Hello Judi, It is my pleasure to meet you. Congratulations on your baking success making the Old School Pie Dough recipe. It is so nice to hear of your baking adventure and results making this recipe. Thank you so much for taking the time to write and share you experience with me and the Just One Bite, Please? community. You'll inspire others to try the recipe for themselves. Have a wonderful day!

Hello Sandy, I'm so happy to know the videos and recipes are helping you with your baking adventures. Please let me know if you should ever have any questions. Thank you for taking the time to share your comment with me. Have a great day!

Hello ZEBS CIRCLE, Thank you so much for taking the time to share your experience with us. Happy New Year!

Hello ZEBS CIRCLE, It is nice to meet you. Thank you for your kind words for my work. Please let me know you should ever have any questions about my recipes. Have a great day!

Hello JoyLynn, It is nice to meet you. Congratulations on your baking success with making the Old School Pie Dough. I'm sure your loved ones enjoyed your baking creation. Thank you so much for taking the time to write and share your experience with the Just One Bite, Please? community. Have a wonderful day! 🥧😊

Hello friend, did you use the lard, or all butter?

@@bethbilous4720 I used the lard and the butter.

Нина, для меня большая честь познакомиться с вами. Большое спасибо за комментарии к видео. Пожалуйста, дайте мне знать, если у вас возникнут какие-либо вопросы по рецептам. Чудесного дня!

😊

I really appreciate you for subscribing and taking time to leave your comment. Thank you.

Hello Deni RN, It is nice to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. I'm happy to know you found the video for Old School Pie Dough helpful in your pie-making quest. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you for taking the time to write and share your thoughts with our community. Have a great day!

@@JustOneBitePlease - You Bet I had fun today. After your video, I got the courage & actually made 2 pie crusts. They weren't gorgeous but wow, they weren't terrible either. I'm happy! Thanks.

I'd love to hear about your baking adventure when you make the recipe. Happy Baking!

Hello dietrevich, I appreciate you taking the time to ask your question. Your description of pools of butter leaking out of the pie crust as it bakes leads me to wonder if your oven temperature is running too low. This can happen to laminated doughs (croissants, danish, puff pastry, and high fat pie doughs) if the oven temperature is too low the fat will melt out first before the pastry dough has time to fully absorb it. How do I know this? Baking professionally I have experienced this first hand a few times when someone forgot to adjust the oven after baking a baked good at a lower temperature. There is nothing worse than looking in on pans of croissants, danish, puff pastry, and high fat pie doughs sitting pools of butter. I would recommend preheating the oven at 375℉ (190ºC) for at least 30 minutes and use a oven thermometer to check to see if has reached that temperature. If not adjust the oven to maintain the proper temperature. I'd love to hear how your next baking adventure goes when making the Old School Pie Dough. Thank you for taking the time to write and ask your question. Have a great day!

You can also preheat a metal cookie sheet as you heat your oven and bake on that and it will help cook the bottom of the dough quickly and form a seal

I always prewarm my cookie sheet- it makes the bottom crust bake more evenly.

You can definitely use cleargel instead of cornstarch for the blueberry filling. You'd use the same amount in the recipe.

Dolores, Unfortunately no blueberries in my backyard, but Michigan is one of the top 3 producers so they are very inexpensive here in during the height of the season. As for Leaf Lard (Non-hydrogenated and naturally rendered) it can be hard to find so I did some research for you and found there are a couple of places you could purchase it in NYC: 🐖 Flying Pig Farms - Union Square Green Market (Friday & Saturday) or you can mail order it from directly from their website: www.flyingpigsfarm.com/product31.html 🐖 East Village Meat Market: 139 Second Ave. (bet. 8th and 9th St.), New York, NY 10003 Tel: 212-228-5590 I called and they sell rendered leaf lard they make for about $5.00 a container. Someone noted on a post that it was labeled as "schmaltz."

🐖 East Village Meat Market - 139 Second Ave. (bet. 8th and 9th St.) New York, NY 10003 Tel: 212-228-5590 I called the market and they sell their own rendered leaf lard in containers for about $5.00. Someone noted in a post it was labeled as "schmaltz."

Just One Bite, Please? ..... Thank you very much for all information. Will be checking them out.

Hello PF V, It is nice to meet you. Yes, you can use ghee just make sure to refrigerate it before incorporating it the recipe as instructed. I'd love to hear about your Pie baking adventure. Thank you for taking the time to write and ask your question. Have a great day!

Hello Teresa, Here is the link to the full recipe and directions for the Blueberry Pie: justonebiteplease.com/2013/06/07/fresh-blueberry-pie-my-sweet-confession/ You can always find the associated links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!

Hello Beth, Yes, the pie crust will be just as flavorful and flaky using all butter.

Hello San, I recommend weighting all the ingredients for accuracy in baking. You can use all 226 g. of butter or 113 g. of lard and 113 g. of butter. I do not recommend using oil it will not produce the same results.

@@JustOneBitePlease Why combination of lard and butter? What does lard do to the dough to improve it?

Hi Bill, The leaf lard and butter combination produces an extremely tender, flaky, and buttery pie crust. Leaf Lard offers a slight porky flavor, producing an ultra tender, flaky, and crisp crust that melts in your mouth.

Hello Jongruk, It is nice to meet you. Here is the link to the full recipe with detail directions: justonebiteplease.com/2012/11/14/the-proof-is-in-the-crust/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!