Hello Sandy, I'm so happy to know the videos and recipes are helping you with your baking adventures. Please let me know if you should ever have any questions. Thank you for taking the time to share your comment with me. Have a great day!
I have to say that I’m a novice where it comes to making pastry, but I followed this recipe and your instructions and the pastry turned out tasty and flaky. One of the best flavours I’ve ever had in a pastry crust, I will definitely use this recipe going forward for all my pies, tarts and turnovers.
Hello Judi, It is my pleasure to meet you. Congratulations on your baking success making the Old School Pie Dough recipe. It is so nice to hear of your baking adventure and results making this recipe. Thank you so much for taking the time to write and share you experience with me and the Just One Bite, Please? community. You'll inspire others to try the recipe for themselves. Have a wonderful day!
Two things make me impressed with this video. First you show not only how to make the dough, but also show the finished pie. So many videos do not show the finished pie-a deal breaker for me. I want to see what the finished crust looks like so I can determine if it looks appealing and has the proper texture. The other plus is that you give both volume as well as weight (metric) measurements. I always use a scale for reliable and consistent results. Thank you for this great video!
Hello JoyLynn, It is nice to meet you. Congratulations on your baking success with making the Old School Pie Dough. I'm sure your loved ones enjoyed your baking creation. Thank you so much for taking the time to write and share your experience with the Just One Bite, Please? community. Have a wonderful day! 🥧😊
Нина, для меня большая честь познакомиться с вами. Большое спасибо за комментарии к видео. Пожалуйста, дайте мне знать, если у вас возникнут какие-либо вопросы по рецептам. Чудесного дня!
Hello ZEBS CIRCLE, It is nice to meet you. Thank you for your kind words for my work. Please let me know you should ever have any questions about my recipes. Have a great day!
I Subscribed to you channel!! You make this look so easy!!! I've never made pie by myself, mi mama always make it & I watched her. It's a lot of work but I really love blueberry pie so it's worth it!!♥♥
I've terrified making Pie Crust & I know that's not good. But this video really helped alleviate some of the anxiety. It JUST MAKES SENSE...compared to some other elitists who tell you what NOT to do. Thanks.
Hello Deni RN, It is nice to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. I'm happy to know you found the video for Old School Pie Dough helpful in your pie-making quest. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you for taking the time to write and share your thoughts with our community. Have a great day!
@@JustOneBitePlease - You Bet I had fun today. After your video, I got the courage & actually made 2 pie crusts. They weren't gorgeous but wow, they weren't terrible either. I'm happy! Thanks.
Hi! Love your video! And it looks just like I remember pie being like! I do have a question, can I lower the ratio of butter to flour? I've been practicing making pie shells several times a week as you suggested. I get perfect flaky layers , like lots! But, it seems the butter pools out of the crust at the bottom and I mean a lot of it. Even though I get layers like a puff pastry the ones at the bottom of the pan are soaked in butter. It's like the dough can't seem to hold on to that much butter. I weight all the ingredients. Can I do a ratio of butter to flour less than 2/3rds?
Hello dietrevich, I appreciate you taking the time to ask your question. Your description of pools of butter leaking out of the pie crust as it bakes leads me to wonder if your oven temperature is running too low. This can happen to laminated doughs (croissants, danish, puff pastry, and high fat pie doughs) if the oven temperature is too low the fat will melt out first before the pastry dough has time to fully absorb it. How do I know this? Baking professionally I have experienced this first hand a few times when someone forgot to adjust the oven after baking a baked good at a lower temperature. There is nothing worse than looking in on pans of croissants, danish, puff pastry, and high fat pie doughs sitting pools of butter. I would recommend preheating the oven at 375℉ (190ºC) for at least 30 minutes and use a oven thermometer to check to see if has reached that temperature. If not adjust the oven to maintain the proper temperature. I'd love to hear how your next baking adventure goes when making the Old School Pie Dough. Thank you for taking the time to write and ask your question. Have a great day!
Hello PF V, It is nice to meet you. Yes, you can use ghee just make sure to refrigerate it before incorporating it the recipe as instructed. I'd love to hear about your Pie baking adventure. Thank you for taking the time to write and ask your question. Have a great day!
I suppose you have blueberries in your backyard too, huh? 😄😄😄 Now a question.....you mentioned lard, you weren’t talking Crisco right? I’m going to have to do some searching. Haven’t seen that product in many 🌙’s.
Dolores, Unfortunately no blueberries in my backyard, but Michigan is one of the top 3 producers so they are very inexpensive here in during the height of the season. As for Leaf Lard (Non-hydrogenated and naturally rendered) it can be hard to find so I did some research for you and found there are a couple of places you could purchase it in NYC: 🐖 Flying Pig Farms - Union Square Green Market (Friday & Saturday) or you can mail order it from directly from their website: www.flyingpigsfarm.com/product31.html 🐖 East Village Meat Market: 139 Second Ave. (bet. 8th and 9th St.), New York, NY 10003 Tel: 212-228-5590 I called and they sell rendered leaf lard they make for about $5.00 a container. Someone noted on a post that it was labeled as "schmaltz."
