So let's get started.

那麼，讓我們開始吧。

First off, I'm measuring out one and a half cups or 180 grams of all-purpose flour.

首先，我要量出一杯半或 180 克的全脂麵粉。

This recipe calls for double that, but we're working in two batches.

這個配方需要雙倍的量，但我們是分兩批製作的。

The flour goes right into the bowl of my food processor, but if you don't have a food processor, don't worry, I'm gonna talk about how to make this by hand and show you too.

麵粉直接倒進我的食品加工機碗裡，但如果你沒有食品加工機，別擔心，我也會告訴你如何手工製作。

For a bit of sweetness, I'm adding one tablespoon of sugar.

為了增加甜味，我加了一湯匙糖。

You have options though.

不過，你還有其他選擇。

This is a universal pie crust, works in both sweet and savory.

這是一種通用的派皮，甜味和鹹味都適用。

If you want your pie crust a bit sweeter, you can add up to a quarter cup of sugar.

如果您想讓派皮更甜一些，可以加入多達四分之一杯的糖。

It'll be delicious.

一定很好吃

I'm also adding in one teaspoon of salt.

我還加入了一茶匙鹽。

There we go.

好了

We're gonna whiz this up just to combine.

我們要把這個弄好，以便結合起來。

That's nice and combined.

很好的組合。

If you're doing it by hand, you're just gonna whisk it up in a big bowl.

如果是手工製作，就在一個大碗裡攪勻。

Now I need one cup of rock hard cold butter.

現在我需要一杯堅硬的冷黃油。

I'm cutting this up into cubes.

我要把它切成方塊。

If you're doing this by hand, it's the exact same step.

如果是手工操作，步驟完全相同。

This cubed butter goes right into the fridge because I don't need it right now.

這些切成小塊的黃油會直接放進冰箱，因為我現在用不上。

This butter goes right into the food processor after it's cubed.

黃油切塊後直接放入食品加工機。

There we go.

好了

Now we're gonna sprinkle this cold cubed butter right into our flour mixture.

現在，我們要把冷黃油撒到麵粉混合物中。

Pop that top on.

蓋上蓋子

We're gonna whiz this up for about 30 seconds until there's tiny little pieces of butter throughout.

我們要攪拌 30 秒左右，直到整個過程中都有細小的黃油碎屑。

This is a hack for making it work in a food processor.

這是用食品加工機加工的小竅門。

If you're doing it by hand, you're gonna add all the butter into the flour and work it up.

如果你用手做，你要把所有黃油加入麵粉中，然後攪拌均勻。

Your goal is to have butter that's anywhere from like tiny little pieces to pea size all the way to almonds.

你的目標是讓黃油從小塊兒到豌豆大小，一直到杏仁大小。

You kind of want some big pieces of butter in there too because they work some magic.

你還想在裡面放一些大塊的黃油，因為它們能起到神奇的作用。

The nice thing about doing this by hand is you have so much control over the size of the butter and you can cheat it into a rough puff and get like pages and pages of butter and flour to give you a flaky, beautiful pie crust.

手工製作的好處在於，你可以很好地控制黃油的大小，可以把它做成粗糙的蓬鬆狀，讓黃油和麵粉像一頁頁的紙一樣，給你一個鬆軟、漂亮的派皮。

Both ways work really well, but I have to say, I actually really enjoy making it by hand.

兩種方法都非常好用，但我不得不說，我真的很喜歡手工製作。

The nice thing about using a food processor is it's convenient, you don't get your hands dirty, and it's fast.

使用食物處理器的好處是方便，不會弄髒手，而且速度快。

There we go.

好了

All right, we need another one and a half cups or 180 grams of flour.

好的，我們還需要一杯半或 180 克麵粉。

If you look at this mixture, it looks almost like flour.

如果你看一下這種混合物，它看起來就像麵粉。

It's so finely crumbled.

它是如此細碎。

What happened is butter is completely coating all the flour and it's preventing the gluten from forming just like a reverse crumb.

現在的情況是，黃油完全包裹了所有面粉，阻礙了麵筋的形成，就像反面包屑一樣。

This is gonna give you a delicious, tender, really great pie crust.

這樣做出來的派皮又香又嫩，非常好吃。

Because now, we're gonna add in the remaining half cup of butter, 113 grams.

