BACK AGAIN... Thanks so much. I went ahead and tried the foil around the edges right from the start before you lower the lid... I cut a square, used a 3" pastry ring and a pointy chopstick to score the circle for the center to be cut out. It baked absolutely perfectly. No need to remove it, cuz the crust browns with the foil!! (who'd have thought?) It just avoids the burning. I keep extra foil pieces to put over areas that are cooking too fast on top crust too. You were right DON'T PUSH DOWN~ great tip thanks!!! So far I've made chicken pot pies and tonight a pulled-beef stew pot pie I cut all the shredded beef with scissors so I can chew it ... I'm a granny and that's a challenge for me :D. It was leftover stew with a little wine in it. I added some extra carrots and peas into 1 cup of stew that was a little watery cuz I hadn't thickened it when I originally made it. I put a slurry of 2 TLB cornstarch mixed into 1/4 cup cold water. I gently stirred it in after it had cooked in the microwave for about 3 min. It only took another 1.5 min to cook and was ready for the pie. Ohhhh the smell of that wine sauce man that was tasty! I used 1/3 cup to fill the pie + 1/3 cup to top it when serving. It left 2 more baby food jars of 4 oz each for the next pie. I just froze them. This is stretching my budget and I am getting a lot of variety!! Gets me to eat my veggies too lol. PS I saw another suggest the foil to make a strip that sits below the pie as it cooks so you have a "sling" to lift the hot pie out. Man that worked great too! Oh and also I bought an 8" tortilla press and with the "Left over" dough from the pre-made dough, it makes another bottom I use it for quiches. :D
Yes at first cover the edges but not too long bcz we want to cook them too. I love putting g them in toaster oven to finish them but if you do that WATCH IT CLOSELY, bcz its already half way baked so we don't want to burn it we just want to finish baking it. I haven't tried the philo dough I will soon and when I can find it its hard to find cheap.
you must have watched ken click’s videos too! so glad to see that you don’t have to remove the strip around the edges. i was wondering. and i’m really really excited to try your beef stew pies. that sounds delicious. i’d love your recipe for beef stew if you have it and have the chance to post it. hope you’re doing well!
wanted to add that i saw a lady in Australia that uses tortillas as the crust on top and bottom for when she’s making taco or burrito pies. that sounds awesome and cheap!
@@Justmeandmythoughts55she says there that you don’t need to remove the foil. it should still cook considering how long you’re leaving it there. i love her idea of how to perfectly cut the foil, because i was making the edges pieced together and it was kind of a pain. this makes a perfectly little circle with the middle cut out. so creative and ingenious really.
I’m 77 yrs old, a widow, I’ve watched Ken Clicks videos too. Love the biscuit idea. That’s why I ordered pie maker, just arrived today. Also saw either Dash or video, said to rotate pie half way through for more even baking! Can’t wait to try my new toy! Lol. GBU! 🙏💕
Do not vent the pies not needed. Fill up more so the top is domed , cook. the tops cook perfectly, the tops do not burn. I tend to use puff pastry. Preheat the pie maker too.
Just me, I have a little tip for you for your next little pies....Go ahead & use the same dough you've been using for the bottoms of your pies but , don't use it for the tops ...Instead get & use some PUFF PASTRY DOUGH just for the tops & you'll find the tops will start cooking perfectly to match the bottoms in the correct amount of time & also not having to burn any part of your pie to get it All done...Also , try using a 1/3 cup measuring cup for the right amount of filling for the pie maker, that way you won't need to cut vent holes in the top so the filling won't leak out the top & with puff pastry dough your tops will get thoroughly cooked done & without pie filling leaked all over the top of your pie...It'll be done & pretty too...👌👍👋💃❤💋
Yes, I was doomed to pie failures, and boxed it with the intent of kicking it to the curb.. then I did the pastry crust tip... made a decent pie! I used the crust for the top and bottom, but thanks for the extra tip of using pastry crust for the top, and using the regular pie crust for the bottom!.. Cheers!
Just my two cents... I don't like using puff pastry for pies like this, the texture turns out tough when it's cooked compressed so when you try to cut through it you just end up smashing your pie to death. Maybe there's another alternative?
