My family is from Italy. We had to escape poverty to survive in America. Grandpapa fished in California, & Alaska. He fell in love, & married Grand mama when he was 15, & she was 14, they had 8 wonderful children. He learned English, fished to survive, & help other Italian families in the neighborhood survive. Everyone shared their wares, talent's, good's, & food's. I've always been proud of that. Unfortunately Mom had to leave with my bigger brother's, & I over 2000 miles away to the East. I longed for the closeness of an Italian family. Traditions, unconditional love, & the heritage. That was decades ago, now I have grown, with Grandchildren. I've bought many Italian cookbooks. But you have brought back the art of cooking the Italian way, right from the heart to me. I'm so glad I found your very detailed, & instructional classes. You know the real Italian way to cook. Thank you for giving me more than just a way to cook food, but also my sense of Familia back. Grazia.
Ingredients - I hope this helps to assemble what you need 3 Cups of Flour (I use Pie Flour from the Mennonite store) 1 Tablespoon Sugar ( I use Caster Sugar) 1 Teaspoon salt 2 sticks of Butter 1 egg 3/4 Cup of milk Cling wrap Pastry knives Fork Granite surface Rolling pin
When I remodeled my kitchen, I made sure that they built a granite counter next to an under mounted sink, just like yours. I also installed a garbage disposal in that sink. I use that counter area for all my pastry making, dough rolling, prep work, and veggie chopping. When finished, I just use my bench scraper ( just like your 2) to scrape all the bits and scraps into the sink and PRESTO!!…. Instant clean up! The garbage disposal finishes the job. Any viewers who are building or remodeling a kitchen need to consider this arrangement. It’s so convenient! Oh! BTW… before rolling out dough, I put a baggie of ice on the granite counter for a few minutes… the granite gets nice and cold. Keeping the fat in the dough cold really helps the finished product. I can’t wait to try your recipe and technique…..and I have the perfect area for it. Great video…thanks.
Loved you detailed presentation and explaining how each ingredients would affect each other for flavor making it the world's best pie. It truly is, Joe! You're awesome! Thank you!!! God Bless in your success!
I don't always listen to Joe discuss how to make pie crust; but, when I do all of my neighbors do too. Super loud and proud! Well done good sir, well done. I am now headed to the store for some pastry dough AFTER I put my butter back in the frig to keep it cold. -Brian, Medford Oregon
I use regular a/p flour. Cold everything and work quickly. I use 2 knives to blend anything. My pastry can be rolled immediately, no resting needed. My pastry is almost as flaky as puff, but strong enough to hold a tourtière that is over 2” high. Everyone loves my pastry. My father refused to eat my pie because it wasn’t mom’s. Finally, after watching everyone eat, he took a piece. After one bite, he said “your mom cannot make pastry. This is great!”
Don't you just love it when you can make something better than your mom? My pickled peppers, carrot cake, apple cake, chicken and dumplings, mashed potatoes, spiced spinach, pig feet and fresh neckbones taste way better than my bio mom's and I am proud of that. She was however, an excellent cook, but some things I actually do better.
Ok, i made this crust. I've been cooking for 20 years and pie crust is just a project i've never felt like taking on because i figured id screw it up a few times before i figured it out. This was easy and came out perfect! Couldn't be happier with the results. Thank you.
My pie crust always turns out great. I use bacon fat and sometimes add cinnamon sugar in in if I'm baking an apple pie or pumpkin pie. Also, I use a pastry cutter with a bowl, and cute the fat into the flour until it forms crumbs.
@@carrier7399 Thank You for that bit of information it is appreciated! Every little bit of new info helps. Especially since we are coming up on baking season and all the great smells of the season. Have a good day!!!
Thank you so much. My mother taught me how to make a great pie crust at least 55 years ago. My husband loves my flaky pie crust, but I learned several tips from you today that I believe will make the crust even better. Thank you so much for sharing your knowledge and experience.
I’m getting major props from the old ladies in my family for using this recipe. The milk is the thing that floors them. I love the recipe. The 2 sticks of butter is pure gold. My pie looks like a prop from a movie.
Made this 3 times in a week, perfect every time. I’ve never had so many complements and I am 68 years old. I’ve dumped my old recipe. Thank you sooo much for making this video!
Susey, I'm 68 as well,,, learned so much I'm going to "dump" my mom's southern recipe too,,, not to disparage her impact on me, I love to cook, and she is my inspiration and there is always more to improve, Gran Sally would surely admit that. One change, no more shortening,,, I'm using butter.
@@Sundayschoolnetwork I made a trip to the store, just for the pastry flour! I have some green apples that I know what to do with now! Dutch Apple... yummy! What kinda pie did you make?
I have to tell you. I have never been able to make a good no great! pie crust till I watched this video. It was really was very simple and even my husband liked it(amazing). Thank you so much for sharing
Thank you so much for teaching us, I am very appreciative! Great job!! Also I absolutely love your music choices!! Can you please share what station or channel you listen too? Blessings!!
love watching and listening to your tutorials. The way you explained the importance on not over handling and keeping the crust cold is really helpful. Also the explanation about the flour to use... I look forward to watching more of your tutorials. Thank you :)
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Don’t EVER apologize for taking your time and giving us the extra detail! I am a self taught chef, and you are one of the guys responsible for my education! Thank you for what you do!
