4th Surprise Bake Along- The All Season Pie and Pate Brisée

hello all right I’m gonna wait for some
people to join and then we’re gonna talk
about what we’re making today
hi Kristy I think I just saw your
message on my blog so I’ll answer that
in just a second yay hello hi everyone
welcome give me a wave
hey cool
so today France was gonna be holding the
phone in his hands the whole time hi
Nancy
so we got a cheer mom the whole time
okay so I actually realized that this is
our fourth bake along I was writing up
everything and I was like this is so
exciting our third bake long and fit no
no guys it’s our fourth one Oh
can’t wait desperately chopping fruit
all right you got this Annie oh I’ll
wait just a couple more minutes or
seconds or something whenever I’m
feeling I’ll give you guys a little look
at our setup here before we get started
okay I’m gonna turn around okay
here we go okay so here I got all of my
ingredients ready everyone really
excited I actually really loved all of
your guesses about what we’re gonna be
making so I can’t reveal it because I
think maybe just one person guessed it
correctly and that’s it so these are
some dahlias that I got this morning at
the market
and I’m excited that you get to join
it’s awesome because it’s summer and so
we have light later into the evening and
so we can all bank together at kind of a
normal time for everyone so it works out
really well
Hey
all right well I’m gonna see a friend’s
walking come over here and take the
phone and then we’re gonna get started
whoo okay so if you’re like me you’re
gonna need to take your butter out of
the refrigerator which I totally forgot
to do two seconds before that but it’s
in the fridge so took that step so if
you’re the same as me go ahead and go
over to your refrigerator I’m gonna walk
with you guys but let’s kind of butter
it out of the fridge all right first
step oh nice rinse off
all right first up here we go got my
batter ready to go all right
oh and you get a little peek at the
kitchen to you here you go here’s the
kitchen
whoo all right hey Francois ready for
you let’s get in here again all right
there you all right turning it around
here we go all right handing over
fools if you’re joining for the first
time we are doing a fake blonde super
fine which if this means that you guys
hopefully have all your ingredients and
all of your equipment needs to make
today’s special treat and it’s a
surprise and so I’m going to reveal what
we’re making today we are making
something that is truly classic in any
way but we’re gonna do it to is
something that is super classic in
France as well so in France one of the
first things that people learned how to
make is the pack freeze aim which is the
simple pastry butter crust so it’s what
we use in dates to make pie these are
here to make peace and so today if you
guys have not yet we are going to be
making an all-american fruit pie and
when they learn how to bake a pie crust
together we’re gonna make it and keep it
super simple and have fun and dirty they
have amazing results so if you guys have
ever been nervous about making a pie
crust before I know I was for a very
long time because there’s a lot of like
little kind of food halls or tips like
you know use vodka use ice cold water no
no no no no no and you don’t really have
to do all those things there’s some
basic things obviously that you have to
keep in mind but other than that
everyone can do it with just flour
butter salt a little bit of sugar if you
want and that’s it so we’re gonna make
it Holly
French bread mary’s make it still to
this day and all the French kind of make
it in their kitchens so it’s very
exciting
I met before me
now make comment France was behind
Cameron so he can call out to me
it’s not an accent it’s mental institute
you know the more questions that you ask
the more you get to hear the officer
French accent alright so I’m gonna be
doing the measurements in metric if you
guys arguing do the cut measurements
just please refer to the clothes bag I
did get all the ingredients all of your
exact measurements are there the reason
why I’m doing metric measurements is
because it gets into baking ratios so
for baking ratios it makes it so easy to
do a lot of things so for our basic pie
crust it is two parts of flour to one
part of butter so how does that work out
so it means that if I’m doing 100 grams
of butter if I mean 200 grams of flour
so for example today we’re gonna do 300
grams of flour so I’m going to go ahead
and turn on my scam guys you go ahead
and start with me okay so like 300 grams
of flour in here and this is how we
measure it I just poured out of the
container and today we’re actually using
some flour that is
milk here in Versailles is pretty cool
so 250 a little bit more so in terms of
your measurements a good rule of thumb
for a pie crust or for quiche dough is
to do start out with 300 grams of flour
and so that way you have plenty
dough to put everything together quit
you’ll also have a little bit extra so
