Erin's Favorite Pie Dough | Happy Baking with Erin Jeanne McDowell
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- Опубликовано: 11 июл 2024
- In this first episode of Happy Baking with Erin Jeanne McDowell, we're talking about pie dough, specifically Erin's infamous (and flakiest!) All Buttah Pie Dough. Watch this video to learn about the ingredients, methods for mixing, making the dough EXTRA flaky and how to prepare it for baking. Get Erin's recipe below!
CHAPTERS
Opening credits: 00:00
Intro: 00:40
Ingredients: 01:19
Ingredients I Don't Use: 04:14
Mixing the Dough: 05:12
Other Methods for Mixing: 09:50
Making the Dough Extra Flaky: 11:29
Outro: 14:01
RECIPE
All Buttah Pie Dough
Makes one 9 inch / 23 cm pie crust
INGREDIENTS
151 grams / 1 1/4 cups all purpose flour
¼ teaspoon fine sea salt
113 grams / 8 tablespoons cold unsalted butter, cut into ½ inch / 13 mm cubes
60 grams / 1/4 cup ice water, plus more as needed
THE STEPS
1. In a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, re-coating the shingled pieces.
2. For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas.
3. Make a well in the center of the flour mixture. Add the amount of ice water listed in the recipe to the well, but have more on hand. Use a tossing motion with your hands to start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion - but don’t overdo it: this will make the dough tough. Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color.
4. Form the dough into an even disk (or into another shape if directed by the recipe - or if you are multiplying the recipe to make multiple crusts, divide the dough appropriately). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes-1 hour.
5. On a lightly floured surface, roll out the dough to about ½ inch/1 cm thick (the exact shape and size doesn’t matter here, just the thickness). Brush away any excess flour from the surface of the dough, and fold it in half horizontally. Then, fold the dough in half again (you’ve now folded it into quarters).
6. If the dough feels sticky or soft to the touch, re-wrap it in plastic wrap, and refrigerate it for 30 minutes before proceeding. If it doesn’t, repeat step 5.
7. Tuck the ends of your folded dough under itself to create a round disk of dough. Wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, and up to 2 days before using.
Make Ahead and Storage:
The tightly wrapped disk of dough can be refrigerated for up to 2 days. Wrapped in a layer of plastic wrap, then a layer of aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.
ERIN'S BOOKS
www.amazon.com/shop/influence...
Baking Essentials:
www.amazon.com/shop/influence...
As an Amazon Affiliate I earn commissions from qualifying purchases.
FOLLOW ERIN
Website: www.erinjeannemcdowell.com/
Instagram: / emcdowell
TikTok: / erinjeannemcdowell
Pinterest: / erinjmcdowell
VIDEO CREDITS:
Producer/Director: Gabriella Mangino
DP: Faki Malik
Editor: Josh Dion
Graphic Design: Tart NYC
Motion: Joe Ruffa 
Хобби
I had to watch the intro multiple times, trying to explain to my kids how you nailed the start of all the TV shows I grew up with!
totally 😂
YES! Same feeling!!
just how old are you!
Erin is classier than relying on the descriptor "AF".
I can't decide if it's more Family Matters or Full House!
SO excited that you’ve started your own channel. The moment I found out, I immediately went to RUclips, hit subscribe and the like button after seeing your video! I’ve always loved your books and loved watching your previous videos. ❤ your energy and ❤ your teaching style! You simplify the difficult tasks and you always INSPIRE! I have a new favorite show on RUclips! Thanks for all the lessons you so generously provide to all of us!
Thank you so much 🥰 I’m so excited to create this space for more baking, more fun, and more happy baker friends! ❤
Tillamook!!!! Not only are their products wonderful, they treat their cows so well. Their state of the art milking barns allow the cows to decide when and how often they want to be milked. They have large pastures and beds with shredded foam instead of scratchy hay. If you are in Oregon consider visiting the Tillamook farm.
Foam? How do they clean that? And it can't be recyclable. Also, to a cow hide, hay is not scratchy.
Is it just me or does anybody else have goosebumps that we finally get to hear from the Queen herself!?!? All this time that I've been watching EJM content elsewhere on YT and never seeing her direct responses to comments has always left a little pie-shaped whole in my heart [clearly I can't get enough EJM, y'all :)], so words cannot express enough just how thrilled I am to see this channel coming to life!!
