Tillamook!!!! Not only are their products wonderful, they treat their cows so well. Their state of the art milking barns allow the cows to decide when and how often they want to be milked. They have large pastures and beds with shredded foam instead of scratchy hay. If you are in Oregon consider visiting the Tillamook farm.
SO excited that you’ve started your own channel. The moment I found out, I immediately went to TH-cam, hit subscribe and the like button after seeing your video! I’ve always loved your books and loved watching your previous videos. ❤ your energy and ❤ your teaching style! You simplify the difficult tasks and you always INSPIRE! I have a new favorite show on TH-cam! Thanks for all the lessons you so generously provide to all of us!
Happy you're revisiting pie dough at the top of this series. Every non-Erin pie dough recipe on the internet has basically the same mistake and I couldn't figure this out until finally saw the food52 series by Erin a couple of years ago. The mistake is that everyone's trying not to add too much water so they work the butter too much until the butter is hydrating the dough. You should in fact use as much water as needed to turn the flour into dough and keep the butter solid for the entire duration. This also pretty much busts the myth of warm hands, since when doing it the correct way the whole process is done within a few of minutes with minimal butter contact.
Is it just me or does anybody else have goosebumps that we finally get to hear from the Queen herself!?!? All this time that I've been watching EJM content elsewhere on YT and never seeing her direct responses to comments has always left a little pie-shaped whole in my heart [clearly I can't get enough EJM, y'all :)], so words cannot express enough just how thrilled I am to see this channel coming to life!! Congratulations, Erin!! I realize you are an established professional in your field, but knowing that you've added this channel to your list of achievements makes me so very happy for you! Being the Mistress of your own ship has got to be such a sweet feeling!Excited to see what you've got in store for us.....💛
🥹 thank you for this sweet message! I’m so excited to bring you even more sweetness and it does feel quite good to be captain of this particular buttery ship 🥰🥰🥰 thanks for joining us for the fun!
To those of you who have not purchased her books, you are missing out… they are full of great recipes and a pleasure to read.. worth the money for certain!
Your instruction is masterful , I've watched many of your video , have your books and have learned so much from you. Thank-you teaching and inspiring all of us. The world is a yummier place because of you and your smile.
Awesome awesome intro!! I'm an Oregon transplant to Kansas, and when you said the Tillamook, I fell in love (not in a creepy fan way)!! I still buy my Tillamook cheese here, but sadly, can't get the butter or ice cream. And now I learn you're in Kansas City! Whaaaa...!?!!
Erin I just tried your All Buttah pie dough. I am in love! It roll out so beautifully. I 😊made a lovely two crust peach pie and a single crust rhubarb custard pie. They were a hit for our Father’s Day get together, no leftovers😢😊😂❤
How in the world did I not discover Erin Jeanne McDowell until last week??!?! This is just terrific. I received The Book on Pie yesterday from Amazon, and it's terrific too! Thank you so much for sharing your baking expertise and your on-air enthusiasm.
😄So helpful - was so interesting the size of butter "walnuts" you leave in the dough - I never understood how that doesn't create liquidy fat pockets in the crust! On to experimenting!
I’m so glad you’ve started producing your own videos! I can’t wait to follow along. I learn so much. Your Bake It Up A Knotch series turned me from a good baker to a stellar baker! People know me now because of my pies and that’s all thanks you you and your grandma! Thank you!
I have been sitting here with my iPad open and waiting for your new video. You are fantastic, you teach and explain wonderfully. I have your three cookbooks and waiting for you to do another one. Erin, you are fantastic. Keep up the good work.
Amazing first episode! Can’t wait to try it out. Its super helpful that the whole recipe is listed in the description and with the weights in grams! Looking forward to many more episodes
Thanks for pointing this out! I always want my recipes to be easy for everyone to use, so I use both metric and US measurements - the same is true in all three of my books, for anyone curious! ❤
Sorry I'm late!! I didn't get the memo! So happy to be here now though! Ohhh, the baking we will do, the baking we will do with you now on your own channel!!!
I have been baking cakes and cookies for over 30 years, but have always been intimidated by scratch pie crust and yeast doughs. Ever since finding your "Bake it up a Notch" videos, I think I might be brave enough to give it a try!! ❤
I am beyond happy that you are doing this! I love the opening and the episode is so perfect. I have been on an eclair jag (I lost a bet to my bestie and owed her 3 batches) so I am ready to tackle something else...enter pie!
You are SO good at explaining complex concepts. 💯🥧💥 I hope a future episode talks about putting the dough in the dish/tin and blind baking (weirdly, this is usually the part I mess up the most!)
