She earn more on youtube now without any contract etc. Millions of viewers in her uploads. So thankful that I can view her anywhere not only in front of TV.
What a treasure Erin is! These in-depth tutorials are exactly what beginner pie bakers need. I don’t care for religious bakers or someone saying “y’all” at the end of every sentence. Erin explains the “why” behind the basics. I had never seen anyone explain the five types of pie doughs you can create - that was worth watching the whole video. Wonderful 🥧
Perfectly said..... Hello, it's a pleasure to meet you. Please excuse my manner. If you find my message abusive, I'd love to be your friend and hope there's nothing wrong with that.
Easily, the flakiest, most tender delicious pie crust I have EVER made. The piecrust shatters in my mouth into buttery flakes. It is simply perfect. Thank you for this video & your guidance in making it.
This is the most comprehensive pie crust video I have ever seen. It has changed my pie making experience. I have your book and it's wonderful. I have been writing pie ideas because if I could eat anything in any way, it would be in a pie.
Thank you so much. I just discovered your channel. I was what you call a problem child, so to keep me from acting like Dennis the menace and getting myself into trouble, my great-aunt's whom all helped to raise me, kept me inside with them a lot. They all were great cooks and bakers. So I got a kitchen education. I learned a lot from them, but my childhood sweetheart's grandmother taught me the most about cooking and baking. I had an accident in the late 1980s which left me with amnesia. While I did get most of my memories back, the skills I had in the kitchen didn't readily come back. Thank God for technology and tv shows and internet shows and people like yourself. I'm relearning so many things I'd forgotten and I'm learning new things thanks to you and and other cooks and bakers. You and your channel are a Godsend. My you continue to be blessed in everything you say and do. 😍🥰✌🏽🤟🏽🖖🏽
Yes, it's difficult to recover these skills that we knew so well! I had to relearn how to do so many things too, after a "minni" stroke. I relearned how to make pie dough/crust again here, finally !!! I was considered to be a gourmet cook, especially for cakes, pies, cookies etcetera before my stroke. Wishing you all the best!
The masterclass form a great teacher. Distinct, articulate. Like gram by gram details...the lady with compassion. I never had watched such a detailed informative videos like this. If only I can like this videos for thousands times. God blesses you Erin😘😘 The passion lives on.
i cant believe this is free, like i just typed pie dough into the youtube searcher and this whole 1:20 long lesson is just available for free. bonkers. i love living in this era of human history. this is beautiful i love living on earth with all those loving humans just explaining their passion and knowledge in such a detailed way and completly for free on youtube. the democratization of information. And im in Brazin of all places! and i can just access this kind of information! i love it here i love you erin and i am happy
Erin deserves her own show on TV! She’s definitely that good... 🥰 This is the most effective teaching I’ve ever experienced for making pie pastry. I can’t wait to try what I’ve learned. And, I can’t wait to see the next videos in this series. Thank you sooo much for this, Erin and Food 52.
I have never had a crust roll out as nicely as this one did. Mine always would crack and split. I think I have always under hydrated the ingredients. I could actually pick it up like you did to flip it side to side or end over end. What a difference!!!! Thank you Erin, you're an amazing teacher.
This is my favorite food masterclass of all time. I watched it all the way through uninterrupted. Highly informative and the most pleasant teacher you could ask for. 10/10 will start manic pie baking phase now 🥧 🍴
The ah-ha moment! I found myself replaying sections to absorb the information. It's got to be the best youtube tutorial I've ever watched. Erin is passionate about pie crust and a gifted teacher.
Looked at dozens of pie crust recipes and demos over the years. This is by far the best and the loadstone. Only one that explained the texture created by different sizes of fat pieces for instance.
Being a person with a terrible memory, it’s so helpful to me to know “why.” That seems to make things stick with me much longer. I always know if I watch one of Erin’s videos, I’ll get every possible reason for the method explained really thoroughly. I also appreciate not being told that her preferences are the only way to go (unless it does matter). Pie dough is such an important skill - thank you for this.
Four episodes of the lovely Erin!!! Christmas has come early this year! I could watch and listen to her for hours. I just love the way she explains everything clearly and joyfully. Her pace, voice, and diction are faultless.
I just discovered Erins videos and I love her already. I am so glad I searched Pie dough recipe. I really feel like why buy when I have all the ingredients at home to make my own dough
Thank you, Erin! I've been baking pies for years, using written recipes as my guide. That meant many disappointments. This video revealed so many tips and tricks! The way you were able to walk through the process was revelatory. I feel so much more confident now. You're amazing!
listening from Ireland, the land of Erin. THE most enthusiastic demonstration I have EVER seen and I am speaking as a teacher who LOVES working with pastry myself. God keep you !!
