Straight out of our brand new Baking School Cookbook (available now at www.kingarthurbaking.com/cookbooks), here are four amazing tips for making your best pie dough this fall or holiday season. First, our very own Kye Ameden shows you how to choose the best basic ingredients for pie crusts that come together easily, bake consistently, and taste delicious. Next, Kye teaches how to roll out pie dough like a professional baker! The third tip is all about folding the rolled-out pie dough before moving it into the pan. And lastly, why not save the scraps of pie dough, and turn them into a delicious baked snack? BUT WAIT — there's more! Stick around to watch three talented bakers roll out their best pie dough in just 60 seconds. Watch to find out which baker wins!

Buy your copy of the King Arthur Baking School Cookbook: [ Ссылка ]

French Rolling Pin: [ Ссылка ]
Pie Pan: [ Ссылка ]
All-Purpose Flour: [ Ссылка ]
King Arthur Sheet Pans: [ Ссылка ]

Chapters:
0:00-0:29: Freshly baked pie and our new Baking School Cookbook
0:30-1:53: Tip #1 - Basic Is Best when it comes to ingredients
1:54-3:28: Tip #2 - Roll Like A Pro and make your best pie dough
3:29-4:06: Tip #3 - Fold the pie dough before you move it into the pan
4:07-4:32: Tip #4 - Save the Scraps of pie dough for a delicious baked snack
4:33-5:34: ULTIMATE PIE DOUGH ROLLING COMPETITION
5:35: Enjoying slices of freshly baked pie a la mode

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