I bought your book this week..pie crust was difficult for me. But , I can bake macarons now ( thanks to your macaron video) so pie is my next challenge lol you’re a great teacher and I know with a little practice I will be able to bake pies 😊 wish me luck, Erin!
Wishing you lots of luck and only the happiest of baking experiences! Remember, practice makes pie-fect! The crust I show in this video would be the perfect place to start! This crust takes a liiiiittle more time, but it handles and crimps and bakes up oh-so very flaky every time!
I am so happy you started this channel! I love your Book on Pie! My favorite recipes are the rhubarb pie and the pecan pie. 😋My European family and friends also love it that I discovered your baking.😄 It is a whole new culinary experience for all of us! I would love to see an episode on sheet cakes!
Thanks so much for sharing this with me, so happy to bring some new pie recipes into your world 🥰 - yes, we love sheet cakes around here, so I’m ON IT!
Love that you have done this! And love that Brimley is a regular cast member as per the opening credits. You are the very best instructor. Great explanations and camera work. Thanks Erin Jeanne!
ah, the youtube algorithm - suggested one of your videos the other day, and today This One !! And I'll admit, first thought, how is this 15 minutes ... ? Let's find one (hmm, feels like a reference to the owl in the tootsie pop commercial ... yep I'm that old) . Okay then, you are freaking brilliant - absolutely enjoyed your presentation and all, wow, all the information for each step. And when the video ended, my brain was like - it's over ? Want more !
Erin I would love to see you make pie dough with freshly ground wheat. I think it is a totally different character. So I would love to see what we need to do differently to make a successful pie crust. Thank you
Definitely! Freshly ground flour behaves super differently - especially when it comes to hydration! I don’t have a mill, but this is definitely a great idea! 💛
I accidentally stumbled upon your Savory Baking book at a library sale. I thought I was done buying cookbooks but here I am now the proud owner of all 3 of your books. I am longing to work through them. I have since watched some of your videos and must say you are a wonderful, clear, informative and fun teacher! ! I know what I will be doing this spring. Thank you for all you do.
You have become my go-to baking guru & I just want to thank you for being so deliciously detailed, delectably delightful, & downright dutiful in your designation of helping us become better Bakers
I looooove how you explained your method. Please, please, please. Can you share some fruit pie recipe and pudding pie recipes. I tried to look for your book in the Philippines but they are not available here. 😢😢
Pie baking was not part of my cultural background and I only started doing it in my adult years. I have never made a really great pie dough Fair maybe but not great so we'll try this!
I'm so chuffed about this. I have your books, but seeing you make it is really helpful. I've always struggled with pie dough, but you really make me feel like I can do it.
I forgot to mention that I also use an oven stone made for toaster ovens and it works well. Thanks for all that you do and just know that you are loved and supported, by all (your viewers) Please keep doing what you're doing.❤
This was The. Most. Adorable. Intro I've ever seen 🤩🤩🤩 Loving all the info, so excited to try! Can't wait for the next! Extra thanks for adding the centimeter measure for thickness 👍👍
Totally! This is actually how my grandma taught me to make pie dough, too! I used half and half for a long time until I decided I was ready for the flavor of all buttah, baby!!!!! ❤
So happy to see you on your own channel. Sent your savory cookbook to my daughter as a Christmas gift, she loves it just as much as Ido. Thanks for the great tips and recipes. 👍
I was traumatized by attempting to make pie dough when I was about 10 years old, and was never brave enough to try again. I'm now in my 70s, and after watching this masterful demo, I just might muster up the courage to break out my rolling pin and have another go! It's never too late to learn something new. Thank you, Erin, for sharing your knowledge! 💗
If you watch closely, you’ll realize how NOT into filming Brimley was on this day. First at the park and then in the leaf pile, there were other people nearby who maybe might have wanted to pet him, so he’s just looking longingly at those people while succumbing to my silly will 😂 what a good boy 💛💛💛💛
I’m glad I realized you have a new channel, instantly subscribed. I also love the intro, I was dying 😂. Probably gonna rewatch it (ya, I need to watch the process again but intro is great!)
I’ve been watching you from the very start. I just made a double batch of your recipe and I do have a question 🙋♀️ ? After making the dough do you refrigerate before making the folds? I’m not sure so it’s in the fridge now I’ll leave it half hour and fold twice back in the fridge until tonight. Please let me know about when to fold. Thanks 🙏 ❤
BACK THE PIE CART UP!!!! Do you have your own channel now?!?! I have watched all your videos on Food 52 and enjoyed them lots. I have a feeling these may be a bit more lively and will allow the true EJM to shine. I have hit the notification bell and subscribed. So happy. :) LOVE, LOVE, LOVE your intro.
