I have watched every single, solitary video with this woman presenting information (my favorite is her making a chocolate cake that I would absolutely slap my mother to eat) and she is simply amazing: an absolute master of baking, but not conceited or dismissive of the kinds of questions home cooks and bakers are definitely going to have. She's funny and warm, to boot! I think this is what utter passion combined with experience and a down-to-earth attitude yields, and I'm absolutely here for it. Give Erin her own show and watch her become world famous- she deserves every bit of success that is just out here waiting for her!

She is so natural, that's lovely

_For later_ 1 1/4 C. all-purpose flour 1 pinch. salt 8 TBS. butter -1/4 C. ice water Everything must be cold. Coat 1/2 in cubed butter with the flour. Squish them with fingers. Add 1 to 2 TBS of cold water into the mixture one at a time. *Don't* knead. Sift them gently together instead. Take out the big piece that's ready, continue with the leftovers that were at the bottom of the bowl. But sprinkle the water in. Toss it in the fridge for at least 30 min wrapped in plastic. Preferably more. Then roll with a small handful of flour. If too thin, fold it together in fourths. Brush excess flour away.

Give that woman a show on food network

I just love Erin- she's captivating!

Excellent tutorial. At first I thought, man, this is a long video. But it's all good and educational, and very entertaining. I love all the troubleshoot tips. Erin is just bright and makes you feel confident, it's like you're baking with a friend in the kitchen.

Omg !! I killed it on my first try and I’ve never had a pie before!

To keep my ingredients cold while I'm mixing my pie dough, I freeze my enameled cast iron Dutch oven overnight and use that as my mixing bowl.

Has Erin met Samin Nosrat?? I feel like the two of them in the same room would be culinary/personality magic!

Thank you very much for this video, but I ask you to please lower the music levels in future videos. (Or eliminate it entirely.) I struggled to hear the speech above the music at many places.

I made this crust for a peach cobbler, it was excellent,! Definitely a keeper, this will be my go to recipe for golden flakey crust, I love the way she explains size of butter chunks matter, I am an experienced cook who is learning more about baking, I bought her book, worth the money, I wish you continued success

For years I was very well known for my pies (the pie dough really) and then, I decided to do the 'keep it all cold' method and they were horrid, so now I have returned to the 'room temp' method, and they are once again, wonderful and everyone loves them.

Erin McDowell you are a gift. due to covid I'm stuck homeschooling and you are teaching me as well as my grandsons how to bake, not to mention science and math. GIRL YOU ARE THE WHOLE PACKAGE! THANK YOU a struggling grandma

Thank you so much! Now I know why my attempt at pie crust turned out to be more like a shortbread cookie. I also appreciate not assuming everyone has or wants to use a food processor. Simple and to the point!

You're a natural teacher, Erin. Thank you for sharing all this amazing content. I have been on a mission to make a good crust for years and you've helped crack the code. Using your method along with half and half instead of water I made a killer crust for apple dumplings. Cubing the butter, chilling the flour, your mixing technique, and letting the dough rest before rolling out were all great tips contributing to a super flakey, delectable crust. Happy Thanksgiving and happy pie making!

Oh my goodness! Best pie crust tutorial ever! I've been making the pecan pies for Thanksgiving for the past 30 year. The fillings is awesome, but the crust...ok. I'm so excited to bring the best pies ever to Thanksgiving this year. Thanks for ALL the great tips! And Thanks for addressing the biggest issue with my soggy bottom crust with my custard pies!! Thank you!

She has an amazing personality. I made pie today and wish i saw this video first. these tips were incredibly helpful.

....cant tell you enough how much you've helped me overcome my pie crust anxiety...thank you, Love you.

Erin is my Julia Child- fascinating and funny, and a baker par excellence!!😊

My computer is on and in the kitchen, as your channel just came on. Now I am learning without trying while cooking/BAKING A PIE ! so articulate and comprehensive!

Erin, I just absolutely adore you. I learned so much from this video and actually from all your videos. You’re a joy to watch. Thank you!

I use a cheese grater for my butter that’s been chilled in the freezer. Then after I grated it, I will stick it back in the freezer before cutting it into the flour. It works wonders for my dough! 😊

you're the first channel to address size of the butter. everyone else says "pea" size. bless you for this help and the distinction for flaky and mealy, why, and how to get there.

Her manner makes me smile. Love it while she shows me how to 'bake it up a notch'!!

Best pie crust tutorial, bar none. Cannot wait to make my next pie! Love their reactions to the pie crusts. 🥰😍🤩

You could actually see the big bits of butter in the dough looks AMAZING 👏 😋 😍

I never comment on videos. This is the best pie tutorial I've ever seen. Must be so hard to teach intuition, and she makes it so easy to understand.

I usually add ice to my water to keep it cold and have found that by using a gravy separator, I can strain out the ice as I pour plus control a very small stream of water. It works great!

