Thanks for the feedback, Jane! We'll let our video production team know! In the meantime, you may be interested in this blog post of ours: www.kingarthurbaking.com/blog/2022/11/16/prevent-soggy-pie-bottoms-crust-dust -🍰Grace
Yum!! From our recipe (www.kingarthurbaking.com/recipes/apple-pie-recipe), in the ingredients list, "1/4 cup (85g) boiled cider or 1/4 cup (80g) apple juice concentrate, optional"; and at the bottom of the recipe under "Tips...", "Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide." (www.kingarthurbaking.com/learn/guides/pie-thickener) Hoping these help you get h(apple)y baking 😊🍎 -🥐Lily
What stresses me the most is the part of the process that comes before the video : preparing the dough, more in details, all that comes before rolling. Thanks for making a video or pointing out one that you already done.
My first tip for making a video on failproof pie dough would be to actually include the ingredients in the chapter about ingredients. I think most people already know how to use a rolling pin but with a ton of recipe variations out there, wanting to get a dough that looks like the one in the thumbnail is probably why most people click on the video. As for vodka, it’s interesting what you say and surprising that you say the alcohol evaporates as you are working with the dough. I’ve only tried it a couple of times and I didn’t find this to be the case in my tests. The alcohol evaporated when cooking, leaving an ever so slightly airier crust than without it. Perhaps not enough of a difference to bother with it but definitely not completely pointless. Maybe I was just lucky.
YES PLEASE! First & foremost, thank you so much for the website, hotline, & terrific recipes. I would like more tips, alternatives, & how to’s with all your baking. I’ve relied on King Arthur’s website & videos for a few years. You have never let me down, tho I would greatly appreciate more. I’d love specific tips on soft milk yeast rolls, pizza dough tips, & if/how best to freeze yeast dough for use later when making from scratch.
I like to save those pie dough scraps and put some chocolate chips in the center and make little bite size roll ups. Yum. I'd love to see a video on how to make some of the decorations like Fall leaves or other pretty cut outs for the top crust. I've tried it before and it didn't turn out pretty like in professional baking pictures.
Hi Sophie! We'd recommend checking out our blog article Fancy Pie Crust (www.kingarthurbaking.com/blog/2018/10/26/fancy-pie-crust) for some tips on decorating pies. Happy baking! -👩🍳Morgan
I'd love to see a crimping video! Ive all but given up on pies - I can roll the crusts and get them in the pan just fine, but...then I try to crimp and everything gets ugly
HI Michele! You can check out our video on crimping pie crust here: www.kingarthurbaking.com/videos/baking-skills/how-to-crimp-pie-crust Happy baking! -👩🍳Morgan
You are so adorable, and Yes I would love see more about pie. Show us how to cut the butter, I never know what the size should be when they say to make them 1/2” or so cut into flour, pea size almond size, why etc. also what is the inside temperature of a pie when it’s done? Thank you
You may be happy to learn that we have plenty of pie crust guides and helpful resources on our website! A great place t start would be this one: Say goodbye to burnt pie crust edges www.kingarthurbaking.com/blog/2020/11/11/say-goodbye-to-burnt-pie-crust-edges. The flattened/"melted" pie crust may have more to do with the temperature of your crust and oven. You want the dough to be very cold, and the oven to be full preheated before putting your pie in. We'd love to have a conversation with you about this to extend some help. When you have a moment, please give our free and friendly Baker's Hotline a call at 855-371-BAKE (2253). We look forward to assisting further! -👩🍳Tess
Hi, Julie! We also have a blog article on fun ways to crimp pie crust: www.kingarthurbaking.com/blog/2018/07/18/fun-ways-to-crimp-pie-crust. Happy baking 🥧🧡 -🍮Nicole
You can find all our pie videos here: ua-cam.com/play/PLL06fpXe6ImS-ZFmgV7xCxIhO_zbmSEcU.html There's one about different crimping methods in there, too! 😊 -🍮Kat
The amounts of Flour and other ingredients, you gave both measurements like grams vs cups; they weren't even close. I learned a lot of useful things in making pie crust though.