if you want to do like some fun
decorations on top you have a little bit
of extra for that alright so I have my
300 grams of flour in here next up is
your salt I’m using a grey sea salt
I prefer sea salt when I’m baking but
anything that’s fine you don’t want to
use the really big kosher salt and then
Himalayan salts and it’s a really finely
ground that’s cool too but you want
something that’s fine so it actually
gets in there very evenly so I’m just
going to do a little shake in here so
that’ll be maybe like 2 or 2 inches if
that and then I’m going to add my butter
so remember I have 300 grams of flour
and now I’m going to do half of that and
butter
so 150 you guys see it’s nicely cubed
it’s cold from the refrigerator and the
vit it’s very easy it’s a lot better
[Applause]
that’s all we’re gonna need at this
point have your water handy so I
actually normally do this in the kitchen
you’re right next to the kitchen sink
funnily enough I seriously
turn on these bout with water style and
I will just take the bowl and go under
it but I’m ready to have the water but
let’s talk about your butter first
before you start working in okay so your
buddy right now your first step that
you’re going to do is just top it
lightly into your flour you want to coat
all those pieces by your side okay and
the important thing is that you don’t
want your butter to start melting that’s
the only thing that you really have to
be concerned about here Syrena work fast
because as soon as you start touching
your butter the more it’s gonna warm up
because we’re working this into our
flour and so the more energy we put into
it just thinking about it scientifically
right the more that our butter is going
to heat up okay so mushing that I want
you guys to do I’m just doing this with
clean hands the easiest way to do it and
also it gets back to the fact that when
we’re doing pastry you want to be
conscious about textures and so if you
use a cutter or something like that
which works really well if you horny
ends it’s a really good idea but I
really encourage you to go ahead and do
it first with your hand so you can feel
what it’s supposed to feel like okay so
this is the motion that you’re gonna do
so it’s kind of like one of my chef
Donuts like show me the money so you’re
pressing your butter so you’re actually
going like this with your hands
okay I’ve made a batch of goods like
that’s three times this amount
my hand you can do it sir what I’m gonna
do is I’m gonna pick it up let’s have
Francois get a little bit closer
how much pizza did you end I added 150
grams of butter unsalted butter and then
you’ll see I’m just picking it up and
impressing I’m actually pressing and
smearing the butter against my fingers
you may see that during that motion I’m
breaking up my butter pieces and when
I’m shooting for is something that’s
about pea-sized we hear that pretty
often that’s kind of like the golden
rule for working in butter where they
feel like a pie crust or something like
that but you’ll see I’m just kind of
smearing do you see that motion it’s
like this I’m pressing the butter
against my fingers and I’m smearing it
with my thumb and breaking up into
little pieces
cuz you see I actually started with some
pretty big chunks here pretty big and so
now I already have bigger and smaller
pieces so I’m not going to talk to too
much but I want you guys to work as fast
as you can okay so Jane the same nursing
and we’re just gonna work this in do you
guys feel really cool right now you’re
making a pie crust from scratch that’s a
pretty cool thing big meet you guys
I hope it made a pair hi girl
so if you just now joined me are
actually making an all-american cream
pie
but reusing the base which is a pat
frisée which is a super classic French
crust and so it’s a really good base
recipe to know to have in the back of
your pocket you can use this for quiche
that’s kind of what it’s classically
used here for and then the other thing
I’m use it for is pie I don’t use it for
my fruit tarts because I use another
crust recipe setting is a little bit
nicer so we have a question do you put
your bone in the fridge beforehand so
heads people but cool I don’t and you
guys I want to tell you I am done mixing
in my butter so I want you guys to do it
that fast so if you’re at this point
this is where I am I’m going to show you
kind of what my pieces look like you’ll
notice I have some big pieces I have
some smaller pieces but that is as much
as I’ve done because I’m feeling my
butter and I’m feeling that it’s
starting to get a little bit more okay
if you are nervous and your butter is
starting to melt which does happen you
can stick this bowl all of this in the
refrigerator for a couple minutes and
then add your water but I think if you
guys worked as fast as you did if as I
did here you should be good to go
so next step okay very easy green add
some water this is cold water again you
can add ice-cubes if you want but I
don’t this is just cold water from the