I’ve just begun my interest in pie making. I watched a few of your classes here on KZfaq before attempting my first crust. I followed your steps for a buttery crust and decided to let it chill overnight. Oh my goodness. Not once did I ever think I would be able to create something so beautiful. I did an apple pie because we had apples and the filling was a bit soggy. I know now where I went wrong and will try again. But the crust was absolutely divine. Thank you so much 🙏

She's a baking boss, I just love her...awesome...

You definitely need your own show on Food Network!!OMG ! I’m LOVING you!!! You’ve already got a huge fan base I’m guessing, AND I saw your Westie on another video AND I’m now obsessed!!! I think you’re fabulous!❤️❤️❤️😘🙋‼️👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🥰

I was looking through different videos for pie crust making and found this one the best ever detailed tutorial for making pie crust with all the trouble shooting hints thanks so much

i love Erin..so knowledgeable! Great advice and direction..will keep this in my file for forever advice each time i make a pie!

1 1/4 cups all-purpose flour, sifted Pinch salt 8 tablespoons butter, cut into 1/2-inch cubes 1/4 cup ice water, or more as needed

The lesson is really incredible. Feel more confident to make pie crusts after watching your demonstration. Thanks a lot!

You had me at the part where you took out the pie dough that was already wet enough to add water to those stupid dry leftover bits, that is always my issue and I end up either over working dough to get them to incorporate or under working too much because I am afraid of over working it and it falls apart! Life changing tip, mind blown!🤣

really love Erin's fearless style she is practical completely a master at her art and very inspirational thank you thank you thank you

I used the all butta pie dough for 6" quiches tarts today. I prebaked the crusts till fairly browned before filling them, which made them crispy and crackly. You could hear the crunch when biting into them. OMG, Erin! You are a goddess!!

Erin I have to tell you, you are one amazing lady. Why do you not have your own tv show??? I tried the pie crust. It was all good till I popped it in the oven. What a FIASCO! I had pulled the pies out of the fridge. BTW: All was going perfectly. I chilled it at every stage. Rolled out like a dream. Anyway back to my story. In the oven the pies go, I set the timer for 15 minutes. Made a mistake and hit cancel... oops. That shut off the oven, but I didn't realize it. I reset the timer and off I go. 15 minutes l go to reduce the oven temp (my favorite pie baking method) and it's at 185. Oh my gosh. I turn the oven back on but by then the damage was done. The butter was melting, dripping onto my pizza stone... :/ black smoke billowing from the burners. My hubs and I rush through the house opening doors and windows, turning on ceiling fans. LOL What a sight! The crust was tough when I pulled the pies out of the oven. My husband said it was the best he'd ever had. By this time I'm laughing and crying at the same time. I will be trying this recipe again once this pie is gone. I gave the other to my neighbors, hoping they don't break a tooth. :) Anyway, had to share my funny story with you. Bless you Erin! You are an inspiration!

Josh's smirks throughout. He wants to laugh a lot or he is excitable.

I really appreciate how detailed she was about mixing in the water. I e always struggled with pie crust and getting the right hydration. I feel like every other video I’ve seen they just say “mix in as little water possible, while touching it as little as possible”. That has always led me to crust that is way to dry and crumbles apart after resting. I really hope this video helps!

Absolute favorite pie crust teaching EVER!! Some seriously helpful technical bits, as well as more subtle nuances I had not, before today, considered. Gracias, wowsa AND thank you! What a lovely channel, w/some lovely & talented people =) Truly happy to have found you all today~ Sammie in New Mexico

Erin, you're simply the best! Following your videos is such a joy! Thank you

Erin is great! Such a llikeable personality! Wonderful instructions! Going to my kitchen now. I'm inspired.

One of the best, if not the best pie crust tutorial I've ever seen. Excellent, excellent!

Erin McDowell is so invested and it's exciting to see. So well done, Food52

I totally agree she deserves her own show. Erin explains everything so that you feel like your right next to her.

Erin…you are a breath of fresh air! So enjoy your videos. You could be talking about the composition of Mars and I’d still be captivated by your wit and neat gyrations. You rule! Thank you…

Erin is such a delight! Thank you ❤️

A master class made simple. Thanks for sharing your experience.

Wonderful teacher! I feel like I can try pie dough now! Where has she been my whole life !!! 👏💕

Thanks Erin, your video has the most know how and tips in the science of the crust.

I love these videos. We all need a friend like Erin!

Thank you Erin! You gave me the confidence to attempt pie crusts again after avoiding it for 4 years! I did get carried away squishing the butter it's SO soothing. It was the rough puff video and this 😊🙏🏼🌷🙏🏼😊 God bless

Erin McDowell rocks.

