A trick that always works for getting out that first pie or cake slice without breaking it: cut three slices and remove the center one. This allows the slices on the side to move and relieve the tension, without the center one breaking. This works every time!
Jamie, thank you for showing your fails. I know it’s hard to be that vulnerable as a creator. And I know that our personal fails can really bring us down. But that vulnerability really helps normalize messing up, because none of us are perfect. And when we see creators curating this perfect little story of triumph without showing us that they’re working through their personal failures, it can lead to crippling perfectionism paralysis, (meaning the fear of failing keeping us from ever trying to do anything new or sometimes anything at all). I know, not everyone suffers from that, but for those of us that do, creators like you help give us courage to fail so that we can push passed the failure and accomplish our goals. Thank you! ❤
PS: I think I should clarify that it’s not just showing the process of failing that’s helpful. It’s the fact that we can clearly see how the mistakes affect you (it’s always written on your face or in the moments when you forget the camera is rolling but you still leave those moments in when editing) yet above it all you always persevere through. You don’t give up, no matter how challenging it might be.
This is so specifically, exactly my experience - making university life for example truly paralyzing indeed. Thanks for making me feel less alone by writing this comment and indeed thanks jamie for this aspect of your content 🙏 It really lowers the hurdle of starting in my head ❤️
@@kellyr3816 Thank you for those words. It started for me in university also. I was always so “perfect” throughout hs and when university was hard and I failed my first class it started a spiral. In any class once I had one bad grade, especially if most others in the class did well, I would self-sabotage until I completely failed out of school my first time around. I wouldn’t know until years later that what I had was something coined perfectionist paralysis. But knowing you have it, doesn’t make it any better. I think it’s harder for younger generations who are growing up in this time of social media (I mean I’m not ancient but I think Jamie and I are probably close in age and can remember a time without so much technology and social media). It was hard enough for me comparing myself to other kids in class, let alone now we compare ourselves not only to the people we know but to all the strangers that come across out feed. That’s why it’s so important for more creators to be like Jamie and show that messing up is human and it’s okay instead of editing a life that looks perfect 100% of the time.
Yeah TH-camrs get their shit kicked in by anti social people in the comments tbh. Especially for touching on history, religion, politics, etc. I imagine cooking is similar too though. Or any kind of thing appreciated as an art form.
your dedication to getting the recipe right is so admirable, if i realized the bottom of my pie was still raw after baking it i would just be eating half-raw pie honestly
That’s what I thought when his strawberry jelly roll fell apart- just spoon bits into a bowl and eat it! It’ll be delicious! But Jamie perseveres and tries again and succeeds, and that’s why we love him so.
When I blind bake pastry, right at the end I brush it with a thin layer of egg white and pop it back into the oven for about a minute to harden. This forms a barrier between the pastry and the wet ingredients. I’ve never ended up with the dreaded soggy bottom. Also, I don’t use foil but rather baking paper.
Yeah, I was surprised that he did not brush egg white on the bottom to finish off the blind baking, especially with such a thin custard pie filling. It's kind of the standard method for avoiding soggy bottoms with custard pie fillings. I guess it wasn't part of Julia's recipe.
The size of a pie plate has changed quite a bit through the years along with how they are measured. Julia's 9 inch pie plate was probably much smaller. Glen from Glen And Friends has an equipment room full of different vintage bakeware and has demonstrated this on his channel.
@@CleoHarperReturns Ah! Mark me as continually reminded of the narrowness of my perspective even if I jump around youtube at lightspeed. What's Jon from?
What I love is how even though you tweak the recipes and, on occasion, go so far as to say that Julia is wrong (in this case about the pie dough) she still shows up to throw you bowls from the heavens as if to say, “Keep going child, I got you.” 👩🍳🍰🎉
@@katis7673says "bowl me", grabs a bowl, throws it in the air, gets hands back to initial position (for seemless cut), bowl falls, and he catches it. Then in the edit, he cuts the part where he gets and throws the bowl. Slow it down and you'll see the cut. Cool trick though.
I love how after 5 years of doing this series you’re still panicking in the kitchen, because I’ve been baking from the time I was old enough to hold a measuring cup and *_same_*
My great grandmother gave me the advice of a lifetime... "Play with your food and celebrate your failures." When I asked her what she meant by that, she explained that failures are so much more important than successes in cooking because that's where we truly learn. So wise.
I totally use spaghetti instead of toothpicks for checking pies and the likes. My mom taught me that. Plus you don't have to pull your pie or whatever out of the oven to check it or if it's a cake or something deeper you can reach the bottom without putting your fingers at risk.
That glass pie dish was probably 30% bigger than the one Julia was using. I think that is why you struggled to make the dough fit. It was probably the difference between a shallow 8 inch pan and a deep dish 9 inch pan. The final pie looked amazing. I really want to try this it's almost like pumpkin pie souffle.
My secret tip for flakey crust is half the water amount and substitute the other half with vodka! (I learned this from working in a professional bakery ;3 ) make sure the vodka is ice cold! Put it in the freezer till you need to add it
regarding the canned pumpkin- there was a show on the Food Network where a chef (who was really good at teaching the basics) got to visit Julia at home. And, when she asked Julia what she wanted to make for lunch Julia said, "I always enjoy a really nice tuna fish sandwich." And they immediately began making a canned tuna fish sandwich with regular store bought bread, mayo, and all the things that one puts in a tuna fish sandwich. Then, as they ate, they continued talking about cooking techniques. Julia was a down-to-earth chick.
On NPR once, Julia was asked about eating on roadtrips, and she said she loved a McDonalds hamburger, and how lucky we were that they were so widely available.
The longer you're around cooking/baking you'll eventually come across the infamous Stella Parks pie dough recipe. It was enormous a few yrs ago, maybe 2017-ish, & EVERY chef was trying it out & they, along with every baker online, ranted & raved & SWORE it was **THE** best/easiest/most foolproof crust in existence. I had the EXACT same sizing issue as you did w/Julia's (Aunt Helen, apparently lol). It didn't matter which butter, what protein content there was in the flour, hot room/cold room - NOTHING made it work for me...until I did the math & increased the recipe by 1/4. NOW I'm on board, & agree it's awesome but ngl it DOES feel super weird to be the ONE person in all of the land whose pie dish is just ever so slightly larger than all the rest, eh?? 😂👍🏼
So a tip that you might not know, but my grandmother taught me: When you have a pie crust, temporarily semi rolling it on the rolling pin and then transferring it to the pan using the rolling pin is far more reliable. This prevents the tearing and uneven parts (as what happened before with the tearing) I think Julia Child was purposefully going for a thinner crust. When you quoted the timings and I saw the thickness of your crust, I knew it wasn't going to cook evenly. American pies in my experience tend to have thicker pie crusts than French. 1/8 inch/3mm isn't unusual in French cooking. In American, it's 1/4 inch/6mm. Honestly, it's more flex to be able to make a thinner crust and smoothly get it into the pan. Re making the pie filling from scratch: It is HARD, but not impossible, but it takes a very long time. The tips for if you ever attempt it are: Use smaller pumpkins. Use pumpkins from farmer's markets when they are in season and ask for ones that are good to eat. And destring the pumpkin really well and strain it. TT I learned all of that the very hard way. A shortcut, if you don't want to go through that is to use Kabocha, which tastes at least similar (though lacks some of the brightness in flavor--not that anyone notices around me), and you won't have to go through the destringing and straining process. On if pumpkin pie taste different from a can v. from scratch. I noticed the difference, but no one else in my family did. But I have freak taste buds. It is important, though, to realize often the canned version adds stuff, so be sure to read the label before adding ingredients. BTW, it might be sacrilege, but sprinkling a little bit of brown sugar on top before popping it into the oven sometimes gives it an extra browning.