6 years ago?!! Omg.. totally enjoyed the knowledge, personality and wisdom here. Enjoy those young years because it's harder to do these things as you get older.
I just made this pie crust and it works, it's so easy to work and shape and pickup and place into the pie pan. You can really see the bits of butter and I tasted the dough raw and it's it wonderful tasting. I just can't believe it! I have always struggled making pie crusts. No more. This is my new go to receipt! You done good Joey! Thanks!
My grandmother is alive and well and living in Joe! This is the exact pie crust that she taught me to make. I am so glad that you not only teach the how but also the why. When it makes sense, it is so much easier to remember. I have had years of having to argue about milk versus water. Finally, I can explain why milk is the better ingredient.
@@harmonymillett2970 I find that water makes it flakier. Also, although I agree about the health aspect of Lard, to me, it makes a flakier pie crust. thin and flaky. Milk makes it tastier, healthier, and more cake-like
I love the inside of pies, but I’ve never liked pie crust. Well, I know why…I always used water instead of milk and I never used butter!! No more Joe, I’ll be making crust the way you do it!! Thank you so very much! This was awesome!!
Hands down the best and easiest way to make homemade pie crust. Thank you for the presentation and education of why. Made some for my pecan pies and they came out perfect. Thanks again Joe
I just made my apple pie with this pie crust recipe and let me tell you, it’s amazing!!! Joe is right!! The bottom crust is not soggy and I totally love the extra rim of the upper crust, it’s so flavorful. Delicious!! Thank you Joe for sharing with us your recipes!!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I know that it's not healthy but lard is my favorite tasting crust hands down, butter comes in second and last but not leastly a two-part lard to one part vegetable shortening or Crisco mixture . Take or leave the sugar, skip the egg unless it's a wash over the top crust. But I prefer milk as a wash for my crust. But I'm going to try this one for Hoots and giggles
@@LGAussie I love making individual little pastry pockets with that pie dough recipe. Always using unsalted butter of course. I never used milking that either.
I love your recipe and method. Prefer not to have to touch the dough, helps so much. Love how the chunks of butter are so visible! That's definitely looks like it will be a delicious crust!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
On my way to the store to get more dough scrapers!!! My husband is a pie FANATIC so I’ve tried many pie crusts and I usually freeze then grate the butter but I’m super duper excited to try this one! I LOVE trying new techniques!
I love cooking but I never attempted pastry as my hands are always hot. Today, at 74, I made my first pie using Joe’s recipe and two scrapers. Perfect! I can’t wait to try scones and other pastries using the same scrapers! THANK YOU!!!
A beautiful and brilliant presentation. Made me feel lik I will be able to make a perfect pie crust. Everything said was accompanied with a logical and factual explanation. Thanks
Awesome tips! For my third try, I froze the butter and flour overnight. I found I could slice the butter very thinly and quickly, before popping it back into the freezer again for a bit. Thank you for the milk tip, as well as THE REASONS for why you do everything - super-important! COOKING IS THE BEST FORM OF CHEMISTRY!!!! An excellent, TRUE ROUGH PUFF.
@@suzettehackney8063 I WAS TAUGHT TO KEEP THE BAG OF FLOUR IN A FREEZER BAG IN THE FREEZER BECAUSE SOMETIMES THE FLOUR GETS LITTLE BUGS IN IT AND FREEZING PREVENTS THEM FROM HATCHING. ACTUALLY I'M GOING TO LOOK THAT UP BECAUSE IT'S YEARS LATER.
Hi Joe, I know this vid is years old, but I have only just found you, and you have absolutely got another new subbie!! I am 70+ years old, self taught cook, and always had compliments on my pastry, However, you have shown here things that I never knew about, the egg and the milk in the pastry being one, and your method of mixing is REALLY going to help me, as I have arthritic hands, and YOUR method is really going to help me out there! I can't wait to get to it and try this out! Just goes to show, you're never too old to learn new stuff!!! Thanks so much for sharing your recipes, AND explaining they why's and wherefores' of all the steps. Awesome video!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I wish I could this video more thumbs up! As a person who love to make pie but has always struggled with the crust, this video is a revelation. Much thanks👍👍👍👍👍
My first time watching you. Marvelous demonstration. Really appreciate the "extra" explanations you give as to why..and I at 75 years of age, just learned a better way to make a "perfect" pie crust. Thank you so much. I have always thought there was a better way, as I never liked using my hands to kneed dough, as you pointed out, that I was making it "tougher". I will purchase a set of those "knives". Great show!!!
Victoria, what he is using to put the crust together are bread knives or scrapers. You can get them at almost any store that has cooking tools. I bought mine at King Arthur. But, I think I will probably try Amazon next time. Mine are nearly 20 years old and look good as new!
This is the best pie crust dough recipe I've ever used. The only thing I did differently was grating frozen butter, which is something I've done for years.
Same here 👋. Learned to shred the butter 5 or 6 years ago and oh boy is that a game changer! Hadn’t thought about an egg tho.. for a savory pie, I’m definitely gonna try it!
