Wow. Thank you so much for this video. I'm 60 years old and have been trying to make a good pie crust all of my life After so many bad crusts, I too suffered from pie anxiety and resorted to using the store bought crusts. Today I wanted to make a chicken pot pie, but didn't feel like going to the store for just a crust, and so I came across your video. I followed your recipe and tips and it turned out wonderfully. Flakey and light and perfect. This video is going into my favorites folder until I have the process down pat, and I'll never buy another packaged crust.
For years I tried and failed. Not only that but many tutorials only intimidated me. And then I found this gem!!! I not only have fun but my pies are delicious thanks to you chef!! Love this and will forever use this!
Thank you so much for this - I followed your recipe yesterday (for an apple pie) and brought a piece to my 95 yo grandma who always made the best pie on Earth (I used her filling recipe but just couldn't figure out how to do her crust in our written form), and her response was, "It tastes just like mine!" She can no longer bake, so I will use this recipe to keep her tradition going. The tips were so helpful!
Elizabeth Doubet this really warmed my 💕 Your grandma I bet I really proud of you. 👏🏼But I bet she won’t give that recipe for the filling???🤷🏻♀️But this sounds like is so delicious 😋😋
When you get Grandma's approval you get a high five from me!! They're the best judges period. So happy you have had a long time with yours. That's awesome 😊💖
The PERFECT pie crust and I do mean PERFECT! I have been struggling with pie crust for 30 YEARS and My strawberry rhubarb pie was a HUGE HIT. This was the recipe and direction I was looking for. Thank you so much for this video. Excellent instruction and excellent pie crust.
such an awesome story, I tell kids (I am 59) to always have their Parents, Grandparents write down the family favorites. Once we are gone, the recipes go with us. I never had my Great Grandmother write her recipe for a Sunday Pork roast, I so miss the savory taste, the gravy she made from the drippings. I salute you for tackeling the task. Take a few moments, write your recipes down, the future will admire you always for doing so. God Bless and do stay safe.
This was the most tremendously helpful pie crust video I've seen - and I have viewed quite a few because my crusts are not very good. I appreciate your instructions immensely!
I love this video has had almost 1 million views. I myself am responsible for about 10 of those. Really changed my pie crust forever. I was doing many things wrong and this 15 minutes of instruction corrected a lot! thank you!
I love this video. I am now using these tips - the folding and the water spritzing! I made a crust way too dry today and spritzed it and it came out perfect!! Thank you!!
I wish I had seen this before I made a crust today. I put mine in the fridge, then saw this video and so I missed some great tips! Next time for sure, I bookmarked this amazing video. Thank you so much, my grandmother has passed and I never got her pie crust recipe before she left us. This makes me so happy. 🤗
I LOVE this down to earth, confident, you can do it presentation! I think she may have just have offered solutions to a my pie crust Problems-use MUCH bigger chunks of butter and her method and demo of determining amount of water to add. Very very helpful. THANK YOU.
I absolutely love this woman and her approach! I have become better with pie crust over the years, but never truly adept. I'm going to try this tomorrow and am looking forward to finally being fully cured of my pie anxiety!
Great tutorial. I have been using a silicone pie dough bag to roll out my dough and it's a huge game changer. No more mess and It has the measuring guide right on the bag.
This is more or less how I was taught when I was 5 or 6 ( early 50's ) by my Grandmother and Mother . Made crust for different types of pies by changing the oil/fats . Emphasized "cold " on a chilled marble slab and ice water . Excellent explanation of "why " , thanks.
This is the BEST pie instruction video that I have ever seen!! If you are a seasoned or 1st time pie maker, the info gained is very informative! It is a confidence builder and takes the stress out of pie making!
I finally found someone that can explain how to make a great pie crust. Thank you, thank you. I’m so tired of store bought, lopsided, dried out pie crust. Yes, I have been doing it all wrong and none of my pie recipes worked out, no matter how hard I tried to follow each recipe. Will subscribe to your site.
This is a class act presentation. For about the last 5 years I have been taking one or two classes each summer at the Baking Education Center in Norwich, VT. If you love baking, and doing it the right way, DO THIS for yourself. It's a lovely spot.. it's a great get-away.. the instruction is excellent.. the classes are small (read 'Manageable').. Instructors are very approachable.. and want, more than anything, for you to understand and 'get it'. A great team-builder exercise too.. even if your team isn't involved in culinary. (Ps- I do not represent the company in any way. I just enjoy seeing things done right.)
I'm jealous of your baking classes I really am..... nothing like that around where I live but you made me want to investigate..... I've got my flour chilling for tomorrow's pies...!