Congratulations, Erin!! I realize you are an established professional in your field, but knowing that you've added this channel to your list of achievements makes me so very happy for you! Being the Mistress of your own ship has got to be such a sweet feeling!Excited to see what you've got in store for us.....💛
🥹 thank you for this sweet message! I’m so excited to bring you even more sweetness and it does feel quite good to be captain of this particular buttery ship 🥰🥰🥰 thanks for joining us for the fun!
Covid
OKAY THIS INTRO IS THE BEST THING EVER AND I WANT TO LIVE IN IT
After a long day in the bakery, I was looking at different pie dough recipes and techniques and since I have a bunch of your cookbooks, searched for you and found this!!!! OMG - your intro is perfection and now I have to show the staff tomorrow morning when they come in - thank you sooooo much for having this channel, I know I'm going to be here a lot. You are so stinkin adorable and incredibly talented. Thank you for your cookbooks and willingness to share your knowledge in this space - I am an even bigger fan now.
To those of you who have not purchased her books, you are missing out… they are full of great recipes and a pleasure to read.. worth the money for certain!
❤️❤️❤️❤️ thank you! 🥰
Agreed 👍
I accidentally stumbled upon your Savory Baking book at a library sale. I thought I was done buying cookbooks but here I am now the proud owner of all 3 of your books. I am longing to work through them. I have since watched some of your videos and must say you are a wonderful, clear, informative and fun teacher! ! I know what I will be doing this spring. Thank you for all you do.
I’m so glad you love the books, and I’m so happy to have earned a place on your shelf! Thanks for joining me here for even more baking fun! ❤
Happy you're revisiting pie dough at the top of this series. Every non-Erin pie dough recipe on the internet has basically the same mistake and I couldn't figure this out until finally saw the food52 series by Erin a couple of years ago. The mistake is that everyone's trying not to add too much water so they work the butter too much until the butter is hydrating the dough. You should in fact use as much water as needed to turn the flour into dough and keep the butter solid for the entire duration. This also pretty much busts the myth of warm hands, since when doing it the correct way the whole process is done within a few of minutes with minimal butter contact.
You are SO good at explaining complex concepts. 💯🥧💥 I hope a future episode talks about putting the dough in the dish/tin and blind baking (weirdly, this is usually the part I mess up the most!)
You must be reading my mind! A video with just that is headed your way soon! ❤
I love every video you make. What a fabulous chef! Those old photos of you in culinary school are a gas. Thank you for teaching so many new things.
I’m so glad you’ve started producing your own videos! I can’t wait to follow along. I learn so much. Your Bake It Up A Knotch series turned me from a good baker to a stellar baker! People know me now because of my pies and that’s all thanks you you and your grandma! Thank you!
Love that you have done this! And love that Brimley is a regular cast member as per the opening credits. You are the very best instructor. Great explanations and camera work. Thanks Erin Jeanne!
THE best intro on RUclips ever!!
Erin I just tried your All Buttah pie dough. I am in love! It roll out so beautifully. I 😊made a lovely two crust peach pie and a single crust rhubarb custard pie. They were a hit for our Father’s Day get together, no leftovers😢😊😂❤
I'm so glad!!!! Thanks for sharing this baking win with me!
I have been sitting here with my iPad open and waiting for your new video. You are fantastic, you teach and explain wonderfully. I have your three cookbooks and waiting for you to do another one. Erin, you are fantastic. Keep up the good work.
Thanks so much for your support and joining me on this sweet (and sometimes Savory) journey!!!!
I feel like I just had an out of body experience from seeing an intro that Kansas City. Love it.
Finally tried your butter-squashing and folded pie dough technique and I am never going back to the old ways. Thank you Erin!
Your instruction is masterful , I've watched many of your video , have your books and have learned so much from you.
Thank-you teaching and inspiring all of us.
The world is a yummier place because of you and your smile.
Thanks so much for these sweet words! You made my day! ❤
Intro was everything I needed
I'm so chuffed about this. I have your books, but seeing you make it is really helpful. I've always struggled with pie dough, but you really make me feel like I can do it.
you CAN do it!!!! ❤❤❤❤❤
You have become my go-to baking guru & I just want to thank you for being so deliciously detailed, delectably delightful, & downright dutiful in your designation of helping us become better Bakers
🥰🥰🥰🥰 thank you for joining me here! ❤❤❤❤❤
I'd love to see your version of great gluten free dough for my gf family members. Thanks for all you do for the pie loving world Erin . You're so o fun and the best teacher!