🐖 East Village Meat Market - 139 Second Ave. (bet. 8th and 9th St.) New York, NY 10003 Tel: 212-228-5590 I called the market and they sell their own rendered leaf lard in containers for about $5.00. Someone noted in a post it was labeled as "schmaltz."
Hello Teresa, Here is the link to the full recipe and directions for the Blueberry Pie: justonebiteplease.com/2013/06/07/fresh-blueberry-pie-my-sweet-confession/ You can always find the associated links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!
Hello San, I recommend weighting all the ingredients for accuracy in baking. You can use all 226 g. of butter or 113 g. of lard and 113 g. of butter. I do not recommend using oil it will not produce the same results.
Hi Bill, The leaf lard and butter combination produces an extremely tender, flaky, and buttery pie crust. Leaf Lard offers a slight porky flavor, producing an ultra tender, flaky, and crisp crust that melts in your mouth.
Hello Jongruk, It is nice to meet you. Here is the link to the full recipe with detail directions: justonebiteplease.com/2012/11/14/the-proof-is-in-the-crust/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
Want to make the most tender, flaky, crisp, buttery rich, and ethereal pie crust ever? Made with just 4 simple ingredients. Follow my recipe and techniques to made the best pie crust. It is really as "easy as pie!" For the complete recipe and instructions go to my blog post: aramon65.wordpress.com/2012/11/14/the-proof-is-in-the-crust/
Awesome Blue berry pie yummy 😁
I'd love to hear about your baking adventure when you make the recipe. Happy Baking!
I l always learn something from you in your videos. Thank you!
Hello Sandy, I'm so happy to know the videos and recipes are helping you with your baking adventures. Please let me know if you should ever have any questions. Thank you for taking the time to share your comment with me. Have a great day!
I have to say that I’m a novice where it comes to making pastry, but I followed this recipe and your instructions and the pastry turned out tasty and flaky. One of the best flavours I’ve ever had in a pastry crust, I will definitely use this recipe going forward for all my pies, tarts and turnovers.
Hello Judi, It is my pleasure to meet you. Congratulations on your baking success making the Old School Pie Dough recipe. It is so nice to hear of your baking adventure and results making this recipe. Thank you so much for taking the time to write and share you experience with me and the Just One Bite, Please? community. You'll inspire others to try the recipe for themselves. Have a wonderful day!
Two things make me impressed with this video. First you show not only how to make the dough, but also show the finished pie. So many videos do not show the finished pie-a deal breaker for me. I want to see what the finished crust looks like so I can determine if it looks appealing and has the proper texture.
The other plus is that you give both volume as well as weight (metric) measurements. I always use a scale for reliable and consistent results.
Thank you for this great video!
This is the best pie dough recipe I have ever tried. Great instructional video too!
Hello JoyLynn, It is nice to meet you. Congratulations on your baking success with making the Old School Pie Dough. I'm sure your loved ones enjoyed your baking creation. Thank you so much for taking the time to write and share your experience with the Just One Bite, Please? community. Have a wonderful day! 🥧😊
Hello friend, did you use the lard, or all butter?
@@bethbilous4720 I used the lard and the butter.
Восхищаюсь Вашей работой! Спасибо за подарок!
Нина, для меня большая честь познакомиться с вами. Большое спасибо за комментарии к видео. Пожалуйста, дайте мне знать, если у вас возникнут какие-либо вопросы по рецептам. Чудесного дня!
Great teacher! Good information in the recipe link.💝
Hello ZEBS CIRCLE, It is nice to meet you. Thank you for your kind words for my work. Please let me know you should ever have any questions about my recipes. Have a great day!
Thank You! I tried and love it! 👌💝
Hello ZEBS CIRCLE, Thank you so much for taking the time to share your experience with us. Happy New Year!
perfect masterpiece. I'm going to try this as I totally trust you. I will use peaches.
Yummy! Thank you very much!
😊
I Subscribed to you channel!! You make this look so easy!!! I've never made pie by myself, mi mama always make it & I watched her. It's a lot of work but I really love blueberry pie so it's worth it!!♥♥
I really appreciate you for subscribing and taking time to leave your comment. Thank you.
I've terrified making Pie Crust & I know that's not good. But this video really helped alleviate some of the anxiety. It JUST MAKES SENSE...compared to some other elitists who tell you what NOT to do. Thanks.
Hello Deni RN, It is nice to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. I'm happy to know you found the video for Old School Pie Dough helpful in your pie-making quest. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you for taking the time to write and share your thoughts with our community. Have a great day!
@@JustOneBitePlease - You Bet I had fun today. After your video, I got the courage & actually made 2 pie crusts. They weren't gorgeous but wow, they weren't terrible either. I'm happy! Thanks.