Hi Barb! It sounds like you had some trouble here but I'm a bit confused about what happened. Could you clarify so we can help to troubleshoot? -👩🍳Morgan
I love taking the scraps rolling out thin and yes spreading a little more butter, brown sugar and sometimes a pinch of cinnamon and a few plump raisons. then roll, cut, bake. I actually like it when the inside of the roll is not quite baked (the outside will be flakey and the inside will be almost pastie. I have friends that will only eat these and not my pie because they like them better.
Hi Valerie, you're in luck! We have a blog post guide on exactly that topic: How to make a lattice pie crust www.kingarthurbaking.com/blog/2021/07/01/how-to-make-a-lattice-pie-crust. Happy baking! -👩🍳Tess
Hi, Jackie! Great question! First, roll your bottom crust and place it in the pan. Crimp or flatten the edge. Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes. At this point your crust is partially prebaked! -🍮Nicole
I use Milk street's recipe for pie dough and have had good results but will never ever use a method where you grate the butter into the flour. OUCH!. You need to read the recipe to get it right, but basically you mix up a slurry of cornstarch and water, mix that in with the flour, then cur in the butter and a couple tablespoons sour cream. It's wonderful and leaves to a higher hydration dough which is still tender. The technique is inspired by Japanese bread making or tangzhou. These tips are very helpful though. I intend to make a Key Lime pie for Easter.
@@KingArthurBakingCompany I just watched a repeat of The French Chef where our beloved Julia Child was making a quiche Lorraine. She was beating her pastry dough to get it pliable enough to roll out as well! She also saved her beans and foil for the blind baking of the pastry shell. That's a great idea.
We sure can, Deborah! We have a handy guide just for this: www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan Please let us know of any more slices of help that we can serve. 😊 -🥐Lily
Flour and water only? Who da thunk? I'll give this a whirl and see how it goes. I'd all but given up on my crusts being anything except a mess. This looks do-able.
@@maxrobertson9008 and Richard Walker, You cut the butter into the flour and salt , either by hand or by machine, then add cold water, but not too much. I like the pie dough recipe from Milk Street which takes a technique from milk bread where you make a slurry with cornstarch and water, heat it briefly in the microwave then chill it and mix it with the flour. Then you add butter and sour cream. This crust rolls out so beautifully and you can't taste the sour cream. I'll take that any day over a pie crust where you grate the butter. OUCH! The tangzhong adds moisture to milk bread and the cornstarch slurry adds moisture to the pie crust in a way that does not make it tough which adding enough water to make an easy to handle dough would.
Hi Doug, it depends on the recipe! Typically you may only need to dock the dough when blind baking to help to prevent the bottom crust from rising up during baking. Hope this helps! -👩🍳Maranda
Thank you. Learned more in 5 mins than all the cookbooks I’ve read. Thank you dear and your whole team for this video. Love the 00 flour for pizzas. Buy that one all the time. Good to know all purpose for crust, but what if I’m using grains in my mill? Assume soft white wheat is good to use.
We're glad you enjoyed this video and are loving our '00' Pizza Flour! If you're milling your own grains at home, a softer wheat will be best but also keep in mind that the amount of water the resulting flour will absorb will likely be different so you might need to adjust. Happy baking! -👩🍳Morgan
that was great! I would like to know how to use the cherry pie filling to make a cherry pie! Do you just make the crust and pour the pie filling in and bake?
Exactly! The Cherry Pie Filling is ready to bake- simply fill your desired crust and bake until the crust is golden brown and the filling is bubbling. Enjoy! -👩🍳Tess
I have been using the pie dough recipe by Susan Reid the past few months and it really brought my pies up to a higher level. What is the difference between hers and the one the is offered by Kye? Are both of the recopies ok for use when using a 10 inch pie dish? This is the best cooking website that I have come across since I began being the full time cook at my home. Regards Steve
Hi Steve! Susan uses the Classic Double Pie Crust from our website and Kye is using the pie crust recipe from our Baking School in this video. Both are suitable for a 10" pie though. Kindly, -👩🍳Morgan
I love to bake. I bake cookies, cakes, yeast breads, quick breaks, and more, but I am super intimidated by pie crusts. It's the rolling that scares me. I never make cookies that need to be rolled either. I've tried and failed. Sometimes too thick, sometimes too thin, often uneven. I'm going to try making a pie using Kye's tips for radiating out from center and not going over edge. btw, does that hold for rolling out cookie dough as well? Thanks.
