Blind Bake Pie Crust With NO Slipping | AMAZING HACK & RECIPE!
ฝัง
- เผยแพร่เมื่อ 13 พ.ย. 2022
- This super simple and foolproof blind bake pie crust recipe will have your pie crust turning out perfect each time! Here are some tips & tricks to help you get the most amazing pie crust.
Enjoy! Please be sure to like, subscribe and SHARE! THANK YOU! 👍
Get the recipe here! ⬇️
mariesaba.com/recipes/blind-b...
INGREDIENTS
1 pie crust, homemade or store bought, rolled out into an approximately 12-inch circle
1 disposable aluminum pie plate
1 baking sheet lined with parchment paper
INSTRUCTIONS
Gently place your pie crust in your pie plate. Press the bottom and sides of the dough against the plate, being carefully not to stretch the crust. (If you stretch it, it will shrink back when baking.) Tuck the edge of the crust under itself and rest it on the lip of the pie plate. You should have a nice, thick even edge all the way around the pie plate.
Using the knuckle of your right hand and two fingers of your left, press the dough between your fingers and knuckle to form a fluted edge. Gently pull the fluted edge back up on the lip of the pie plate if it sunk down. Place the crust and pie plate in the freezer for 20-30 minutes.
Preheat the oven to 400 degrees F. Set the chilled pie plate and crust on a baking sheet lined with parchment paper. Take your aluminum disposable pie plate and flatten out the lip around the edge. Fit the disposable pie plate inside the pie crust, pressing down gently on the bottom and sides to ensure a secure fit. Set an oven-proof ramekin in the center to weigh it down.
Bake crust on the baking sheet at 400 degrees for 20 minutes. Then take the baking sheet with crust out of the oven and remove the disposable pie plate. Using tines of a fork, prick holes all over the bottom of the crust (to prevent air bubbles while baking for remaining time). Reduce heat to 350 degrees, return baking sheet with crust to oven and bake until golden on edges and bottom, about 20-25 minutes more. Cool crust and use as desired.
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#pie #piecrust #homemade #howtorecipe
I'm a 73 yr old man who recently became obsessed w/pie baking and I'm so glad I ran into your tutorials. They are the only ones I've had success with. I'd tried Bon Appetit, Epicurious, Taste of Home, All Recipes, and on and on. I had almost given up on homemade crust until your videos. Now, instead of almost getting sick with fear, I eagerly look forward to making a homemade crust, thank you so much, you're my new hero! I do have a question. What are your thoughts on the "business fold" method to create flakiness, or does it matter? I got so excited finally getting a crust to turn out that now all I want to do is bake pie crusts all day,
Hi Mark! I’m so thrilled to hear this! Thank you 🥰 I’m honored to be mentioned in the same sentence with all those other sources.
Pie crust is my favorite thing to teach because seeing the transformation from fearful to fearless is so rewarding! And even though I didn’t get to witness yours, I can feel it in your comment 😊 Have you watched my Apple Pie video yet? It’s time for you to graduate to lattice and other fun ways to decorate your crust!
About the business letter fold method … in general I don’t like extra steps lol, and I also don’t like that you end up working the dough a bit more in order to execute it. In addition, I feel that there is such a thing as too many flakes. As in, I like some texture and resistance in a crust, and I don’t know that “more flakes!!!!” really adds that much to the actual experience of eating pie? As long as the crust is tasty (for me, that means made with all butter), and is strong but also tender and flakey (using the techniques I demonstrate), I’m a happy girl.
And now a much happier girl thanks to your kind feedback 😊 Thank you so much for taking time to leave a note.
She makes it look easy - not over mixing - or overthinking!
(And, she's fortunate that she is very attractive with a nice voice, too!)
The center of my pie crust popped up while baking my pecan pie😢
made my second pie tonite. thank you so much for your simple directions to something that had me so filles with fear. I make the most elaborate cakes, but pies scared me to no end. thanks again, btw, you are so beautiful, sometimes i have to rewind because I missed what you said.
