As an adult with autism baking has always been a weakness of mine due to my difficulty of understanding verbal descriptions. In so many cases of baking it comes down to the texture needed for a proper outcome. You not only verbally explian but you physically show how it should and should not look which helps me immensely. Ive made your yesterday and my own autistic daughter who's extremely picky loves them, we also love your cinnamon. Now I'm going to be making your chicken pot pie for Christmas and using your pie crust recipe which is something I have not attempted before. My mommy was the baker in out family she passed away on the 5th and this will be my first Christmas without her. I needed a way to prosses my grief your baking is helping me greatly. Thank you.
Really sorry to hear that.i can imagine the pain since you sound as if you were close.and cooking is hard because it brings back those memories.its one pain that you cant ease with words.but its good to share it.but hope you find some peace through it all
Autism is just excess metal in the brain. Do u eat or drink from cans ? Get a metal test done at the dr. Do a metal detox, many parents cure their kids this way. The government wants u all autistic to force tyranny
You are a great teacher! I love how you explain “the why” and your methods have yielded great results for me. Your sourdough technique helped me immensely. Thank you for sharing your expertise!
I've never made a pie crust. Watched your pie crust video. Was so happy my pumpkin pie was a hit everyone Said it was a perfect crust. THANK YOU!!!!! I'm not a baker. I am so happy
I am 77 years old and have always wanted to make a better pie crust and you have provided it. Thanks for sharing. I have been subscribed to your channel for about a year or so.
i didn’t sleep the whole night and now it’s 8 am and my five year old brother asked to make pie, so naturally as his big sister i am making pie, it’s a simple friday morning
Just made this crust by hand and it came out amazingly! So much easier to work with and it’s forgiving. Had left over scraps that I made into a mini pie with a mini pie tin I had. Going to be using this for the rest of my life lol
I recently had a two pie crusts fail so catastrophically that I questioned ever making one from scratch again.... Your video comes as a reminder that I love scratch-baked pie crust, could never quit it, and need to start practicing so I don't have meltdowns on Thanksgiving and Christmas this year. Wish me luck 😃 🤞🤞🤞
I have made this recipe a couple of times and all of them turned out AMAZING my family says it is a LOT better than store bought! I will continue to make this recipe every time I make a pie!!!!!!!! Thanks for all the amazing recipes!! Keep up the hard work!!!
I don't have any pie weights and I was out of dried beans, so I went outside and gathered a few medium sized rocks, washed them off in boiling water, dried them, and they worked great! My pie crust turned out delicious. I can't believe I actually made a pie crust!
Hi John. I absolutely love your recipes and videos. I spent time working in a bakery long time ago. I had lost my passion. I’m working on getting it back. My grandkids are loving it.
Literally purchased a food processor cause every pie dough recipe calls for it and now that I finally caved and bought one you show how to do it by hand in your video which no one ever does!! Thank you so much for this!! And thank your for your other recipes like the Brioche and your dinner rolls that I currently have rising! ❤❤️❤️
Hi John. This is definitely the best explanation I ever encountered on internet on pie crust! Finally! Because it is well explained and clear, lots of tips and recommendations both on by hands and food processor, easy to follow It can only make the pie making a great success!! You are in the right job. Thank you again
You are by far my favorite go-to for the absolute best recipes. This crust is hands down the best! A total game changer for making chicken pot pie, and I'm totally excited to bake a pie using this recipe and following your techniques. Thank you, John, you are the BEST!!
Food network needs to hire you. Your videos already looks like a full blown high production value television show. Your channel is my to baking channel. As a gay trans individual I always try to support your channel with views when I need a recipe.
Thank you John! Best pie crust recipe I've found, and I love your video. All of them! I appreciate that you give measurements in not only grams, but cups etc! I wish everyone did that. It's hard to convert measurements in a recipe when it's not in cups etc.
Why has no one else ever told me about freezing the pie crust after placing it in the pie plate or even a second baking of the pie crust and brushing entire pie crust with the egg/milk wash before docking? This will definitely step-up my pie crust game! I couldn't ever figure out to get a flaky, crisp bottom on my cream pies, especially my lemon meringue pie. Just a few easy steps and well worth it and is a pie crust epiphany for me! Thank you John and thank you for writing Preppy Kitchen, I love it! Happy Thanksgiving!😁🦃
Very nice!! In Greece this pie crust is not very popular. Everyone prefers pies with the traditional phyllo even for pumpkin pies (everyone likes it with no sugar and cheeses like cheese pie or with sirup and rice). So I really was looking for a recipe ☺️☺️. Thank you 💕
First, I've baked Wedding Cakes without a second thought. A simple pie shell and my heels are dug into the sand, in fear 😂 I buy it only! This year I made your recipe. First bite of the pie, my husband said Did you make this! Did you make this? I replied yes. Sorry if it's bad, you know I dont do pie shells. He replied "dont throw this recipe away ever! This is amazing. This is the best crust I've ever had." With all that being said. Thank you. I couldn't have done it without your awesome instructions.
