Roasted and Fresh Tomato Pie Crust

Deep Run Roots

I've never made a pie crust in a mixer before, have you? Let's see how this turns out...

We've split this into two videos for length! When it's live (the day after this one), you can see the pie filling/finishing video here: https://youtu.be/qwV0fgXHIUc

Recipe here: http://www.achefslifeseries.com/recipes/15

Captions

[00:04]: hi and welcome to cooking the books with
[00:07]: Heather today we're going to be working
[00:09]: out of the deep run roots cookbook which
[00:10]: a lot of our recipes have come from
[00:12]: lately and we're going to be making the
[00:15]: roasted and fresh tomato pie we're gonna
[00:19]: be making the pie tomorrow but tonight
[00:22]: we have to make the pie crust now I
[00:24]: usually make my husband make pie crust
[00:27]: cuz it's really more of his thing than
[00:29]: mine he's actually very good at it but
[00:32]: we're gonna be following the method in
[00:33]: the book and we're gonna be seeing how
[00:35]: it turns out so I've already
[00:39]: pre-measured my ingredients well most of
[00:40]: them so I've got some flour and she does
[00:43]: this in a stand mixer so that's what
[00:46]: we're gonna do this is just all-purpose
[00:50]: flour there's a little bit of sugar and
[00:56]: [Music]
[00:58]: just a tiny bit of salt now get all that
[01:04]: out there I usually use like a table
[01:07]: salt in things like this because I feel
[01:10]: like I don't know for sure but I feel
[01:14]: like the grains of a larger salt don't
[01:16]: dissolve as well in baked goods like
[01:18]: this so I just use a smaller smaller
[01:22]: finer salt for this so we're supposed to
[01:26]: mix this on medium for just a few
[01:28]: seconds
[01:29]: [Applause]
[01:33]: and then we start adding our butter so
[01:35]: this is an all butter pie crust and I've
[01:37]: already cut them into cubes about half
[01:40]: inch cubes and it's cold from the
[01:42]: refrigerator so we just kind of toss
[01:45]: these in one at a time
[01:57]: they don't really seem to do much at
[01:58]: first
[02:02]: okay got all my butter in and I let it
[02:05]: go until it was crumbly which is kind of
[02:08]: what it looks like right now kind of
[02:10]: looks more like kinda wet sand and now I
[02:14]: see so this calls for a really tiny bit
[02:18]: of white vinegar which I have this huge
[02:20]: bottle of and it's down near the middle
[02:22]: so there's no way I'm going to be able
[02:23]: to measure out less than a teaspoon of
[02:25]: that in there so I'm just gonna pour
[02:26]: some in here and measure from there it's
[02:30]: a super cheap so and so now we add some
[02:36]: ice water so I've got just some water
[02:39]: and some ice cubes sitting in here and
[02:40]: we add the vinegar slowly so so what I'm
[02:45]: gonna do
[03:02]: so I've added one half of my water and
[03:05]: now I'm going to add
[03:08]: [Applause]
[03:21]: [Applause]
[03:22]: most of my water
[03:34]: [Applause]
[03:39]: now here is where it's a lot about
[03:42]: judgment this doesn't look like a pie
[03:46]: dough right now but if it will kind of
[03:54]: hold together the the point is that it's
[03:56]: going to go into the refrigerator
[03:58]: overnight and the flour will hydrate and
[04:01]: you don't want it too wet so I'm gonna
[04:04]: see what she says about this if it
[04:06]: should be like this or not but see
[04:14]: says until just combined now does that
[04:18]: mean it looks like a dough or does that
[04:20]: mean it's just all combined I don't know
[04:25]: like I said I am NOT a dough person but
[04:28]: I have seen people put things like this
[04:31]: into you know onto plastic wrap and let
[04:35]: it get sit in the refrigerator overnight
[04:36]: and it turns out fine so I think this is
[04:39]: the recipe this is what we're gonna do
[04:42]: so the next thing you do is I'm gonna
[04:47]: clear clear off my space a little bit
[04:49]: and we're gonna turn this out onto a
[04:55]: plastic wrap and it's gonna sit in the
[04:58]: refrigerator overnight so just a second
[04:60]: and I'll show you that part see how it
[05:02]: goes okay
[05:04]: so I have consulted with the expert and
[05:06]: he says he would put some more water in
[05:08]: there but since we're following the
[05:12]: recipe we think it'll be okay you can
[05:16]: squeeze it and you can see it kind of
[05:18]: becomes like dough so we're gonna leave
[05:22]: it as is exactly as the recipe says and
[05:26]: we're going to turn this out onto a
[05:29]: roughly square piece of plastic wrap and
[05:34]: wrap it up and we're gonna hope that
[05:37]: this works
[05:41]: I'm just getting everything out of Bowl
[05:43]: as much as I can and then I'm gonna
[05:54]: compress it down a little bit so that it
[05:57]: doesn't try to escape its plastic
[06:02]: wrapping
[06:11]: it's very crumbly so
[06:16]: and now I'm just going to try to cover
[06:22]: all of it with this plastic wrap and
[06:30]: it's gonna sit in the refrigerator all
[06:32]: right so we'll be back in the morning
[06:34]: the next step for our roasted and fresh
