I think this is a fantastic recipe. I will absotively try your recipe. Thank you for sharing your video and your tips and tricks. HUGS and GOD bless us everyone
Vodka is becoming a pantry staple in baking and kitchen activities. I hear it’s great for tinctures and canning as well. Can’t wait to try the vodka as apprised to water! Just found your channel. I’m binging on your content! You’re an incredible teacher and fluent explainer of the process. So happy I found you! ❤
Best pie crust tips ever, thank you so much. You addressed many things that I've struggled with. Also, I always have doubled a recipe because I have found that most recipes don't make enough dough to fit a pan without stretching, and you're the first I've heard mention the same thing.
You have no idea how much you have helped me in this video. I used to make pies all the time. All of a sudden, I couldn’t make a pie crust for nothing. I know what I did wrong. Overworked the dough to the point it became just one cohesive yuk. I’m going to try your pie Crust tomorrow with my favorite, a rhubarb apple pie. Wish me luck, and thank you so very much.
Thank you so much for the tips! I have always made so so crusts, so will try your suggestions and recipe. I preordered your cook book, so look forward to trying your recipes. I will be making your apple cranberry pie as well, it sounds yummy! 😊
Lovely presentation. And I must say… you look so darling in red. I’m a bit jealous, I love that shade but it doesn’t love me. Your set is perfect. I’m excited to try your cranberry apple recipe.
You are an excellent teacher. Such clear instructions and the reason for each is very helpful. Thank you 😊 Is there any danger of the glass pie pan cracking when putting it onto the hot surface?
Yes, there is always a risk. Sometimes I put my pie dish in the freezer for a few minutes before baking to help to eliminate shrinkage when baking but if I'm using a glass pie dish, I would not do that.
This is such a helpful video! I have a question for you: I recently made crust for the first time (using a food processor-it was before I saw your video 🙂) and it didn’t seem to cook throughout the full thickness of the crust. There was kind of a core layer inside that was underdone. I hope that makes sense. Did I maybe just not roll it out thin enough? Thank you so much for your clear, detailed teaching.
The way to make a good ………fill in the blank is to make a few bad ones. Experience (and critiqued failures ) are how we learn and develop the visual and tactile cues needed.
Good morning! I'm making my dough today for my Thanksgiving pies and was rewatching your videos as well as looking over your recipe. In the printable recipe you mention rolling the flour with the cold butter in a gallon bag for a really flaky crust. You don't demonstrate that method anywhere. Is that still a recommendation? Hope to hear back from you soon.
shortening is not healthy, it was never checked for human consumption, it is all oil, it's processed to solidify it. If shrinkage is an issue, switch to ghee from butter, it has no water, or just clarify butter. Many thanks for the video. Everything looks great
I think this is a fantastic recipe. I will absotively try your recipe. Thank you for sharing your video and your tips and tricks. HUGS and GOD bless us everyone
You are awesome! Thank you! Best pie tutorial I have ever seen.
Vodka is becoming a pantry staple in baking and kitchen activities. I hear it’s great for tinctures and canning as well. Can’t wait to try the vodka as apprised to water! Just found your channel. I’m binging on your content! You’re an incredible teacher and fluent explainer of the process. So happy I found you! ❤
That vodka trick really works. Best pie crust I’ve ever made by far!!
Best pie crust tips ever, thank you so much. You addressed many things that I've struggled with. Also, I always have doubled a recipe because I have found that most recipes don't make enough dough to fit a pan without stretching, and you're the first I've heard mention the same thing.
Glad it was helpful!
Love your dish collection. Beautiful
thanks!
Thanks for a very nice video of Baker Betti for the perfect puff pastry and crust 👍
Thank you so much
You have no idea how much you have helped me in this video. I used to make pies all the time. All of a sudden, I couldn’t make a pie crust for nothing. I know what I did wrong. Overworked the dough to the point it became just one cohesive yuk. I’m going to try your pie Crust tomorrow with my favorite, a rhubarb apple pie. Wish me luck, and thank you so very much.
Excellent tips!!!! Bless you!!!!!
Glad it was helpful!
I could never seem to make a good pie crust, I love your video and can't wait to try your recipe. BTW, I love all of your bowls!
thanks so much! You can do it! Pie crust just takes some practice.
Delicious recipe
I love your presentation and the way you explain! Heartily greetings from Germany 🤗🌺
We love Germany!! (And we love Betties recipies too! Thanks Bettie!)
Thanks again for another great video it’s pie time. A must make for me👍🥧
Hope you enjoy!
Thank you so much for the tips! I have always made so so crusts, so will try your suggestions and recipe. I preordered your cook book, so look forward to trying your recipes. I will be making your apple cranberry pie as well, it sounds yummy! 😊
Wonderful! I hope you enjoy it!
Lovely presentation. And I must say… you look so darling in red. I’m a bit jealous, I love that shade but it doesn’t love me. Your set is perfect. I’m excited to try your cranberry apple recipe.
Thank you! Enjoy!
Outstanding Tips 👏 Thanks
You are an excellent teacher. Such clear instructions and the reason for each is very helpful. Thank you 😊
Is there any danger of the glass pie pan cracking when putting it onto the hot surface?
Yes, there is always a risk. Sometimes I put my pie dish in the freezer for a few minutes before baking to help to eliminate shrinkage when baking but if I'm using a glass pie dish, I would not do that.
This is such a helpful video! I have a question for you: I recently made crust for the first time (using a food processor-it was before I saw your video 🙂) and it didn’t seem to cook throughout the full thickness of the crust. There was kind of a core layer inside that was underdone. I hope that makes sense. Did I maybe just not roll it out thin enough? Thank you so much for your clear, detailed teaching.
Luv your tips!💞
I'm so glad you do!
Just binge watching .. 😂
If you are using the plastic baggie for flattening the butter pieces do you add the lard or shortening at the same time or add it later?
The way to make a good ………fill in the blank is to make a few bad ones. Experience (and critiqued failures ) are how we learn and develop the visual and tactile cues needed.
Good morning! I'm making my dough today for my Thanksgiving pies and was rewatching your videos as well as looking over your recipe. In the printable recipe you mention rolling the flour with the cold butter in a gallon bag for a really flaky crust. You don't demonstrate that method anywhere. Is that still a recommendation? Hope to hear back from you soon.
Great tips. Will this work for deep dish pie? what brand is your rolling pin? I was thinking to get a new one. Thank you for sharing.
It will! I'm not sure of the brand but it's a french rolling pin.
Any particular tips for using a gluten free flour? I'm thinking to make an apple pecan pie using a commercial flour blend.
shortening is not healthy, it was never checked for human consumption, it is all oil, it's processed to solidify it. If shrinkage is an issue, switch to ghee from butter, it has no water, or just clarify butter. Many thanks for the video. Everything looks great
I find that when I roll my pie dough out, the dough is hard to roll out. Does it mean I overworked my dough?
Thanks for that vodka tip. Wonder if that works in bread making? Gluten intolerance here
I haven't tried it in bread!
Can I have your pie crust recipe? Please
Its on my website! BakerBettie.com
pie crust for me is harder than sourdough bread..