Hello am so thankfull I've viewed your channel because am planning to bake pie , and you teached well the kind of pie crust needed . So ,I could also share your recipe to my sister who is hands on in her bakery. Because she barely bakes pie bec of the recipe she had that doesn't make her happy and proud.sonow I hope I could be proud to show to her the actual way of how to do a flaky pue crust. From far iloilo city Philippines
This is by FAR the best explanation of how to make a proper pie dough. I get it now, wonderful explanation of how the butter works in the process. The size of the butter makes so much sense, as well as how it interacts in the baking process. I also love how you show the proper consistencies. Thank you! Dough chilling now, I will update on my progress, not that it matters, but this is my first pie and I am excited to see how close I get. Pumpkin pie here we come!
Erin, you are a very knowledgeable young woman. Your way of presenting information is engaging and instructional. You have a friendly manner about you and that makes watching your video enjoyable. Thank you for your help in this. I needed it!
I am so happy to have come across your recipe! I baked broccoli quiche pie twice and both times the crust was so so good! I never had confidence with pie dough, I always had too much water and it turned out really bad! Your explanation is so clear. Thank you...
Great visuals to work with ! i am loving your new cookbook "The Book On Pie". You didn't talk about using a food processor at the end of the video. Is there another video in this series ? thank you!
Thank you!! This was an extremely informative video!! You got down to the nitty gritty of how the dough should “feel”, and how the recipe has to be manipulated to allow for enough hydration. All the other tutorial videos I have watched never explain this properly. I feel like I really understand now and can go on a pastry making marathon lol.
Thank you. In this video i learned, that hands has a heels in English language. For example, in Russian language hands has not heels. Only feet has heels. But in Russian language both hands and feet has fingers. It is the same word. I've heard, that in English there are fingers on hands, but toes on feet.
You are my queen!! As always, thank you. I have your book of pie, and im going to try making pie. I always wanted to. You have given me the knowledge and courage to do so.
Okay, Erin! You made our dinner a success! I used the dough to make mini-pie shells. Served them at dinner. The boys loved them! They want beef pot pies all week!
I can't wait to start trying out all these wonderful pie crusts. My neighbors love it when I bake because after one or two slices I'm done and give it all away. Baking has become a hobby for me. After retiring I didn't have much to do with myself so that's when I started decorating cupcakes. I had a lot of fun with them especially on holidays and I would give them all away. The pleasure I get from the smiles I receive is priceless. Wait til they get a load of the pretty pies I'm going to be making. Thanks Erin. You are a pleasure to watch and I have learned so much, I can't wait till I can get your book.
Congratulations,Erin Jeanne.Yr recipe is the same as the one my English friend Jan taught me long time ago.The plenty of videos on You Tube aren’t reliable for the same result. Sugar,eggs,milk,oil,mixer..not suitable for the most delicious PASTRY pies ever. Indeed more engaging, but life is engaging, isn’t it?🙄😋😋
Thank you so much for this amazing recipe!😊 Ive been searching entire youtube for a recipe without any additives or food processors. Some people just domt have that luxury and handmade is still the best way to put all the love into your bakings ❤
First timer and I've noticed in other videos they placed the dough in the fridge before and after rolling it out. How long does it needs to be the the refrigerator for?
Hi Erin, I watched this video carefully and I have a question; you said to start off with about 3 tablespoons of water. How much water did you actually end up using to make this pie crust in real time? Thank you.
Just bought your book and did my first dough „all-buttah“ some minutes ago, letting it now rest in the fridge. Your video was really helpful, would love to see one with jam filled twists for the topping. Can’t wait for the next steps, especially eating it when ready 😀
What happens to the dough if over mixing occurs? ---the dough becomes to smooth? I'm attempting to make pastry dough I saw on the internet, two previous attempts weren't really successful, and I don't like kneading with my hands, it's too tiring... Can mixers be used in kneading pastry doughs?
@@shirleyyospur3145 preety much, I got a fridge full of pastry I made aver a month ago, don't quite taste like pasty... over-knneding the dough I guess
Okay, Erin. I loved how you explained it. I like that it is a simple recipe, without a lot of additions. I followed you exactly. So far, so good! It looks like yours and came together well. It's resting. So am I, LOL! I just need to be able to make pie. My mom is gone and I never learned or, I just don't remember her recipes. And, I lost her cookbooks when we moved. AGH!!! I appreciate your help immensely!
This video was so helpful! Thank you so much. I struggled making pie dough, because it isn't something that we often do in Germany and now I realize my dough was too dry! Definitely gonna try again some time soon :)
Use Barley, add a half egg per crust, adjust water to look like her dough. Changes with fineness of grind. Less gluten means it wants to fall apart more. Barley has gluten but we all are not alergic. I have seen one person say they were, but I don't know if they ever tried it. Check it. Also allergies can change with the open gut by having used wheat in the past, and candida growth that day.
Hmm I’m confused about your process my grandmother never did this weird butter pinching thing your doing or ice water I mean I’m glad I kept watching I thought this was a joke hahaha but it did work I’m gonna give this a try :) even if it dose seem bizarre
Such an excellent teacher. Teaching is a gift. Thanks, Erin. I really like seeing mistakes, which is a teaching tactic you often use in your tutorials, because when you’re alone trying to bake - and you make a mistake - you can recognize it! I always learn so much from you. xojennythebookworm