BEST pie crust around.... Super flaky & simply devine! I'm amazed! I've been trying recipes for YEARS and thus far, THIS is IT.... Delicious. I had a woman show me her recipe about 20 years ago and I had lost it. It was this good as well and I thought I'd never EVER find another one like it. Praise the Lord!😊😊
I made an apple pie and a sweet potato pie for Thanksgiving using your pie crust recipe. My guests raved about the pies and in all modesty I must say they WERE delicious. Thank you for helping to make our holiday dinner a wonderful and yummy experience!
I have just found your videos. Pie Crust has always been intimidating for me. You have made it look so incredibly easy. I've watched the same video a few times. I would love to see you make a quiche in your your pie crust. Love you cooking method. Oh and not using rice, beans or weights, 👍 love your hack. Looking forward to .ore of your videos ❤
EXCELLENT pie crust!!!!!!!!!! I made two sweet potato pies for Thanksgiving with this. Making 3 sweet potato pies now! Just amazing! I used my kitchen aide!
Hi! Yes, I do recommend covering the crust as needed. It depends what type of pie you are making and if your oven has hot spots. This video starting at 3:33 shows how I shield the crust when needed: ua-cam.com/video/D_hR12uha58/v-deo.htmlsi=u9Opm7xg9xn0iWZV Hope that helps! ❤️, Marie
Hi Marie Thank you so much for sharing this recipe. I can’t wait to make it! A couple of questions for a baking newbie, you say to store in the freezer. Do you do that if you want to use it straight away? Also if you do store it in the freezer, can you fill it and it goes straight in the oven without defrosting?
Hi Marleine! Thanks so much for watching! And great question! That wasn’t very clear at the end what to do :) I always store my crusts in the freezer. Then we you are ready to fill it with something like pumpkin or pecan, you just take out the crust, add the filling, preheat the oven and then bake. I do not defrost it except for a few minutes while the oven is preheating. The frozen crust actually holds its shape much better than a defrosted crust, so working from frozen is always my preference! The only thing to be careful with is that if you’re using a glass or ceramic pie plate, you don’t want to go straight from freezer to oven (the drastic change in temp can cause the plate to crack). If you let it sit at room temp whole you preheat the oven, though, you should be fine :) Let me know if you need anything else!
@@marieskitchen Thank you Marie! I really do not want to give-up on the all butter pie crust but I always have problems! How best to blind bake? Do you use weights? What's the lowest temp? My all butter pie crusts are way too hard. I need soft flakey & tender. Is that possible with butter?
Thank you so much for your video - I've always wondered what I was doing wrong with my pie crust. So today I made it per your video, but when I took the crust out of the refrigerator, it was very crumbly and it tore. Does that mean there wasn't enough water? I did use the amount specified in the recipe and it seemed to hold together when I squeezed some of it before wrapping. I let it warm up a little so that the butter held it together a little better and it tastes great, but I know the dough wasn't quite right.
Marie, thank you for this wonderful recipe. I have been a fan of making piecrust for years in the food processor. My main concern is putting the Pyrex dish in the freezer. We all know Pyrex isn’t made the same anymore. With the change in temperature I’m always afraid that when I put it in the oven it’s going to crack the dish. Any advice would be greatly appreciated!
Marie: Thank you for this recipe. It's similar to other all-butter pie crust recipes I've used in the past but yours provides an excellent explanation of how the butter reacts with the flour and heat. I have a problem, though; it's a problem that's always plagued me when the chilled dough disc is removed from the refrigerator and rolled out into a circle. From the very first roll of my pin, my dough IMMEDIATELY has 5-6 long cracks that emanate almost from the center of the disc. Each crack is a good 4 inches long. I try to "push" the cracks together to create a "crackless" surface to roll but, as you know, that's not a very good solution. FYI: I've followed the instructions to a tee for creating the dough. I just wonder if, after turning the dough out onto the plastic wrap, I am not bringing it together ENOUGH ... for fear of activating the gluten. Thank you in advance for your kind assistance. (And BTW, your aluminum pie plate "hack" for blind/par baking is BRILLIANT! So much better than the parchment paper/beans method I've used over the years.)
