We shot this video before my brand new PIE BEANS dropped, back when I was still using hard-to-clean, easily chipped ceramic weights. I've always been frustrated by the pie weights sold in kitchen supply stores and online - made of less than ideal materials or impossible to clean if they get greasy - and worst of all, sold in small quantities, so you need 3 or more sets just to fill up a standard pie pan. I created Pie Beans out of an easy to clean material so they're dishwasher safe + with enough beans in a single set to fill both standard and deep dish pie pans. Learn more about them at erinjeannemcdowell.com/piebeans
This is the most interesting, detailed (but not overwhelming) pie crust tutorial I’ve ever watched. Comparing under, over, and just right crust is so helpful. Your personality makes the video even more enjoyable. Confession: I bought a pie chain YEARS before this video was posted.
Thank you Erin! With your help I finally understand how to properly prepare pie crusts. My wife and son's were pleased with the results. New subscriber.
I LOVE YOUR VIDEOS! I happened upon them last night and then got up this morning determined to make the all butta crust. It’s in the refrigerator now! Can’t wait to get my chores done so I can sit down and watch more. I’ll be looking to buy your book.
Oh, Erin! I love you, I love your book, and I am SO happy you made this video because you answered my exact question. I was par baking my crusts with pie weights, but was always disappointed and confused because it was never cooked under the pie weights. Now I know I need to bake it twice!! Thank you!! I'll report back if I am successful.
You are such an inspiration! I love your energy and teaching method. I just got your book, The Fearless Baker, and tried your Banana Cake (page 104). Oh my God, amazing recipe! I can't wait to try all of them! Thank you for bringing joy to my life!
OMG... new subscriber! This has got to be one of the best instructional video on crust baking, love it! And just in time for Thanksgiving! Great humor and pace of content. Looking forward to more of your videos.
You are so much fun…I just had a blast watching this…I love pie Soooo much that I feel like we are somehow soul sisters…lol…keep up the great work you do…so many need to know pie stuff ❤️✌️😊
Thank you for the very instructive video. I do have a question though, when I dock the pie the pumpkin pie filling seeped through what am I doing wrong also, the edges of my pie tended to get to dark and then if I put the pie back in the oven once removing the weights, the edges were even darker actually too dark. I’d love to hear from you.
I love your videos so much!! You are so fun and entertaining and you educate us in such a memorable way! Pacaaaan!!!! Bwahaha! It sounded like a chicken and I love chickens!!!!
This video couldn't have come at a better time, making pies this turkey day ❤. I just stumbled upon your channel and I'm so happy that I did... Subbed to your channel 🎉
I love the All Buttah crust recipe. I’ve made the crust twice now, while watching the video for reference..all the little details. I’ve made pie for years, with several different methods, but this is my favorite. I’m still working on getting the water mixed correctly without overworking and creating too much gluten, but getting better. One question- can a par-baked crust be made a couple days ahead? Or even frozen? Thanks for all the great instruction, and fun to watch videos.
Yes, par-baked crusts can be baked a full 24 hours ahead of filling and baking the final pie - remember they are getting “refreshed” during their second bake! I don’t usually freeze them, but you can! Wrap really tightly! ❤
A few things: -I like to bake pies towards the bottom of my oven, so more heat is directed to the base of the crust / the part in contact with the pan! -I also use a thicker edge, which means it takes longer to bake through + brown! -If the crust does start browning too much, I just cover any darker parts with foil for the remainder of baking!
If you are doing a single crust pie then yes, because you will be par baking. If you're doing a double crust apple pie, then no! Watch my whole video about apple pie here: th-cam.com/video/QQPg4M06_OA/w-d-xo.html
@ my pie is out the oven, it looks sooo sexy! I have been binging your videos for 48 hours 🤣🤣🤣 now, I shall force myself to wait until tomorrow to cut. Thank you, happy thanksgiving!!!
