Starting the Crust for Robert Redford Pie

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to be showing you how to make the next best thing to Robert Redford pie. Let's go ahead and melt our butter. We're going to melt it over a pretty low heat, so I'm going to put it on about a five or six to let this melt. If you go any higher, you'll actually brown the butter or you'll start separating the butter out, which is not what we want. We wanted to make sure that it melts and still retains all of the butter solids, and butter fat, and things like that. Like I said, you're going to leave this here for a minute or two, but keep an eye on it, because you want to make sure it doesn't burn, you want to make sure your heat's not too high. That being said, let's go ahead and mix our nuts and our flour, and we'll come back to have the butter here in a second. So here we are with our large bowl. Our flour, be careful dumping your flour in there, because if you just plop it right over, you're going to get a dust cloud of flour coming up in your face and making a big mess, and let's face it. Nobody likes that. Let's take the nuts. Be careful dumping the nuts in here too, for the same reason. They will hit the flour and cause a big flour cloud to pop out which is not what you want. You can use your hands to mix this up. I'm actually going to use the whisk because I feel it does a better job of getting it mixed all together. This is what's going to become your crust. If you've never made a crust before, you're about to be shocked at how simple it is to make a really easy walnut pie crust. If you have made one before though, you're not going to be quite so surprised because you saw this coming already, I'm sure. You want to make sure you get all the way to the bottom; get it all mixed up. One thing you will notice is that the oil from the nuts will actually cause a little clumping in here. You want to make sure that clumping is knocked out because you don't want a clump of flour in your crust, and have someone bite into it. It's not very pleasant. Let's go back and grab our butter, and we'll come back here and finish this up. You'll notice our butter has taken on a nice appearance to where it hasn't started to separate yet, it's just barely melted. Here's what we're looking for; this is exactly what we want, turn the heat off, and into our pie crust topping."