Hi! It sounds like your dough is either a little under mixed or more likely a little dry. So yes, I would try bringing it together a bit more in the plastic wrap (warm hands can help soften the butter a bit, which makes it hold together better without overworking the dough). Then, once it has been chilled again, if you’ll notice I use my hands to flatten the dough into a larger disk. That flattening and pressing serves to bring the dough together and warm it up a bit to soften for easier rolling. In addition, in case your dough is too dry, you might try a teaspoon or two more water in your dough when mixing the dough. And if you still get cracks when you roll out the dough, drizzle a few drops of water over / in the cracks. Then press the dough back together, or even form it into a new disc with your hands. I would worry too much about gluten development - as long as you’re not kneading and working the dough (and I can tell from your comment that you’re definitely not 😊) - the crust will be lovely and delicious. Hope that helps. - Marie
Thank you for taking the time to provide your thoughtful explanation. I will take another "crack" at it before Thanksgiving and will let you know how it "turned out." :) @@marieskitchen
Thanks so much for watching! I don’t have a double crust video but I did have a few requests for that so I will make one asap! It’s the same process, just set the second crust on top, trim the edge a bit, then fold the top and bottom crust together to rest on the lip of the plate, then do your decorative edge. Hope that helps a little 😊 Thanks again for watching ❤️
Marie, I really want to make a pie crust, but I have celiac, can I use gluten free flour? So far, all the gf recipes haven't worked for me. Unless I'm doing something wrong. Thanks
Need some help with fruit fillings. New, but so far I’ve made a tasty apple and today a peach pie. The apple crust was under baked, I took it out early, but it showed promise? Peach pie today. Frozen peaches cooked down in 1/2 cup sugar and a bit of heavy cream. I cooked peaches down til very very little liquid remained. Cooled to room temperature before assembling pie. Bottom crust I have in freezer for 20 minutes. Top was on bench top ready to place. Egg wash brushed on top 415 degrees for 20 minutes, then covered edge with foil, 375 degrees for 52 minutes. Top crust looks great. Bottom not fully cooked. More time? Higher temp? So sorry for the wordiness!
Hi Marie! Can you prebake a pie crust, then put in freezer after cooled for a couple weeks to use with custard filling? wanting to make ahead of time, but not fill till later. thank u!
Hi! Thanks for watching! I typically freeze the uncooked crust in the pie plate, wrapped twice in Saran Wrap, and then bake from frozen (let sit on counter about 10 minutes while oven preheats). Then let that cool and add the custard. I have not baked and then frozen the crust unfortunately so I’m not sure how that turns out. It seems like it would be okay but I can’t say from sure from experience 😊 Hope that helps and pls let me know if you need anything else. ❤️, Marie
@@marieskitchen THANK U much for your response! I will probably go with freezing the uncooked for now and later try the prebake, freeze, then finish the bake. will see if it is tough or just not turning out good and post the results! Happy dishes! 🙂
Hi Allison! Without convection. That much hot air circulating around the delicate crust can burn it. Also, want to be sure you e seen my updated pie crust video: ua-cam.com/video/-48zFs152ZM/v-deo.htmlsi=dVE1rA3Nyd-533Oc The one you watched was one of the first videos I made for the channel and it’s a bit cringe 🤣 Thanks again for watching ❤️, Marie
Any notes on how to makke THIS pie crust but still have it flakey & tender? Maybe it's butter that makes the finished pie crust hard? Thank you! Still Trying with Pieing!!
