@@epicuricloud my pie is in the oven at this moment, but the crust is definitely not as pretty as yours. First pie in my life with apples picked from a buddy's tree. Thank you for your reply.

@@David-burrito I bet it is going to be scrumptious and probably smells amazing! Enjoy!

Hi, I have a question if you have the time: I followed all of your instructions about keeping everything cold, I chilled the finished dough in the fridge, but it doesn't roll out easily when it's cold so my dough ended up too thick. So if I let it warm up a bit to roll it, won't the little bits of butter melt which would defeat the purpose of keeping everything cold? Thanks. I wanna do another one.

@@David-burrito Hi David - yes, seems counterintuitive - I hear you! But if you let it warm up 20-30 minutes it will be just fine. Has to be somewhat pliable to roll out or it will just crack a lot. When you form your discs of dough to put in the refrigerator, don't make then super thick - that way it'll take less time for then to be "rollable".

Hey there - This is Tina. All my recipes are available on my website: www.epicuricloud.com I'm not sure what the downloading is?

oh gosh Pam - so sorry to hear. Perhaps the dough needed to be chilled longer?

I see your comment!

Thank you for your kind suggestions!

Thanks for your kind thoughts - I film my videos by myself - so generally not able to zoom in.

You are welcome to use whatever salt you like - Coarse Kosher salt is what it says on the box. I like to be specific about the ingredients so folks know if they are trying to get the same results. generally if using regular table salt you need to use less as the grains are much smaller and the taste is stronger. (plus it generally contains iodine)

Hi Bee - Thanks for reaching out! Can't give exact numbers as it depends on a lot of factors. (temperature in house, temperature of ingredients, how small you cut the pieces of butter and shortening, etc...) The flour with the shortening and the butter, you want to mix until the largest chunks of butter remaining will be about the size of a pea, maybe a bit larger. The rest of the mixture will look a bit "sandy" in texture. For the water you want to mix until the mixture looks "shaggy" and is starting to stick together. (not mixing until it is a smooth ball like some yeast doughs). You can test by picking up some dough and squeezing in your hand - if it holds together easily then it's mixed enough and wet enough. Hope that helps!! You really have to use your eyes to determine when it's mixed enough. Hope that helps!

Will let you know how I make out😀