I use all butter because crisco or shortening has hydrogenated oils in it. Clogs arteries. I love the taste of butter better anyway. I like how u picked the parchment up to take it off. Other ppl can’t get it off so easily. I thought of spritzing the parchment prior with oil spray, just a tad so it slides off, but ur way was even better. I flute my edges so easily, and faster than anyone I’ve seen, so I should do a video someday to demonstrate it. I loved ur water spritz to moisten the dry areas too. Easy and great method!! 5 STARS!! 🌝👍
@@rachelturcotte9245 Nothing compares except Crisco that isn’t hydrogenated, maybe butter/Crisco, but if u use all butter for crust, which is the tastiest, just add 1 T. Vinegar. It makes it more flaky. 🤷👍
I swear, this is the best vid on making pie crust I have ever seen. I am sold! I cook all the time but never would have thought of this. Miraculous! Thank you, Susan, Miracle Maker!
Susan, I cannot thank you enough for your instructions. I made this pie and it turned out so beautifully the very first time I actually took a picture of it . I have mastered yeast breads and now this. Thank you so much for your help.
I just made bread using King Arthur flour. It really made a difference in the quality of my bread. While people were getting all the toilet paper in the grocery, I was over in the flour section where there were no people. I will always use your flour in my cooking. Thank you for a
Really like the way you use the parchment and plastic to handle the dough, kinda like having a "backing paper" on contact sheets. I've always had issues in getting the dough from the counter and into the pie pan without screwing it up. The water bottle is a BIG help too!! Will be giving this method a try today!!
I watched a lot of pie-making videos, and yours is the best! Thank you for your helpful explanations of each step, and for using your hands, not a food processor (which many of us don't have).
I’ve been trying to learn to make pie crust in quarantine. I’ve watched so many videos but your instruction is the best, not just knowing the material but delivering it in an engaging way. Bravo!
Thank you for this recipe. I use only king Arthur flour. So I am glad to know they offer printed recipes too plus the instruction video. Thank you.. Blessings.
I don’t need to watch any other video on how to make a short crust. Excellent video can’t wait to try this for the first time I feel a lot more confident having watched you do this!
Thank-You for this. I've always been afraid of making crust, now I can make great crust thanks to King Arthur. I also LOVE the variety of flour mixes you have...I have 6 bags in my cabinet for various items I make ..I like to bake and just be in the kitchen creating and now I can make crust with confidence!!
I know how to make pie crust - I’ve made a lot of them & read a lot of recipes. Or at least I thought I did. I’m so glad I stumbled across this video! You make it sooo much easier & so much better! Thank you very much!
Thank you so much for the tips! I made apple turnovers today for Easter but had the same problem you did with crumbly dough. No one told me about the spray bottle and parchment paper trick. You saved my day! Now, I have the tools to help me when my dough is not coming together. You're genius.
I love the idea of using a plastic bag on top to roll. I made individual chicken pot pies tonight and I couldn't believe how easy it was to roll out and remove. Best baking tip.
@@alexandramcleod2079 It actually serves a couple of purposes; one is to keep the rolling pin from sticking to the pie crust, and another is to keep the crust covered so it won't dry out.
OMG!! This is how my mother taught me how to make the dough! Except the parchment paper idea, I love the idea of the spray bottle because no matter how good you are sprinkling water by hand it's too much! That is Beautiful dough! I am always off on the flip into the pie plate, OMG that is a perfect idea! Thank you so much for this video!!
I’m a good cook, ( at nearly 84), always have been since my grandmother taught me when I was 8 years old. She always used lard (pigs fat). I had a wonderful recipe for pastry, then I mislaid myself hand written recipe book. 😢. I assume the shortening in this recipe would be lard, as butter is included later in the recipe. I had lard on my list today, but there was none at our one and only supermarket, so I made a batch of scones instead. They were well received by my husband for lunch.
Thank you, Susan Reid-- great lesson, well done. The crust is my favorite part of any pie. I love it, and appreciate the great tips you gave us here. Can't wait to try-- especially love your information about chunks of butter and folding the dough to make it turn out flaky. Will do! Thank you 🏆🥧🥇
Finally a smart baker who includes all the quantities for each ingredients in her video. That is essential to some of us who can't get access to a detached rescepy.
My goodness I’m sooo happy I found you on my feed.. you teach well and oh so clear but slow enough even I feel confident to make my next pie crust.. you are my go to girl from now on ..
Susan... Simply ... THANK YOU ... I finally, thanks to your EXCELLENT INSTRUCTION, understand how to make a Pie Crust ... I made two ... they have turned out close , in my opinion, to perfect .. Thanks Again Susan ... you are an excellent Instructor ....
I learned many years ago how to make pie crust from two sources, The Fanny Farmer cookbook and the Joy of Cooking. My method mimics that shown here. I will though incorporate the water spritzer which I know will be of benefit. I remember my sister-in-law once accused me of "cheating" for using wax paper, but using what works is not cheating, it is just making it work. This is a great video, thank you.
