I loved this video! The best part of the video technique is that you start each pie with a close-up of the crimping, and then you move on to the explanation. It's so much clearer to me to see what we're trying to achieve before you start the explanation. It's strawberry-rhubarb season, and I've got a lot of 5" pies to make for friends and neighbors. All these different ideas will keep me from getting bored. Though I have ceramic pie weights, for the "Pearl Crimp," I'll use the stylus pen from my iPad. I have no hope of being able to hang on to one small pie weight, but the 6"-long stylus will be easy for me to handle.
I’ve been baking pies for decades and am so grateful to learn these crimping tips! They’re just gorgeous. Erin’s videos really brighten my day, so I’ve subscribed and look forward to seeing her regularly.
I absolutely love the positive energy that Erin has! Also, a macaron episode of bake it up a notch would be amazing because I've always been intimidated by them.
Always makes me smile and brightens my day when I see an email from Erin Food 52 in my email. I know I am going to learn something awesome and I will be able to use what I learn. Love these decorative pie crust ideas. Thank you Erin, you ROCK GIRL! : )
ERIN, You are such a SWEET HEART !! ... Just love your Personality, Positivity & Admire your Passion for Baking - specifically "All things Pie" : ) Amazzzing episode btw ! ... I only knew of "3" of these techniques & now I know of "10" ... My new Fav is the PEARL : ) Thank-you !! I have also improved my Pie Crust taste (ie) flakiness - All b/c of You ! Take Care & All the Best ! : )
We had a sit com in the 1970’s about a father and son called Stepoe & Son. He used his false teeth to crimp the edge of a pie..... !....I think I have only seen it once but remains with me every time I crimp a pie.... (NOT EVER using false teeth). Another lovely episode... thank you.
Rope crimp is my favorite. I use pinky fingers to make a smaller, tighter rope. Or use the V method and then go back and "twist" each V to the side. At times I can whip through 3 or 4 pies and get perfect edges. Other times I have to repeat it 3 or 4 times and it still doesn't look right. Then I just get out the mini leaf cookie cutters and call it a day 😊
Thank you so much for this quick tutorial! I already make lots of pies and am happy with my flavor and texture results, but it’s time to up my presentation game. These tips are so easy and I can’t wait to try them and get classy polished pies!
Beautiful! It's so hard to choose only one, I want to make ten pies! I wish, however, that you would linger on the finished crimp just a little longer before moving on to the next. How it looks baked would be great, too, but I'd settle for just a little bit of a longer look.
I’m always thrilled when you give presentations, instructions etc. I love watching your vids. you are so informative. Happy Easter to you and yours. Ty for everything. 😊😊💫💫💫💫💫. Watching now.
Thank you, thank you! I had my pie crust end in a pool of butter after using your method (I used it for empanadas). I also made a chicken pot pie and wondered if the par baking would be appropriate. Both questions answered watching this vid today. I really enjoy watching your videos, you remind me of my favorite boss ever :) thank you again
As I sat with a boring pie crust in front of me, the scallop idea had me exclaim "THAT'S THE ONE!" I ended up using my long nails instead of the knife, and it went much faster. Thank you so much for this. I'm so excited for my beautiful scalloped-edged pecan pie!
Love this video. So many neat ways to crimp. I can't wait to try these. Your video was the first to tell me to not only to push in but also to push down on the plate.
I would love to see trips and tricks with pre-made pie crusts as I use them as a time-saver and actually like how they taste. In particular, I would like to know how to best blind bake suing the pre-made dough and how to crimp when there isn’t quite enough dough. By the way, I loved these crimping ideas!!!
In a future pie episode I would love to see a detailed explanation of making a braided rope crust (that doesn't just turn into a log after baking) and a fine leaf spiral top for a double crust pie (stamping out 50+ pastry leaves and how to place them on the pie filling) - please and thank you.
Will you do an episode of tea loaves? I mean like the banana/pumpkin/zucchini bread situation. Mine never quite seem done and are a bit heavy, but I follow the recipes exactly. It's super frustrating. Also will you discuss add-ons such as chocolate and nuts? They affect the bake and I'm not sure how to maintain control. You do such a good job of explaining the rules and how to break them and riff to make the bake mine.