Hi Marion! Rolling from the center out will help keep the dough round, so if that's what you need for cookie dough then you could use that tip! As for not rolling off the edge, that will help prevent the edges from getting tough and not puffing as much while baking so it would depend on what kind of cookie you're making, if it uses a laminted dough or the butter is cut in like pie dough, then that would apply too. We hope this can help and happy baking! -👩🍳Morgan
I would love to see more videos on crimping and decorating. Especially how to make those beautiful decorative crust tops and keep them that way once baked
Hi, Kathy! Here's a page of some videos we made that feature pie-crust-baking (www.kingarthurbaking.com/search?query=pie%20crust#general_content_index). I'll pass along your suggestion, and in the meantime, please let me know if the link helps you get going on those beautiful pie crusts! -🥐Lily
You're in luck! We have a whole blog post on just this subject: www.kingarthurbaking.com/blog/2018/07/18/fun-ways-to-crimp-pie-crust. Happy crimping! -👩🍳Tess
Another tip - pick up your pie dough and rotate it frequently and even flip it over to rub a little flour into it if it’s getting sticky. You’ll see when it starts to stick and can dust in some more flour as necessary. It’s a bummer to roll out a great shaped crust and find that it’s completely stuck to the counter. A bench scraper is a handy tool to help loosen and lift the dough so you can toss a bit more flour underneath.
That's awesome, Cheryl! Here's my favorite pie blog article from our website: www.kingarthurbaking.com/blog/2020/12/07/pie-baking-tips-from-kate-mcdermott. Happy 🥧 baking! -🍮Nicole
Would love to see more pie content videos. Crimping, start to finish. Interested in all of it. Great tips in this video.
Thanks for that feedback! -👩🍳Morgan
Your video came up on my UA-cam Feed today for the first time! Fabulous video!
Yes, I want to see more Pie Content (Plum) please!
Would like to see lessons on how to make sure your bottom pie crust bakes and doesn't get soggy.
Thanks for the feedback, Jane! We'll let our video production team know! In the meantime, you may be interested in this blog post of ours: www.kingarthurbaking.com/blog/2022/11/16/prevent-soggy-pie-bottoms-crust-dust -🍰Grace
I want to try your apple pie, what can i use instead of Boiled cider and pie filler?
Yum!! From our recipe (www.kingarthurbaking.com/recipes/apple-pie-recipe), in the ingredients list, "1/4 cup (85g) boiled cider or 1/4 cup (80g) apple juice concentrate, optional"; and at the bottom of the recipe under "Tips...", "Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide." (www.kingarthurbaking.com/learn/guides/pie-thickener) Hoping these help you get h(apple)y baking 😊🍎 -🥐Lily
Very helpful.:) Yes to a pie crimping vídeo and also a
2 -pie crust pie vídeo 😊
What stresses me the most is the part of the process that comes before the video : preparing the dough, more in details, all that comes before rolling. Thanks for making a video or pointing out one that you already done.
My first tip for making a video on failproof pie dough would be to actually include the ingredients in the chapter about ingredients. I think most people already know how to use a rolling pin but with a ton of recipe variations out there, wanting to get a dough that looks like the one in the thumbnail is probably why most people click on the video.
As for vodka, it’s interesting what you say and surprising that you say the alcohol evaporates as you are working with the dough. I’ve only tried it a couple of times and I didn’t find this to be the case in my tests. The alcohol evaporated when cooking, leaving an ever so slightly airier crust than without it. Perhaps not enough of a difference to bother with it but definitely not completely pointless. Maybe I was just lucky.
Would love to see all pie related videos, I love pie and want to make the best crust possible and with your help I just might get there.
