Basic Pie Crust and Pennsylvania Dutch Pie Crust Recipe
Hi, this is Chef David Bishop, From the Chef to You. Today, I want to show you how to
make some pie crust. Today, we’re going to look at basic pie crust in Pennsylvania
Dutch. Let’s take a look at our ingredients and get started. Flour, salt, shortening, cold
water. Tools we’re going to need today is a rolling pin—a bowl, a sifter, and we got a pie
pan. Let’s start this pie crust.
Let’s start by putting a warm water in cup of flour into the sifter, our salt. We’re going to
sift this. Our shortening, we’re going to put this in. We’re going to plate the pie crust and
one of our shortening, we’re going to put in about a size of a pea or hazelnut. We’re just
taking our barbeque nice together—we’re going to do this on a regular speed to get it
done. If you have a pastry blender, you can use that also. You can use a mixer but you go
to be real careful on cutting that shortening too much and making your dough tough. A
couple of more hits here real quick. Alright, I couldn’t clean my knives off. Take a look
at here. This is pea-sized. Now, I’m going to take my cold water. I got to moisten this
glass. I did it for purpose in one day, it’s cold water spasm. We’re getting three-level
tablespoons of cold water. You can use your hand. I like to use a spoon or rubber spatula;
something like that so I’m throwing in my hands to dirty. I have to go wash. So, I'm
going to put more water into there. Beautiful! Alright, I got a nice moist bowl of pie
dough here. We let this rest about 25 minutes in refrigerator. We’re going to bring it back
up and roll it.
Let's go and roll our basic pie crust one hand over the flour ready on the center. No need
for roll over. I'm just going to need the pie crust. This pie crust is on top, sprinkle some
flour on top. Take a rolling pin. Dust it with a little flour. We’re going to start out here
and move my pie plaid a little bit in order—it helps me for my clean-up and just makes
life easier for me. You want nice even strokes with the rolling pin. I use a roll out but the
length of the pie dish just start out with, then I take it and I turn this way so that way
again nice round pie crust. I joke with my students said they are making an all-fit of
states. I say, “Whatever. It’s like California. That touches you rolling out” because when
I first learned how to roll a pie crust, the tendency is it has some odd shapes. The goal is
you get this round as you pass the pin.
You may want to take a look on this, make sure it’s not stiffing. With just a little bit more
flour, prevent it from sticking. I'm going to check the other side. Alright, take a pie tin
and we look and we got about an inch and a half on each side. We’re ready to go. I’m just
going to do just a little bit more. Let me dust my throwing pin just a little bit more. You
have two at this point. You could take it and roll it up on your rolling pin or you fold it in
a half. I prefer folding it in half because I’m afraid I’m going to break it on rolling pin.
Now, I’m folding it in half. Set out of the way and try to put it in the camera here. Now,
set your crust about halfway. Bring it across. Now, the very important thing to do is to
make sure you have no air gap in here. You want to bring it to a walk and then let it rest
all the way inside because if you do that, you’re doing a cream-filled pie where you’re
going to bake this first, it’s going to pull it on. Now, at this point right here, if I’m
making a fruit pie that I want a top for us, I’d stop here and I will do anything else. I
would go and put my filling in to my top crust, take my water or butter around the edge
here or milk and I’ll put my top for us and then I’m going to float it out trying to get top
for us done.
Today, I’m just going to show you how to fold the sides for just a bottom crust. By taking
a pinch right here of the crust and pinch right next to it, if you look real close, there’s a
diamond here. Now, I’ll move this left hand to the right spot and I’ll keep moving around
here by continuing all the way around but it was not a plastic I could actually spin this.
Work all around facing your back and reaching the holes. And as you’re doing this,
you’re actually cutting the pie dough on the outside so as soon as we get to where we
started right there, it’s not all your excess off. There you go again, beautiful pie crust
ready for cream-filling and then we’re going to add something like that. We make this
ahead of time for some clear wrapping so no more inside. And the last, we refrigerate it
for a couple of days.
Let’s take a look at our second crust. This is a Pennsylvania Dutch Pie Crust. I’ve already
taken the flour and sifted it with the salt. I’ve cut the shortening to pea-size. There are
three cups of flour, one teaspoon of salt, more than a quarter sup of shortening. Now,
we’re going to add our liquid. We got one egg, one teaspoon of vinegar and we got five
tablespoons of cold water. Alright, we clean those glass edges in case we need some
more. Stir these very well. Make a little vibrant meal. Then pour this in. Same way we’re
going to want to stir it just until it’s incorporated. There are times you may have to add a
little bit of water and temperature outside. It’s going to be humid outside; rainy day, so
you have to do judgment. You want a damp pie crust but if you touch it with your hand,
it’s not going to be lot of yeast. Today, looks like a day we’re going to have a little bit
more liquid on both pie crust. I’m going to add just a pinch more water and I’m going
with my hands today.
Now, this is a good pie crust here. A little bit more flavor with the egg and vinegar. You
can use this for fruit-filled pies, pop pies, turnovers. I would use this one maybe for
cream pie like a banana cream pie or coconut-cream pie. I just want the basic pie. Alright,
you see we’ve got a nice firm crust there. All the flours have been used up. We’re going
to refrigerate this one. Okay, we got a pie crust now. I got my basic pie crust here that we
rolled out through to the outside edges. Again, we put it in refrigerator and use them later
pumpkin pie, pikien pies, or anything like that. Cream-filled pie and bake it ahead of
time. Here, I’ve got my Pennsylvania Dutch Pie Crust. This will make our topping and
bottom for us. I’m going to use this later for another recipe, so I’m rolling this one yet.
This is Chef David Bishop, cooking and teaching. Until next time, may god bless.
Transcription by:
Scribe4you Transcription Services