I have watched every single, solitary video with this woman presenting information (my favorite is her making a chocolate cake that I would absolutely slap my mother to eat) and she is simply amazing: an absolute master of baking, but not conceited or dismissive of the kinds of questions home cooks and bakers are definitely going to have. She's funny and warm, to boot! I think this is what utter passion combined with experience and a down-to-earth attitude yields, and I'm absolutely here for it. Give Erin her own show and watch her become world famous- she deserves every bit of success that is just out here waiting for her!
Thank you very much for this video, but I ask you to please lower the music levels in future videos. (Or eliminate it entirely.) I struggled to hear the speech above the music at many places.
Excellent tutorial. At first I thought, man, this is a long video. But it's all good and educational, and very entertaining. I love all the troubleshoot tips. Erin is just bright and makes you feel confident, it's like you're baking with a friend in the kitchen.
At least lower the volume. It's a tinybit annoying but she held my attention by being not just informed and experienced but the sharing of her gift was totally generous. Thanks for being so candid!😀😁😜
Funny, I was focused on the great job they were doing teaching one of the most important skills in baking. I didn't even notice the music. A great job!
Truly an excellent tutorial, and I thank you for that. But PLEASE, the background music was very distracting, and in my humble opinion, unnecessary. Your presentation and great personality can stand without it.
_For later_ 1 1/4 C. all-purpose flour 1 pinch. salt 8 TBS. butter -1/4 C. ice water Everything must be cold. Coat 1/2 in cubed butter with the flour. Squish them with fingers. Add 1 to 2 TBS of cold water into the mixture one at a time. *Don't* knead. Sift them gently together instead. Take out the big piece that's ready, continue with the leftovers that were at the bottom of the bowl. But sprinkle the water in. Toss it in the fridge for at least 30 min wrapped in plastic. Preferably more. Then roll with a small handful of flour. If too thin, fold it together in fourths. Brush excess flour away.
Thank you so much! Now I know why my attempt at pie crust turned out to be more like a shortbread cookie. I also appreciate not assuming everyone has or wants to use a food processor. Simple and to the point!
I made this crust for a peach cobbler, it was excellent,! Definitely a keeper, this will be my go to recipe for golden flakey crust, I love the way she explains size of butter chunks matter, I am an experienced cook who is learning more about baking, I bought her book, worth the money, I wish you continued success
You're a natural teacher, Erin. Thank you for sharing all this amazing content. I have been on a mission to make a good crust for years and you've helped crack the code. Using your method along with half and half instead of water I made a killer crust for apple dumplings. Cubing the butter, chilling the flour, your mixing technique, and letting the dough rest before rolling out were all great tips contributing to a super flakey, delectable crust. Happy Thanksgiving and happy pie making!
My computer is on and in the kitchen, as your channel just came on. Now I am learning without trying while cooking/BAKING A PIE ! so articulate and comprehensive!
Oh my goodness! Best pie crust tutorial ever! I've been making the pecan pies for Thanksgiving for the past 30 year. The fillings is awesome, but the crust...ok. I'm so excited to bring the best pies ever to Thanksgiving this year. Thanks for ALL the great tips! And Thanks for addressing the biggest issue with my soggy bottom crust with my custard pies!! Thank you!
You definitely need your own show on Food Network!!OMG ! I’m LOVING you!!! You’ve already got a huge fan base I’m guessing, AND I saw your Westie on another video AND I’m now obsessed!!! I think you’re fabulous!❤️❤️❤️😘🙋‼️👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🥰
@@WestieKatie yep! I saw him on her video!! He’s adorable as Westie are!♥️I’m a groomer so I always notice who has what!! Great name by the way Katie dear! Westie Katie♥️what’s yours named?💕🐾🐾💕guessing you’re a Westie fancier😂💕💕💕🐾‼️
Why why why is everyone so obsessed with playing crazy music while people are talking? I find it so distracting and irritating. I love watching videos but the music I can’t take it, I got a leave.
Here is a tip I use to help from incorporating too much flour while rolling. I put my crust in an extra large food bag and roll. Unless it is too sticky, it helps make a more flaky dough.
You had me at the part where you took out the pie dough that was already wet enough to add water to those stupid dry leftover bits, that is always my issue and I end up either over working dough to get them to incorporate or under working too much because I am afraid of over working it and it falls apart! Life changing tip, mind blown!🤣
Yes, I agree about part of your dough sticking together and being perfectly hydrated but what about all the bits of powdery flour left behind? Take the perfect dough ball out and set it aside, then flick drops of water from your fingers into the dry dough and lightly toss to mix! 👏🏻 I love it! That’s the answer to my problem with pastry dough mixing. Thanks Erin!
After watching hundreds of pie videos, I finally feel rewarded by youtube for notifying me with this Pie 101 course! 💯 marks❣ Thanks to the Pie Princess! P.S: your channel didn't show this video in its playlists. Perhaps a better classification would help us find the recipes we're looking for!