I would love a Rye flour pie dough recipe! I always have to much in my house and I think it would make a really good pie for a savoury meat pie! Oh and maybe a semolina dough. I also have fine and coarse ground in my house.
@@erin-jeanne-mcdowell I have #thebookonpie. I don't know how I missed these... I swear I have looked for a rye version in that. When I get home, I am opening it up!
Gahhh, best day ever! You are so much fun! I appreciate the butter tip! I am now going to do a butter taste test to figure out my favorite! ALSO I am saving up to book a virtual bake session with you because you are just the best!
I can’t wait to virtually meet you! For those who aren’t as in the know as Hannah, I love teaching private baking classes and you can find them on my website: www.erinjeannemcdowell.com/classes
This dough works for hand pies and fried pies for sure! Though personally I usually opt for a less flaky dough for fried pies - I typically use my pate Brisee recipe instead! The thickness of the dough is usually similar for both large and miniature/hand pies - about 1/4 inch/6 mm thick!
Yesterday I made your pie dough for the first time, it turned out the way it should be. But than I started the baking part and realised (after seeing another of your videos) I am in desperate need of dough weights. I made several mistakes yesterday but long story short: they loved my baking even though it was ment to be a giant twix bar and turned out to be a giant twix croissant, hahahaha
The flakeage cannot be contained!!!!!!!!! Way to go!!!! Stay tuned: I have tips for baking pies coming soon in a future video (AND I’ve been working on my dream pie weights behind the scenes 🤫) ❤️
Thank you Erin! I would love to see an episode about par baking! I never realized how many times I needed to use a fork over the dough until I saw your example here! My crust often slumps after I remove the pie weights, no matter how long I chill it in advance! Help!
Thank you for showing the specifics of making pie dough by hand. It looks like a lot more handling than what I am used to doing. I can’t wait to try it!
After a long day in the bakery, I was looking at different pie dough recipes and techniques and since I have a bunch of your cookbooks, searched for you and found this!!!! OMG - your intro is perfection and now I have to show the staff tomorrow morning when they come in - thank you sooooo much for having this channel, I know I'm going to be here a lot. You are so stinkin adorable and incredibly talented. Thank you for your cookbooks and willingness to share your knowledge in this space - I am an even bigger fan now.
Thx Erin! your content is awesome! I loved your interview on Food Blogger Pro.... you were so informative and authentic....thx for taking the time to share your insights and experiences.... I'm so new to this online content world ...just fumbling my way thru this each day....your words of wisdom really helped...and you were so encouraging in your interview.....I took notes!! Thx again! God Bless!!
Please share a gluten free crust! How different would it be? My wife has been years without (good) pie after being diagnosed with Celiac's disease, and I'd love to surprise her.
What?? That Sitcom opening is hilarious! So glad you've decided to get going on a channel all your own though I'll happily take your content in any form I can get it. I'd just begun to get a clue about making pie crust when I became disabled and limited in oxygen and mobility. I'd love to see a more in depth video on making flaky pie crust in a stand mixer since it seems like that would take a little less out of me. Best of luck with your new channel!
The great news is, it really is the same as this video - you use the paddle attachment to incorporate the butter to the desired size before adding the water! I'll try to make a short about this soon to show you!
Question for Erin? I have begun purchasing "Amish Country Roll Butter" that Google tells me is 84-85% in fat content. Thoughts on using it? It is salted, just fyi, never seen it unsalted. It is *so* delicious.
Hi Erin! Love your posts and thanks so much for the amazing educational content! I’m originally from Chicago and now I live out of the country. I’m trying ti figure out a flakey Chicago deep dish pizza crust but all the recipes I find are too bready. Do you have a yeasted pie dough recipe? I’m trying to replicate Lou Malnati’s deep dish butter crust. Any tips would be so appreciated!
I’ve never tried pie dough with butter but I’m curious to try it. My Grandmother’s/Mom’s is flour, shortening and milk. Since I have banished veg oil from my kitchen I use lard instead.
Hey Erin...you are an absolute joy to watch. I would love to see a video on baking in a countertop air fryer/confection oven. I use my confection oven (it took a while to learn) a lot for baking a few of your recipes. I have all three of your books that are AMAZING and such an easy read. Thank you...❤
So happy you started this channel. I have wished for a long time that you would have your own channel. Now I am going to order the pie book!! Loved the first video!!