Stay tuned! We’ve been talking about doing something like that! In the meantime, check out this pound cake video, which has some tips that might come in handy: ruclips.net/video/ODFho7KaDbY/видео.html
This was fascinating! I'm one of those people who doesn't really eat pie but I love to make them. I love making them beautiful. This is going to be fun!
I love these little creative tutorials. I'll be sure to try some of these crimps that are new to me. I still think back to the video you did where you briefly discussed "swamp pie". I'd love more discussion about swamp pie since I can't seem to find much information about it elsewhere.
Super Job!! IF I knew what I didn't know I would ask questions. Watching informs me of both the questions I didn't know to ask and the delightful answers. Please keep them coming.
I just got a copy of The Book on Pie. I have been baking for more than 60 years and plagued by soggy bottoms. I am hoping to find the cure! Love your content and your personality!
Awesome video❗️ I manage to make a beautifully fluted edge on my crust, only to have the pattern either shrink & distort or just lose the pretty pattern (if pressed into dough) after baking & puffing up. 😔
Erin, two questions for a future episode. Are you using any cooking spray or butter to prep the pie dish before the dough is added? Also, are you applying an egg wash to the dough edges before the pie goes in the oven?
Hi it's my first time watching you pie decoration I'm into making pie for my first time I want to do them for the Christmas we call them coconut tarts in the Islands.I was happy to see the different ways u styled your dough very impressive I'm going to practise them until I get it right . I have a problem with shaping my pie so after seeing ur video today I 've learn a thing r 2 thank you so much wish me luck in my Christmas tarts.
hi from scotlandddd - loving the intro music I'm bopping here in the kitchen drinking pinot - making chicken, bacon and asparagus pie with homemade shortcrust gf df pastry - and I'm gonna pimpppp up ma paaaaa wit' yo tipppppsss 🤣🤣💙
As a lefty, it's suuuper nice when you specify "dominant" and "non-dominant" hand. Thank you!
Amen!
Yes I have been waiting for more episodes with Erin she is the only reason I watch food52
Same! Though Sohla is growing on me also!
Hmm.. That’s very strange... I bet its because she’s the only white one 😂😂😂
Her, Rick and Sohla!
How can one person can be a top level pro pastry chef, an incredible teacher and also great at youtube?
Love these mini lessons! You are a fabulous teacher!
These vids relax me. I am not a big baker but I love the vibe and positive energy Erin brings. She is so smart and passionate. Enjoy watching.
You single-handedly saved thanksgiving， Erin. Thanks for sharing. 😀🦆
never not an amazing video when erin is involved!
What I really wanted to see at the end of this was how they look baked. I can imagine, but seeing them ready to eat is far more appetising.
I loved this video! The best part of the video technique is that you start each pie with a close-up of the crimping, and then you move on to the explanation. It's so much clearer to me to see what we're trying to achieve before you start the explanation. It's strawberry-rhubarb season, and I've got a lot of 5" pies to make for friends and neighbors. All these different ideas will keep me from getting bored. Though I have ceramic pie weights, for the "Pearl Crimp," I'll use the stylus pen from my iPad. I have no hope of being able to hang on to one small pie weight, but the 6"-long stylus will be easy for me to handle.
I’ve been baking pies for decades and am so grateful to learn these crimping tips! They’re just gorgeous. Erin’s videos really brighten my day, so I’ve subscribed and look forward to seeing her regularly.
I absolutely love the positive energy that Erin has! Also, a macaron episode of bake it up a notch would be amazing because I've always been intimidated by them.
Knowledge is power! Enthusiasm is fuel! Accessibility is crucial! Thank you for all three.
she is just lovely, all the best hun
Always makes me smile and brightens my day when I see an email from Erin Food 52 in my email. I know I am going to learn something awesome and I will be able to use what I learn. Love these decorative pie crust ideas. Thank you Erin, you ROCK GIRL! : )
Always makes us smile when people are excited about our content -- so thank YOU, too, Joey!
ERIN, You are such a SWEET HEART !! ... Just love your Personality, Positivity & Admire your Passion for Baking - specifically "All things Pie" : ) Amazzzing episode btw ! ... I only knew of "3" of these techniques & now I know of "10" ... My new Fav is the PEARL : ) Thank-you !! I have also improved my Pie Crust taste (ie) flakiness - All b/c of You ! Take Care & All the Best ! : )
I'm here for Erin, Rick and Sohla 😊 gotta love them 🥰
Agreed!
