Learn How To Make The Perfect Pie Crust And Use It In Three Pies | Jennifer Klein | Skillshare

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Learn How To Make The Perfect Pie Crust And Use It In Three Pies

teacher avatar Jennifer Klein, Live Your Dream

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (38m)
    • 1. PIE Pie Is the best dessert Ever

    • 2. Ingredients and Supplies Needed to Make a Pie Crust

    • 3. Let's Make Pie Crust

    • 4. Sour Cream Raisin Pie

    • 5. Meringue

    • 6. Strawberry Pie

    • 7. Apple Pie

    • 8. Class Project

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About This Class

So you've made one or two pies.  You worked for hours trying to make an incredible dessert and you received less than stellar reviews!  Learn my secret to make the BEST Pie Crust you family has ever had! 

Then try out your pie crust with two of my Grandmother's pie recipes and one of mine,  guaranteed to receive RAVE reviews!  Enroll today!

Meet Your Teacher

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Jennifer Klein

Live Your Dream


I love all things creative.  I have a small photography business, but I am working on becoming a  surface pattern designer. Cooking and Baking are my hobby.  I started baking when I was a teenager and love trying new things!   I enjoy taking lots of different SkillShare classes, in hopes of creating a unique business model.

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1. PIE Pie Is the best dessert Ever: Hi, I'm John Klein. My grandmother taught me how to make her sour cream raisin pie when I was just a teenager. Since then, I have discovered the secret to making the perfect high. Crist in my pie is the best dessert every class I will share with you the secret to making the perfect pie crust. And I will also show you how to use it in three different recipes to which are my grandmother's recipes. Valentine's Day is just around the corner, so don't wait. Sign up for my skill share class today. 2. Ingredients and Supplies Needed to Make a Pie Crust: we will be making Pat Bruise A, which is French for short pastry. It's a flaky, buttery crust and fairly easy to make. There are many different sizes and shapes of pie plates that you can use. I have old ones that belonged to my grandmother, and I also have new ones that I've purchased, such as the heart shaped one. Any of them will work, so choose what you like or choose something that fits the theme of the event you're breaking your pie, for I have shared with you a pie crust recipe. It's a pdf located under the class project page. Be sure to download it so you can follow along. You will need two sticks of butter. Be sure they're nice and cold. You'll need a pinch of salt and one tablespoon of sugar. You'll need 1/4 cup to 1/2 a cup of ice water. Make sure it's ice water. You also need 2.5 cups of flour, plus more for dusting your table when you roll out your pie dough. And finally, you'll need measuring cups measuring spoons and be sure to have your rolling pin on hand and finally you will need a food processor to make your pat for saying any brand will dio, but it is a necessary item. One other thing to note. Pat Bruise A can be used as a pie crust for a sweet pie, but it can also be used as a pie crust for a savory type, so it's a very versatile pike rest. 3. Let's Make Pie Crust: So let's get started. We're gonna put 2.5 cups flour into our food processor. Be sure to measure accurately. Uh, then we'll add one tablespoon sugar. And don't forget to add a pinch of salt. My grandmother says That's what makes every recipe a winner. Next we're gonna add our butter, but first we're gonna chop it into smaller pieces so that the food processor doesn't have to work so hard. The key to the perfect pie crust is that all of your ingredients are cold. You want to make sure your butter is cold, and sometimes I even put it in the freezer. So after chopping up your butter, go ahead and add it into the food processor and pulse your food processor so that it creates almost an oatmeal type. Look next, we're going to slowly added our ice water added in just so that the dough holds together. You don't want to add too much, but if you dio, you can still add more flour. Next, you want to put some flour on your work surface, smooth it out and then add your pie crest to flower. You went to gently knead your dough you don't want to incorporate all of the butter into the dough, so need it gently. When you finish, you will see little pieces of butter in the dough. If you're does too sticky, add some flour. Once your dough is holding firmly together and has a soft field, you want to cut it in half. This recipe makes two pi CREss. You then want to form each section into a disk shape and she'll it for one hour in the refrigerator by forming it into a disk shape. It will be easier to roll out when you're ready to use it. - Okay , now you're nice and you want to roll it out. I'm gonna put a little flower on top of the dough so that rolling doesn't stick. You also wanna put flour on your rolling pin and then just start rolling way. You want to go for about rich sickness and just do your best to get It's a circle. You could kind of re ingest it as you're going, but I just want to make sure don't take too much time. I also want to show you can. You don't know if you can see, but you can see little bits of butter in the dough. It's better to have a little bit of butter left in it rather than overworking it so much that you can't see the ingredients. If you over what work it, it will not come out. Um wakey. So we're just gonna keep rolling, Turn it over once in a while, Make sure that your daughter just stick to your surface e like, get my pipe laid out and turn it upside down just to see if it's looking about the right size is. So what I like to do is roll it up on my ruling can and then move it over. You can do some fun things to the edging. You can push us, work in and make a little