Скачать с ютуб Pie Crust Masterclass with Baker Bettie | pie dough, reducing shrinkage, lattice crust, blind baking в хорошем качестве

Pie Crust Masterclass with Baker Bettie | pie dough, reducing shrinkage, lattice crust, blind baking

Today's video is all about making a pie crust that is flaky, buttery, and doesn't shrink on you! Pie season is here and I want to give you all of my tips on making pie crust from scratch. I promise it's worth the effort and much easier than you might think! This video is a bit long because I wanted to be very thorough. I'm hoping it feels like a masterclass that you can bake along with. If you want to skip around in the video, hover over the progress bar to see the chapters so you can jump to the section you are interested in! Timestamps are also listed below. Pie Crust Recipe► https://bakerbettie.com/how-to-make-p... Peanut Butter Chocolate Chip Pie Recipe► https://bakerbettie.com/peanut-butter... Apple Berry Pie Recipe► https://bakerbettie.com/berry-apple-pie/ ------------------------------------------------------------------------- ORDER THE BAKER BETTIE COOKBOOK! Amazon- http://bit.ly/BetterBakingBook Bookshop- http://bit.ly/Betterbakingbook Barnes and noble- http://bit.ly/BetterBakingbook Chapters indigo- http://bit.ly/BetterbakingBook Indiebound- http://bit.ly/betterbakingbook ------------------------------------------------------------------------- SUBSCRIBE ► https://www.youtube.com/c/BakerBettie... Online Baking School ► https://betterbakingschool.com/ Vintage Kitchen Shop ► https://www.etsy.com/shop/BakerBettie... ------------------------------------------------------------------------- Timestamps: 0:00 Introduction 1:48 Mixing the Pie Dough 10:30 Refrigerating and Resting the Dough 12:23 Rolling out Pie Crust 17:47 Crimping 20:32 Blind Baking 22:50 Making a Double Crust 24:45 Lattice Crust 28:17 Weaving the Lattice 31:10 Crimping a Double Crust 33:18 Filling the Cream Pie 34:20 Baked Apple Berry Pie 34:49 Wrap up --------------------------------------------------------------------------- SINGLE CRUST INGREDIENTS 150 g (1 1/4 cup) all-purpose flour 1/2 tsp kosher salt 70 g (5 TBSP) unsalted butter, cold 25 g (2 TBSP) shortening or lard, cold 2-4 TBSP ice water DOUBLE CRUST INGREDIENTS 300 g (2 1/2 cups) all-purpose flour 1 tsp kosher salt 140 g (10 TBSP) unsalted butter, cold 50 g (1/4 cup) shortening or lard, cold 4-8 TBSP ice water --------------------------------------------------------------------------- Pie Tools I use and Recommend (affiliate links) Digital Scale: https://amzn.to/3nqWtdW Rolling Pin: https://amzn.to/3jDLE66 Pie Plate: https://amzn.to/3nonBub Bench Knife: https://amzn.to/2Gvw7qw Offset Spatula: https://amzn.to/3loWflZ Pie Server: https://amzn.to/3jDPSe0 --------------------------------------------------------------------------- FOLLOW ME ON: Facebook:   / bakerbettie   Instagram:   / bakerbettie   Email Subscription: https://bit.ly/2RJS1ZA Website: http://BakerBettie.com