A lot of people are afraid of making pie dough from scratch. It might seem intimidating, but the buttery flavor and flaky texture of homemade pie crust is totally worth it! Plus, a foolproof pie crust recipe like this one takes away all of the guesswork. There are a few secret ingredients in this pie dough, pantry staples that you probably already have on hand, that make the dough hearty and easy to work with when rolling out, but still unbelievably tender and delicate when baked. You can use the exact same recipe for sweet and savory pies and tarts of all shapes and sizes. I even use this pie dough recipe as my quiche base. It’s so versatile that I don’t even feel the need to apologize for leaving the terrible clip of me singing in this video!
Consider this your personal pie baking 101.
This is my first video in the series “Fear No Dough.” I’ll be exploring various kinds of pastry and culinary doughs and offering easy, no-fail recipes to help you squash your fears. So tell me – what other kinds of dough give you nightmares?
Subscribe to my YouTube Channel and don’t forget to tap the notification bell so you never miss a new video! Plus check out more examples of how I’ve used my ultimate pie crust recipe in other ways on my Instagram feed. I’ll be posting pies all week!
This video doesn’t even begin to convey the surprise and excitement that I felt when someone in Lyon, France recognized me from the old YouTube videos I used to make for my old job! We live in a small world – let’s all be nice to each other because you never know who you’re going to meet!
Shout out to Marwen at Scrapcooking – you’re awesome!
Here’s the recipe for the cookie dough I make in the video. It’s a great recipe that holds its shape extremely since there is which is great for stamping, and it doesn’t need to be chilled in between mixthe dough and rolling it out, so it gets extra points as a time saver.
Easy Cut Out Cookie Recipe
10 tablespoons unsalted butter, softened
1-1/2 cups granulated sugar
1 egg at room temperature
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all purpose flour
1/4 teaspoon teaspoon salt
1/4 cup whole milk at room temperature
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, beat the butter and sugar together on medium speed until very light and fluffy. Add the egg and beat well to combine, scraping down the bottom and sides of the bowl as needed. Add the vanilla and almond extracts and beat until well combined.
Stir together the flour and salt. Add the flour mixture alternately with the milk in 3 additions, scraping the bowl well after each addition, stopping after the last of the flour has been incorporated.
On a heavily floured countertop, roll out the cookie dough to 1/4 inch thickness. Imprint and cut into desired shapes, and transfer to the parchment lined baking sheets, leaving about 1 inch in between cookies. Bake for 7-10 minutes depending on the size of the cookies. The cookies will not brown much, but they are done when the middle of the cookie looks matte instead of slightly greasy.
The Walloping Teaspoon Crew
Sean McShane: videographer, editor, and resident stand up comic
Music by Joakim Karud http://youtube.com/joakimkarud