As a pastry chef, I have come to see Julia as the queen of making things too complicated. Maybe it's the time difference between then and now. And dont get me wrong, her recipes produce beautilful things. But as for now, watching Jamie palm the dough, I just want to tell him "Just roll it out and fold it, it will be fine". Great job Jamie.
Can also stabilize somewhat while whipping with a little cream of tartar or lemon juice (acid). Since I’ve been making crème fraîche with cream & yogurt - and it sets up pretty firm - I’ve figured that’s a similar process to what’s going on with whipped cream & cream of tartar. Wonder how it would go to whip crème fraîche.
This video had everything! A soggy bottom, stiff peaks and shrinkage. 😉 As an Aussie, I’ve never understood pumpkin pie and I will never attempt to bake one but the video, as usual was very enjoyable to watch. I also appreciated the disclaimer at the end that you didn’t eat all the pie. 🙂
That’s okay as we will never eat that yeast stuff on toast. Big hug to you though. Vegemite? I tried it. I think the secret to pumpkin pies is trying many different kinds of it like mousse pie.
My favorite pie crust recipe is the Pioneer Woman's friend Pam's pie dough recipe. It's very similar to the one you made here but the technique, adopted for a modern kitchen, makes it much easier! You mix it in a food processor and roll it out between two sheets of parchment paper, which prevents sticking and makes it easier to move into the pie plate. I recommend looking it up for your next pie!
Hi Jamie, I have been following you since 2020 back when you only had a few thousand subcribers, I always thought you were one of the most authentic, humble and hilarious creators on youtube and I cant help but feel pride when i see how far you've come (200k!). I'm really happy for you man ! It's so grat seeing passionate people succeed in their respective fields while keeping such honesty and humility.
I always quadruple every pie crust recipe for this exact reason. It makes the same amount of mess and if you have extra, you can make cinnamon twists. :)
Along the way, learning to make pastry doughs I learned the value of the Poor circulation in my hands...my finger tips are Never warm so I don't need to worry about getting the dough too warm. 😉
Anna Olsens pie crust are no fail! A tried and true Canadian chef. She has the best crust and I use it for my own pies and butter tarts. 🇨🇦🤗 great job. Pastry is hard.
God love you, my grandma used to make pumpkin pie including roasting and making pumpkin puree. One year she wasn’t feeling her best and I told I was bringing the pie. Sara Lee here we come. My grandma told me pumpkin pie was mine from then on. Homemade is wonderful but sometimes the stress is just not worth it.
It looks great! Maybe Julie wanted a super thin crust because the filling is fluffy and "lighter" that what is expected? Either way, I think you made the right call to double the crust recipe. The other thing I learned is in the restaurant, they'll remove a very thin slice of pie, knowing that it's going to be ugly, and then they'll slice the rest, which will look better when you slice it up.
The point about the difference between a glass pie plate versus a metal one in how it bakes is absolutely right. In many cases, Julia isn't *wrong*, she's just writing half a century ago and using very different equipment and relying on a very different variety of available ingredients. The other issue with the pie plates is the depth. You'll notice the glass pie plate is much deeper than the metal one. You need an extra few inches in the circumference of the rolled-out dough to have the circle big enough to come up the sides with enough to make a nice crimped edge. Which may, as discovered, require more dough. It may also help to be more slow and gentle in the rolling process. Trying to roll fast or pressing the dough out by pressing down hard tends to make a ragged edge, while a gentle rolling process, rotating the dough frequently, adding flour as needed to keep it from sticking, and even flipping the dough a few times during the rolling process will all make it come out smoother. A few drops more water, for a more pliable dough, can also help.
@@uleubner Yea I think that was the issue with the recipe. I have that same pie dish and it is a very deep pie dish and would require more dough than a more shallow pie pan.
my mother has a recipe she has used as far back as i can remember in these last 50 odd yrs and it's an eggnog pumpkin pie with eggnog whipped cream. paired with a chocolate chip pecan pie to die for xD
Nox 2688 Now that is bloody brilliant and creative. Did she make the eggnog herself? I just heard homemade is very much better. I will definitely look for this recipe. And the chocolate chip pecan pie sounds great too. Have you ever tried that chocolate chip cookie recipe that has dried cherries and almond slivers in it called Chocolate Coma Cookies? My favorite cookie recipe.
This was my mother's trick when she screwed up pie dough/crust. She forked the bottom, and then baked the shell. While the shell was cooling, she made double patches of cooked pudding. She filled the shells with the cooked pudding and refrigerated the pudding pies. She didn't cover the pudding since we all liked "pudding skin". At the holidays, she made vanilla pudding, added pumpkin pie spice and used food coloring to tint it dark orange. At Christmas, it was tinted red with peppermint and the chocolate with wintergreen. At New Year's it was made to taste like a Brandy Alexander. We didn't mind the screw up of the dough. We were only interested in the pudding filling.
congrats on 203k!!! the algorithm is in your favor right now. i’m so glad you put in all these years of consistent work, next year i hope it really starts paying off🥺💕 i’m so glad i found your channel and got to binge all your vids
Regarding the use of canned pumpkin...I'm sure Julia has had the same experience that myself and many others (grandmother's included) have had - that roasting your own pumpkin just is not worth it. Pumpkin textures can vary by a lot - some are incredibly fibrous and stringy - and they sometimes have no flavor because they are bred for carving nowadays, not eating. Using the can actually ends up tasting way better than roasting a fresh one. I have seen numerous pros say the same thing. The only ones that roast their own pumpkins today are soccer moms that do it for instagram street cred.
canned pumpkin is one of those things that you just shouldn't really bother with. Maybe try it once just to confirm that you dont ever wanna do it again. Ramen noodles are another one of those things. Also, ketchup. Just don't bother.
I was hoping you would make this before Thanksgiving! My mom has been making this pie every year for Thanksgiving for as long as I can remember. She calls it "the Stressful Pie" because of the way Julia writes her recipes. I made my own for the first time this year for Friendsgiving and it felt so special. For all those watching and feeling daunted, once you get past the crust it's really not that hard. It's a fantastic pie, give it a try! Edit: I'm just getting to the dough-rolling segment. You're not at fault! The recipe is definitely not enough to half the dough and still be the right thickness. I prefer a slightly thicker crust anyway because it just tastes so good. I find that Sally's Baking Addiction's recipe makes the perfect amount of dough and it always comes out great.