We had a sit com in the 1970’s about a father and son called Stepoe & Son. He used his false teeth to crimp the edge of a pie..... !....I think I have only seen it once but remains with me every time I crimp a pie.... (NOT EVER using false teeth). Another lovely episode... thank you.
All your videos are my favourites
I'm not even a baker, but I can watch and rewatch Erin's videos. Maybe some day... :-)
I've really struggle with crimping pie crust. I always feel like my crusts look messy. Now I feel confident I can do it. Thank you so much!
Erin is awesome 😀❤️ She is the perfect teacher😀❤️
Rope crimp is my favorite. I use pinky fingers to make a smaller, tighter rope. Or use the V method and then go back and "twist" each V to the side. At times I can whip through 3 or 4 pies and get perfect edges. Other times I have to repeat it 3 or 4 times and it still doesn't look right. Then I just get out the mini leaf cookie cutters and call it a day 😊
Super educational video. I learned your easy techniques easily owing to your excellent explanations. Great video! Thank you so much.
I would love to see Erin teach us all about yeasted doughnuts! :D
Thank you so much for this quick tutorial! I already make lots of pies and am happy with my flavor and texture results, but it’s time to up my presentation game. These tips are so easy and I can’t wait to try them and get classy polished pies!
Just bought the pie cookbook so I can bake more of your pie recipes!
Who knew that there are so many types of crimping and so easy to do!
WOW! Thank you soooo much. You explain and demonstrate everything slowly and carefully.
I use a hand grated with frozen butter when making pie crust or biscuits. It works great.
Beautiful! It's so hard to choose only one, I want to make ten pies! I wish, however, that you would linger on the finished crimp just a little longer before moving on to the next. How it looks baked would be great, too, but I'd settle for just a little bit of a longer look.
I’m always thrilled when you give presentations, instructions etc. I love watching your vids. you are so informative. Happy Easter to you and yours. Ty for everything. 😊😊💫💫💫💫💫. Watching now.
Thanks, I have a real need for this episodes.
This is so useful and they’re all beautiful! Thank you!!
This is a great video, and you are a excellent teacher, thank you so much.
Just found your video. It's wonderful. I love to bake pies and am always in search of new ideas.
Thank you, thank you!
I had my pie crust end in a pool of butter after using your method (I used it for empanadas). I also made a chicken pot pie and wondered if the par baking would be appropriate. Both questions answered watching this vid today. I really enjoy watching your videos, you remind me of my favorite boss ever :) thank you again
You’re enthusiasm is wonderful!
As I sat with a boring pie crust in front of me, the scallop idea had me exclaim "THAT'S THE ONE!" I ended up using my long nails instead of the knife, and it went much faster. Thank you so much for this. I'm so excited for my beautiful scalloped-edged pecan pie!
I am not sure if I want Erin to teach me this stuff or I just want her to make them for me! But I LOVE watching these videos! She is a great teacher!
Love this video. So many neat ways to crimp. I can't wait to try these. Your video was the first to tell me to not only to push in but also to push down on the plate.
I would love to see trips and tricks with pre-made pie crusts as I use them as a time-saver and actually like how they taste. In particular, I would like to know how to best blind bake suing the pre-made dough and how to crimp when there isn’t quite enough dough. By the way, I loved these crimping ideas!!!
Good instructions...can't wait to try!
Erin is awesome. Thanks for being so fun to watch. Would love to see the results of these pies being baked.
You did such a lovely job on this. I wish I had your baking rack! So lovely! I hope you have other videos. About to search!
Fun to see. Would be nice if you had a longer video shot of the final product, to view a little longer.
In a future pie episode I would love to see a detailed explanation of making a braided rope crust (that doesn't just turn into a log after baking) and a fine leaf spiral top for a double crust pie (stamping out 50+ pastry leaves and how to place them on the pie filling) - please and thank you.
Erin is fantastic all the episodes I can watch will keep me coming back !!!
Fabulous tutorial! Thanks.
Wow ----I had no idea! These are great----Thank you!!
Will you do an episode of tea loaves? I mean like the banana/pumpkin/zucchini bread situation. Mine never quite seem done and are a bit heavy, but I follow the recipes exactly. It's super frustrating. Also will you discuss add-ons such as chocolate and nuts? They affect the bake and I'm not sure how to maintain control. You do such a good job of explaining the rules and how to break them and riff to make the bake mine.
