Make Any Pie Picture-Perfect with These Tips | Baking It Easy

this is what you found on Pinterest andthis is what came out of your oven soyou’re that saying that says it’s aseasy as piewell pie is not that easy but with a fewtips and tricks it can bethis is baking it easy so first thingwe’re gonna do is start with the crustand I’m gonna make this in a foodprocessor because it’s weight easierplus the warmth of your hands won’t meltthe butter first in here I’m going toadd my flour and not spill at all sothat is a little bit around sugar thesalt and we’re going to start blendingthis together it always makes me feellike a DJ okay the butter is frozen it’slike ice cubes of butter so we’re usingbutter in this because butter is a greatfat it’s my personal favorite fat itreally helps with a flaky crust andbutter has such a good flavor which is Ithink the best part is you want your piecrust to taste good toonot like pizza crust not that I’m comingfor piece of crust saying pizza crustdoesn’t taste like ice so adding in icewater and this is just until the doughstarts to form into a ball you can seeit just gets to be more like wet sandversus dry sand okayI love these shaped ice oops these havea rogue ice cube in therethat looks good to me it take like amonth off from working out I suddenlyhave no muscles so now I’m going to pourthis out onto my countertop mold thisinto a ball so as you can see here youcan still see some like cracking and youdefinitely want to still be able to seethat these little spots of butter in itbreak this for our top crust and ourbottom crust you could weigh this out ifyou’re like a perfectionist but thatseems like a lot of efforts so we’ll doit in two different balls and then we’regoing to pop it into the freezer becausethe theme is keeping it cold is coldright it’s a copy right though so Iwon’t sing it so just pick whatever yourfavorite song involving Isis and sing itin your head so why we want reallyreally really cold dough is because wewant really cold butter because if wehave cold butter once we put that in theoven when it melts it melts reallyevenly and creates those nice flakylayers that we all want in a pie crustso my pie dough has chilled just sigh ofrelief and now I’m actually going toroll it between two pieces of parchmentpaper right in the middle and we’regoing to roll it out something Iactually recently learned about rollingdough out is you don’t want to go allthe way to the edges because then itjust like slopes down and you want it tobe the same thickness all the way acrossso it kind of rolls evenly so you’re notjust getting like a long cylinder thing10-million million years later and acouple you know bicep cramps we’ve got avery nicenow this can be a little tricky Iusually like to like really gently liftoff one side and kind of drape it overmy rolling pin oh okay maybe we’refeeling cocky maybe we’re not Paigerolling pin Oh goodbye oh good save yeahlook at that the dough can sense fear sodon’t be afraid show it who’s bossyou’re the Alpha you know pie dough isnever gonna look so pretty and perfectunless yours does which in case don’tshow me that because that makes me feelbad about myself just suggest it go downand be like do you wanna go down alittle more and it can be like yeah andthen you’re like cool great thanks forcooperating if it cracks or breaks firstthing it’s okay to cry it’s okay to cryand pie watch your beauty shirt it’sokay to cry and pie nobody’s reallyreally inspecting your dough whenthey’re eating it so if it like looks alittle like shabby and it doesn’t lookfantastic especially on the bottompeople are just impressed with your pieand if they’re not take the pie awayfrom them because they don’t deserve pieso I’m just gonna like wrap a little bithere and just kind of adhere that onthis side to kind of create it to be alittle bit more even I kind of like todo this like pinching method so you takeyour knuckle and then two of your otherfingers like a claw and you kind ofpinch it kind of create that pretty wavything that looks like you’re in a bakerybut you’re not you’re at home now I’mgoing to go put it into the freezer soit can fully chill before you move on toour filling[Music]so now I’m going to get my pie dough outof the freezer and use it for the top ohso easy it’s like that spongebob titlecard when it’s like that wasn’t musicnow that this is all rolled out evenlywe’re going to use some cookie cuttersif you don’t want to do a lattice whichwho really wants to do a lattice ittakes