You are way better at making pumpkin pies than I am. There was a time where I made one, and it looked fantastic. Absolutely great. Then we all took a slice to eat. That was the time where we all realized I had forgotten to add sugar.
A great trick to transferring pie dough into a pie dish, is to roll the dough very loosely around the rolling pin, then trasfer the dough, in a rolling motion in the opposite direction into the dish.
I have silver fox brother, but he's named the green manalishi and he's a beast when it comes to baking and other thingys. Have a great thanksgiving with the wifey and family.
I never use blind baking with "beans." One Thanksgiving, since I was the pie person for holidays, and against my mother's "witchiness," I made a praline pumpkin pie that used bourbon. She was so angry ... she wanted "normal" pumpkin pie. LOL .... The one with booze won! Sadly, I lost the recipe ... but now I'm going to try to find it. One day, you are going to be a great father who is very very patient and has standards. Happy Thanksgiving to you and your family!
We love all you vids Jamie, and especially when you double down & re-make a disappointing first effort! Like others have mentioned, sharing yr progress has been entertaining & so proud of yr accomplishments. Many of us have fond memories of going through same process to become the experts we are now! It’s wonderful to become a great really baker & cook! Great food is a happy part of our family life & memories!
King Arthur baking company says: The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
My pecan pie recipe uses brown butter, molasses (which is the real key to perfection) and a mix of light and dark corn syrup so I know for a fact that Julia Child has the right idea with that molasses.
I do know that the French like their pastry very thin or fine. That’s what makes it so hard to achieve. I really appreciate how hard you work at these recipes- the four attempts at the strawberry roll were epic and heroic. Great job each time, Thankyou 😊
Perfect, the show where you get to laugh at kitchen catastrophes. Quite suitable as I just dropped my dinner on the floor and neither have the energy to start over or anything quick and easy in the cupboards.
I've had a love/hate relationship with making pie dough. Seriously, just easier to by ready made store bought to say the stress and hassle...but you REALLY do make me want to give this recipe a go. Love the pumpkin filling too. never thought to add beaten egg whites to it. Love that you show us all your trials, failures and successes. Gets us inspired. Great job, keep em coming.
Congratulations Jamie. It truly looks delicious but Thanksgiving in my family is difficult 😫 and traumatic enough without adding that pie to the mix. 🤦♀️
Jamie, use the rolling pin to move the dough from the board to the pie plate by "wrapping" the dough over the rolling pin and then "rolling" it into the pie plate. Works like a charm every time.
Brown sugar is just white sugar with molasses re-added. So the whole white sugar then adding molasses thing is...just...making more brown sugar. Kind of an odd way of going about it, but Julia did a lot of things slightly odd. I learned this when I was living in the very remote Frank Church wilderness and had to prepare baked goods. We didn't have brown sugar but we had white sugar and molasses. Just add them together and mix with a whisk or a fork. BOOM! You have really good brown sugar to whatever "darkness" you want.
I am a lazy pastry maker. For this type of pastry, I grate cold butter into the bowl of dry ingredients, toss, add the liquid, compress into a ball, cover and chill until required. Get compliments on my pastry skills. Also use the grated butter method for things like scones. Try for yourselves
Two tips, which may have been said elsewhere already: 1. You can use the blade of a thin sharp knife like a paring knife instead of a toothpick if you don't have a toothpick. Or you can use a bamboo kebab skewer if you have any of those hanging around from a summer barbecue. 2. To get the first piece of pie out neatly - cut TWO pieces. When you go to lift out the first one, since the second one is also free of the rest of the crust and filling, it can move a bit with the first one as you lift it out, so it reduces the stress on the rest of the pie. You almost always will get a nice looking slice out first time that way.
Wait wait wait! The older years Jamie would have bowled right on forward with that sad pie crust. You would've filled it up and then been disappointed at the results. You have learned a ton! Bravo!
I’d love to see your workout routine. I’d be fat as the proverbial Christmas goose if I cooked and consumed all this rich, French food! 😆 Yum! Thank you
Well, he does have a tattoo of a bicycle so I'm gonna go out on a limb and say that's a major part of it. Unless a liposuction machine drops from the ceiling along with the bowls.
I've been making pumpkin pies for years and never blind baked the crust. Only blind bake for pie fillings that are cooked on the stovetop like lemon meringue. And definitely roll out the dough between wax paper only turning quarter turns to keep a circle shape. But as always you are entertaining to watch.
Blind baking is important anytime you're dealing with a custard, which pumpkin pie is ~ the water content from the custard can cause soggy crusts otherwise.
Hmm, did you watch the video? He blind baked and it STILL was raw. He should have blind baked it even longer. A crispy crust is great, I'd always blind bake. In the end you can pop the whole pie out of the pan and hold it by the bottom! Impossible without blind baking
Your progress & dedication are inspiring. Im happy to see the comments about 1) the difference in pie dishes 1980 vs 2022 & 2) the thickness of pie crust (Europe vs America). So glad it all worked out.
A few years ago I discovered the perfect pumpkin pie recipe - I end up making two, one to take to holiday dinner and one to keep at the house. It consistenly gets raves and I never tell anyone how to make it :)
joe seeking A recipe shared gives back way more than keeping it to yourself. My mother’s special secret no fail pie crust has 1 Tbl white vinegar added along with 5 1/2 Tbl water and 1 egg. Doesn’t matter if you handle it with hot hands either. My dad would do the filling and it was always pumpkin chiffon.
Wow!! Julia Child's Aunt's Fluffy Pie was AMAZING!! I'll never make a regular pumpkin pie again. Everybody loved it. I had no booze available, but it was still sublime!
Freeze your butter, grate your butter on large side, rub it in delicately only till the flakes are about half. Add really cold water. Bring it together, cling film. Fridge it for 30 minutes only. Like crispy pastry. Woo hoo, every time 😀
I think I know why the recipes aren't lining up with the equipment, that looks like a deep dish pie plate.(or at least by J.C. standards). I have some of my grandmother's 9" pie plates and they're maybe 1.5" deep...maybe. (I don't have a measuring implement handy to fact check that). New pie dishes give us deep thick slices. Which is more *aesthetic* and 'murican.
I really appreciate that you show all of your mistakes and how you managed to fix them. And especially when you don't manage to fix them! We all need to learn to let go and make due sometimes. This was obviously a success, congrats on your crust!
Chef here, you can actually not buy a pumpkin and make it yourself and it turn out as good as canned. It's impossible. You can get a little close with pumpkins grown for eating and pureeing over carving, but it will never compare. The reason why is because Libby's uses a proprietary cultivar for the Dickinson Pumpkin that is beyond perfect for specifically pumpkin puree, which basically means that only Libby's owns the best pumpkin in the world and no one else can make or grow it just like them.
All very true. If you’re ever in the mood for a laugh, watch someone try to make pie out of their jack-o-lantern pumpkin. How do I know it’s a riot? Tried to do exactly that, it was somewhere around hour four of trying to get the God-awful goop to look and taste like canned, when I admitted defeat. Complete and utter failure, but I did learn about the commercial pumpkin industry.