Hi Linda! You can find all of our pie related videos here: ua-cam.com/play/PLL06fpXe6ImS-ZFmgV7xCxIhO_zbmSEcU.html Happy baking! -👩🍳Morgan
YES PLEASE!
First & foremost, thank you so much for the website, hotline, & terrific recipes. I would like more tips, alternatives, & how to’s with all your baking. I’ve relied on King Arthur’s website & videos for a few years. You have never let me down, tho I would greatly appreciate more. I’d love specific tips on soft milk yeast rolls, pizza dough tips, & if/how best to freeze yeast dough for use later when making from scratch.
I like to save those pie dough scraps and put some chocolate chips in the center and make little bite size roll ups. Yum.
I'd love to see a video on how to make some of the decorations like Fall leaves or other pretty cut outs for the top crust. I've tried it before and it didn't turn out pretty like in professional baking pictures.
Hi Sophie! We'd recommend checking out our blog article Fancy Pie Crust (www.kingarthurbaking.com/blog/2018/10/26/fancy-pie-crust) for some tips on decorating pies. Happy baking! -👩🍳Morgan
I'd love to see a crimping video! Ive all but given up on pies - I can roll the crusts and get them in the pan just fine, but...then I try to crimp and everything gets ugly
HI Michele! You can check out our video on crimping pie crust here: www.kingarthurbaking.com/videos/baking-skills/how-to-crimp-pie-crust Happy baking! -👩🍳Morgan
This video was awesome! Great tips and fun to watch...would love to see more :)
We have a collection of videos for pie right here, Susan! 😊 www.kingarthurbaking.com/videos/pie-qa-with-kate-mcdermott -🥐Lily
Nothing I did not already know.
You are so adorable, and Yes I would love see more about pie. Show us how to cut the butter, I never know what the size should be when they say to make them 1/2” or so cut into flour, pea size almond size, why etc. also what is the inside temperature of a pie when it’s done? Thank you
Your book arrived today and I can't wait to start baking from it.
Butter vs
Lard, would love to see start to finish.
Thanks for sharing your request, Laurie! -👩🍳Morgan
Oh yes please, more videos on how to
Would absolutely love to see more pie-making content.
Stay tuned 📺! We look forward to making pies with you, Laura! -🍮Nicole
More, please. Why do my pie edges flatten or burn while yours are thick and perfect?
You may be happy to learn that we have plenty of pie crust guides and helpful resources on our website! A great place t start would be this one: Say goodbye to burnt pie crust edges www.kingarthurbaking.com/blog/2020/11/11/say-goodbye-to-burnt-pie-crust-edges. The flattened/"melted" pie crust may have more to do with the temperature of your crust and oven. You want the dough to be very cold, and the oven to be full preheated before putting your pie in. We'd love to have a conversation with you about this to extend some help. When you have a moment, please give our free and friendly Baker's Hotline a call at 855-371-BAKE (2253). We look forward to assisting further! -👩🍳Tess
More pie videos please! And thanks!!
Yes to a crimping video. My crusts, lately, seem to fall or shrink - so frustrating.
Hi, Julie! We also have a blog article on fun ways to crimp pie crust: www.kingarthurbaking.com/blog/2018/07/18/fun-ways-to-crimp-pie-crust. Happy baking 🥧🧡 -🍮Nicole
Please show more about pies - like crimping. My pies taste good but I have trouble making them look good. Thanks.
You can find all our pie videos here: ua-cam.com/play/PLL06fpXe6ImS-ZFmgV7xCxIhO_zbmSEcU.html There's one about different crimping methods in there, too! 😊 -🍮Kat
The amounts of Flour and other ingredients, you gave both measurements like grams vs cups; they weren't even close. I learned a lot of useful things in making pie crust though.
Hi Barb! It sounds like you had some trouble here but I'm a bit confused about what happened. Could you clarify so we can help to troubleshoot? -👩🍳Morgan
I love taking the scraps rolling out thin and yes spreading a little more butter, brown sugar and sometimes a pinch of cinnamon and a few plump raisons. then roll, cut, bake. I actually like it when the inside of the roll is not quite baked (the outside will be flakey and the inside will be almost pastie. I have friends that will only eat these and not my pie because they like them better.