因為現在我們要加入剩下的半杯黃油 113克

Just sprinkle that in there.

只要把它撒進去就可以了。

Along with the remaining one and a half cups of flour.

以及剩下的一杯半面粉。

There we go, entombing the butter and flour.

我們走吧，把黃油和麵粉埋起來。

I'm pulsing this twice just to distribute things.

我把這個脈動了兩次，只是為了分散注意力。

We're doing this in two batches because when you use a food processor to make pie dough, it's so convenient and easy.

我們分兩批製作，因為用食品加工機制作餡餅麵糰非常方便簡單。

The problem is the butter gets worked in too much and you lose some of the tenderness of the dough.

問題是黃油放多了，麵糰的柔軟度就會下降。

It can be a little bit hard.

這可能有點困難。

This is gonna solve that.

這就能解決這個問題。

If you do it by hand, I will say, it is like the best of the best.

如果是手工製作，我想說，這簡直是最好中的最好。

And I'll show you how to do that right next.

接下來我就教你怎麼做。

Right now, I'm gonna drizzle in a quarter cup of ice water, just all over the top.

現在，我要在上面淋上四分之一杯冰水。

Save a little bit.

節省一點。

And I'm gonna pulse a few times.

我還會脈搏跳幾下。

Quarter cup is four tablespoons.

四分之一杯等於四湯匙。

I'm gonna add one more tablespoon and give it a test.

我要再加一湯匙，試一試。

You wanna have some big pieces of butter left over because that is the magic of a delicious pie crust.

你想剩下一大塊黃油，因為這就是美味派皮的魔力所在。

It's gonna look like a wreck, like it looks like powder, but the test is when you put it in your hands, you should be able to squeeze it together and it'll hold its shape.

它看起來會像殘骸，像粉末，但檢驗的標準是當你把它放在手上時，你應該能把它捏在一起，而且它能保持形狀。

That's almost there.

差不多了。

You saw how it kind of held its shape, but it fell apart too fast.

你看到了它是如何保持形狀的，但它散得太快了。

It needs one to two more tablespoons of ice water.

還需要一到兩湯匙冰水。

One hack that people do, but it's very confusing in recipes, is to use an alcoholic vodka with the ice water.

人們常做的一個小竅門是在冰水中加入含酒精的伏特加，但這在食譜中很容易混淆。

And what that does is it gives you liquid that won't hydrate the dough.

這樣做的結果是，你得到的液體不會使麵糰水合。

So it's not gonna activate the proteins and it bakes off.

這樣，蛋白質就不會被激活，也不會被烤焦。

That holds together really nicely.

這樣就能很好地組合在一起了。

So it still looks like powder when you lift it up, but we can work it together and make a magical dough out of this.

所以，當你把它拿起來時，它看起來還是像粉末，但我們可以一起把它做成一個神奇的麵糰。

This is a versatile pie crust you could use for anything, but if it's fall or the holidays and you wanna add some more oomph to your dough, go ahead and sprinkle in a teaspoon of cinnamon with the dry ingredients.

這款派皮用途廣泛，你可以用來做任何東西，但如果是在秋天或節假日，你想給你的麵糰增添一些活力，可以在幹配料中撒上一茶匙肉桂粉。

You could add a little bit of allspice or nutmeg, cardamom.

你可以加一點五香粉或肉豆蔻、小豆蔻。

Any of your favorites are really gonna be beautiful in this dough.

你最喜歡的任何一款麵糰在這裡都會非常漂亮。

Dump this out onto your counter.

把這些倒在臺子上。

I love working on a pastry mat because you can lift it and move it.

我喜歡在糕點墊上工作，因為你可以抬起它，移動它。

There's never gonna be a counter emergency where things are stuck.

永遠不會有反緊急事件發生的時候，東西會被卡住。

This looks like a mountain of Parmesan.

這看起來就像一座帕爾馬乾酪山。

It's not.

不是這樣的。

We're gonna make this into dough by pressing it together.

我們要把它壓成麵糰。

I actually like to use the pastry mat and with the heel of my hands, push it, and in doing so, I'm pressing it together and flattening those little pieces of butter into pages.

實際上，我喜歡用糕點墊，然後用手的腳後跟推它，這樣就能把它壓在一起，把那些小塊的黃油壓成頁狀。

You can also just almost do a kneading motion and it really comes together.