My son-in-law every year tells me to sell my pie, he loves it so much. This is not about bragging rights, but the fact that I use pie pumpkins from scratch. I kind of disagree with it being impossible. Edit: maybe Libby’s has a better flavor, though. I haven’t used it in a while.
Not true at all. Try a Cherokee Tan Pumpkin or another heirloom one. There is a whole great big world of produce out there from all over the world just waiting for you to discover them.
@@jvallas Don’t put your’s down. Most folks wouldn’t know a pie pumpkin from a carving one but there are pumpkins out there that are delish just roasted with a bit of butter, sugar, and cinnamon. Do you grow your own? To be honest I find it very discouraging that so many today are so quick to dismiss anything that requires a bit of effort like Julia’s recipes. Even Jamie has done this and it does not bode well for our future. I just trust her and go there. I am always bowled over by her knowing her stuff and her creativity. Try that Chantilly with apples if you haven’t. Unreal good.
@@VickiTakacs. I don’t grow my own but have used farmers’ market or CSA pumpkins the last couple years, and I think I’ll stick with it. Probably deluding myself, but I feel they’re better than Walmart! 🥴 And I’ve gotten a few regular squashes from them, so that satisfies my savory craving. Yes, your recipe sounds like one I need to look into!
Great job, Jaime, I love the addition of rum. I'll have to give this recipe a try. The "all American" pumkin pie recipe is the recipe found on the Libby's pumpkin can, the plain pumpkin, not their already spiced pumpkin. Classic, dependable and very nostalgic. Happy Thanksgiving! 🦃🍁🍗🥧
I’m about to take my pie dough out of the fridge to roll out and put together my pumpkin pie. It’s my grandma’s recipe. I can’t eat it because I’m allergic to dairy and eggs, but my husband and son love it. It’s a less complicated version of Julia’s, for sure 😂
I think your pie pan may indeed be 9", but it also may be deeper than the 9" dishes Julia used. Pie pans/dishes are sometimes deeper now than they were in the past. That may explain the discrepancy between the recipe and what fills up your pie dish. I have some glass pie pans from my grandmother which appear the same size as yours, but aren't nearly as deep.
When he says "Order Up" and there's still 8 minutes left but it looks so good you know we're in for a ride
His "Order Up" is never complete without the following spank
👌👌👏👏👏👏 Bravo!👏👏👏
Q
😂😂😂
fr
A trick that always works for getting out that first pie or cake slice without breaking it: cut three slices and remove the center one. This allows the slices on the side to move and relieve the tension, without the center one breaking. This works every time!
That’s an amazing tip! I will do this from now on.
Oh my goodness, this is genius! I'm definitely going to give that a try.
WHOA. so smart
That’s genius!!
Great tip!
Jamie, thank you for showing your fails. I know it’s hard to be that vulnerable as a creator. And I know that our personal fails can really bring us down. But that vulnerability really helps normalize messing up, because none of us are perfect. And when we see creators curating this perfect little story of triumph without showing us that they’re working through their personal failures, it can lead to crippling perfectionism paralysis, (meaning the fear of failing keeping us from ever trying to do anything new or sometimes anything at all). I know, not everyone suffers from that, but for those of us that do, creators like you help give us courage to fail so that we can push passed the failure and accomplish our goals. Thank you! ❤
PS: I think I should clarify that it’s not just showing the process of failing that’s helpful. It’s the fact that we can clearly see how the mistakes affect you (it’s always written on your face or in the moments when you forget the camera is rolling but you still leave those moments in when editing) yet above it all you always persevere through. You don’t give up, no matter how challenging it might be.
This means a lot to me. You really hit the nail on the head. “normalize messing up”. I love that. Thanks for writing this ❤️
This is so specifically, exactly my experience - making university life for example truly paralyzing indeed. Thanks for making me feel less alone by writing this comment and indeed thanks jamie for this aspect of your content 🙏 It really lowers the hurdle of starting in my head ❤️
@@kellyr3816 Thank you for those words.
It started for me in university also. I was always so “perfect” throughout hs and when university was hard and I failed my first class it started a spiral. In any class once I had one bad grade, especially if most others in the class did well, I would self-sabotage until I completely failed out of school my first time around.
I wouldn’t know until years later that what I had was something coined perfectionist paralysis. But knowing you have it, doesn’t make it any better.
I think it’s harder for younger generations who are growing up in this time of social media (I mean I’m not ancient but I think Jamie and I are probably close in age and can remember a time without so much technology and social media).
It was hard enough for me comparing myself to other kids in class, let alone now we compare ourselves not only to the people we know but to all the strangers that come across out feed.
That’s why it’s so important for more creators to be like Jamie and show that messing up is human and it’s okay instead of editing a life that looks perfect 100% of the time.
Yeah TH-camrs get their shit kicked in by anti social people in the comments tbh. Especially for touching on history, religion, politics, etc. I imagine cooking is similar too though. Or any kind of thing appreciated as an art form.
your dedication to getting the recipe right is so admirable, if i realized the bottom of my pie was still raw after baking it i would just be eating half-raw pie honestly
That’s what I thought when his strawberry jelly roll fell apart- just spoon bits into a bowl and eat it! It’ll be delicious! But Jamie perseveres and tries again and succeeds, and that’s why we love him so.
I would just put the pie into a heavy fry pan and cook the bottom. Wouldn't take long.
Or scrape out the filling and have yourself some pumpkin pudding for breakfast!
I'd blame the equipment. Works for just about anything in life.
i have literally done that
When I blind bake pastry, right at the end I brush it with a thin layer of egg white and pop it back into the oven for about a minute to harden. This forms a barrier between the pastry and the wet ingredients. I’ve never ended up with the dreaded soggy bottom. Also, I don’t use foil but rather baking paper.
Thursday when I make my pie for turkey day I am going to try this little trick. I like Mary Berry hate a soggy bottom.
@@carveylover I've made pie crust with egg and it does work
Oh wow, thanks for that tip Keith, we all hate those soggy bottoms ..
Brilliant! I am after making a lemon meringue pie for Thanksgiving dinner and will give it a go.
Yeah, I was surprised that he did not brush egg white on the bottom to finish off the blind baking, especially with such a thin custard pie filling. It's kind of the standard method for avoiding soggy bottoms with custard pie fillings. I guess it wasn't part of Julia's recipe.
The size of a pie plate has changed quite a bit through the years along with how they are measured. Julia's 9 inch pie plate was probably much smaller. Glen from Glen And Friends has an equipment room full of different vintage bakeware and has demonstrated this on his channel.
also that one he's using definitely gives of "deep dish" vibes, which is even larger still
Agree here. The Pyrex pie plate is for a deep dish 🥧.
Yep, and Glen is a fellow Canadian too!
They made inches smaller?! Who knew ;-)
@@originalcinner It's the depth of the pie that is being debated here.
It is incredible how much your confidence with this stuff has improved over the years. Which is good, because pastry can smell fear.