top so like I was saying earlier what I
do is literally funny
this in the kitchen I turn on the water
and I just feel like this with the bowl
rather quickly
and I add a little bit of water and so I
want to tell you that it works and it’s
fast just like new meds that’s a good
thing so here’s the thing I’m gonna show
you my technique for maybe a minute so
stop touching your stuff if you’re still
kind of working in you’re better stop
touching it for a second it’s I’m
excited to tell you about the next step
because I don’t want your my butter to
get like too melty too okay so what
we’re gonna do is we’re going to slowly
add your water so this is where it’s
nice when you have a friend so friend
could just add in your water about a
tablespoon at a time but I do it to you
just by myself like I was saying just a
little bit but it seriously is just a
little touch you’re just gonna add up
just a little bit at a time that’s
plenty
that’s plenty and then what I want you
to do is for your additions you’re
literally just tossing do you see how
what I’m doing I’m just tossing my flour
and my butter pieces I’m just coating
those pieces with the water I’m gonna
have you add a little bit more look
that’s it so about like for you Frenchy
friends walls so it’s literally like a
creator a cafe see-through okay so very
small nuts but did you see how this has
changed I already have lots of big
clumps here you see so all I’m doing is
just tossing I’m just tossing and I’m
feeling and what I want you to do to you
it’s gonna start to press it together
with your hand just a little bit to see
how everything is coming together do you
see so I already notice I still have a
lot of dry pieces which means I need
some more water so just a little bit
good cosplay
so you notice I’m saying that’s plenty
because really all you need is just a
little that’s it okay so just a little
toss and again I have more big pieces
that are forming and so again I’m gonna
take it I’m gonna go okay I’m gonna see
if it’s holding together because I want
this eventually to come into a ball okay
so I still see a lot of drag Q says so
actually I’m gonna do this additional
second share you so just a very small
amount that’s it do you see how small
that was it’s like a teaspoon
all right thanks mom there’s mom okay
because the important thing is you don’t
want to over add your water if you do
you’ll be okay I promise you you can
just add a little bit more flour but
what you’re looking for and this is why
it’s important to do it with your hands
is you’re looking for what feels like
the pie dough and I think a lot of us
know what that is you don’t want it to
be super wet you don’t want it to be
super dry so you notice now I’m kind of
grabbing it together and look how much
more it’s coming together for me so on
total I’m gonna say probably added about
six tablespoons or so of water and I’m
just estimating here but notice how I
kind was able to press it together with
my fist and I have a nice sized ball but
I still have some pieces that are dry
that I I’m feeling they’re not sticking
in with that balls okay so again a very
small amount she’s being very carefully
that’s it okay toss it in there and then
really I’m just gonna put it all
together now it’s Christian all together
any questions guys well I’ll stop here
in a second so you can ask
because I know we’re kind of in the
thick of it and that’s it
did you guys see like how long has it
been I don’t even know how long I think
that you just made a pie dough that’s
all you’re tell us thank you
hmm that means guys you can make it
yourself
and we’re gonna rock it okay that was it
um all right so you’ve got quite a bit
here you see I’ve just done bringing it
together into the vault and I’m not
trying to touch it too much that’s the
most important thing right now but I
have a really beautiful pie dough okay
what can go wrong let’s talk about that
well I get the plastic wrap so you guys
can wash my hands really quickly and so
what can go wrong with your pie crust
the biggest thing that happens and
hopefully you can hear me the biggest
thing that can happen is adding too much
water okay so if that happens I have
tying you you’re going to add some more
flour until it comes together and it’s
not wet because you want something that
feels like a dough right it shouldn’t
wet it should be nice and kind of stick
together this is great walking backwards
so what did you do here what are the big
tip cold butter not touching it to you
on again it took us five minutes
it’s and not adding too much water so
now when I want you guys to do is take
some plastic wrap dr. Graf saran wrap
same difference
I don’t think you guys wrap it up so
this is really important to with your
pie dough for your pet Boothbay is it
needs to rest for a little bit and needs
to chill and kind of sit and hang out so
everything’s kind of all nice and good
before we roll it out and okay Sara
trick for you guys which is really
important when you’re chilling things is
