After making pumpkin pies for Thanksgiving and Christmas for 50 years, I now know why the crust always came away from the filling. Thank you so very much for this information.(PS I am 72.)
Erin. I have no formal training. I’m a 54-year-old father who has always enjoyed cooking. I use a lot of ideas from UA-cam. My family is amazed at my pies. Especially of course… The crust. Because I use butter and I utilize your techniques. It’s kind of cool being a guy that makes better pie than all the other women. LOL. I just wanted to thank you. You’re an incredible baker. You also enjoy what you do and I can tell that. Happy Thanksgiving to you and your family. Thank you for allowing my family to enjoy some of the best pumpkin pies around. Of course… I was asked, Scott, would you please bake a few pies for us? The answer is of course. Thanks Erin
How are you doing today Liz Miller? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
Learned it as a child from the 1948 Betty Crocker Cookbook (edition before that became a 'cookbook' about using Betty Crocker pre-made foods - real baking). Betty Crocker also taught me about 'slip-slide custard pie.' Bake the crus in one tin, completely baked. Bake the custard separately in a well-buttered pie tin that's exactly the same size as the crust tin. When you're ready to serve, just jiggle the custard (may have to warm the bottom if the butter has had a chance to get hard), so that it moves back and forth in the butter. Then slide it into the crispy, fully-cooked crust, wiggle it to settle it in the crust and serve immediately. Any weeping has already happened in the custard tin, not in your crust.
I love her series because I've never been good with pies. My gift was always with scones. I've learned so much and I just love her jovial excitement about pies. She really is the jolly baker.
Erin, what great information. I love how you incorporate the mistakes that happen and how to prevent it. NO one ever addresses these issues, and of course it's going to happen. It's just a matter of time! Thank you from the bottom of my heart for addressing PIES, they can be tricky! Don't ever STOP doing these videos, they are soooo educational. Thank you
Erin McDowel is a new standard from which, we can only make allusions to in the future. In 20 years we’ll be saying, this guy is the male Erin McDowel.
How are you doing today Gorgeous? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
I literally clicked on this video to learn about how to make custard pie. Had no idea pecan pie ( a pie I make frequently) is considered a custard pie. So this whole time, I was intimidated by custard pie - only to find I've been making one for years. I've also learned that my Dad's soggy sweet potato pie can be improved by just pre (par) baking the crust. What a great video. Thank you!! I'm going to check out the other pie videos.
Erin is so enthusiastic about baking and a great teacher. I love that she’s taking 10 mins in the video just to explain what can go wrong and breaking down the science of cooking. Definitely ordering her book!
Aww, Erin, your granny's doily! How very sweet that you shared it with us, and showed us how to use such an item to decorate a pie. Thanks very much, Erin!
Thanks Erin for sharing your knowledge with us! You are so detailed and encouraging. I learnt so much from watching your UA-cam. It is so heartening to see you bake so effortlessly. Learning how the various mistakes can occur sure helps to prevent them. Thank you again!
Having watched all of Erin’s videos on food52, I especially appreciate the pie slice super cut at the end. 🥰 Thank you for teaching and sharing your joy. You are a blessing!
I just recently discovered your videos Erin and am watching every one I can find. I’ve ordered 2 of your books and can’t wait till they arrive Friday so I can dive in to new adventures! I especially enjoyed your episode on the toaster pastries! My grandchildren will love those! You are so fun and a great teacher. Please continue your videos for a long long time!!!!
How are you doing today Brenda Bale? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
Yusef Khan same principle, just pre cook veggies and dry as much as possible. For instance steam broccoli and spread on a tray while hot, when cool blot it with paper towel. With spinach I steam then wring and towel out as much moisture as possible.
I followed Erin's instructions and I made the best crust ever! Easy to follow her instructions and boy is it delicious! Big thanks to Erin! This has been years in the making!
Erin! I discovered you recently and YOU ARE ADORABLE with your pie love!!! Thank you for so many tips and tricks, I feel like I'm in pastry school! Your videos are wonderful, keep it up!
I’m binging this series. Is it possible to do more comprehensive series like this with other categories of desserts? ie cookies, brownies, cakes, etc? Would watch many times and buy all the cookbooks (like I just bought the book on pie 😂)
Erin, I have to say, I really LQQK forward to ANY & ALL of your videos! I have watched other pastry chefs make pies and cakes and none of them compare with yours! You are truly gifted as a pastry chef. Not only do you bake with love but everything you make as you explain in detail how to and not what to do is so awesome. Plus the cakes and pies I have made as a result of your instructions taste amazing! Thank you so much for sharing your recipes.