🤣🤣🥰
You know you're a fan when you leave a favorite creator's livestream because JAMIE
I see you enjoy Jaiden or any poketuber
I did that too! Sorry Carl 😅
Same
@@GrimmDelightsDice Not sure who Jaiden is and I never played anything poke-y. I was watching Jon from...nevermind. Hehe
@@CleoHarperReturns Ah! Mark me as continually reminded of the narrowness of my perspective even if I jump around youtube at lightspeed. What's Jon from?
I love and appreciate your longer videos!! 10 minutes of Jaime just isn't enough!!
Was about to say that !😍😍😍 we want more Jamie 😍😍
100% yes.
What I love is how even though you tweak the recipes and, on occasion, go so far as to say that Julia is wrong (in this case about the pie dough) she still shows up to throw you bowls from the heavens as if to say, “Keep going child, I got you.” 👩🍳🍰🎉
Bowl me! Lol. I'm still trying to figure out how he releases them, or it's in the editing.
@@katis7673 it’s Julia! 😁
@@katis7673says "bowl me", grabs a bowl, throws it in the air, gets hands back to initial position (for seemless cut), bowl falls, and he catches it. Then in the edit, he cuts the part where he gets and throws the bowl. Slow it down and you'll see the cut. Cool trick though.
I love how after 5 years of doing this series you’re still panicking in the kitchen, because I’ve been baking from the time I was old enough to hold a measuring cup and *_same_*
That's his shtick, the cute semi-helpless male.
My great grandmother gave me the advice of a lifetime... "Play with your food and celebrate your failures." When I asked her what she meant by that, she explained that failures are so much more important than successes in cooking because that's where we truly learn. So wise.
The same applies to life itself; the mistakes are truly where we learn the most 🌟
Great grandma know the price of eggs these days? lol
@@bahhumbug9824 Spoken like a true Dunce Cap model. Take a bow.
Oooh someone's on a humor strike. Lighten up. @@SamSolasdonSaol
I totally use spaghetti instead of toothpicks for checking pies and the likes. My mom taught me that. Plus you don't have to pull your pie or whatever out of the oven to check it or if it's a cake or something deeper you can reach the bottom without putting your fingers at risk.
Keeping this in my back pocket
Thank you molly!!!!!! ♡
Uuuh that’s a nice hack. I was gonna say I know people use a knife, one to spread or a small thin one like a potato peeler
That glass pie dish was probably 30% bigger than the one Julia was using. I think that is why you struggled to make the dough fit. It was probably the difference between a shallow 8 inch pan and a deep dish 9 inch pan. The final pie looked amazing. I really want to try this it's almost like pumpkin pie souffle.
My secret tip for flakey crust is half the water amount and substitute the other half with vodka! (I learned this from working in a professional bakery ;3 ) make sure the vodka is ice cold! Put it in the freezer till you need to add it
I just heard them talking about this on milk Street a couple days ago. They agree, vodka helps.
Yes. Vodka will wet (hydrate) the flour but will not develop the gluten.
Add 1 Tbl white vinegar with 5 1/2 Tbl water, and 1 egg.
my go to americas test kitchen recipe, never fails
Yes, drink enough vodka and you won’t care about the state of the pie or the crust.
regarding the canned pumpkin- there was a show on the Food Network where a chef (who was really good at teaching the basics) got to visit Julia at home. And, when she asked Julia what she wanted to make for lunch Julia said, "I always enjoy a really nice tuna fish sandwich." And they immediately began making a canned tuna fish sandwich with regular store bought bread, mayo, and all the things that one puts in a tuna fish sandwich. Then, as they ate, they continued talking about cooking techniques.
Julia was a down-to-earth chick.
On NPR once, Julia was asked about eating on roadtrips, and she said she loved a McDonalds hamburger, and how lucky we were that they were so widely available.
Reminds me of "The Menu" where the one thing that brought chef Ralph Fiennes to his happy place was making a cheeseburger.
I will never ever ever get tired of you asking for bowls from the sky 😁
The longer you're around cooking/baking you'll eventually come across the infamous Stella Parks pie dough recipe. It was enormous a few yrs ago, maybe 2017-ish, & EVERY chef was trying it out & they, along with every baker online, ranted & raved & SWORE it was **THE** best/easiest/most foolproof crust in existence.
I had the EXACT same sizing issue as you did w/Julia's (Aunt Helen, apparently lol). It didn't matter which butter, what protein content there was in the flour, hot room/cold room - NOTHING made it work for me...until I did the math & increased the recipe by 1/4. NOW I'm on board, & agree it's awesome but ngl it DOES feel super weird to be the ONE person in all of the land whose pie dish is just ever so slightly larger than all the rest, eh?? 😂👍🏼
So a tip that you might not know, but my grandmother taught me: When you have a pie crust, temporarily semi rolling it on the rolling pin and then transferring it to the pan using the rolling pin is far more reliable. This prevents the tearing and uneven parts (as what happened before with the tearing)
I think Julia Child was purposefully going for a thinner crust. When you quoted the timings and I saw the thickness of your crust, I knew it wasn't going to cook evenly. American pies in my experience tend to have thicker pie crusts than French. 1/8 inch/3mm isn't unusual in French cooking. In American, it's 1/4 inch/6mm. Honestly, it's more flex to be able to make a thinner crust and smoothly get it into the pan.
Re making the pie filling from scratch: It is HARD, but not impossible, but it takes a very long time. The tips for if you ever attempt it are: Use smaller pumpkins. Use pumpkins from farmer's markets when they are in season and ask for ones that are good to eat. And destring the pumpkin really well and strain it. TT I learned all of that the very hard way. A shortcut, if you don't want to go through that is to use Kabocha, which tastes at least similar (though lacks some of the brightness in flavor--not that anyone notices around me), and you won't have to go through the destringing and straining process.
On if pumpkin pie taste different from a can v. from scratch. I noticed the difference, but no one else in my family did. But I have freak taste buds. It is important, though, to realize often the canned version adds stuff, so be sure to read the label before adding ingredients.
BTW, it might be sacrilege, but sprinkling a little bit of brown sugar on top before popping it into the oven sometimes gives it an extra browning.
Yes, definitely agree with partially rolling the pastry back around the rolling pin to help pick it up without it tearing.
Yes that was fun and cringy to watch him miss that a few times. Lord help him if he ever makes pasta.
He has. @@rusty41123
As a pastry chef, I have come to see Julia as the queen of making things too complicated. Maybe it's the time difference between then and now. And dont get me wrong, her recipes produce beautilful things. But as for now, watching Jamie palm the dough, I just want to tell him "Just roll it out and fold it, it will be fine".
Great job Jamie.
That was fun! Just an FYI: You can rewhip whipped cream that has gone liquidy.
Yes! And also you can add unwhipped cream to whipped cream that has been overwhipped to loosen it. As long as it didnt become butter :P
Can also stabilize somewhat while whipping with a little cream of tartar or lemon juice (acid). Since I’ve been making crème fraîche with cream & yogurt - and it sets up pretty firm - I’ve figured that’s a similar process to what’s going on with whipped cream & cream of tartar. Wonder how it would go to whip crème fraîche.