Loved the intro! I am getting super excited to try and make one of your pie doughs. The hard part, what kind of pie to make!!! Savory, Sweet, and then what kind of savory or sweet. Well going to go watch more of your videos for inspiration!! YEAH!!
@Erin Jeanne McDowell, tried recipe one time so far. Butter lava-ed out, crust was boiling in butter lake and butter was all over oven (over sides of pan). You make no mention how to avoid this. Help?!
the intro was funny. I never noticed tillamook butter at the grocery store, I see it's more economical thank pulgra I will be trying it. I was looking for 82% and found land o lakes extra creamy butter.
I had to watch the intro multiple times, trying to explain to my kids how you nailed the start of all the TV shows I grew up with!
totally 😂
YES! Same feeling!!
just how old are you!
Erin is classier than relying on the descriptor "AF".
I can't decide if it's more Family Matters or Full House!
Tillamook!!!! Not only are their products wonderful, they treat their cows so well. Their state of the art milking barns allow the cows to decide when and how often they want to be milked. They have large pastures and beds with shredded foam instead of scratchy hay. If you are in Oregon consider visiting the Tillamook farm.
Foam? How do they clean that? And it can't be recyclable. Also, to a cow hide, hay is not scratchy.
Aw! Now I feel better about the ungodly amount of Tillamook ice cream I eat.
SO excited that you’ve started your own channel. The moment I found out, I immediately went to TH-cam, hit subscribe and the like button after seeing your video! I’ve always loved your books and loved watching your previous videos. ❤ your energy and ❤ your teaching style! You simplify the difficult tasks and you always INSPIRE! I have a new favorite show on TH-cam! Thanks for all the lessons you so generously provide to all of us!
Thank you so much 🥰 I’m so excited to create this space for more baking, more fun, and more happy baker friends! ❤
Happy you're revisiting pie dough at the top of this series. Every non-Erin pie dough recipe on the internet has basically the same mistake and I couldn't figure this out until finally saw the food52 series by Erin a couple of years ago. The mistake is that everyone's trying not to add too much water so they work the butter too much until the butter is hydrating the dough. You should in fact use as much water as needed to turn the flour into dough and keep the butter solid for the entire duration. This also pretty much busts the myth of warm hands, since when doing it the correct way the whole process is done within a few of minutes with minimal butter contact.
THE best intro on TH-cam ever!!
Erin! I just love ya! I have your cookbooks and truly think your knowledge, techniques and fun personality are the best. Keep on truckin gurl!
Is it just me or does anybody else have goosebumps that we finally get to hear from the Queen herself!?!? All this time that I've been watching EJM content elsewhere on YT and never seeing her direct responses to comments has always left a little pie-shaped whole in my heart [clearly I can't get enough EJM, y'all :)], so words cannot express enough just how thrilled I am to see this channel coming to life!!
Congratulations, Erin!! I realize you are an established professional in your field, but knowing that you've added this channel to your list of achievements makes me so very happy for you! Being the Mistress of your own ship has got to be such a sweet feeling!Excited to see what you've got in store for us.....💛
🥹 thank you for this sweet message! I’m so excited to bring you even more sweetness and it does feel quite good to be captain of this particular buttery ship 🥰🥰🥰 thanks for joining us for the fun!
Covid
To those of you who have not purchased her books, you are missing out… they are full of great recipes and a pleasure to read.. worth the money for certain!
❤️❤️❤️❤️ thank you! 🥰
Agreed 👍
OKAY THIS INTRO IS THE BEST THING EVER AND I WANT TO LIVE IN IT
Finally tried your butter-squashing and folded pie dough technique and I am never going back to the old ways. Thank you Erin!
Intro was everything I needed
I absolutely loved that intro it was hilarious. Love your recipes. You rock
Your instruction is masterful , I've watched many of your video , have your books and have learned so much from you.
Thank-you teaching and inspiring all of us.
The world is a yummier place because of you and your smile.
Thanks so much for these sweet words! You made my day! ❤
I love watching your videos. I did not realize you were from Kansas. It was cool recognizing things from your intro.
I’m originally from Lawrence Kansas - rock chalk! After 17 years in and around NJ/NYC, I’m back in KC! ❤️
Oh funny. I’m from Topeka but live in Northern NJ. Rock chalk indeed!
“Featuring electricity” is goddess level snark. You were already the very best. I wish every possible good thing for you.
Thanks for sharing the love 🥰❤🥰
You are the greatest!!!! The opening is just *chefs kiss* Along with everything else!!