@@40KoopasWereHere Why did you compress the Puff Pastry Dough ??? The name Alone says I'm supposed to PUFF ...Her directions were to ROLL out the PIE DOUGH to try to make it thinner to try to get it to cook completely , nothing about Rolling Puff Pastry Dough , coz if you do you'll prolly make little crisps out of it 🤗....You can try this ...Use Pue dough for the bottom , Only put 1/3 cup filling in pie , put it in pie maker for about HALF or so the Prescribed time or until it just starts to Brown ...Remove the pie & put it in your Air Fryer for a few minutes , maybe 5 to 8 ( you be the judge ) just enuff time to finish Baking the Top thru & you should have success , I'm sure after a few pies practice you 'll have it down to a science......For another tip , with air fryers spraying with oil helps with browning , so maybe you could either spray or lightly brush the top with melted butter & sprinkle a little Cinnamon Sugar on top before you put it in the air dryer & maybe , just maybe it'll come out Perfect , Done & a little Brown with a nice sweet topping to it ....I'm sure you'll figure it out & make out just fine , Good Luck 🤗
@@arthurwalls9091 Well I didn't for this recipe, but I've used puff pastry in these sorts of pie/sandwich-making tools in the past and that is what causes it to "compress" - you're certainly not giving it free reign to rise up when it's got a lid clamped down over it and it's being cooked like that. Was an assumption for this idea since in the past that was the result when using puff pastry like that.
Roll your pie crust thinner then let bottom crust cook about 30 to 45 seconds. Before adding fruit and pile fruit so the top crust will touch the top of the pie maker.
@@alexanderbozekrandomvideos5920someone above had a great idea of putting the little top cutter on top of the foil and using some chopsticks to score the inside and gently remove the middle so you have a perfectly circle with the middle removed so you can easily just protect the edges, which allows the middle to cook longer and be more uniform in cooking since the edges cook faster being in direct contact with the plates.
I’m suggesting that you don’t preheat the pie maker. That would allow the dough to start cook at the lower temp. Also, as done, the bottom crust is getting pressed in to a sizzling base, then the fill gets measured and added, all before the top even enters the picture. This gives the bottom longer to cook. I’d also bet that the top of the maker is just cooling all the while it is open. Don’t know, just wondering.
Awww thank you so much Larry. The dough cutter came with the pie maker. But you can use a bowl, large cup or a lid from a pot or container,or look online type in dough cutters. Hope this helps let me know Larry.
oh i’m so sorry you’re experiencing that. what is wrong with people? i am just now trying to start my channel over again (used to have a different type of channel and removed a bit after getting sick and changing my life focus) and found it is helpful to put in settings for comments that automatically stops a commenter using certain words, which i think helps. i can’t imagine having anything negative to say about your lovely video. you did a great job!
Check out the youtuber ken click, i think that’s his name, but he created a recipe for crusts that cook well and faster without burning, so you may look into his. i also noticed some use the puff pastry on top and the short crust on the bottom and seem to do really well without burning or needing to cook for so long. also, wolfgang puck has some great ideas, as he put out a little pie maker. i’ve found great ideas and tips watching people in the UK and Australia where making pies as snacks, entire meals, or desserts is very common, so these are used a lot more there. i think if people here knew how versatile making little pies can be for using up leftovers or making something that’s quick and easy to go without needing a separate container maybe they’d be more popular here too. some people say that you need to fill it more, but then of course you run the risk of overflow and a mess to cleanup, so not sure. i think you’re spot on about the 1/3 cup for the contents of the pie. you also can cook more than pies in it. anything that needs a deeper set pan does well like biscuits or even cupcakes from the videos i’ve seen. i bought a few different pie makers to try and i’m going to try to do a series comparing all of them. i know i’m late to the game, but my interest initially was finding something i could use my little solar generator for power without it draining it for when power is out or i’m camping or something and then ended up buying a house that had a broken stove and oven and happened to find a few of the little Dash appliances at Ross and thrift stores and kinda got hooked on the little gadgets. they use a lot less power than my microwave too. i just love the little gadgets. i haven’t found a little dash pie maker yet at a thrift store or ross or anywhere like that, although i haven’t tried home goods yet, but i know dash still makes them. i just try to buy things used and definitely on sale. we have enough crap in the landfills and i don’t want to buy new when there are good used items out there that need a purpose other than polluting the planet. so anyways i haven’t gotten to try the dash one yet, but most of them are very similar so should work similarly. cheers!
@@Justmeandmythoughts55oh that was fast! i just edited my comment because i realized i had posted before, but also thought of something to add. i thought i’d seen your video before but it showed up suggested again so rewatched. are you still using yours?
I just found out why. The tortilla comes out almost like a cracker, overcooked. Darn. I will from now on stick to pie crust dough. The al. foil over the top works good though.
@@donberry6079a lady in the Australia does this for taco and burrito pies, but i don’t think she cooks those as long, although i don’t think she specifies. she has some great ideas though and short cuts, but it’s using a pie maker that has multiple spots to make several - it’s one of the videos for the KMart pie maker and she’s either in Australia or New Zealand, not sure which. i haven’t tried it yet, but maybe she just likes them crispy? however, they don’t look like they’re too overly hard except on the edges. not sure really. that is a good thing to consider.
