Love this.

Wow-I learnt most of these things in home economics in the UK back in the 70s

I totally agree!

Yeah

Perfectly said..... Hello, it's a pleasure to meet you. Please excuse my manner. If you find my message abusive, I'd love to be your friend and hope there's nothing wrong with that.

It is a very good video

Looked at dozens of pie crust recipes and demos over the years. This is by far the best and the loadstone. Only one that explained the texture created by different sizes of fat pieces for instance.

LOL, I’m back myself! Haven’t made a pie for a while and remembered binge watching this pie series.

I’m also back here. I have to look through and make sure I haven’t already commented. If I find that I have I edit my original. 😁

Me encanta el carisma y el nivel del curso. Es suuper bueno. Lo veo desde Bolivia.

I concur , the best baking chief I’ve had the pleasure to learn from ❤️

@@nilzarivero483 hi Bolivia from 🇨🇦

55

Oo

Surprised'n yourself was worth the effort... So Glad 3:06 you didn't believe history was your present! You absolutely Can bake!!!! 🥳 There are a few that just resist Opening their eyes, ears and give'n it a true shot.... Always wonder why they wouldn't wanna learn some thing so wonderful, useful insisting they cannot! 🥴 Now you're more gab than before! 🤗🎄🥧

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@@megwaeg154 what the

What a master class!!!!! What a great heart to share all this knowledge. Thank you , thank you🥰 I love your hard work and passion .

Agree! A Master Class, indeed!

Do you ever use baking powder in pie crust?

@@mltzgrl I haven’t seen a recipe with it. It would be fun to try. You could par-bake it and make a spaghetti pie, maybe.

Me too!! We love you Erin ☺️

Ann what happened at BA?

Yan Bing Choo It came out in June that BA was severely underpaying - or in some cases not paying at all - a lot of the poc people in their videos like Sohla, Priya, Gabby, Rick, and Chaey. After it all came out BA promised to do better and then gave them bad and sometimes worse contracts, so all of them resigned from BA test kitchen videos a couple weeks ago, along with Molly and Carla out of solidarity. BA handled it impressively terribly, but that’s why they haven’t posted videos in a while.

@@ep6287 Thanks for the update. That's an awful way to treat these talents! I hope they find another platform that does right by them

@Giovanna DB Agreed!

Oh yeah, she's great. When she's explaining things, she sticks with the subject and doesn't jump-around to other things. She stays on point and that makes for easier learning and understanding the subject matter being discussed.

amen to that.

My sentiments exactly. She’s an awesome teacher!

Me too! The why seems to be the ONLY way I can truly commit things to long term memory.

4ll. rl

Hear! Hear!

I've got mine on order lol. In in the UK

@@terbeargrooves n1

Agreed! She sounds like an expert who doesn’t sound like an expert. Like someone who actually knows what she’s talking about (the information just flows naturally from her) but doesn’t talk down to the audience. I barely cook and she makes me want to bake a pie 😄

@@angelah4752 I am baking a pie right now because of her 😂 Seriously, she's amazing

@@angelah4752 7was 8lbs a t 77lbs I u777877th think 77is gonna ik ook een lekker 8like 88lbs 88888888i8

A best friend you can hook up with for a weekend of "fill your freezers baking while your kuds play and you two laugh, share a beer and blue jokes, a well as old family recipes ad friendly(ish) gossip about the friends and neigbours..

Bwahahahaha I I think

Yes, it's difficult to recover these skills that we knew so well! I had to relearn how to do so many things too, after a "minni" stroke. I relearned how to make pie dough/crust again here, finally !!! I was considered to be a gourmet cook, especially for cakes, pies, cookies etcetera before my stroke. Wishing you all the best!

Brilliant idea!

I’ve used this technique for years, amazing the difference it makes in rolling out pie dough.

If you could've watched your grandmother's, you'd have learned... Even if you didn't know the chemistry... You'd have learned watching and then do'n with their supervision.... Erin is add'n the chemistry so you understand Why it works or doesn't, then you Can correct things when stuff goes a bit off....

💥💥💥💥💥

Being a person with a terrible memory, it’s so helpful to me to know “why.” That seems to make things stick with me much longer. I always know if I watch one of Erin’s videos, I’ll get every possible reason for the method explained really thoroughly. I also appreciate not being told that her preferences are the only way to go (unless it does matter). Pie dough is such an important skill - thank you for this.

Congratulations! She makes it very accessible and achievable for mere mortals! Keep going!

@@notesfromleisa-land I used the other half at Thanksgiving. I got lots of compliments. 💯

Thank you so much. Love from Ghana.

Thank you for explaining about making your pie crust.. i was always shy on making . But after your show . It's kind of fun . Please keep you great attitude towards baking and cooking..!

Why is there sooooo much talk? It's taking your attention away from the project. I need to see how you make the pie shell.

👀...*has a stroke*

Agreed!

The book is great! I got mine on Amazon.

She is just utterly amazing... this was such a brilliant video....can not wait for the rest of the series.

Savory pies are heavenly. Meat pies, cheese pies....I’ve even made vegetable pies for vegetarian friends (with Crisco in the crust. Did you know it’s vegan? Hahahahaha)

I like deserts, but I do have to say, Erin plays a big role in the amount of time I spend on these videos?

What do you mean “I don’t even like desserts”? What the fuck lol

All pies are not sweet

Good question, I’m reading a few comments that are having the same issue. I can’t input on how my crust came out for now, I’m waiting to bake my pumpkin pie crust as well. Hopefully, it comes out perfect.

I'm no expert... but this hadn't happened to me until last night... I think I didn't let the crust cool enough before I baked it. I kinda just rolled it out, let chill, then did the edges, but then put it in the oven instead of chilling again.... I'm going to overchill next time to be safe and see if it gets better :P

I live in England , we don't part bake puff or flaky ,or rough puff pastry,only short crust pastry, we never part bake the first three I mentioned, the fat will run out of these, if you try to part bake them.

I live in England, we never try to part bake puff , flaky , or rough puff pastry, only short pastry, if you try it with the first three pastries,(only baking them for short periods of time) the fat will run out. These butter rich pastries are meant to be baked in one go, from start to finish.

Glad it was helpful!

@@food52 immensely! pretty sure I'm going to rewatch like some people reread the joy of cooking. and I'm buying the book!

Yes

I've been making biscuits and scones for years but it's never occurred to me to chill the flour along with the butter. Thanks for the tip!

I had to leave because I've been making pies for over 50 years and I didn't need the excess info, just wanted to know if she did something different. Which she didn't. Nice lady though.

Perfectly said..... Hello, it's a pleasure to meet you. Please excuse my manner. If you find my message abusive, I'd love to be your friend and hope there's nothing wrong with that.