Darlene in Idaho ❤
Hey Erin...you are an absolute joy to watch. I would love to see a video on baking in a countertop air fryer/confection oven. I use my confection oven (it took a while to learn) a lot for baking a few of your recipes. I have all three of your books that are AMAZING and such an easy read. Thank you...❤
I have never known what to do with the bits of dough that just wouldn’t join with the group!!! Thank you for showing that and walking through the solution!!!
Love this🧡🩵🧡🩵
That opening is ADORABLE. Really enjoyed this first episode. I'm excited for more!! 😊
Your technique of tucking the dough back into a circle is blowing my mind!
I am beyond happy that you are doing this! I love the opening and the episode is so perfect. I have been on an eclair jag (I lost a bet to my bestie and owed her 3 batches) so I am ready to tackle something else...enter pie!
Mmm I love eclairs, but pie will always have my heart!!!! Wishing you lots of hap-PIE baking :)
Love this!! ❤
I came here to worship at the Erin Temple of Pie and came away happy.
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
We light a candle for greasy, soggy crusts of the past - and pray to Saint Brimley for the flakiest of futures! 🙏
So happy to see you on your own channel. Sent your savory cookbook to my daughter as a Christmas gift, she loves it just as much as Ido. Thanks for the great tips and recipes. 👍
Thanks so much for your support ❤️🥰❤️
I was traumatized by attempting to make pie dough when I was about 10 years old, and was never brave enough to try again. I'm now in my 70s, and after watching this masterful demo, I just might muster up the courage to break out my rolling pin and have another go! It's never too late to learn something new. Thank you, Erin, for sharing your knowledge! 💗
You can do it! I completely understand about pie dough trauma! I made it my daughter’s thing, she makes pies, but I just might give it another try!
you’ve got this! So happy to I can be here to cheer you on from afar!!!! ❤
Thank you for showing the specifics of making pie dough by hand. It looks like a lot more handling than what I am used to doing. I can’t wait to try it!
People are afraid of overworking pie dough, but as long as you allow enough rest time after handling, it can actually benefit the dough!!!!! ❤
Great video!! Thank you Ms. Erin!
I already feel better and I'm only on the opening credits with Erin and Brimley running across the field! ❤
If you watch closely, you’ll realize how NOT into filming Brimley was on this day. First at the park and then in the leaf pile, there were other people nearby who maybe might have wanted to pet him, so he’s just looking longingly at those people while succumbing to my silly will 😂 what a good boy 💛💛💛💛
Love the detail explanation and different methods and thank you for including metric for all of us who don't live in the U.S. 🤗🤩❤
🥰 my pleasure! FYI: all my recipes in all my books contain both metric + US measures for this reason! ❤️❤️❤️❤️
obsessed with the intro & i'm lovin this series already!!
Such a wonderful teacher!
I’ve watched this over and over again …. I love it!!!
This is fabulous!!!!!
Erin I would love to see you make pie dough with freshly ground wheat. I think it is a totally different character. So I would love to see what we need to do differently to make a successful pie crust. Thank you
Definitely! Freshly ground flour behaves super differently - especially when it comes to hydration! I don’t have a mill, but this is definitely a great idea! 💛
Loved the intro! I am getting super excited to try and make one of your pie doughs. The hard part, what kind of pie to make!!! Savory, Sweet, and then what kind of savory or sweet. Well going to go watch more of your videos for inspiration!! YEAH!!
Hey, Erin, congrats! 🎉🎉🎉👑👑👑 I am so excited to watch every lesson you will teach on your OWN channel. woo-hoo! My family cannot believe the amazing pies, tarts, hand pies, etc. that I baked over the holiday, and it is all because of your excellent teaching. I am a retired 4th/5th grade teacher of 20 years, so I know excellent teaching when I see it. You are inspiring, and a breath of fresh air in tough times. Thank you and Happy Baking! ❤
Thanks so much 🥰🥰🥰 my main goal is for folks to not be scared to try something in the kitchen - cus fear ruins all the fun!!!!!! ❤
So happy to see you here, love your style and your bakes too, of course!
Thank you for going through this in detail. Much needed and much appreciated. ❤❤❤
I'm so excited for more videos! You're amazing and such a great teacher!!
Loved ❤ watching you this morning in Australia. Excited to try this recipe Erin. Thank you 😊
Hello Erin from Tillamook Co. Oregon!!! Love your channel and love the butter!
A sincere THANK YOU! I feel you are very interested and committed to helping everyone learn and even enjoy baking . Not always the case but you are clear, enthusiastic, ecouraging and supportive. Wish you all the best in your new endeavor.