Fill the pie a little bit more and press top for a few. Or when pie is done but top didnt cook place it in a oven or toaster oven on broil for 2 minutes but watch it so it Doesn't burn
@@cynthiaamitrano8915it absolutely does, also use a strip of foil that goes under the pie and a bit over the edges before you put the bottom crust and filling and such in and when it’s done you can use the little foil “handles” on the side to lift it out of the maker. learned that tip from wolfgang puck.
@@cynthiaamitrano8915i’ve seen people use it on videos and i think i even saw wolfgang puck do it, but i’m not positive on that. i’ve watched so many videos now on these trying to perfect their use and getting ideas for recipes that i forget who has done what 😂
BACK AGAIN... Thanks so much. I went ahead and tried the foil around the edges right from the start before you lower the lid... I cut a square, used a 3" pastry ring and a pointy chopstick to score the circle for the center to be cut out. It baked absolutely perfectly. No need to remove it, cuz the crust browns with the foil!! (who'd have thought?) It just avoids the burning. I keep extra foil pieces to put over areas that are cooking too fast on top crust too. You were right DON'T PUSH DOWN~ great tip thanks!!! So far I've made chicken pot pies and tonight a pulled-beef stew pot pie I cut all the shredded beef with scissors so I can chew it ... I'm a granny and that's a challenge for me :D. It was leftover stew with a little wine in it. I added some extra carrots and peas into 1 cup of stew that was a little watery cuz I hadn't thickened it when I originally made it. I put a slurry of 2 TLB cornstarch mixed into 1/4 cup cold water. I gently stirred it in after it had cooked in the microwave for about 3 min. It only took another 1.5 min to cook and was ready for the pie. Ohhhh the smell of that wine sauce man that was tasty! I used 1/3 cup to fill the pie + 1/3 cup to top it when serving. It left 2 more baby food jars of 4 oz each for the next pie. I just froze them. This is stretching my budget and I am getting a lot of variety!! Gets me to eat my veggies too lol. PS I saw another suggest the foil to make a strip that sits below the pie as it cooks so you have a "sling" to lift the hot pie out. Man that worked great too! Oh and also I bought an 8" tortilla press and with the "Left over" dough from the pre-made dough, it makes another bottom I use it for quiches. :D
Yes at first cover the edges but not too long bcz we want to cook them too. I love putting g them in toaster oven to finish them but if you do that WATCH IT CLOSELY, bcz its already half way baked so we don't want to burn it we just want to finish baking it. I haven't tried the philo dough I will soon and when I can find it its hard to find cheap.
you must have watched ken click’s videos too! so glad to see that you don’t have to remove the strip around the edges. i was wondering. and i’m really really excited to try your beef stew pies. that sounds delicious. i’d love your recipe for beef stew if you have it and have the chance to post it. hope you’re doing well!
wanted to add that i saw a lady in Australia that uses tortillas as the crust on top and bottom for when she’s making taco or burrito pies. that sounds awesome and cheap!
@@Justmeandmythoughts55she says there that you don’t need to remove the foil. it should still cook considering how long you’re leaving it there. i love her idea of how to perfectly cut the foil, because i was making the edges pieced together and it was kind of a pain. this makes a perfectly little circle with the middle cut out. so creative and ingenious really.
I’m 77 yrs old, a widow, I’ve watched Ken Clicks videos too. Love the biscuit idea. That’s why I ordered pie maker, just arrived today. Also saw either Dash or video, said to rotate pie half way through for more even baking! Can’t wait to try my new toy! Lol. GBU! 🙏💕
Do not vent the pies not needed. Fill up more so the top is domed , cook. the tops cook perfectly, the tops do not burn. I tend to use puff pastry. Preheat the pie maker too.
Thank you I’ll try that!
That's been my experience too. Filling it up more so the top is fuller makes it cook in 5 min.
Just me, I have a little tip for you for your next little pies....Go ahead & use the same dough you've been using for the bottoms of your pies but , don't use it for the tops ...Instead get & use some PUFF PASTRY DOUGH just for the tops & you'll find the tops will start cooking perfectly to match the bottoms in the correct amount of time & also not having to burn any part of your pie to get it All done...Also , try using a 1/3 cup measuring cup for the right amount of filling for the pie maker, that way you won't need to cut vent holes in the top so the filling won't leak out the top & with puff pastry dough your tops will get thoroughly cooked done & without pie filling leaked all over the top of your pie...It'll be done & pretty too...👌👍👋💃❤💋
I will do that thank you so much Arthur ! 👊🏽❤
Yes, I was doomed to pie failures, and boxed it with the intent of kicking it to the curb.. then I did the pastry crust tip... made a decent pie! I used the crust for the top and bottom, but thanks for the extra tip of using pastry crust for the top, and using the regular pie crust for the bottom!.. Cheers!
