If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Learn how to make the perfect pie crust with help from Mario Batali's How To Tuesdays video series.
Compare the number of times you've had a flaky, buttery pie crust to the number of times you've suffered through tough or soggy crust. We're going to guess that mediocre pie crust dominates. And why's that? Because the perfect pie crust is the baker's white whale. Pastry chefs and home cooks alike spend years searching for the highest-quality butter, the handiest tools, and the most genius tricks -- all with the mission of pinning down the elusive, melt-in-your-mouth crust.
But that's not to say you can't make great pie crust at home -- and you don't even need a food processor to do it. With the help of Mario Batali and his team of experts, you're ready to bake the pie crust to end all pie crusts. Follow along as pastry chef Rebecca Deangelis of Babbo Ristorante gets started making the ultimate, no-frills pie crust -- no heavy equipment necessary. Then, pile in the most delicious holiday fillings you can imagine.
Got anything you want to learn from the Batali chefs? Let us know in the comments!
This video was made in collaboration with Mario Batali.