My family is from Italy. We had to escape poverty to survive in America. Grandpapa fished in California, & Alaska. He fell in love, & married Grand mama when he was 15, & she was 14, they had 8 wonderful children. He learned English, fished to survive, & help other Italian families in the neighborhood survive. Everyone shared their wares, talent's, good's, & food's. I've always been proud of that. Unfortunately Mom had to leave with my bigger brother's, & I over 2000 miles away to the East. I longed for the closeness of an Italian family. Traditions, unconditional love, & the heritage. That was decades ago, now I have grown, with Grandchildren. I've bought many Italian cookbooks. But you have brought back the art of cooking the Italian way, right from the heart to me. I'm so glad I found your very detailed, & instructional classes. You know the real Italian way to cook. Thank you for giving me more than just a way to cook food, but also my sense of Familia back. Grazia.

Here is the recipe: 3 cups of pastry flour, 1 tsp Salt, 1 Tbsp Sugar, 1 egg, 3/4 cups of milk, 2 sticks of butter, cold, cubed

Ingredients - I hope this helps to assemble what you need 3 Cups of Flour (I use Pie Flour from the Mennonite store) 1 Tablespoon Sugar ( I use Caster Sugar) 1 Teaspoon salt 2 sticks of Butter 1 egg 3/4 Cup of milk Cling wrap Pastry knives Fork Granite surface Rolling pin

When I remodeled my kitchen, I made sure that they built a granite counter next to an under mounted sink, just like yours. I also installed a garbage disposal in that sink. I use that counter area for all my pastry making, dough rolling, prep work, and veggie chopping. When finished, I just use my bench scraper ( just like your 2) to scrape all the bits and scraps into the sink and PRESTO!!…. Instant clean up! The garbage disposal finishes the job. Any viewers who are building or remodeling a kitchen need to consider this arrangement. It’s so convenient! Oh! BTW… before rolling out dough, I put a baggie of ice on the granite counter for a few minutes… the granite gets nice and cold. Keeping the fat in the dough cold really helps the finished product. I can’t wait to try your recipe and technique…..and I have the perfect area for it. Great video…thanks.

I use regular a/p flour. Cold everything and work quickly. I use 2 knives to blend anything. My pastry can be rolled immediately, no resting needed. My pastry is almost as flaky as puff, but strong enough to hold a tourtière that is over 2” high. Everyone loves my pastry. My father refused to eat my pie because it wasn’t mom’s. Finally, after watching everyone eat, he took a piece. After one bite, he said “your mom cannot make pastry. This is great!”

Loved you detailed presentation and explaining how each ingredients would affect each other for flavor making it the world's best pie. It truly is, Joe! You're awesome! Thank you!!! God Bless in your success!

I don't always listen to Joe discuss how to make pie crust; but, when I do all of my neighbors do too. Super loud and proud! Well done good sir, well done. I am now headed to the store for some pastry dough AFTER I put my butter back in the frig to keep it cold. -Brian, Medford Oregon

THANK YOU, THANK YOU for the real time. You were so lucky to have your grandma and we are so lucky to have you❤️

Hey Joe! Love your tutorials, music, and of course educating me of my heritage! Went to Italy once ad loved being there! I will make the pie crust your way for sure! Thank you and many blessings to you ad family! Ciao💝

love watching and listening to your tutorials. The way you explained the importance on not over handling and keeping the crust cold is really helpful. Also the explanation about the flour to use... I look forward to watching more of your tutorials. Thank you :)

Ok, i made this crust. I've been cooking for 20 years and pie crust is just a project i've never felt like taking on because i figured id screw it up a few times before i figured it out. This was easy and came out perfect! Couldn't be happier with the results. Thank you.

Made this 3 times in a week, perfect every time. I’ve never had so many complements and I am 68 years old. I’ve dumped my old recipe. Thank you sooo much for making this video!

I wish I could this video more thumbs up! As a person who love to make pie but has always struggled with the crust, this video is a revelation. Much thanks👍👍👍👍👍

6 years ago?!! Omg.. totally enjoyed the knowledge, personality and wisdom here. Enjoy those young years because it's harder to do these things as you get older.

I’m getting major props from the old ladies in my family for using this recipe. The milk is the thing that floors them. I love the recipe. The 2 sticks of butter is pure gold. My pie looks like a prop from a movie.

A beautiful and brilliant presentation. Made me feel lik I will be able to make a perfect pie crust. Everything said was accompanied with a logical and factual explanation. Thanks

Thanks for explaining how the different ingredients work together! I will watch you from now on!