Fantastic pie crust! Time consuming, but not difficult to make :). The tip about the baking mat was a life saver, I bought one and will be using it in so many applications now. Extremely useful! Love all the helpful tips and tricks sprinkled throughout the video.
All my pies, mille fuille, and pot pies are from this recipe❤️❤️❤️always comes out flaky and gorgeous. Love you john, all your desserts have been on our dinner table.
How did you do it? I went through a pound of butter yest day-disaster! I used 4 tbs cold water. It felt and looked great UNTIL it was time to roll out. Kept cracking all-the-time! Any thoughts? Thank you!!!
@@ianscianablo8507 maybe when you take it from the freezer, alow the dough to become more room temperature, just cool enough to roll out without it breaking up when you roll it out for your dish.
Very good recipe! Unfortunately I don't have a food processor but I do have a handheld pastry cutter that I got from the grocery store which works when you're doing it by hand. On another note, John, one day you should do a video on how to make homemade flour tortillas. 😊 Who's with me?!
Omg i love those beesax coated towels. Thats so cool. I cant feel thw texture just watching you fold them from and hearing the sounds they made. I love it.
Hi JK-excellent vid! I usually use half butter and half lard-mom's recipe, using a pastry cutter. Then I dump on table and fragee it (smearing on table). Then I gather into disks.
The best cooking channel ! The most enjoyable show to watch !! You spread the happiness and joy throughout to all of us !!!! Love your recipes! Pretty sure you always make your whole family happy ! Thanks so much !
I just HAD to watch this one as it has been my lifetime goal to make perfect pie crust BID. AND also because I just made Preppy Kitchen's Pecan Pie Bars and they are the BEST ever.
I cooked your pumpkin pie recipe last year and used this pie crust/dough recipe and I loved it. I will never use those pillsbury dough pies from the store. THANK YOU John!
Ok. So I never made snowflakes in school..totally cut it wrong...try, try again! The pie crust so far looks great..it's in the freezer. This is my first time following this recipe..praying it comes out good! On another note, I'm using sugar to fill the foil before blind baking as I don't have pie weights. A trick from a friend. You can save and reuse the sugar as pie weight over and over.
My mom made the best pie crust ever, no other crust even compares and she used Crisco. Flaky and delicious every time. I'm gonna try this recipe out of curiosity.
OK, so I tried this recipe this Thanksgiving week and it came out great. Like you said , "Why Buy"??? I will make them like this from here on. Thank You, GOD Bless !!
I am 8k years old and pretty much must stay at home. Because my mobility sucks. I just got into baking. Been cooking for a long time. But baking is new. I really like it. I’ve gone ahead and got a mixer, food processor, and all the toys and I really like your channel.
I have always had problems making a decent pie crust. Tried the technique and proportions from this video. My God, I now have two pie crusts that look fricken great. Just looking at them I know the taste it going to be good. This guy is a prophet in the kitchen.
This crust was a home run! Thank you so much. I live in Germany, pies aren’t a thing here so I splurged on a pie dish from England. But we also don’t have premade crusts. I also don’t have a food processor. I had so many problems with other recipes like it being too stretchy, one that kept on ripping apart (it was enfuriating) but this came together like a charm!
I love how you explain what it should feel like what to do if it's not coming out right 🤗 I love your recipes ! I can tell you were a science teacher lol
Hi John, Thank you for this video. It's this time of the year when we want to make things ahead of the holidays, so we are not AS stressed in the kitchen. My two-part question to you, do you ever get stressed in the kitchen when baking/cooking and if so, why? Thank you. Your book is AMAZING! Thank you for your dedication and hard work. I don't know how you do it all. God Bless.
Thanks - made quite a few of your pies with your recipes and always had great results - been using your food processor and vodka pie crust version - thanks for this additional info - great job as usual 👍👍
Hello- I just made this by hand. I am glad that you like to do so also. That made me realize that you knew what you were doing and thus I went ahead. Also, also your commentary answered a lot of questions for me. The dough is in the fridge till I make your chocolate pie Saturday. Dough came together as you show in the video. I have a question.: Do you have an opinion on those pie crust recipes that add 1T vinegar and one egg yolk to one cup of ice water and use that for the 4-6 T of water. Have you tried it? What is your opinion of the result. Thanks.
John I only watch your channel when I make desserts ❤ I made your pie dough recipe and wow the turn out was absolutely delicious! Best pie crust I ever tasted! I didn’t know crust could be so yummy 😮
It looks good shown in the video. I was class professional Baking in college then I will make Pie Dough, vanilla cream pie filling chocolate and cream Chantilly for the test tonight hope to pass my grade score tonight.