Thank you...I learned how to measure flour many moons ago, in H.S. cooking class.. it's saved me much heartache bc I've baked A LOT over the yrs. Luv it! So has my family, n'bors, & friends. I use oil to make pie crust. It's a bit of a hassle, but you can use a lot less FAT! & none of it is hydrogenated (saturated fats). Also, I tend to make a crumb topping when a pie needs 2 crusts, to cut down on fat...fat, which is the major contributing factor to Type 2 diabetes.
thanks, you take out all "worries" of making pie dough from scratch,,, btw, been using King Arthur for ages,,, God bless and have a wonderful and healthy Thanksgiving,, Ky mike
So happy I found you on line with this recipe. I didn't have the recipe from my parents so now I have yours. Thank you so much for the step-by-step instructions they were very helpful.
This RUclips video about pie crust is very helpful for home baking. The chef explains each step in detail, especially for beginners who want to make pie. For example, the first step is very important to explain the flour, dig into bin of flour and pack it down into meauser tool is very different weight of and use a shovel to the measuring tool, and this effect will also cause the dough to be too dry. There are other tips that are also very useful.
Best demonstration I have yet to see. I find that when it is time to transfer my crust, I remove the plastic bag on top of the dough, center my pie plate over the dough, and while holding the parchment paper and dough together, then flip it over. Works great.
I'm trying to master pie crust as someone new to baking. It certainly isn't easy and you have explained so much. Thank you for sharing your knowledge. You're a great teacher!
Thank you Susan! This video is a godsend I wish I’d found it sooner, all you tips and tricks are so helpful, especially how not to over hydrate and rolling it between parchment and plastic wrap!
I tested positive for Pieanxiety. Treatment was a beating with a 2 x 4. Didn't work. After three applications, I resorted to a dose of youtubes. Worked like a charm.
@@How2Heroes But it worked! Seriously though, we have purchased King Arthur products for years, have some of the more "exotic" flours, ground seed, and meals in the freezer right now. We love the kitchen products and utensils. But I have to admit, I am terrified by even a generic bag of all purpose flour. Because it screams, "CALL ME PIE CRUST, YOU LOSER!" So I just turn the bag facing away from me when I dip into it for biscuit fixins, cake batter, or cinnamon rolls... I even send someone to the grocery for it for me. "Here's 99¢, the Piggly has it on special, but be careful, it'll jump up an gitcha!" And then the powers that be all powerful and such, went and downsized it! That and granulated sugar. New and improved! Same product, new price improved the mills I'm hoping. Oh, the heartbreak of a "wanna be like Mama pastry chef" 😭 I have to admit, though, your personal trade secrets gave me a renewed sense of courage to overcome this former terminal illness. I am playing Jim Croce and hearing Rolling Pin Derby! Iffen I get taken out, let it be on a 6" slab of marble still laced with the remnants of my "Two Ingredient Fudge" and my face powdered up in translucent all purpose!
A PBS cooking show I was watching said that all flours are not created equal. They said they liked King Arthur best because it has more protein in it than other flours. Who knew? Thank you for showing how to measure flour correctly and how to make an amazing pie crust.
This is an excellent video and explanation. I've implemented your technique of folding the dough over itself using the parchment paper. What a difference that makes. Plus the dough handles much easier as well. Flaky, as pie crust should be. I really appreciate you sharing this.
I AM SO THANKFUL FOR THIS VIDEO! MY MOM IS THE PIE CRUST COMPLAINER OF ALL TIME! SHE HAS THE RIGHT TO because she ALWAYS Made perfect pie crusts! I am positive she would love this recipe and technique for sure! One for bookmarking for sure!
She does a great job of explaining and demonstrating. I always use KA flour. Like the bench scraper to shave off pieces of butter and how she incorporates it into flour by just pinching it flat.
Pie anxiety! Yep, that's what it is whenever I think about pie making! My loving Grandma made the most wonderful fruit pies but I never paid attention as to how she made her crusts. Figures, right? I think this video is the best instructional I've come across. I especially like the way you make layers in your dough by utilizing parchment paper. And using the spray bottle to add water is so smart. Granted I've not tried making my first pie crust but I have this video to refer to. And Grandma's love guiding me. Thanks KAF.
I've watched this video a number of times and keep going back to it as I learn sometime different each time. What a great educational pastry production. You really make this video easy to watch as well as entertaining. I've made many a pie crust over my years of cooking and baking with varied results. I used this recipe recently on a lemon meringue pie and the crust was almost perfect. I know that with just a few more tries I will have perfected it and this will be my new go to pie crust. Thanks KA Flour for putting this up and for this amazing lady that walked us through it.
Bill Roberts thanks so much for taking the time to post. Glad you are learning from the video. The how2heroes team drove up to Vermont and filmed this (along with our 3,000+ other videos of chefs and cooks) to help people achieve great things in their kitchen with confidence and ease. We hope you subscribe to this channel, visit our website, how2heroes.com and share with friends. Happy cooking!!!
I used already made pie crust only rolled a bit thinner after I truly messed up a pie crust recipe when I was 17 years old. After watching my grandmother prepare the best pie crust ever! I’m 69 now and will try this as I was very fearful of pie crust before.