design this way. Or you can put your son and and kind of push it together. It just makes a pretty little scalloped edge. Either one. Just take your time, go all the way around that should that should work into it. But you get the general idea. One of the most important things you need to dio is poke holes in the crest and I just go kind of evenly all the way around. Uh, you want to give the pie crust room to expand so that when you're cooking it, you don't get to larger bubbles, although you probably still will. Any day. Some people put wax paper in the bottom and then twit dry beans or rice in it to keep the pie from toughing up and getting big bubbles when you cook it. I just like to make the holes, and then, uh, while it's cooking, I'll go in and popped the holes work. I don't know why. I just have always done it that way. So while I'm creating my oven, I'm gonna put this back in the refrigerator to keep it cold. Remember, the cold helps it stay fluffy and flaky. Check your recipe to see if your pie crust needs to be pre baked. If it does, bake it at 400 degrees for 10 to 15 minutes, until lightly brown. Uh, 4. Sour Cream Raisin Pie : As I mentioned before, my grandmother Verona taught me how to make sour cream raisin pie when I was a teenager. It has since become my family's favorite recipe, and I always make it for Thanksgiving and Christmas. I hope youll try it, and I hope your family enjoys it as much as ours is. Well, your pie crust is baking. You want to get out all your ingredients. This pie is really simple to make. It goes really fast, So I like to have everything out ahead of time so that I have what I need to make the pie. So, as I said before, you need a couple reasons you're gonna need three level tablespoons of flour and I pre measured it in here. You're gonna need approximately 1/4 teaspoon of salt. I'll just throw in a couple of inches. You're going to need a teaspoon of Noah. You're gonna need a cup of sour cream and you'll need three egg yolks for the actual tie itself. Be sure to save the egg whites because we're going to use that to the meringue topping, and then you need about a cup of water. You also need one cup of sugar. Okay, the first thing you want to dio is boil the water with the raisins, so we'll just pour the water in and even out the raisins here a little bit. The purpose of boiling the reasons is to soften him up and eventually will add that to the rest of the ingredients. So we'll just wait for it to boil. And once it comes to a boil, we're gonna cover it with the lid, take it off the heat and set it aside while we mix the other ingredients together. So then, now that it's at a full boil, we'll go ahead and cover it with a lid to take it off. He and we'll let it just sit. What? We're mixing the other ingredients. Okay, so the first thing you want to do is separate your egg yolks from your egg whites. Um, you want to make sure that you do not get any egg yolk in the egg white because the meringue won't mix up well. If there's egg yolk in it, the rest because for three egg yolks, so we need one more and there's number three. So now we'll set aside our egg white and say that for the meringue. And we'll just be working with the three egg yolks. Next, we wanna mix in a cup of sugar, and then we want a mix in a cup of sour cream. So I'm gonna measure this into my, uh, cup here measuring cup. People are always shocked when I tell them I make sour cream raisin pie because they can't imagine sour cream in it, but mixed with a little bit of sugar, It really tastes good. Okay, then, um, we wanna mix in a teaspoon of vanilla, and when I am, I really slur John, for all my baking needs is vanilla. I like to get the best vanilla I can get. Um, I just think more pure vanilla tastes better rather than a fake vanilla. Um, Then you want to add in, um, your three level teaspoons of flour and then, um, a pinch of salt. We'll probably do two pinches there. Now, you just want to mix this up. You don't need to use a blender. Just a spoon or spatula works just fine. You do want to make sure it all is incorporated. Well, make sure you get all the sugar, egg yolks, sour cream. This is not like the pie crust where you leave it unincorporated. I wish you could smell it. It sounds so good. I think it's the vanilla that smells the best. Okay, that's it. Now we're gonna add the sour cream mixture to the raisins, and you want to mix it all together. And really, you just want to keep mixing. You want to bring this, um, to a simmer, not a boil, because you want it to thicken, but you don't want it to curdle. We'll just keep stirring. And, um, if you need to raise your heat a little bit, you can. It just depends on your personal stove and how how well it heats. Mine does not heat very quickly, so I am going to turn mine up just a little bit. But do you keep an eye on it? Even though we all love the taste of this pie? I think one of my favorite reasons to make it is because it was my grandmother's recipe. I think it's fund have traditions, um, within your family. I usually make this pie every year for Christmas or Thanksgiving, and I get it requested from my kids or my husband once or twice throughout the year. We don't need it a lot, but it's nice to have that that family tradition. And when we always talk about my grandmother and my grandfather when I make it so, it's a good way to remember loved ones to have cooking traditions. See, See, It looks like almost like a custard or putting. So now what? I'm going to dio I'm gonna turn off my stove and I'm going to pour the custard into the pie crust. Okay, so now we're going to pour the custard into rpai crest, And once you get it in, you just kind of wanna evenly distribute it throughout the pie. And I like using a spatula because you can get every last bit if you want out of the pan. I don't like to waste any, so you don't really have to do a whole lot. It pours in pretty evenly, but just smooth it around with your spatula. Now