Usually, Pyrex glass pie dishes are tempered glass, & can handle straight from freezer to oven with no fear of cracking or breaking. Not sure of other manufacturers glassware. They will usually stamp/print on bottom of dish. Or could check manufacturers website. Make sure it’s a thicker dish, should be ok.
My grandma taught me as a young child to sub a bit of Lard for Crisco (we never made butter crusts) as well as using the least amount of liquid possible. The dough is a pain to work with (very fragile) but the flavor is old fashioned goodness. Another recipe given to me by a Southern girl uses self rising flour. It reminds me of the crust of Marie Calendar pies.
Oh man. I struggled making this pie crust. Still learning. I think I got it a little dry and tried dripping a wee bit o'water on it when i pulled it from the fridge. It rolled out okay - not beautiful like John's but I got it in the pie pan and it looked decent. Baking I failed badly. I egg washed it before the initial bake - which I realized later was backwards. Then I was hoping all the parchment, foil and pie weights were just unnecessary - well turns out they weren't. Pie crust shrunk up nasty like. But I will state that the flavor and flakiness of this crust was phenomenal. So I've been snacking on the bits of pie crust and prepping to give it a second try. I'm definitely a super novice baker so not blaming John or the recipe, or his instructions. Just learning and practicing for Thanksgiving pies.
Hi. Still struggling with this pie crust!!! Too hard! Too crunchy. How did you finally do this? I make pie crusts for cream based pies. Still can't get this right! I guess it's not supposed to be flakey and tender? Just hard & crispy?
John, I've used frozen/fresh blueberries and fresh. I think it's important that bakers know that while your pie dough is in the fridge for 1 hour, mix your berries with ingredients together and refrigerate till your ready to put them into your pie dish (if your berries are fresh). I think beginners should also refrigerate the first pie dough, while preparing the second one. If you do the (by hand technique), of preparing the dough, you're going to get a lot more mess on your hands than John. You can incorporate the butter as directed. adding typically 5 Tblsp is the amount of water. (Sorry John it wasn't clear how much water to use). Once you add the water, use a fork to incorporate the ingredients. John's method of pressing the dough or (as shown with the hand mixer) works. Much easier if by hand, place incorporated dough onto saran wrap (press and seal) sticky side up. Press it into a disc. Otherwise trust me your hands won't look as clean as John's! Half your dough is going to be on your mixing hand. Even if you don't make the strips of dough, and prefer to do a single covered crust on top, cut holes with your knife, go ahead and tent your crust, it's going to brown faster than you think at 425. If you use frozen berries, you DEFINITELY want to tent your crust. The frozen berries are frozen and take a long time to catch up to your crusts. If you're using a ceramic dish you can't see your bottom crust, so let your frozen berries sit on the counter during the hour your pie crusts are in the freezer, otherwise once your berries bubble, it's overcooked!! I love John, keep him in my kitchen because it's like having family with you. NOTE: Egg wash will increase the crusts browning, it's for looks and you can use milk if you don't have eggs. It just creates a shine like on bread.
John, I noticed in this updated version of your pie crust that you added 60 grams of flour. I am curious. Obviously an analytical (which I love) and thorough teacher like you must have a reason. If you would, please let us know. In fact, just to make sure that it is not an error too. I am constantly dismayed by the frequency of erratums that I find in cookbooks and on line. I never try to outguess cooking teachers so I follow thru precisely. And then, because of misprints in quantity, I have expensive disasters, Thanks for your help John. I enjoy your channel and thoroughness,
This video was so informative ❤ thank you so much 😊 i was so intimidated about bakin my own pie crust, but this waa so easy to follow and covered everything! Great video darlin
Ooo my good amazing recipie crust John! They looks so yummy and tasty! Thanks for all the tips! I love pie crust! I try to make them! Have a nice day and good month! 👍👏🍴💯💯
I usually spend my sundays making recipes to freeze for my boyfriend to defrost the night before and take for his lunches throughout the week. I make a tourtiere meat pie filling and make them into hand pies then fill my freezer with 2 hand pies per ziplock. I make empanada filling, apple pie filling… the possibilities are endless! Thank you for this great video. I tried making pie dough using lard… what a flop! Butter is best.
I just made this for a pumpkin pie tonight for Thanksgiving! We are going to have it tomorrow, since we didn't have whipped cream, I can't wait to try it!
Hey John! I had just recently stumbled upon your channel and now I am hooked! I have a question for you about this pie crust. Can you completely bake it like you did in the video, then add your wet filling and continue the bake, or would you suggest the blind baking first then adding the wet filling? I'm speaking about cherry or apple or pumpkin pies that require baking. Thank you in advance!!