I wrap that loosely first very loosely
and then you want to press it as flat as
you can okay the flatter it is the
quicker that this is actually going to
chill so I can even press this a little
bit thinner if I win – I did a class
recently with some thirteen year old
teenagers it was great and I think they
had a slight competition in who could
press there is the finish and I’m
seriously the girl that pressed her is
the thinnest purse chilled the quickest
it’s all about swimming it’s all about
surface area and some little things that
you don’t really think about it did you
make a little bit of it to print so I
pressed my guy pretty thing here we go
this is going into the refrigerator
actually you know why I’m gonna put mine
in the freezer so I use my freezer just
to kind of help speed up things I’ll put
the chiller in process when you’re
making this recipe again and if you sure
go ahead and just stick it in the
refrigerator it should be in there not
30 minutes but again so we’re not on
here for two – too long
I know you guys love it and I love it
too but just so we’re not waiting for
too long let’s go ahead and stick it in
the freezer okay mom remind you and
we’re good to go and grab your fruit so
I’m gonna grab my fruits I’m using a
half from the freezer and half fresh
I’ve actually never done that before
with the pie but you guys gonna see I’ve
got quite a few migraines okay oh okay
questions about pie dough let me have it
I mean all your turning
[Applause]
[Applause]
no no questions so far no someone’s
thinking thanks your father your
beautiful recipes 45 some questions do
we turn the oven on go ahead and we’re
gonna turn to 200 degrees make sure you
know exactly how should the final
product here it’s hard to describe it
like it feels not too wet also not too
dry and you can see that when you’re
actually
so when you’re actually feeling it you
shouldn’t have lots of dry pieces
falling off so it should be wet enough
that everything is holding together but
not so wet that when you’re holding in
your hands it just feels like what and
so it should be just voiced enough to
where everything’s holding together in
the ball and so that’s why when I got to
those last couple editions of water and
was really careful with how much I was
adding so it’s only adding about a
teaspoon at a time
or even less because I was looking at
how many pieces of like crumbs that I
had left that need to go into the big
bowl and I knew that it doesn’t take
that much water a lot of people
overestimate how much water it takes to
bring everything together and so that’s
why I really encourage you to really
just add just a little bit at a time
difference okay so what I have today is
white nectarines
I have blueberries these guys are
organic and so I did not watch them
because here’s the thing is when you
start washing any sort of berries so any
raspberries or strawberries in
particular they start breaking down so
what does that mean it means that they
start getting kind of easy and you know
like you think they’re liquids and so
that’s not so great especially for this
you don’t really want that to happen so
I’m just taking a look and seeing if
there’s any leaves in here that I need
to take out or any ones that aren’t so
happy so there we go so I think
nectarines I also have some fresh
currants so these I actually didn’t see
it until I came to France but these are
fresh red currants in the US I you want
to try these are really sour okay so
they’re used a lot for decks
Yeah right they’ve used a lot for
decoration because of how pretty they
look and they also add those nice little
acid finish and so I’m adding some of
these and so I’m just gonna take him up
really quickly there we go mm-hmm you
said that he’d a one-count yeah so we’re
gonna save the video after so I will
save it and I will post it to my
Instagram story so you guys will have
access to it for 24 hours and I’m you
know what I’m gonna actually try to do
this time is post the video to Facebook
as well so that it would be safe there
permanently and maybe even save it to my
website to when I post actual a recipe
for you guys so then you have it for all
of time all right so when you’re
thinking about berries just kind of in
general this is where you can have a lot
of fun obviously think with the seasons
but then think about what goes really
well together so like blueberries and
peaches would be fantastic this is kind
of what I’m doing is just kind of all
sorts of everything thank you so here’s
where we’re gonna get which like I told
you and I think some of the some of the
people have joined my classes before
I’ve said this and I’m sort of amazing
maker sometimes when illegitimate here
good food fresh from the market yeah
absolutely
Baroness yeah and so this I have some
strawberries that I cut into pieces I
have some blueberries I have some
cherries that I have two pitted and
that’s it some more currants or in there
too which is kind of fun and so what I’m
doing is just breaking those frozen