I had no idea about the milk started to try it never did I love the way you made the dough your hands are no mess I will do this pretty soon thanks for the tip
New Subscriber!! I appreciate when chefs explain and go in details of why certain ingredients are better than others. I’m definitely going to try this recipe soon.
mitty2575 There’s no such thing as “better” as I’ve enjoyed good delicious food from just about everywhere across the globe... It’s about great tasting food, culture and preference. I’m looking forward to trying this recipe not because it’s so-called “better” but because it will be something interesting, different and hopefully delicious. And keep in mind that certain recipes compliment certain food cultures best. For example, I may not want an Italian bread with my New Orleans Sea Food Gumbo... 🙂👍🏽
Lisa Crowe I think by “better” he’s referring to how the properties of the ingredients can affect the outcome. Protein content in different types of flour or how you work that flour in the dough, for example, can change the texture of the dough. I make foods from all over the world for my restaurant. I agree, I try to use ingredients and components that compliment the dish I’m making. I would buy a nice French baguette to go with a New Orleans Seafood Gumbo.
This is the first example of how to make a perfect pie crust. I have tried and tried but never had these directions or explanation of how to treat the dough. Thank you so much. Gong to make 2 pies today.
Thank you, Joe, for the great instructional video on pie crusts. I especially want to thank you for the tip of egg washing the bottom of the crust instead of poking holes in it, as I was taught that way. I can hardly wait to try it. I’ll let you know how it turned out.
Thanks so much. I made my pie crust along with you. Pausing along the way to make sure I was doing it right. It is fabulous. I have written up the recipe and will be doing it again. Today it is an apple pie!
Hey Joe! Love your tutorials, music, and of course educating me of my heritage! Went to Italy once ad loved being there! I will make the pie crust your way for sure! Thank you and many blessings to you ad family! Ciao💝
This pie crust is beautiful! I just made it and can't wait to see it out of the oven!!! Thank you for your detail of information. I love knowing the why's of cooking and you explained this very thoroughly!!
Love how you explain the details about how each ingredient affects the other ingredients in a scientific way so we understand the mechanics of baking better.
Made your pie crust for turnovers this morning. Beautiful flaky and perfect! I have to admit it was the best recipe I've tried. My food processor wasn't big enough and my mixer wouldn't handle it right, so manually mixed and had plenty of butter pockets. I might shred frozen butter next time. Thanks!!
Looking forward to trying your recipe as it looks amazingly delicious. My grandmother makes an outstanding pie crust that I love. Her recipe is an old fashioned American southern recipe (and we all know southern cooking is so good) that’s similar to yours, except she uses all purpose white flour. Thanks so much. I appreciate and enjoy new opportunities to experience delicious and exciting recipes.
I have been the family pie maker since my grandmother passed. The egg and milk are new to me but they make perfect sense. I will try this this holiday season. 😊
Hello Joe ! Been using your Italian pie crust recipe for a couple yrs now. Yesterday was the second time I used it on chicken pot pie !! Absolutely the best pot pie ever made ! I did it in a Dutch oven with the top open. Deep dish creamy filling and the same cooking time- 375 for 45 minutes- Butter the Dutch oven , add crust , just like your pie and boom BEST EVER !!!
This method makes crust do-able. The last crust I made came out terrible and scared me off - but after seeing this tutorial, I'm going to give it another try. Thanks!
We've always cut in the butter in a stoneware or glass bowl, with 2 butter knives. It takes a few minutes, but has the same results. My mother always used water though, so next time I'll try the milk.
Your video came up as a recommended video and I'm SUPER glad it did.. You back up what I've learned by listening to the inner voice when I was making pastry items such as pie crust.... Butter and Milk make things better vs water and fat/crisco. thank u for sharing your knowledge with us.
Made this pie crust on Saturday for my husband's favorite apple pie. IT IS DELICIOUS!!! I actually used half and half for the milk since I had some I wanted to use up.
Thank you for explaining flours! My dad cooked but didn’t bake. My mother bought pie crusts so I’ve never made one because no one ever explained the differences in them they assume you know…even here on internet, until YOU! ♥️ YAY. I never knew: 1. about difference in flours - HUGE revelation 2. why to lay it on a flat surface 3. milk over water 4. why not to “work it” too much Now I can go to the flour aisle without that deer in the headlight look. 🧑🏻🍳 Thank you! 🙋🏻♀️
I made this pie shell. THANK YOU! I have used many recipes. you explain everything. Mine came out flaky and delicious. My husband even complimented me! I will definitely use this again.
Years ago I had a friend that gave me a pie crust recipe with the egg in it her pies came out looking like cakes they were so fat and fluffy I was amazed I believe I have the recipe again thank you
Hey Joe, Just discovered your site. Appreciated the "real time" video being able to watch and learn the entire process! I started resorting to...yes...gasp...store bought crusts as making them from scratch started becoming to frustrating. Goodbye Marie Callender! hahaha. Can't wait to follow this up with your blueberry pie video. Thanks for showing us "old school".
Oh my gosh!! I’m so excited I found you. I can’t wait to try this. I know this is old but I subbed and absolutely hit the bell. I love the way you weren’t in a big hurry and took the time to really explain what and why you did things the way you do. I think for the first time in my life I can actually make a great pie crust. THANK YOU SP MUCH!
