Thank you, King Arthur, for featuring Erin in this "best tips" video! ❤ Her vast baking knowledge, top-notch teaching style and encouraging approach instill confidence in attempting and working toward mastering skills. She deserves the title Queen of Pie!
Pie-leased you asked, Jean 😊 We have a blog that shares about pre-baking/or not! pie crusts! 🥧 (www.kingarthurbaking.com/blog/2021/05/24/why-and-how-to-prebake-pie-crust) Let us know if this helps! -🥐Lily
My par baked crusts seem to come out a lot more juicy or oily than Erin’s beautiful crusts. I do three things differently. Do you think these make a difference? I use vegan butter sticks. I use a glass pie pan. I use a tray to put the pie pan on instead of placing it directly on the baking steel. Often the tray comes out with some melted “butter” on it that has oozed out from the pie crust. However, I have seen this in other UA-cam videos that use real butter. Do you have any suggestions? Doesn’t Erin’s baking steel get oily?
Thanks for helping us troubleshoot! Vegan butter is usually oil-based, so the crust may need more visits to the fridge (or brief visits in the freezer). For the glass pan, as this blog will explain (and more!),, glass pans retain heat in in the glass, itself, which would encourage more melting from the vegan butter. (www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan) What do you think, from here? 😊 -🥐Lily
I use a marble rolling pin when making pie crust and croissant. I put it in the freezer when I’m letting my dough rest. I never see any of your bakers use one and I was wondering why
Hap(pie) you asked, Carole! At the very end of this page (LEARN > RESOURCES > TOOLS AND PANS) (www.kingarthurbaking.com/learn/resources/tools-and-pans), you'll find the "Rolling Pin" section - from that, a snippet, "Our favorite is heavy wood, or stainless steel; the weight of either takes much of the effort out of rolling. A pin that can be chilled before using (e.g., a marble or metal pin) will help keep the fat in piecrust and puff pastry from melting as you roll." Roll away with that marble pin .🤗🥧 -🥐Lily
Ok Erin, you’ve convinced me to try again with pies. Your tips are excellent because you include the explanation. Rolling out the crust after it has chilled and crimping have frustrated me in the past. Your crust looks amazing! You’re a reason to be thankful this season.
Erin, you are a Marvel & SO lovable! Thank you, thank you for all you teach us, while being a fun sweet friend. 👏
We wholeheartedly agree! 😊 -👩🍳Kat
Anything with Erin is going to get ALL the THUMBS UP from me!!!
Erin is the best! I learned so much from her! Great video 😊
It's a delight to work with Erin! 🤍 What pies will you bake with your newfound skills?! -🥐Lily
Amazing Erin 👑 thank you! ❤ this!
Happy baking 🧡! -🍮Nicole
Just in time for Thanksgiving!! Thanks Erin!!!
😄 Pie-lease share how your bakes go! 🥧 -🥐Lily
Thank you, King Arthur, for featuring Erin in this "best tips" video! ❤ Her vast baking knowledge, top-notch teaching style and encouraging approach instill confidence in attempting and working toward mastering skills. She deserves the title Queen of Pie!
Aw, thanks for sharing your Erin-love, Kathy 🥰👑 What flavor(s) of pie await your oven, with Erin's skills? -🥐Lily
@KingArthurBakingCompany Thank you, Lily! Planning to bake several pumpkin and apple pies and some cranberry galettes for Thansgiving. 😊
Halloween's ended but King Arthur really out here hittin us with this video full of WIZARDRY 😯🥧🧙♀🪄
Love that laugh. Thank you for the pro tips...
💛💛💛 -👩🍳Kat
I loved this video. Thank you for posting this.
How long do you think that a parbaked crust needs to cool before you can fill it? An hour or so? Thanks.
Pie-leased you asked, Jean 😊 We have a blog that shares about pre-baking/or not! pie crusts! 🥧 (www.kingarthurbaking.com/blog/2021/05/24/why-and-how-to-prebake-pie-crust) Let us know if this helps! -🥐Lily
My par baked crusts seem to come out a lot more juicy or oily than Erin’s beautiful crusts. I do three things differently. Do you think these make a difference?
I use vegan butter sticks.
I use a glass pie pan.
I use a tray to put the pie pan on instead of placing it directly on the baking steel. Often the tray comes out with some melted “butter” on it that has oozed out from the pie crust. However, I have seen this in other UA-cam videos that use real butter.
Do you have any suggestions?
Doesn’t Erin’s baking steel get oily?
Thanks for helping us troubleshoot!
Vegan butter is usually oil-based, so the crust may need more visits to the fridge (or brief visits in the freezer).
For the glass pan, as this blog will explain (and more!),, glass pans retain heat in in the glass, itself, which would encourage more melting from the vegan butter. (www.kingarthurbaking.com/blog/2022/11/04/best-pie-pan)
What do you think, from here? 😊 -🥐Lily
I use a marble rolling pin when making pie crust and croissant. I put it in the freezer when I’m letting my dough rest. I never see any of your bakers use one and I was wondering why
Hap(pie) you asked, Carole! At the very end of this page (LEARN > RESOURCES > TOOLS AND PANS) (www.kingarthurbaking.com/learn/resources/tools-and-pans), you'll find the "Rolling Pin" section - from that, a snippet, "Our favorite is heavy wood, or stainless steel; the weight of either takes much of the effort out of rolling. A pin that can be chilled before using (e.g., a marble or metal pin) will help keep the fat in piecrust and puff pastry from melting as you roll." Roll away with that marble pin .🤗🥧 -🥐Lily
Do you par bake all your crusts.
No, but it's handy in many cases! It really depends on the type of filling. -🍮Kat
Can I use a pizza stone
You sure can, Alice 😄 Happy baking! -🍮Nicole
Ok Erin, you’ve convinced me to try again with pies. Your tips are excellent because you include the explanation. Rolling out the crust after it has chilled and crimping have frustrated me in the past. Your crust looks amazing! You’re a reason to be thankful this season.
❤❤❤❤❤