Hey there! Sorry for the very delayed reply! The best way to get a flakey and tender crust with butter is to not overwork the dough (so as not to develop gluten, which can toughen the crust), and to keep the butter in mid-size pieces. The butter melts in the oven and creates space for steam to lift the crust into flakey layers. Butter crusts will never be as flakey as a lard crust, but I think butter tastes better, so I think it’s a fair compromise 😊 You can try adding a splash of apple cider vinegar as part of your 5T water. The acid prevents development of gluten, which can help tenderize the crust. You might also try a pinch of baking powder in your dough - some day this helps create lift. Just not too much vinegar or baking powder because they can throw off the flavor. Hope that helps! Thanks for watching 👍🏻
Hi Marie! I've been making chocolate cream pies these days. Made one today. Still experimenting with the oven temps. Today I baked the crust 425 ONLY for first 15 minutes. The remainder, after removing the beans at 375 for 23 minutes. It's flakey but MORE crispy than if I just did 425 for the first 30 minutes at 425! @@marieskitchen
Hi! Thanks so much for watching 😊 I have a video for a peach and blueberry pie with a lattice top crust: ua-cam.com/video/q4bFfETL6VI/v-deo.html I don’t have a double crust with a full crust on top, but it’s on my to-do list! I’m planning to demonstrate an apple pie, sound okay? Thanks so much for your request! ❤️, Marie
This is the best pie crust recipe on the internet! The best way to make is to use a food processer. I chop my butter into cubes and pulse until it is grainy like corn meal. I add the cold water and pulse until it separates from sides.
Marie, this pie sounds delicious. Are you able to give weight of ingredients rather than cup measurements please. In Australia we don't have sticks of butter and i believe that our cup measurement is different to the US. Many thanks.
Hi! Thanks so much for watching! I have a more recent video of pie crust you might enjoy as well: ua-cam.com/video/-48zFs152ZM/v-deo.htmlsi=9O3LGl-tQsxJCdBD And yes! I will include weights - several people have asked so I’ve started including it in all my new videos. Here is a link to the recipe (and although I have not added weights to it yet I’ll try to do that today 😊): mariesaba.com/recipes/homemade-pie-crust/ Here are the weights; Pie Crust: flour = 170g sugar = 12g salt = 1g* unsalted butter = 113g Water = 70 grams *or use salted butter and leave out salt Thanks for your comment and request - I needed the reminder!! ❤️, Marie
Hi! I only prick the crust if I’m blind baking the crust with no filling. You don’t want to prick the crust for a fruit, pecan, or pumpkin for example because the liquid can seep through the holes and make the crust stick to the plate. Hope that helps! Thanks again for all your good questions! 😊
So I have watched a few videos of the pie crust but you only ever make enough for a single crust is it not a good idea to make enough for a two crust pie all at once or is it better just to do it twice
Hi Kimberly! Thanks for watching 😊 I prefer to make a single crust twice. Making two at once makes it much harder to evenly distribute the butter and water. Hugs, Marie
Hi! Hello! Thanks for watching and for taking time to leave a note 😊 A lot of people have that problem with fruit pies. My current method is to freeze the pie crust before adding the fruit filling. With the frozen dough, the filling doesn’t absorb as much liquid from the fruit filling. Then you put it in a hot oven (415-425 F) for the first 15-20 minutes, and that sets up / crisps up the crust. I have instructions for several pies with this method on my website MarieSaba.com. I think the real enemy for a pie baker is a warm crust going into a warm oven. The crust melts in that environment. I always aim for very cold crust and a hot oven. This video explains more on that topic in the context of blind baking: ua-cam.com/video/zzGVXoANGes/v-deo.html A lot of recipes call for blind baking and it’s never explained very well, so it’s a good skill to know. Some people blind bake their crusts before adding fruit filling, so that’s something to consider as well! Keep me posted and let me know if you have questions along the way! ❤️, Marie