you can just let this sit here while we make the Marine 5. Meringue : Okay. Next, we're gonna make the meringue. The recipe calls for three egg whites, and that's always what my grandmother used. But a lot of our pie plates are a little bit bigger than they used to be back in the day. Um and so I use five egg whites just so I have enough marine. Um, so this is five egg whites. We're gonna mix it with a blender, her hand mixture. Excuse me, Uh, and we'll mix it until stiff, and then we'll add in some sugar, so I'll show you what I mean by stiff. I'm gonna go ahead and reporting my sugar on mix again so you can see how they make a peek. If you pull up your mixer. That's about what you want. And I find that Mariah works mixes better in a metal. I don't know why, but I just found that to be true. Okay, so now we're going to put the meringue on the pie. And again, I don't like to be wasteful. So get us much after blenders I can hear. So I just kind of slide it out onto the pie, and then I'm going to use a cake tool. You can use a knife. You could use a spatula, whatever you have on hand to move around the Marais and try to cover the whole pie. And then I was always amazed at how my grandmother could make the peaks look so perfect. But she just kind of would go back and forth and makes little peaks in the in the meringue . And if you see any spots that look, then be sure to cover it well. While you're doing this, you want to be pre heating your oven to 3 25 and next we will bake the pie. Bake for 15 to 20 minutes at 3 25 6. Strawberry Pie: Okay, let's get started on our strawberry pie Before we start, Be sure to roll out your pie dough and put it into a pie plate of your choice. I chose thes cute heart shaped designs because Valentine's is coming up, and I think a strawberry pie is the perfect desert for Valentine's Day. A fun way to decorate our strawberry pie will be to cut out the heart shaped design out of our extra pie dough. I'm going to Sprinkle some turban auto sugar on top. You can use regular sugar if you don't have turban auto and bake it along with the pie crust in the class. Notes. I gave you a full recipe for the strawberry pie and the apple pie. I have split the recipes in half because I'm making Teoh two pies of each in the smaller containers, and I didn't need only in great ingredients for a full pie. So don't let that confuse you. I just wanted to make sure you have the full recipe in case you wanted to use a high place . Okay, so we're gonna put about half of our strawberries, and I can, um, and then we're going to put 1/2 a cup of sugar, we're gonna put a pinch of salt, and we're gonna put in a two tablespoons of cornstarch, and then we're gonna add 1/2 cup of water, and we're gonna cook over a low heat until it thickens, and then we'll take it off the heat and let it cool, and I'll show you. Okay, so we're going to lying pipe, rest with strawberries and really one of fill it as much as you can, although you want to save room for the glaze that you just cooked over the stove. Okay, Now we're gonna spend the glaze over the top. Be sure to chill your strawberry pie in the refrigerator until you're ready to serve it. Okay, when you're ready to serve your strawberry pie, put the heart shaped that we cut out on tops and add some whipped cream or ice cream and you're ready to go. Enjoy 7. Apple Pie: start preparing for your apple pie by filling your preferred pie tin with your pie crust. Now, this time you're gonna set it aside in the refrigerator while you're preparing your apple pie filling. You don't want to pre bake the pie shells. Okay, so I hold and cord strawberries in the apples. And I used one any crisp apple and one Granny Smith. And because we're putting him in such small containers, I'm gonna chop him up fairly small. And once I'm done shopping him, I'm going to mix them with a little bit of lemon juice so that you don't trip. Continue to do this with all the apples. Okay, for apple pie, we're gonna mix in a pot, 1/4 cup of sugar, 1/4 capt Brown sugar. Keep in mind this is for the smaller hi shells. So if you want to make a full pie, follow the recipe that I've included in the Class Notes Way. Want to do two tablespoons of corn starch? You want to dio teaspoon cinnamon? Wait, what a pinch of nutmeg, a pinch of salt and one cup of water. Okay, I'm gonna whisk in the water, and I'm gonna keep whisking until everything is fully incorporated. Just keep whisking on. Then once everything's fully incorporated, I'm gonna put this on the stove and I'm gonna cook it on low heat. Uh, until it comes to this summer, and then I'm gonna add the apples. Okay. Starting to thicken. I'm gonna reduce my heat, and then I'm going Teoh, ad the apples and do this carefully so that you don't burn yourself webs. Okay, so you win, Mr. In the apples. I'm going to remove it from the heat a little bit and stirred in. And then you want to cook this for about 10 minutes until the apples air tender. Okay. Are apples air thickened? So we're just gonna fell our pipe lights. I've cut out some more heart shapes for some of my smaller pie plates, and then I've created some latticework for my larger ones. It's really easy. You just leave in the pie dough and place it on top your pie plate way Trend pie crest and pushed down the edges. The last step for baking is to brush on an egg wash. It's just one beaten egg with a little bit of water. You wanna Preheat your oven to 3 75 and bake your apple pie for 10 to 17 minutes, depending on your oven. You want your pie crusts to be a light golden brown. 8. Class Project: So now, if you have learned how to make three different pies using our perfect pie crust, your class project is to make a pie, post a picture of it and tell us what kind of pie made. You can use one of my recipes or one of your own. Thank you for taking my skill share class. I look forward to seeing your creations and watch for my upcoming Class five freezer meals perfect for college students.