Awesome awesome intro!! I'm an Oregon transplant to Kansas, and when you said the Tillamook, I fell in love (not in a creepy fan way)!! I still buy my Tillamook cheese here, but sadly, can't get the butter or ice cream. And now I learn you're in Kansas City! Whaaaa...!?!!
Love your personality! And your pie crust!
I always tell people about your pie dough recipe! People think I’m a pie genius but I tell them it’s all about following your instructions.
Thanks so much for sharing this sweet baking success with me! And thanks for spreading the Happy Baking “gospel” 🥰🥰🥰
Loved the intro. Here's a new thing ... I have never seen a pie taken out of the pan to be cut.
It makes it easier to slice, and helps ensure you don't scratch up your pan!
Erin I just tried your All Buttah pie dough. I am in love! It roll out so beautifully. I 😊made a lovely two crust peach pie and a single crust rhubarb custard pie. They were a hit for our Father’s Day get together, no leftovers😢😊😂❤
I'm so glad!!!! Thanks for sharing this baking win with me!
How in the world did I not discover Erin Jeanne McDowell until last week??!?! This is just terrific. I received The Book on Pie yesterday from Amazon, and it's terrific too! Thank you so much for sharing your baking expertise and your on-air enthusiasm.
So glad you stumbled onto this sweet corner of the internet! Wishing you lots of Happy Baking!!!! ❤
I came here to worship at the Erin Temple of Pie and came away happy.
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
We light a candle for greasy, soggy crusts of the past - and pray to Saint Brimley for the flakiest of futures! 🙏
GREAT first episode!! Thank you for your sharing your methods and encouragement. You are a great teacher!
Thanks so much for joining me! ❤
I am so happy 🎉🎉. Congratulations Erin. So looking forward to learning with you. You are a joy to watch.
😄So helpful - was so interesting the size of butter "walnuts" you leave in the dough - I never understood how that doesn't create liquidy fat pockets in the crust! On to experimenting!
I’m so glad you’ve started producing your own videos! I can’t wait to follow along. I learn so much. Your Bake It Up A Knotch series turned me from a good baker to a stellar baker! People know me now because of my pies and that’s all thanks you you and your grandma! Thank you!
I have been sitting here with my iPad open and waiting for your new video. You are fantastic, you teach and explain wonderfully. I have your three cookbooks and waiting for you to do another one. Erin, you are fantastic. Keep up the good work.
Thanks so much for your support and joining me on this sweet (and sometimes Savory) journey!!!!
Learned a lot. Have your book as well.
I’ve watched this over and over again …. I love it!!!
Love this recipe & both Fearless Baker and Book on Pie. (Savory Baking is on my wish list! )
Aw, thank you so much! I hope Savory Baking finds it's way onto your bookshelf soon! It's the perfect time of year to bake from it!!!
Amazing first episode! Can’t wait to try it out. Its super helpful that the whole recipe is listed in the description and with the weights in grams! Looking forward to many more episodes
Thanks for pointing this out! I always want my recipes to be easy for everyone to use, so I use both metric and US measurements - the same is true in all three of my books, for anyone curious! ❤
Sorry I'm late!! I didn't get the memo! So happy to be here now though! Ohhh, the baking we will do, the baking we will do with you now on your own channel!!!
Show up anytime!!!! I’ll always be here! My oven will always be on!!!!! 🥰 thanks so much for joining me 🥰
I have been baking cakes and cookies for over 30 years, but have always been intimidated by scratch pie crust and yeast doughs. Ever since finding your "Bake it up a Notch" videos, I think I might be brave enough to give it a try!! ❤
I’m so glad!!!! Wishing you the flakiest of successes!
I am beyond happy that you are doing this! I love the opening and the episode is so perfect. I have been on an eclair jag (I lost a bet to my bestie and owed her 3 batches) so I am ready to tackle something else...enter pie!
Mmm I love eclairs, but pie will always have my heart!!!! Wishing you lots of hap-PIE baking :)
You are SO good at explaining complex concepts. 💯🥧💥 I hope a future episode talks about putting the dough in the dish/tin and blind baking (weirdly, this is usually the part I mess up the most!)
You must be reading my mind! A video with just that is headed your way soon! ❤
I bought your book this week..pie crust was difficult for me. But , I can bake macarons now ( thanks to your macaron video) so pie is my next challenge lol you’re a great teacher and I know with a little practice I will be able to bake pies 😊 wish me luck, Erin!
Wishing you lots of luck and only the happiest of baking experiences! Remember, practice makes pie-fect! The crust I show in this video would be the perfect place to start! This crust takes a liiiiittle more time, but it handles and crimps and bakes up oh-so very flaky every time!