Baker's treat! Great use of the unused dough, Gabriella. Thank you for sharing 💚 -🍮Nicole
Would love to see how to weave a pie crust
Hi Valerie, you're in luck! We have a blog post guide on exactly that topic: How to make a lattice pie crust www.kingarthurbaking.com/blog/2021/07/01/how-to-make-a-lattice-pie-crust. Happy baking! -👩🍳Tess
Hot hot should the oven be for a single crust pie---Need to pre bake the crust before adding filling.
Hi, Jackie! Great question! First, roll your bottom crust and place it in the pan. Crimp or flatten the edge. Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes. At this point your crust is partially prebaked! -🍮Nicole
Very helpful. More pie video please.
What a great, fun video. Oh, and informative, too.
This was great, thank you! I'd def love to see a vid on crimping and how to not let your pie sides bake down from the edge. Help!:)
Help is here! This is one of our videos on crimping pie crusts: ua-cam.com/video/jCCUkweYdao/v-deo.html. Happy baking! -🍮Nicole
I use Milk street's recipe for pie dough and have had good results but will never ever use a method where you grate the butter into the flour. OUCH!. You need to read the recipe to get it right, but basically you mix up a slurry of cornstarch and water, mix that in with the flour, then cur in the butter and a couple tablespoons sour cream. It's wonderful and leaves to a higher hydration dough which is still tender. The technique is inspired by Japanese bread making or tangzhou. These tips are very helpful though. I intend to make a Key Lime pie for Easter.
Fascinating! -🍮Kat
@@KingArthurBakingCompany I just watched a repeat of The French Chef where our beloved Julia Child was making a quiche Lorraine. She was beating her pastry dough to get it pliable enough to roll out as well! She also saved her beans and foil for the blind baking of the pastry shell. That's a great idea.
Keep them coming, please. Can you talk about why you were using a metal pan, not a class or ceramic one?
We sure can, Deborah! We have a handy guide just for this: www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan Please let us know of any more slices of help that we can serve. 😊 -🥐Lily
@@KingArthurBakingCompany Amazing, thank you!!
yes how to crimp!
Flour and water only? Who da thunk? I'll give this a whirl and see how it goes. I'd all but given up on my crusts being anything except a mess. This looks do-able.
Yet later she talks about butter......I'm confused.
@@maxrobertson9008 and Richard Walker, You cut the butter into the flour and salt , either by hand or by machine, then add cold water, but not too much. I like the pie dough recipe from Milk Street which takes a technique from milk bread where you make a slurry with cornstarch and water, heat it briefly in the microwave then chill it and mix it with the flour. Then you add butter and sour cream. This crust rolls out so beautifully and you can't taste the sour cream. I'll take that any day over a pie crust where you grate the butter. OUCH! The tangzhong adds moisture to milk bread and the cornstarch slurry adds moisture to the pie crust in a way that does not make it tough which adding enough water to make an easy to handle dough would.
We hope you give this a try! Let us know how it goes! -🍮Nicole
Now did not see pricking crust with a fork once pastry is in pan. Is this no longer recommended?
Hi Doug, it depends on the recipe! Typically you may only need to dock the dough when blind baking to help to prevent the bottom crust from rising up during baking. Hope this helps! -👩🍳Maranda
Thanks good to know
I would love to see a video on making a one-crust recipe that includes butter and shortening using a food processor!
Superb. I love all things King Arthur!
Thank you. Learned more in 5 mins than all the cookbooks I’ve read. Thank you dear and your whole team for this video. Love the 00 flour for pizzas. Buy that one all the time. Good to know all purpose for crust, but what if I’m using grains in my mill? Assume soft white wheat is good to use.
We're glad you enjoyed this video and are loving our '00' Pizza Flour! If you're milling your own grains at home, a softer wheat will be best but also keep in mind that the amount of water the resulting flour will absorb will likely be different so you might need to adjust. Happy baking! -👩🍳Morgan
that was great! I would like to know how to use the cherry pie filling to make a cherry pie! Do you just make the crust and pour the pie filling in and bake?
