PublicFigureX: Sub out half the water for vodka for a little extra flakiness.
drinfernoo: /r/gifsthatendtoosoon
WilliamHarry: I prefer Bill Burrs [method](https://www.youtube.com/watch?v=LoWCMzHWlRk).
TheLadyEve: **Pâte Brisée** is a standard all-butter pie crust dough that is simple and easy to make (provided you’re working in a kitchen that isn’t too hot). It’s just butter, flour, salt, and water! I posted a quiche recipe recently, and I realized that a lot of the gifs here don’t show the dough being made—so maybe it would be helpful to find one that does and share it. This gif shows it all done by hand with a pastry cutter. I made notes at the bottom on how to do it with a food processor.
Source: [King Arthur Flour]( https://www.kingarthurflour.com/videos/how-to-make-pie-crust)
2 1/2 cups unbleached all purpose flour (350 grams)
1 teaspoon salt (5 grams)
16 tablespoons (1 cup) unsalted butter (225 g)
1/4 to 1/2 cup ice water
Stir together flour and salt. Dice some of the butter into small cubes, and some into larger pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
**Tips:** This shows you how to do it old-school by hand, but I like to do it in the food processor—so easy! Pulse the flour and butter just a little to get the pea-sized bits and coarse crumb texture you’re looking for, then slowly add the water a little at a time, pulsing after each addition, until it looks right. This might take you some practice, but the gif shows pretty clearly what texture you’re looking for.
For an extra light crust, use a 50/50 mix of water and vodka instead of water. The vodka cooks off and leaves a really nice light crust.
The King Arthur recipe, not surprisingly, promotes the use of its own flour. I changed it to AP and took their name out because you don’t have to use their flour. That said, I use their products—I like the pie and pastry flour they make, in particular.
Butter makes for the tastiest crust, but I’ve found that the easiest crust to work with uses a combo of butter and shortening. Once you get this basic one down, you can try different things–3 parts butter to 1 part shortening is a good option. Makes it easier to roll, but you still get the butter flavor.
For a sweet version of this, try making a **Pâte Sucrée**, which is a basic pie crust with some sugar added (and in some recipes an egg yolk to bind, but I don’t think that’s requisite). Another good dough to know is the **Pâte Sablée**, which is richer and more like shortbread. It has sugar and egg in it by definition.
un_imaginative: If this is basic I don’t wanna know what advanced is
cyanpineapple: That is some solid technique! [There’s also an excellent video of Stella Parks doing her recipe](https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html) if anyone’s interested in more tips. She disagrees about vodka, though.
WhitePhoenix777: The secret to a good pie is the gravy, everybody forgets the gravy, same as no one browns the butter, they say it takes too long
SaskatoonDream: I make my own flaky pie crust from scratch and this is definitely not basic. [This recipe](http://www.geniuskitchen.com/recipe/homemade-pie-crust-13619) is roughly what I do. Essentially, cut shortening into the flour/salt mixture, add liquid, squish together into a ball with hands until correct consistency. Roll out – done.
There’s so many tweaks that can be made – for example, I use vegetable shortening instead of butter, add an egg/vinegar mixture with my water, and don’t always bother to chill the crust. It takes practice to understand the right consistency of liquid to flour as well. The pie dough should hold together but not be sticky – it will “bounce” back like an elastic a little as you’re rolling it out.
Not saying that this wouldn’t be a good recipe, but it is more advanced than it needs to be.
bishoujo688: I haven’t watched this yet but I can, from experience, tell you all the *first* thing you will need for this:
*Counter space*.
If you live like a slob in a tiny 1-bedroom apartment, you will not ever be able to make your own pie crusts 🙁
SaltyFresh: Just use a food processor on pulse.
cowpony: You can also use a food processor – pulse all the butter then slowly pour in the water and pulse just a couple times
thatgrrrl117: A food processor works well for this recipe also.
Edit: since others have already mentioned this I apologize. It is an excellent recipe and one I have found to be a hit among family and friends. Nice video OP!
auntmilky: What is the purpose of adding the butter two separate ways?
Isthisaweekday: Saving this for when I’m feeling saucy during the holidays and then realize it’s a lot of work so I give up and go to the store for the 2 for $2 crusts
noobsauce131: Did the person in this video buy Binging with Babish’s old kitchen?
loki-things: That’s looks nice but how the hell would Helga in 1750 pull that off.
jca2u: Trader Joe’s has a rolled up pie crust that’s honestly just as good as every crust I’ve ever made. It’s such a basic ingredient item that I no longer bother to make it from scratch.
Shewhotriesherbest: I said yesterday that making my own crust was on the list for me to learn next, and, today ,you show up. Heaven sent! I think I can, I think I can…
Ipride362: Anyone who says they any cook these days is lazy. All of this wonderful online help!
super_smasher: *Forrest Gump voice*
Now that’s Claire from [Bon Appetit](https://www.youtube.com/channel/UCbpMy0Fg74eXXkvxJrtEn3w).
sampanman: What a microcosm of an inherently basic and untalented sub. People here can hardly put together canned salsa and “hot sauce”, let alone post their own “creations” sans mayo, cheese, hot sauce or some Campbells™.
How incredible would it actually be to see some actual cooking taking the top posts, rather than poorly sponsored drivel by buzzfeed© or tasty™. WoW!
Less cheese, pre made pastry bakes and all! These things are fucking gimmicky and appeal largely to stoners or people that think they can’t cook. This success of this fucking farce of a cooking subreddit belies both the idiocy of subscribers, and those that follow.
anonredditdrone: I read this as “how to make a racist pie crust,” watched the thign all the way to the end, and just looked at the screen in a puzzled fashion.
Marchingbandluver: Am I the only one experiencing a recipe slideshow instead of gif here? This has been happening a ton lately and I can’t tell if it’s my crappy phone or just the submission quality lately.
nuublarg: I’m going to assume this is a crust that ends up dry and crumbly.
How does one make a moist, slightly chewy pie crust?