She’s so fun to watch. I’m making my very first pie crust ever and I’m 56. 😂 I told my hubs and son the crust is going to fall apart. The cookbook told me to cut my butter in 2 tablespoons at a time, BAD advice. Anyway I’ll parbake and we can eat the pumpkin pie right from the pie plate. 🤣
Hi Erin! I need to triple your “all buttah” recipe and want to use grams instead of cups. Is it as simple as multiplying the flour by 3? I love using a scale but getting weights right is very challenging. I heard that flour in grams is a 100% ratio like your recipe would be 150g x3 = 3 3/4 cups or 450g. Is that correct? I am sure you are bombarded with questions this time of year but it would be fantastic if you could help me make 3 all buttah crusts ( 1 for a pumpkin pie and 2 for an apple pie). I just received your Book on Pie last week and it is absolutely amazing! You are my baking hero ❤️ TYIA
@ Kristen Studebaker: what a good tip. Kudos to your grandma. no need for a pastry cutter when one has a couple of forks. keep it simple, keep it sane.
I used the all butta pie dough for 6" quiches tarts today. I prebaked the crusts till fairly browned before filling them, which made them crispy and crackly. You could hear the crunch when biting into them. OMG, Erin! You are a goddess!!
Wonderful video! I don’t think I’ve ever had a ‘butter crust’! I am usually disappointed with the crust and just eat the filling and leave the tasteless crust. I am definitely going to try this!!! Thank you for this very informative video! You are good instructors! 🥧
@@food52 Tried your recipe and it was really good. No soggy bottom for my pumpkin pie .All pie was eaten along with the crust. Great comments on my crust, thanks to you.
What an incredible lesson in flakey pie crusts! Thank you so much! It looked so delicious, especially the apple Carmel crust!! Wow so many layers of flakiness! Your guest was soooooo knowledgeable and such a great teacher and you a great student!
So glad you enjoyed Erin's tutorial, Kathleen! If you'd like to watch more "Dear Test Kitchen," we've got all the episodes right over here: f52.co/dear-test-kitchen
Absolute favorite pie crust teaching EVER!! Some seriously helpful technical bits, as well as more subtle nuances I had not, before today, considered. Gracias, wowsa AND thank you! What a lovely channel, w/some lovely & talented people =) Truly happy to have found you all today~ Sammie in New Mexico
Erin doesn't need her own show on the Food Network. She's right here!! Let's make Food52 and #BakeItUpANotch better than the Food Network (which isn't available to so many people)
Erin I have to tell you, you are one amazing lady. Why do you not have your own tv show??? I tried the pie crust. It was all good till I popped it in the oven. What a FIASCO! I had pulled the pies out of the fridge. BTW: All was going perfectly. I chilled it at every stage. Rolled out like a dream. Anyway back to my story. In the oven the pies go, I set the timer for 15 minutes. Made a mistake and hit cancel... oops. That shut off the oven, but I didn't realize it. I reset the timer and off I go. 15 minutes l go to reduce the oven temp (my favorite pie baking method) and it's at 185. Oh my gosh. I turn the oven back on but by then the damage was done. The butter was melting, dripping onto my pizza stone... :/ black smoke billowing from the burners. My hubs and I rush through the house opening doors and windows, turning on ceiling fans. LOL What a sight! The crust was tough when I pulled the pies out of the oven. My husband said it was the best he'd ever had. By this time I'm laughing and crying at the same time. I will be trying this recipe again once this pie is gone. I gave the other to my neighbors, hoping they don't break a tooth. :) Anyway, had to share my funny story with you. Bless you Erin! You are an inspiration!
I am reviewing my pie crust skills because neither Denny's nor IHOP serve pie these days. If I cannot pop in for pie and coffee with my friends...well...that is just one less reason I have to go there. Just saying. :- (
I’ve just begun my interest in pie making. I watched a few of your classes here on RU-vid before attempting my first crust. I followed your steps for a buttery crust and decided to let it chill overnight. Oh my goodness. Not once did I ever think I would be able to create something so beautiful. I did an apple pie because we had apples and the filling was a bit soggy. I know now where I went wrong and will try again. But the crust was absolutely divine. Thank you so much 🙏
I use a cheese grater for my butter that’s been chilled in the freezer. Then after I grated it, I will stick it back in the freezer before cutting it into the flour. It works wonders for my dough! 😊
I'm late to this video, but after Erin's help I made my first successful flakey pie crust last night after failed attempts with other youtube chefs/tutorials... Not as beautiful, but definitely passable and my husband LOVED it.. And he's not a pie person.. She's amazing.
Hi Erin-made this pie again. This time flakey but dry & crispy! I make all butter single stick single crust pie. Help! Help! Help! This time I kept the frozen pie in 425 BUT ONLY first 15 minutes. Then removed beans & lowered it till 375. Still can't get it right! I want flakey but tender crust? Any thoughts on manipulating those oven temps? Somebody help me!