你也可以用揉捏的方式，這樣就能真正揉在一起了。

The thing is with pie dough, you do not want to add too much water.

餡餅麵糰的關鍵是不要加太多水。

That'll take away the crisp, short crust-like quality of it, but you need to add some.

這樣做會讓它失去酥脆、短小的口感，但你需要添加一些。

So you're gonna work this together.

所以你們要一起合作

It's gonna be a little crumbly still, but it'll all come together in the fridge when it chills.

它還會有點碎，但放入冰箱冷藏後就會凝結成團。

The little bit of water in there will hydrate the dough and just seep its way into the flour as it chills.

麵糰中的少量水分會為麵糰補充水分，並在冷卻過程中滲入麵粉中。

Okay, don't overwork the dough.

好了，不要讓麵糰過度勞累。

You're just bringing it together until it holds into a ball.

你只是把它聚在一起，直到它抱成團。

I'm gonna divide this into two equal pieces.

我要把它抽成兩等份。

This makes two crusts.

這樣就能做成兩個麵皮。

So we're gonna wrap this up.

我們要結束了

It needs to chill for at least 45 minutes until we start working it.

在開始加工之前，至少需要冷卻 45 分鐘。

You could get away with half an hour.

半小時就能搞定。

It's okay.

沒關係。

I'm gonna wrap this up tightly.

我要把它包得嚴嚴實實的。

These are like beeswax-coated fabric cloths that are like plastic.

這些就像塗有蜂蠟的布料，就像塑膠一樣。

There we go.

好了

One.

一個

Two.

兩個

And we can just wrap this up, pop this into the fridge for at least 30 minutes.

我們可以把它包起來，放進冰箱至少 30 分鐘。

It could be there for up to like overnight.

它可能會在那裡呆上一夜。

That's totally fine.

完全沒問題。

And if you wanna make this in advance, you can freeze the disks of dough.

如果你想提前製作，可以將麵糰冷凍起來。

Just let them thaw overnight and make sure they're wrapped tightly.

只需讓它們過夜解凍，並確保包裹嚴實。

By hand, we're just gonna drizzle the ice water in, just like with a food processor.

用手將冰水滴入，就像用料理機一樣。

But here, I'm using the palm of my hand to press this together in the bowl.

但在這裡，我是用手掌在碗裡按壓。

It starts coming together, but you see big, beautiful pieces of butter.

它開始融合在一起，但你看到的是大片大片美麗的黃油。

And now, the one trick I'll show you is to flip this over and press.

現在，我要教你一個小竅門，就是把這個翻過來，然後按下。

So we're pressing this into like a big piece of dough.

所以我們要把它壓成一個大面團。

Then we're gonna flip it over and keep pressing, just until it comes together.

然後翻過來，繼續按壓，直到合攏。

This is cheating to give us some layers and lamination and a really flaky crust.

這種作弊方式能讓我們的麵皮更有層次感，而且非常薄。

Okay, this is holding together.

好吧，這是在一起。

Form it into a ball, cut it in half.

團成球狀，對半切開。

Maybe we'll see some layers.

也許我們會看到一些層次。

Beautiful.

真漂亮

Knowing how to make a pie crust is so important, but knowing how to use a pie crust is just as important.

知道如何製作派皮非常重要，但知道如何使用派皮同樣重要。

In this video, I'm showing you how to make the crust, but I'm also gonna show you how to blind bake this, which you're gonna use for most of the recipes that involve pie dough.

在這段視頻中，我將向你展示如何製作餅皮，同時也會向你展示如何盲烤，大多數涉及派麵糰的食譜都會用到盲烤。

You're usually gonna bake the pie dough without a filling, at least a little bit to give it a head start, so you get that crisp bottom, not a soggy bottom.

你通常會在不加餡料的情況下烘烤餡餅麵糰，至少要先烘烤一下，這樣你就能得到酥脆的底部，而不是溼漉漉的底部。

No, no, no.

不，不，不

Once your dough's chilled, it's time to roll it out.

麵糰冷卻後，就可以將其擀開了。

I wanna show you a few things.

我想給你看幾樣東西

Flour your surface.

在表面撒上面粉。

Well, flour's your friend.