I just came home from grocery store...so ready to make a pie! Can’t wait to try this recipe. It makes so much sense. Thanks for the explanation!

The best pie crust I have ever made, thanks a million for your beautiful teachings, I followed them to the letter, and came out magical

Thank you for not editing time! I appreciate being able to watch how long it took exactly! I’m so looking forward to trying this recipe!

On my way to the store to get more dough scrapers!!! My husband is a pie FANATIC so I’ve tried many pie crusts and I usually freeze then grate the butter but I’m super duper excited to try this one! I LOVE trying new techniques!

Thank you so much Joe for sharing how you make Pie Crust. Especially the sharing of the reasons why you use the ingredients you use. I thought I had found the best recipe when I read 'The Way To Cook' by Julia Child - but your recipe I feel is even better. I haven't tried it yet - but I will. I'm Italian, Norwegian heritage and I'm always revering my culture and I appreciate that you do too. Sharing Authentic ways is important for the future. Sending love! Lori ❤️✨🦋💙

I love your recipe and method. Prefer not to have to touch the dough, helps so much. Love how the chunks of butter are so visible! That's definitely looks like it will be a delicious crust!

Hands down the best and easiest way to make homemade pie crust. Thank you for the presentation and education of why. Made some for my pecan pies and they came out perfect. Thanks again Joe

I love how well you explain the details.

This is absolutely fantastic! now this is a piecrust! Wonderful thank you so much for sharing!

Thanks, Joe! I’m definitely going to have a go at this pastry recipe😊

Good stuff, Joe 🕊 thanks for creating & sharing this!

its good that you breakdown the anatomy of a good crust.. some people just don't have patience.. thanks 4 sharing..

Don’t EVER apologize for taking your time and giving us the extra detail! I am a self taught chef, and you are one of the guys responsible for my education! Thank you for what you do!

I love your videos...you make pie crust look so easy! I've always had trouble with pie dough but I will try your method for sure. Thanks!!

Cutie! Thank you, looks so good. Can't wait to try it.

I have never had good luck with pie crust but your method seems to address and resolve the problems I have experienced in the past. thank you!

I love cooking but I never attempted pastry as my hands are always hot. Today, at 74, I made my first pie using Joe’s recipe and two scrapers. Perfect! I can’t wait to try scones and other pastries using the same scrapers! THANK YOU!!!

Cooking 'is' a science! Thank you for the chemistry. This understanding makes a better cook or baker!...

Love your detail and info. You are the best! Great teacher.

Thank you so much. My mother taught me how to make a great pie crust at least 55 years ago. My husband loves my flaky pie crust, but I learned several tips from you today that I believe will make the crust even better. Thank you so much for sharing your knowledge and experience.

My grandmother is alive and well and living in Joe! This is the exact pie crust that she taught me to make. I am so glad that you not only teach the how but also the why. When it makes sense, it is so much easier to remember. I have had years of having to argue about milk versus water. Finally, I can explain why milk is the better ingredient.

Loved this video, have always been so afraid of pie crust, and you have opened the door on the secrets!! Thank you!!

Great great great video. Very informative..thank you for putting the extra effort for all the necessary explanations!!

This pie crust is beautiful! I just made it and can't wait to see it out of the oven!!! Thank you for your detail of information. I love knowing the why's of cooking and you explained this very thoroughly!!

Your video came up as a recommended video and I'm SUPER glad it did.. You back up what I've learned by listening to the inner voice when I was making pastry items such as pie crust.... Butter and Milk make things better vs water and fat/crisco. thank u for sharing your knowledge with us.

Thanks for the video. Your explanations are beautiful. Thank you for explaining the science that makes baking so wonderful!

I loved all of your details and explanations. Thanks so much! I really enjoyed this video!

What a revelation! This is a great technique to know! Thanks so much!

My mother-in-law taught me so much the same way. I still have her hand written recipes. Great memories.

Thank You Joe. Your recipe is such a winner. The pie crust came out perfectly and the taste was divine, a lot better than store bought.

Great tips & fantastic instructions! Will definitely try it, many thanks! 🙏

I have been the family pie maker since my grandmother passed. The egg and milk are new to me but they make perfect sense. I will try this this holiday season. 😊

Looking forward to trying your recipe as it looks amazingly delicious. My grandmother makes an outstanding pie crust that I love. Her recipe is an old fashioned American southern recipe (and we all know southern cooking is so good) that’s similar to yours, except she uses all purpose white flour. Thanks so much. I appreciate and enjoy new opportunities to experience delicious and exciting recipes.

