Thank you, Kye! Best two tips in your two videos about making dough and then rolling out crust: do NOT be tempted to use too much water, and then roll it out like the sun's rays. Thank you for the joy you share in these videos!
You do just a great! Sharing you with all my friends. You make it fun and relaxing and not so scary. Being gentle with dough as I see you doing is probably my biggest mistake and over doing. Less stress and work. Thanks so much. I made a Great crust!
Hi there! You don't have to but it can help prevent the crust from getting soggy on the bottom. For details on how to do this, check out our blog article, How to blind bake pie crust: bakewith.us/4g7qsm -👩🍳Morgan
Thank you Morgan. I've read conflicting opinions regarding blind baking crusts for pumpkin pie - some saying it's like a custard (because of the number of eggs) and should be blind baked and others saying not to. So I wanted a professional opinion on this. Thank you for the link.
Thanks Kyle.. This is a simple, step by step method that really helps a lot. Repetition helps. I think I need to do this weekly, to get it down for success.. 🥰
Dear Kye, I've recently made a KAB double crust pie dough with precisely measured solid ingredients, and flattened the butter to incorporate it into flour with flakes, minimal water, and frissage as Gesine did in her video with Jeffrey. I put egg wash on bottom and top crust and baked a traditional apple pie. I learned this "butter disk" technique from you all. Best crust in a long time. As an amateur baker, I agree that weighing dry ingredients is the key to success. With experience one can possibly forego the scale. For me it's anchors "a-weigh." Keep up the good work.
We're glad you enjoyed this video, Ken! It's OK if your dough is a little crumbly before going in the fridge to chill, as the dough rests the flour will continue absorbing water and hydrate. We hope your pies turn out great, happy baking! -👩🍳Morgan
THX'S. What was most important was after rolling your dough it was all ragged and jagged. which is what mine does and im frustrated. I see all other videos where their dough is perfectly round, perfect edges, fits perfect in pie tin, and i'm thinking; what am i'm doing wrong. !!
Ok, so I've been struggling with the "simple" things...biscuits (finally got fluffy big ones!) and pie crust. My crusts have seldom been flakey, and two recent ones were tasty but pretty close to impossible to cut. Those were all butter. The most recent crust I made was 2 days ago and was butter/shortening and laminated. It's flakey but rather bland. So, I went searching again for an all-butter recipe and found your videos this morning. Now I'm following your technique and have two discs back in the fridge for a couple of hours. The only issue I have is that with the full 1/2 cup of ice water added my dough is really crumbly. Folding it was a challenge because it really wanted to fall apart. By the time I managed to push the bits back together and fold it four times I felt like I was kneading dough. I guess we'll know later today how it baked out. Thanks for these two videos!
Thought I'd follow up. It was a decent crust...quite flakey and except for the very bottom of the pie, it cut (broke) easily. The bottom was harder, but not all that bad. Rolling it out was a trick though as it was about 90 degrees while I was doing it. I think I put it back in the fridge 3 times! It was stickier than I thought it would be though...stuck slightly to my silicone mat, and definitely to my stainless rolling pin. A little flour got me through that though.
Hi there, Nancy! We wouldn't recommend replacing the butter in pie dough with oil, it'll make for a sticky dough that doesn't come together well and it's best to replace solid fats with another solid fat like shortening or vegan butter. If you're in of a pie dough that uses oil, we do have one! Check out our No-Roll Pie Crust recipe: bakewith.us/aaehtz We hope this can help and happy baking! Morgan@KA
Whay a disaster- shes as bad as I am- nothing on refridge after in plate- nothing on blind bake- just another unhelpful video for moderately experienced bakers that want to get better
Hi there! This video is just about rolling and crimping the crust. For more pie videos, check out our Pie playlist: ruclips.net/p/PLL06fpXe6ImS-ZFmgV7xCxIhO_zbmSEcU Hope this can help! -👩🍳Morgan
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Thank you, Kye! Best two tips in your two videos about making dough and then rolling out crust: do NOT be tempted to use too much water, and then roll it out like the sun's rays. Thank you for the joy you share in these videos!
I am totally with you on the all-butter crust. I enjoy working with this crust more and it’s DELICIOUS!
You do just a great! Sharing you with all my friends. You make it fun and relaxing and not so scary. Being gentle with dough as I see you doing is probably my biggest mistake and over doing. Less stress and work. Thanks so much. I made a Great crust!
I have been struggling to get a good crimp for so long! Excited to try this
Hi there! You don't have to but it can help prevent the crust from getting soggy on the bottom. For details on how to do this, check out our blog article, How to blind bake pie crust: bakewith.us/4g7qsm -👩🍳Morgan
Thank you Morgan. I've read conflicting opinions regarding blind baking crusts for pumpkin pie - some saying it's like a custard (because of the number of eggs) and should be blind baked and others saying not to. So I wanted a professional opinion on this. Thank you for the link.
