Delish can you do a video of eating at Knott's Berry Farm as well as it's events Knott's Merry Farm, Knott's Scary Far and Knott's Berrry Farm's Boysenberry Festival.
Appreciate all June's vids & how detailed & informative they are. Last Thanksgiving I made one pie w rolled butter pastry crust, & one with a gluten free oat flour crumb crust, pressed into pan not rolled. Both were delicious, but as I have a tiny kitchen with a single countertop space 80×55 cm, the crumb crust was so much easier that i will use that one again this fall. It is a little crumblier than rolled pastry but it did support the filling.
I love the video but how is that the full recipe??? No mention of steaming the squash. Kind of key. Now I'm stuck rewatching the video, guess I'll transcribe for myself then?
This is the first time in my four decades of existence (and around 15 years of watching cooking shows and videos) that I've seen a baker tell their audience to just use cheap imitation vanilla. I just love you for that, June. I have never been able to afford the good stuff Ina uses and have felt pretty guilty because I do love to bake. THANK YOU.
If you love to bake then splurge on a few vanilla beans and cheap vodka and make your own. there are videos on RUclips that show you the process so easy it just takes a few months but you will have a huge amount of vanilla with a few beans that will last you years and years and will be so darn good.
Cooks Illustrated or America’s Test Kitchen did taste tests and found no one could taste the difference between the two vanillas in baked goods; there was a slight difference in unbaked uses in favor of real extract. They have priced themselves out of the market.
I figure if a pure vanilla flavor is what you're using it for then go with real extract or even whole beans, but if you're using it to enhance a complex flavor profile then imitation probably works just as well.
I realize I'm really heckin spoiled, in that I have family in Nicaragua. Anytime someone goes to visit, I ask them to bring me back some vanilla extract. This stuff smells almost too strong of vanilla, is dark and thick like blackstrap molasses and if you use more than a few drops it's almost bitter. It lasts for yeeaaars, and stretches really far in between visits. My family makes it at home and it never costs more than $10 usd
I started watching June in her own kitchen during the Covid lockdowns. Seeing her in the Delish kitchen doing older episodes like this is like going to your best friend's work and seeing them there. This is THE BEST pie tutorial I have ever seen . I feel like I just learned everything I'll ever need to know about making pies.
She's the absolute best! No shade to the other chefs on this channel, but June I the only one that I actually get excited to click on! Her personality, energy, and laid back attitude are so comforting! I feel like she'd make the best BFF!
Finally!!!! Someone explained the difference between table salt and kosher salt. I felt stupid so I never asked. Thank you! This video is super informative, in the least boring way. 👏🏻👏🏻👏🏻
I can’t believe this video is a year old. It has big 2020 energy and I’m definitely using your pie crust recipe! Shredding seems way easier than cutting it into the dough!
I love how she explains everything with a poker face, she doesn't smile too much, I think that's rare but such a nice change! Thanks for the recipe, will try it out for sure. I'm not American, and I've never had pumpkin pie before but I will make it and find out.
This girl definitely needs her own cooking show she’s so genuine authentic and down to earth this is what we need 🥰🥰🥰🥰🥰🥰🥰👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳
June, so fun to watch you at work; modest and natural w your skills. You know your science for making flakey pie crust! Most bakers over-handle it. I learned a new method from you--grating frozen butter. Love your knowledge and detail without pretention. A great teacher!
So much easier than prepping and baking a fresh pumpkin. Plus I love kombucha! You are my favorite all time instructor. I've been baking and cooking for about 60 years and learn something new from every video you do. You are a special chef,! I love what you did with the memey. Mahalo!!
I really appreciate the considerate comments regarding safety June inserts into her giving us the step by step tutorial of the making of the pumpkin pie.
June, I really like the idea that you used a cheese shredder instead of a grinder. I will definitely be using your recipe for pie crust. Thanks for sharing.
