Welcome to part one of our four-part “Bake It Up a Notch” pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about pie dough and crust: the equipment, ingredients, techniques, and where things could go wrong. Be sure to share what you bake from this episode using #bakeitupanotch. Happy baking!
ORDER THE BOOK ON PIE ►► https://f52.co/3b7nKw9
GET THE RECIPES
All Buttah Pie Dough ►► https://f52.co/3lsA8fa
Cider Caramel Apple Pie ►► https://f52.co/34FXp7j
Cherry Galette ►► https://f52.co/3joQt2F
Basic Nut Pie Crust ►► https://f52.co/3jp0YCW
Phyllo Pie Crust ►► https://f52.co/3jsDOvp
Meringue Pie Crust ►► https://f52.co/34E6VrL
FIND A SPECIFIC PIE MOMENT
2:01 – Open up your toolkit
9:23 – Ingredients
15:24 – All about butter
19:52 – Get into the mix
35:38 – Time to chill
35:58 – You’re on a roll
44:59 – Ready the crust
53:12 – PSA: Don’t forget to save the scraps
55:12 – Crimp, your style
1:00:00 – Parbaking & blind baking
1:08:51 – Other crusts we love (for when pie dough seems too tricky)
1:11:22 – Mistakes happen
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Original of the video here
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Pies Recipes
Cookies Recipes
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