I love this series! I've learnt so much just listening to Erin, whose desserts are always a delight. She's a fantastic teacher and I love watching these episodes. Thanks for segmenting them with timestamps in the description box, it feels really structured!
She said, "get you in the best pie-shape you've ever been." Then, custard pies are "some of the most misunderstood." Later, "Team Pie. That's me. And I'm the quarterback." So supportive. So understanding. Indeed, if you are the pie in this equation, put a ring on it.
Profound observation, Julian. But don't wait too long- before you select that special person and speak of them in that way (quietly and aloud) forever more. Don't wait, Julian- create the perfection. LOVE
I love your fun attitude! You are such a great chef too I can’t believe how fun you are while making some daunting projects a lot easier for people the way you explain everything. I don’t have room for rolling dough right now but am def excited to get started on cakes and everything from watching your videos. I am a cook for work and got into baking during lockdown last year, starting with cookies and simple cheesecakes. Thanks for being awesome!
Absolutely love Erin’s videos! She is an incredible instructor, I’ve learned so much about baking from watching these videos and now I actually understand many of the mistakes I’ve made in my baking and how to avoid them in the future. Great content, thank you!
Erin, you are the BEST!!!! I truly enjoy your content and how careful you are to explain things to us so we not only know where we went wrong but How To Fix It! Thank you for all you do! 🤗🤗🤗🤗🤗
Love your recipes and have already pre-ordered a copy of your book. I'm not great at making pies but plan on practicing and getting better at them through your book. Can't wait!!
Erin I love your videos made your chocolate cake it was to die for now attempting pie making and can’t wait to get your book than you so much for all you do you are the best
After trying several recipes for German Chocolate pie, (my favorite from Marie Calendar’s) I realized that I could simply use my Mom’s recipe for chocolate pie and add in the other two main ingredients and low and behold it worked! When I visited relatives out of town I took a German Chocolate and a Butterscotch, the German chocolate was gone in a flash, butterscotch not so much, next trip I just baked two GC’s. One other thing, my Mother never tempered the eggs, she put the eggs in with the dry ingredients, and slowly heated the mixture and there were no scrambled eggs, and that’s how I make my cream pies as well. 🤗 So glad I ran across this channel!
Erin's videos are amazing I love how passionate she is about what she does, really good teacher and baker and really funny too, she fullfills the recipes with lots of joy and love! Greets from Germany!
I love Pies and your teaching method, so clear and helpful. I will be watching more of what you offer. Here in Texas we used to have a segment reporter, Mr. Food, and I now use his "My Own Pie Crust" recipe and tip to use equal sugar to flour (1 Tbsp each) sprinkle on bottom of crust before adding filling, then bake, to avoid soggy crust. It hasn't failed me yet.😁
Hi Erin. I am new to your channel and sooooo glad I found you. You are a gal after my own ❤ cuz, I LOVE PIES. I have been baking pies for a verrrry long time, but I must say you have taught this "old dog" (gal) new tricks. I am usually the one in the family in charge of making the Thanksgiving pies: Apple, Pumpkin and Pecan. Usually they turn out pretty good, but sometimes I experience that cracking in the pumpkin. and soggy crust..😕😕 So this time I will follow your recipe and technique to the P, nooo I mean to the T.😂😂😂 I just watched the episode where you baked biscuits with your Dad. You guys are soooo cute.😉😉I am definitely going to try your recipe (luv biscuits). Would love to see you make some scones, another favorite. Any who; can't wait for your cookbook on pies. Can't wait to follow all your tips and recipes especially the custard pies, need I say more, my favorites too. I love how you explain everything in detail. You are a breath of fresh air. I love listening to your beautiful, calming voice. Thank you for sharing. Can't wait for your vid on fruit pies. Thanks again. God Bless and stay safe.🙏🙏🙏
This is my 2nd episode of bake it up a notch with Erin and my pie game has been elevated big time for this Thanksgiving! Very helpful! Can’t wait to try one of those swamp pie recipes! Yum!
You are my new bestest friend for ever!!!!!!!!!!! I LOVE Clafouti. Plum, cherry, blueberry, etc. APPLE prebaked with cinnamon and nutmeg. Off the hook. I love pie!