@@Cookingitalianwithjoe Joe - do you use salted or unsalted butter? What about the milk? Do you use whole milk, 1% or 2% milk? Half and half, perhaps? I checked out your website; but the recipe that I see doesn't specify what type of butter or milk to use. If you could shed some light on this; it would be most appreciated by this pie fan!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Joe, I'm absolutely inspired! I haven't made a pie crust in years because it's a mess and just not worth the effort after I found a rather decent one in the grocery store freezer. Nothing has been as good as Mom's. However, if I can do what you demonstrated on my granite countertop, I know your recipe will surpass anything I've ever tasted! Can't wait to get started -- as soon as I finish one more loaf of sourdough bread. ;-) I'm already planning a cherry pie for Christmas dinner. MDH (my darling husband) will be so surprised!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
It took me many tries, in making pie dough. I started using lard and it never made a decent dough. I'm very been following videos on how to make dough pie, and butter is it. What I learned from your video, that you add milk and egg, to add flavor. That makes a whole lot of sense. Thank you, for taking the time, to explain and illustrating.
This is the pie crust I always make. I have had the recipe from my mom. It works every time and I get lots of compliments. Thank you, Mom for my great pie crust recipe.
Joe your amazing! Thank you and thank goodness for your fabulous Grandmother! And YAY for butter! I just made a savory pie crust for my quiche, it was so good I could have eaten the crust all by itself! 😆 Tell us more about your grandmother! You give so many tips and technique! Did you train professionally? It appears so!! I never get tired of watching this video! Thank you!
I so love the "background" music. So often content creators feel the need to add music during post-production and it is louder than the instructions. Great video. I'm not a huge pie fan (don't judge me), but I love this recipe. It's made with love - not electricity.
Great video with good informations thank you! I mostly make my pie crust with butter its the way I learned growing up in Ireland! Thank you for sharing...
My family is from Italy. We had to escape poverty to survive in America. Grandpapa fished in California, & Alaska. He fell in love, & married Grand mama when he was 15, & she was 14, they had 8 wonderful children. He learned English, fished to survive, & help other Italian families in the neighborhood survive. Everyone shared their wares, talent's, good's, & food's. I've always been proud of that. Unfortunately Mom had to leave with my bigger brother's, & I over 2000 miles away to the East.
I longed for the closeness of an Italian family. Traditions, unconditional love, & the heritage.
That was decades ago, now I have grown, with Grandchildren.
I've bought many Italian cookbooks. But you have brought back the art of cooking the Italian way, right from the heart to me. I'm so glad I found your very detailed, & instructional classes. You know the real Italian way to cook. Thank you for giving me more than just a way to cook food, but also my sense of Familia back. Grazia.
I love your story. Thank you for sharing. 💝💐
What part of California did they fish
Here is the recipe: 3 cups of pastry flour, 1 tsp Salt, 1 Tbsp Sugar, 1 egg, 3/4 cups of milk, 2 sticks of butter, cold, cubed
THANK YOU for posting this!
Thanks 👍
what is the weight of stick's of butter?
We don't have such a thing
What's pastry flour? I only see all purpose, self rising, bread, and cake flour in my stores. Thanks 💜
Pastry flour 😢
Thanks from Germany
Ingredients - I hope this helps to assemble what you need
3 Cups of Flour (I use Pie Flour from the Mennonite store)
1 Tablespoon Sugar ( I use Caster Sugar)
1 Teaspoon salt
2 sticks of Butter
1 egg
3/4 Cup of milk
Cling wrap
Pastry knives
Fork
Granite surface
Rolling pin
I was searching if someone had this put on already 😅
Thank you!
Thank you!
@@countrylife8853 me too
Thank you!
When I remodeled my kitchen, I made sure that they built a granite counter next to an under mounted sink, just like yours. I also installed a garbage disposal in that sink. I use that counter area for all my pastry making, dough rolling, prep work, and veggie chopping. When finished, I just use my bench scraper ( just like your 2) to scrape all the bits and scraps into the sink and PRESTO!!…. Instant clean up! The garbage disposal finishes the job. Any viewers who are building or remodeling a kitchen need to consider this arrangement. It’s so convenient! Oh! BTW… before rolling out dough, I put a baggie of ice on the granite counter for a few minutes… the granite gets nice and cold. Keeping the fat in the dough cold really helps the finished product. I can’t wait to try your recipe and technique…..and I have the perfect area for it.
Great video…thanks.
There is nothing better than making pie crust from scratch. TYVM.
THANK YOU, THANK YOU for the real time. You were so lucky to have your grandma and we are so lucky to have you❤️
Loved you detailed presentation and explaining how each ingredients would affect each other for flavor making it the world's best pie. It truly is, Joe! You're awesome! Thank you!!! God Bless in your success!
I don't always listen to Joe discuss how to make pie crust; but, when I do all of my neighbors do too. Super loud and proud! Well done good sir, well done. I am now headed to the store for some pastry dough AFTER I put my butter back in the frig to keep it cold. -Brian, Medford Oregon
I use regular a/p flour. Cold everything and work quickly. I use 2 knives to blend anything.
My pastry can be rolled immediately, no resting needed.
My pastry is almost as flaky as puff, but strong enough to hold a tourtière that is over 2” high. Everyone loves my pastry. My father refused to eat my pie because it wasn’t mom’s. Finally, after watching everyone eat, he took a piece. After one bite, he said “your mom cannot make pastry. This is great!”
Why when I use 2 sticks of butter, it boils in the butter? I can't get it right.
Gale, could you please post me your recipe thank you.