I blind baked today for a sweet potato pie using Marie's method and was very pleased with the outcome. I used Marie's homemade pie crust recipe which also turned out nicely. I had been having no success for years making/baking pie dough. Marie's expertise has helped me tremendously. I give her my highest rating: 5 Pie Plates!😀
I agree . I bought pie crusts for years , thinking it was too hard. She convinced me otherwise. Now I am on a pie making binge. It is too easy when you have the perfect instructions!
Marie, you're the best!!!
Wow, the way you get the butter mixed into the flour using only your hands 😃 you must be a born cook/baker. Thanks for the inspiring and very helpful video!
Thank you. That was great advise
I love your tutorials. I do have a request though. Maybe have the camera be a little bit more still. I am older and have a hard time watching the business of the movements. Thank you. You are very APT TO TEACH!
Hi Lisa! Thanks so much for watching and for the excellent feedback! Do you mean the camera not switch angles as much (switching back and forth from front view to side view)? Would you prefer longer on front view or side view? Let me know - always looking to improve for viewers ❤️, Marie
Thank you for your help in the kitchen
Thank you that’s really helpful 😊
Hi Chief Marie, thank You for a great simple pie crust recipe!
Thank you for sharing.👍
Hi Randy! Thanks for watching 😊 - Marie
Great hack, thanks.
Lovely just lovely 💝
Hi! Thanks for watching and so glad you enjoyed the video ❤️, Marie
Thank you, so great
Thanks for the tips!
Hi! Thanks for watching and thank you for the wonderful feedback 😊 I always love to hear from viewers. If you get to try a crust, feel free to email me if you get stuck marie@mariesaba.com 👍🏻 I’m always happy to help! ❤️, Marie
Marie, so nice. Thank you.
Glad you like it! Thanks so much for watching ❤️, Marie
Very nice.
Loved the simplicity. Thank you 😊😊
Hi Clara! Thanks for watching 😊 I’m so glad you enjoyed the video and the simplicity. Pie crust is truly simple to make, I think it can be a little intimidating when problems come up! Please reach out if you have any trouble ❤️, Marie
Thank you, loved the hacks.
Sure Kathy! So glad it was helpful! Thanks for watching! ❤️
I absolutely love your channel and the detail that.goes into pie crust baking
Thankyou I will definatley give that a try
Hi Norm! Great! Glad it was helpful! 😊
Thanks for all the info you gave here!!❤
Hi Kyla! Thanks so much for watching! Glad this was helpful 😊 I love making pie crust easy and accessible for everyone. Let me know if you need anything else - I’m happy to troubleshoot with you if needed ❤️, Marie
I loved your trick. Thanks
Wow, thanks so much for the note! And thanks for watching 😊 I’m so glad it was helpful ❤️
What a wonderful presentation. Thank you so much.
Thank you for watching!!!!☺️
Such a professional video! What a difference compared to the amateur cooking shows!
Thank you David! 🥰 I try to make my videos as informative and helpful as possible, so I’m glad it came across that way 👍🏻 Thanks so much for watching!
My father was a cook and restaurant owner who baked his own pies. For the Cream pies, to make the crust he taught us to flip the pie plate and put the crust on the upside down pie plate to bake in the oven. You don't get the edges though. We use a knife to trim the edges off.
Smart father! Love that method, especially for mass production! Thanks for watching ❤️, Marie
Hi maam i love ur baking recipe thank u GOD BLESS ❤
Wowie looks great! Thanks for sharing Chief Marie!😊🎉
Hi Rania! Thanks for watching! Excited for you to try this technique 🥰 Let me know if you have questions - I’m happy to help ❤️, Marie
Love how you explain very step thank you
Hello! Thanks so much for watching and for taking time to leave a note! I always love to hear from viewers 🥰 Here’s another video on making pie crusts that might be helpful if you don’t have a food processor: th-cam.com/video/-48zFs152ZM/w-d-xo.html 👍🏻 Let me know if you have any questions ❤️, Marie
So happy I found your videos. Love the ease you show in making a beautiful pie crust. Looking forward to making one too! Thanks for making it look so easy.