Hi Florence! I do recommend one crust at a time. You can make them back to back without even cleaning the bowl, but for a lot of reasons I prefer to make one at a time. Mainly it’s easier to make sure things get mixed in properly and evenly, with one set of ingredients at a time. ❤️, Marie
Thanks! I'm in charge of pies for Thanksgiving. I'm trying your crust for the first time this year. I made 8 crusts last night using the food processor and it was a remarkably quick (and painless) process! 😊 Looking forward to tomorrow when my daughter and I roll them out. I made pre-made the apples on Sunday (first time for that also). I'm so glad I found you. I've been struggling with so many of the problems you describe in your classes for years. I'll let you know how it goes.@@marieskitchen
Hi Sandra! Thanks for watching 😊 I prefer to make the crusts one at a time. So I just make one after another. I find that the ingredients mix together better when there’s not too much in the bowl. Hope that helps ❤️, Marie
It could be tough on the edges and sides for two reasons. 1) You might have added too much water or overworked the dough. This can make the tough tough instead of flakey after baking. I imagine the bottom is softer due to the liquid in the filling while baking. 2) The edges and sides might have had too much exposure to heat, drying out and darkening the edges. To avoid this you can use a pie shield (store bought or homemade of foil) to protect the crust from getting too brown. Hope that helps! Let me know if you need anything else 😊
Hi Charles! Thanks for subscribing and I’m sorry for not getting recipes out. We had a really stressful spring with my father in law being ill and some other family issues. It’s just me (Marie) that runs the channel and my website, films and edits all the shows, tests and photographs all the recipes, sends emails, etc., so when family issues and illness come up, everything else slows down. I appreciate your patience and understanding. Doing my best. Thanks again, Marie
I went step by step along side the video, but when I it took out of the fridge and started to flatten it crumbled and fell apart. Something like this happens every time I try to make homemade crust.
That happened to me the very first time I baked a pumpkin pie with this recipe what I did was I added more water as I was rolling the pie crust and it worked but make sure the water is freezing cold. It will work trust me it helps.
If I got it right, you can!!! TRUST me!!! Just try again! It's super easy! I never got crust right (only once year and years ago that an old lady taught me and I lost it after so long). This will work!
Hi Susan! I just posted a new video about fixing dry pie crust! Thought it might help helpful: Pie Q&A: How do I fix a DRY pie crust? ua-cam.com/video/QiL3uV2hViU/v-deo.html Hugs, Marie
Hi Rose! I just posted a new video about fixing dry pie crust! Thought it might help helpful: Pie Q&A: How do I fix a DRY pie crust? ua-cam.com/video/QiL3uV2hViU/v-deo.html Hugs, Marie
BEST pie crust around.... Super flaky & simply devine! I'm amazed! I've been trying recipes for YEARS and thus far, THIS is IT.... Delicious.
I had a woman show me her recipe about 20 years ago and I had lost it. It was this good as well and I thought I'd never EVER find another one like it.
Praise the Lord!😊😊
I made an apple pie and a sweet potato pie for Thanksgiving using your pie crust recipe. My guests raved about the pies and in all modesty I must say they WERE delicious. Thank you for helping to make our holiday dinner a wonderful and yummy experience!
Wonderful to hear Robert! Thanks so much for the feedback ❤️
I have just found your videos. Pie Crust has always been intimidating for me. You have made it look so incredibly easy. I've watched the same video a few times. I would love to see you make a quiche in your your pie crust. Love you cooking method. Oh and not using rice, beans or weights, 👍 love your hack. Looking forward to .ore of your videos ❤
EXCELLENT pie crust!!!!!!!!!!
I made two sweet potato pies for Thanksgiving with this. Making 3 sweet potato pies now!
Just amazing!
I used my kitchen aide!
Hi! Wonderful! So great to hear 🥰 Thank you for watching and taking time to leave such a nice note. Big hugs, Marie
Going to try this and absolutely loved all the tips!!!
Made this before and it's great. I just got a dough maker can I use that?
Marie, Thank you for an awesome video! Do you recommend covering the crust with foil when baking to avoid it browning too fast?