Yan Bing Choo It came out in June that BA was severely underpaying - or in some cases not paying at all - a lot of the poc people in their videos like Sohla, Priya, Gabby, Rick, and Chaey. After it all came out BA promised to do better and then gave them bad and sometimes worse contracts, so all of them resigned from BA test kitchen videos a couple weeks ago, along with Molly and Carla out of solidarity. BA handled it impressively terribly, but that’s why they haven’t posted videos in a while.
I failed my first 3 pie dough attempts yesterday and nearly gave up in favor of store-bought. So glad I decided to explore RU-vid and discovered your in depth instruction. I replaced all 3 failed attempts with great successes…and it’s all thanks to you. Much appreciation and a Happy Thanksgiving to you and your family!
Perfectly said..... Hello, it's a pleasure to meet you. Please excuse my manner. If you find my message abusive, I'd love to be your friend and hope there's nothing wrong with that.
I just want to thank you so much for helping me overcome my fear of making pie crust ANNND for showing me the recipe! I made 4 crusts today and they were flaky, and buttery amazing! I am so enraptured!
Erin, you are incredible, I love your personality. I have watched many videos and recently stumbled onto you. I am 66 years old and I told my wife I am going to learn how to bake. Your videos are the absolute best very thorough and your humor is fantastic. Looking forward to learn from you. Thanks for what you do,
Thank you Erin so much for the pie crust tutorial! I live in south Louisiana, and it's still summer here, though finally down to the upper 80's with reasonable heat indexes. I usually buy pie crust, but I'm tired of getting a rancid product from the store. Pillsbury crust I just bought the day before I was going to use it. I decided it would be much more reliable to make my own after having my quiche pushed back a day because the crust I had was rancid. I used my hands to make my first attempt the last week of Sept. 2022 and a little butter came out when I baked the quiche. My fingers were buttery slick when I finished squishing the butter. But I gave it some extra tosses with flour before I added the water. My hands are perpetually warm as is every surface. I make dough on my glass top stove because it stays a bit cooler. It came out well enough, it tasted fabulous! But I didn't refrigerate it enough. I used sugar as my pie weight while I par baked the crust. I also use a pie shield. My oven overcooks the edges. It's the first week of Oct. 2022. I just made my second attempt this afternoon, and they are sitting in the refrigerator over night. I used a pastry blender after putting everything in the freezer for 10 min. before I started. It worked out a lot better. It stayed cold, and came together well when I added ice water. The size of the butter is about the same size as my 10 mm pie weights. I'm making a pumpkin pie tomorrow with one crust and freezing the second one for something next week or the week after. My grandma's pumpkin pie recipe doesn't call for par baking the crust and it always comes out well. I'm going to bake it like I normally do. I'll experiment with it later. It might benefit from par baking. I'll edit this post to let you know how it comes out.
I've watched a lot of excellent cooking and baking videos throughout the years, but these take the cake... (or, the pie??)... Thanks for being generous enough to share your deep well of knowledge with us amateurs who are trying to elevate our game
Thank you for the Amazing Tutorial. Your Pie tutorial is the FIRST Baking Tutorial that I watched ever where you share an ENORMOUS amount of "Wisdom Tidbits" with literally every sentence 👌👏❤️ you are a Super Amazing Instructor and straight to the point. I really Appreciate the enormous sharing of al your KNOWLEDGE 🤓 This would have taken me a lifetime to Learn all by myself and I would have most probably gave up trying after my 3rd failure 😭🙄😕. THANK YOU SO MUCH, YOU ARE A TRUE. COOKING GODMOTHER 💐💐💐💐💐💐💐
I’ve made terrible pie crust my entire life. I would read recipes try and fail. Then I watched this video. This answers every question I could never get from other cookbook recipes. If you want the most impressive pie crust, just do exactly what she does in this video. You’ll amaze yourself and your friends. Now I feel confident to make pies more often for sure. Only took 43 years to finally learn how. :) Thanks for being such a boss, for making these videos and sharing this with us.
With Erin, I feel like I am attending a professional, relaxed culinary school...FOR FREE!! I love her thorough explanations of how food "works" and how to maximize your results. This has been a delight to watch and I can't tell you how much I learned from her videos after decades of baking and thinking I knew everything...LOL...