I am so happy you started this channel! I love your Book on Pie! My favorite recipes are the rhubarb pie and the pecan pie. 😋My European family and friends also love it that I discovered your baking.😄 It is a whole new culinary experience for all of us! I would love to see an episode on sheet cakes!
Thanks so much for sharing this with me, so happy to bring some new pie recipes into your world 🥰 - yes, we love sheet cakes around here, so I’m ON IT!
I have finally gotten over my fear of making pie crust from scratch thanks to you! And I’m almost 60!
This makes my day, thanks so much for sharing it with me 🥰🥰🥰🥰🥰
LOVE THIS SO MUCH!!! The intro alone made me smile. Can't wait for more! xoxox
Such a wonderful teacher!
Love that you have done this! And love that Brimley is a regular cast member as per the opening credits. You are the very best instructor. Great explanations and camera work. Thanks Erin Jeanne!
Hi Erin, can you guide us how to slice a pie? the way how to slice custard pie and fruit pie or any different pie crust, thank you
Congrats on the launching on You Tube. Great demonstration that really explained how and why you have an amazing pie dough recipe.
I love every video you make. What a fabulous chef! Those old photos of you in culinary school are a gas. Thank you for teaching so many new things.
Hello Erin from Tillamook Co. Oregon!!! Love your channel and love the butter!
I didn’t know you had your own channel, I’ve never clicked the subscribe button so fast lol
The intro was AMAZING!! Please please please do the gluten free pie crust!🙏🏻🤞🏻♥️
Immediately subbed, excited to see what you have in store for us in your own format! Appreciate the time you took to add subtitles, thanks
The intro was the best...😂
ah, the youtube algorithm - suggested one of your videos the other day, and today This One !! And I'll admit, first thought, how is this 15 minutes ... ? Let's find one (hmm, feels like a reference to the owl in the tootsie pop commercial ... yep I'm that old) . Okay then, you are freaking brilliant - absolutely enjoyed your presentation and all, wow, all the information for each step. And when the video ended, my brain was like - it's over ? Want more !
Erin I would love to see you make pie dough with freshly ground wheat. I think it is a totally different character. So I would love to see what we need to do differently to make a successful pie crust. Thank you
Definitely! Freshly ground flour behaves super differently - especially when it comes to hydration! I don’t have a mill, but this is definitely a great idea! 💛
I accidentally stumbled upon your Savory Baking book at a library sale. I thought I was done buying cookbooks but here I am now the proud owner of all 3 of your books. I am longing to work through them. I have since watched some of your videos and must say you are a wonderful, clear, informative and fun teacher! ! I know what I will be doing this spring. Thank you for all you do.
I’m so glad you love the books, and I’m so happy to have earned a place on your shelf! Thanks for joining me here for even more baking fun! ❤
You have become my go-to baking guru & I just want to thank you for being so deliciously detailed, delectably delightful, & downright dutiful in your designation of helping us become better Bakers
🥰🥰🥰🥰 thank you for joining me here! ❤❤❤❤❤
I looooove how you explained your method. Please, please, please. Can you share some fruit pie recipe and pudding pie recipes. I tried to look for your book in the Philippines but they are not available here. 😢😢
Pie baking was not part of my cultural background and I only started doing it in my adult years. I have never made a really great pie dough Fair maybe but not great so we'll try this!
I'm so chuffed about this. I have your books, but seeing you make it is really helpful. I've always struggled with pie dough, but you really make me feel like I can do it.
you CAN do it!!!! ❤❤❤❤❤
I forgot to mention that I also use an oven stone made for toaster ovens and it works well. Thanks for all that you do and just know that you are loved and supported, by all (your viewers) Please keep doing what you're doing.❤
This was The. Most. Adorable. Intro I've ever seen 🤩🤩🤩
Loving all the info, so excited to try! Can't wait for the next!
Extra thanks for adding the centimeter measure for thickness 👍👍
This is AWESOME!! That intro!! ❤
Loooooove your intro and love how you featured Kansas City!!! So cute and hilarious.