pieces up so I don’t have any massive
clumps in here okay you’ll notice
actually again this is the joy of this
pie and just sighs in general is that I
didn’t really weigh this I’m just really
eyeballing it but if you need to please
do weigh it at home it should be about
four to five cups or about 750 grams I’m
going to add some lemon verbena but you
could also add is like fresh thyme if
you’re thinking about it sage and apple
would be kind of interesting or sage and
rosemary is one of my favorite
combinations and so kind of just think
about whatever fresh herbs that you
might have in your garden or that you
might have picked up in the store and
think about adding those to just as a
fresh little first of all all right so I
just tore that into pieces to break up
the flavors and we are going to move on
to make sure I’m following our recipe
correctly we are going to move on to the
flour and so for this I am going to use
my scale just so I make
and this is gonna act as my thickening
agent so it’s really important to have
this and then we’re also going to add
some cornstarch as well that might not
be human music cuz I usually end up like
dancing it all away but that’s the play
that class
[Applause]
[Music]
so classically what I really like to add
and I’m actually gonna add all three of
these because I think it just goes
really nice with free in general is
gender you can do fresh as well so it’s
and I’ve got a question is 45 gram aprox
one further cup of flow water so 45 down
is a quarter so yeah I have sandwich in
French’s no there we go and then I also
have car mom I think it’s really nice
it’s a nice warming spice which is
really good and so it does well and
everything I’m just gonna eyeball it I
just I love my spices I do it so there’s
subtle so I don’t over add spices I
think that’s important to say and so I
know a cardamom might be a little bit
strong and so I’m just gonna add a
little sprinkle there you go and all I
have friend so I’ll get a little bit
closer so you can go see about how much
I’m adding so do you see the light brown
there I just a little sprinkle and now
I’m gonna add the ginger and this is
kind of the fun of it and so I think
I’ve told a lot of people this is
sometimes I bake how a lot of people
click and that means that I just can’t
throw anything when I know that I can
and so this obviously I’m now about
email
that I add obviously you can overdo it
which could ruin the dish but I’m not
adding spices and so I know that it’s
not gonna ruin my flavor it’s something
if I just kind of mess around next
you’re gonna have your sugar so it is
which is a half cup there we go and last
but not least I’m going to have you guys
best in a lemon if you want this is
optional I always think it’s really nice
because it just gives it a little bit of
a pop so whenever you’re making
something I think a lot of people have
heard of like what if it’s like that
acid but it is really important so you
have to have a really good mixture of
those ingredients in order to have a
really good final years old and so I’m
fasting a full living this is my
exhausting technique I just use a
microplane here we go and you see it’s
all building up right here and I’m just
going to tap it out I mean have you guys
add some lemon juice too but not just
yes we’re gonna toss this all together
first
so topic this together and it’s
important not your flower and you’re
sure it coats all those nice and good
[Applause]
[Music]
for him all right so do you guys see how
nicely ready to do nothing here so I’m
going to have you guys out if you want
to how much you don’t you doing
I added a half a cup or a gram
okay so I mean have you guys just add a
squeeze of lemon not too much now France
was not a fan of lemon but let me just
tell you guys this in general you’re not
gonna be able to taste an overwhelming
that sense of lemon and this recipe
we’re just adding a touch because that
elevates your flavors and it just lets
everything kind of show and sparkle and
not sort of thing and set this plate
obviously here the spin which of course
I don’t have that handy and I don’t want
to go into the kitchen again but go
ahead and just stir that in again and
make sure that it gets a little bit in
there okay so this is what your filling
should look like so look how does nicely
kind of coated with flour all of your
ingredients are really happy it should
smell really good
and yes you can add fresh sage
you can absolutely add fresh stage you
can add whatever fresh herbs that you
want I would not recommend adding dried
herbs because I just I don’t think
you’re know the same effect try to herbs
they might soak up the liquid and kind
of rejuvenate a little bit but I don’t
think it’s gonna have a nice texture
side
recommends having fresh herbs we’re
going to be back right by clean off your
work surface and we’re going to take our
dough out of the freezer and we’re going
to roll that guy out to make sure that
you have your flour handy a rolling pin
