By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show. Erin Jeanne McDowell: The Pie Maestro. King Arthur Flour. Pro Tip: The tightly wrapped disk of dough can be refrigerated for up to 3 days. NYT Cooking is a subscription service of The New York Times. December 15, 2020 December 15, ... On Food 52 I found myself addicted to Erin talking about the types of crust you could make and how you could perfect it day by day. the possibilities are endless. Rach's Turkey & Stuffing Meatballs Will Go QUICK At Your Holiday Party. Concord Grape Galette. Pinch of fine sea salt 226 grams (8 ounces) cold unsalted butter, cut into 1/2-inch cubes As you work, continue to toss the butter through the flour, recoating the shingled pieces. Form the dough into a disk about 1-inch thick. All Ah Pie Dough Bake From Scratch. … Food52. Remove from the heat, add the tea, and cover the pan. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Bake for about 35 minutes, or until the filling appears a bit matte on the surface. All rights reserved. The pie is then finished off with swoops of perfectly whipped cream. Then add more water, about 1 tablespoon at a time, until the dough is properly hydrated. The size of the butter will vary depending on the kind of pie you’re making: For fruit pies, stop when the butter pieces are about the size of walnut halves. Peach Butter Slab “Hydrangea” Pie. “Erin Jeanne McDowell’s Book on Pie is a masterpiece, and so much more than just a cookbook. Mini Chocolate Layer Cakes with Whipped Ganache & White Chocolate Glaze. In a large bowl, whisk together the flour and salt. Copyright © 2020 by Erin Jeanne McDowell. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) In a large bowl, whisk together the flour and salt to combine. Virtual Author Talk: The Book On Pie by Erin McDowell at Book Larder in Seattle, WA - Mon Dec 7 - The Stranger Most pie crust recipes produce enough dough for a classic pie (with some scrap dough leftover) or a deep-dish pie (without much scraps left behind). Erin’s first cookbook, The Fearless Baker, was one of the… This pie dough recipe from the author of The Book On Pie is made with butter instead of shortening for a perfectly flaky pie crust. Dig into this fall-spice pudding pie nestled in a nut crust and topped with whipped cream (Photos by Mark Weinberg for The Washington Post; food styling by Erin Jeanne McDowell … ‎Erin wrote the book on pie (literally). This Butterscotch Apple Pie comes from Erin Jeanne Mcdowell's amazing new book, "The Book On Pie". Milk & Cookies Tart. This #bakingtutorial is all about pie dough and crust: the equipment, ingredients, techniques, and where things could go wrong. Put out a spread of them with wine and everyone will be happy. Erin McDowell's Black-Bottom Pecan Pie Imagine the caramel-y flavors of traditional pecan pie paired with a melty layer of deep, dark chocolate. Food52. Erin Jeanne McDowell’s Pro Pie Tips It’s all about hydration: “Too little water, and your dough will be crumbly and dry, and crack when you roll it out. Refrigerate for at least 30 minutes before using. Filling and topping from food writer Erin Jeanne McDowell; pie crust adapted from her "The Book on Pie" (Buy it at a 10% discount by clicking here or order in KINDLE edition at a 43%!!! Everything You Need to Know About Making, Baking & Freezing Pies | Book On Pie Author Erin Jeanne McDowell, 1 stick cold unsalted butter, cut into ½-inch cubes. By Genius Recipes. PureWow. This video is unavailable because we were unable to load a message from our sponsors. It should be uniformly combined and hold together easily, but it shouldn't look totally smooth. Opt out or, 30 minutes, plus at least 1 ½ hours’ chilling, ½ cup/115 grams cold unsalted butter, cut into ½-inch cubes, tablespoons ice water, plus more as needed. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. © 2020 CBS Interactive Inc. All rights reserved. --KRISTEN MIGLORE, creative director of Genius Food52 and author of Genius Recipes "With this tome, destined to become the pie-baking bible for many generations to come, Erin Jeanne McDowell takes us on the magnificent journey that made her fall in love with pie. Preparation. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Cool completely. Food52. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. The Kitchn. Food52. The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out). 43 Gifts That Spoil Pets & Make Pet Owners' Lives Easier. Form the dough into a disk and wrap tightly in plastic wrap. We rounded up 66 of the best Christmas gifts any cook, griller—or food & wine lover!