Up next in 10
Paula Deen Talks Pie Crust and Other Questions - What's Cooking with Paula Deen?
Jun 30, 2018
In today's podcast Paula talks with Cheryl about her lighter pie crust using Greek yogurt and answers questions about the pie crust and why the pie crust was tougher than it should be. Paula recommends cutting back on yogurt, making suer you don't overwork the crust and use cold butter. Also, Paula always uses salted butter in her recipes.
Show More Show Less View Video Transcript
0:00
hey y'all welcome to what's cooking with
0:02
Paula Deen today and I'm trying to
0:05
answer questions that you all have
0:07
written in and asked and today I'm gonna
0:11
talk with Cheryl we're do Cheryl if it
0:15
doesn't say but anyway we're gonna give
0:18
her a call and see if I can't help her
0:21
out it's all about pie crust
0:26
Oh Cheryl yes ma'am it is how are you
0:34
girl
0:38
Oh Thank You Cheryl thank you so much
0:48
you watch it
0:49
I've been good I've been busy the last
0:52
couple of weeks today's podcast is all
0:58
about trying to answer questions and I
1:01
laughed because you sent in - well one
1:06
statement and one question okay I just
1:15
wanted to tell you that I tried your new
1:18
flaky pie crust with Greek yogurt
1:20
fantastic fantastic and you're going to
1:24
say you were sorry you didn't make it
1:26
sooner and it was in Paula Deen cuts the
1:28
fat and it's a wonderful book and thank
1:32
you for being so supportive and
1:34
encouraging me to be conscious of what I
1:35
eat every day and eat in moderation and
1:40
then I have made your new flaky pie
1:49
crust and it was so tough even the knife
1:52
wouldn't cut through it what in the
1:55
world happened to your thing like I said
1:58
I made it so many times before and it
2:00
always turned out and now I can't figure
2:03
it out help me Paul I am desperate love
2:05
to you well I don't know how much did
2:16
you put in okay that's probably too much
2:22
because it's all it calls for two to
2:25
four tablespoons you might have and if
2:32
you overwork it that's gonna make it
2:34
tough
2:52
when you were on the mark that day
2:55
now heck what have you made it have you
2:58
made it Cheryl since you had the
3:00
disaster I know but you know what makes
3:20
a really good pie crust is large for the
3:33
day that we're really sinning well I
3:39
tell you what the only thing I could
3:42
think I've come up with Cheryl is that
3:44
maybe you were overworking it but now
3:46
I've found out you putting too much
3:47
yogurt and are you using the real cold
3:55
butter okay I'm sitting here that I have
3:59
the book in front of me and I'm just
4:02
trying to think what all it could be all
4:07
right two to four tablespoons of regular
4:09
or low-fat Greek yogurt yeah yeah and in
4:19
my cookbooks it calls for unsalted
4:21
butter but I tell you this Cheryl I
4:24
always use salted it is flat honey I
4:32
don't keep anything but salted butter in
4:36
my refrigerator and if you see one of my
4:38
recipes that calls for unsalted butter
4:41
you can pretty much bet your bottom
4:43
dollar it's not
4:52
it does it does when we go out to eat
4:55
and they bring us unsalted butter to the
4:58
table the first thing I do is pick up
5:00
the salt shaker and butter this up and
5:01
salt the butter well that's what I do
5:08
because otherwise it's like eat nothing
5:10
the space that you live in really
5:13
affects the way you feel so my first
5:16
recommendation is start by updating your
5:19
window treatments with Smith & Noble
5:22
Smith & Nobles beautiful handcrafted
5:24
blinds drapes shades and shutters are
5:26
custom made just for you and they offer
5:29
different service options to fit your
5:31
needs to get started today contact Smith
5:34
& Noble to get my special limited time
5:37
offer 25% off on your window treatments
5:40
plus free design consultation create a
5:44
space that you're gonna love but details
5:47
about my special offer
5:49
go to Smith & noble.com slash Paula that
5:53
Smith & noble.com slash Paula or call
5:56
one eight hundred six five nine 3300
6:01
that's one eight hundred six five nine
6:03
3300 so what kind of feeling do you put
6:11
in this pie crust that's my favorite pie
6:21
that's my favorite pie Cheryl oh my I do
6:28
too yes yes I'm starving
6:42
oh my gosh now what kind of coconut
6:49
what kind of coconut what kind of
6:51
coconut do you use in the custard part I
6:54
try
6:55
well I kind of like you half and half
7:02
yeah well you know it's it's hard last
7:17
night I ate a second helping not because
7:21
I was hungry because it was so dadgum
7:23
good well so back to the coconut have
7:28
you ever used the frozen coconut that
7:32
you get whatever
7:33
well it's grated real fine you know so
7:36
it's only required yeah it doesn't
7:39
require a lot of chewing like your like
7:42
your stringy coconut so try that I love
7:46
that in coconut cakes I just love that
7:48
fresh it's fresh grated you know and
7:52
they have yeah they freeze everything
7:56
you know so quickly that it maintains
8:00
its flavor so you might try that yes
8:05
it's great and it's grated real fine
8:07
it's not like the coconut that you get
8:09
in the bags I mean it's like you graded
8:15
it on your tiniest grater but it's good
8:24
well I don't know about that see I don't
8:27
okay I don't go by that I don't I don't
8:32
notice cuz if I'm gonna eat a coconut
8:34
cake or a coconut cream pie I don't care
8:44
well Cheryl I've enjoyed talking to you
8:47
so much okay I will tell him I'm sitting
8:56
right here across from him
9:01
well he's a good guy he's a good guy
9:08
well listen you have a great day and I
9:11
appreciate you sitting there watching
9:12
positively Paula and hopefully you
9:15
hopefully you were able to put it on
9:17
hold Thank You Cheryl and happy
9:25
pollination I will do it Cheryl said hey
9:31
Theo thank you gosh I was I'm hoping
9:41
that I was able to help her I don't know
9:45
why she would choose to put 5
9:46
tablespoons of yogurt in she may be one
9:49
of those cooks it just does it my field
9:52
but you know when you're when you're
9:55
making sweets there's a formula and in
10:00
order for it to turn out right you have
10:02
to follow that formula so but hopefully
10:06
we got her straightened out if not I
10:07
still had fun talking to her well as you
10:11
can see I'm making phone calls with
10:13
what's cooking with Paula Deen today and
10:15
trying to answer some questions and who
10:19
knows you sent in a question and I might
10:21
be calling you bye-bye
10:25
the space that you live in really
10:28
affects the way you feel so my first
10:31
recommendation is start by updating your
10:34
window treatments with Smith & Noble
10:36
Smith & Nobles beautiful handcrafted
10:38
blinds drapes shades and shutters are
10:41
custom made just for you and they offer
10:43
different service options to fit your
10:46
needs
10:46
to get started today contact Smith &
10:49
Noble to get my special limited time
10:51
offer 25% off on your window treatments
10:55
plus free design consultation create a
10:59
space that you're gonna love but details
11:02
about my special offer
11:04
go to Smith & Noble dot
11:06
/ Paula that Smith & noble.com / Paula
11:10
or call one eight hundred six five nine
11:15
3300 that's one eight hundred six five
11:18
nine 3300
#Food & Drink
#Hobbies & Leisure