Hi! Yes, I do recommend covering the crust as needed. It depends what type of pie you are making and if your oven has hot spots. This video starting at 3:33 shows how I shield the crust when needed:
ua-cam.com/video/D_hR12uha58/v-deo.htmlsi=u9Opm7xg9xn0iWZV
Hope that helps! ❤️, Marie
Hi Marie
Thank you so much for sharing this recipe. I can’t wait to make it! A couple of questions for a baking newbie, you say to store in the freezer. Do you do that if you want to use it straight away? Also if you do store it in the freezer, can you fill it and it goes straight in the oven without defrosting?
Hi Marleine! Thanks so much for watching! And great question! That wasn’t very clear at the end what to do :) I always store my crusts in the freezer. Then we you are ready to fill it with something like pumpkin or pecan, you just take out the crust, add the filling, preheat the oven and then bake. I do not defrost it except for a few minutes while the oven is preheating. The frozen crust actually holds its shape much better than a defrosted crust, so working from frozen is always my preference! The only thing to be careful with is that if you’re using a glass or ceramic pie plate, you don’t want to go straight from freezer to oven (the drastic change in temp can cause the plate to crack). If you let it sit at room temp whole you preheat the oven, though, you should be fine :) Let me know if you need anything else!
@@marieskitchen Thank you Marie! I really do not want to give-up on the all butter pie crust but I always have problems! How best to blind bake? Do you use weights? What's the lowest temp? My all butter pie crusts are way too hard. I need soft flakey & tender. Is that possible with butter?
Thank you for this video. I do have a question. Will the glass pie pan crack if it’s cold when you put it in the hot oven?
Marie,I love your videos…was wondering if you need to blind bake your crust for the pumpkin pie recipe. Thanks!
Thank you so much for your video - I've always wondered what I was doing wrong with my pie crust. So today I made it per your video, but when I took the crust out of the refrigerator, it was very crumbly and it tore. Does that mean there wasn't enough water? I did use the amount specified in the recipe and it seemed to hold together when I squeezed some of it before wrapping. I let it warm up a little so that the butter held it together a little better and it tastes great, but I know the dough wasn't quite right.
Marie, thank you for this wonderful recipe. I have been a fan of making piecrust for years in the food processor. My main concern is putting the Pyrex dish in the freezer. We all know Pyrex isn’t made the same anymore. With the change in temperature I’m always afraid that when I put it in the oven it’s going to crack the dish. Any advice would be greatly appreciated!
Thanks !
Marie: Thank you for this recipe. It's similar to other all-butter pie crust recipes I've used in the past but yours provides an excellent explanation of how the butter reacts with the flour and heat. I have a problem, though; it's a problem that's always plagued me when the chilled dough disc is removed from the refrigerator and rolled out into a circle. From the very first roll of my pin, my dough IMMEDIATELY has 5-6 long cracks that emanate almost from the center of the disc. Each crack is a good 4 inches long. I try to "push" the cracks together to create a "crackless" surface to roll but, as you know, that's not a very good solution. FYI: I've followed the instructions to a tee for creating the dough. I just wonder if, after turning the dough out onto the plastic wrap, I am not bringing it together ENOUGH ... for fear of activating the gluten. Thank you in advance for your kind assistance. (And BTW, your aluminum pie plate "hack" for blind/par baking is BRILLIANT! So much better than the parchment paper/beans method I've used over the years.)
Hi! It sounds like your dough is either a little under mixed or more likely a little dry.
So yes, I would try bringing it together a bit more in the plastic wrap (warm hands can help soften the butter a bit, which makes it hold together better without overworking the dough). Then, once it has been chilled again, if you’ll notice I use my hands to flatten the dough into a larger disk. That flattening and pressing serves to bring the dough together and warm it up a bit to soften for easier rolling.