a lot of time I also can’t evenspell lattice so if you’re like googlingand trying to figure out how to like doit it’s quite difficult but a way easierthing you can do is use cookie cuttersand just cut it all out really go likeedge to edge to make sure that you’regetting the most out of your pie doughbecause we worked hard for this statebreak just like encourage them that’s itso using cookie cutters is a way easierway to make your pie look reallyprofessional and pretty but it doesn’ttake a lot of effort that’s gonna lookall nice it’s like a bouquet and now weare going to put this into the freezerbecause we want these to be very coldbefore you bake them otherwise we’lljust turn it into blobs in the oven andthat won’t be so freezer timeso now it’s time for the filling as youcan see I am making a cherry pie but youcan really use this formula for a ton ofother fruit pies and we start with mypitted cherries in here and then mysugar cornstarch great thickener andalso some vanilla and secret ingredientis almond extractit just makes like a complex flavorprofile that’s where it’s I don’t wantto say it smells like lotion but itsmells like something I like want to puton my body I’m just gonna mix it up andyou can even see the cornstarch isreally soaking up that liquid I pulledboth of my pie crusts out of the freezerand I’m going to pour the filling intoit and then layer the top on top for thetop goes we’ve kept everything supercold because we want flaky pie crustthat’s the goal here the goal pool thefirst goal is to like actually make apie we have high standards push it allto the corners so we kind of have aneven layer and now I’m two layers ofthese it’s not really a ton of rhyme orreason except hiding the ones that are alittle uglier so cute that’s so muchsimpler than braiding and weaving andlike doing magic to create a lattice soonce your pie is fully assembled if youhave these decorative elements it’sreally important to pop it back into thefreezer for like 15 to 20 minutes so thebutter has a chance to solidify so whenit bakes it doesn’t blob out so now I’mgoing to make an egg wash and egg washesare really easy it involves surprisesurpriseso cracking that in here and then alittle bit of water do like that andthen you just take a fork okay so thenwe just take our fun pastry brush whichI was obsessed with these as a kid Ijust like put these on my face now thatI’m older I’m like that probably gave meacne and butter and all that so don’tput on your face we’re going to use thisto brush on our pie so let me get thepie out of the freezer this is straightout of the freezer we just want to dothis kind of speedy don’t get stressedit’s not like a video game you’d have tobe thatdressed coat it pretty evenly but it’snot it’s not the Mona Lisa which by theway recently saw disappointing whatabout the science behind this is likewhy do you get all shiny and why doesalso not look like scrambled eggs on topI don’t know I don’t know why I’mholding this hand up here for moralsupport we’re going to pop this into anoven that’s at 375 for 80 to 90 minutesuntil it’s golden brown and the cherriesare nice and bubbly the pies out of theoven it’s done and now a moment for meto hype up my pie first of all she’sbeautifulshe’s gorgeous the fact that we kept thebutter so cold is what helped so muchwith keeping these shapes looking sogreat and I think cookie cutters is agreat way to do it you don’t have tospend time braiding or doing a latticefor it to look really professional andawesome I think this kind of looksbetter than lattices and it’s way wayway way easier so tips to remember wewant to make sure that our pie dough isas cold as possible throughout the wholeprocess to ensure that we get a reallynice flaky crust so that’s why we rolledit out between parchment paper so ourhands didn’t melt the butter and that’salso why we want to put it into thefreezer between every single stepbecause it ensures that the butter staysreally cold and then we’ll melt evenlyfor a really nice crust and then thesame thing when it comes to the shapesthat’s how we maintained actual flowershapes and not just like amoebas andblobs which are fine but that’s not whatwe were looking to do we didn’t want todo the meat bus’ and blobs not today sokeeping everything cold is howeverything will stay nice intact andpretty and niceso now it’s time for me to take this piein make some friends just bring pie tofriends that’s how you make friendsadulting hack see you guys next timeright[Music]