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 ►► [ Ссылка ]
GET THE RECIPES
All Buttah Pie Dough ►► [ Ссылка ]
Cider Caramel Apple Pie ►► [ Ссылка ]
Cherry Galette ►► [ Ссылка ]
Basic Nut Pie Crust ►► [ Ссылка ]
Phyllo Pie Crust ►► [ Ссылка ]
Meringue Pie Crust ►► [ Ссылка ]
Also featured in this video
Ceramic Pie Weights: [ Ссылка ]
Reclaimed Wood Rolling Pin: [ Ссылка ]
(Similar) Five Two Bench Scraper: [ Ссылка ]
(Similar) Brass Fluted Pasta & Pastry Wheel: [ Ссылка ]
(Similar) Simple Ceramic Pie Dish: [ Ссылка ]
(Similar) Nordic Ware Covered Pie Pan: [ Ссылка ]
FIND A SPECIFIC PIE MOMENT
0:00 - Pie spectacular intro
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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