I feel like I’ve found my baking person! I love watching you bake. I’m a baker at heart and I can tell you love what you do. Hats off to you and thanks for sharing your passion with us. 😊🎉
Well....you sold me....I was about to give up trying to bake apple pies or any pie for that matter....Past 6 months I was just all over the place trying too many recipes....none worked for me...I just turned 74 and discovered your videos...YES my wife has ordered your book today for my B day.....I just can't wait for it....I hope that I can become a proficient pie baker....once I get your book....I feel like a kid again....waiting for your book to arrive with great anticipation...
Thank you! My Grandma and Great Grandma were great pie bakers. I’ve struggled for years. But I was determined to conquer the crust. I’ve learned a lot from you.
If you could've watched your grandmother's, you'd have learned... Even if you didn't know the chemistry... You'd have learned watching and then do'n with their supervision.... Erin is add'n the chemistry so you understand Why it works or doesn't, then you Can correct things when stuff goes a bit off....
Erin is a gem. I, too, am one of those people who needs to know the “why” when I’m attempting to learn something new and Erin is so good at that. I never leave one of her vids thinking “gee, I wish she had spent more time explaining…..”. She should have a million viewers!!!!
The “mistakes” section of the video is enough reason for me to buy her book, out of sheer gratitude. I have 4 or 5 pie cookbooks already, but I think Erin’s explanations will really make some of her advice stick!
Holy cow. I could have used this course about 50 years ago ... and 40 years ago ... and 30 years ago ... Well done. That's an understatement. This was brilliant.
Absolutely perfect! Informative, instructional,clear, easy to follow, and so fun! Your sincere love for creating shows in very expression. I learned so much and I am so excited to start my journey. I love to cook ( dinners, sauces, etc) but have never loved to bake. I never had any teachers so inspiring. Your excitement is contagious because you want everyone to enjoy the process. I appreciate most of all your examples, to show the errors and provide the reasons why they happened. Well, I am fired up now! At age 69, I just might have found my new adventure and will be able to manage this ugly Covid winter. A million thank you’s for sharing your love. Sending prayers and positive energy your way. Thank you for sharing you gifts! 💐
Thank you so much Erin. You have given me so much insight in making pie dough (it petrified me). Your lesson on rolling it out and how to roll is absolutely amazing. I have been doing it all wrong and couldn't figure why whatever I rolled was always uneven. Thank you.
This video was incredibly helpful! The visual of the different sizes of butter was mind-boggling. I had no idea that the butter chunks should be left so large for flaky dough! I’ve been going with pea-sized butter in my pie dough for years with subpar flaky results. Now I know why! Thank you so much!!
I'm changing up my game based on this tutorial. I've made great pie for 30 yrs. My dough included an egg yolk and a small amount of vinegar mixed into the ice water and I now see I was probably firming up the end-product. Plus, I had moved to pulsing the fat in a processor. I'm going with Erin's excellent explanation.
Thank you for these beautiful Pie dough recipe lessons. I truly appreciate all the information.You've been very Thorough but at the same time made it very easy to understand.Taking away any of the intimidation or making pie crust, thank you so much.I hope you have a wonderful day . 🌹🌺🌹🤗❣️🇨🇦
Erin is amazing. I watch her videos just because I enjoy listening to her lessons. And she gave me the confidence to actually bake a pie at some point!
Erin, your delivery is so engaging. Explanations are thorough and concise, and you describe alternatives, all while keeping at a great pace. It's as if you are talking directly to me!
This an amazing tutorial-----techniques "they" never tell you. Erin's presentation and personality are absolutely professionally informative and engagingly entertaining. Thank you.
I put my phone down to take a nap and woke up to Erin! I have no idea how you popped up but I'm very thankful for the fun and master teaching techniques for the pie crusts! I don't know if your book is out yet but I will definitely get one. Thank you sweetie, it was excellent!!
Erin McDowell you are amazing! I just found your RU-vid channel and I’ve been glued to my phone. I love your passion , your smile lights up the room!! The information you share and how you teach what you love is impressive. Loved the biscuit making with your Dad video ! Thank you, best classes I’ve ever been to.
Erin is not just an excellent baker but a true teacher explains the details and cautions on the pitfalls just the right instructions on a baker who is just starting , I am sure the book must be great.