Home SWEET Home! 🥧🍪🧈
Erin are you able to make pie with almond or coconut flour. I am on Keto. Love love your channel. Thank you❤️🇨🇦🐕
Great video! I use a combination of shortening and butter...I like the flavor better and it's what I grew up on! 🙂
Totally! This is actually how my grandma taught me to make pie dough, too! I used half and half for a long time until I decided I was ready for the flavor of all buttah, baby!!!!! ❤
So happy to see you on your own channel. Sent your savory cookbook to my daughter as a Christmas gift, she loves it just as much as Ido. Thanks for the great tips and recipes. 👍
Thanks so much for your support ❤️🥰❤️
I was traumatized by attempting to make pie dough when I was about 10 years old, and was never brave enough to try again. I'm now in my 70s, and after watching this masterful demo, I just might muster up the courage to break out my rolling pin and have another go! It's never too late to learn something new. Thank you, Erin, for sharing your knowledge! 💗
You can do it! I completely understand about pie dough trauma! I made it my daughter’s thing, she makes pies, but I just might give it another try!
you’ve got this! So happy to I can be here to cheer you on from afar!!!! ❤
That opening is ADORABLE. Really enjoyed this first episode. I'm excited for more!! 😊
I already feel better and I'm only on the opening credits with Erin and Brimley running across the field! ❤
If you watch closely, you’ll realize how NOT into filming Brimley was on this day. First at the park and then in the leaf pile, there were other people nearby who maybe might have wanted to pet him, so he’s just looking longingly at those people while succumbing to my silly will 😂 what a good boy 💛💛💛💛
I’m glad I realized you have a new channel, instantly subscribed.
I also love the intro, I was dying 😂. Probably gonna rewatch it (ya, I need to watch the process again but intro is great!)
❤️❤️❤️❤️
I’ve been watching you from the very start. I just made a double batch of your recipe and I do have a question 🙋♀️ ? After making the dough do you refrigerate before making the folds? I’m not sure so it’s in the fridge now I’ll leave it half hour and fold twice back in the fridge until tonight. Please let me know about when to fold. Thanks 🙏 ❤
Yes, it’s best to chill the dough for 30 minutes-1 hour before folding! ❤
BACK THE PIE CART UP!!!! Do you have your own channel now?!?! I have watched all your videos on Food 52 and enjoyed them lots. I have a feeling these may be a bit more lively and will allow the true EJM to shine. I have hit the notification bell and subscribed. So happy. :) LOVE, LOVE, LOVE your intro.
Thanks so much for joining me here!!! ❤️❤️❤️
I would love a Rye flour pie dough recipe! I always have to much in my house and I think it would make a really good pie for a savoury meat pie! Oh and maybe a semolina dough. I also have fine and coarse ground in my house.
I have rye and pumpernickel crust recipes inside #thebookonpie - they are both delicious! Could def be fun to do a video on them 🥰
@@erin-jeanne-mcdowell I have #thebookonpie. I don't know how I missed these... I swear I have looked for a rye version in that. When I get home, I am opening it up!
Gahhh, best day ever! You are so much fun! I appreciate the butter tip! I am now going to do a butter taste test to figure out my favorite! ALSO I am saving up to book a virtual bake session with you because you are just the best!
I can’t wait to virtually meet you! For those who aren’t as in the know as Hannah, I love teaching private baking classes and you can find them on my website:
www.erinjeannemcdowell.com/classes
What?!? There is a virtual bake session option? Whoa! 🎉
Love the detail explanation and different methods and thank you for including metric for all of us who don't live in the U.S. 🤗🤩❤
🥰 my pleasure! FYI: all my recipes in all my books contain both metric + US measures for this reason! ❤️❤️❤️❤️
Would this pie dough work for a baked hand pie and/or fried hand pie? If so what thickness would you recommend it be rolled out to.
This dough works for hand pies and fried pies for sure! Though personally I usually opt for a less flaky dough for fried pies - I typically use my pate Brisee recipe instead! The thickness of the dough is usually similar for both large and miniature/hand pies - about 1/4 inch/6 mm thick!
Yesterday I made your pie dough for the first time, it turned out the way it should be. But than I started the baking part and realised (after seeing another of your videos) I am in desperate need of dough weights. I made several mistakes yesterday but long story short: they loved my baking even though it was ment to be a giant twix bar and turned out to be a giant twix croissant, hahahaha
The flakeage cannot be contained!!!!!!!!! Way to go!!!! Stay tuned: I have tips for baking pies coming soon in a future video (AND I’ve been working on my dream pie weights behind the scenes 🤫) ❤️
Really helpful to watch the video and see all the tips in action.
I would love to see you do a pie crust with fresh milled flour. Your recipe is my favorite, but it is really tricky doing it with fresh milled flour.
Definitely! Freshly milled flour typically has slightly higher moisture content so it really impacts hydration!