You are a great teacher This is something I always wanted to learn my mom's was so good.my mom never left us help .this is the way she did it .I tried to many of times never worked for me .hope this one works for me thank you

I forgot to comment long ago. I have used this crust many times since the video. My family thinks they are incredible. I must admit ...they are. I am a former military vet and I own my own company. There is nothing I like to do more than prepare large meals for my family on the weekends. I have to be honest...I told my wife. I like being able to out cook all the woman in the family.Erin.....your pie crust is so wonderful. I love doing the two layer for apple pies. Have to be careful with the filling and its easy to get your filling to "soupy" if you are not careful.Thanks so much. The holidays are coming and I hope my pies are as successful as last year. All thanks to you....I get..my gosh...your crust are so good!!!!

Love those finished edges,beautiful can’t wait,to,try these myself! Thank you,for,sharing

This woman is so good at what she does! Big thumbs up

Watched a few other people making apple pie but I feel Erin is the best which is why I bought her Book of Pie; an excellent resource with tips and recipes! One person said you shouldn’t make apple pie if you don’t add ginger to it. They recommended you make a galette or a Tarte Tatin. While I enjoy making those, I really love our family apple pie recipe from my mother and grandmother which doesn’t have ginger. It’s been my family’s favorite since I was a kid and before that. I say, don’t be judgy, just make whatever recipe your family likes! 😍

Such a great tutorial. Erin is an excellent teacher.

Erin-thanks to you I’m back starting today! Watched you for hours on a sleepless night and after many years of NOT pie baking - I’m going to get back at it today. Thank you 🙏

Love the pie dough Mix!!!

I'm late to this video, but after Erin's help I made my first successful flakey pie crust last night after failed attempts with other youtube chefs/tutorials... Not as beautiful, but definitely passable and my husband LOVED it.. And he's not a pie person.. She's amazing.

You all did great! Wow good job!

OMG! I made your pie crust today and did it exactly like you demonstrated, crimping and all, and it was awesome. It looked beautiful and it tasted like heaven! I will never make any other pie crust recipe and I will definitely never buy pre-made crust again.Thank you!

Wow she’s so smart , full of experience thank you!

I love Erin and her recipes and learning from her❤❤❤

Here is a tip I use to help from incorporating too much flour while rolling. I put my crust in an extra large food bag and roll. Unless it is too sticky, it helps make a more flaky dough.

That buttery flavor is heavenly. I made the single, one stick butter crust.

Excellent demonstration/tutorial!

This has been so helpfull for me ! thank you for this and all your videos. They are so good!

I made this pie crust for Thanksgiving. I made an apple pie and a sour cherry pie. It was so good! Never made pie before and I am so glad I tried your recipe. With all your helpful tips it was really easy. Many thanks for the tutorial.

What an incredible lesson in flakey pie crusts! Thank you so much! It looked so delicious, especially the apple Carmel crust!! Wow so many layers of flakiness! Your guest was soooooo knowledgeable and such a great teacher and you a great student!

Thank you so much for having someone make mistakes and you correct him ❤ I appreciate it ❤❤❤

Great video Erin. Thanks for all the helpful tips, I will definitely try this recipe for the upcoming holidays. Btw, Josh is adorable ❤️ hugs.

She is amazing. The ability to have a dough that is mottled with butter but that still can be handled like a sturdy dough is insane. She's walking a tightrope effortlessly, and I now need her cookbook.

Thank you Erin! 😊 ❤

Always looking to make the best pie crust. Thank you so much. Definitely going to save and store these tips away.

Thank you so much!! Erin is such a great teacher this is by far the most detailed pie crust demo! I love hoe she explains how and why things work/don't work, it makes more sense than just follow along. Now I'm much less afraid to try my first pie crust!

I agree. Erin is brilliant

God bless 🙌you Erin...beautiful tutorial. I must thank you you are truly blessed.

Wow! You are amazing!!! Wonderful explanations on why you should do something. can't wait to try your technique.

What a fabulous video; so many wonderful tips! Thank you so much!

Awesome tutorial! The nut pie intrigues me - would love that recipe if possible. Thank you

love this tutorial - thank you .

Erin doesn't need her own show on the Food Network. She's right here!! Let's make Food52 and #BakeItUpANotch better than the Food Network (which isn't available to so many people)

Just the difference in cold butter, to warm butter makes a difference, totally!

FUN. and several good tips 😊

BRILLIANT tutorial xx

Thank you very much, I feel much more confident in making pies now. 🥧🥰

Love all your videos and how you teach 🥰

Wonderful tips!

Yep, you need your own show. You are AMAZING 👏 ❤🎉

Love your video, I am obsessed with pie dough🥰

You’re a great teacher,Erin!

Thank you, thank you. Love your channel

XLNT lesson, thank you 🙏🏾

She was so funnying that amazing pie crust you guys made

I use a spray bottle with water in it to spritz those flour areas that do not come together. Thank you for a great recipe.