Easy Pie Crust Tutorial with BAKING POWDER | No More Tough Crusts!
Hi everyone! Welcome back to Marie’s Kitchen! I’m so glad you’re here 🥰
Have you ever heard about using BAKING POWDER in your pie crust??? Today we’ll make a homemade all-butter pie crust (my usual recipe) with a little baking powder mixed in with the dry ingredients. Baking powder adds a little “puff” to your pie crust, which helps prevent an overly crisp or tough crust — two problems that many of you reported.
I’ll also answer several of the most common questions submitted by viewers along the way. Have another pie hack you want me to try? Or a question you’d like me to answer? Leave a comment below and I’ll put in on my list!
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Marie
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 1/4 cup (170 g) all-purpose flour (plus extra for rolling out the dough)
1 tablespoon (12 g) sugar
1/4 teaspoon (1 g) salt*
1 1/2 teaspoons (6 g) baking powder
1/2 cup (113 g) unsalted butter (cold), cut into cubes
5 tablespoons (75 mL) ice-cold water
METRIC
170 g flour
12 g sugar
1g salt*
6g baking powder
113g unsalted butter*
75 mL water
*or use salted butter and leave out salt
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
Place flour, sugar, salt and baking powder in a bowl. Stir to combine.
Add butter. Using a pastry cutter, cut the butter into the dry ingredients until the butter is coated in flour and in various sizes (ranging from pea size to almond size).
Add 5 tablespoons very cold water. Use a fork or spatula to toss the butter and flour with the water, until there are no more dry patches. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand. (If it does not hold together, add 1-2 teaspoons additional water and toss again.)
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 20 minutes, and up to 2 days.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate under itself, resting on the lip of the pie plate, into an even edge.
Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 2 months. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes. Baking times and temps will depend on the type of pie you are making.
#piecrust #piecrustrecipe #easyrecipe
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26 Comments
Hello Maria 😊I’m so glad I came across your channel 😊I couldn’t make a great pie crust . It made an Apple Pie using your recipe it turned out great. Thank you . I will try this recipe also with baking powder. Your such a great tutor 🌹🌹🌹🌹🌹❣️
Thank you! Very informative. I’m ready to make a pie crust now.
Thank you for sharing your pie crust recipe. I am definitely going to try it.
You're an excellent teacher and you deliver your instructions clearly. I just found you today and i plan on returning. Thank you!
You always make it look so easy.I tried to do it your way and. I have tried to do it the way 20 other people do it and I struggle with the pie crust every single time. I still enjoy watching you do it especially when you decorate with leaves and cherries and apples.
Can you freeze this pie crust? If so, how would you thaw it? Thank you for sharing this recipe.
Miss Marie, I love your channel. Your voice is calming & soothing. You explain everything clearly & don't talk down to us, like we are a bunch of dummies.
I slso appreciate you stay on task snd don't ramble. Too many sites want to fill up the video with constant jabbering. You take a breath, and you are comfortable wit a bit of silence.
You are the best cooking channel I have ever listened to, and learned from. Thank you very much.
Seria interesante que expongas los rellenos mas comunes que se utilizan y dar tiempo de cocción y grados F .
Ejemplo :
Tarta de Manzana c/ scrumble o rejilla
Tarta de limón 🍋
Tarta de calabaza 🎃
Tarta de Nuez
En cuales se puede hornear primero la corteza un previo y en cuales es incluir relleno y hornear todo en una sola
Puedes realizar Pls?
Gracias ❤❤❤
Do you do anything different to crusts for chicken pot pie or other savory dishes?
Anxious to see the baked crust made with baking powder. I’ve seen crusts before made with self rising flour and it appeared to be a disaster!
Not sure I want leavening in my pie crust though. I use half butter, half lard, ice water with some vodka, same with chilling before rolling, chilling again after rolling as well, blind baking if it is not a two crust (pumpkin, coconut cream, lemon, dutch apple) I do not blind bake two crust berry pies.
Once you keep making pie crusts regularly you get a feel for the right amount of liquid for your flour. I have the best luck with King Arthur flour, it is the only brand I buy now.
Good morning Marie, pie crust is so important, if it is not done correctly, the pie is wasted. This tutorial is excellent, you have covered so many details. It looks like too much trouble, yet it is actually very easy to follow. Set up the ingredients and go for it, yet, I must say, work with patience but work well. I would like to use your recipe. Many blessings, kind regards.
Easy will try your method
You are an excellent teacher. You have given me some confidence. Baking scares me. I want perfection.
Can you freeze the crust in stoneware pie plates and then put them in the oven on the parchment covered baking sheet without them breaking as well? I have 3 Pampered Chef stoneware pie plates, and was told not to put them from the freezer directly to the oven. I ask, because I noticed you had some similar on the counter.
COOK YOUR CRUST!! I am so sick of people who share their pie crust online, boasting about how their pie crust is "the best ever" or "flakiest and most tender crust ever" but most don't ever cook the crust at the end for us to see. You upload at 21 minute video and you can't even par bake your crust to show us how "flaky" it is, let alone bake a pie to let us see.
Good morning Marie☀️☕️
Thank you for sharing this recipe with baking powder. Looking forward to trying it!!
Thanks for the update❤
Love seeing your mom’s pie plate. I have my great Aunt Eva’s pink pyrex pie plate. She made the BEST cherry pie, I miss it so much. I love making pie. One question I have is regarding chilling the top crust. If making a two crust pie would you also put the top crust dough into the freezer prior to assembling you pie?
Thank you for your video. They’re always very informative. ❤❤❤
Love to watch you make pie crust!!!!❤😊
Thank you Marie! So lovely to hear your voice again and it's good to know I cab count on pie crusts!
'Can't wait to try this!
great idea!…will try!
This is awesome. I’m definitely going to try this. I don’t use lard or shortening, so I really appreciate this tutorial. 😊
Thank you for this tutorial!