So many recipes of pie crust out there. I like your method how you work the dough with your hands. Some bakers hardly touch the dough and wrap it and put in fridge for 30 minutes. I’m going to try pie dough your method. You’re an excellent teacher.👏🏼👏🏼❤️
I love the way you r funny yet respectful about how u describe some ingredients.. show how much you know and have no fear to teach in your own way.. I love it.. modern and smart..
I love how you always show when it’s not ready.... instead of just showing what the finished result is.... like with the squash and filling. You do an excellent job of being fun while also still coming across very knowledgeable.... you are great at this I watched the discount meal week you did with your husband and that was dope!! I thought you would just stick to more Asian dishes but I love the fact you make everything and it’s in your own way 👏🏾👏🏾
This video is so so so excellent in the baking world, it kind of hurts. I learned more from watching this than I did from years of mild self teaching and restaurant work. THANK YOU JUNE, and thank you Delish for sponsoring her.
this video was so informative and satisfying to watch! whew, what a natural. y'all see how she was on time for like everything. done with the filling, and the crust is ready just in time. wow, impeccable. i stan.
junelikethemonth hi June love you, but I Don’t like the music in the background in this video it gives me so much anxiety, pls use more chill music that isn’t so distracting
This is my first time watching one of your videos, I love the way you talk us through everything. One thing I learned from an Irish TV cook, put your pie crust between two pieces of cling film to roll it out, it’s much easier. Thank you very much for this video, I’ll be watching more for sure. Ohhh and I love the new technical term...smoosh 😊
You don’t leave anything out. I like that. Learned so much just by watching this video. I am trying new recipes on my channel and this is a great resource.
Finally someone else sees the value of kabocha squash! I also like to make kabocha squash soup instead of butternut.. WAY more flavor. On a side note I love your shows June, your personality couldn't be better suited to your work!
For any squash or pumpkin, i always cut, steam, and then seed/peel. It's a lot easier once it's soft. Also, I find that cutting any squash, pumpkin, potato, or any other starchy root vegetable is easier to cut with a really sharp Santoku knife because the waves in the blade allow air for you to glide through the flesh without getting stuck.
I steam my pumpkin and squash cut in half on a baking sheet the open flat side down put water in the bottom bake 350 steam them until skin is golden and soft. Scooping is so easy and smush it!!
YUM! Thanks, June! I usually make the Libby's recipe classic. I've tried additional cloves and even a dash of cardamom. I do like a creamy, rich pumpkin pie.
I got a instant gut reaction watching her out on the street maskless (yes, I know this is pre-covid). My point is, my god, how fast the mind will adapt to a new reality.
Thank you! glad you used kabocha, it's my favorite squash by far and also, I'm making pie with one for the first time for friendsgiving tomorrow. Wish me luck.
I grew Pumpkins this year in my garden and I have quite a few of them. I was trying to decide the best way to get the pumpkin out of the shell. I decided to cut them in half scoop out the seeds and flip them upside down on a tray with water of course and steam them the way I do spaghetti squash. I haven't done any research yet I know people normally do it but it seemed to me the best way to be able to scoop the pumpkin out. I can't wait. That pie crust looked amazing. Not too many people to make a good pie crust. Can't wait to try your recipe. Oh and don't forget to save the seeds for roasting LOL.
Feels so surreal to see people going about their lives without face masks and social distancing. Anyway, I love June and all her amazing recipes, tips, and tricks. Definitely subbing!
Put three tablespoons of maple syrup in the pumpkin filling. The pie will start to get shiny around the edge. When the pie gets shiny in the middle, it's done. The pie will look more appetizing, glossy not matte and the syrup doesn't change the flavor.