Thank you Erin! I would love to see an episode about par baking! I never realized how many times I needed to use a fork over the dough until I saw your example here! My crust often slumps after I remove the pie weights, no matter how long I chill it in advance! Help!
I’m SO glad you asked for this because we already shot this episode for you and it’s coming soon! 🥰🥰🥰🥰🥰
I feel like I just had an out of body experience from seeing an intro that Kansas City. Love it.
Great video, I loved it, you are one of my top baking teachers!
Thank you for showing the specifics of making pie dough by hand. It looks like a lot more handling than what I am used to doing. I can’t wait to try it!
People are afraid of overworking pie dough, but as long as you allow enough rest time after handling, it can actually benefit the dough!!!!! ❤
After a long day in the bakery, I was looking at different pie dough recipes and techniques and since I have a bunch of your cookbooks, searched for you and found this!!!! OMG - your intro is perfection and now I have to show the staff tomorrow morning when they come in - thank you sooooo much for having this channel, I know I'm going to be here a lot. You are so stinkin adorable and incredibly talented. Thank you for your cookbooks and willingness to share your knowledge in this space - I am an even bigger fan now.
Thx Erin! your content is awesome! I loved your interview on Food Blogger Pro.... you were so informative and authentic....thx for taking the time to share your insights and experiences.... I'm so new to this online content world ...just fumbling my way thru this each day....your words of wisdom really helped...and you were so encouraging in your interview.....I took notes!! Thx again! God Bless!!
Please share a gluten free crust! How different would it be? My wife has been years without (good) pie after being diagnosed with Celiac's disease, and I'd love to surprise her.
I have a recipe inside my book, The Book on Pie! I think we'll need to do a video on it soon, for sure!
What?? That Sitcom opening is hilarious! So glad you've decided to get going on a channel all your own though I'll happily take your content in any form I can get it. I'd just begun to get a clue about making pie crust when I became disabled and limited in oxygen and mobility. I'd love to see a more in depth video on making flaky pie crust in a stand mixer since it seems like that would take a little less out of me. Best of luck with your new channel!
The great news is, it really is the same as this video - you use the paddle attachment to incorporate the butter to the desired size before adding the water! I'll try to make a short about this soon to show you!
Oh yay! I can't wait!
Question for Erin? I have begun purchasing "Amish Country Roll Butter" that Google tells me is 84-85% in fat content. Thoughts on using it? It is salted, just fyi, never seen it unsalted. It is *so* delicious.
obsessed with the intro & i'm lovin this series already!!
First, I love to watch you bake. I used your recipe for pie crust, but sometimes my pies weep butter when baking. Any solution?
Hi Erin! Love your posts and thanks so much for the amazing educational content! I’m originally from Chicago and now I live out of the country. I’m trying ti figure out a flakey Chicago deep dish pizza crust but all the recipes I find are too bready. Do you have a yeasted pie dough recipe? I’m trying to replicate Lou Malnati’s deep dish butter crust. Any tips would be so appreciated!
I’ve never tried pie dough with butter but I’m curious to try it. My Grandmother’s/Mom’s is flour, shortening and milk. Since I have banished veg oil from my kitchen I use lard instead.
Hey Erin...you are an absolute joy to watch. I would love to see a video on baking in a countertop air fryer/confection oven. I use my confection oven (it took a while to learn) a lot for baking a few of your recipes. I have all three of your books that are AMAZING and such an easy read. Thank you...❤
So happy you started this channel. I have wished for a long time that you would have your own channel. Now I am going to order the pie book!! Loved the first video!!
So happy to make this sweet wish come true! Thanks for joining me 🥰
Thanks for everything! Since you asked in the video, I'd love to see some videos about something like hand pies or empanada dough.
Loved the intro! I am getting super excited to try and make one of your pie doughs. The hard part, what kind of pie to make!!! Savory, Sweet, and then what kind of savory or sweet. Well going to go watch more of your videos for inspiration!! YEAH!!
I'm watching your videos mom-stop. I'm getting “PIE high!” My husband thinks I need an intervention. …
Love this! I'll admit to watching the intro more than once!
@Erin Jeanne McDowell, tried recipe one time so far. Butter lava-ed out, crust was boiling in butter lake and butter was all over oven (over sides of pan). You make no mention how to avoid this. Help?!
You explain everything SO well! Thank you so much for making videos!
I just found your channel…OMG… I can tell already you are going to be a favourite.
Absolutely great tutorial! 🥧Thank you
the intro was funny. I never noticed tillamook butter at the grocery store, I see it's more economical thank pulgra I will be trying it. I was looking for 82% and found land o lakes extra creamy butter.