Don't you just love it when you can make something better than your mom? My pickled peppers, carrot cake, apple cake, chicken and dumplings, mashed potatoes, spiced spinach, pig feet and fresh neckbones taste way better than my bio mom's and I am proud of that. She was however, an excellent cook, but some things I actually do better.
Ok, i made this crust. I've been cooking for 20 years and pie crust is just a project i've never felt like taking on because i figured id screw it up a few times before i figured it out. This was easy and came out perfect! Couldn't be happier with the results. Thank you.
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Thank You for your comment! It lets us reading it know that it is not such a drudge after all as some pie crust making can be. Have a good day!
My pie crust always turns out great. I use bacon fat and sometimes add cinnamon sugar in in if I'm baking an apple pie or pumpkin pie. Also, I use a pastry cutter with a bowl, and cute the fat into the flour until it forms crumbs.
@@carrier7399 Thank You for that bit of information it is appreciated! Every little bit of new info helps. Especially since we are coming up on baking season and all the great smells of the season. Have a good day!!!
I’ve found a key to good pie crust is cold butter and making sure you let it rest
Thank you so much. My mother taught me how to make a great pie crust at least 55 years ago. My husband loves my flaky pie crust, but I learned several tips from you today that I believe will make the crust even better. Thank you so much for sharing your knowledge and experience.
I’m getting major props from the old ladies in my family for using this recipe. The milk is the thing that floors them. I love the recipe. The 2 sticks of butter is pure gold. My pie looks like a prop from a movie.
Made this 3 times in a week, perfect every time. I’ve never had so many complements and I am 68 years old. I’ve dumped my old recipe. Thank you sooo much for making this video!
Susey, I'm 68 as well,,, learned so much I'm going to "dump" my mom's southern recipe too,,, not to disparage her impact on me, I love to cook, and she is my inspiration and there is always more to improve, Gran Sally would surely admit that. One change, no more shortening,,, I'm using butter.
Going to make this tonight!
I Love this 6 year old pie vid! It's so fantastic that it's making the rounds still! Recipe is the BEST! 5⭐️'s
@@nikkilovesrocks I made it tonight. It was wonderful!
@@Sundayschoolnetwork I made a trip to the store, just for the pastry flour! I have some green apples that I know what to do with now! Dutch Apple... yummy! What kinda pie did you make?
I have to tell you. I have never been able to make a good no great! pie crust till I watched this video. It was really was very simple and even my husband liked it(amazing). Thank you so much for sharing
Thank you so much for teaching us, I am very appreciative! Great job!! Also I absolutely love your music choices!! Can you please share what station or channel you listen too? Blessings!!
love watching and listening to your tutorials. The way you explained the importance on not over handling and keeping the crust cold is really helpful. Also the explanation about the flour to use... I look forward to watching more of your tutorials. Thank you :)
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Don’t EVER apologize for taking your time and giving us the extra detail! I am a self taught chef, and you are one of the guys responsible for my education! Thank you for what you do!
How much milk
6 years ago?!! Omg.. totally enjoyed the knowledge, personality and wisdom here. Enjoy those young years because it's harder to do these things as you get older.
Age gracefully and thankfully!
j l That's no lie. Ugh. Nothing works right. And, I am aging like bread and not wine.
@@Texas1836 Lol
I just made this pie crust and it works, it's so easy to work and shape and pickup and place into the pie pan. You can really see the bits of butter and I tasted the dough raw and it's it wonderful tasting. I just can't believe it! I have always struggled making pie crusts. No more. This is my new go to receipt! You done good Joey! Thanks!
That's the best pie crust recipe I've ever seen. You explain everything.
My grandmother is alive and well and living in Joe! This is the exact pie crust that she taught me to make. I am so glad that you not only teach the how but also the why. When it makes sense, it is so much easier to remember. I have had years of having to argue about milk versus water. Finally, I can explain why milk is the better ingredient.
Milk makes the cooked food taste better.
Milk has fat in it, besides taste, milk also makes things more moist.
Margi Mackowski-Seif Amen❣️U R the1st person I saw explain to tell why, so people retain it better❣️I ALWAYS THINK THAT‼️ 💗
@@harmonymillett2970 I find that water makes it flakier. Also, although I agree about the health aspect of Lard, to me, it makes a flakier pie crust. thin and flaky. Milk makes it tastier, healthier, and more cake-like
Definitely will try this
its good that you breakdown the anatomy of a good crust.. some people just don't have patience.. thanks 4 sharing..
I love the inside of pies, but I’ve never liked pie crust. Well, I know why…I always used water instead of milk and I never used butter!! No more Joe, I’ll be making crust the way you do it!! Thank you so very much! This was awesome!!
Hands down the best and easiest way to make homemade pie crust. Thank you for the presentation and education of why. Made some for my pecan pies and they came out perfect. Thanks again Joe
Thank you Joe awesome tutorial I have to try this way
Made this pie crust four times it’s so buttery delicious. You really do have the BEST PIE CRUST!!!