[06:38]: tomato pie is to actually bring the
[06:41]: crust up to room temperature again and
[06:44]: when I took it out it really just
[06:47]: crumbled apart so as I suspected I don't
[06:51]: think we're going to be able to roll
[06:54]: this as it is so what I've done is I
[06:58]: think I'm going to add a little bit more
[07:00]: water to this and then let it sit at
[07:03]: room temperature for a little while let
[07:05]: it sit on the counter to come up to room
[07:07]: temperature for a while it's not room
[07:09]: temperature yet but I'm just pretty sure
[07:11]: that this is not gonna roll out so I've
[07:14]: got ice water again and I'm just going
[07:17]: to kind of massage it together here on
[07:21]: the plastic wrap and see if I can get it
[07:27]: to where I think it will be okay
[07:30]: especially this part that is not holding
[07:37]: together so well now the problem here is
[07:43]: that I'm probably going to make it
[07:46]: tougher by doing this because really
[07:49]: they're not supposed to work your pie
[07:50]: dough all that much so I should have
[07:53]: added some more last night but I tried
[07:56]: to go by the recipe and hope that it
[07:58]: would work I have done it before where
[08:01]: that worked okay even though it didn't
[08:03]: look very together like a dough when I
[08:09]: put it in the refrigerator but this is
[08:10]: just not working like that so try not to
[08:13]: work it too much just
[08:17]: get that water in there a little bit and
[08:24]: I think I ended up adding about another
[08:27]: tablespoon which is what my expert told
[08:30]: me it probably needed last night so yeah
[08:37]: pastry is not my thing
[08:40]: it's a little too fiddly I can bake I
[08:43]: can make custards and things like that
[08:46]: pie crust is not my thing all right
[08:51]: so I think I'm gonna leave it like this
[08:53]: let it be at room temperature for a
[08:55]: little while let it hydrate and we'll
[09:00]: oven seated and I'll be back to roll it
[09:04]: out in a few minutes
[09:06]: the crust is Oh
[09:11]: the crust is much more pliable more
[09:14]: sticky together now so I think we'll be
[09:17]: good and what we're gonna do is standard
[09:22]: rolling out crust slightly floured
[09:27]: surface and kind of get some flour on
[09:34]: our rolling pin and I'm gonna try to get
[09:42]: this to be as sort of circular as
[09:46]: possible and big enough for our 9 inch I
[09:52]: think pipe pie plate it's just a
[09:54]: standard pie plate size not too big
[10:11]: so I think this is probably big enough
[10:15]: what you can do is put your pie plate
[10:17]: down and see if you think you have
[10:18]: enough and I think I'll probably have to
[10:20]: patch a few places but otherwise it's
[10:23]: good and let's hope we can transfer
[10:36]: yeah
[10:43]: not too bad just when I get it all
[10:54]: Preston
[11:02]: could be worse
[11:06]: we're just gonna sort of try to make the
[11:09]: edges a little bit pretty and then cut
[11:12]: off the extra well it'll be good enough
[11:17]: for me and I'm just gonna use my fingers
[11:21]: and where I've pinched it it kind of
[11:25]: makes it easier to take off the extra
[11:27]: because it's gotten very thin on the
[11:29]: edges extra you can cook those up and
[11:34]: eat them if you want but add some sugar
[11:37]: and cinnamon but I generally don't I'm
[11:40]: not a huge fan of my crust honestly
[11:44]: which I guess is why I don't think it's
[11:47]: worth it to make my own usually all
[11:51]: right so this is our crust we're going
[11:53]: to blind bake this which means we're
[11:55]: going to put either foil or parchment
[11:57]: down and then I have some beans dry
[12:03]: beans that I've just keep and used for
[12:06]: this all the time so you put the
[12:07]: parchment down and then you put the dry
[12:09]: beans down and then you blind to bake it
[12:11]: just to get the crust baked before you
[12:13]: put the really wet ingredients in and
[12:15]: bake it again so gonna get all that
[12:18]: ready and then be right back actually
[12:21]: scratch that first we need to freeze
[12:24]: this for 15 minutes before we blind bake
[12:26]: it so I'm gonna stick this in the
[12:28]: freezer just as is no plastic wrap or
[12:30]: anything and we'll be back in 15 minutes
[12:33]: my pie crust has been in there free the
[12:37]: freezer for at least 15 minutes at this
[12:39]: point and all I'm gonna do is take some
[12:43]: parchment paper
[12:44]: [Music]
[12:46]: you want a piece that's big enough to go
[12:49]: into it the whole way and these are my
[12:52]: beans that I think for pie beans are
[12:54]: just some sort of white beans just for
[13:00]: this so you want to kind of make sure
[13:03]: that they go into all of the creases
[13:10]: click down up against the edges on the
[13:24]: size of the pie crust anyway so there we
[13:27]: go and I'm gonna stick this in the oven
[13:29]: it's been at 400 heating up and it's
[13:34]: gonna go in for 30 minutes so I'll be
[13:38]: right back
[13:43]: [Music]