Hiya Erin, enjoyed the video and have subscribed. May I ask a question please? I'm trying to make individual chicken and leak pies in muffin baking tins so the filling is already cooked. If I blind or par bake how do I get the top of the pie to bake and more annoying, for it to stick to the base? TIA
Hi Erin, so I've got your Book on Pie and really as new to pie as you could get. Today I made your Pâte Brisée to use for making your Roasted Tomato Pie. The pie plate I used is a ceramic Emile Henry pie plate. I think this would be considered a deep dish pie plate. In your videos it looks like you also have this brand of pie plate or something similiar. I think the size of the diameter is 26cm wide and 5.5 cm deep. I think that I would need a circle of crust more like 30cm to fit this pie plate properly. So I would like to ask if you use this brand or size plate and should your standard crust recipe fit this? Mine seemed kind of thin and wanted to tear, which could also be due to a lot of other factors like me being a beginner, it was warm in my house, and I'm not the best roller in a circle yet. Haa! Should this work with the standard recipe or would I be better making 1.5 the amount? Thanks so much!
last year I accidentally blind baked my crust for pumpkin pie instead of par baking it. I didn't realize until my whole family tried biting into it and almost broke a tooth. I've never made that mistake again LOL
If you have consistent trouble, I wonder if your oven may be part of the problem! Do you have a little oven thermometer inside? You can get them at the hardware store, usually for under $10!
This was a total failure for me this thanksgiving. I tried baking with you. Not sure what I did wrong. Help! My crusts nearly exploded during the second browning.
We shot this video before my brand new PIE BEANS dropped, back when I was still using hard-to-clean, easily chipped ceramic weights. I've always been frustrated by the pie weights sold in kitchen supply stores and online - made of less than ideal materials or impossible to clean if they get greasy - and worst of all, sold in small quantities, so you need 3 or more sets just to fill up a standard pie pan. I created Pie Beans out of an easy to clean material so they're dishwasher safe + with enough beans in a single set to fill both standard and deep dish pie pans. Learn more about them at erinjeannemcdowell.com/piebeans
Erin! Can you freeze par baked crusts so that they are ready to use when needed or no?
My mother always says “you never regret learning something” I don’t regret watching this video. Thank you. Now my pies will be beautiful!
This is the most interesting, detailed (but not overwhelming) pie crust tutorial I’ve ever watched. Comparing under, over, and just right crust is so helpful. Your personality makes the video even more enjoyable.
Confession: I bought a pie chain YEARS before this video was posted.
Parbaking shell for the first time! Thanks, Erin!
Thank you Erin! With your help I finally understand how to properly prepare pie crusts. My wife and son's were pleased with the results. New subscriber.
Yay!! Always happy to hear form Erin!! Always enjoyable to watch. Fun, funny and educational all at once.
Thanks for tuning in!!! ❤
I LOVE YOUR VIDEOS! I happened upon them last night and then got up this morning determined to make the all butta crust. It’s in the refrigerator now! Can’t wait to get my chores done so I can sit down and watch more. I’ll be looking to buy your book.
Ur vids make me smile even if i don't make a pie.
What a fun episode!! We love you Erin ❤
Love you back, best camera person ever!!!!!! 🫶🫶🫶🫶
Your jokes are never too much!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
You are THE best. My baking Yoda. Thank you so much.
❤ Make sturdy pies we will! ❤
So great. Like having a teacher right here in my kitchen. Thank you.
Also, this was hilarious.
🥰🥰🥰🥰
Aha! Things are much clearer now; this makes perfect sense! Why was I confused before? Thanks, Erin, for the eye-opening primer!
So many parts of pie baking aren’t discussed and therefore are so misunderstood! So happy to help!!! ❤
Oh, Erin! I love you, I love your book, and I am SO happy you made this video because you answered my exact question. I was par baking my crusts with pie weights, but was always disappointed and confused because it was never cooked under the pie weights. Now I know I need to bake it twice!! Thank you!! I'll report back if I am successful.
I watched this with my 7 year old son and we both learned a lot and he really enjoyed it lol hopefully I'll be able to get your book soon!