LOVE THIS SO MUCH!!! The intro alone made me smile. Can't wait for more! xoxox
Love your personality! And your pie crust!
I always tell people about your pie dough recipe! People think I’m a pie genius but I tell them it’s all about following your instructions.
Thanks so much for sharing this sweet baking success with me! And thanks for spreading the Happy Baking “gospel” 🥰🥰🥰
What a wonderful find. You are such a joy to listen to and learn from. By far one of my favorites.
Erin! OMG, so happy you have an active channel showcasing you! LOVE the intro, and great first lesson in dough mixing! Thanks for explaining so thoroughly as is your style.
You explain everything SO well! Thank you so much for making videos!
I am so happy 🎉🎉. Congratulations Erin. So looking forward to learning with you. You are a joy to watch.
Love this! I'll admit to watching the intro more than once!
This is AWESOME!! That intro!! ❤
Love the intro! I'm very excited to watch your RUclipss This is great!
Really helpful to watch the video and see all the tips in action.
I’m glad I realized you have a new channel, instantly subscribed.
I also love the intro, I was dying 😂. Probably gonna rewatch it (ya, I need to watch the process again but intro is great!)
❤️❤️❤️❤️
Immediately subbed, excited to see what you have in store for us in your own format! Appreciate the time you took to add subtitles, thanks
The opening......I LOVE IT. It's SO much. Just perfect, Erin. I'm 20 seconds into the video and already I've hit pause to comment.
Thank you!!! ❤❤❤
yay, more erin content! thanks for investing the time to making this new series, I'm stoked!
Thanks for joining me for it 🥰
All the goodness in one place! You completely nailed those opening credits. Thank you for sharing with us, I've learned so much from you. Here's to a successful run with many repeats. 🎉
Love the intro and so happy for this channel! I have always been so curious how the edges of your dough were so smooth. Now I know, you were probably doing the extra flaky all buttah dough!😊 Any who, I'm totally looking forward to more.
Great video, I loved it, you are one of my top baking teachers!
Congrats on the launching on You Tube. Great demonstration that really explained how and why you have an amazing pie dough recipe.
Gahhh, best day ever! You are so much fun! I appreciate the butter tip! I am now going to do a butter taste test to figure out my favorite! ALSO I am saving up to book a virtual bake session with you because you are just the best!
I can’t wait to virtually meet you! For those who aren’t as in the know as Hannah, I love teaching private baking classes and you can find them on my website:
www.erinjeannemcdowell.com/classes
What?!? There is a virtual bake session option? Whoa! 🎉
SO SUPER EXCITED You started Your own channel,I Love Your energy,and All Your recipes, I subscribed ,and can't wait for Your next episode🥰🥰🥰
This was The. Most. Adorable. Intro I've ever seen 🤩🤩🤩
Loving all the info, so excited to try! Can't wait for the next!
Extra thanks for adding the centimeter measure for thickness 👍👍
Thank you Erin for truly inspiring me !
My one quest is to learn how to make pies and this tutorial covered every step to give me the confidence.
🤣 That opener!!!
Also, can you put the dough into a glass dish, with a lid to chill? I try to limit the use of plastic wraps. Thank you.
I prefer reusable beeswax wrap for this over a lid - pie dough can dry out quickly if exposed to air! ❤
Amazing start to a great series! Happy Baking! ❤
Thanks for joining us 🥰🥰🥰
THAT WAS AWESOME! You nailed 80/90s sitcoms🤣👏🏼🤣👏🏼 Of course you nailed the pie, no surprise there!
Yesssss!!!! Finally, you're own channel 🥳 I've waited SO long for this 🎉❤
Thank you SO MUCH for your support! So glad you’re part of the Happy Baking community 🥰
I liked the video 2 secs into the intro 😂. You and your team are the best! Andof course Brimly too 😊
this intro is god teir, I love you EJM!!
What?? That Sitcom opening is hilarious! So glad you've decided to get going on a channel all your own though I'll happily take your content in any form I can get it. I'd just begun to get a clue about making pie crust when I became disabled and limited in oxygen and mobility. I'd love to see a more in depth video on making flaky pie crust in a stand mixer since it seems like that would take a little less out of me. Best of luck with your new channel!
The great news is, it really is the same as this video - you use the paddle attachment to incorporate the butter to the desired size before adding the water! I'll try to make a short about this soon to show you!
Oh yay! I can't wait!
Thank you so much for this video! I just purchased The Book on Pie and read this recipe today. Seeing you make it answered the questions I had.