In addition, in case your dough is too dry, you might try a teaspoon or two more water in your dough when mixing the dough. And if you still get cracks when you roll out the dough, drizzle a few drops of water over / in the cracks. Then press the dough back together, or even form it into a new disc with your hands. I would worry too much about gluten development - as long as you’re not kneading and working the dough (and I can tell from your comment that you’re definitely not 😊) - the crust will be lovely and delicious. Hope that helps. - Marie
Thank you for taking the time to provide your thoughtful explanation. I will take another "crack" at it before Thanksgiving and will let you know how it "turned out." :) @@marieskitchen
Please do 😊
Do you have a video on how to make a double pie crust? Like for a Turkey pot pie.
Thanks so much for watching! I don’t have a double crust video but I did have a few requests for that so I will make one asap! It’s the same process, just set the second crust on top, trim the edge a bit, then fold the top and bottom crust together to rest on the lip of the plate, then do your decorative edge. Hope that helps a little 😊 Thanks again for watching ❤️
Thank you!! My turkey pot pie is in the oven. 🤞🏼
Marie, I really want to make a pie crust, but I have celiac, can I use gluten free flour? So far, all the gf recipes haven't worked for me. Unless I'm doing something wrong. Thanks
Hi! Here’s my GF pie crust recipe:
ua-cam.com/video/6CXfO0qrZgQ/v-deo.htmlsi=tpZqxTCUopx0zzs6
Let me know if you need anything else ❤️, Marie
Perfect. Thank you!
Need some help with fruit fillings. New, but so far I’ve made a tasty apple and today a peach pie. The apple crust was under baked, I took it out early, but it showed promise? Peach pie today. Frozen peaches cooked down in 1/2 cup sugar and a bit of heavy cream. I cooked peaches down til very very little liquid remained. Cooled to room temperature before assembling pie. Bottom crust I have in freezer for 20 minutes. Top was on bench top ready to place. Egg wash brushed on top
415 degrees for 20 minutes, then covered edge with foil, 375 degrees for 52 minutes.
Top crust looks great. Bottom not fully cooked. More time? Higher temp?
So sorry for the wordiness!
Hi Marie! Can you prebake a pie crust, then put in freezer after cooled for a couple weeks to use with custard filling? wanting to make ahead of time, but not fill till later. thank u!
Hi! Thanks for watching! I typically freeze the uncooked crust in the pie plate, wrapped twice in Saran Wrap, and then bake from frozen (let sit on counter about 10 minutes while oven preheats). Then let that cool and add the custard. I have not baked and then frozen the crust unfortunately so I’m not sure how that turns out. It seems like it would be okay but I can’t say from sure from experience 😊 Hope that helps and pls let me know if you need anything else. ❤️, Marie
@@marieskitchen THANK U much for your response! I will probably go with freezing the uncooked for now and later try the prebake, freeze, then finish the bake. will see if it is tough or just not turning out good and post the results! Happy dishes! 🙂
Hi Maria, l baked a pumpkin pie without par baking the crust and it didn’t bake all the way. What do you recommend?
Do you ever make a crust with shortening for those that can't tolerate dairy
Hi Marie, should pies be baked with convection or without??
Hi Allison! Without convection. That much hot air circulating around the delicate crust can burn it. Also, want to be sure you e seen my updated pie crust video:
ua-cam.com/video/-48zFs152ZM/v-deo.htmlsi=dVE1rA3Nyd-533Oc
The one you watched was one of the first videos I made for the channel and it’s a bit cringe 🤣 Thanks again for watching ❤️, Marie
Any notes on how to makke THIS pie crust but still have it flakey & tender? Maybe it's butter that makes the finished pie crust hard? Thank you! Still Trying with Pieing!!