Thanks so much for tuning in! Tell your son hello!!! ❤
You are such an inspiration! I love your energy and teaching method. I just got your book, The Fearless Baker, and tried your Banana Cake (page 104). Oh my God, amazing recipe! I can't wait to try all of them! Thank you for bringing joy to my life!
I love that recipe! Thanks so much for the kind words! Wishing you lots more HAPPY BAKING! 🥰
Am I here first? Whoo! Got your cookbook yesterday! Can't wait to try them all out!
I hope you love it!!!! Thanks for tuning in 🫶 + hope this video is helpful on your pie baking journey!
OMG... new subscriber! This has got to be one of the best instructional video on crust baking, love it! And just in time for Thanksgiving! Great humor and pace of content. Looking forward to more of your videos.
I wholeheartedly agree!
You are so much fun…I just had a blast watching this…I love pie Soooo much that I feel like we are somehow soul sisters…lol…keep up the great work you do…so many need to know pie stuff ❤️✌️😊
Anyone who loves pie is my soul fam for sure! Wishing you lots of happy baking! ❤❤❤
oh i never knew the difference between these two terms. and now i know!
This is so helpful! Thank you for making these videos!
Just got your book on pie I love it ❤
Thank you for this video, very informative.
My first attempt at pecan pie. pie crusts taken skill. My grandmother was a kick ass baker! I enjoy yr style. Happy Tday!
I have your book and I am so excited to get started! I aspire to selling my pies eventually! Your videos are so fun! You are a natural!!
How wonderful! I feel a close kinship with anyone actively trying to bring more pies into the world ❤️
@@erin-jeanne-mcdowell I sure appreciate your resources!! So uplifting too! Now to master the "sturdy pie"!!
Thank you for the very instructive video. I do have a question though, when I dock the pie the pumpkin pie filling seeped through what am I doing wrong also, the edges of my pie tended to get to dark and then if I put the pie back in the oven once removing the weights, the edges were even darker actually too dark. I’d love to hear from you.
Thank you Erin!
I was at the point of giving up making my own crust BUT after watching your instructions I’ll Give it another try, fingers crossed. Thank you
YOU GOT THIS!!! ❤
Hello! May I know if you use a fan assisted oven or a different setting when baking? Thank you!
If you use sugar as the pie weights, would you bake it the same temperature
Yup! Check out my friend Stella’s book/blog bravetart for more info on this! ❤
Another delicious tutorial!
This lady rocks!
Thank you!
I love your videos so much!! You are so fun and entertaining and you educate us in such a memorable way! Pacaaaan!!!! Bwahaha! It sounded like a chicken and I love chickens!!!!
This video couldn't have come at a better time, making pies this turkey day ❤. I just stumbled upon your channel and I'm so happy that I did... Subbed to your channel 🎉
Thanks for tuning in! Happy Baking!!! ❤
I love the All Buttah crust recipe. I’ve made the crust twice now, while watching the video for reference..all the little details. I’ve made pie for years, with several different methods, but this is my favorite. I’m still working on getting the water mixed correctly without overworking and creating too much gluten, but getting better.
One question- can a par-baked crust be made a couple days ahead? Or even frozen?
Thanks for all the great instruction, and fun to watch videos.
Yes, par-baked crusts can be baked a full 24 hours ahead of filling and baking the final pie - remember they are getting “refreshed” during their second bake! I don’t usually freeze them, but you can! Wrap really tightly! ❤
Do you dock the par-baked crust even for pumpkin pie?
Love these techniques
Love the video Erin I was wondering what's the best dish to bake a pie in?🤔
I have lots of faves - I love the metal pie pan from USA pan, the deep dish fluted pan from Emile Henry, and the classic pan from Le Creuset! ❤
my pie crust usually leaks butter only on the bottom. Is it because of the pie weights?
4:15 Definitely thought you were referring to something like Bakers Square when you said "pie chains" 😂
I have the pie weights! You have better explained what to be looking for. How do you keep your pie edges from not overbrowning, in general?
A few things:
-I like to bake pies towards the bottom of my oven, so more heat is directed to the base of the crust / the part in contact with the pan!