Stay tuned! We’ve been talking about doing something like that! In the meantime, check out this pound cake video, which has some tips that might come in handy: ruclips.net/video/ODFho7KaDbY/видео.html
I would love to see that too. Good idea. Thank you
Incredible teacher ❤
Thank you!
I use a thin bamboo skewer for the finger scallop scallop
Love this! Please keep the videos coming!
I bake pies all the ti.e for farmers market and customers ty for sharing these
This was fascinating! I'm one of those people who doesn't really eat pie but I love to make them. I love making them beautiful. This is going to be fun!
Love all your crimping ,I did two this morning !
I really enjoy your bite-size episode. I don't always have time to watch a full episode. It is also easier to remember details in the short segments.
Incredible work!
Thanks so much I will definitely try some of these out!
What a great tutorial!!
Erin! You are the best!
Loved this video💖 be blessed🙏🌹💖
I love these little creative tutorials. I'll be sure to try some of these crimps that are new to me. I still think back to the video you did where you briefly discussed "swamp pie". I'd love more discussion about swamp pie since I can't seem to find much information about it elsewhere.
Love love love the spoon crimp, looks so classy!
Love your book. You have really helped me improve my crust game. Thank you thank you!
Super Job!! IF I knew what I didn't know I would ask questions. Watching informs me of both the questions I didn't know to ask and the delightful answers. Please keep them coming.
I just got a copy of The Book on Pie. I have been baking for more than 60 years and plagued by soggy bottoms. I am hoping to find the cure! Love your content and your personality!
5 stars episode!
You are always a treat!
Awesome video❗️ I manage to make a beautifully fluted edge on my crust, only to have the pattern either shrink & distort or just lose the pretty pattern (if pressed into dough) after baking & puffing up. 😔
Just saw this 😂
Omg! You answered my question! Thanks!
Always love seeing you. Hope things are going great for you 🥰
Thank you Erin!
As usual, so well done. Thank you, all. Erin, you are such a helpful and inspiring teacher.
Awesome tutorial. So much fun, easy to understand, and the angles used to show are perfect. Absolutely loved this❤️❤️❤️❤️cat xxx
You are an icon and we love you 😭♥️🥧
THANK YOU!! I love all of these videos. Keep them coming!!!
Love this! You and your Book On Pie are my favorite.
Everytime I see Erin baking I want it toooo😊
The bite size was a perfect portion of technique and info! Thanx👏🏽
Love your video on different flutes.
Erin, two questions for a future episode. Are you using any cooking spray or butter to prep the pie dish before the dough is added? Also, are you applying an egg wash to the dough edges before the pie goes in the oven?
Erin is awesome.
Another great video from the best teacher on You Tube! Can you please share tips on re-warming finished pies? Thank you!
Thanks for the great tips! My pies are so much better now because of you!
Hi it's my first time watching you pie decoration I'm into making pie for my first time I want to do them for the Christmas we call them coconut tarts in the Islands.I was happy to see the different ways u styled your dough very impressive I'm going to practise them until I get it right . I have a problem with shaping my pie so after seeing ur video today I 've learn a thing r 2 thank you so much wish me luck in my Christmas tarts.
Love this woman!
Erin, you put all the chefs to shame. This video greatly inspired me. Simple and beautiful pie crust edges.
I just found you a few days ago! You are a delight & a very talented baker! ❤️
hi from scotlandddd - loving the intro music I'm bopping here in the kitchen drinking pinot - making chicken, bacon and asparagus pie with homemade shortcrust gf df pastry - and I'm gonna pimpppp up ma paaaaa wit' yo tipppppsss 🤣🤣💙
Nice video ! I'm just wondering what is the kind of mold that you use (brand / size / height) Thanks !
My favorite baker/instructor/inspirer! This video was a treat, although I originally thought “bite size” meant hand pies!
I just found you and have one comment “you are awesome”!!!
Wow you make it look so easy! I need to try this out for myself! Guess I need to make a pie now haha
So cool 😎
Please show the baked pie crusts 😊
Loved it! More please. Tasty bite
Hey Erin! Would you do an episode on caramel?
This vid is amaz!
Omg, Erin, you have a tiny witch on a broomstick on your shirt, right next to your stars tattoo (your right side).😉
Make sure there are an even number of cuts for the epi and checker ones...