Great video! Thank you for pronouncing pecan the way we do in the south! Also, your pie trick of removing a fully baked pie from the pie plate I learned from you. And it works every time and, like you said, is a great party trick! Many people don't know that and they are really impressed!
How are you doing today Melissa Piontek? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
For the first time in my life, I made a perfect pumpkin pie! I've been trying to make pumpkin pies for Thanksgiving for forty years and this is the first time it's come out creamy and smooth with a crispy crust. Why don't cookbooks tell you things like mix in the eggs last and that par baking the crust is mandatory? It was also super helpful to see what the pie should look like when it was taken out of the oven. I never would have trusted my pie was done if I hadn't seen it on this video. I'm so grateful! Can you make a Christmas pudding? That's another thing I've been trying, and failing, to make for almost five decades. A video from Bake It Up a Notch would be really helpful.
idk if this really works, but everytime i cook a custard i place an extra baking sheet with water in it under the bake to steam up the oven, depending if I am making a crust or not i take it out or leave it in. It helps keep my custards crack free!!! I learned this from my grandmom!
Yo I carried your book through the airport and now everyone from KY, IL, and Cali is coming over for Thanksgiving. Feeling the pressure to get my par baking correct.
How are you doing today Gorgeous? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
I absolutely love you and this series..I’m learning lots from you and I’ve been baking for 25 years. I put your new book in my calendar so that I can order when it comes out❤️
How are you doing today Jean B? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
I actually want a job as a recipe developer and food writer, and am working on my own cookbook, so I can definitely be a cookbook snob. However…there are certain book purchases that are no-brainers. Your Book on Pie is one of those books. That you’ve included Frangipane makes me even happier!
This is highly underrated content. These videos are so comprehensive, please don't stop making them! Also Erin is the best.
She IS the best!!!
tru tru tru erin is one amazing pastry instructor
I agree. I’ve learned more from her n a few clips than n my life
Totally!
After making pumpkin pies for Thanksgiving and Christmas for 50 years, I now know why the crust always came away from the filling. Thank you so very much for this information.(PS I am 72.)
God bless you dear
I'm not even halfway through the video and I'm floored by everything I just learned
Same. I just clicked because the thumbnail looked good, I wasn't expecting a CIA worthy lesson
Erin. I have no formal training. I’m a 54-year-old father who has always enjoyed cooking. I use a lot of ideas from UA-cam. My family is amazed at my pies. Especially of course… The crust. Because I use butter and I utilize your techniques. It’s kind of cool being a guy that makes better pie than all the other women. LOL. I just wanted to thank you. You’re an incredible baker. You also enjoy what you do and I can tell that. Happy Thanksgiving to you and your family. Thank you for allowing my family to enjoy some of the best pumpkin pies around. Of course… I was asked, Scott, would you please bake a few pies for us? The answer is of course. Thanks Erin
“Something simple, but something special... “ That’s what I love about Erin and her teaching. ❤️
How are you doing today Liz Miller? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
The cornstarch and sugar trick is ingenious! I would’ve never thought of it
Learned it as a child from the 1948 Betty Crocker Cookbook (edition before that became a 'cookbook' about using Betty Crocker pre-made foods - real baking). Betty Crocker also taught me about 'slip-slide custard pie.' Bake the crus in one tin, completely baked. Bake the custard separately in a well-buttered pie tin that's exactly the same size as the crust tin. When you're ready to serve, just jiggle the custard (may have to warm the bottom if the butter has had a chance to get hard), so that it moves back and forth in the butter. Then slide it into the crispy, fully-cooked crust, wiggle it to settle it in the crust and serve immediately. Any weeping has already happened in the custard tin, not in your crust.
I love her series because I've never been good with pies. My gift was always with scones. I've learned so much and I just love her jovial excitement about pies. She really is the jolly baker.
Awww You look so sweet and beautiful 💖. Wish you a wonderful and blessed new week 😍
Good morning!
I am Learning so much from your videos….at 82!!
Your pie baking training is fabulous!
I am grateful indeed!
I love the doily trick, zero waste and a family tradition, so cute.
We really don’t deserve Erin. She’s top tier; best of the best.
Erin, what great information. I love how you incorporate the mistakes that happen and how to prevent it. NO one ever addresses these issues, and of course it's going to happen. It's just a matter of time!
Thank you from the bottom of my heart for addressing PIES, they can be tricky!
Don't ever STOP doing these videos, they are soooo educational. Thank you
Erin McDowel is a new standard from which, we can only make allusions to in the future. In 20 years we’ll be saying, this guy is the male Erin McDowel.