@@jvallas lemon whipped cream sounds tasty 😋
@@megeles With luck, you don’t put in so much that it really changes the flavor.
This video had everything!
A soggy bottom, stiff peaks and shrinkage. 😉
As an Aussie, I’ve never understood pumpkin pie and I will never attempt to bake one but the video, as usual was very enjoyable to watch. I also appreciated the disclaimer at the end that you didn’t eat all the pie. 🙂
That’s okay as we will never eat that yeast stuff on toast. Big hug to you though. Vegemite? I tried it. I think the secret to pumpkin pies is trying many different kinds of it like mousse pie.
Pro Tip for pastry: freeze your butter first, then grate it into your flour. Suck it, Julia! Oh...and Skidmarks?? LOL
My favorite pie crust recipe is the Pioneer Woman's friend Pam's pie dough recipe. It's very similar to the one you made here but the technique, adopted for a modern kitchen, makes it much easier! You mix it in a food processor and roll it out between two sheets of parchment paper, which prevents sticking and makes it easier to move into the pie plate. I recommend looking it up for your next pie!
Oh but make sure you dust your pie plate with flour first to prevent sticking!
Commenting for future reference. Thanks for the tip.
Yes! This is my go to pie crust every time I make a pie. Such an easy recipe
🤔 Interesting I'll have to check it out!
@@riverfortune1990 🤔 no.
Hi Jamie, I have been following you since 2020 back when you only had a few thousand subcribers, I always thought you were one of the most authentic, humble and hilarious creators on youtube and I cant help but feel pride when i see how far you've come (200k!).
I'm really happy for you man ! It's so grat seeing passionate people succeed in their respective fields while keeping such honesty and humility.
I always quadruple every pie crust recipe for this exact reason. It makes the same amount of mess and if you have extra, you can make cinnamon twists. :)
Along the way, learning to make pastry doughs I learned the value of the Poor circulation in my hands...my finger tips are Never warm so I don't need to worry about getting the dough too warm. 😉
I love when you enjoy eating what you cooked. It's apparent by the look on your face that you're enjoying your creation. 🥧🙂
I'm 75 and have made many pies. I have never "blind baked" a crust. Mine always turn out perfectly.
NO ONE could ever call you a quitter! Well done Jaime, you are a treasure. Cheers
You make your fellow Canadians so proud 🥰
Anna Olsens pie crust are no fail! A tried and true Canadian chef. She has the best crust and I use it for my own pies and butter tarts. 🇨🇦🤗 great job. Pastry is hard.
God love you, my grandma used to make pumpkin pie including roasting and making pumpkin puree. One year she wasn’t feeling her best and I told I was bringing the pie. Sara Lee here we come. My grandma told me pumpkin pie was mine from then on. Homemade is wonderful but sometimes the stress is just not worth it.
It looks great! Maybe Julie wanted a super thin crust because the filling is fluffy and "lighter" that what is expected? Either way, I think you made the right call to double the crust recipe.
The other thing I learned is in the restaurant, they'll remove a very thin slice of pie, knowing that it's going to be ugly, and then they'll slice the rest, which will look better when you slice it up.
French thing to deal with thinner crusts.
The point about the difference between a glass pie plate versus a metal one in how it bakes is absolutely right. In many cases, Julia isn't *wrong*, she's just writing half a century ago and using very different equipment and relying on a very different variety of available ingredients.
The other issue with the pie plates is the depth. You'll notice the glass pie plate is much deeper than the metal one. You need an extra few inches in the circumference of the rolled-out dough to have the circle big enough to come up the sides with enough to make a nice crimped edge. Which may, as discovered, require more dough.
It may also help to be more slow and gentle in the rolling process. Trying to roll fast or pressing the dough out by pressing down hard tends to make a ragged edge, while a gentle rolling process, rotating the dough frequently, adding flour as needed to keep it from sticking, and even flipping the dough a few times during the rolling process will all make it come out smoother. A few drops more water, for a more pliable dough, can also help.
@@uleubner Yea I think that was the issue with the recipe. I have that same pie dish and it is a very deep pie dish and would require more dough than a more shallow pie pan.
Jamie, you have become an expert at analyzing what happens in the process. You should be proud! Happy Thanksgiving!
my mother has a recipe she has used as far back as i can remember in these last 50 odd yrs and it's an eggnog pumpkin pie with eggnog whipped cream. paired with a chocolate chip pecan pie to die for xD
Nox 2688 Now that is bloody brilliant and creative. Did she make the eggnog herself? I just heard homemade is very much better. I will definitely look for this recipe. And the chocolate chip pecan pie sounds great too. Have you ever tried that chocolate chip cookie recipe that has dried cherries and almond slivers in it called Chocolate Coma Cookies? My favorite cookie recipe.
This was my mother's trick when she screwed up pie dough/crust. She forked the bottom, and then baked the shell. While the shell was cooling, she made double patches of cooked pudding. She filled the shells with the cooked pudding and refrigerated the pudding pies. She didn't cover the pudding since we all liked "pudding skin". At the holidays, she made vanilla pudding, added pumpkin pie spice and used food coloring to tint it dark orange. At Christmas, it was tinted red with peppermint and the chocolate with wintergreen. At New Year's it was made to taste like a Brandy Alexander. We didn't mind the screw up of the dough. We were only interested in the pudding filling.
congrats on 203k!!! the algorithm is in your favor right now. i’m so glad you put in all these years of consistent work, next year i hope it really starts paying off🥺💕 i’m so glad i found your channel and got to binge all your vids
Metal pie dishes never fail. I gave all my glass ones away. Just love your videos.
I'm glad he enjoys his creations, no matter what they look like.
Regarding the use of canned pumpkin...I'm sure Julia has had the same experience that myself and many others (grandmother's included) have had - that roasting your own pumpkin just is not worth it. Pumpkin textures can vary by a lot - some are incredibly fibrous and stringy - and they sometimes have no flavor because they are bred for carving nowadays, not eating. Using the can actually ends up tasting way better than roasting a fresh one. I have seen numerous pros say the same thing. The only ones that roast their own pumpkins today are soccer moms that do it for instagram street cred.
canned pumpkin is one of those things that you just shouldn't really bother with. Maybe try it once just to confirm that you dont ever wanna do it again.
Ramen noodles are another one of those things. Also, ketchup. Just don't bother.
It's also difficult to get all the water out of freshly roasted 🎃 pumpkin.
My mom once made pumpkin pie out of jack o lantern pumpkins, it was watery and stingy. I believe this is when I stopped liking pumpkin pie.
My middle daughter stopped eating pumpkin pie when I made it with stringy grayish pumpkin we grew ourselves.
Canned pumpkin is not pumpkin … it is squash these days. But then pumpkin is a squash, which is why the canned stuff isn’t stringy.
My Grandmother told me cold hands and ingredients make the flakiest pie crusts. 🥧 Cold hands, warm heart ❤ Bon Appetite!!!