Exactly! The Cherry Pie Filling is ready to bake- simply fill your desired crust and bake until the crust is golden brown and the filling is bubbling. Enjoy! -👩🍳Tess
I have been using the pie dough recipe by Susan Reid the past few months and it really brought my pies up to a higher level. What is the difference between hers and the one the is offered by Kye? Are both of the recopies ok for use when using a 10 inch pie dish? This is the best cooking website that I have come across since I began being the full time cook at my home.
Regards
Steve
Hi Steve! Susan uses the Classic Double Pie Crust from our website and Kye is using the pie crust recipe from our Baking School in this video. Both are suitable for a 10" pie though. Kindly, -👩🍳Morgan
I love to bake. I bake cookies, cakes, yeast breads, quick breaks, and more, but I am super intimidated by pie crusts. It's the rolling that scares me. I never make cookies that need to be rolled either. I've tried and failed. Sometimes too thick, sometimes too thin, often uneven. I'm going to try making a pie using Kye's tips for radiating out from center and not going over edge. btw, does that hold for rolling out cookie dough as well? Thanks.
Hi Marion! Rolling from the center out will help keep the dough round, so if that's what you need for cookie dough then you could use that tip! As for not rolling off the edge, that will help prevent the edges from getting tough and not puffing as much while baking so it would depend on what kind of cookie you're making, if it uses a laminted dough or the butter is cut in like pie dough, then that would apply too. We hope this can help and happy baking! -👩🍳Morgan
Loved the pie rolling competition 😅
I would love to see more videos on crimping and decorating. Especially how to make those beautiful decorative crust tops and keep them that way once baked
Hi, Kathy! Here's a page of some videos we made that feature pie-crust-baking (www.kingarthurbaking.com/search?query=pie%20crust#general_content_index). I'll pass along your suggestion, and in the meantime, please let me know if the link helps you get going on those beautiful pie crusts! -🥐Lily
Video on Pie filling that is not runny. Stands up, doesn’t fall out when served up.
Try using clear jel.
Yes, would like to know how to easily crimp edges of pie dough! These are great videos. Thank you.
You're in luck! We have a whole blog post on just this subject: www.kingarthurbaking.com/blog/2018/07/18/fun-ways-to-crimp-pie-crust. Happy crimping! -👩🍳Tess
Loved the video! I learned how to better judge the mixing stage.
We're so glad you found it helpful! 💛 -🍮Kat
Yes,please ! As many tips as you have on making pie crusts:)
You're in pie-luck, Kim! 🥰 Our Pie Baking Guide has flakes and flakes of pie tips! Have fun 😉 (www.kingarthurbaking.com/learn/guides) -🥐Lily
yummy!!!!!!!!!!!!!!!!!!!!!!!!!
Yes, more pie.
Another tip - pick up your pie dough and rotate it frequently and even flip it over to rub a little flour into it if it’s getting sticky. You’ll see when it starts to stick and can dust in some more flour as necessary. It’s a bummer to roll out a great shaped crust and find that it’s completely stuck to the counter. A bench scraper is a handy tool to help loosen and lift the dough so you can toss a bit more flour underneath.
Yes I would love to see any and all content for pies and crusts.
That's awesome, Cheryl! Here's my favorite pie blog article from our website: www.kingarthurbaking.com/blog/2020/12/07/pie-baking-tips-from-kate-mcdermott. Happy 🥧 baking! -🍮Nicole
Would love to see crimping and designs
Thank you for watching and stay 📺 tuned for more! Happy baking! -🍮Nicole
Pie crust and I don’t get along till I want to culinary school, now I’m a pro 🤣I add vanilla to my water for flavor about 10%
What a great idea to add vanilla thank you
@@kittykat717 it’s the recipe in my “Go Baking” culinary school text/cookbook
@@tomspiers1658 Thank you I will look for the book
@@kittykat717 it’s expensive $165.00
College text book