Just my two cents... I don't like using puff pastry for pies like this, the texture turns out tough when it's cooked compressed so when you try to cut through it you just end up smashing your pie to death. Maybe there's another alternative?
@@40KoopasWereHere Why did you compress the Puff Pastry Dough ??? The name Alone says I'm supposed to PUFF ...Her directions were to ROLL out the PIE DOUGH to try to make it thinner to try to get it to cook completely , nothing about Rolling Puff Pastry Dough , coz if you do you'll prolly make little crisps out of it 🤗....You can try this ...Use Pue dough for the bottom , Only put 1/3 cup filling in pie , put it in pie maker for about HALF or so the Prescribed time or until it just starts to Brown ...Remove the pie & put it in your Air Fryer for a few minutes , maybe 5 to 8 ( you be the judge ) just enuff time to finish Baking the Top thru & you should have success , I'm sure after a few pies practice you 'll have it down to a science......For another tip , with air fryers spraying with oil helps with browning , so maybe you could either spray or lightly brush the top with melted butter & sprinkle a little Cinnamon Sugar on top before you put it in the air dryer & maybe , just maybe it'll come out Perfect , Done & a little Brown with a nice sweet topping to it ....I'm sure you'll figure it out & make out just fine , Good Luck 🤗
@@arthurwalls9091 Well I didn't for this recipe, but I've used puff pastry in these sorts of pie/sandwich-making tools in the past and that is what causes it to "compress" - you're certainly not giving it free reign to rise up when it's got a lid clamped down over it and it's being cooked like that. Was an assumption for this idea since in the past that was the result when using puff pastry like that.
Roll your pie crust thinner then let bottom crust cook about 30 to 45 seconds. Before adding fruit and pile fruit so the top crust will touch the top of the pie maker.
I was going to say the same thing: mound the filling so the pastry has good contact with the top of the pie maker.
I use crescent rolls takes about 3 minutes and fill the bottom about 1/2 cup of apple filling perfect!
Wow how was it using those?
Instruction manual says to use 1/3 cup of filling.
I made mine with precooking my apples. It is my kind of sugar free.
Will experiment with home made pastry dough. You did a great job.👍
Thank you Bonnie❤️❤️
I have the pie maker and make many different flavors of pie.
You can add small strips of foil when the crust is getting to brown.
Thank you
I put a square foil over the entire top of the pie. Take the foil off the last few minutes and the top will cook perfectly without any burned spots.
@@alexanderbozekrandomvideos5920someone above had a great idea of putting the little top cutter on top of the foil and using some chopsticks to score the inside and gently remove the middle so you have a perfectly circle with the middle removed so you can easily just protect the edges, which allows the middle to cook longer and be more uniform in cooking since the edges cook faster being in direct contact with the plates.
I’m suggesting that you don’t preheat the pie maker. That would allow the dough to start cook at the lower temp. Also, as done, the bottom crust is getting pressed in to a sizzling base, then the fill gets measured and added, all before the top even enters the picture. This gives the bottom longer to cook. I’d also bet that the top of the maker is just cooling all the while it is open. Don’t know, just wondering.
Thank you I will try again.
I tried this and it works on the bottom, but still needed to use the foil over the edges for the top... thanks for the suggestion!
Sugar free does not mean unsweetened! I think I saw sucralose when you showed the ingredients. It's an artificial sweetener. Just so you're aware.
I found if I filled the the pie a little more the top browned very well. Mine cooked in 3 mins
Where did you get that great dough cutter, I can't find one anywhere. Liked you video, so clear.
Awww thank you so much Larry. The dough cutter came with the pie maker. But you can use a bowl, large cup or a lid from a pot or container,or look online type in dough cutters. Hope this helps let me know Larry.
You need to roll the crust thinner or it will not bake thoroughly. I’m making one later. I had some pie filling left after making baked beans.
Ok thanks!
Can you just bake the bottom crust, no filling. for custard pies???
I've never tried that
yep you can! just don’t fill it past the dough on the bottom and leave a little room even if it’s something that will expand a little.
Ooh, air fryer tip a good one. Someone said air fryer just a convection oven. Opened me up to be more experimental.