juice did you guys know I said taken or
I said hi – so grab whichever one you
guys learn work with because I’ve done
it both ways and so this is kind of
awesome that you know that you can make
a pie without actually having pie – so
again for your oven it’s 200 degrees
Celsius or 400 degrees Fahrenheit and
then you want the rack to be in the
lower third and Demi’s no milk under
Mississippi there’s no math but have it
close to you because we’re going to use
it
a second so I have my milk right here I
mean
[Music]
[Music]
[Music]
so go ahead and just take a little
handful what you can do is just kind of
sprinkle it like that if you want to be
really profesh what you do is the motion
is like your skipping stones no that’s
personal see you want a nice amount of
flour what I want you to do too is take
your rolling pin and you’re gonna want
to put flour on this as well so I just
put a little bit of flour in my palm and
take your pie dough I’m feeling it now
and I’m just telling you guys that if
you have time I would go ahead and wait
maybe another five to ten minutes
actually before you roll it out because
I’m feeling my dough and it’s pretty
to the middle I’m gonna be fine to show
you guys that I’m just telling you that
if you’re at home
it’s nice when it’s nice and chilled all
the way through but you can still put a
fingerprint in it and transfer rolling
it out if your dough is too cold you’re
gonna be just fighting with your
doughnut the entire time and so you want
to make sure that if it’s been in the
fridge for a long time and which is
known that thing this will be totally
fine in the fridge for a couple days
actually two to three days max or you
can stick when there’s the freezer
that’s totally fine as well and but the
important thing is is when you’re ready
to roll this out you don’t want it to be
so so so hard that we’re gonna be I’m
gonna fight with it constantly in order
to get it rolled out and as thin as you
want it to be so make sure you can
actually push like a fingerprint and
then it pretty easily
okay so when you’re ruining this out
whatever you do is you’re going to be
constantly moving your dough this is
important because you don’t want it to
stick to your rolling out surface okay
so go ahead and start in the center this
is the rolling pin iolite it’s all the
evil way it’s not tapered there’s no
handles to hold on to I just press it I
can actually
really good for us and rolling pin so
this is what works for me
so starting in the middle and I’m just
going outside towards the ends and then
gonna do a quarter turn
did you notice how it cracked that’s
okay a lot of people worry about it this
just means that the edges were a lot
colder than the center okay and so if
that happens just press it back together
it’ll be okay and then rekey so just in
the middle and it’s starting to stick
let’s just see here we need to show this
to everyone okay do you see this here it
looks kind of like there’s butter
showing through which there is because
there’s a lot of butter in it do you see
how it look it feels tacky it’s a little
bit sticky so if that happens Pat some
butter or some flour on it don’t pat
butter on it not one over but Pat some
flour on it because that is what’s gonna
stick to your rolling pin and make it
really difficult to roll out so make
sure you have a nice amount of flour on
the top there okay so again just
starting from the middle and you notice
I’m not actually going all the way to
the ends you see that and again a
quarter turn did you see how it stuck
for me just a little bit I’m moving it
around if it sticks get some more flour
just sprinkle it underneath and you’re
good to go okay there we go keep rolling
out and rolling it out until it’s about
three millimeters thick hey I’m also
making sure that is big enough to fit
into my pie dish or my cake pan
okay so it’s almost there for me but it
needs to be
so again keep moving it I just roll move
and roll again and keep going and works
but you should have a really beautiful
dough right now should be very beautiful
and I’m not worried about a perfect
circle because I’m gonna get this guy so
I have some clean kitchen scissors with
me did you notice even when it gets big
I’m moving it around okay and so now I’m
just gonna start rolling in all
directions because it’s almost the
thickness that I want it to be and so
right now I’m just finishing off I’ve
got something really weird going on over
here about the bag okay like I said I
don’t worry about these things that
didn’t hit that’s really important so
when you’re baking it’s not you know
there’s no pressure like this
as you can fix okay so I have my pipe in
just a little bit for being out on it
there we go
and I’ve have enough hide Oh sewer get
to go again if you’re using a cake pan
let me grab one you’re gonna do the
exact same things that I mentioned today
and she’s gonna be a little bit
different in terms of your floor okay so
again just put it on there make sure
that you have a couple of inches around