Hey there! Sorry for the very delayed reply! The best way to get a flakey and tender crust with butter is to not overwork the dough (so as not to develop gluten, which can toughen the crust), and to keep the butter in mid-size pieces. The butter melts in the oven and creates space for steam to lift the crust into flakey layers. Butter crusts will never be as flakey as a lard crust, but I think butter tastes better, so I think it’s a fair compromise 😊 You can try adding a splash of apple cider vinegar as part of your 5T water. The acid prevents development of gluten, which can help tenderize the crust. You might also try a pinch of baking powder in your dough - some day this helps create lift. Just not too much vinegar or baking powder because they can throw off the flavor. Hope that helps! Thanks for watching 👍🏻
Hi Marie! I've been making chocolate cream pies these days. Made one today. Still experimenting with the oven temps. Today I baked the crust 425 ONLY for first 15 minutes. The remainder, after removing the beans at 375 for 23 minutes. It's flakey but MORE crispy than if I just did 425 for the first 30 minutes at 425!
@@marieskitchen
Do you have video of a 2 crust pie?
Hi! Thanks so much for watching 😊 I have a video for a peach and blueberry pie with a lattice top crust:
ua-cam.com/video/q4bFfETL6VI/v-deo.html
I don’t have a double crust with a full crust on top, but it’s on my to-do list! I’m planning to demonstrate an apple pie, sound okay? Thanks so much for your request! ❤️, Marie
This is the best pie crust recipe on the internet! The best way to make is to use a food processer. I chop my butter into cubes and pulse until it is grainy like corn meal. I add the cold water and pulse until it separates from sides.
How long can you keep dough in fridge before rolling out?
Marie, this pie sounds delicious. Are you able to give weight of ingredients rather than cup measurements please. In Australia we don't have sticks of butter and i believe that our cup measurement is different to the US. Many thanks.
Hi! Thanks so much for watching! I have a more recent video of pie crust you might enjoy as well:
ua-cam.com/video/-48zFs152ZM/v-deo.htmlsi=9O3LGl-tQsxJCdBD
And yes! I will include weights - several people have asked so I’ve started including it in all my new videos.
Here is a link to the recipe (and although I have not added weights to it yet I’ll try to do that today 😊):
mariesaba.com/recipes/homemade-pie-crust/
Here are the weights;
Pie Crust:
flour = 170g
sugar = 12g
salt = 1g*
unsalted butter = 113g
Water = 70 grams
*or use salted butter and leave out salt
Thanks for your comment and request - I needed the reminder!! ❤️, Marie
❤
Hi Marie! You don't prick the crust before you freeze it? If it's a custard pie how long do you blind bake it? Need any pie weights? Thank you!!!
Hi! I only prick the crust if I’m blind baking the crust with no filling. You don’t want to prick the crust for a fruit, pecan, or pumpkin for example because the liquid can seep through the holes and make the crust stick to the plate. Hope that helps! Thanks again for all your good questions! 😊
How long do you bake a blind bake and at what temperature?
So I have watched a few videos of the pie crust but you only ever make enough for a single crust is it not a good idea to make enough for a two crust pie all at once or is it better just to do it twice
Hi Kimberly! Thanks for watching 😊 I prefer to make a single crust twice. Making two at once makes it much harder to evenly distribute the butter and water. Hugs, Marie
When making my apple or peach pies I have a problem with a soggy bottom after backing them. How do I end up with a flake bottom.
Hi! Hello! Thanks for watching and for taking time to leave a note 😊 A lot of people have that problem with fruit pies.
My current method is to freeze the pie crust before adding the fruit filling. With the frozen dough, the filling doesn’t absorb as much liquid from the fruit filling. Then you put it in a hot oven (415-425 F) for the first 15-20 minutes, and that sets up / crisps up the crust. I have instructions for several pies with this method on my website MarieSaba.com.
I think the real enemy for a pie baker is a warm crust going into a warm oven. The crust melts in that environment. I always aim for very cold crust and a hot oven.