Your technique is amazing! I used King Arthur's Favorite Pie Crust Recipe using your method of making the dough. The best, most tender and flaky pie dough I have ever made! I love your parchment and spritz/folding method for bringing the dough together, absolutely magical...thank you so much for this brilliant technique! Dora
Thanks for an excellent lesson in making pie crust. I have always wanted to learn how to do it right. I shared your video with my daughter. She is an aspiring future baker.
Thank you, thank you, thank you! I have been miserably failing at pie crusts my entire life. And I consider myself a good cook! My mother used to make fabulous pie crusts, and even though she taught me a lot about cooking and baking, I never could get my crust to be as flaky and tender as hers. I have tried a gazillion different recipes and methods over the years, none worked. So here I see this, use shortening and butter, leave the butter pieces larger, and when you got to the part where the mixture looks partly wet and partly dry, I said, that's where I can't figure out how to get more water in the mix without overworking it. Your method looks like magic! Dump it onto parchment paper, line it up, fold it over, and if necessary, gently mist some water over it all. Then refrigerate it. Finally, rolling it from the center to the outside only. And refrigerating it again before filling. This method appears to be exactly what I have been needing forever! I will try it and hope for the best! Thank you again!
Susan, I wonder where you are. This is my favorite instruction on how to make pie dough by hand. That spraying and folding technique is the best!! It has helped me to have a never fail pie dough. I hope you’re doing well. Thanks very much.
I have been baking pies for years but I watched your video yesterday and I'm amazed when I made that crust it is absolutely incredible and it will be my go-to recipe from now on for pie crust this peach pie made is to die for thank you so much and I appreciate that you did this tutorial you have a wonderful day and God bless
This was a wonderful demo for two reasons; it gives me another way to make a crust especially when Im not sure I put in enough water (Im not intimidated by the process really) and the other is that I just got this pie “pan” and I was confused on how to flute it. Now I can actually use it. LOL! This was a very fine demonstration. Im getting better at baking pies but my mom makes the best pie crust. Thanks very much! As an aside I learned fairly recently that its important to always add some air to the flour after it has settled. I made a pie crust tonight with this in mind and its absolutely amazing how well the dough prep worked beautifully as if I had always made a beautiful pie dough. Its those little tips that make a big difference. Adding the air and fluffing the flour has made all the difference in my baking. Wish I had been taught this back in the days of Home Economics.
thanks for a great presentation which I followed and the result is that - at last - I have now made by hand a fine flaky pie topping - up to now I have never felt my hand made pie toppings - I make my base in my Thermomix 31 processor - were as I hoped they would be - this last one sure is just how I want it to be
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Thank you very much for that wonderful demonstration it's fantastic keep up the good work
I regularly send people to this video. It is the best explanation and demonstration I have ever seen. Many Thanks to King Arthur
Wow. Thank you so much for this video. I'm 60 years old and have been trying to make a good pie crust all of my life After so many bad crusts, I too suffered from pie anxiety and resorted to using the store bought crusts. Today I wanted to make a chicken pot pie, but didn't feel like going to the store for just a crust, and so I came across your video. I followed your recipe and tips and it turned out wonderfully. Flakey and light and perfect. This video is going into my favorites folder until I have the process down pat, and I'll never buy another packaged crust.
I love this woman! The best, most comprehensive pastry tutorial I have ever been lucky enough to find. Thank you.
Hi Angela how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Thank you for your wonderful explanation! Had to laugh at the desert cracks comment, I certainly know about them😂
Wow!! Probably the BEST pie crust Tutorial EVER… and King Arthur adds even more credibility (not that this chef needs more!!!
Love her laid back approach. Takes the pressure off if you are nervous about pastry making.
For years I tried and failed. Not only that but many tutorials only intimidated me. And then I found this gem!!! I not only have fun but my pies are delicious thanks to you chef!! Love this and will forever use this!
You are by far the best instructor on making a pie. I feel like just sat in a class in culinary school
Thank you so much for this - I followed your recipe yesterday (for an apple pie) and brought a piece to my 95 yo grandma who always made the best pie on Earth (I used her filling recipe but just couldn't figure out how to do her crust in our written form), and her response was, "It tastes just like mine!" She can no longer bake, so I will use this recipe to keep her tradition going. The tips were so helpful!
Elizabeth Doubet That is wonderful. Thanks for sharing and for being so kind to your grandmother. I bet you made her day :-)
Elizabeth Doubet this really warmed my 💕 Your grandma I bet I really proud of you. 👏🏼But I bet she won’t give that recipe for the filling???🤷🏻♀️But this sounds like is so delicious 😋😋
Wow you really “break it down to the “why’s” of what we need to do. I’m going to try the spray bottle technique.
What a compliment from your grandmother. You now are worthy of the filling recipe. LOL!
When you get Grandma's approval you get a high five from me!! They're the best judges period. So happy you have had a long time with yours. That's awesome 😊💖
The PERFECT pie crust and I do mean PERFECT! I have been struggling with pie crust for 30 YEARS and My strawberry rhubarb pie was a HUGE HIT. This was the recipe and direction I was looking for. Thank you so much for this video. Excellent instruction and excellent pie crust.