I agree the crust is my vav part of the pie. You brought back memories of my sister and her wonderful baking. She would make her crusts like that. BTW I was born in U.S. and your more American than me. Sandly I don't have a kitchen let alone much money for food else I would try. I get my nurusment off your wonderful videos, thanks
Love the video! To keep your pan from boiling dry, use a penny. Put the water in dropping a penny and when it starts getting really low the bubbles will make it dance and it will alert you LOL
Red Lupo there’s no such thing as a brand new penny unless you get it from the government which normal people can’t and no matter how much you scrub an old penny it’s still a contaminated old penny all the germs and bacteria will not die I can’t believe people are okay with this wow 😐
@@julietzavala The germs and bacteria are WASHED AWAY by the soap and water. And even if the penny were dirty it wouldn't matter because it's in the boiling water, not the actual food. (and btw, boiling water kills any germs that magically didn't get washed away)
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Looking for the full recipe? Find it here: www.delish.com/cooking/recipe-ideas/recipes/a55688/easy-homemade-pumpkin-pie-recipe-from-scratch/
Delish can you do a video of eating at Knott's Berry Farm as well as it's events Knott's Merry Farm, Knott's Scary Far and Knott's Berrry Farm's Boysenberry Festival.
Hell yes I’m looking for the full recipe
Appreciate all June's vids & how detailed & informative they are. Last Thanksgiving I made one pie w rolled butter pastry crust, & one with a gluten free oat flour crumb crust, pressed into pan not rolled. Both were delicious, but as I have a tiny kitchen with a single countertop space 80×55 cm, the crumb crust was so much easier that i will use that one again this fall. It is a little crumblier than rolled pastry but it did support the filling.
I love the video but how is that the full recipe??? No mention of steaming the squash. Kind of key. Now I'm stuck rewatching the video, guess I'll transcribe for myself then?
@@bluebellflamesx
She has the link to the recipe posted above 🙄
i wish june had her own channel, i love her personality so much lol
I 100% agree! I just watch her
Same!
I agree with you! I love her!
I agree
Same!!!
This is the first time in my four decades of existence (and around 15 years of watching cooking shows and videos) that I've seen a baker tell their audience to just use cheap imitation vanilla. I just love you for that, June. I have never been able to afford the good stuff Ina uses and have felt pretty guilty because I do love to bake. THANK YOU.
If you love to bake then splurge on a few vanilla beans and cheap vodka and make your own. there are videos on RUclips that show you the process so easy it just takes a few months but you will have a huge amount of vanilla with a few beans that will last you years and years and will be so darn good.
Cooks Illustrated or America’s Test Kitchen did taste tests and found no one could taste the difference between the two vanillas in baked goods; there was a slight difference in unbaked uses in favor of real extract. They have priced themselves out of the market.
I figure if a pure vanilla flavor is what you're using it for then go with real extract or even whole beans, but if you're using it to enhance a complex flavor profile then imitation probably works just as well.
I realize I'm really heckin spoiled, in that I have family in Nicaragua. Anytime someone goes to visit, I ask them to bring me back some vanilla extract. This stuff smells almost too strong of vanilla, is dark and thick like blackstrap molasses and if you use more than a few drops it's almost bitter. It lasts for yeeaaars, and stretches really far in between visits. My family makes it at home and it never costs more than $10 usd
My only thing is where some imitation vanilla comes from, I can’t get over it.
I started watching June in her own kitchen during the Covid lockdowns. Seeing her in the Delish kitchen doing older episodes like this is like going to your best friend's work and seeing them there. This is THE BEST pie tutorial I have ever seen . I feel like I just learned everything I'll ever need to know about making pies.
So is this her first video on this channel?
She's the absolute best! No shade to the other chefs on this channel, but June I the only one that I actually get excited to click on! Her personality, energy, and laid back attitude are so comforting! I feel like she'd make the best BFF!
Care to tell us where her cooking videos are please?
Finally!!!! Someone explained the difference between table salt and kosher salt. I felt stupid so I never asked. Thank you! This video is super informative, in the least boring way. 👏🏻👏🏻👏🏻
What she gave was a basic description taste-wise what's different with it but there's a little bit more of a difference then that
Google... Google!!! No reason to wait or ask humans questions! Lol!!
Table salt is also likely iodized.
@@kristinvernon49 you
I
I can’t believe this video is a year old. It has big 2020 energy and I’m definitely using your pie crust recipe! Shredding seems way easier than cutting it into the dough!
I love how she explains everything with a poker face, she doesn't smile too much, I think that's rare but such a nice change! Thanks for the recipe, will try it out for sure. I'm not American, and I've never had pumpkin pie before but I will make it and find out.