1:23
I just made my apple pie with this pie crust recipe and let me tell you, it’s amazing!!! Joe is right!! The bottom crust is not soggy and I totally love the extra rim of the upper crust, it’s so flavorful. Delicious!! Thank you Joe for sharing with us your recipes!!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
I know that it's not healthy but lard is my favorite tasting crust hands down, butter comes in second and last but not leastly a two-part lard to one part vegetable shortening or Crisco mixture . Take or leave the sugar, skip the egg unless it's a wash over the top crust. But I prefer milk as a wash for my crust. But I'm going to try this one for Hoots and giggles
@@LGAussie I love making individual little pastry pockets with that pie dough recipe. Always using unsalted butter of course. I never used milking that either.
I love your recipe and method. Prefer not to have to touch the dough, helps so much. Love how the chunks of butter are so visible! That's definitely looks like it will be a delicious crust!
Thank you for not editing time! I appreciate being able to watch how long it took exactly! I’m so looking forward to trying this recipe!
With that said ;-) you Sir, are a fantastic teacher and thank you for this wonderful recipe!
Thank you kindly!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
@@LGAussie if I may ask, 1 stick of butter is 1/2 cup of butter?
@@RaechelleBennett782
Yes, sweetie. 🌝
Let me know how it turned
out Raechelle! 👍🎃
@@LGAussie Thank you!! 👍
I have never had good luck with pie crust but your method seems to address and resolve the problems I have experienced in the past. thank you!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
On my way to the store to get more dough scrapers!!! My husband is a pie FANATIC so I’ve tried many pie crusts and I usually freeze then grate the butter but I’m super duper excited to try this one! I LOVE trying new techniques!
I just came home from grocery store...so ready to make a pie! Can’t wait to try this recipe. It makes so much sense. Thanks for the explanation!
Needed this recipe. Holiday time...yeeeees. thanks for sharing
The best pie crust I have ever made, thanks a million for your beautiful teachings, I followed them to the letter, and came out magical
I love cooking but I never attempted pastry as my hands are always hot. Today, at 74, I made my first pie using Joe’s recipe and two scrapers. Perfect! I can’t wait to try scones and other pastries using the same scrapers! THANK YOU!!!
A beautiful and brilliant presentation. Made me feel lik I will be able to make a perfect pie crust. Everything said was accompanied with a logical and factual explanation. Thanks
Awesome tips! For my third try, I froze the butter and flour overnight. I found I could slice the butter very thinly and quickly, before popping it back into the freezer again for a bit. Thank you for the milk tip, as well as THE REASONS for why you do everything - super-important! COOKING IS THE BEST FORM OF CHEMISTRY!!!! An excellent, TRUE ROUGH PUFF.
Why do you freeze the flour?
@@suzettehackney8063 I WAS TAUGHT TO KEEP THE BAG OF FLOUR IN A FREEZER BAG IN THE FREEZER BECAUSE SOMETIMES THE FLOUR GETS LITTLE BUGS IN IT AND FREEZING PREVENTS THEM FROM HATCHING.
ACTUALLY I'M GOING TO LOOK THAT UP BECAUSE IT'S YEARS LATER.
I had thought about grating the butter on a little plate and freezing it that way....to have that part already done
Hi Joe, I know this vid is years old, but I have only just found you, and you have absolutely got another new subbie!! I am 70+ years old, self taught cook, and always had compliments on my pastry, However, you have shown here things that I never knew about, the egg and the milk in the pastry being one, and your method of mixing is REALLY going to help me, as I have arthritic hands, and YOUR method is really going to help me out there! I can't wait to get to it and try this out! Just goes to show, you're never too old to learn new stuff!!! Thanks so much for sharing your recipes, AND explaining they why's and wherefores' of all the steps. Awesome video!
Thank You Joe. Your recipe is such a winner. The pie crust came out perfectly and the taste was divine, a lot better than store bought.
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Thankyou for addressing "shortening!"
I wish I could this video more thumbs up! As a person who love to make pie but has always struggled with the crust, this video is a revelation. Much thanks👍👍👍👍👍
I'm so glad I found this video. Hands down this is the best pie crust recipe video I've seen so far.
My first time watching you. Marvelous demonstration. Really appreciate the "extra" explanations you give as to why..and I at 75 years of age, just learned a better way to make a "perfect" pie crust. Thank you so much. I have always thought there was a better way, as I never liked using my hands to kneed dough, as you pointed out, that I was making it "tougher". I will purchase a set of those "knives". Great show!!!
I feel the same way. Best explanation ever. Thanks
Wow...will be my next pie crust!!!
Yes! I think the same! I will make it!
Victoria, what he is using to put the crust together are bread knives or scrapers. You can get them at almost any store that has cooking tools. I bought mine at King Arthur. But, I think I will probably try Amazon next time. Mine are nearly 20 years old and look good as new!
i never made pie before but i shall try your way wish me luck
This is the best pie crust dough recipe I've ever used. The only thing I did differently was grating frozen butter, which is something I've done for years.
I do that too. So much easier to work it in that way.
Thank you
Thanks for sharing. I have been afraid to try making my own crust
Same here 👋. Learned to shred the butter 5 or 6 years ago and oh boy is that a game changer! Hadn’t thought about an egg tho.. for a savory pie, I’m definitely gonna try it!
Thank you for the tip!!!
I had no idea about the milk started to try it never did I love the way you made the dough your hands are no mess I will do this pretty soon thanks for the tip
I love how well you explain the details.
I do too. It’s the details that make all the difference .