I love watching your videos. I did not realize you were from Kansas. It was cool recognizing things from your intro.
I’m originally from Lawrence Kansas - rock chalk! After 17 years in and around NJ/NYC, I’m back in KC! ❤️
Oh funny. I’m from Topeka but live in Northern NJ. Rock chalk indeed!
How in the world did I not discover Erin Jeanne McDowell until last week??!?! This is just terrific. I received The Book on Pie yesterday from Amazon, and it's terrific too! Thank you so much for sharing your baking expertise and your on-air enthusiasm.
So glad you stumbled onto this sweet corner of the internet! Wishing you lots of Happy Baking!!!! ❤
Thx Erin! your content is awesome! I loved your interview on Food Blogger Pro.... you were so informative and authentic....thx for taking the time to share your insights and experiences.... I'm so new to this online content world ...just fumbling my way thru this each day....your words of wisdom really helped...and you were so encouraging in your interview.....I took notes!! Thx again! God Bless!!
I have watched maaaaaany pie crust tutorials. You are the BEST !!!!! kissED & thankED & subscribED !!!!
Wonderful video! Thank you! ❤ Have not made pie crust before but will be giving it a try now! 😊❤
YOU CAN DO IT! ❤
GREAT first episode!! Thank you for your sharing your methods and encouragement. You are a great teacher!
Thanks so much for joining me! ❤
🥧💕💕Oh my gosh I love watching you!!! You are so uplifting and vibrant and joyful and you just make me smile. And you are such a great teacher. Also u are so entertaining!!! I'm an old granny and I just want to pinch your cheeks and hug you. LOL Thank you so much for sharing. 💕💕💕
Thanks so much for being part of this sweet community of Happy Bakers! ❤
SO, SO Excellent! And yes I'am watching you on instagram, and yes I have your pie book and now youtube! I'm thrilled.
Thanks so much for joining me on this new journey! ❤
Omg! I love you!!! ❤️❤️🙌🏼🙌🏼🤣👍🏼👍🏼😊
🎉❤yaya I’m so happy to see new videos …love that u have your own channel!!! u truly inspired me HB I love baking even more and love learning new knowledge it’s so amazing 😊
Thanks so much for joining me on this sweet new journey! ❤
Amazing first episode! Can’t wait to try it out. Its super helpful that the whole recipe is listed in the description and with the weights in grams! Looking forward to many more episodes
Thanks for pointing this out! I always want my recipes to be easy for everyone to use, so I use both metric and US measurements - the same is true in all three of my books, for anyone curious! ❤
So happy you started this channel. I have wished for a long time that you would have your own channel. Now I am going to order the pie book!! Loved the first video!!
So happy to make this sweet wish come true! Thanks for joining me 🥰
I had doubts about how large the pieces of butter were but this crust bakes up perfectly. I keep some in the freezer to top quick pot pies. And I love your book!
Hoping to see more of your detailed long videos❤ love you
There will be all different types of videos on this channel! Deep dives, single recipes, vlogs from my life, behind the scenes of work projects - and so much more! All coming soon!
Love this recipe & both Fearless Baker and Book on Pie. (Savory Baking is on my wish list! )
Aw, thank you so much! I hope Savory Baking finds it's way onto your bookshelf soon! It's the perfect time of year to bake from it!!!
I’m so happy you started your own channel Erin. I love your tutorial style so I really know what I’m supposed to do. I use your rough puff recipe all the time. I’m hoping you’re going to work on a quicker yeasted laminated dough so I can make better croissants a bit more quickly. Thank you.
So happy you have your own channel! I love your books, & I use this dough recipe constantly. It's the absolute best.
I've been having trouble with the Chocolate Sugar Pie and would be very grateful to watch how you do it. Thank you!
The sugar pie can be SO easy but you’re not the first one to let me know you’ve had problems! We can definitely add it to the docket, because visuals are extremely helpful with that recipe! ❤
This is such a great and extensive explanation and recipe. I love that you explain each ingredients, what they do, and why you use them as well as ingredients you don't use !
Thanks so much! My goal is if people understand how baking works, they can feel more freedom to experiment and create their own unique bakes! ❤
Just bought your three cookbooks and this video/channel is…filling in the pie! Can’t wait to start this baking journey with you as my yoda!!! Brilliant and cheers!
Thanks so much for your support!!! 🥰 I’ll be sharing some of my fave recipes from all three books here, join me + bake along! ❤❤❤❤