麵粉是你的朋友

You're also gonna flour your rolling pin, and you might notice that I'm using a pastry mat.

你還需要在擀麵杖上撒上面粉，你可能會注意到我用的是糕點墊。

This solves all your problems.

這就解決了你所有的問題。

A lot of times, if it's hot on the day you're making a pie, oh my gosh, this can melt into a puddle and be really frustrating, but if you have a pastry mat, you can lift the whole thing, take it to the fridge or freezer, and let it chill so you can keep working it.

很多時候，如果做餡餅那天天氣很熱，天哪，餡餅就會融化成一灘水，讓人非常沮喪，但如果你有糕點墊，就可以把整個餡餅拿起來，放到冰箱或冰櫃裡冷藏，這樣你就可以繼續做餡餅了。

Okay, we're gonna roll this out, and the key thing to remember is to keep it moving.

好了，我們要把這個推出去，記住關鍵的一點是要保持移動。

You always wanna keep your pie crust movable and not stuck, because once it's stuck, bad things happen, and you will be reflouring your rolling pin, cleaning off any butter that accumulates as well.

你總是想讓派皮活動自如，不要被粘住，因為一旦被粘住，就會發生不好的事情，你將不得不重新塗抹擀麵杖，同時清理掉積聚的黃油。

Change the direction of your roll, and this is gonna end up being about a 12-inch circle.

改變卷的方向，最後會形成一個 12 英寸的圓。

You might notice that my pie crust isn't cracking.

你可能會注意到，我的派皮沒有裂開。

It's because I let it sit on the counter for about 10 minutes.

這是因為我在臺面上放了大約 10 分鐘。

Right out of the fridge, it's gonna be much too cold to roll.

剛從冰箱裡拿出來的時候，會冷得無法滾動。

It'll just crack, crack, crack, and you'll be pinching all those cracks together and getting frustrated and not having a good time.

它就會裂開、裂開、裂開，你會把所有的裂縫都捏在一起，感到沮喪，玩得不開心。

So even though it needs the chill time, it also needs a little bit of warm-up time too.

是以，儘管它需要冷卻時間，但也需要一點熱身時間。

There we go, all rolled out nice and thin.

好了，一切都準備就緒。

I like to roll it onto my rolling pin, and now we're gonna place that onto our pie dish.

我喜歡用擀麵杖把它擀開，然後把它放到派盤上。

You might be tempted, but don't press down on your pie dough.

您可能會受到誘惑，但千萬不要按壓餡餅麵糰。

We don't wanna stretch it.

我們不想把它拉長。

I want to zhuzh it in, just push it towards the bottom.

我想把它zhuzh進去，就把它推到底。

Doing this is gonna give our pie more strength.

這樣做會讓我們的派更有力量。

It's gonna help prevent some shrinkage, which is a pain point for pies, where the pie crust just shrinks when it bakes, and just gives you more control.

它可以防止餡餅收縮，這也是餡餅的一個痛點，餡餅皮在烘烤時會收縮，這樣就能更好地控制餡餅。

Any pleats that happen can just be unpleated right now, and you're really just making the wall of your pie a bit stronger and thicker.

出現的任何褶皺現在都可以不處理，你只是在讓餡餅的壁更結實、更厚實一些。

If you have any really long bits of excess, you can just trim those.

如果有多餘的長條，可以直接修剪掉。

Now we're gonna fold the pie crust under itself.

現在，我們要把派皮摺疊起來。

If you have any parts that are a little bit smaller, you can use those excess pieces to strengthen them.

如果有任何部分稍小，可以用多餘的部分來加固。

Even though my pie dough seemed dry before it chilled, you can notice there's no cracking happening.

儘管我的餡餅麵糰在冷凍前看起來很乾，但你可以注意到並沒有出現裂縫。

Everything was hydrated throughout, and it's nice and supple because it warmed up a bit.

一切都水到渠成，而且因為天氣暖和了一些，它也變得柔軟漂亮。

Finish your edges however you want.

隨心所欲地完成邊緣處理。

I like to just do a little press with my thumb for that old-time grandma look, but you can use a fork to press it down as well.

我喜歡用拇指輕輕一按，就能做出老奶奶的樣子，但也可以用叉子按壓。

And now the next thing to remember is that if you baked your pie right now, it would melt into a puddle and you'd be so sad.

