I'm Gonna Just Keep Rolling This See How Quickly That Happened and If You're Not Going to Make Your Pie for a Little Bit You Can Just Put This in the Fridge

Great tip though, for whenever you're making a pie. Right then, trying to get it stuck to the dowel or the roller. Burlington yeah, it's like so much flour used all right, so we got this all nice and thickened up and you can use this same recipe for any kind of fruit pie that you want. We need a little bit more oh yeah, you go and that's cooled right, the stuff you put it on you want it yeah, cool it a little bit, cool it a little bit.

What I like about this pie method is you don't have to rest it no, bring it out and you don't have to bench like you said, you don't change the recipe, you put too much flour, it changes the structure a lot faster. And then I like to put just a couple of cubes of butter over it to give it some flavor so here's my other crust wow, I'm gonna take it shiny and beautiful and just go ooh right on top not a dough yeah, you're right, you could use this for savory for sure.

And then we're just gonna peel it off very carefully now. This dough is a little crumbly, so you wanna take your time when you do the peel. I am not gonna lie, I buy pie crust all the time all the time there's plenty of really good ones that you can buy so what about Eugene no shame in that game, do you buy pie crust cheesy, I don't but I buy a lot of frozen puff pastry okay, yes okay.

So here's our pie crust it looks really nice and I'm just going to take the egg wash and this is gonna give us a nice beautiful golden brown from the cherries. You can see that I love that and you know, you could use the same recipe with the sugar and the flour for a blueberry pie, you could do it for a peach pie strawberry rhubarb a raspberry pie absolutely all right.

So now I'm gonna cut a vent into the top of the pie and I always do the egg wash first because if you cut the vent first and then the egg wash you're gonna seal your vents your drippage all right. So you can take your knife around and trim the sides are you implementing skills you learned in school in the creative business class as we speak? You know it's funny to think back on the classes that you actually use, that was an elective.

And it became what I actually use, crimping the edges kind of give them a little curb appeal or you can take a fork that's it do the time just go around like that so it's your choice. The one I baked earlier I did the crimping method this one I'm gonna do the fork method um so we'll have two different ones everybody at home, we get messages what do you all do with the food eating meat there's a lot of people behind this camera.

One that's gonna be having cherry pie for lunch today this is a proper lunch into the oven 425 degrees for 45 to 55 minutes if at any point you see that the crust starts to look too done take it out and put a little foil around the edge yeah. And I've got one right here oh girl, that is beautiful oh that looks why don't you get some vanilla ice cream pick it up just divine that's right, it's so pretty it looks store-bought talk about the crust jeezy I mean I've been schooled today I've never seen this, I'm so excited to use it because it's so easy super simple easy.

And you could use that crust for a chicken pot pie yeah that's great yeah it looks flaky already um it's a very flaky crust and let it cool a little bit before you cut it so that it's easier to slice. So it gets nice and set up okay flakiness on tim welcome to flake town oh look at that, look at that cake all right, a solid jeff you helped yeah, you did I'm gonna yeah, you were really good help there he was.

Hey I put the stuff in the thing all right what that's beautiful structure, I mean it's holding up man from a visual standpoint right, yeah holding up it's not spilling out nope jeezy I would like for you to try that crust first jeezy yeah, forget me I believe in it first of all. Right we've spent six minutes talking about the cross the crust is a must dare I say it is so okay good.

It's so much easier than the butterflies and that feeling perfectly it's hard balanced with the amount of sugar are we in there just make sure you taste those cherries before because it's perfect, it's right in the perfect sweetness to tart ratio zone.

