Basic Pie Crust and Pennsylvania Dutch Pie Crust Recipe

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.