Thanks!
Thank you so much! ❤️, Marie
Thank you. It looks so easy to prepare.!
Hi Mona! Thanks for watching! Hope you get to try it 😊 Feel free to reach out with any questions ❤️, Marie
i made up some crusts yesterday thank you so much.
Hi Eva! Great news! Thanks so much for watching 🥰 Let me know if you need anything - happy to help ❤️, Marie
Very well done thanks so much
Hi Eddie! Thanks for watching! So glad it was helpful 😊
your videos are great . i love your reciepes . thamk you
Hi! Thanks for watching and for taking time to leave a note! Always love to hear from viewers 😊 Let me know if you get a chance to try the pie crust, and please stay tuned for more new recipes soon 👍🏻My best, Marie
Awesome hack and recipe love it ❤
Hi! So glad you like it! Thank you for watching 😊 Lots of other pie videos coming up so stay tuned! ❤️
First class presentation!
Thanks so much for the note! I’m glad you enjoyed the video. As always, just let me know if you have any questions. I’m happy to help! Thanks for watching and stay tuned for more videos! 🥰❤️, Marie
I saw Yor video of pie crust two days bake and have started following you. Like the way you explain. Thank yqou
Thank you and I will definitely make it this way from now on
Hi! Thanks so much for watching and for taking time to leave a note! Love to hear from viewers 😊 Can’t wait for you to try this method 👍🏻
Thank you. Nice to know this
Hi Pat! Thanks for watching! So glad the video was helpful! Here’s another video you might enjoy: th-cam.com/video/-48zFs152ZM/w-d-xo.html 👍🏻 It shows how to make a pie crust with different equipment depending what you have available 😊 Thanks again and welcome to my channel. So glad to have you! ❤️, Marie
Very clear .... easy to follow .... my crusts have turned our great. Thank you.
Hi! Thanks so much for watching! I’m glad to hear instructions were clear and easy to follow 🥰 And thrilled to hear the crusts turned out well! Thanks for taking time to let me know ❤️, Marie
This video is not boring to watch, it really help me a lot to understand. Thank you!
Hello! Thanks so much for watching and for taking time to leave a note! Lovely to hear from you 😊 So glad you liked the video. Stay tuned for more new recipes this fall ❤️, Marie
This was sensational!! I cannot believe how easy this is! Thank you! I will be following you closely!🥰
Thanks so much 😊
This is the best hack I've seen to blind bake a pie crust! Thank You!
Hi Linda! So glad you like it! Let me know how it goes if you try it over the holidays! Happy baking ❤️
very useful
Hi Paul! Thanks for watching! Glad to hear it was helpful 😊 I have a slightly improved method if you want to check out my recent Coconut Cream Pie video. And you can see the whole process, start to finish. Thanks again, Marie
I'm learning how to make pie crust. I want to make a banana cream pie, yummy yummy. I love your videos thank you❤
I really appreciate that I've always struggled with homemade pies!!
So glad it was helpful! And thanks for watching! I’m excited for you ❤️
Marie, your explanation is excellent, so helpful 😊Thank you
Hello! Thanks for watching! 😊 I’m very happy to hear that it was helpful. I appreciate the feedback so much - thanks for taking time to leave a note ❤️, Marie
I love the way you teach . Your clear explanations have removed common doubts. And the tips and tricks are awesome❤
Hi! Thanks for watching! I’m so glad to hear you enjoyed the video 💛, Marie
We Love Watching your videos! Ladt night we watched 4 in a row on how to make your pie crusts. We are going to try your chocolate cream pie today! 😊❤ Dean and Susan
Thank you very much, your video is my big help, your instructions are very helpful, I love it, thanks again❤️
Hi! Thanks so much for watching and for taking time to leave a note. I love to hear from viewers and try to respond to all comments and questions 😊 So glad to have you on my channel! Thanks again, Marie
Wow I’ve learned a lot from these videos. I’m so happy I found your tutorials, they’re so good & you explain things so well. Thank You!