"WEBVTTKind: captionsLanguage: eni'm making my favorite cherry pie jeff i'm gonna have you help me out favorite you're gonna get started on the filling okay so you can use either sweet or tart cherries depending on the season what you can find frozen canned if you're using sweet like we are it's a cup of sugar okay if you're using the sour cherries it's a cup and a half of sugar and then i've got flour that's the thickener so you just dump it all in the pan all in here and you want to let it simmer for about 10 to 15 minutes till it gets nice and thick now i'm going to show you a a revolutionary pie crust okay okay in creative baking we did it the old way with shortening i am doing an oil crust oh yes i love an oil cream yeah my grandma used to do this and they're so easy okay so here we go i've got my flowers thanks jeezy what happens in the salad we're making pizza katie flour and salt it's so delicious mix the flour and salt and then you're gonna add in vegetable oil you're looking for a neutral oil that's not going to impart flavor here and then you're going to add just a couple tablespoons of cold water and you're looking for this to just come together i am so intrigued by the very we're not looking for like a a really wet dough you want it to be just coming together and take care not to over mix your dough now i've got two pieces of parchment paper that's right katie or that you don't rest it kitty no wow let me tell you a little bit about old school recipes they break all of the rules but they still work out my grandma will put eggs into hot batter in a blender and blitz it up and make a pie and it's not eggy the egg didn't break or anything like that it's just something about these old school recipes so i have all of the dough here i'm gonna divide this in half but make one half slightly bigger than the other because the bottom half needs to be bigger so the overlap i'm gonna set that one aside we're gonna do this little step twice and kind of make it into a round disk and then put our parchment paper on top and then the way that i like to roll it out i just start going and then keep turning it in a circle turn and burn love that so you just keep rolling in that circle just like that until you get it big enough for your pie plate now i've got one here already done jeff if you'll take some of this lightly beaten egg and just give it a good brush that's gonna help seal the crust so that you don't get that soggy crust do you know how something that's a nice trick slice into a pie and it's got a soggy bottom i still blind bake i love that this will help all right so i'm gonna just keep rolling this see how quickly that happened and if you're not going to make your pie for a little bit you can just put this in the fridge great tip though for whenever you're making a pie right then trying to get it stuck to the you know the the dowel or the roller burlington yeah it's like so much flour used all right so we got this all nice and thickened up and you can use this same recipe for any kind of fruit pie that you want we need a little bit more oh yeah you go and that's cooled right the stuff you put it you want it yeah cool it a little bit cool it a little bit what i like about this pie method is you don't have to rest it no bring it out and you don't have to bench like you said you don't change the recipe you put too much flour it changes the structure a lot faster and then i like to put just a couple cubes of butter over it to give it some flavor so here's my other crust wow i'm gonna take it shiny and beautiful and just go ooh right on top not a dough yeah you're right you could use this for savory for sure and then we're just gonna peel it off very carefully now this dough is a little crumbly so you wanna take your time when you do the peel and i am not gonna lie i buy pie crust all the time all the time there's plenty of really good ones that you can buy so what about eugene no shame in that game do you buy pie crust cheesy i don't but i buy a lot of frozen puff pastry okay yes okay so here's our pie crust it looks really nice and i'm just going to take the egg wash and this is going to give us a nice beautiful golden brown from the cherries you can see that i love that and you know you could use the same recipe with the sugar and the flour for a blueberry pie you could do it for a peach pie strawberry rhubarb a raspberry pie absolutely all right so now i'm gonna cut a vent into the top of the pie and i always do the egg wash first because if you cut the vent first and then the egg wash you're gonna seal your vents your drippage all right so you can take your knife around and trim the sides are you implementing skills you learned in school in the creative business class as we speak you know it's funny to think back the classes that you actually use that was an elective and it became what i actually use and crimp the edges kind of give them a little curb appeal or you can take a fork that's it do the time just go around like that so it's your choice the one i baked earlier i did the crimping method this one i'm gonna do the fork method um so we'll have two different ones everybody at home we get messages what do you all do with the food eating meat there's a lot of people behind this camera one that's gonna be having cherry pie for lunch today this is a proper lunch into the oven 425 degrees for 45 to 55 minutes if at any point you see that the crust starts to look too done take it out and put a little foil around the edge yeah and i've got one right here oh girl that is beautiful oh that looks why don't you get some vanilla ice cream pick it up just divine that's right it's so pretty it looks store-bought talk about the crust jeezy i mean i've been schooled today i've never seen this i'm so excited to use it because it's so easy super simple easy and you could use that crust for a chicken pot pie yeah that's great yeah it looks flaky already um it's a very flaky crust and let it cool a little bit before you cut it so that it's easier to slice so it gets nice and set up okay flakiness on tim welcome to flake town oh look it look at that look at that cake all right a solid jeff you helped yeah you did i'm gonna yeah you were really good help there he was hey i put the stuff in the thing all right what that's beautiful structure i mean it's holding up man from a visual standpoint right yeah holding up it's not spilling out nope jeezy i would like for you to try that crust first jeezy yeah forget me i believe in it first of all right we've we've spent six minutes talking about the cross the crust is a must dare i say it is so okay good it's so much easier than the butterflies and that feeling perfectly it's hard balanced with the amount of sugar are we in there just make sure you taste those cherries before because it's perfect it's right in the perfect sweetness to tart