Jamie, as always this was heartbreaking and hilarious! Happy Thanksgiving and let the countdown to gingerbread house season begin! ❤
The countdown is on!! 😅
Cooks Illustrated has a gingerbread house, an issue from the ‘90s I think. I spent 36 hours on it in the year 2000, allegedly
I was hoping you would make this before Thanksgiving! My mom has been making this pie every year for Thanksgiving for as long as I can remember. She calls it "the Stressful Pie" because of the way Julia writes her recipes. I made my own for the first time this year for Friendsgiving and it felt so special. For all those watching and feeling daunted, once you get past the crust it's really not that hard. It's a fantastic pie, give it a try!
Edit: I'm just getting to the dough-rolling segment. You're not at fault! The recipe is definitely not enough to half the dough and still be the right thickness. I prefer a slightly thicker crust anyway because it just tastes so good. I find that Sally's Baking Addiction's recipe makes the perfect amount of dough and it always comes out great.
It makes my day when I get the notification for your videos. You're amazing and funny and messy and I'm here for it 🇬🇧🇬🇧❤️
I so admire his character, he does not give up in disgust when things go wrong, he just…..goes in for another crack at it. Respect. 🇦🇺
You are way better at making pumpkin pies than I am. There was a time where I made one, and it looked fantastic. Absolutely great. Then we all took a slice to eat. That was the time where we all realized I had forgotten to add sugar.
A great trick to transferring pie dough into a pie dish, is to roll the dough very loosely around the rolling pin, then trasfer the dough, in a rolling motion in the opposite direction into the dish.
Always entertaining and informative Jamie
Don’t ever stop the bowl throwing. Priceless!
I have silver fox brother, but he's named the green manalishi and he's a beast when it comes to baking and other thingys. Have a great thanksgiving with the wifey and family.
I have the cast iron brother and he definitely is a beast. Bought it on March, never changing it. Happy cooking my green manalishi brother.
I have the black fox, and I still haven't used it 🙃 But that's about to change with red velvet cake next week. I need to name it...
@@Yolanda8419 I will and you have a great and happy thanksgiving my cast iron brother .
@@Dandan-in5rb My sister has a black one and she named it Ancalagon the black. She'a J R R Tolkien fan. Happy thanksgiving with the family.
@@la1163 oh what a fabulous name! I'm going to call it Barbosa the black (huge PoC fan) thank you for the inspiration! Have a lovely thanksgiving!
What I admire the very most about you is that you never give up.
I never use blind baking with "beans." One Thanksgiving, since I was the pie person for holidays, and against my mother's "witchiness," I made a praline pumpkin pie that used bourbon. She was so angry ... she wanted "normal" pumpkin pie. LOL .... The one with booze won! Sadly, I lost the recipe ... but now I'm going to try to find it. One day, you are going to be a great father who is very very patient and has standards. Happy Thanksgiving to you and your family!
I really appreciate you showing your mistakes and then correcting them. It's a good reminder that learning to bake is a process.
We love all you vids Jamie, and especially when you double down & re-make a disappointing first effort! Like others have mentioned, sharing yr progress has been entertaining & so proud of yr accomplishments. Many of us have fond memories of going through same process to become the experts we are now! It’s wonderful to become a great really baker & cook! Great food is a happy part of our family life & memories!
King Arthur baking company says: The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.
My pecan pie recipe uses brown butter, molasses (which is the real key to perfection) and a mix of light and dark corn syrup so I know for a fact that Julia Child has the right idea with that molasses.
I do know that the French like their pastry very thin or fine. That’s what makes it so hard to achieve. I really appreciate how hard you work at these recipes- the four attempts at the strawberry roll were epic and heroic. Great job each time, Thankyou 😊
I came across your cooking videos a few months ago. I love watching them!
I have nothing but respect that he keeps going back if the result is lacking
Perfect, the show where you get to laugh at kitchen catastrophes. Quite suitable as I just dropped my dinner on the floor and neither have the energy to start over or anything quick and easy in the cupboards.
I was in tears when you mentioned '6 inch skid marks'
When you’re transferring the dough to the pie dish, it also helps to put the dough on the rolling pin first, and then roll it out. Classic tip.
The final product looks delicious! Congratulations, Jamie
I've had a love/hate relationship with making pie dough. Seriously, just easier to by ready made store bought to say the stress and hassle...but you REALLY do make me want to give this recipe a go. Love the pumpkin filling too. never thought to add beaten egg whites to it. Love that you show us all your trials, failures and successes. Gets us inspired. Great job, keep em coming.
The problem is not the recipe it's the size of your pie plate. The sides are much higher than an older 9-inch pie plate would have been.
My first thought as well. My mum's pie plates from that era are quite shallow compared to these ones. And of course lard instead of butter.
Agreed. He's absolutely using a deep dish pie dish.
My 3-year-old loves your videos and has picked up the phrase "order up!" from watching these videos.
Congratulations Jamie. It truly looks delicious but Thanksgiving in my family is difficult 😫 and traumatic enough without adding that pie to the mix. 🤦♀️
what an absolute unity of a man
If you want to keep your pie crust from shrinking, replace half of the butter with shortening and add another pinch of salt and sugar.
Or lard
I love your chaotic cooking, all the failures add to the suspance of seeing the final result and your happy face when you taste the result. Thank you!
I just learned that you are Canadian through your old Poutine video.
Jamie, use the rolling pin to move the dough from the board to the pie plate by "wrapping" the dough over the rolling pin and then "rolling" it into the pie plate. Works like a charm every time.
Brown sugar is just white sugar with molasses re-added. So the whole white sugar then adding molasses thing is...just...making more brown sugar. Kind of an odd way of going about it, but Julia did a lot of things slightly odd.
I learned this when I was living in the very remote Frank Church wilderness and had to prepare baked goods. We didn't have brown sugar but we had white sugar and molasses. Just add them together and mix with a whisk or a fork. BOOM! You have really good brown sugar to whatever "darkness" you want.
I am a lazy pastry maker. For this type of pastry, I grate cold butter into the bowl of dry ingredients, toss, add the liquid, compress into a ball, cover and chill until required. Get compliments on my pastry skills. Also use the grated butter method for things like scones. Try for yourselves
Two tips, which may have been said elsewhere already:
1. You can use the blade of a thin sharp knife like a paring knife instead of a toothpick if you don't have a toothpick. Or you can use a bamboo kebab skewer if you have any of those hanging around from a summer barbecue.
2. To get the first piece of pie out neatly - cut TWO pieces. When you go to lift out the first one, since the second one is also free of the rest of the crust and filling, it can move a bit with the first one as you lift it out, so it reduces the stress on the rest of the pie. You almost always will get a nice looking slice out first time that way.
Happy Thanksgiving Jamie. Love from your African American mom, who for "reasons" thinks the holiday is deserving of the side eye anyway.
True that as it is all lies like everything they've told us.
Happy Thanksgiving to you ❤️
Thank you so much for this recipe, I have to try it.
I love the chaotic energy of these videos
I tried it this year for Halloween because i needed some additional stress ... Annnddddddddddd..... It killed me 🤭🤭 so you did a wonderful job 👍👍🥧🥧
Wait wait wait! The older years Jamie would have bowled right on forward with that sad pie crust. You would've filled it up and then been disappointed at the results. You have learned a ton! Bravo!