I have been making all butter pie crust for years with great success and this tutorial BROKE ME. I attempted to use larger butter pieces like her flaky pie instead of the usual pea sized pieces. I followed the steps as closely as I was able with ice cold water, pie weights that fill the pie completely, a properly heated oven, a baking steel, and plenty of time to rest in the fridge between steps. Also used a scale. Was very conscious of the hydration of the dough. Made sure I didn’t over work it. Rolled it out between 1/4 in and 1/8 in thick. I did this SIX TIMES to par bake for a pumpkin pie. Every. Single. Crust. leaked pools and pools of butter. Didn’t matter if I was using European or American butter. If the edges were nice, the bottom was a mess when I removed the pie weights. Always had butter bubbling up the edges of the pie dish and in the bottom. Today I’m returning to the exact same recipe with the butter in pea sized pieces and hopefully I will once again have a decent pie crust. The only other thing I can think of is that I have some bunk AP flour, but it’s gold medal and I purchased it like 3 weeks ago. I am having an identity crisis and I’m upset she doesn’t address the melted pool of butter thing more. Anybody have any advice? Erin I just want to talk girl!
Good question, I’m reading a few comments that are having the same issue. I can’t input on how my crust came out for now, I’m waiting to bake my pumpkin pie crust as well. Hopefully, it comes out perfect.
I'm no expert... but this hadn't happened to me until last night... I think I didn't let the crust cool enough before I baked it. I kinda just rolled it out, let chill, then did the edges, but then put it in the oven instead of chilling again.... I'm going to overchill next time to be safe and see if it gets better :P
I live in England , we don't part bake puff or flaky ,or rough puff pastry,only short crust pastry, we never part bake the first three I mentioned, the fat will run out of these, if you try to part bake them.
I live in England, we never try to part bake puff , flaky , or rough puff pastry, only short pastry, if you try it with the first three pastries,(only baking them for short periods of time) the fat will run out. These butter rich pastries are meant to be baked in one go, from start to finish.
How fun to watch Erin's expert, humorous demonstrations. Demystifying pie making....nothing tastes better than a homemade pie. How wonderful to see a master class on crust! The worst crust that you make (and let's face it, if you get the ingredients right and don't burn it, it is likely a cosmetic shortcoming that you will critique yourself for) will top the best crust that you buy. I love using the food processor for making biscuits and pie dough. I use the pulse button-delicately, gingerly, illiberally-- bring everything together so that it is discrete "clumps", dump it on silicone mat, and press into ball. A heavy hand on the processor button will undermine results. The right touch, brings everything together in no muss, no fuss way--but will not achieve the shingled results--but will get you making a crust! Loved the size comparison of butter clumps. Will undertake some hand technique to enjoy results of the walnut sized butter.
Savory pies are heavenly. Meat pies, cheese pies....I’ve even made vegetable pies for vegetarian friends (with Crisco in the crust. Did you know it’s vegan? Hahahahaha)
Thank you for sharing your brilliant knowledge about baking. I’ve been watching for a while now. Your delivery is so very fun, professional and informative. 🥰
Pies have always been my arch nemesis and avoided at all cost. Until I surveyed friends asking what was their favorite desert, and of course, it was pie. : / I’ve gotten much better but this video has helped me concur my past mishaps. Thank you Erin for a fun and extremely useful guide on pies. I ordered your book and can’t wait for it to arrive.
I've watched this presentation twice already. I really enjoyed it and will probably watch it again after I get my cakes baked. You look at ease and it's instilled confidence in me. Thank you
Both our Grannies and our Mother would always give us the pastry scraps to make our own creations. Our Father used to get "jam tarts, dried fruit and nut studded biscuits (usa calls them cookies)" in his 'snappin' box for work. He used to recall he was sometimes rather hesitant to eat some of the "very hard grey coloured offerings" 🤣 made when we were toddlers. Happy memories indeed. ❤️
I love to bake, especially bread and pie. Yes, my crust comes out differently each time that I make it. Once I started using a food processor to make my pie crust, I did notice that it come out mealy and I don't like it. I'm going to go back to making it by hand and use the pearls that I learned from your video. Thank you for all the time that you put into your videos. Looking forward to when your book comes out.
This is a truly comprehensive and pedagogical video! I've been wanting to get into pie baking but it has always seemed too difficult. Erin somehow made me realize how easy and fun it could be. Will be buying a pie pan this weekend! Thanks Erin!
I can't believe you call this easy. I find pie dough a real challenge. That's why I'm willing to watch a one hour+ video. You have such a gift. Thanks for sharing with us.
I just stumbled upon this video via autoplay, and the fact that her book is called "The Book on Pie", clearly just so she could say she "wrote the book on pie" already got me hooked. Edit: wow! Such in depth lessons about pie crust every single step of the way, but still so easy to understand! I am learning so much. I am tempted to get her book now and I don't even bake pie that often. I love Erin!