I also think her personality and demeanor is refreshing (: I feel relaxed
"Always wash your hands. Everywhere is dirty." June casting prophecies on 2020.
“I don’t want to wash all that” so realistic, I can actually use these recipes at home 😂
I love all her little informational bits. I’m learning so much just from binge watching her videos 😂
A natural! Truly enjoy your recipes, and your mannerism. No pretensions.
This girl definitely needs her own cooking show she’s so genuine authentic and down to earth this is what we need 🥰🥰🥰🥰🥰🥰🥰👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳👩🍳
i feel like this series is so underrated :< love this so much !
Dough:
1 1/2 cup flour (120g-130g)
1 tbsp sugar
1/4 tsp kosher salt
~5 1/2 (just eyeball it) Ice Water = 4 tbsp water, ~3 ice cubes, 1 spoon apple cider vinegar (?)
1 stick of butter
* Leave in fridge for 2 hours *
I love that you give the explanation the effects certain ingredients will do. I learn a lot! Thanks
June, so fun to watch you at work; modest and natural w your skills. You know your science for making flakey pie crust! Most bakers over-handle it. I learned a new method from you--grating frozen butter. Love your knowledge and detail without pretention. A great teacher!
June has the descriptions I crave. I ask so many questions in life and June seems to be the person I should be listening to.
So much easier than prepping and baking a fresh pumpkin. Plus I love kombucha! You are my favorite all time instructor. I've been baking and cooking for about 60 years and learn something new from every video you do. You are a special chef,! I love what you did with the memey. Mahalo!!
I love her so much. She needs her own channel
I really appreciate the considerate comments regarding safety June inserts into her giving us the step by step tutorial of the making of the pumpkin pie.
June, I really like the idea that you used a cheese shredder instead of a grinder. I will definitely be using your recipe for pie crust. Thanks for sharing.
So many recipes of pie crust out there. I like your method how you work the dough with your hands. Some bakers hardly touch the dough and wrap it and put in fridge for 30 minutes. I’m going to try pie dough your method. You’re an excellent teacher.👏🏼👏🏼❤️
I love the way you r funny yet respectful about how u describe some ingredients.. show how much you know and have no fear to teach in your own way.. I love it.. modern and smart..
Thank you for this! I made this today and it is the best pie I've ever made in my life. I actually used a lumina pumpkin and WOW, what a pie!
I love how you always show when it’s not ready.... instead of just showing what the finished result is.... like with the squash and filling.
You do an excellent job of being fun while also still coming across very knowledgeable.... you are great at this I watched the discount meal week you did with your husband and that was dope!! I thought you would just stick to more Asian dishes but I love the fact you make everything and it’s in your own way 👏🏾👏🏾
Love watching June’s videos. She’s like the everyday person keeping it real!
YAY JUNE!
Thank you June for making this homemade recipe accessible for the average person to make
June! Killin' it! That pie looks sooo good. 🤤
This video is so so so excellent in the baking world, it kind of hurts. I learned more from watching this than I did from years of mild self teaching and restaurant work. THANK YOU JUNE, and thank you Delish for sponsoring her.
Yes, she’s GREAT, love her unpretentious delivery.👌💙
So weird seeing this now and seeing them on the street without masks
For real lol...I thought the same thing haha
Wow, I thought exactly about people without masks on the street(((
"Use violence to increase surface area." HAHAHAHAHAHAHA
this video was so informative and satisfying to watch! whew, what a natural. y'all see how she was on time for like everything. done with the filling, and the crust is ready just in time. wow, impeccable. i stan.
I really hope June is able to do more content on your channel. She is a breath of fresh air and very knowledgeable.
just wanted to come back and say I MADE THIS!! replaced the heavy cream with coconut milk and it still turned out delicious!
Kabocha squash is so amazingly delicious! Great idea to use it for a pie...Hopefully I can do that this season!
Just made this recipe (for five pies!), and it was great! Love June's easy way of explaining the steps - Thanks!