I’d love to see your workout routine. I’d be fat as the proverbial Christmas goose if I cooked and consumed all this rich, French food! 😆
Yum! Thank you
Its not what they tell you that makes you fat. It’s wheat and sugar, not butter or cream.
Well, he does have a tattoo of a bicycle so I'm gonna go out on a limb and say that's a major part of it. Unless a liposuction machine drops from the ceiling along with the bowls.
Thanks for giving this pie some love. It’s my all time favorite pumpkin pie that I bake every year for Thanksgiving. ❤
I've been making pumpkin pies for years and never blind baked the crust. Only blind bake for pie fillings that are cooked on the stovetop like lemon meringue. And definitely roll out the dough between wax paper only turning quarter turns to keep a circle shape. But as always you are entertaining to watch.
Right on!!!! I’ve never blind baked a pumpkin pie.
Blind baking is important anytime you're dealing with a custard, which pumpkin pie is ~ the water content from the custard can cause soggy crusts otherwise.
Hmm, did you watch the video? He blind baked and it STILL was raw. He should have blind baked it even longer. A crispy crust is great, I'd always blind bake. In the end you can pop the whole pie out of the pan and hold it by the bottom! Impossible without blind baking
@@egyptiansushi the reason it was still raw was because it was much to thick. Yes I did watch the video.
@@debbiel7736 so if he wants this thick crust I guess he needs to blind bake more
Your progress & dedication are inspiring. Im happy to see the comments about 1) the difference in pie dishes 1980 vs 2022 & 2) the thickness of pie crust (Europe vs America). So glad it all worked out.
Skidmarks?... That will definitely be a new take on dough preparation.
And an appetizing one at that...
🤣
A few years ago I discovered the perfect pumpkin pie recipe - I end up making two, one to take to holiday dinner and one to keep at the house. It consistenly gets raves and I never tell anyone how to make it :)
joe seeking A recipe shared gives back way more than keeping it to yourself. My mother’s special secret no fail pie crust has 1 Tbl white vinegar added along with 5 1/2 Tbl water and 1 egg. Doesn’t matter if you handle it with hot hands either. My dad would do the filling and it was always pumpkin chiffon.
Jamie you didn’t have enough pie crust because that’s a deep dish pie plate not a regular depth pie plate. I’ve made this mistake many times. 😉
Wow!! Julia Child's Aunt's Fluffy Pie was AMAZING!! I'll never make a regular pumpkin pie again. Everybody loved it.
I had no booze available, but it was still sublime!
Freeze your butter, grate your butter on large side, rub it in delicately only till the flakes are about half. Add really cold water. Bring it together, cling film. Fridge it for 30 minutes only. Like crispy pastry. Woo hoo, every time 😀
Swap the butter and liquid for creme fraiche instead.
My Gram said it best, the coldest ingredients and cold hands make the flakiest pie crusts. Keep everything cold but your heart. ❤ Can't go wrong.
@@MsAnpassad I’m with you.
This is my pumpkin pie recipe. It is truly fantastic. The molasses and rum flavors comes through.
I think I know why the recipes aren't lining up with the equipment, that looks like a deep dish pie plate.(or at least by J.C. standards). I have some of my grandmother's 9" pie plates and they're maybe 1.5" deep...maybe. (I don't have a measuring implement handy to fact check that). New pie dishes give us deep thick slices. Which is more *aesthetic* and 'murican.
That extra dough required is gonna affect your backing times as well. Love your content, ty for sharing!
100% He's using a deep dish pie pan.
Vincent Price also wrote cook books and has a pumpkin pie recipe that is very nice.
Everyone’s Grandma! Smears! and that sob story. 😂 ❤ I’m already laughing.
I really appreciate that you show all of your mistakes and how you managed to fix them. And especially when you don't manage to fix them! We all need to learn to let go and make due sometimes. This was obviously a success, congrats on your crust!
Chef here, you can actually not buy a pumpkin and make it yourself and it turn out as good as canned. It's impossible. You can get a little close with pumpkins grown for eating and pureeing over carving, but it will never compare.
The reason why is because Libby's uses a proprietary cultivar for the Dickinson Pumpkin that is beyond perfect for specifically pumpkin puree, which basically means that only Libby's owns the best pumpkin in the world and no one else can make or grow it just like them.
All very true. If you’re ever in the mood for a laugh, watch someone try to make pie out of their jack-o-lantern pumpkin. How do I know it’s a riot? Tried to do exactly that, it was somewhere around hour four of trying to get the God-awful goop to look and taste like canned, when I admitted defeat. Complete and utter failure, but I did learn about the commercial pumpkin industry.
My son-in-law every year tells me to sell my pie, he loves it so much. This is not about bragging rights, but the fact that I use pie pumpkins from scratch. I kind of disagree with it being impossible. Edit: maybe Libby’s has a better flavor, though. I haven’t used it in a while.
Not true at all. Try a Cherokee Tan Pumpkin or another heirloom one. There is a whole great big world of produce out there from all over the world just waiting for you to discover them.
@@jvallas Don’t put your’s down. Most folks wouldn’t know a pie pumpkin from a carving one but there are pumpkins out there that are delish just roasted with a bit of butter, sugar, and cinnamon. Do you grow your own? To be honest I find it very discouraging that so many today are so quick to dismiss anything that requires a bit of effort like Julia’s recipes. Even Jamie has done this and it does not bode well for our future. I just trust her and go there. I am always bowled over by her knowing her stuff and her creativity. Try that Chantilly with apples if you haven’t. Unreal good.
@@VickiTakacs. I don’t grow my own but have used farmers’ market or CSA pumpkins the last couple years, and I think I’ll stick with it. Probably deluding myself, but I feel they’re better than Walmart! 🥴 And I’ve gotten a few regular squashes from them, so that satisfies my savory craving.
Yes, your recipe sounds like one I need to look into!
Great job, Jaime, I love the addition of rum. I'll have to give this recipe a try. The "all American" pumkin pie recipe is the recipe found on the Libby's pumpkin can, the plain pumpkin, not their already spiced pumpkin. Classic, dependable and very nostalgic. Happy Thanksgiving! 🦃🍁🍗🥧
Julia’s pie pans were not as deep. Seriously just throw the whipped cream on and all is good. Love this program you guys keep up the great work.
I’m about to take my pie dough out of the fridge to roll out and put together my pumpkin pie. It’s my grandma’s recipe. I can’t eat it because I’m allergic to dairy and eggs, but my husband and son love it. It’s a less complicated version of Julia’s, for sure 😂
I think your pie pan may indeed be 9", but it also may be deeper than the 9" dishes Julia used. Pie pans/dishes are sometimes deeper now than they were in the past. That may explain the discrepancy between the recipe and what fills up your pie dish.
I have some glass pie pans from my grandmother which appear the same size as yours, but aren't nearly as deep.
That was what I was thinking. His dish looks a good inch deeper than my pyrex.
Agreed!
My thoughts exactly - that's a deep dish pie plate. Regular pie plates are typically 1.5", while a deep dish plate is 2.25".