It's all our pleasure to help! -👩🍳Morgan
Thanks Kyle.. This is a simple, step by step method that really helps a lot. Repetition helps. I think I need to do this weekly, to get it down for success.. 🥰
Love this. You’re delightful.
Dear Kye,
I've recently made a KAB double crust pie dough with precisely measured solid ingredients, and flattened the butter to incorporate it into flour with flakes, minimal water, and frissage as Gesine did in her video with Jeffrey. I put egg wash on bottom and top crust and baked a traditional apple pie. I learned this "butter disk" technique from you all. Best crust in a long time. As an amateur baker, I agree that weighing dry ingredients is the key to success. With experience one can possibly forego the scale. For me it's anchors "a-weigh." Keep up the good work.
That's fabulous to hear, John! Happy baking! Kat@KA
Thanks, Kye.
And, Merry Christmas!
thank you, very nice.
Happy baking! -👩🍳Kat
We're glad you enjoyed this video, Ken! It's OK if your dough is a little crumbly before going in the fridge to chill, as the dough rests the flour will continue absorbing water and hydrate. We hope your pies turn out great, happy baking! -👩🍳Morgan
Thank you so much. A work of art.
💛💛💛 -👩🍳Kat
Very helpful. Thank you! I’m making Dutch apple pie for thanksgiving.
How did it go?
Nice job, Kye! I am eager to try your techniques ;o)
thank you, this was really helpful!
This is helpful. Thank you!
Wow, just wow. Just in time for pecan pie and Thanksgiving. ;-) "million times better because it's homemade with love" BINGO
THX'S. What was most important was after rolling your dough it was all ragged and jagged. which is what mine does and im frustrated. I see all other videos where their dough is perfectly round, perfect edges, fits perfect in pie tin, and i'm thinking; what am i'm doing wrong. !!
SO happy we could help, Anthony! We have more pie tips and tricks in our Pie Baking Guide! 🥧 (www.kingarthurbaking.com/learn/guides) -🥐Lily
I just wish they would finish baking it and cut through it to see the end product so that we can decide if we like it.
Should I blind bake the crust for pumpkin pie? Thank you Kye.
Ok, so I've been struggling with the "simple" things...biscuits (finally got fluffy big ones!) and pie crust. My crusts have seldom been flakey, and two recent ones were tasty but pretty close to impossible to cut. Those were all butter. The most recent crust I made was 2 days ago and was butter/shortening and laminated. It's flakey but rather bland. So, I went searching again for an all-butter recipe and found your videos this morning. Now I'm following your technique and have two discs back in the fridge for a couple of hours. The only issue I have is that with the full 1/2 cup of ice water added my dough is really crumbly. Folding it was a challenge because it really wanted to fall apart. By the time I managed to push the bits back together and fold it four times I felt like I was kneading dough. I guess we'll know later today how it baked out. Thanks for these two videos!
Thought I'd follow up. It was a decent crust...quite flakey and except for the very bottom of the pie, it cut (broke) easily. The bottom was harder, but not all that bad. Rolling it out was a trick though as it was about 90 degrees while I was doing it. I think I put it back in the fridge 3 times! It was stickier than I thought it would be though...stuck slightly to my silicone mat, and definitely to my stainless rolling pin. A little flour got me through that though.
You are wonderful, thank you! What is the white plastic piece called?
It's a bowl scraper! You can find them here: bakewith.us/pmqw4 Happy baking! Morgan@KA
How did you transfer to the fridge
Hi Nancy! You can just slide the piece of dough onto a parchment-lined baking sheet to move it to the fridge. Happy baking! -👩🍳Morgan
Would this recipe work with oil instead of butter?
Hi there, Nancy! We wouldn't recommend replacing the butter in pie dough with oil, it'll make for a sticky dough that doesn't come together well and it's best to replace solid fats with another solid fat like shortening or vegan butter. If you're in of a pie dough that uses oil, we do have one! Check out our No-Roll Pie Crust recipe: bakewith.us/aaehtz We hope this can help and happy baking! Morgan@KA
Half lard, half butter.
You keep saying "in baking school" -- what school is that ?
Hey there! Kye is referring to our Baking School, you can learn more about it here: bakewith.us/hahhw9 Kindly, Morgan@KA
@@KingArthurBakingCompany If I ever have the wherewithall to stay in Norwich, I would love to sign up.
My friends and I took the pie class a few years ago. It was so much fun and helped kick my pie game up a notch. I completely recommend!
Whay a disaster- shes as bad as I am- nothing on refridge after in plate- nothing on blind bake- just another unhelpful video for moderately experienced bakers that want to get better
Hi there! This video is just about rolling and crimping the crust. For more pie videos, check out our Pie playlist: ruclips.net/p/PLL06fpXe6ImS-ZFmgV7xCxIhO_zbmSEcU Hope this can help! -👩🍳Morgan