Hi!!!! I made this pie!!! Yes! I actually SEE those many layers. I frozed the pie dough on the plate and made a Food Wishes Strawberry Rhubarb Pie recipe. One question. I THINK it's a tiny bit gummy. Maybe I overworked that dough when kneading it? I don't know. I used a big metal heavy bowl and kept everything cold. Any thoughts? It was nearly almost perfection!
I love your teaching technique, & your obvious wealth of knowledge is fantastic, but having music in the videos is such a huge distraction when I'm trying to attend & take in all your amazing info. PLEASE PLEASE PLEASE, to anyone making educational videos, stop adding music to them... it isn't needed & is especially frustrating to people who struggle with attention. Thanks so much!
I have been invited to Girls Fun night at beloved neighbors. I was specifically ask to bring anything with CRUST. Of course, I use your recipe only! Ain’t life Grand! 🎉
Always use unsalted butter in baking (even in cooking in general) unless specifically told to use salted. That way, you can control the amount of salt in the baked goods because every brand adds a different amount of salt.
The background music on this video is INCREDIBLY ANNOYING. Who makes the stupid decision in production to distract from the chefs? Whoever he/she is, fire them!
For years I was very well known for my pies (the pie dough really) and then, I decided to do the 'keep it all cold' method and they were horrid, so now I have returned to the 'room temp' method, and they are once again, wonderful and everyone loves them.
Thanks for recipe ❤❤❤ very nice! I’d use oil to roll out. These look pretty thick. I’d never make only a single. But thank you! 😊way too brown almost burned and thick for me.
I'm just seeing this video, and the music that is playing in the background makes it REALLY difficult to hear, and actually listen to what is being said...it's very disturbing, and my 82 yr old mother can't identify what's being said too. I feel like I'm playing a Mario game with the constant digitized music.
Very nice 😁 but (my) family would say those crusts are ‘burned’. 🤷🏻♀️ They like them a little lighter colored. No matter what I try, I still seem to have the crust edge shrink-in a little after baking, frustrating. It seems less if I *don’t* chill after getting it in the pan.
I'm 73. I am afraid of pies. Lol. They are so scary. I have never ever made an apple pie that's edible. My pumpkin pies have soggy bottoms. I watched this video. I'm much more confident in how I can make a decent dough. I will watch at least 3 times. I'm one with very hot hands. So I will coat the butter and I will chill if needed. You know I realized I had no pie for tomorrow. But I have pumpkin puree,spices and plenty of butter. So homemade pie crust here I come. I'm ready honestly I think I am.
Hi Erin! Please. Can you please give me xact temps and times for a par baked crust for a chocolate cream pie? I love all butter but my crusts are NEVER NEVER tender flaky!
this a fabulous leson! thanks so much! i'm just wondering how does your bottom pie crust cook all the way through without par-baking it for the apple double crust? and if i parbake it partially, can i still add the top crust for an apple pie?? my apple pies would always have wet doughy bottom crusts without parbaking....so whats going wrong with that?
Argh. Made an Ina Garten pie dough last week in the food processor and used the same recipe with your technique today. While both were tasty and much better than anything from the store or restaurant, I think it was flakier with the processor. My dough was dryer and crumbly and didn't come together without a little kneading. I think it got over worked even though I was careful. I'll keep trying.
I don’t understand how the bottom crust gets cooked - which is my pet peeve. Who wants to ear raw flour and butter, or worse yet, raw flour and shortening -double yuck! Without baking off the shell first, how will the pie ever get a good, cooked, buttery and flakey floor?I suppose you could prick it and pop it into a metal pie and then flip that on to another pie plate and bake it off upside down, but then how would you get those edges? I just loved how you presented this, but I’m confused.
I remember using melted butter when I was a teen once and the dough wouldn't cook. It just got hot but still pliable. I was so angry. 🤣🤣🤣 Actually, it was melted margarine bc we couldn't afford butter.
Hello Erin, I am so glad you shared your knowledge. I tried doing this today on Thanksgiving. Of course I messed up but it was fun. Also I watched your video on donuts. I will try soon! Hope to meet you someday, Have a blessed day:)
Erin ýou are a good teacher some one sujest U be given a job on the Food net work I think U Can run your own show Food Net work gets too Crazy with competion Your personality tells me Your are a calm soul and I See you as better on your Own you are too good To be put as part of Hou are better as the Boss of your own show That's what I think Hope U agree. Happy Baking.
I'm buying your pie book! Is there a pre order? Because it can't come soon enough! Love love love your teaching techniques of how it should look and what challenges may arise. Thanks
1:06 is 8 Tbsp correct? An entire stick of butter? I tried to make this recipe tonight, and the parbaked pie crust was “deep frying” (for lack of a better term) in a pool of molten butter, and the crust ended up tough, not flaky.
