Pie Crust Dough (Pâte Brisée: Part 4)

Okay and if it's not perfectly in there, just gently get your hands under it and coax it to where you need it, being careful not to pull it too much because we don't want to stretch the  dough out, and you can see I just did that there, there was a pocket of butter. And no worries, we're just going to push it back together. So you want to gently push your dough into your pie plate. Okay as you can see here and you can see that there's all that wonderful marbling of dough with the  butter and the flour.

So you can trim your dough away at this point with a knife or scissors, I'm just using my hands. And then you're going to fold the dough under itself and you're creating a little lip. Okay so you're going to do that all around, and then when you have that nice lip you're going to come back in and crimp your edges. Now you can crimp with the end of a fork, you can crimp with your two fingers. Typically using your two knuckles and your first finger you're just going to push in with your two knuckles on the inside, and then push your other finger, your first finger, in between your two knuckles and that's going to give you a little fluted edge.

You do that all the way around, you pop it back in the refrigerator for a few minutes before you add your filling because remember, we want to keep it nice and cold so that the butter doesn't melt. And once you get your filling in there, you pop it in the oven. Now you want to follow the directions that are on your pie recipe, but for the most part you want to cook this at a really high temperature because that is going to allow everything to set up quickly and for the maximum amount of steam to be released in the dough, and that steam is what's going to give you all those flakes that we want. So keep it cold, high temperature about 400-425 Farehnheit, and you will have one of the best pie doughs you've ever had.

Well thanks for watching. I'm Dawn Viola for Chef2Chef.net you can visit us online at Chef2Chef.net. Go to the forum section, ask a baker to ask us any questions you have about baking, and chefs from all over the country will be there to answer your questions. So thanks again for watching and we'll see you next time.