Great Cooking Videos

So what you want to do is you want to start at the edge of your dough, roll it out just slightly on to the rolling pin and kind of roll it forward. A pie tin if you can see has holes in it.

And this is just – allows for a crisper crust when you’re making your pie dough. So now I’m just going to lay it gently into the pie pan and I have a little hanging over and that’s what you want, you want just a touch. So now what I’m gonna do is I’m just gonna start pressing it in lightly with my finger tips into the bottom of the pie tin. I’m going to cut with a sharp knife just a little of the excess of the sides.

Okay now that I’ve cut the edges, I’ve turned under all the jagged edges and what that does is also build up the crust and the sides of the pie so that I can begin my crimping process. So what I’m gonna do to begin that is I’m gonna place my index finger and the thumb on the outside of the crust. And that’s kind of used as a mould and then I’m gonna place my index finger right between and squeeze.

I’m gonna continue moving around about an inch between and I’m gonna do this around the entire pie. Okay, now I have a beautifully crimped pie and now it’s going to be ready to blind bake. Now what I’m going to do to blind bake the crust, I’m going to fill it in with tin foil as you see and also with pie weights right in the centre. And what this does is this just holds your crust down and it –uh- keeps your crust from bubbling in the centre. So when it’s finished it’ll look like this.

I’ve removed the foil and the pie weights 5 minutes before it finished baking to get this nice beautiful golden brown crust. Grown up in the South we never had a holiday without a pie and neither should you.

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: french cooking, cooking books, cooking show

Tags

Cooking Recipes