I need to try this!! Thank you, just in time for the holidays🤗

Thank you so much! I'm going to try this recipe for pie crusts. It sounds wonderful.

Oh my gosh!! I’m so excited I found you. I can’t wait to try this. I know this is old but I subbed and absolutely hit the bell. I love the way you weren’t in a big hurry and took the time to really explain what and why you did things the way you do. I think for the first time in my life I can actually make a great pie crust. THANK YOU SP MUCH!

I'm so glad I found this video. Hands down this is the best pie crust recipe video I've seen so far.

This is the pie crust I always make. I have had the recipe from my mom. It works every time and I get lots of compliments. Thank you, Mom for my great pie crust recipe.

Can't wait to try this. I know it will be perfect. Thank you for the great tutorial.

Thanks for this beautiful pie crust recipe... Enjoyed making one ! Turned out great!!!

I made a peach pie. The crust was the best I have ever tasted. Thanks so much for the recipe and the instruction.

Love how you explain the details about how each ingredient affects the other ingredients in a scientific way so we understand the mechanics of baking better.

Thanks so much, I have been looking for a pie crust for two (top and bottom; one French pastry chef shows a good crust like yours, but yours using milk and three cups of flour with two sticks of butter is marvelous.

I just made my apple pie with this pie crust recipe and let me tell you, it’s amazing!!! Joe is right!! The bottom crust is not soggy and I totally love the extra rim of the upper crust, it’s so flavorful. Delicious!! Thank you Joe for sharing with us your recipes!!

thank you Joe! i make pies all the time and this is the best pie crust Ever! thank you! and you are easy on the eye!

Thank you for explaining the whys AND the how! It makes sense!

Your videos are always very informative. Love it when you say everything you make is the worlds greatest.

This truly is the best pie recipe I've ever done. I was hesitant at first when you added the egg, I will not use any other pie recipe. Bravo💖 delicious.

I love the inside of pies, but I’ve never liked pie crust. Well, I know why…I always used water instead of milk and I never used butter!! No more Joe, I’ll be making crust the way you do it!! Thank you so very much! This was awesome!!

Do nice to see your crust method and recipe. Real time was also very helpful. Thank you. Can't wait to make this one!

Great information--quick tips so much to learn even for an old pie maker! Thanks so much, Joe

I just made this pie crust and it works, it's so easy to work and shape and pickup and place into the pie pan. You can really see the bits of butter and I tasted the dough raw and it's it wonderful tasting. I just can't believe it! I have always struggled making pie crusts. No more. This is my new go to receipt! You done good Joey! Thanks!

I made pie for the first time!U followed your recipe. I brought it to thanksgiving dinner. Everyone LOVED it! The crust is so yummy!

Thank you Joe awesome tutorial I have to try this way

Thank you very much for the class. This is my first time making pie crust.

New Subscriber!! I appreciate when chefs explain and go in details of why certain ingredients are better than others. I’m definitely going to try this recipe soon.

Hi Joe!! My brother visited for Thanksgiving and we made a Swedish Kringle using this as the base pie crust. It was so delicious!! The second step that you spread on the pie crust before you bake it, seemed to stay attached to pie crust better and was more flavorful all around. Thank you for all the great tips!!💖

Thank you Joe this recipe is a real keeper! You’re tutorials are very informative and I definitely learned a thing or two today! Grazie Mille!! 💚💚

Hey Joe, Just discovered your site. Appreciated the "real time" video being able to watch and learn the entire process! I started resorting to...yes...gasp...store bought crusts as making them from scratch started becoming to frustrating. Goodbye Marie Callender! hahaha. Can't wait to follow this up with your blueberry pie video. Thanks for showing us "old school".

Joe, I'm absolutely inspired! I haven't made a pie crust in years because it's a mess and just not worth the effort after I found a rather decent one in the grocery store freezer. Nothing has been as good as Mom's. However, if I can do what you demonstrated on my granite countertop, I know your recipe will surpass anything I've ever tasted! Can't wait to get started -- as soon as I finish one more loaf of sourdough bread. ;-) I'm already planning a cherry pie for Christmas dinner. MDH (my darling husband) will be so surprised!

Looks awesome! I will try it. You make it look so easy! Thanks🙂

Love your channel! I made your meatballs and they were divine. Made a blueberry pie today with your crust recipe and it was the easiest dough to work with ever, i have always failed at pie crust but by golly i think this is it! In the oven now and cannot wait. Thanks so much for sharing!