Hi John, after countless failures of trying to make all butter pie crust by hand I gave up and used your food processor method and it worked perfectly, thankfully. Please, now, I need your math skills. I halved the recipe for the crust just like you did and it produced enough dough to make one 9 inch crust. I want to make enough dough for a single 12 inch pan but I can't calculate the proportions correct. Other than my 9 inch metal pan the only other pan I have is the 12 inch glass pan and it's about an inch and a half deep. It feels like there is probably an equation to solve how much to increase the amount of flour, butter and water but I can't figure it out accurately by myself. I can't make a 12 inch quiche unless I get help and you're the only person I know who has the necessary math skills. Well, it's probably just arithmetic but still it's not straightforward to me.
Thank you! I desperately needed this recipe so I can attempt some Thanksgiving pies! I feel much better prepared with your recipe versus other online recipes!
As an adult with autism baking has always been a weakness of mine due to my difficulty of understanding verbal descriptions. In so many cases of baking it comes down to the texture needed for a proper outcome. You not only verbally explian but you physically show how it should and should not look which helps me immensely. Ive made your yesterday and my own autistic daughter who's extremely picky loves them, we also love your cinnamon. Now I'm going to be making your chicken pot pie for Christmas and using your pie crust recipe which is something I have not attempted before. My mommy was the baker in out family she passed away on the 5th and this will be my first Christmas without her. I needed a way to prosses my grief your baking is helping me greatly. Thank you.
Really sorry to hear that.i can imagine the pain since you sound as if you were close.and cooking is hard because it brings back those memories.its one pain that you cant ease with words.but its good to share it.but hope you find some peace through it all
God bless your existence and everything around you, now and today..and forever. In the name of Jesus Christ. Amen.
That's the only way I learn it's by watching. I would like to buy his book but it wouldn't benefit me. 😊
As a fellow human with autism… I relate to this on a very deep and profound level. Thank you for sharing. Helps me feel less alone, ❤
Autism is just excess metal in the brain. Do u eat or drink from cans ? Get a metal test done at the dr. Do a metal detox, many parents cure their kids this way. The government wants u all autistic to force tyranny
OmG! Not all heroes wear capes. Your video is so comprehensive & not convoluted. Thank you so much for sharing.
You are a great teacher! I love how you explain “the why” and your methods have yielded great results for me. Your sourdough technique helped me immensely. Thank you for sharing your expertise!
I've never made a pie crust. Watched your pie crust video. Was so happy my pumpkin pie was a hit everyone Said it was a perfect crust. THANK YOU!!!!! I'm not a baker. I am so happy
If you were able to make a pie with homemade crust, you can officially call yourself a baker! 😊
This was a perfect video. So, Apple and pumpkin require no pre bake?
I'm 85 years old, been baking pies for 60+ years. Love your unique way of making pie crust. It was perfect. It's now my way! ❤❤
I am 77 years old and have always wanted to make a better pie crust and you have provided it. Thanks for sharing. I have been subscribed to your channel for about a year or so.
i didn’t sleep the whole night and now it’s 8 am and my five year old brother asked to make pie, so naturally as his big sister i am making pie, it’s a simple friday morning
Real 😂😂 My brother loves when I make cinnamon rolls and askes me to make them
I woke up at 3 am. Can't sleep so I'm making pie dough 😆
Promise he’ll remember that forever
@@mariselasuaste9381 frfr thats a defining memory to have of someone u look up to
omg its 8am for me too im making this
Just made this crust by hand and it came out amazingly! So much easier to work with and it’s forgiving. Had left over scraps that I made into a mini pie with a mini pie tin I had. Going to be using this for the rest of my life lol
Pro tip:
If you don't have a food processor, use a cheese grater to grate the butter in! Perfect little pieces of butter throughout.
My savior 🥹🥹🥹
What if I don't have a cheese grater but have a food processor? Please help
@@kartikaychauhan2414 use the grater attachment or buy a cheese grater.
@@CandCandCandD What if I don't have a cheese grater or a food processor or hands
@@unowen7591 chop very finely.
I recently had a two pie crusts fail so catastrophically that I questioned ever making one from scratch again.... Your video comes as a reminder that I love scratch-baked pie crust, could never quit it, and need to start practicing so I don't have meltdowns on Thanksgiving and Christmas this year. Wish me luck 😃 🤞🤞🤞
I’ve been there too Elisabeth, good luck, you can do this! 🇬🇧💕
Me too
Same I added too much water
Good luck! 😃
Thanks everyone! We're celebrating tomorrow so I made all my crust shells today. I have high hopes 😄
I deeply appreciate the dedication to showing hand done steps just as well.
I’m a pretty “qualified” baker but I have never been totally happy with my pie crust. This is an amazing tutorial!!!!!! Thank you.
He’s so classy and likable. It’s refreshing.
Remember when most adults were this way? Let’s bring it back. 😂❤
I like that he keeps in his little 'Oops' moments too! Very refreshing, indeed!