Hi! Love your video! And it looks just like I remember pie being like! I do have a question, can I lower the ratio of butter to flour? I've been practicing making pie shells several times a week as you suggested. I get perfect flaky layers , like lots! But, it seems the butter pools out of the crust at the bottom and I mean a lot of it. Even though I get layers like a puff pastry the ones at the bottom of the pan are soaked in butter. It's like the dough can't seem to hold on to that much butter. I weight all the ingredients. Can I do a ratio of butter to flour less than 2/3rds?
Hello dietrevich,
I appreciate you taking the time to ask your question. Your description of pools of butter leaking out of the pie crust as it bakes leads me to wonder if your oven temperature is running too low. This can happen to laminated doughs (croissants, danish, puff pastry, and high fat pie doughs) if the oven temperature is too low the fat will melt out first before the pastry dough has time to fully absorb it.
How do I know this? Baking professionally I have experienced this first hand a few times when someone forgot to adjust the oven after baking a baked good at a lower temperature. There is nothing worse than looking in on pans of croissants, danish, puff pastry, and high fat pie doughs sitting pools of butter.
I would recommend preheating the oven at 375℉ (190ºC) for at least 30 minutes and use a oven thermometer to check to see if has reached that temperature. If not adjust the oven to maintain the proper temperature.
I'd love to hear how your next baking adventure goes when making the Old School Pie Dough.
Thank you for taking the time to write and ask your question. Have a great day!
You can also preheat a metal cookie sheet as you heat your oven and bake on that and it will help cook the bottom of the dough quickly and form a seal
I always prewarm my cookie sheet- it makes the bottom crust bake more evenly.
Can ghee be used for 100% of the fat?
Hello PF V, It is nice to meet you. Yes, you can use ghee just make sure to refrigerate it before incorporating it the recipe as instructed. I'd love to hear about your Pie baking adventure. Thank you for taking the time to write and ask your question. Have a great day!
I have a third question.....was cleargel used in the blueberries also?
You can definitely use cleargel instead of cornstarch for the blueberry filling. You'd use the same amount in the recipe.
so... if I use all butter, is the recipe the same?
Hello Beth, Yes, the pie crust will be just as flavorful and flaky using all butter.
I suppose you have blueberries in your backyard too, huh? 😄😄😄
Now a question.....you mentioned lard, you weren’t talking Crisco right? I’m going to have to do some searching. Haven’t seen that product in many 🌙’s.
Dolores, Unfortunately no blueberries in my backyard, but Michigan is one of the top 3 producers so they are very inexpensive here in during the height of the season.
As for Leaf Lard (Non-hydrogenated and naturally rendered) it can be hard to find so I did some research for you and found there are a couple of places you could purchase it in NYC:
🐖 Flying Pig Farms - Union Square Green Market (Friday & Saturday) or you can mail order it from directly from their website: www.flyingpigsfarm.com/product31.html
🐖 East Village Meat Market: 139 Second Ave. (bet. 8th and 9th St.), New York, NY 10003 Tel: 212-228-5590
I called and they sell rendered leaf lard they make for about $5.00 a container. Someone noted on a post that it was labeled as "schmaltz."
🐖 East Village Meat Market - 139 Second Ave. (bet. 8th and 9th St.) New York, NY 10003 Tel: 212-228-5590
I called the market and they sell their own rendered leaf lard in containers for about $5.00. Someone noted in a post it was labeled as "schmaltz."
Just One Bite, Please? ..... Thank you very much for all information. Will be checking them out.
It’s nice But where is the recipe for your blueberry pie 🥧????
Hello Teresa, Here is the link to the full recipe and directions for the Blueberry Pie: justonebiteplease.com/2013/06/07/fresh-blueberry-pie-my-sweet-confession/
You can always find the associated links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!
The one time I used palm shortening, it was the worst pie dough . When shortening gets cold, it cracks not like butter or lard.
What kind of the fat if you must precise because not successful with any fat I try it with unsalted butter doesn't success and also with oil the same
Hello San, I recommend weighting all the ingredients for accuracy in baking. You can use all 226 g. of butter or 113 g. of lard and 113 g. of butter. I do not recommend using oil it will not produce the same results.
@@JustOneBitePlease Why combination of lard and butter? What does lard do to the dough to improve it?
Hi Bill, The leaf lard and butter combination produces an extremely tender, flaky, and buttery pie crust. Leaf Lard offers a slight porky flavor, producing an ultra tender, flaky, and crisp crust that melts in your mouth.
Wher is the recipe?
Hello Jongruk, It is nice to meet you. Here is the link to the full recipe with detail directions:
justonebiteplease.com/2012/11/14/the-proof-is-in-the-crust/
You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
Ve this crust
Want to make the most tender, flaky, crisp, buttery rich, and ethereal pie crust ever? Made with just 4 simple ingredients. Follow my recipe and techniques to made the best pie crust. It is really as "easy as pie!"
For the complete recipe and instructions go to my blog post:
aramon65.wordpress.com/2012/11/14/the-proof-is-in-the-crust/