This is the best method. Showed this to my cooking students for many years. If a 13 year old can make a pie crust using this method anyone can.
such an awesome story, I tell kids (I am 59) to always have their Parents, Grandparents write down the family favorites. Once we are gone, the recipes go with us. I never had my Great Grandmother write her recipe for a Sunday Pork roast, I so miss the savory taste, the gravy she made from the drippings. I salute you for tackeling the task. Take a few moments, write your recipes down, the future will admire you always for doing so. God Bless and do stay safe.
This was the most tremendously helpful pie crust video I've seen - and I have viewed quite a few because my crusts are not very good. I appreciate your instructions immensely!
I love this video has had almost 1 million views. I myself am responsible for about 10 of those. Really changed my pie crust forever. I was doing many things wrong and this 15 minutes of instruction corrected a lot! thank you!
I love this video. I am now using these tips - the folding and the water spritzing! I made a crust way too dry today and spritzed it and it came out perfect!! Thank you!!
I wish I had seen this before I made a crust today. I put mine in the fridge, then saw this video and so I missed some great tips! Next time for sure, I bookmarked this amazing video. Thank you so much, my grandmother has passed and I never got her pie crust recipe before she left us. This makes me so happy. 🤗
I LOVE this down to earth, confident, you can do it presentation! I think she may have just have offered solutions to a my pie crust Problems-use MUCH bigger chunks of butter and her method and demo of determining amount of water to add. Very very helpful. THANK YOU.
Great video, so much simple common sense!
I so like the style of this lesson, it's GREAT to see how to recover from situations, rather than just seeing a perfect execution. thanks
I absolutely love this woman and her approach! I have become better with pie crust over the years, but never truly adept. I'm going to try this tomorrow and am looking forward to finally being fully cured of my pie anxiety!
Great tutorial. I have been using a silicone pie dough bag to roll out my dough and it's a huge game changer. No more mess and It has the measuring guide right on the bag.
This is more or less how I was taught when I was 5 or 6 ( early 50's ) by my Grandmother and Mother . Made crust for different types of pies by changing the oil/fats . Emphasized "cold " on a chilled marble slab and ice water .
Excellent explanation of "why " , thanks.
This is the BEST pie instruction video that I have ever seen!! If you are a seasoned or 1st time pie maker, the info gained is very informative! It is a confidence builder and takes the stress out of pie making!
Wow this is the best technique I have ever seen
I loved the way this lady described how she made her fruit pie. She was so clear and made following directions easy. Thank you!
This video is eight years old, but still vital today. Good pastry making is definitely an art 👏🏻👏🏻👏🏻
I have to say that so far, this is the best pie crust tutoring video on RUclips. It gives me hope that even I could do it.
Excellent teacher, not just a recipe. Thanks
I finally found someone that can explain how to make a great pie crust. Thank you, thank you. I’m so tired of store bought, lopsided, dried out pie crust. Yes, I have been doing it all wrong and none of my pie recipes worked out, no matter how hard I tried to follow each recipe.
Will subscribe to your site.
This is a class act presentation.
For about the last 5 years I have been taking one or two classes each summer at the Baking Education Center in Norwich, VT. If you love baking, and doing it the right way, DO THIS for yourself. It's a lovely spot.. it's a great get-away.. the instruction is excellent.. the classes are small (read 'Manageable').. Instructors are very approachable.. and want, more than anything, for you to understand and 'get it'. A great team-builder exercise too.. even if your team isn't involved in culinary. (Ps- I do not represent the company in any way. I just enjoy seeing things done right.)
I'm jealous of your baking classes I really am..... nothing like that around where I live but you made me want to investigate..... I've got my flour chilling for tomorrow's pies...!
I use all butter because crisco or shortening has hydrogenated oils in it. Clogs arteries. I love the taste of butter better anyway. I like how u picked the parchment up to take it off. Other ppl can’t get it off so easily. I thought of spritzing the parchment prior with oil spray, just a tad so it slides off, but ur way was even better. I flute my edges so easily, and faster than anyone I’ve seen, so I should do a video someday to demonstrate it. I loved ur water spritz to moisten the dry areas too. Easy and great method!! 5 STARS!! 🌝👍
I agree, hate crisco crap & I refuse to use it! Real butter all the way!
@@rachelturcotte9245
Nothing compares except Crisco that isn’t hydrogenated, maybe butter/Crisco, but if u use all butter for crust, which is the tastiest, just add 1 T. Vinegar. It makes it more flaky. 🤷👍
I swear, this is the best vid on making pie crust I have ever seen. I am sold! I cook all the time but never would have thought of this. Miraculous! Thank you, Susan, Miracle Maker!
Susan, I cannot thank you enough for your instructions. I made this pie and it turned out so beautifully the very first time I actually took a picture of it . I have mastered yeast breads and now this. Thank you so much for your help.