Hi Jackie! Thanks so much for watching and for taking time to leave such a nice note 🥰 I’m glad to be connected here and hope you’ll reach out if you have any questions along the way ❤️, Marie
Like the 73 old gentlemen (Mark, I believe) I am 62 and longing to find a pastry recipe I can use as my default flaky pie pastry recipe.
I watched one recipe where the lady added the frozen butter to the flour in the food processor and then (without first mixing the butter with the flour), simply poured the 8 tablespoons (double recipe) into the processor as it whirled, mixing the butter AND the water together.
Another recipe I tried today was, again, using a food processor, adding the butter to 60% of the flour, mixing it to coat the flour; then pulsing the remaining flour just until incorporated. Then dump flour and butter into a bowl to add the water.
Finally, on the King Arthur Website, I watched a lady not using the food processor; she added half the cold cut up butter to the flour, worked it into the flour with her hand; and then dumped the remaining butter in and simply flattened the butter into discs and only gently brought the butter/flour mix together before adding the water. She then got the dough into a rectangle and folded it over itself and pressed down, folding again a number of times. Is this the 'business fold' Mark was referring to. It is supposed to make the pastry flakier, and maybe it does, but I too was concerned of over handling the pastry and that could also give time for the utter to soften too much. Maybe a more experienced baker could attempt this, achieving great results, but what are your thoughts on all these various methods?
Apparently, America Test Kitchen tested that method of adding only 60% flour with the butter first.
King Arthur's method was to add half the butter first, adding larger chunks next, flattening the discs, then the business fold. Maybe I'll try them all myself, but, at the end of the day, I don't want it to be so complex that the method deters me from making a pastry any old time, right.
Also, I am wondering if you think your method in this video of yours above, using your hands is your preferred way. What are you thoughts about using the food processor. I haven't watched your food processor version yet. Which do you recommend?
Sorry for the lengthy comment/questions.
Thank you for any help you might have, and really appreciate your video and manner.
John
Gracias!!!😊
Hola! Gracias por ver mi canal de TH-cam ❤️, Marie
Thank you Marie for this wonderful easy recipe .Your technique is super. Love it. Can't wait to try it. Thank you for sharing it with us. Marie M.
Hi Marie! Welcome! Thank you for watching and for taking time to leave such a sweet note 🥰 I’m excited for you to try the crust and the blind baking! Keep me posted and let me know if you have any questions along the way ❤️, Marie
Love your instructional videos! Excellent instruction. Thank you.
Hi Andrea! Thanks for watching and for taking time to leave a note 🥰 So glad you’re enjoying the videos. If you have any suggestions as to how I can improve, or if you have any questions or requests, just let me know! I’m always looking for ways to better connect with and serve my viewers. You all give my passion a purpose and I’m ever grateful. ❤️, Marie
Hi Marie I love this hack. I bought pie weights and forgot to put parchment in before cooking. The weights got so hot I had to turn the pie crust to the side to get them out and then the pie crust fell out. Curses! I’m going out to buy the tin pie plates right now. Thanks again!
Thank you.
Hi Bonnie! Thanks so much for watching and taking time to comment! Always love to hear from viewers! ❤️, Marie
Hi Marie! I am so grateful for finding your tutorials! I am cooking Thanksgiving dinner in a few days and am so excited to try your pie crust! I’ve watched it a few times and feel confident I can do this! Thank you !!
Hi Deb! Thanks for watching! Excited for you to try the pie crust 🥰 Let me know if you have questions along the way - I’m always happy to help ❤️, Marie
Looks like perfection to me. I just made one using frozen butter and a cheese grater. What a mess, never again. Next time I'll try your way. Great job on the pie crust and the video.
good job
Thanks John! 😊
I finished watching your p e crust demonstration and decided to watch this video. Again great demonstration! I can't wait to try it! Awesome Awesome
Hello Liz! So thrilled to hear you liked this video 🥰 I’ve very passionate about making pie crust easy and accessible for everyone 🎉 If you have questions please feel free to email me Marie@MarieSaba.com or comment here and I’ll get back to you asap ❤️, Marie
Sooooo helpful. Thank you and best regards from South Africa.