I have made this recipe a couple of times and all of them turned out AMAZING my family says it is a LOT better than store bought! I will continue to make this recipe every time I make a pie!!!!!!!! Thanks for all the amazing recipes!! Keep up the hard work!!!
I don't have any pie weights and I was out of dried beans, so I went outside and gathered a few medium sized rocks, washed them off in boiling water, dried them, and they worked great! My pie crust turned out delicious. I can't believe I actually made a pie crust!
If you followed all his baking instructions didn't it come out hard? How flakey & tender could this pie crust be? Any problems cutting a slice?
We’ve all sinned. We need to trust in Jesus and that he died for our sins on the cross. Our works can’t save us but Jesus can! Much love.
You had me at food processor! Best video on pie crust I have ever seen!
Hi John. I absolutely love your recipes and videos. I spent time working in a bakery long time ago. I had lost my passion. I’m working on getting it back. My grandkids are loving it.
Literally purchased a food processor cause every pie dough recipe calls for it and now that I finally caved and bought one you show how to do it by hand in your video which no one ever does!! Thank you so much for this!! And thank your for your other recipes like the Brioche and your dinner rolls that I currently have rising! ❤❤️❤️
Does it become flaky with a food processor?
Because of your videos, anyone who wants to make great food can do it! Thank you for all the tips and tricks! I appreciate it.✌
John, you are so genuinely generous and tops in “splaining” how to and why. So happy to have your new book, too! Many thanks…
im 11 years old and im makeing apple pie for the first time by myself the dough looks so good and im making the apples with your other videos
Hi John. This is definitely the best explanation I ever encountered on internet on pie crust! Finally! Because it is well explained and clear, lots of tips and recommendations both on by hands and food processor, easy to follow It can only make the pie making a great success!! You are in the right job. Thank you again
You are by far my favorite go-to for the absolute best recipes. This crust is hands down the best! A total game changer for making chicken pot pie, and I'm totally excited to bake a pie using this recipe and following your techniques. Thank you, John, you are the BEST!!
Food network needs to hire you. Your videos already looks like a full blown high production value television show. Your channel is my to baking channel. As a gay trans individual I always try to support your channel with views when I need a recipe.
The crust around my pies got snatched WAY before it was time for dessert. So, I say this pie crust recipe is a hit.
Yes indeed
Thank you John! Best pie crust recipe I've found, and I love your video. All of them! I appreciate that you give measurements in not only grams, but cups etc! I wish everyone did that. It's hard to convert measurements in a recipe when it's not in cups etc.
Why has no one else ever told me about freezing the pie crust after placing it in the pie plate or even a second baking of the pie crust and brushing entire pie crust with the egg/milk wash before docking? This will definitely step-up my pie crust game! I couldn't ever figure out to get a flaky, crisp bottom on my cream pies, especially my lemon meringue pie. Just a few easy steps and well worth it and is a pie crust epiphany for me! Thank you John and thank you for writing Preppy Kitchen, I love it! Happy Thanksgiving!😁🦃
That info was new to me as well! I'm so happy to learn from John. He's always so excellent in his explanations!
I like how he keeps updating this. Looking forward to making this for the fourth year in a row. It's the best.
You’re a gem!!!! I’m gonna try this. I struggle with pie crusts but I will give this a go
Very nice!! In Greece this pie crust is not very popular. Everyone prefers pies with the traditional phyllo even for pumpkin pies (everyone likes it with no sugar and cheeses like cheese pie or with sirup and rice). So I really was looking for a recipe ☺️☺️. Thank you 💕
"I made you a pie."
"What did it cost?"
"Everything."
😂 facts
First, I've baked Wedding Cakes without a second thought. A simple pie shell and my heels are dug into the sand, in fear 😂 I buy it only! This year I made your recipe. First bite of the pie, my husband said Did you make this! Did you make this? I replied yes. Sorry if it's bad, you know I dont do pie shells. He replied "dont throw this recipe away ever! This is amazing. This is the best crust I've ever had." With all that being said. Thank you. I couldn't have done it without your awesome instructions.
We've all sinned. Repent and trust that Jesus died for your sins on the cross!
Fantastic pie crust! Time consuming, but not difficult to make :). The tip about the baking mat was a life saver, I bought one and will be using it in so many applications now. Extremely useful! Love all the helpful tips and tricks sprinkled throughout the video.
All my pies, mille fuille, and pot pies are from this recipe❤️❤️❤️always comes out flaky and gorgeous. Love you john, all your desserts have been on our dinner table.
How did you do it? I went through a pound of butter yest day-disaster! I used 4 tbs cold water. It felt and looked great UNTIL it was time to roll out. Kept cracking all-the-time! Any thoughts? Thank you!!!
@@ianscianablo8507 maybe when you take it from the freezer, alow the dough to become more room temperature, just cool enough to roll out without it breaking up when you roll it out for your dish.