I just made bread using King Arthur flour. It really made a difference in the quality of my bread. While people were getting all the toilet paper in the grocery, I was over in the flour section where there were no people. I will always use your flour in my cooking. Thank you for a
Thank you, my favorite pie crust. I love that Susan takes us step by step through the process. I receive rave reviews every time I make this. :-)
Hi how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
KAF has never disappointed me, thank you!
This is pastry sorcery... absolutely the best crust I’ve ever tasted
Really like the way you use the parchment and plastic to handle the dough, kinda like having a "backing paper" on contact sheets. I've always had issues in getting the dough from the counter and into the pie pan without screwing it up. The water bottle is a BIG help too!! Will be giving this method a try today!!
I watched a lot of pie-making videos, and yours is the best! Thank you for your helpful explanations of each step, and for using your hands, not a food processor (which many of us don't have).
Best pie crust I have EVER made using your instructions. Thank you!
I’ve been trying to learn to make pie crust in quarantine. I’ve watched so many videos but your instruction is the best, not just knowing the material but delivering it in an engaging way. Bravo!
Excellent tutorial! I make pie crust but I learned several things here that will help mine be even better. Thanks, KAF!
The best tutorial I have seen for making pie crust! Great instructing Susan, thank you!
Hi how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Thank you for this recipe. I use only king Arthur flour. So I am glad to know they offer printed recipes too plus the instruction video. Thank you.. Blessings.
I don’t need to watch any other video on how to make a short crust. Excellent video can’t wait to try this for the first time I feel a lot more confident having watched you do this!
Thank-You for this. I've always been afraid of making crust, now I can make great crust thanks to King Arthur. I also LOVE the variety of flour mixes you have...I have 6 bags in my cabinet for various items I make ..I like to bake and just be in the kitchen creating and now I can make crust with confidence!!
Hi Stacey how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Give her a raise best demo I have seen on Pie Dough!!
I know how to make pie crust - I’ve made a lot of them & read a lot of recipes. Or at least I thought I did. I’m so glad I stumbled across this video! You make it sooo much easier & so much better! Thank you very much!
Thank you so much for the tips! I made apple turnovers today for Easter but had the same problem you did with crumbly dough. No one told me about the spray bottle and parchment paper trick. You saved my day! Now, I have the tools to help me when my dough is not coming together. You're genius.
I love the idea of using a plastic bag on top to roll. I made individual chicken pot pies tonight and I couldn't believe how easy it was to roll out and remove. Best baking tip.
I wondered what the reason is to put that plastic on? Is it to keep the rolling pin free of pastry?
@@alexandramcleod2079 It actually serves a couple of purposes; one is to keep the rolling pin from sticking to the pie crust, and another is to keep the crust covered so it won't dry out.
This presentation is very straight forward and to the point for making a pie crust .
OMG!! This is how my mother taught me how to make the dough! Except the parchment paper idea, I love the idea of the spray bottle because no matter how good you are sprinkling water by hand it's too much! That is Beautiful dough! I am always off on the flip into the pie plate, OMG that is a perfect idea! Thank you so much for this video!!
I’m a good cook, ( at nearly 84), always have been since my grandmother taught me when I was 8 years old. She always used lard (pigs fat). I had a wonderful recipe for pastry, then I mislaid myself hand written recipe book. 😢. I assume the shortening in this recipe would be lard, as butter is included later in the recipe. I had lard on my list today, but there was none at our one and only supermarket, so I made a batch of scones instead. They were well received by my husband for lunch.
Thank you, Susan Reid-- great lesson, well done. The crust is my favorite part of any pie. I love it, and appreciate the great tips you gave us here. Can't wait to try-- especially love your information about chunks of butter and folding the dough to make it turn out flaky. Will do! Thank you 🏆🥧🥇
Finally a smart baker who includes all the quantities for each ingredients in her video. That is essential to some of us who can't get access to a detached rescepy.
Thanks; that was very helpful
for us Bachelor’s kitchen messes !
Beautiful work / perfection!
My goodness I’m sooo happy I found you on my feed.. you teach well and oh so clear but slow enough even I feel confident to make my next pie crust.. you are my go to girl from now on ..
The spritzing with the water was genius. Thank you so much.
Best pie crust EVER! Flakey, light & so delicious. Thank you for this recipe & method.
Susan... Simply ... THANK YOU ... I finally, thanks to your EXCELLENT INSTRUCTION, understand how to make a Pie Crust ... I made two ... they have turned out close , in my opinion, to perfect .. Thanks Again Susan ... you are an excellent Instructor ....
I learned many years ago how to make pie crust from two sources, The Fanny Farmer cookbook and the Joy of Cooking. My method mimics that shown here. I will though incorporate the water spritzer which I know will be of benefit. I remember my sister-in-law once accused me of "cheating" for using wax paper, but using what works is not cheating, it is just making it work. This is a great video, thank you.
@tieetop I have a reproduction of the Fannie Farmer cookbok (1896 version, from the Boston School of Cooking), and I love it!