I don't think there is any better content for pies than this. Thank you.
Just have been watching your videos all over again and then this gets released! Love it, Erin‘
Omg SAAAAME
She is the most informative chef I’ve come across on UA-cam
I am fixated on what she is saying, great teacher.
How are you doing today Gorgeous? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
I literally clicked on this video to learn about how to make custard pie. Had no idea pecan pie ( a pie I make frequently) is considered a custard pie. So this whole time, I was intimidated by custard pie - only to find I've been making one for years. I've also learned that my Dad's soggy sweet potato pie can be improved by just pre (par) baking the crust. What a great video. Thank you!! I'm going to check out the other pie videos.
Give this woman her own network!
Erin is so enthusiastic about baking and a great teacher. I love that she’s taking 10 mins in the video just to explain what can go wrong and breaking down the science of cooking. Definitely ordering her book!
Aww, Erin, your granny's doily! How very sweet that you shared it with us, and showed us how to use such an item to decorate a pie. Thanks very much, Erin!
Thanks Erin for sharing your knowledge with us! You are so detailed and encouraging. I learnt so much from watching your UA-cam. It is so heartening to see you bake so effortlessly. Learning how the various mistakes can occur sure helps to prevent them. Thank you again!
Your channel is one of my favorites by far. I always look forward to one of your releases!
Having watched all of Erin’s videos on food52, I especially appreciate the pie slice super cut at the end. 🥰 Thank you for teaching and sharing your joy. You are a blessing!
I just recently discovered your videos Erin and am watching every one I can find. I’ve ordered 2 of your books and can’t wait till they arrive Friday so I can dive in to new adventures! I especially enjoyed your episode on the toaster pastries! My grandchildren will love those! You are so fun and a great teacher. Please continue your videos for a long long time!!!!
Erin you need your own chanel. You are the best! I can't stop watching your videos! Love everything you do
How are you doing today Brenda Bale? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
She's 1 of my favorite baker. Her descriptions on the subjects are very clear! I love you Erin
Love, love, love this baker and this series. So glad I found it.
I like how this video is structured. I wish there was more savory custards explained.
Yusef Khan same principle, just pre cook veggies and dry as much as possible. For instance steam broccoli and spread on a tray while hot, when cool blot it with paper towel. With spinach I steam then wring and towel out as much moisture as possible.
These videos will make us professionals I swear. Thank yoh and God bless you and your work🙏🏽❤️
I followed Erin's instructions and I made the best crust ever! Easy to follow her instructions and boy is it delicious! Big thanks to Erin! This has been years in the making!
Erin! I discovered you recently and YOU ARE ADORABLE with your pie love!!! Thank you for so many tips and tricks, I feel like I'm in pastry school! Your videos are wonderful, keep it up!
OH, I love "bake it up a notch" I can't wait for episode 3. I've learned so much👍
I’m binging this series. Is it possible to do more comprehensive series like this with other categories of desserts? ie cookies, brownies, cakes, etc? Would watch many times and buy all the cookbooks (like I just bought the book on pie 😂)
Love this series! I've learnt so much already.
Erin, I have to say, I really LQQK forward to ANY & ALL of your videos! I have watched other pastry chefs make pies and cakes and none of them compare with yours! You are truly gifted as a pastry chef. Not only do you bake with love but everything you make as you explain in detail how to and not what to do is so awesome. Plus the cakes and pies I have made as a result of your instructions taste amazing! Thank you so much for sharing your recipes.
Yay! More bake it up a notch!!! So excited!
Erin is the absolute best! So informative but also charming and funny and a joy to watch. So glad I discovered her content!
I love this series! I've learnt so much just listening to Erin, whose desserts are always a delight. She's a fantastic teacher and I love watching these episodes. Thanks for segmenting them with timestamps in the description box, it feels really structured!
Finally! The Pie Master I’ve been hoping for! Please keeping making these fantastic videos, Erin!
I so love the "go wrong and what to do" section. I find it really helpful.
Love you Erin. Your the best teacher ever. So glad I found you.
Someday someone will talk about me how Erin talks about pies....
She said, "get you in the best pie-shape you've ever been." Then, custard pies are "some of the most misunderstood." Later, "Team Pie. That's me. And I'm the quarterback." So supportive. So understanding. Indeed, if you are the pie in this equation, put a ring on it.
Love it.