—could ask for, with picks from our editors, show staff & Rach! For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. The On Pie Erin Jeanne Mcdowell. Food52. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. Emeril's Make-Ahead Bread Pudding Casserole For Christmas Morning. As the flour beings to hydrate, you can switch to more of a kneading motion, but don’t overdo it, or the dough will be tough. Transfer the pie to a parchment-lined baking sheet and place in the oven. And once you know how to handle the dough, it's easy. It’s best to err on the side of underbaking this pie to keep the filling at that just-right level of delightfully gooey. Place the parbaked pie crust on a parchment-lined baking sheet. I first came across the all-butter pie crust recipe in pastry chef Erin Jeanne McDowell's book, The Book on Pie. All Buttah Pie Dough. Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. She has changed the pie game for me and I had to interview her. Erin Jeanne McDowell: The Pie Maestro. If you’d prefer to use a food processor, you can, and it’s a good idea if you have warm hands. Food Stylist: Erin Jeanne McDowell. 8. Look no further than The Book on Pie for the only book on pie you'll ever want or need. . A flaky pie crust is filled with a spiced, cooked, apple filling and baked, then topped with a layer of creamy butterscotch pudding. 1 1/2 hours, plus at least 1 hour chilling and 4 hours’ cooling, 1 hour 45 minutes, plus cooling and chilling, About 1 ½ hours, plus several hours’ chilling. Adapted from The Book On Pie by Erin Jeanne McDowell. Food52. There’s nothing wrong with baking in a deep dish if the recipe calls for a standard depth, but remember due to the deeper plate the filling might look a tad puny inside the crust. PureWow. Filling and topping from food writer Erin Jeanne McDowell; pie crust adapted from her "The Book on Pie" (Rux Martin/Houghton Mifflin Harcourt, 2020). On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle … From Erin McDowell’s The Book on Pie, this carrot cake/pie hybrid has the flavor of the cake but the texture is both gooey, moist and chewy. Vegan Pie Crust Recipe Nyt Cooking. Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration). Anna Williams for The New York Times. Easter Egg Petit Fours. In the world of The Book on Pie, with Erin cheering for you, pie is easy, pie is fun, pie is anything you want it to be." It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. This Erin McDowell’s go-to pie dough. Take care to ensure that all the cubes of butter are fully coated in flour as you work. ). Look no further than The Book on Pie for the only book on pie you'll ever want or need. 67 Christmas Gifts For Cooks — Or People Who Just Love Food & Wine. Thaw overnight in the fridge before using. Make a well in the center of the mixture. Sprinkle generously with turbinado sugar. Welcome to part one of our four-part “Bake It Up a Notch” pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. That’s where Erin Jeanne McDowell comes in. "All buttah, all the time. For what Erin calls a “mealy” (less flaky, more sturdy) pie crust, the incorporated butter pieces should be the size of roughly chopped walnuts. Blackberry Jam Pie-Crust Straws. This crust is a total game-changer! Get recipes, tips and NYT special offers delivered straight to your inbox. Transfer the cooled pie filling to the par-baked crust and place in the oven. . Make a well in the center of the flour mixture. Start by cutting the cold butter into ½ inch cubes. Our holiday gift guide for pets has 43 Christmas & Hanukkah gift ideas for dogs, cats + their owners—from Rach's fave stocking stuffers to award-winners. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. Pour in the cooled apple filling and spread into an even layer. (It can also be frozen for up to 3 months, then thawed overnight before using. It’s full of informative recipes in Erin’s signature friendly style and gorgeous photos that take the guesswork out of how to make everything from perfect dough to some of the most beautiful decorative crusts, juicy fruit fillings, and towering gorgeous toppings I’ve ever seen. As it comes together, fold it over itself a few times to make sure it’s homogenous. Y'all. We Tested 5 Pie Crusts To Find The Easiest Flakiest Best Tasting Stratford. It will transform your pot pie into a restaurant-quality dish, and it couldn't be easier to make from scratch. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards. When the pie is cool, make the pudding: in a medium pot, bring the milk and cream to a simmer over medium heat. Butterscotch Apple Pie is a three-layer pie. This pie dough recipe from the author of The Book On Pie is made with butter instead of shortening for a perfectly flaky pie crust. 