Thanks so much. I made my pie crust along with you. Pausing along the way to make sure I was doing it right. It is fabulous. I have written up the recipe and will be doing it again. Today it is an apple pie!

Inspiring ! So glad to know the ins and outs of a great pie dough. I lost the video for blueberry pie, one of my favorites, will look for it. Thanks !

thank you for explaining the why as well as the how.

Yay !!! So excited to make this wonderful pie crust! Thanks for sharing!!!

Joe, you certainly show your love for cooking! Really enjoyed it, never saw it done that way, but now understand why. Anxious to catch your blueberry pie video next. Good job!

Years ago I had a friend that gave me a pie crust recipe with the egg in it her pies came out looking like cakes they were so fat and fluffy I was amazed I believe I have the recipe again thank you

I also come back to the recipe every single time I make this crust to make certain I get it right each time. Thank you Joe

Hi Joe, I know this vid is years old, but I have only just found you, and you have absolutely got another new subbie!! I am 70+ years old, self taught cook, and always had compliments on my pastry, However, you have shown here things that I never knew about, the egg and the milk in the pastry being one, and your method of mixing is REALLY going to help me, as I have arthritic hands, and YOUR method is really going to help me out there! I can't wait to get to it and try this out! Just goes to show, you're never too old to learn new stuff!!! Thanks so much for sharing your recipes, AND explaining they why's and wherefores' of all the steps. Awesome video!

Made your pie crust for turnovers this morning. Beautiful flaky and perfect! I have to admit it was the best recipe I've tried. My food processor wasn't big enough and my mixer wouldn't handle it right, so manually mixed and had plenty of butter pockets. I might shred frozen butter next time. Thanks!!

Beautiful instructions!!👏

I have to tell you. I have never been able to make a good no great! pie crust till I watched this video. It was really was very simple and even my husband liked it(amazing). Thank you so much for sharing

Love your receipt and style of making this great dough ! I can easily tell this will be really good! My Mom and I always sprinkle just a light dusting of sugar and cinnamon and nutmeg across the top crust of an apple pie or cherry pie, etc. This gives a wonderful flavor and smell to your pie and your whole house! 😁 yum!

wonderful ! very simular to an old time recipe rcipe that i have used with great sucess.

Awesome tips! For my third try, I froze the butter and flour overnight. I found I could slice the butter very thinly and quickly, before popping it back into the freezer again for a bit. Thank you for the milk tip, as well as THE REASONS for why you do everything - super-important! COOKING IS THE BEST FORM OF CHEMISTRY!!!! An excellent, TRUE ROUGH PUFF.

I made this pie shell. THANK YOU! I have used many recipes. you explain everything. Mine came out flaky and delicious. My husband even complimented me! I will definitely use this again.

Just found you on KZfaq. Can’t wait to try your pie crust recipe. Looks amazing. Also I can’t wait to see what else you make that I make growing up Italian. Thank you.

Worlds best pie crust ingredients: 3 cups (375g) plain flour (preferably unbleached and unfortified) 2 tbs suger 1 tsp salt 2 stick of small cold cubed butter (220g) 1 beaten egg mixed with: 3/4 cup cold milk METHOD: 1) Mix flour, suger & salt to evenly distribute the dry ingredients. 2) put it in food processor add cold butter cubes with flour mix and give it a few pulse until it transforms to small pea sized crumbs, use cold utensils if not using food processor so butter doesn't melt. 3) Add egg & milk mixture to the processor while pulsing a few more times until mixture comes together or take the mixture out to the work surface & make a well with the flour crumbs mixture adding the egg & milk mixture in the well & Lightly handling the mixture, (do not knead) Incorporate all ingredients together to form a dryish dough. 4) wrap it well with cling film & refrigerate for 1 hour. 5) roll out the dough split it in half for two pie crust & roll it out bigger than the pie dish. Fit the rolled out pie dough in the greased & floured pie dish making sure pie dough is press all around the the crevices of dish so it doesn't sink in or collapse when cooking. Cut around the edge of pie dish and refrigerate again for 20 before eggwashing it and filling it with pie filling and cooking in the oven.

Made this pie crust on Saturday for my husband's favorite apple pie. IT IS DELICIOUS!!! I actually used half and half for the milk since I had some I wanted to use up.

Thank you, I try! Sounds like nutritious dough and perfect for planning mango pie.

This is exactly what I was looking for!!! Thank you!!

This is the best pie crust dough recipe I've ever used. The only thing I did differently was grating frozen butter, which is something I've done for years.