Absolutely
Profound observation, Julian. But don't wait too long- before you select that special person and speak of them in that way (quietly and aloud) forever more. Don't wait, Julian- create the perfection. LOVE
Amen
I love your fun attitude! You are such a great chef too I can’t believe how fun you are while making some daunting projects a lot easier for people the way you explain everything. I don’t have room for rolling dough right now but am def excited to get started on cakes and everything from watching your videos. I am a cook for work and got into baking during lockdown last year, starting with cookies and simple cheesecakes. Thanks for being awesome!
Absolutely love Erin’s videos! She is an incredible instructor, I’ve learned so much about baking from watching these videos and now I actually understand many of the mistakes I’ve made in my baking and how to avoid them in the future. Great content, thank you!
Erin, you are the BEST!!!! I truly enjoy your content and how careful you are to explain things to us so we not only know where we went wrong but How To Fix It! Thank you for all you do! 🤗🤗🤗🤗🤗
Your“teaching skills” are so good! Excellent voice and very easy to understand . Love your sense of humour as well.
Yes! I have been waiting and waiting for another pie video by Erin. She is so talented. Love her 💓
Thanks for sharing your talents with us, Erin!
Love your recipes and have already pre-ordered a copy of your book. I'm not great at making pies but plan on practicing and getting better at them through your book. Can't wait!!
Erin I love your videos made your chocolate cake it was to die for now attempting pie making and can’t wait to get your book than you so much for all you do you are the best
Pie is like a canvas, the world is the limit 😊
i'm in love with your teaching style.💕
Love this series! Erin, you are a goddess baker and teacher. THANK YOU!
Came to this channel for the Sohla, stayed for the sweet recipes. ✌️
You are the baking Queen...the best...and so talented ..You probably win all the state fair pie making contests ...lol
With eggs coming out of my ears, I can’t wait to get your book and start baking custard pies!
You're the best, and so witty.
Wow, shed’s unbelievably good, so knowledgeable! Learned so much from it!
Love this series!! So detailed, and Erin makes it so fun! I wonder how hard it is for her to make the “fail” pies.
I felt called out when she was laughing at the soggy pumpkin pie 😂 never again! let me take some notes....
@@resolecca same with pumpkin pie I like the crust soft It might not look pretty but I bet it tastes amazing
After trying several recipes for German Chocolate pie, (my favorite from Marie Calendar’s) I realized that I could simply use my Mom’s recipe for chocolate pie and add in the other two main ingredients and low and behold it worked! When I visited relatives out of town I took a German Chocolate and a Butterscotch, the German chocolate was gone in a flash, butterscotch not so much, next trip I just baked two GC’s. One other thing, my Mother never tempered the eggs, she put the eggs in with the dry ingredients, and slowly heated the mixture and there were no scrambled eggs, and that’s how I make my cream pies as well. 🤗 So glad I ran across this channel!
Erin's videos are amazing I love how passionate she is about what she does, really good teacher and baker and really funny too, she fullfills the recipes with lots of joy and love! Greets from Germany!
I always wondered why I get a crack on my pumpkin pie! Thank you for explaining things so well!
I didn’t expect myself to get so invested in custard theory but I did
I love Pies and your teaching method, so clear and helpful. I will be watching more of what you offer.
Here in Texas we used to have a segment reporter, Mr. Food, and I now use his "My Own Pie Crust" recipe and tip to use equal sugar to flour (1 Tbsp each) sprinkle on bottom of crust before adding filling, then bake, to avoid soggy crust. It hasn't failed me yet.😁
Hi Erin. I am new to your channel and sooooo glad I found you. You are a gal after my own ❤ cuz, I LOVE PIES. I have been baking pies for a verrrry long time, but I must say you have taught this "old dog" (gal) new tricks. I am usually the one in the family in charge of making the Thanksgiving pies: Apple, Pumpkin and Pecan. Usually they turn out pretty good, but sometimes I experience that cracking in the pumpkin. and soggy crust..😕😕 So this time I will follow your recipe and technique to the P, nooo I mean to the T.😂😂😂 I just watched the episode where you baked biscuits with your Dad. You guys are soooo cute.😉😉I am definitely going to try your recipe (luv biscuits). Would love to see you make some scones, another favorite. Any who; can't wait for your cookbook on pies. Can't wait to follow all your tips and recipes especially the custard pies, need I say more, my favorites too. I love how you explain everything in detail. You are a breath of fresh air. I love listening to your beautiful, calming voice. Thank you for sharing. Can't wait for your vid on fruit pies. Thanks again. God Bless and stay safe.🙏🙏🙏
Amazing sharing of knowledge. Swamp pie is my next pie to try, thank you!