The pie crust is gorgeous! Pies are my nemesis. I love the rice and bean pie weights tip. Please keep making more recipes!
I really like June. She has a good vibe and very good at describing the steps and ingredients. Anyone have links to June’s other RUclips videos?
:) stay tuned, there's more to come!
junelikethemonth hi June love you, but I Don’t like the music in the background in this video it gives me so much anxiety, pls use more chill music that isn’t so distracting
Me too, she also goes through the steps and explains the recipe well.
Wow the crimping looks PERFECT
Best explanations!! I learned so much
This is my first time watching one of your videos, I love the way you talk us through everything. One thing I learned from an Irish TV cook, put your pie crust between two pieces of cling film to roll it out, it’s much easier. Thank you very much for this video, I’ll be watching more for sure. Ohhh and I love the new technical term...smoosh 😊
SMoOoOOSH! :)
Even better 😂
We want June’s cooking show!
Every fall I buy a bushel of these roast it in the oven. Mash and then freeze for soup , side dish , dog treat, and now PIE. Delicious.🎃
Not only sarcastic and hilarious, but also very informative and good recipe. Thanks!
Kabocha squash - Great Idea!
You made a beautiful Chef's Competition Blue Ribbon Winning Pie!
Clear, concise directions. Loved it. Thank you!
You don’t leave anything out. I like that. Learned so much just by watching this video. I am trying new recipes on my channel and this is a great resource.
What a cutie! I'm an old hand at pastry and at pumpkin filling from scratch. I learned maybe 5 tips from this young baker. Thanks, June! God bless
Finally someone else sees the value of kabocha squash! I also like to make kabocha squash soup instead of butternut.. WAY more flavor. On a side note I love your shows June, your personality couldn't be better suited to your work!
Definitely saving this recipe! You are such a Great teacher!
I immediately adore Junes vibes.
wow, so much work goes into making a pie!
Yay June!! ❤️ That pie was soooo good.
she is such a skillful baker
That green squash is my favorite in a pork rib stew. The sweet creaminess of the squash with the savory meat is divine.
As a foreigner I love to listen June descriptions and trying to guess the meaning of the words 😂
Squashy, Sloshy, Swishy, Swooshie lol
Smoosh! Smoosh is a frequent June word😄
I agree. Piecrust is king. It makes adequate fillings elevated.
June is the OBVIOUS break out star of Delish!
I love June's face when she eats something yummy, that far away dreamy lif now makes sense kinda look 😁. Cute!
Great explanations and reason for each step...big thumbs up
More science than you expect 😜 love it. Technical and well explained
One of the best pie tutorials ever !!
Thank you I have learned in this last 6-7 minutes why I have a lifetime of pastry failure! ❤️❤️❤️❤️
For any squash or pumpkin, i always cut, steam, and then seed/peel. It's a lot easier once it's soft. Also, I find that cutting any squash, pumpkin, potato, or any other starchy root vegetable is easier to cut with a really sharp Santoku knife because the waves in the blade allow air for you to glide through the flesh without getting stuck.
19:41 At this very moment Ina Garten is hiding in a tree outside her house pointing a sniper at her.
INA WOULD NEVER! (she might, i'm ready for her)
@@thank9stars lol!
Ina has nothing on June. I've never seen her do anything extraordinary. Her food is boring. June should have her own show on Food Network.
Lol, that is FUNNY?
She needs her own channel! I'd watch it all the time.
She's so good! 🌸
I steam my pumpkin and squash cut in half on a baking sheet the open flat side down put water in the bottom bake 350 steam them until skin is golden and soft. Scooping is so easy and smush it!!
Awesome recipe and great looking pie. Happy the Delish chefs are back in the kitchen. 👍
YUM! Thanks, June! I usually make the Libby's recipe classic. I've tried additional cloves and even a dash of cardamom. I do like a creamy, rich pumpkin pie.
I never liked Pumpkin pie, but watching this video is making me reconsider. Amazing work Jun! Keep it up! :)
HI!!! It's been too long since we ate burritos in the Bronx!