the sides alright so again here this is
actually a really good example for you
guys I have a really weird triangle
shape going on but I’m not worried about
it I’m gonna show you guys how I’m gonna
fix that
alright so when you’re ready to put it
in your dish whatever you’re using I
want you guys to take your rolling pin
and wrap it around your rolling pin like
so mm-hmm there we go
scoot your dish yet and then you’re
gonna put this sticky sighs this is
gonna be the more tacky side down so
this is the slide that you had up okay
so I’m just fun rolling it on top here
there we go and again if you’re just
doing this with a cake tin you’re gonna
do the exact same thing that I’m doing
here okay now in it don’t you guys to do
is just kind of lift up her edges so
that it can fit into your pie dish
little bit easier and it’s not
stretching because you see right now I
belong to err under this side and so I’m
just lifting it up and allowing it to
fall a little bit easier into my dish
okay so when I’m happy with that are you
guys excited a lot of people haven’t
assumed this and they’re really pretty
edges and stuff like that so we’re gonna
do that didn’t put any butter on the
dish yeah because there’s a lot of
butter in this crust as it’ll come right
out when it’s done baking huh and I need
to fill the dish to put some turtle no
no need alright so what I’m gonna do is
I’m gonna go around the edges and cut um
do you see I’m feeling for the edge of
my ten here so my pie crust is right
here and then kind of out so there’s
about an inch or sorry about a
centimeter or two centimeters overhang
so let me show you that that looks like
so just kind of cut in my berries are
disappearing again see it’s about this
much oh no some pie dough is just cured
as well so I’m gonna go around the whole
edge and just muse your pie and to help
you out here and so this is like I was
gonna like I said it’s about a
centimeter or two overhang hey are you
guys impressed with how fast we’re
making them
and I can actually talk gonna tell you
guys something really cool at the end to
you which is gonna change your
Thanksgivings for forever if you’re
located in the u.s. trust me it’s gonna
be an awesome tip all right so I trimmed
all the way around for my tape gun I
would do the same thing for your tank
beyond me you can’t get as elaborate
with your edge because it’s gonna fall
in relatively easily and I hate to say
it and so the easiest thing with your
captain to do in terms of finishing this
off at this point would be to very
quickly and easily
go ahead and pick a sweet mixture in and
then you just fold your overlapped so
you fold your pie dough over that that
makes sense
so tops can look a little bit rustic but
it looks really beautiful in time so
again if you’re using your captain go
ahead and do that and so take your
classical okay see your next step is to
go back and fold over through down
you see I’m folding it over and folding
it under just like so you guys see that
hope I’m not going too fast I go so I’m
just folding it over and under I think
just like so and it should just nice and
Leslie just kind of hang on that edge
there you shouldn’t really have too much
of an overlap now I should just
perfectly sit on top of your pie dish
now on the edge so just gonna get around
Hey here we go
and again if you’re working a really hot
climate and your dough it feels like
it’s getting super super warm to the
point where it’s like sticking to things
you’re not really kind of having a fun
time with this stick it back in the
fridge make it easy on yourself
okay all right there we go
so I just went around and now what I’m
gonna do is I’m just gonna lightly press
it so making sure that fold that I’ve
just did is really kind of holding on
and it’s okay on me and good to go it’s
really pressed together all right
so that’s not at this point this is
where you have fun with it
so I’m gonna show you guys the classic
way of doing the really beautiful edge
that you see on all of the pies but have
fun with it and so what some people do
it’s like a little tea spear so what you
can do is you can use
or something like that and go around the
edge at this point and make a little
design which is really cute I actually
really love that you see how I’m
overlapping oh my god so you can totally
do that
another classic is a fork that works
really well too so fat you just go
around the edge like so and then what
I’m going to show you is how to do your
that edge which looks really beautiful
so you’re gonna look like you’re
pinching someone then you’re gonna take
your fat thumb and what you’re doing is
you’re putting your dough in between
those fingers and then you’re pressing
it see so if you have longer fingernails
it makes a little bit difficult it’s
just kind of keep that in mind I’m doing
this nice and slow
you just press you see back and look how
beautiful that is and so that’s your
really good so another thing that you
can do is use a nice amount of scraps
