Pies

rachaelraymag.com. And today, Tracey's gonna show me how to make a pretty pie crust. -And this is so easy to do. It's something that everyone should try it. -You know, I've never made a pie crust myself. I normally used store-bought pie crust, but I'm really excited to learn how because I do wanna make it from scratch. -All right. We're gonna just get started right away. I have a pie shell that's a home-made and the recipe is on the website. I'm just folding the excess dough-- this is trimmed so I'm gonna have a nice edge to work with. -You can, or you wanna continue on with that, go all the way around. And I'm gonna sure 3 different types of fluting that we can do which is great because then, you can-- if you're gonna make more than one pie , you can do several kinds of fluting which will add to a beautiful table. -Okay. -Okay, so this is done all the way around. So we just wanna go around again and the pie -- what's interesting about the pie dough is sort of like playing the piano. You wanna have strong fingers but with a light touch. And I know you're a piano player, so that's why this is good for you. -So I've learning out something but under my belt. -So, all you wanna just keep going around and we'll get a nice-- -So we're just making it higher. -We're just making a nice even edge all the way around. Now this is the type of pie shell that we would wanna blind bake. Okay, so we have a nice edge all the way around and then the first thing I'm gonna do is a diagonal flute. So you wanna use the index finger of your non-dominant hand which on right hand. So I'm gonna use this finger. -Me too. -And I'm gonna pinch the pie this way. So I'm holding-- I'm not really pressing against my finger. I'm just use-- I'm just braising so that the pie dough doesn't fall in off of the edge. -Are you doing it straight in or a little bit of a diagonal? -I'm on a little bit of a curve. I'm gonna go about 3rd of the way around and then you can go over on top of it to perfect the look. -And see how-- when you go around the second time, it gets more [unk] which is really makes for professional looking pie . -Yeah, it's like the bakery. -There you go. All right. So that's good. -It's good. -Yeah. So then and then for the

you put the weights in the foil in is to keep the pie shell from caving in. Right. -If you wanna keep the edges out. -So I think I'm gonna use home-made pie crust from now. -I'm really proud. -Thanks. -Thanks for watching.

Magazine and I'm going to show you guys how to make a pie crust. The pie crust we're actually making today is for cran- apple pie , which you can find on our website. And we'd start with 2-1/2 cups of flour and then add a half teaspoon of salt, and then from here, the trick is to use cold butter and cold ice water in a pie crust. You wanna keep all those ingredients cold. Because what happens when it's baking is that the steam is released and the moist is released and it basically forms those little packets in every flaky pie crust that everyone loves. We're gonna work in the butter and to the flour and salt until coarse crumbs formed and just kind of mash it with your fingers. You don't actually want to work the butter in completely because, again, that will cause you to have liked a flat sort of flavorless crust and the little packets of butter will sort of give it a nice texture that people look for in a good pie crust. So just keep working it in with your fingers. All right, so we're almost there. You can see the flour and

depending on the humidity and the altitude of where you're baking this pie , you might need more, you might need less and so it's always better to start off with less. We'll hold off on

also help the butter incorporate itself a little bit more into the pie crust. And from here, you can just kind of scrape the pie crust off the counter. Wrap it up in wax paper. And you'll actually want to wrap up both disks in wax paper so flatten the other guy as well, kind of form it into a round or an oval that will only help you out when you're rolling out the pie crust. And so, you just need to chill both disks of dough for at least 15 minutes. And I've actually already made 2 pie crusts so that we're ready to go. So, first you wanna take some bench flour to help the dough-- it prevent the

test kitchen associate. What are you guys making today? -I'm working on pies for summer for our Eat and Run column. I'm working here on a puffed pastry gilet with fresh peaches and raspberries. And earlier today, I made a blueberry pie and a cherry crumb pie . We also are making a piña colada pie that we'll be featuring on the web. And also, we made some granola, which is very delicious, earlier today. -Oh! -Wanna try

dish that's-- It's about a 1-quart container. You can use a 9-inch pie plate. A 9-inch square baking dish. You don't need it to be too deep. First, the cream cheese in the dish. This