🛑 🛑 NEGATIVE COMMENTS WILL GET YOU REPORTED! Go work on building patience!! I’ll do things my way and you go do things your way!!
oh i’m so sorry you’re experiencing that. what is wrong with people? i am just now trying to start my channel over again (used to have a different type of channel and removed a bit after getting sick and changing my life focus) and found it is helpful to put in settings for comments that automatically stops a commenter using certain words, which i think helps. i can’t imagine having anything negative to say about your lovely video. you did a great job!
Check out the youtuber ken click, i think that’s his name, but he created a recipe for crusts that cook well and faster without burning, so you may look into his. i also noticed some use the puff pastry on top and the short crust on the bottom and seem to do really well without burning or needing to cook for so long. also, wolfgang puck has some great ideas, as he put out a little pie maker. i’ve found great ideas and tips watching people in the UK and Australia where making pies as snacks, entire meals, or desserts is very common, so these are used a lot more there. i think if people here knew how versatile making little pies can be for using up leftovers or making something that’s quick and easy to go without needing a separate container maybe they’d be more popular here too.
some people say that you need to fill it more, but then of course you run the risk of overflow and a mess to cleanup, so not sure. i think you’re spot on about the 1/3 cup for the contents of the pie.
you also can cook more than pies in it. anything that needs a deeper set pan does well like biscuits or even cupcakes from the videos i’ve seen.
i bought a few different pie makers to try and i’m going to try to do a series comparing all of them.
i know i’m late to the game, but my interest initially was finding something i could use my little solar generator for power without it draining it for when power is out or i’m camping or something and then ended up buying a house that had a broken stove and oven and happened to find a few of the little Dash appliances at Ross and thrift stores and kinda got hooked on the little gadgets. they use a lot less power than my microwave too. i just love the little gadgets. i haven’t found a little dash pie maker yet at a thrift store or ross or anywhere like that, although i haven’t tried home goods yet, but i know dash still makes them. i just try to buy things used and definitely on sale. we have enough crap in the landfills and i don’t want to buy new when there are good used items out there that need a purpose other than polluting the planet. so anyways i haven’t gotten to try the dash one yet, but most of them are very similar so should work similarly.
cheers!
Thank you 🙏🏼
@@Justmeandmythoughts55oh that was fast! i just edited my comment because i realized i had posted before, but also thought of something to add. i thought i’d seen your video before but it showed up suggested again so rewatched. are you still using yours?
If you roll out the dough a little first it will make the crust thinner and flakier, more like homemade and cook better 🥧
Thank you
I wipe mine out/off with oil on a folded paper towel, easy and keeps it none stick.
Thank you!
where can you get that pie crust cutter?
My pie cutter came with the pie maker. But look online type in, pie crust cutter.
Why not use flour tortillas for the pies?
I just found out why. The tortilla comes out almost like a cracker, overcooked. Darn. I will from now on stick to pie crust dough. The al. foil over the top works good though.
Comes out dry like cardboard ruins everything
@@donberry6079a lady in the Australia does this for taco and burrito pies, but i don’t think she cooks those as long, although i don’t think she specifies. she has some great ideas though and short cuts, but it’s using a pie maker that has multiple spots to make several - it’s one of the videos for the KMart pie maker and she’s either in Australia or New Zealand, not sure which. i haven’t tried it yet, but maybe she just likes them crispy? however, they don’t look like they’re too overly hard except on the edges. not sure really. that is a good thing to consider.
The top of my pie doesn't cook through...any tips
Fill the pie a little bit more and press top for a few. Or when pie is done but top didnt cook place it in a oven or toaster oven on broil for 2 minutes but watch it so it Doesn't burn
You can make biscuits in it too
Really how?
@@Justmeandmythoughts55 check out Ken Click he has a recipe for biscuits with this dash maker.
Ok thank you
No sugar added means they added fake sugar. That pie would be way to sweet.
Sucralose is sugar but modified.
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Use tin foil around the crust edge.
Thank you
i feel so silly for not reading all the comments first before making my comment. i’ve seen so many add this!
cover the edges with a strip of foil
Thanks I’ll try that!
@@Justmeandmythoughts55I don’t think that would work with the little machine.
@@cynthiaamitrano8915it absolutely does, also use a strip of foil that goes under the pie and a bit over the edges before you put the bottom crust and filling and such in and when it’s done you can use the little foil “handles” on the side to lift it out of the maker. learned that tip from wolfgang puck.
@@cynthiaamitrano8915i’ve seen people use it on videos and i think i even saw wolfgang puck do it, but i’m not positive on that. i’ve watched so many videos now on these trying to perfect their use and getting ideas for recipes that i forget who has done what 😂
Yet another comment: I have had best success with................... (drum roll).......regular thin sliced bread!!