and it's a classic French crust called Buckley's a and it's not the flaky pie crust it's got sort
of a tart cross shortbread II tenderness it's really good but most importantly you don't have
to worry about keeping things cold or overworking the dough it's really really simple so what I've
got here is some all-purpose flour and here's my little trick I'm gonna mix in a little bit of rice
flour and rice flour is completely gluten free so it reduces the total amount of gluten and it
prevents your crust from being tough makes it more tender a little bit of salt get that mixed up and
then right on to a work surface and I'm going to go in with my butter now this butter is actually
softened so it's been sitting at room temperature this is why I love this recipe before when I make
flaky pie crust it up freeze the butter and you know I'm in Thailand forget it it's always way
too hot I got to turn on the AC toss this in the flour and then I'm gonna rub it in with my
fingers until it's crumbly and there's no more big pieces all right so now that it's all crumbly like
this now I'm gonna make a well in the center again take liquid ingredients I've got an egg yolk right
here is gonna make the crust richer some water which I'm going to mix in and use my tiny little
whisk beefed-up together pour the liquid into the center and then use your finger to gradually stir
everything into the middle and then once it's becoming sort of thick like that gather all
your dry stuff and kneading it into the center so once it's sort of smooth we're gonna do a
technique that the French called phase ash you're basically taking this dough and you're using the
palm of your hand to smear it across the counter and that's to get rid of any big lumps of butter
that's still sitting in the dough see it's nice to be able to make a pie crust and not have to worry
about how many times you touch the dough because that's what flaky pie crust I'm always so paranoid
about oh my gosh I've touched the dough too much it's not gonna be good anymore and this dough is
the classic dough that's you for quiche as well so any sort of custard based pie or tart try to knead
together any sort of big cracks in the dough and now we're gonna let this chill in the fridge for
30 minutes the gluten needs to relax so the one we roll it out it doesn't try to it doesn't try
to shrink back it'll be a lot easier to work with so the dough has been chilling for 30 minutes now
try not to chill it for more than 30 minutes because what happens is it gets too hard the
butter hardens and then it's impossible to roll and then you gotta let it come to room temperature
again to soften it up so if you have to do it overnight that's fine but then you'll have to
pull it out ahead of time and let it come to temperature and soften so I've got that dough
now I'm just gonna roll it I'll show you a little trick it's what I learned in culinary school is
when you try to dust the table with flour instead of sprinkling it when you get big clumps just kind
of throw it it becomes a lot more even like that and it's so much fun there you go throw it on top
and now roll it to about an eighth of an inch thick to prevent the edges from cracking too
much the edges are gonna crack a little bit as you roll don't try to push it down really hard all at
once slowly and gently and the cracks will be very small and it's more easily patched towards the end
and as I go I like to just patch the the crack up a little bit just so keep it under control
I'm gonna transfer that onto my pie plate so you kind of got to do this gently the good news is
that it also patches back much more easily than flaky pie dough so if you break it it's okay you
just need it back together and no one will know lift it up and then you place it back down oh
it's so exciting okay so now it's important that it rests right up against the pie plate so lift
and push till you feel it really come up against the edge now I'm just gonna trim off the edges
right up against the pie plate clean this up a little bit pressing it together so it's smooth
it doesn't have to be perfect rusticity is a trendy thing these days and now to decorate it
I like to just use a fork and just press along the edges to create a design a really simple
design you don't need to crimp it do anything crazy okay and now I'm just going to dock the
bottom of the pie if there's any air bubbles it'll allow them to escape through these holes
and so you won't get big bumps and lumps in your pie that's good now I'm gonna let this rest in
the fridge for ten more minutes and we want to do that because we've just worked the gluten in
the dough if we bake it right now the gluten is very tight and elastic and it likes to shrink if
we let it rest it won't shrink as much okay so let the sit in the fridge see ya ten all right
we're ready to bake the pie but you want to par bake the crust first and we're gonna blind bake
it and what that means is we're gonna bake it with some pie weight on top so I've got here
a piece of parchment paper and what I'm gonna do is here's again my trick wrinkled it up because I
find that when it's wrinkled it conforms better to the shape when it's straight it's all stiff
I'm gonna put some pie weight which in my case is rice because you can probably guess that I have
an abundance of rice at my house but you can do beans you can do these actually sell pie awaits
but anything that is heat resistant heavy enough just go around and make sure that it sort of right
up against the edge and this will prevent the pie from shrinking as it bakes gonna bake this in a
350 degree oven for 20 minutes you want to make sure this gets baked on the very bottom shelf
to move your rack all the way to the bottom now I'm gonna pull out the pie wait ever so
carefully the worst thing to happen is have the rice filling everywhere let it hang out there and
so by the way you can reuse this as many times as you want I have no idea how many times I've
used them I just keep using them over and over and over again now I'm gonna put this pie back
in and as you can see it's still a little moist in the middle so we want to take out the rice
and let it bake for 5 more minutes to let the bottom sort of dry up and then the crust will
be perfectly blind baked so I'll tell you what I do with these scraps is you're gonna mean you
could throw it out but what I like to do is I try to patch them back together and then I roll
it just to get it kind of smooth and then what I do is I cut them into just small pieces and I bake
this up and then they become sort of like little crackers and I just eat it with cheese with the
spread or whatever I mean it's better than just wasting them right they're perfectly good they
just don't look very good but I just have sort of a ziploc bag of these and I eat them with cheese
you