New Subscriber!! I appreciate when chefs explain and go in details of why certain ingredients are better than others. I’m definitely going to try this recipe soon.
mitty2575 There’s no such thing as “better” as I’ve enjoyed good delicious food from just about everywhere across the globe... It’s about great tasting food, culture and preference. I’m looking forward to trying this recipe not because it’s so-called “better” but because it will be something interesting, different and hopefully delicious. And keep in mind that certain recipes compliment certain food cultures best. For example, I may not want an Italian bread with my New Orleans Sea Food Gumbo... 🙂👍🏽
He didn’t
say how much milk .?
@@crunchybiscuits4080 I thought he said three fourths cup.
Lisa Crowe I think by “better” he’s referring to how the properties of the ingredients can affect the outcome. Protein content in different types of flour or how you work that flour in the dough, for example, can change the texture of the dough. I make foods from all over the world for my restaurant. I agree, I try to use ingredients and components that compliment the dish I’m making. I would buy a nice French baguette to go with a New Orleans Seafood Gumbo.
@@dianeveilleux6452 yes, because then when he added the beaten egg, it was close to 1 cup total
Cooking 'is' a science! Thank you for the chemistry. This understanding makes a better cook or baker!...
This is the first example of how to make a perfect pie crust. I have tried and tried but never had these directions or explanation of how to treat the dough. Thank you so much. Gong to make 2 pies today.
Thank you for sharing.
My mother-in-law taught me so much the same way. I still have her hand written recipes. Great memories.
I learned a lot about cooking by watching my mother-in-law and father-in-law as well. And of course, my mom taught me a lot.
Nice to have such wonderful memories of your in-laws.
Thank you, Joe, for the great instructional video on pie crusts. I especially want to thank you for the tip of egg washing the bottom of the crust instead of poking holes in it, as I was taught that way. I can hardly wait to try it. I’ll let you know how it turned out.
You should still poke holes. Egg makes the bottom brown up nicely. The holes prevent it from puffing.
@@scottwoodcock3542 Thank You!!!
Thanks so much. I made my pie crust along with you. Pausing along the way to make sure I was doing it right. It is fabulous. I have written up the recipe and will be doing it again. Today it is an apple pie!
Wonderful!
I also come back to the recipe every single time I make this crust to make certain I get it right each time. Thank you Joe
Do nice to see your crust method and recipe. Real time was also very helpful. Thank you. Can't wait to make this one!
Love a man who knows his way around the kitchen...especially Italian
Hey Joe! Love your tutorials, music, and of course educating me of my heritage! Went to Italy once ad loved being there!
I will make the pie crust your way for sure! Thank you and many blessings to you ad family! Ciao💝
This pie crust is beautiful! I just made it and can't wait to see it out of the oven!!! Thank you for your detail of information. I love knowing the why's of cooking and you explained this very thoroughly!!
p
Just made this ...Best pie crust recipe Ever! Never to old to Bake ...76 and now subscribed!
Love how you explain the details about how each ingredient affects the other ingredients in a scientific way so we understand the mechanics of baking better.
Made your pie crust for turnovers this morning. Beautiful flaky and perfect! I have to admit it was the best recipe I've tried. My food processor wasn't big enough and my mixer wouldn't handle it right, so manually mixed and had plenty of butter pockets. I might shred frozen butter next time. Thanks!!
Looking forward to trying your recipe as it looks amazingly delicious. My grandmother makes an outstanding pie crust that I love. Her recipe is an old fashioned American southern recipe (and we all know southern cooking is so good) that’s similar to yours, except she uses all purpose white flour. Thanks so much. I appreciate and enjoy new opportunities to experience delicious and exciting recipes.
I will use Pastry Flour next time...not All purpose.
I have been the family pie maker since my grandmother passed. The egg and milk are new to me but they make perfect sense. I will try this this holiday season. 😊
You did a great job and held my attention but I waited to see you flute the edges. Can't wait to try this new technique. Thank you Joe.
Hello Joe ! Been using your Italian pie crust recipe for a couple yrs now. Yesterday was the second time I used it on chicken pot pie !! Absolutely the best pot pie ever made ! I did it in a Dutch oven with the top open. Deep dish creamy filling and the same cooking time- 375 for 45 minutes- Butter the Dutch oven , add crust , just like your pie and boom BEST EVER !!!
This method makes crust do-able. The last crust I made came out terrible and scared me off - but after seeing this tutorial, I'm going to give it another try. Thanks!
We've always cut in the butter in a stoneware or glass bowl, with 2 butter knives. It takes a few minutes, but has the same results. My mother always used water though, so next time I'll try the milk.
Your video came up as a recommended video and I'm SUPER glad it did.. You back up what I've learned by listening to the inner voice when I was making pastry items such as pie crust.... Butter and Milk make things better vs water and fat/crisco. thank u for sharing your knowledge with us.
Butter makes everything better.😋🤪
Yumm..and excellent instructions for those of us who are intimidated about crust construction that has flaky texture. Thank you!
I made pie for the first time!U followed your recipe. I brought it to thanksgiving dinner. Everyone LOVED it! The crust is so yummy!
I love watching a man cook. I will devinately try your recipe. Looks delicious.
Made this pie crust on Saturday for my husband's favorite apple pie. IT IS DELICIOUS!!! I actually used half and half for the milk since I had some I wanted to use up.
savedbyGrace Wettig
Did it messed up your dough? I liked the idea to used 1/2 and 1/2 because I like fat 😂
Thank you for explaining flours!