Hello Pam! Thanks for watching and for taking time to leave a note! Always love to hear from viewers 😊 Glad the video was helpful! Let me know if you have questions along the way ❤️ My best, Marie
@@marieskitchen Thank you Marie.♥
Thank you so much Marie. I love your video. Can I make Quiches with this recipe?
Hi Alena! Thanks for watching and for taking time to leave a note 😊 Yes you can definitely use this recipe for quiche. I generally reduce the sugar to 1 teaspoon from 1 Tablespoon when making crusts for savory dishes like quiche. Stay tuned for more new recipes soon ❤️, Marie
Fun! Funny! Fun!❤
Hi Suzy! Thanks for watching ❤️ So glad you enjoyed the video. Stay tuned for more new recipes soon, Marie
Wow, thank you so much Maria! I've been having so much trouble with my par-baking pie crusts, this has solved my problems! So simple. and I don't have to buy those pie weights. Yea! Much appreciated.
Hi Pearl! So glad the video was helpful! Thank you for watching 🥰 I’m excited for you to try some of the techniques. Let me know if you need anything ❤️, Marie
Thanks for the tip.I have always hated using beans to blind bake.
Hi Evelyn! Thanks for watching 😊 So glad to hear the video was helpful. Hugs, Marie
Great, I’ve never been able to make a good pie crust. Anxious to try it👍
Hi Wilta! I’m excited for you to try it! Pie crust can be intimidating but once you get the hang of it, it becomes a really satisfying experience. Be patient with yourself as you’re learning. Big hugs, Marie
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Just came on your channel and I like it. Been a cook most of my life but still like to see how other people do thing, cause I like to learn, and I did learn how to make a pie crust. thank you.
Hello! Thanks so much for watching! I’m happy to hear that you learned something new 😊 That is one of the wonderful things about cooking - you can always learn new things. I’ve been cooking my whole life and there’s still so much I don’t know 🥰 Thanks again for watching and for taking time to leave a comment - always makes my day to hear from viewers’ ❤️, Marie
Thank you for such a useful recipe. I couldn’t find your video on making a piecrust in a stand mixer.
Hi there! My pleasure! Thank you for watching 😊 Here is the tutorial with the stand mixer: th-cam.com/video/-48zFs152ZM/w-d-xo.html 👍🏻 Let me know if you need anything else. Happy to help! ❤️, Marie
Genius!
Thanks Kathleen! So glad it was helpful! Thank you for watching ❤️
Wow 👌 👏 I'm so excited that I came across your channel . Thank you for a phenomenal territorial and sll the AMAZING tips sjoe!!! Where were you all the time I made so many flops baking I was so scared to attempt any baking layer Now you have given me back my confidence thank you 😊 💓
Hi! Thanks so much for watching! I’m glad the videos have been helpful! Lots more to come so stay tuned! ❤️, Marie
Hello Marie, thank you so much for your nice Video. Your Pie crust look's so Delicious mmmh. You talk so nice 👍🙏
Greetings from Germany.😘
Hi Christa! Thank you for watching and for such a sweet note 🥰 So happy to have you as a viewer. Stay tuned for more new recipes soon ❤️, Marie
I used this blind baking method for a quiche this morning and it was great! It was a store bought crust but it still worked great!!! So easy!!
Hi Marjorie! Thanks so much for the note! I’m glad to hear that it worked well for you! ❤️, Marie
Thanks so very much for your tutorial on Blind baking crust versus Par- baking crusts! I’m hoping for a “Win” when I attempt your Chocolate Creme Pie!