leftover I like to do some purpose
because I’m gonna challenge you guys to
once we’re done today
it’s a moment think about it and stripes
on top
just roll all this crap again and cut
out some stripes on top that would be
really fun you could cut out some shapes
that you can go ahead and put it on your
dough and so what you do is if you want
to glue them on the edge of your crust
is you use like an egg wash and so you
cut it out you do a little egg wash and
then you stick it all in and that’s
really cute or just do it everywhere is
kind of thinking so you can also cut up
shapes and then once you pick your fruit
in and those shapes don’t talk to you I
think that’s what I’m going to do
actually so I’m gonna go ahead and
finish with this edge so I can show you
guys the last couple things and it
should be nice and a letter there should
be a little bit of liquid happening now
[Music]
so go ahead and pour that in dishes
going on here and so I’m just gonna kind
of provide off to the sides here we go
sits nice and put it on top using my
special it works how gorgeous is that so
I’m going to after we hang up today
which sounds really funny and your
Wilden out and put some little forms on
top but the last thing that I met you
guys do you before you put it in the
oven is take your milk this is where
your mouth mixer comes down and this is
the milk ha ha ha if you don’t have it
post your – just use a paper towel that
you crumple up that’s easy – ok so take
your milk and you’re gonna do this for
your cake tin as well
got overhang and you’re depressed I want
you guys to go ahead and paint some milk
on top this is gonna have it being nice
and bold and a beautiful but it’s also
going to allow us to do one more
finishing touch and as always those
little finishing touches right that make
things really special so once you
sprinkled on once you put that milk on I
wish you could take your raw sugar your
cussin I’d your if you don’t have that
go ahead and use some granulated sugar
that works too and you’re gonna go
around the edge and once the space you
guys is gonna look all sparkly and
delicious and Caroline’s from the edge
too so go ahead and do that with
whatever pattern that you’ve done and
then you gorgeous Richard hi like I said
what you do is actually do
shapes on top and I don’t feel like it
the need to show you guys that because
I’m just gonna get a little off the job
excuse a couple cutting cut cookie
cutters or a knife and just cut out some
friend shapes just put on the top maybe
some leaves some flowers don’t really
sure yet but let me talk about the
baking out this so when you’re ready to
make it tell you the exact and the
correct time you can fit in the oven on
the lowest third of your oven this is
really important because as Mary Barry
says and so it’s really important this
is the lower third of your oven super
important I’m actually gonna put the
rack on the lowest kind of notch that I
can put it on and I’m gonna put it there
for 35 minutes okay so write this down
if you’re not sure so you’re gonna put
it on the lower third or the last drop
of your oven put 35 minutes
the oven temperature again it’s 200
degrees Celsius or 400 degrees
Fahrenheit okay lower third 35 minutes
all right at the end of that timer I
want you guys to move it up into the
center of the oven
and we’re gonna make it there for the
last 15 to 20 minutes okay 15 to 20
minutes and then what you’re looking for
is nice and golden-brown your feelings
should be really bubbling and happy when
I would recommend too because we are
paying a lot of filling in here and it
is possible that you might have some
runner
so to protect your Evan stick this on a
baking sheet before you put it in the
oven just in case and so that helps keep
your oven clean just in case something
rolls over okay interesting
okay well thank God that they didn’t
realize there is a time limit for life
now so cool so I look at those baking
instructions in my stories one more time
just in case and it is really the baking
instruction you got one minute all right
one minute
you guys go bake it at 400 trees
Fahrenheit or 200 degrees Celsius for 35
minutes on the lower third of your oven
that’s really important so bake it at
the bottom of your oven okay after that
stand that timer is done move it to the
center of your oven and bake it for 15
to 20 minutes all right it’s gonna be
nice and bubbly nice and brown and then
after that you want this to cool the
thing that happens with pies is if
they’re cut into too soon you’re feeling
just kind of oozes out and that’s very
sad it doesn’t stick together so you
want it to cool for a couple of hours
and I know it’s really hard but you want
it to cool for a couple hours before you
actually eat it okay so that’s it last
big thing you guys ready for it 20 you
come to me baby that’s okay you can
freeze your baked pie it no joke what
you wanna do is win some space no 90
minutes each side and they’re frigerator
and then stick in the oven for about 10
minutes okay