My dad cooked but didn’t bake. My mother bought pie crusts so I’ve never made one because no one ever explained the differences in them they assume you know…even here on internet, until YOU! ♥️ YAY.
I never knew:
1. about difference in flours - HUGE revelation
2. why to lay it on a flat surface
3. milk over water
4. why not to “work it” too much
Now I can go to the flour aisle without that deer in the headlight look. 🧑🏻🍳
Thank you! 🙋🏻♀️
I made this pie shell. THANK YOU! I have used many recipes. you explain everything. Mine came out flaky and delicious. My husband even complimented me! I will definitely use this again.
You are so welcome!
Years ago I had a friend that gave me a pie crust recipe with the egg in it her pies came out looking like cakes they were so fat and fluffy I was amazed I believe I have the recipe again thank you
Hey Joe, Just discovered your site. Appreciated the "real time" video being able to watch and learn the entire process! I started resorting to...yes...gasp...store bought crusts as making them from scratch started becoming to frustrating. Goodbye Marie Callender! hahaha. Can't wait to follow this up with your blueberry pie video. Thanks for showing us "old school".
Cutie! Thank you, looks so good. Can't wait to try it.
Perfect! Could not be better than the highest paid chef! Love your style of educating on preparation of any food! Thank you so much for recipe!
I manage the flavor, but cannot seem to master how perfect his looks.
Oh my gosh!! I’m so excited I found you. I can’t wait to try this. I know this is old but I subbed and absolutely hit the bell. I love the way you weren’t in a big hurry and took the time to really explain what and why you did things the way you do. I think for the first time in my life I can actually make a great pie crust. THANK YOU SP MUCH!
Yay! Thank you! Hope you enjoy.
I made the pie crust for apple pie, it’s amazing, buttery, flakey and sturdy! This is the only pie crust recipe I will be making from now on!
Wonderful!
@@Cookingitalianwithjoe Joe - do you use salted or unsalted butter? What about the milk? Do you use whole milk, 1% or 2% milk? Half and half, perhaps? I checked out your website; but the recipe that I see doesn't specify what type of butter or milk to use. If you could shed some light on this; it would be most appreciated by this pie fan!
This is absolutely fantastic! now this is a piecrust! Wonderful thank you so much for sharing!
Terrific instruction...well done video. Gonna try this recipe next crust needed. Thanks.
Thanks for watching!
Three quarters of the way through the video, I fell in love.
thank you Joe! i make pies all the time and this is the best pie crust Ever! thank you! and you are easy on the eye!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
Thanks, Joe! I’m definitely going to have a go at this pastry recipe😊
Made this, all I can say is thank you, it's amazing! Made one change tho, used buttermilk instead of milk to add a bit more flavor, it worked!
How much milk did you add? He never said, but it looked like about a cup.
@@katiecrow3750 3/4 of a cup
@@magicalmystery1964 Good hint, I’ ll do that, too. This demonstration is very helpful
@@magicalmystery1964 Thank You!!!
thank you for explaining the why as well as the how.
Great ways to do a pie crust explain it all I'm listening thank you so very much, blessings!
You are so welcome
Joe, I'm absolutely inspired! I haven't made a pie crust in years because it's a mess and just not worth the effort after I found a rather decent one in the grocery store freezer. Nothing has been as good as Mom's. However, if I can do what you demonstrated on my granite countertop, I know your recipe will surpass anything I've ever tasted! Can't wait to get started -- as soon as I finish one more loaf of sourdough bread. ;-) I'm already planning a cherry pie for Christmas dinner. MDH (my darling husband) will be so surprised!
i love your technique-no food processor required! beautiful!
Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.
It took me many tries, in making pie dough. I started using lard and it never made a decent dough. I'm very been following videos on how to make dough pie, and butter is it. What I learned from your video, that you add milk and egg, to add flavor. That makes a whole lot of sense. Thank you, for taking the time, to explain and illustrating.
Good stuff, Joe 🕊 thanks for creating & sharing this!
This is the pie crust I always make. I have had the recipe from my mom. It works every time and I get lots of compliments. Thank you, Mom for my great pie crust recipe.
Joe your amazing! Thank you and thank goodness for your fabulous Grandmother! And YAY for butter! I just made a savory pie crust for my quiche, it was so good I could have eaten the crust all by itself! 😆 Tell us more about your grandmother! You give so many tips and technique! Did you train professionally? It appears so!! I never get tired of watching this video! Thank you!
As i recall cheffing is his family's trade.
Did you use the sugar for the quiche crust or leave it out since it's savory?
@@trumpeterswan4177 no sugar, but extra black pepper, i like spicy!
I so love the "background" music. So often content creators feel the need to add music during post-production and it is louder than the instructions. Great video. I'm not a huge pie fan (don't judge me), but I love this recipe. It's made with love - not electricity.
Love it. Thank you!!!
This guy knows his stuff. My girlfriend is a Head Chef in Dallas.
Great video with good informations thank you! I mostly make my pie crust with butter its the way I learned growing up in Ireland! Thank you for sharing...
Thanks for sharing!
Love your detail and info. You are the best! Great teacher.
Thank you very much for the class. This is my first time making pie crust.