Hi Rachel! Thanks for watching 😊 So glad to hear it was helpful! Love that Chocolate Cream Pie and I’m excited for you to try it. Let me know if you have questions along the way. Always happy to help ❤️, Marie
I like the metal pan idea better than pie weights. Never heard that tip before and it's a good one ☀🌞☀🌞
Hi Tina! The aluminum pan in the center is magical! It holds the crust in place better than any other method I’ve tried 🤩 Hope you get to try it! Thanks so much for taking time to leave a note - love to hear from viewers! ❤️, Marie
Wonderful teaching Marie! Thank YOU. I love the idea of using the Aluminum Pan. I always was upset when the sides would fall down...NOW I KNOW WHY! Merry Christmas.
Hi Karen! So glad this was helpful! I can’t wait for you to try the aluminum pan on your next crust! Do let me know if you have other issues - I’m always happy to trouble shoot with ya! Thanks for watching, happy holidays and big hugs, Marie ❤️
Marie, you are a SO EASY to listen to and follow. THANK YOU!
Hello! Thanks so much for watching! And thank you for taking time to leave a note 🥰 I’m thrilled that you’re enjoying the videos. Taking a break during summer but looking forward to getting back to filming soon! Let me know if you have any requests ❤️, Marie
Pie crusts have always intimidated me. With cracking edges a sure sign of failure…NOT ANY MORE! Thank you for your clear, easy & inspirational instruction.
Hi Sandy! Thanks so much for watching and for taking time to leave a note! Always love to hear from viewers 🥰 I’m so glad this video gave you some inspiration and can’t wait to hear what you make! Feel free to comment here or email me Marie@MarieSaba.com if any issues come up or you just have a question 😊
Also, did you see my other pie crust tutorial already? That one shows how to make the crust 3 different ways (hands in a bowl, food processor, kitchen aid stand mixer). My favorite method is the food processor - so easy 👍🏻 Here’s the video: th-cam.com/video/-48zFs152ZM/w-d-xo.html
Thanks again! You give my passion a purpose and I’m endlessly grateful. ❤️, Marie
Great video. You are an excellent instructor and very pretty too💘💘
Enjoyed your video
Hello Darlene! Thanks for watching! So glad you enjoyed the video 😊
Hi Marie, just discovered your channel & really enjoyed this video. I enjoy cooking but feel unconfident with all things pastry. Your demonstration of the pastry was very clear so am going to give it a try. I was wondering about buttering the pie dish so kept scrolling down the comments - finally found someone asking about this. You are absolutely correct - I buttered a pie dish just today & as you described the pastry case just shrunk & slipped down in the baking! Have subscribed to your channel & will be watching all the videos. Best wishes from Sydney Australia
Hi Jenny! Thanks for watching and subscribing! So glad you were able to find the answer 👍🏻 Please let me know if you need anything else. Always happy to help and so glad to be connected ❤️, Marie
HI Maria, thank you for sharing your great tutorial for your recipe for a easy pie dough and how to blind bake it:) I do have a question regarding my pie crust shrinking in the first blind baking time of 20 minutes @ 400, then I removed the foil plate, docked it, tuned the oven down to 350 and returned the pie crust to the oven to finish the baking and it srill shrunk a bit more and it seemed a bit liquidy on the bottom of crust? I followed all the instructions carefully so I am not sure what went wrong? Any help on what went wrong would be greatly appreciated as I would love to try this lovely recipe again:) Thanks
Do you have a brand name of flour that you prefer and think is the best? That was a great tip about using an aluminum foil pie tin… Thank you so much!❤
It looks great and delicious
Thanks! And thanks so much for watching! 😊
you have given me hope, I have not made a good crust but will try making your way. I want to make a lemon mer. pie so if you can demonstrate making that kind of pie it would be great, Thank you so much for the inspiration.
Hi Cathy! I’m excited for you to try making a homemade crust! I will put lemon meringue pie on my “to-film” list!