接下來要記住的是，如果你現在烤餡餅，它就會融化成一灘水，你會很傷心。

It would just go brr.

它只會發出 "嗡嗡 "聲。

What we have to do is freeze the dough.

我們要做的就是冷凍麵糰。

I want all the butter frozen.

我要把所有黃油都冷凍起來。

I want everything to be rock hard.

我希望一切都堅如磐石。

One thing to remember is that if you're making a pie at home and you're short on time, you can make this pie crust a week or two in advance and just freeze it.

需要記住的一點是，如果您在家做餡餅而時間不夠，可以提前一兩週製作餡餅皮，然後冷凍起來。

Cover it up, of course, so it doesn't get any freezer stuff on it.

當然，要把它蓋起來，以免沾上冷凍室的東西。

But the longer you freeze it, really, the better.

不過，冷凍的時間越長越好。

It'll bake perfectly.

它能烤得很好。

Problems happen when you try and shortchange the freezing and you freeze it until it's firm but not rock hard.

當你試圖縮短冷凍時間，冷凍到堅硬但不像石頭一樣硬時，就會出現問題。

Into the freezer at least one hour, please.

請放入冰箱冷凍至少一小時。

If you're making something like an apple or a cherry pie, the whole thing will bake at once.

如果製作的是蘋果派或櫻桃派，整個派會一次性烤好。

Raw dough filling the works.

生麵糰餡料

But for most pies, especially the ones with no bake fillings, you're gonna do some blind baking.

但對於大多數餡餅來說，尤其是餡料無需烘烤的餡餅，你需要進行一些盲烤。

You're either gonna completely bake the crust or partially bake the crust so you don't have a soggy bottom and everything is crisp and flaky throughout.

你可以完全烘烤麵皮，也可以部分烘烤麵皮，這樣就不會讓麵皮底部溼漉漉的，而且整個麵皮都很鬆脆。

Towards the end of your freezing time, set your oven to 425.

冷凍時間快結束時，將烤箱調至 425 度。

It needs to be nice and hot.

它需要又熱又好。

My pie crust is out of the freezer.

我的派皮已經從冰箱裡拿出來了。

Rock hard as we want it.

隨心所欲，堅如磐石

Now we're gonna protect it so we can bake it.

現在我們要保護它，這樣就能烘烤它了。

This means that we're gonna fold some parchment paper up.

這意味著我們要把羊皮紙折起來。

Pretend you're back in elementary school making a snowflake.

假裝你回到了小學做雪花。

Except instead of cutting out all those beautiful shapes, we're gonna make a circle.

只不過我們要做的不是剪出那些美麗的形狀，而是一個圓。

And then just frill the edges.

然後再在邊緣褶皺一下。

Unfold this, place that right into your frozen pie crust and this is a barrier that's gonna protect everything and just keep things safe and sound.

展開這個，把它放進你的冷凍派皮裡，這就是一個保護層，可以保護一切，讓東西安然無恙。

Even though we froze our pie crust, there's still a chance of collapse.

雖然我們把派皮凍住了，但還是有可能出現塌陷。

To mitigate that, grab some foil.

為了減少這種情況，可以拿一些鋁箔紙。

I just folded it up three times and worked it into the shape of a pie.

我只是把它對摺了三次，然後把它做成派的形狀。

I'm gonna place that right inside.

我要把它放在裡面

And this is actually reusable.

而且，這其實是可以重複使用的。

I use this over and over again.

我反覆使用它。

I just don't want foil on my pie crust for a few reasons and that paper is a nice barrier in between the two.

出於一些原因，我不想在派皮上貼鋁箔紙，而鋁箔紙可以很好地阻隔兩者。

You always do this step after the pie is frozen because when you're pressing the foil down, you can mash into that raw pie dough and it'll destroy it.

這一步一定要在餡餅冷凍後進行，因為當你把鋁箔壓下去的時候，你可能會搗碎生餡餅麵糰，這樣就會破壞餡餅。

It'll have all these holes there.

那裡會有很多洞。

Now I'm gonna add my pie weights.

現在我要加入餡餅砝碼。

You could also use dried beans, remember?

你也可以用幹豆子，還記得嗎？

Okay, this bakes up 425 for 15 minutes and then we'll continue.