I actually already rolled-out the dough and planted it on the pie plate and freeze it for a few days.@@moniquehall4991
Now I understand why store-bought pie crust is so popular. I'm an old man I might not live long enough to go through all of this process.
I mean , it probably took you about as long to type all this
👴🏼👴🏼 Its so eazy do not worry old grandpa 👴 👴
lol I laughed out loud
I have started using ice cold Tito’s in my pie dough and I am obsessed with that method now the dough texture is so much better
Very good recipe! Unfortunately I don't have a food processor but I do have a handheld pastry cutter that I got from the grocery store which works when you're doing it by hand. On another note, John, one day you should do a video on how to make homemade flour tortillas. 😊 Who's with me?!
Me! X
I'd love to learn how!!
yes , tortillas
@@reynecollette2166 check the link I just posted, it's Joshua Weissman's tortilla recipe. So good my abuela would approve 😁
I wish I had a food processor but it's not necessary. That money went to a pasta maker and meat grinder/sausage stuffer
Omg i love those beesax coated towels. Thats so cool. I cant feel thw texture just watching you fold them from and hearing the sounds they made. I love it.
Hi JK-excellent vid! I usually use half butter and half lard-mom's recipe, using a pastry cutter. Then I dump on table and fragee it (smearing on table). Then I gather into disks.
The best cooking channel ! The most enjoyable show to watch !! You spread the happiness and joy throughout to all of us !!!!
Love your recipes! Pretty sure you always make your whole family happy !
Thanks so much !
I am thankful of you because you are given all the measurements in cups and table spoon.
We’ve all sinned. We need to trust in Jesus and that he died for our sins on the cross. Our works can’t save us but Jesus can! Much love.
I just HAD to watch this one as it has been my lifetime goal to make perfect pie crust BID. AND also because I just made Preppy Kitchen's Pecan Pie Bars and they are the BEST ever.
We’ve all sinned. We need to trust in Jesus and that he died for our sins on the cross. Our works can’t save us but Jesus can! Much love.
I cooked your pumpkin pie recipe last year and used this pie crust/dough recipe and I loved it. I will never use those pillsbury dough pies from the store. THANK YOU John!
Did you blind bake the crust for pumpkin pie? If so half way or fully?
Your pie-crust recipe was great. It was a lot of steps, with refrigerating, freezing, blind-baking, etc., but actually it was fun and worth it.
Ok. So I never made snowflakes in school..totally cut it wrong...try, try again! The pie crust so far looks great..it's in the freezer. This is my first time following this recipe..praying it comes out good! On another note, I'm using sugar to fill the foil before blind baking as I don't have pie weights. A trick from a friend. You can save and reuse the sugar as pie weight over and over.
Omgg same! I tried so many times with the snowflake and finally got it!
My mom made the best pie crust ever, no other crust even compares and she used Crisco. Flaky and delicious every time. I'm gonna try this recipe out of curiosity.
Yup I use a crisco pie crust recipe that also calls for a tbsp of sour cream, it's so good.
@@picklechilli What's that recipe with the sour cream?
OK, so I tried this recipe this Thanksgiving week and it came out great. Like you said , "Why Buy"??? I will make them like this from here on. Thank You, GOD Bless !!
Hi John ❤ I use my stand mixer with paddle attachment, it still coats all the flour but you still get the biģger pieces of butter 😊
I’m 66 years old gonna make my own pie crust you have inspired me!! I’ve worked all my life but I’m not taking shortcuts with my pie!!
Thorough and informative, but still straight to the point! Perfect! Thank you!!!
Man love this guy. His energy lifts u up
I love that you showed us how to make it by hand, much appreciated 😊
We've all sinned. Repent and trust that Jesus died for your sins on the cross!
Just made this pie crust and, wow, it's so flaky and tender. Best I've ever made.
You brought back memories of my grandmother teaching me to hand make pie crust. Thank you!
We've all sinned. Repent and trust that Jesus died for your sins on the cross!
I love ALL your recipes and the love and joy you put into your work. Thank you so so much ❤. Kisses from Mexico.
I *love* you ! I don’t even have a RUclips account I’m just obsessed with your pastry recipes !
I am 8k years old and pretty much must stay at home. Because my mobility sucks. I just got into baking. Been cooking for a long time. But baking is new. I really like it. I’ve gone ahead and got a mixer, food processor, and all the toys and I really like your channel.
8 thousand years old??😭
I have always had problems making a decent pie crust. Tried the technique and proportions from this video. My God, I now have two pie crusts that look fricken great. Just looking at them I know the taste it going to be good. This guy is a prophet in the kitchen.