I suggest also watching this video since you will need to blind bake for the lemon meringue: th-cam.com/video/zzGVXoANGes/w-d-xo.html 😊
thank you for video))))
Sure! Glad it was helpful! 😊
i'm so glad to hear you say perfection is not the goal of life, thank you!!! I made peach pie tonight using your crust making method, it's wonderful, thanks for posting your vids!
Oohhhhh! I’m thrilled to hear this! 🥰 I’m SO happy that you got to enjoy a peach pie with a homemade crust 🎉 Thank you for watching and especially for taking time to leave a note! Means so much to hear from happy viewers 😁
Yes I don’t know how we go so focused on “perfection” (as if it even exists!) as a goal for anything, much less a humble pie crust. It’s like saying make perfect artwork. There’s just no such thing 🤦♀️
Big hugs and thanks again for watching ❤️, Marie
So nice of you to show your pie crust, you mentioned flour, can you use gluten free flour for this recipe?
Watched your video for the first time. I make my pie crust in the food processor as you showed. When I make it, I put an ice cube in my water to keep it cold. Love the tips you have for making crust. Looking forward to seeing more videos.
Hello! Thanks so much for watching! And for taking time to leave a note - always love to hear from viewers! Yes I often use ice in the water, too 👍🏻 The one thing you have to be careful with (and the reason I don’t always suggest using ice) is accidentally scooping up a piece of ice and ending up with it your dough 😬 Have you ever had that happen? When it melts it makes a big sticky puddle! As long as you’re using big ice and being careful not to scoop it up, it is a great way to keep the water (and thus the butter) nice and cold 👍🏻👍🏻👍🏻 Thanks again for watching and for the excellent tip! ❤️, Marie
I would love to see your take on an apple or blueberry or cherry gallette. I never have owned a pie plate and found i can still make a crust in the food processor tutorial you give. I just find it easier and faster to fold over the crust with the filling inside. The problem i have is its a hit and miss thing. The filling sometimes finds a way out and collects on the cooking sheet lined parchment. Thoughts?
I never have those aluminum pie pans so will have to remember to pick up some to try this, thanks! Oh, but the latest I have read for weights if you use the parchment is to use sugar as the weight.
Hi Peggy! Thanks for the tip on sugar! It’s always good to have options 👍🏻👍🏻 Thanks so much for watching and taking time to leave a note ❤️, Marie
I was just wondering if you use salted butter or unsalted butter since you added salt to the flour mixture? Also, if I’m using a glass Pyrex pie dish and put that in the freezer and then directly into the oven, won’t it crack from the extreme temperature change?
Thanks for a great video too!👍🏼
I love the simplicity of the process. Thank you. I am confused however about the oven temperature(s). Your recipe said 400 degrees to start and weigh down the aluminum pie plate with a ramikin, decrease heat to 350 after removing the aluminum plate and ramikin, then continue to bake. You verbally said 425 degrees initially and after returning the pie shell (no ramikin) to the oven continue to bake at 425 degrees. Is the ramekin optional? What temperatures should the oven be set at initially and then after removing the aluminum pie plate with or without a ramikin?
Hi Nicole! Thanks for watching and for your question! You’re absolutely correct that I said all of those things 😅
Personally, I always used 425 and then reduced to 350 after removing the aluminum pan. But then some people expressed concerns about putting a very cold pie plate into such a hot oven and, although I’ve never had an issue, I didn’t want people to worry so I reduced the initial temp to 400 😊
As for the ramekin, I only had that idea after I filmed the video (always learning over here!), so I was not able to add it to the video but did include it in the written recipe. When in doubt or if there is a conflict, always go with the written recipe on my website. Or check with me and I’ll clarify. I’m often making little adjustments to recipes - even years after filming them - as I find better ways to do things. I’m sorry for any confusion that results. I’ll make a note to add the clarification to the description box on this video. Hugs, Marie
Hi Marie! Any advice on chocolate chip cookies? I hate it when they spread-out. Each of my monster cookies are 3/4 plus of a cup. I don't understand why but is it best to freeze those huge cookie balls for 15 minutes as opposed to over night, before placement in the pre-heated oven? Just asking!