Sounds like your sister-in-law was competitive. I bet you make great crust!
Thank you...I learned how to measure flour many moons ago, in H.S. cooking class.. it's saved me much heartache bc I've baked A LOT over the yrs. Luv it! So has my family, n'bors, & friends.
I use oil to make pie crust. It's a bit of a hassle, but you can use a lot less FAT! & none of it is hydrogenated (saturated fats). Also, I tend to make a crumb topping when a pie needs 2 crusts, to cut down on fat...fat, which is the major contributing factor to Type 2 diabetes.
Hi Catherine how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
thanks, you take out all "worries" of making pie dough from scratch,,, btw, been using King Arthur for ages,,, God bless and have a wonderful and healthy Thanksgiving,, Ky mike
So happy I found you on line with this recipe. I didn't have the recipe from my parents so now I have yours. Thank you so much for the step-by-step instructions they were very helpful.
This RUclips video about pie crust is very helpful for home baking. The chef explains each step in detail, especially for beginners who want to make pie. For example, the first step is very important to explain the flour, dig into bin of flour and pack it down into meauser tool is very different weight of and use a shovel to the measuring tool, and this effect will also cause the dough to be too dry. There are other tips that are also very useful.
I made this pie crust yesterday, and this is the best crust I have ever made. Thank you!
Kwispy 👏👏👏👏👏
This is the best method of making a great tasting pie crust. I was amazed. Thank you so much.
This is the best instruction regarding pie crust so far on youtube.
That’s so nice of you to say. Thank you. And Happy Baking!!!
wendy pearson you are brilliant
It sure is
I agree Ami. I reviewed about thirty recipes. This one outshines them all.
@@calpurniasdream852 8 tbsp. The ingredient is under the video in description.
I just made pies yesterday and used the folded method, but never knew about the spritzer technique. Love it!
Hi Rosemary how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Best demonstration I have yet to see. I find that when it is time to transfer my crust, I remove the plastic bag on top of the dough, center my pie plate over the dough, and while holding the parchment paper and dough together, then flip it over. Works great.
Your recipe video tutorial is the best I’ve seen, great job!
I'm trying to master pie crust as someone new to baking. It certainly isn't easy and you have explained so much. Thank you for sharing your knowledge. You're a great teacher!
Thank you Susan! This video is a godsend I wish I’d found it sooner, all you tips and tricks are so helpful, especially how not to over hydrate and rolling it between parchment and plastic wrap!
I tested positive for Pieanxiety. Treatment was a beating with a 2 x 4. Didn't work. After three applications, I resorted to a dose of youtubes. Worked like a charm.
Some Buddy hahaha brilliant
@@How2Heroes But it worked! Seriously though, we have purchased King Arthur products for years, have some of the more "exotic" flours, ground seed, and meals in the freezer right now. We love the kitchen products and utensils. But I have to admit, I am terrified by even a generic bag of all purpose flour. Because it screams, "CALL ME PIE CRUST, YOU LOSER!" So I just turn the bag facing away from me when I dip into it for biscuit fixins, cake batter, or cinnamon rolls... I even send someone to the grocery for it for me. "Here's 99¢, the Piggly has it on special, but be careful, it'll jump up an gitcha!" And then the powers that be all powerful and such, went and downsized it! That and granulated sugar. New and improved! Same product, new price improved the mills I'm hoping. Oh, the heartbreak of a "wanna be like Mama pastry chef" 😭
I have to admit, though, your personal trade secrets gave me a renewed sense of courage to overcome this former terminal illness. I am playing Jim Croce and hearing Rolling Pin Derby! Iffen I get taken out, let it be on a 6" slab of marble still laced with the remnants of my "Two Ingredient Fudge" and my face powdered up in translucent all purpose!
Too funny!
Best instruction that I have ever seen. Simply and detailed information create the best pie dough. Thanks so much for sharing this receip.
A PBS cooking show I was watching said that all flours are not created equal. They said they liked King Arthur best because it has more protein in it than other flours. Who knew? Thank you for showing how to measure flour correctly and how to make an amazing pie crust.
Oh my gosh. I learned so much. Thank you for this sorely-needed video!
This is an excellent video and explanation. I've implemented your technique of folding the dough over itself using the parchment paper. What a difference that makes. Plus the dough handles much easier as well. Flaky, as pie crust should be. I really appreciate you sharing this.
I AM SO THANKFUL FOR THIS VIDEO! MY MOM IS THE PIE CRUST COMPLAINER OF ALL TIME! SHE HAS THE RIGHT TO because she ALWAYS Made perfect pie crusts! I am positive she would love this recipe and technique for sure! One for bookmarking for sure!
She does a great job of explaining and demonstrating. I always use KA flour. Like the bench scraper to shave off pieces of butter and how she incorporates it into flour by just pinching it flat.