This crust was a home run! Thank you so much. I live in Germany, pies aren’t a thing here so I splurged on a pie dish from England. But we also don’t have premade crusts. I also don’t have a food processor. I had so many problems with other recipes like it being too stretchy, one that kept on ripping apart (it was enfuriating) but this came together like a charm!
I love how you explain what it should feel like what to do if it's not coming out right 🤗 I love your recipes ! I can tell you were a science teacher lol
Hi John, Thank you for this video. It's this time of the year when we want to make things ahead of the holidays, so we are not AS stressed in the kitchen. My two-part question to you, do you ever get stressed in the kitchen when baking/cooking and if so, why? Thank you. Your book is AMAZING! Thank you for your dedication and hard work. I don't know how you do it all. God Bless.
Was just planning on baking my first ever pie and this pops up 🤍 Perfect timing. Thank you!!
Good luck!
How was it?
This was so informative!! I realized the errors I made in creating pie crusts before after watching. Thanks for your thorough explanations.
Thank you for this! This is one of the few things I don't feel confident in making in the kitchen. I'm looking forward to trying this out!
I'm loving your stove
Your instructions are always the best! I was planning to make a pumpkin pie tomorrow, and I'm using your crust 😏
We’ve all sinned. We need to trust in Jesus and that he died for our sins on the cross. Our works can’t save us but Jesus can! Much love.
Oooh just in time for my sweet potato pies in a few weeks! You are such a life saver John 🙌🤞❤️
He sure is a life saver I’m practicing my recipe tmw. Hope this crust becomes my go to
Easiest pie dough tutorial ever! Thank you! Can't wait to try it.
Wow. That's awesome. I was looking for a homemade pie crust tutorial and here you are!! Thanks, John. This is the recipe I'm using! ❤
Thanks - made quite a few of your pies with your recipes and always had great results - been using your food processor and vodka pie crust version - thanks for this additional info - great job as usual 👍👍
Hello- I just made this by hand. I am glad that you like to do so also. That made me realize that you knew what you were doing and thus I went ahead. Also, also your commentary answered a lot of questions for me. The dough is in the fridge till I make your chocolate pie Saturday. Dough came together as you show in the video.
I have a question.:
Do you have an opinion on those pie crust recipes that add 1T vinegar and one egg yolk to one cup of ice water and use that for the 4-6 T of water. Have you tried it? What is your opinion of the result. Thanks.
Amazing, totally amazing, had no idea of making a pie crust but with your help, I am great full
John I only watch your channel when I make desserts ❤ I made your pie dough recipe and wow the turn out was absolutely delicious! Best pie crust I ever tasted! I didn’t know crust could be so yummy 😮
It looks good shown in the video. I was class professional Baking in college then I will make Pie Dough, vanilla cream pie filling chocolate and cream Chantilly for the test tonight hope to pass my grade score tonight.
Question-won’t a crock or glass pan break if you put a frozen pan right in the oven?
Right! This is what I want to know. Scared of shattering
Usually, Pyrex glass pie dishes are tempered glass, & can handle straight from freezer to oven with no fear of cracking or breaking. Not sure of other manufacturers glassware. They will usually stamp/print on bottom of dish. Or could check manufacturers website. Make sure it’s a thicker dish, should be ok.
My grandma taught me as a young child to sub a bit of Lard for Crisco (we never made butter crusts) as well as using the least amount of liquid possible. The dough is a pain to work with (very fragile) but the flavor is old fashioned goodness.
Another recipe given to me by a Southern girl uses self rising flour. It reminds me of the crust of Marie Calendar pies.
In this recipe how much self rising flour?
Oh man. I struggled making this pie crust. Still learning. I think I got it a little dry and tried dripping a wee bit o'water on it when i pulled it from the fridge. It rolled out okay - not beautiful like John's but I got it in the pie pan and it looked decent. Baking I failed badly. I egg washed it before the initial bake - which I realized later was backwards. Then I was hoping all the parchment, foil and pie weights were just unnecessary - well turns out they weren't. Pie crust shrunk up nasty like. But I will state that the flavor and flakiness of this crust was phenomenal. So I've been snacking on the bits of pie crust and prepping to give it a second try. I'm definitely a super novice baker so not blaming John or the recipe, or his instructions. Just learning and practicing for Thanksgiving pies.
Hi. Still struggling with this pie crust!!! Too hard! Too crunchy. How did you finally do this? I make pie crusts for cream based pies. Still can't get this right! I guess it's not supposed to be flakey and tender? Just hard & crispy?
thank you. this video answered so many questions I had of why my crusts came out looking collapsed.
John, I've used frozen/fresh blueberries and fresh. I think it's important that bakers know that while your pie dough is in the fridge for 1 hour, mix your berries with ingredients together and refrigerate till your ready to put them into your pie dish (if your berries are fresh). I think beginners should also refrigerate the first pie dough, while preparing the second one.