I LOVE your tutorials. Right now I would love to make a Peach cobbler. Do you have a tutorial for cobblers, per chance?
Hello! Thanks so much for the wonderfully kind comment! 🥰 I don’t think I have a recent peach cobbler tutorial but I’ll put that on my to-film list! Cobbler is so easy and fitting for any season if you just change up the fruit! Thanks again for the feedback and the request - love to hear from viewers! ❤️, Marie
Recién encontré tu canal y me interesé en preparar un pay a tu estilo. Deseo de todo corazón que tu vida esté colmada de bienaventuranzas para ti, tu hermosa familia y tu linda mascota. Gracias y saludos desde México
¡bienvenido! ¡Muchas gracias por ver mi programa! mi abuela era de Tampico y adoro a México y la gente. Mi español no es perfecto, pero me encanta hablarlo. Me alegro de estar conectado ❤️, Marie
Wow! Excellent presentation/tutorial, Marie! I just found you and this video this morning and definitely subscribed! Thank you so much for the level of detail, etc. you shared with us! Again, EXCELLENT presentation! Best wishes for a healthy, happy, prosperous new year! I look forward to watching your other videos and following you in the future. 😊
Hi Sheila! Thanks so much for your comment! I’m glad you enjoyed the video and found it useful too! Thanks for subscribing ❤️ Feel free to leave a comment or send me an email if there’s anything else you’d like to see, or if you have any other pie crust questions 😊 Marie@MarieSaba.com. Big hugs, Marie
@@marieskitchen Thank you, Marie! I also appreciate how available you make yourself to the rest of us. Keep up the awesome job you do!! I will check out your website too! 😊
She is really good. I subscribed today as well.
Teaching cooking is my passion in life, so having people like you subscribe and watch and ask questions means everything to me ❤️ Thank you for giving my passion a purpose (and maybe someday a full time career!).
Thanks so much for watching a subscribing! And for taking time to leave such a kind comment! 😊 Makes me day ❤️, Marie
You should design a quiche dish with an inner dish slightly small about a quarter inch with a central stem of a couple of inches. This fits snuggly into your outer quiche dish and pastry covered in ba king parchment and add you rice or beans or weights. This will prevent rising of the pastry on the bottom and the sides. This is lifted out with the central stem after the blind baking time is finished. I have a home made divice like this and I use heavy flat peebles as weights. If I had the money I would have a prototype made and patent it. A more advanced model would be that the inner pan could be adjustable with a screw device to push it firmly against the sides of the quiche pan to prevent dough rising inwards.
Hello Marie. I made a blueberry lemon cake and while baking the cakes sunk in the pans can you tell me why this happened and will they still taste good?
I have noticed a bit of a trend here, older men (I am widowed) looking to making homemade pies although I am having some difficulties. One is all my crusts stick; I have used metal and Pyrex dishes using Pillsbury refrigerated crusts. Number two when making pecan pies it seems that the bottom crust is not quite cooked enough. Any thoughts? I know I should make homemade crusts and I will soon as my confidence improves. Thanks for any help and I am now subscribed to your channel.
Thanks,
Michael
I just watched this, subscribed and want to give this a go. I soooo appreciate your teaching style: clear, concise and simple! Thank you for telling us when to blind bake and when not to. You use a glass pie plate. Do you talk about glass vs metal? I'm brand new to pie crust. Thank you Marie!
Hi Kasha! Thanks so much for watching and subscribing! I’m glad you like the video and found it helpful! I prefer Pyrex or ceramic pie plates. Metal is okay, too, though! Metal heats up faster so best for single crust pies that don’t have to cook as long as double crust. Metal can get scratched up too when you cut slices. So overall Pyrex 9-inch plates with a lip to rest the crust on are my favorite. ❤️ Let me know if you have any other questions! Happy to help! XO, Marie
@@marieskitchen Thank you for your advice! I'm going to follow it. Meantime, I'm enjoying your other vidoes! Warm fuzzies....🫓