Pie anxiety! Yep, that's what it is whenever I think about pie making! My loving Grandma made the most wonderful fruit pies but I never paid attention as to how she made her crusts. Figures, right? I think this video is the best instructional I've come across. I especially like the way you make layers in your dough by utilizing parchment paper. And using the spray bottle to add water is so smart. Granted I've not tried making my first pie crust but I have this video to refer to. And Grandma's love guiding me. Thanks KAF.
Deep dish apple pie
LOVE the idea of spritzing with water!
I've watched this video a number of times and keep going back to it as I learn sometime different each time. What a great educational pastry production. You really make this video easy to watch as well as entertaining. I've made many a pie crust over my years of cooking and baking with varied results. I used this recipe recently on a lemon meringue pie and the crust was almost perfect. I know that with just a few more tries I will have perfected it and this will be my new go to pie crust. Thanks KA Flour for putting this up and for this amazing lady that walked us through it.
Bill Roberts thanks so much for taking the time to post. Glad you are learning from the video. The how2heroes team drove up to Vermont and filmed this (along with our 3,000+ other videos of chefs and cooks) to help people achieve great things in their kitchen with confidence and ease. We hope you subscribe to this channel, visit our website, how2heroes.com and share with friends. Happy cooking!!!
I used already made pie crust only rolled a bit thinner after I truly messed up a pie crust recipe when I was 17 years old. After watching my grandmother prepare the best pie crust ever! I’m 69 now and will try this as I was very fearful of pie crust before.
Natural-born teacher! Keep making videos! You make it look SO easy! Will definitely try!!😁👏🏻
Just want to say, thankyou! Your a wonderful teacher!
Your technique is amazing! I used King Arthur's Favorite Pie Crust Recipe using your method of making the dough. The best, most tender and flaky pie dough I have ever made! I love your parchment and spritz/folding method for bringing the dough together, absolutely magical...thank you so much for this brilliant technique! Dora
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Thanks for an excellent lesson in making pie crust. I have always wanted to learn how to do it right. I shared your video with my daughter. She is an aspiring future baker.
Wow! Thank you. I have had to cook gluten-free for a few years. Anxious to try your technique
Hi how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Great tutorial!! Love her approach!
So many happy holidays over the years thanks to your flour - great tutorial!
Really, the best I've seen! I'm not afraid to make a pie crust any longer.
Hi carol how are you. Greetings from California, Great video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Very good teacher - simple, clear and easy to follow thank you so much for sharing.
Thank you, thank you, thank you! I have been miserably failing at pie crusts my entire life. And I consider myself a good cook! My mother used to make fabulous pie crusts, and even though she taught me a lot about cooking and baking, I never could get my crust to be as flaky and tender as hers. I have tried a gazillion different recipes and methods over the years, none worked.
So here I see this, use shortening and butter, leave the butter pieces larger, and when you got to the part where the mixture looks partly wet and partly dry, I said, that's where I can't figure out how to get more water in the mix without overworking it. Your method looks like magic! Dump it onto parchment paper, line it up, fold it over, and if necessary, gently mist some water over it all. Then refrigerate it. Finally, rolling it from the center to the outside only. And refrigerating it again before filling.
This method appears to be exactly what I have been needing forever! I will try it and hope for the best!
Thank you again!
Did you try it?
Susan, I wonder where you are. This is my favorite instruction on how to make pie dough by hand. That spraying and folding technique is the best!! It has helped me to have a never fail pie dough. I hope you’re doing well. Thanks very much.
You are the master of pie crust! Thanks so much for sharing!!
I have been baking pies for years but I watched your video yesterday and I'm amazed when I made that crust it is absolutely incredible and it will be my go-to recipe from now on for pie crust this peach pie made is to die for thank you so much and I appreciate that you did this tutorial you have a wonderful day and God bless
So happy to hear that! Thanks for sharing. Happy baking!
This was a wonderful demo for two reasons; it gives me another way to make a crust especially when Im not sure I put in enough water (Im not intimidated by the process really) and the other is that I just got this pie “pan” and I was confused on how to flute it. Now I can actually use it. LOL! This was a very fine demonstration. Im getting better at baking pies but my mom makes the best pie crust. Thanks very much!
As an aside I learned fairly recently that its important to always add some air to the flour after it has settled. I made a pie crust tonight with this in mind and its absolutely amazing how well the dough prep worked beautifully as if I had always made a beautiful pie dough. Its those little tips that make a big difference. Adding the air and fluffing the flour has made all the difference in my baking. Wish I had been taught this back in the days of Home Economics.
Oh Home Ec. Great class. I wish they still taught that i loved it. Its something all the kids need.
I have looked like a genius because of you, teaching me to make amazing pie crust l, Shepherds pie crust , pot pies crust ... thank you.
thanks for a great presentation which I followed and the result is that - at last - I have now made by hand a fine flaky pie topping - up to now I have never felt my hand made pie toppings - I make my base in my Thermomix 31 processor - were as I hoped they would be - this last one sure is just how I want it to be
BRAVO BRAVO BRAVO!!! Im going to make some beautiful pies this winter. Thank you for simplifying this process.
*Brava