ratio zone youi'm making my favorite cherry pie jeff i'm gonna have you help me out favorite you're gonna get started on the filling okay so you can use either sweet or tart cherries depending on the season what you can find frozen canned if you're using sweet like we are it's a cup of sugar okay if you're using the sour cherries it's a cup and a half of sugar and then i've got flour that's the thickener so you just dump it all in the pan all in here and you want to let it simmer for about 10 to 15 minutes till it gets nice and thick now i'm going to show you a a revolutionary pie crust okay okay in creative baking we did it the old way with shortening i am doing an oil crust oh yes i love an oil cream yeah my grandma used to do this and they're so easy okay so here we go i've got my flowers thanks jeezy what happens in the salad we're making pizza katie flour and salt it's so delicious mix the flour and salt and then you're gonna add in vegetable oil you're looking for a neutral oil that's not going to impart flavor here and then you're going to add just a couple tablespoons of cold water and you're looking for this to just come together i am so intrigued by the very we're not looking for like a a really wet dough you want it to be just coming together and take care not to over mix your dough now i've got two pieces of parchment paper that's right katie or that you don't rest it kitty no wow let me tell you a little bit about old school recipes they break all of the rules but they still work out my grandma will put eggs into hot batter in a blender and blitz it up and make a pie and it's not eggy the egg didn't break or anything like that it's just something about these old school recipes so i have all of the dough here i'm gonna divide this in half but make one half slightly bigger than the other because the bottom half needs to be bigger so the overlap i'm gonna set that one aside we're gonna do this little step twice and kind of make it into a round disk and then put our parchment paper on top and then the way that i like to roll it out i just start going and then keep turning it in a circle turn and burn love that so you just keep rolling in that circle just like that until you get it big enough for your pie plate now i've got one here already done jeff if you'll take some of this lightly beaten egg and just give it a good brush that's gonna help seal the crust so that you don't get that soggy crust do you know how something that's a nice trick slice into a pie and it's got a soggy bottom i still blind bake i love that this will help all right so i'm gonna just keep rolling this see how quickly that happened and if you're not going to make your pie for a little bit you can just put this in the fridge great tip though for whenever you're making a pie right then trying to get it stuck to the you know the the dowel or the roller burlington yeah it's like so much flour used all right so we got this all nice and thickened up and you can use this same recipe for any kind of fruit pie that you want we need a little bit more oh yeah you go and that's cooled right the stuff you put it you want it yeah cool it a little bit cool it a little bit what i like about this pie method is you don't have to rest it no bring it out and you don't have to bench like you said you don't change the recipe you put too much flour it changes the structure a lot faster and then i like to put just a couple cubes of butter over it to give it some flavor so here's my other crust wow i'm gonna take it shiny and beautiful and just go ooh right on top not a dough yeah you're right you could use this for savory for sure and then we're just gonna peel it off very carefully now this dough is a little crumbly so you wanna take your time when you do the peel and i am not gonna lie i buy pie crust all the time all the time there's plenty of really good ones that you can buy so what about eugene no shame in that game do you buy pie crust cheesy i don't but i buy a lot of frozen puff pastry okay yes okay so here's our pie crust it looks really nice and i'm just going to take the egg wash and this is going to give us a nice beautiful golden brown from the cherries you can see that i love that and you know you could use the same recipe with the sugar and the flour for a blueberry pie you could do it for a peach pie strawberry rhubarb a raspberry pie absolutely all right so now i'm gonna cut a vent into the top of the pie and i always do the egg wash first because if you cut the vent first and then the egg wash you're gonna seal your vents your drippage all right so you can take your knife around and trim the sides are you implementing skills you learned in school in the creative business class as we speak you know it's funny to think back the classes that you actually use that was an elective and it became what i actually use and crimp the edges kind of give them a little curb appeal or you can take a fork that's it do the time just go around like that so it's your choice the one i baked earlier i did the crimping method this one i'm gonna do the fork method um so we'll have two different ones everybody at home we get messages what do you all do with the food eating meat there's a lot of people behind this camera one that's gonna be having cherry pie for lunch today this is a proper lunch into the oven 425 degrees for 45 to 55 minutes if at any point you see that the crust starts to look too done take it out and put a little foil around the edge yeah and i've got one right here oh girl that is beautiful oh that looks why don't you get some vanilla ice cream pick it up just divine that's right it's so pretty it looks store-bought talk about the crust jeezy i mean i've been schooled today i've never seen this i'm so excited to use it because it's so easy super simple easy and you could use that crust for a chicken pot pie yeah that's great yeah it looks flaky already um it's a very flaky crust and let it cool a little bit before you cut it so that it's easier to slice so it gets nice and set up okay flakiness on tim welcome to flake town oh look it look at that look at that cake all right a solid jeff you helped yeah you did i'm gonna yeah you were really good help there he was hey i put the stuff in the thing all right what that's beautiful structure i mean it's holding up man from a visual standpoint right yeah holding up it's not spilling out nope jeezy i would like for you to try that crust first jeezy yeah forget me i believe in it first of all right we've we've spent six minutes talking about the cross the crust is a must dare i say it is so okay good it's so much easier than the butterflies and that feeling perfectly it's hard balanced with the amount of sugar are we in there just make sure you taste those cherries before because it's perfect it's right in the perfect sweetness to tart ratio zone you\n"