You are a great teacher!! Thank you!
Love your videos, so informative and have learned alot. Also bought your book!! Best ever!!
I feel as though I just took a cooking course on pies. This series is awesome! Can’t wait to purchase your book.
This is my 2nd episode of bake it up a notch with Erin and my pie game has been elevated big time for this Thanksgiving! Very helpful! Can’t wait to try one of those swamp pie recipes! Yum!
What an amazing teacher! She is absolutely brilliant and so much fun.
You are my new bestest friend for ever!!!!!!!!!!! I LOVE Clafouti. Plum, cherry, blueberry, etc. APPLE prebaked with cinnamon and nutmeg. Off the hook. I love pie!
Erin McDowell is so adorable ❤️
It's finally cooler here in southeast Texas so I'm ready to light the oven this weekend. Come on down Erin and lets bake.
I'm from southwest Louisiana, this is very unusual weather for this time of year but well needed after the hurricane.
Again you made an amazing episode of BAKE IT UP A NOTCH, love u Erin 💗
Great video! Thank you for pronouncing pecan the way we do in the south! Also, your pie trick of removing a fully baked pie from the pie plate I learned from you. And it works every time and, like you said, is a great party trick! Many people don't know that and they are really impressed!
I need an Erin McDowell tool line. Or a video about your favorites that I can buy. Love your aesthetic!
I had no idea there was so many different custard pies 🙀 and those crusts are divine ✨🤯
How are you doing today Melissa Piontek? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
Buttermilk pie!!!! The BEST custard pie.
I just discovered you! I love your video about pie. You are so passionate. Thank you!
I can't wait for the next video! You've already inspired me to get a blowtorch from watching your previous videos. 😅
I love custard pies. One of my favorites being the strawberry rhubarb custard pie, specifically with a graham cracker crust.
Erinnnnnnnn.... thank you for all your tutorials .. you are awesome !!
Amazingly educational and delightful
For the first time in my life, I made a perfect pumpkin pie! I've been trying to make pumpkin pies for Thanksgiving for forty years and this is the first time it's come out creamy and smooth with a crispy crust. Why don't cookbooks tell you things like mix in the eggs last and that par baking the crust is mandatory? It was also super helpful to see what the pie should look like when it was taken out of the oven. I never would have trusted my pie was done if I hadn't seen it on this video. I'm so grateful!
Can you make a Christmas pudding? That's another thing I've been trying, and failing, to make for almost five decades. A video from Bake It Up a Notch would be really helpful.
I wasn’t planning to start making pie crusts for holiday pies...until I saw this video 😂 Erin, I’m getting your book ASAP
PIE-IFY! girl get that trademark!
idk if this really works, but everytime i cook a custard i place an extra baking sheet with water in it under the bake to steam up the oven, depending if I am making a crust or not i take it out or leave it in. It helps keep my custards crack free!!! I learned this from my grandmom!
I just purchased your book and can hardly wait for it to arrive! I’m looking forward to sitting down with a cup of tea and reading it cover to cover!
Your videos are full of great tips! I am always looking forward to getting educated by a professional!! Thanks Erin!!
Yo I carried your book through the airport and now everyone from KY, IL, and Cali is coming over for Thanksgiving. Feeling the pressure to get my par baking correct.
Pies that TSA agents prefer are Peach and Chocolate
Thanks so much Erin, this is such a wonderful series!
this series is sooo GOOD please dont stop making it
Those look IRRESISTIBLE! 😍 😍 😍
How are you doing today Gorgeous? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
I absolutely love you and this series..I’m learning lots from you and I’ve been baking for 25 years. I put your new book in my calendar so that I can order when it comes out❤️
How are you doing today Jean B? It's really nice having you on here...I saw your profile on here and i think we definitely are on the same page on many Levels. Trust, Communication, Loving, Honoring, Understanding, Patience and Respecting Your Partner. So crucial to provide balance.
I actually want a job as a recipe developer and food writer, and am working on my own cookbook, so I can definitely be a cookbook snob. However…there are certain book purchases that are no-brainers. Your Book on Pie is one of those books. That you’ve included Frangipane makes me even happier!
I'm looking forward to your next video already!
Great episode in this series. Thanks Erin. ♥️
I love your channel. You are so knowledgeable