If you do the (by hand technique), of preparing the dough, you're going to get a lot more mess on your hands than John. You can incorporate the butter as directed. adding typically 5 Tblsp is the amount of water. (Sorry John it wasn't clear how much water to use). Once you add the water, use a fork to incorporate the ingredients. John's method of pressing the dough or (as shown with the hand mixer) works. Much easier if by hand, place incorporated dough onto saran wrap (press and seal) sticky side up. Press it into a disc. Otherwise trust me your hands won't look as clean as John's! Half your dough is going to be on your mixing hand.
Even if you don't make the strips of dough, and prefer to do a single covered crust on top, cut holes with your knife, go ahead and tent your crust, it's going to brown faster than you think at 425.
If you use frozen berries, you DEFINITELY want to tent your crust. The frozen berries are frozen and take a long time to catch up to your crusts. If you're using a ceramic dish you can't see your bottom crust, so let your frozen berries sit on the counter during the hour your pie crusts are in the freezer, otherwise once your berries bubble, it's overcooked!!
I love John, keep him in my kitchen because it's like having family with you. NOTE: Egg wash will increase the crusts browning, it's for looks and you can use milk if you don't have eggs. It just creates a shine like on bread.
Thanks! My pie crust came out perfect in 1st attempt.😊
I absolutely love every recipe you post, I made this and it turned out amazing ! Thank you !
John, I noticed in this updated version of your pie crust that you added 60 grams of flour. I am curious. Obviously an analytical (which I love) and thorough teacher like you must have a reason. If you would, please let us know.
In fact, just to make sure that it is not an error too. I am constantly dismayed by the frequency of erratums that I find in cookbooks
and on line. I never try to outguess cooking teachers so I follow thru precisely. And then, because of misprints in quantity, I have expensive disasters, Thanks for your help John. I enjoy your channel and thoroughness,
I Love the big cutting board hanging on the wall behind your book!! I want both!!!! ❤😊
This video was so informative ❤ thank you so much 😊 i was so intimidated about bakin my own pie crust, but this waa so easy to follow and covered everything! Great video darlin
Ooo my good amazing recipie crust John! They looks so yummy and tasty! Thanks for all the tips! I love pie crust! I try to make them! Have a nice day and good month! 👍👏🍴💯💯
I came here to learn how to bake a pie dough....and found the best pie dough teacher
I love following your recipes. I made your pumpkin bread and my family loved it.
I usually spend my sundays making recipes to freeze for my boyfriend to defrost the night before and take for his lunches throughout the week. I make a tourtiere meat pie filling and make them into hand pies then fill my freezer with 2 hand pies per ziplock. I make empanada filling, apple pie filling… the possibilities are endless! Thank you for this great video. I tried making pie dough using lard… what a flop! Butter is best.
I just made this for a pumpkin pie tonight for Thanksgiving! We are going to have it tomorrow, since we didn't have whipped cream, I can't wait to try it!
I did it, first time making a pay and it was amazing! Thanks for sharing!
Hi John, hope all is well . Thanks for sharing. Love watching u
Hey John! I had just recently stumbled upon your channel and now I am hooked! I have a question for you about this pie crust.
Can you completely bake it like you did in the video, then add your wet filling and continue the bake, or would you suggest the blind baking first then adding the wet filling? I'm speaking about cherry or apple or pumpkin pies that require baking.
Thank you in advance!!
I’d like to know the answer, especially pumpkin, because my crust always gets to dark, even with the foil!
In that case, you'll overbake your pie crust and the edges will turn black.
Your an amazing teacher John. You put the love in baking.
Thanks for your help
We’ve all sinned. We need to trust in Jesus and that he died for our sins on the cross. Our works can’t save us but Jesus can! Much love.
Simply awesome! This is the best pie crust ever.
Hi John, after countless failures of trying to make all butter pie crust by hand I gave up and used your food processor method and it worked perfectly, thankfully. Please, now, I need your math skills. I halved the recipe for the crust just like you did and it produced enough dough to make one 9 inch crust. I want to make enough dough for a single 12 inch pan but I can't calculate the proportions correct. Other than my 9 inch metal pan the only other pan I have is the 12 inch glass pan and it's about an inch and a half deep. It feels like there is probably an equation to solve how much to increase the amount of flour, butter and water but I can't figure it out accurately by myself. I can't make a 12 inch quiche unless I get help and you're the only person I know who has the necessary math skills. Well, it's probably just arithmetic but still it's not straightforward to me.
Best pie crust tutorial! Thank you for making this video! 😃
Wow your really awesome . I hope my pie turns out that good tomorrow. I'll be rewatching it to make my pie shell for pumpkin pie 🥧
your pie crust is out of this world ❤
Thank you! I desperately needed this recipe so I can attempt some Thanksgiving pies! I feel much better prepared with your recipe versus other online recipes!
Perfect instructions, John...thank you.