This video explains more on that topic in the context of blind baking: ua-cam.com/video/zzGVXoANGes/v-deo.html
A lot of recipes call for blind baking and it’s never explained very well, so it’s a good skill to know. Some people blind bake their crusts before adding fruit filling, so that’s something to consider as well! Keep me posted and let me know if you have questions along the way! ❤️, Marie
I used to have soggy crust on the bottom but I started baking my pies on a baking sheet and now they are beautifully baked and even lightly browned
Hi! Do you recommend making 1 crust at a time? Can I double the recipe for a 2 pie crust?
Hi Florence! I do recommend one crust at a time. You can make them back to back without even cleaning the bowl, but for a lot of reasons I prefer to make one at a time. Mainly it’s easier to make sure things get mixed in properly and evenly, with one set of ingredients at a time. ❤️, Marie
Thanks! I'm in charge of pies for Thanksgiving. I'm trying your crust for the first time this year. I made 8 crusts last night using the food processor and it was a remarkably quick (and painless) process! 😊 Looking forward to tomorrow when my daughter and I roll them out. I made pre-made the apples on Sunday (first time for that also). I'm so glad I found you. I've been struggling with so many of the problems you describe in your classes for years. I'll let you know how it goes.@@marieskitchen
Wow! 8 crusts!! Can’t wait to hear how they all turn out!
If you are making a chocolate pie with meringue, topping which has to be cooked how would you prepare your crust
😅hi Marie can the pie crust be cooked in an airfryer.
To make a double crust pie would you double the recipe? Thanks
Hi Sandra! Thanks for watching 😊 I prefer to make the crusts one at a time. So I just make one after another. I find that the ingredients mix together better when there’s not too much in the bowl. Hope that helps ❤️, Marie
Hi.
Im Patty.
Im not big on making my own apple filling. Can i use salted butter in my crust?
How does can apples do with home made crust?
How much ingredients do you use for a two crust pie
What makes pie crust hard to cut? Not too bad at the bottom but sides and the edge especially are hard to cut through.
It could be tough on the edges and sides for two reasons. 1) You might have added too much water or overworked the dough. This can make the tough tough instead of flakey after baking. I imagine the bottom is softer due to the liquid in the filling while baking. 2) The edges and sides might have had too much exposure to heat, drying out and darkening the edges. To avoid this you can use a pie shield (store bought or homemade of foil) to protect the crust from getting too brown. Hope that helps! Let me know if you need anything else 😊
which blade in processor do u use
I subscribe to Maria's kitchen a few weeks back I was supposed to receive recipes twice a week I haven't received any
Hi Charles! Thanks for subscribing and I’m sorry for not getting recipes out. We had a really stressful spring with my father in law being ill and some other family issues. It’s just me (Marie) that runs the channel and my website, films and edits all the shows, tests and photographs all the recipes, sends emails, etc., so when family issues and illness come up, everything else slows down. I appreciate your patience and understanding. Doing my best. Thanks again, Marie
5:12
I went step by step along side the video, but when I it took out of the fridge and started to flatten it crumbled and fell apart. Something like this happens every time I try to make homemade crust.
That happened to me the very first time I baked a pumpkin pie with this recipe what I did was I added more water as I was rolling the pie crust and it worked but make sure the water is freezing cold. It will work trust me it helps.
If I got it right, you can!!! TRUST me!!! Just try again! It's super easy! I never got crust right (only once year and years ago that an old lady taught me and I lost it after so long). This will work!
Hi Susan! I just posted a new video about fixing dry pie crust! Thought it might help helpful:
Pie Q&A: How do I fix a DRY pie crust?
ua-cam.com/video/QiL3uV2hViU/v-deo.html
Hugs,
Marie
Hi Rose! I just posted a new video about fixing dry pie crust! Thought it might help helpful:
Pie Q&A: How do I fix a DRY pie crust?
ua-cam.com/video/QiL3uV2hViU/v-deo.html
Hugs,
Marie
How to make pizza dough
What pie crust do I use crunchy or pastry 🥮?????????
Made this before and it's great. I just got a dough maker can I use that?