I got a instant gut reaction watching her out on the street maskless (yes, I know this is pre-covid). My point is, my god, how fast the mind will adapt to a new reality.
The crust recipe/techniques are more traditional/older style. This is the only way I learned, through my grandma (in Australia).
First time anyone has ever told me to use imitation vanilla LOL
i thought the same!
Thank you! glad you used kabocha, it's my favorite squash by far and also, I'm making pie with one for the first time for friendsgiving tomorrow. Wish me luck.
I grew Pumpkins this year in my garden and I have quite a few of them. I was trying to decide the best way to get the pumpkin out of the shell. I decided to cut them in half scoop out the seeds and flip them upside down on a tray with water of course and steam them the way I do spaghetti squash. I haven't done any research yet I know people normally do it but it seemed to me the best way to be able to scoop the pumpkin out. I can't wait. That pie crust looked amazing. Not too many people to make a good pie crust. Can't wait to try your recipe. Oh and don't forget to save the seeds for roasting LOL.
Excellent video. A joy to watch. Very versatile informative. You are a natural.
Feels so surreal to see people going about their lives without face masks and social distancing. Anyway, I love June and all her amazing recipes, tips, and tricks. Definitely subbing!
Love your personality. while cooking u give us a laugh. Love pumpkin 🎃 pie may giv it a try
Kombucha squash is my absolute favorite. You’re right it’s creamy and sweet and just totally yummy!
June is a whole vibeee
I love how June explains the recipe
June is my favorite, y’all better pay her well!
Put three tablespoons of maple syrup in the pumpkin filling. The pie will start to get shiny around the edge. When the pie gets shiny in the middle, it's done. The pie will look more appetizing, glossy not matte and the syrup doesn't change the flavor.
Thanks Daniel
Finally, I don't feel discriminated against for eating the crust of a pizza and pie like a bread stick/ extra snack. I feel so heard thank you June.
Yess! I don’t get how people leave the crust uneaten
@@artisticagi it's the same people that cut the crust as 30 something year olds
Can we add less sugar.? Or is sugar part of the chemical process?
She explains it way better than preppy kitchen... should've gone with this for my first ever pumpkin pie.
Yes kabocha squash! I make Thai Sankaya dessert with them -- SO good!
It's a lot of work but those are the best recipes with the best outcomes.
I wanna see June cooking every week...!!!
I agree the crust is my vav part of the pie. You brought back memories of my sister and her wonderful baking. She would make her crusts like that. BTW I was born in U.S. and your more American than me. Sandly I don't have a kitchen let alone much money for food else I would try. I get my nurusment off your wonderful videos, thanks
Thanks for the cheese grater method for those of us who are trying to bake pies along for the first time for thanksgiving and have no food processors.
No kabocha squatch in my neighborhood so just used a sugar pumpkin. Turned out nice. Thanks!
thank you for that recipe-I always wanted to try this squash, and love the simplicity of it
I like this girl a lot - very informative and great personality! Keep the videos coming - thanks 😊👍🏻👍🏻
Looks so good! Now, I want to do a pie from scratch!! Thanks Junie!
Looks so wonderful and yummy. Thank you. I learned so much from you.
I must try this. Wish me luck. Nikki
Love the video! To keep your pan from boiling dry, use a penny. Put the water in dropping a penny and when it starts getting really low the bubbles will make it dance and it will alert you LOL
oh my god this is genius!
Pennies are so dirty
@@julietzavala A brand-new penny, specially scrubbed and kept in the utensil drawer for this purpose!
Red Lupo there’s no such thing as a brand new penny unless you get it from the government which normal people can’t and no matter how much you scrub an old penny it’s still a contaminated old penny all the germs and bacteria will not die I can’t believe people are okay with this wow 😐
@@julietzavala The germs and bacteria are WASHED AWAY by the soap and water. And even if the penny were dirty it wouldn't matter because it's in the boiling water, not the actual food. (and btw, boiling water kills any germs that magically didn't get washed away)
So simple & direct 👌🧡 I've never made a homemade pie crust but bc of her techniques I'm going to make one!