-I also use a thicker edge, which means it takes longer to bake through + brown!
-If the crust does start browning too much, I just cover any darker parts with foil for the remainder of baking!
Thank you so much! This is incredibly helpful 😊 also you’re hilarious 😂
WONDERFUL TUTORIAL. We dock holes too, even if its an apple pie? I feel like you answered this - but I am one of those people who need reassurance 😩
If you are doing a single crust pie then yes, because you will be par baking. If you're doing a double crust apple pie, then no! Watch my whole video about apple pie here: th-cam.com/video/QQPg4M06_OA/w-d-xo.html
@ my pie is out the oven, it looks sooo sexy! I have been binging your videos for 48 hours 🤣🤣🤣 now, I shall force myself to wait until tomorrow to cut. Thank you, happy thanksgiving!!!
Hiya Erin, enjoyed the video and have subscribed. May I ask a question please? I'm trying to make individual chicken and leak pies in muffin baking tins so the filling is already cooked. If I blind or par bake how do I get the top of the pie to bake and more annoying, for it to stick to the base? TIA
Have your book. Just wish you came with it for demo’s. But these videos help😂❤️
That’s the hope! Hoping to supplement all the info in my books with some real life demos that you can bake along with! ❤
Hi Erin, so I've got your Book on Pie and really as new to pie as you could get. Today I made your Pâte Brisée to use for making your Roasted Tomato Pie. The pie plate I used is a ceramic Emile Henry pie plate. I think this would be considered a deep dish pie plate. In your videos it looks like you also have this brand of pie plate or something similiar. I think the size of the diameter is 26cm wide and 5.5 cm deep. I think that I would need a circle of crust more like 30cm to fit this pie plate properly. So I would like to ask if you use this brand or size plate and should your standard crust recipe fit this? Mine seemed kind of thin and wanted to tear, which could also be due to a lot of other factors like me being a beginner, it was warm in my house, and I'm not the best roller in a circle yet. Haa! Should this work with the standard recipe or would I be better making 1.5 the amount? Thanks so much!
last year I accidentally blind baked my crust for pumpkin pie instead of par baking it. I didn't realize until my whole family tried biting into it and almost broke a tooth. I've never made that mistake again LOL
Hi Erin, is the raspberry or strawberry pie recipe in this video in your pie book? Love to try it! Thank you! 🙏
Looks amazing!
Yes! this is the Chocolate Covered Raspberry (or Strawberry) pie from #thebookonpie - find it in Chapter 5!
I just saw your favorite pies are fruit pies, and your favorite fruit pie is concord grape. Have you ever done/had Muscatine grape?😊❤
Those are harder to find where I live, but I’m sure it would be delicious!!! ❤
I'm currently in Louisiana, and when in season last year, I tasted them. To me, they tast like purple grape juice. 🍇 😊❤
This is such good info! I have such crappy luck burning my crusts; maybe consider a 'how not to burn everything' future episode? 😅
If you have consistent trouble, I wonder if your oven may be part of the problem! Do you have a little oven thermometer inside? You can get them at the hardware store, usually for under $10!
Show more Brimley! ❤
I have apple trees so I make homemade apple pie filling. But my double pie crust is a little bit soggy. Please help Me❤
My crust keeps shrinking. Help!
Hi! I tried your recipe, for some reason, it’s too thin and not enough to cover the 9in pan :( what did I do wrong.
pie chains 😂❤❤❤❤
This was a total failure for me this thanksgiving. I tried baking with you. Not sure what I did wrong. Help! My crusts nearly exploded during the second browning.
And THAT is what Aretha meant by “Chain of fools”.
😂
I LOVE your pupper, but I already liked and subscribed, so now what?
Oh the thumbnail. 😂
Hehehehehehe
Pie chains…? The horror 😵🙈😬😵💫🤣🥧
i never heard of a pie chain before so i googled it, it looks stupid.
You are the cutest 🌻🖖🌺 do glad i found this video!!!
Thanks for tuning in! ❤