20 Of OUR Favorite Gifts From Oprah's Favorite Things 2020. "This is my go-to pie dough," Erin says. Try it out in her Caramel Apple Pie recipe or to make holiday appetizers like these Pimento Cheese Palmiers and Thanksgiving Hand Pies filled with stuffing. (Different types, or even brands, of flour hydrate differently so it is difficult to give a precise amount that will work every time; consider the base amount given as a solid jumping off point, knowing that you will almost always need to add more.) The Book: Her book, The Book on Pie, is beyond amazing.I have carried it around with me ever since it arrived, hoping to have a few spare minutes to sit down and read more of it. Pumpkin Sugar Pie. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . The key? Using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten). Honeyed Sweet Corn Cakes. All Er Pie Crust The Washington Post. Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the … Her newest cookbook, The Book on Pie, comes out on November 10, and in it, Erin offers a buffet of different crust recipes, toppings and garnishings for you to mix-and-match, as well as 140 pie recipes. The flavor and flakiness butter gives pie crust just can’t be beat. Add in the ice water. She learned to make pie dough using butter and shortening or lard, but when it came time to choose her one and only fat, it’s all buttah, all the time. Cut a few vents in the top crust. Get Erin's best pie tips here—including exactly how to roll out your dough and crimping techniques, plus everything you need to know about parbaking and blind baking. The Video: This blog post has my thoughts on her video and a link to the video. "I always say a pie is just a filling in a crust. Dough that is too dry may have sort of a “dusty” appearance or pockets of un-hydrated flour; it will not hold together and will look crumbly. Tonight I made the Erin McDowell’s all butter pie crust. Chocolate Cherry Pie… This recipe doubles (and even triples or […] Get some pro pie crust tips and filling ideas from Erin McDowell as she cooks a recipe from her new book, The Book on Pie (natch), live on Zoom. Mealy crusts are A+ for custardy pies. Food52. Er Pie Crust Recipe By Erin Jeanne Mcdowell The Feedfeed. Used with permission by Houghton Mifflin Harcourt. Deselect All. Colder is always better when pie dough is involved. If you have warm hands, you may want to use a pastry cutter. Food52. "This is my go-to pie dough," Erin says. Roasted Potato Galette with Creme Fraiche and Smoked Salmon. Subscribe now for full access. Finish the pie with cinnamon sugar and butter, which pools and softens the fruit at the bottom of the crust. It’s over an hour but so worth watching. The best Christmas gifts for the cooks in your life, pets & pet owners, DIY gift ideas, wrapping inspiration and more. Chocolate Pie Crust. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated. Bake until the crust is deeply golden brown, 55 to 65 minutes—the filling may bubble up a bit through the vents. Add the cubes of butter, tossing them through the flour until each piece is well coated. Butter can be harder for beginners to work with, because it has a lower melting point than fats such as shortening, but the flavor can't be beat. (If you make it by hand, you can even triple or quadruple the recipe.) Mini Pistachio-Vanilla Cake. All-Buttah Pie Crust: 302 grams (2 1/2 cups) all-purpose flour. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. "All buttah, all the time. When in doubt, toss everything—the ingredients, the bowl, and maybe even the half-mixed dough—into the fridge before proceeding.". For custard pies, stop when the butter pieces are smaller, about the size of peas. Food52. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.). In medium saucepan, bring the milk and cream to a simmer over medium heat. If the crust is browning too quickly, tent the brown portions with foil. Mini Caramel Layer Cakes. All Ah Pie Dough How To Erin Jeanne Mcdowell. 20 of OUR faves from Oprah's Favorite Things 2020—including gold-dusted chocolate bars, adult painting kit, self-care must-haves + picks for pups & kids. Canadian bacon, gruyere cheese and spinach come together in this bread pudding from Emeril Lagasse for an easy and delicious make-ahead casserole. This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. Pie Crust for Chicken Pot Pie. Dough that is too wet will feel sticky or tacky to the touch, and it is often smoother and/or lighter in color than properly hydrated dough. Orange Cream Pie. Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards.