I'm a 73 yr old man who recently became obsessed w/pie baking and I'm so glad I ran into your tutorials. They are the only ones I've had success with. I'd tried Bon Appetit, Epicurious, Taste of Home, All Recipes, and on and on. I had almost given up on homemade crust until your videos. Now, instead of almost getting sick with fear, I eagerly look forward to making a homemade crust, thank you so much, you're my new hero! I do have a question. What are your thoughts on the "business fold" method to create flakiness, or does it matter? I got so excited finally getting a crust to turn out that now all I want to do is bake pie crusts all day,

You are a kind, knowledgeable, and articulate teacher! So thankful to have you in my "cooking tulebox"! Be blessed, Judy❤

I blind baked today for a sweet potato pie using Marie's method and was very pleased with the outcome. I used Marie's homemade pie crust recipe which also turned out nicely. I had been having no success for years making/baking pie dough. Marie's expertise has helped me tremendously. I give her my highest rating: 5 Pie Plates!😀

Marie, your explanation is excellent, so helpful 😊Thank you

This is the best hack I've seen to blind bake a pie crust! Thank You!

Such a professional video! What a difference compared to the amateur cooking shows!

I am so happy that I found your channel. Thank you for making it look so easy!

Wow I’ve learned a lot from these videos. I’m so happy I found your tutorials, they’re so good & you explain things so well. Thank You!

This video is not boring to watch, it really help me a lot to understand. Thank you!

I used this blind baking method for a quiche this morning and it was great! It was a store bought crust but it still worked great!!! So easy!!

I absolutely love your channel and the detail that.goes into pie crust baking

Marie, you're the best!!!

Hi Marie! I am so grateful for finding your tutorials! I am cooking Thanksgiving dinner in a few days and am so excited to try your pie crust! I’ve watched it a few times and feel confident I can do this! Thank you !!

So happy I found your videos. Love the ease you show in making a beautiful pie crust. Looking forward to making one too! Thanks for making it look so easy.

Hi Chief Marie, thank You for a great simple pie crust recipe!

Lovely just lovely 💝

Awesome hack and recipe love it ❤

Thank you for your help in the kitchen

What a wonderful presentation. Thank you so much.

Thank you. It looks so easy to prepare.!

Wowie looks great! Thanks for sharing Chief Marie!😊🎉

Thanks for the tips!

Pie crusts have always intimidated me. With cracking edges a sure sign of failure…NOT ANY MORE! Thank you for your clear, easy & inspirational instruction.

Thank you. That was great advise

Great recipe thank you very much

Thank you for sharing.👍

I love the way you teach . Your clear explanations have removed common doubts. And the tips and tricks are awesome❤

Great, I’ve never been able to make a good pie crust. Anxious to try it👍

Great hack, thanks.

Thank you, so great

Marie, so nice. Thank you.

Loved the simplicity. Thank you 😊😊

Thank you that’s really helpful 😊

Wonderful teaching Marie! Thank YOU. I love the idea of using the Aluminum Pan. I always was upset when the sides would fall down...NOW I KNOW WHY! Merry Christmas.

Thankyou I will definatley give that a try

Thank you Marie for this wonderful easy recipe .Your technique is super. Love it. Can't wait to try it. Thank you for sharing it with us. Marie M.

My father was a cook and restaurant owner who baked his own pies. For the Cream pies, to make the crust he taught us to flip the pie plate and put the crust on the upside down pie plate to bake in the oven. You don't get the edges though. We use a knife to trim the edges off.

Thank you, loved the hacks.

I loved your trick. Thanks

Wow, thank you so much Maria! I've been having so much trouble with my par-baking pie crusts, this has solved my problems! So simple. and I don't have to buy those pie weights. Yea! Much appreciated.

Love your instructional videos! Excellent instruction. Thank you.

This was sensational!! I cannot believe how easy this is! Thank you! I will be following you closely!🥰

Thanks for all the info you gave here!!❤

I saw Yor video of pie crust two days bake and have started following you. Like the way you explain. Thank yqou

I love your tutorials. I do have a request though. Maybe have the camera be a little bit more still. I am older and have a hard time watching the business of the movements. Thank you. You are very APT TO TEACH!

Wow, the way you get the butter mixed into the flour using only your hands 😃 you must be a born cook/baker. Thanks for the inspiring and very helpful video!

Very well done thanks so much

Very nice.

Very clear .... easy to follow .... my crusts have turned our great. Thank you.

Thank you. Nice to know this

Thank you and I will definitely make it this way from now on

Thank you very much, your video is my big help, your instructions are very helpful, I love it, thanks again❤️

Love how you explain very step thank you

I really appreciate that I've always struggled with homemade pies!!

Like the 73 old gentlemen (Mark, I believe) I am 62 and longing to find a pastry recipe I can use as my default flaky pie pastry recipe. I watched one recipe where the lady added the frozen butter to the flour in the food processor and then (without first mixing the butter with the flour), simply poured the 8 tablespoons (double recipe) into the processor as it whirled, mixing the butter AND the water together. Another recipe I tried today was, again, using a food processor, adding the butter to 60% of the flour, mixing it to coat the flour; then pulsing the remaining flour just until incorporated. Then dump flour and butter into a bowl to add the water. Finally, on the King Arthur Website, I watched a lady not using the food processor; she added half the cold cut up butter to the flour, worked it into the flour with her hand; and then dumped the remaining butter in and simply flattened the butter into discs and only gently brought the butter/flour mix together before adding the water. She then got the dough into a rectangle and folded it over itself and pressed down, folding again a number of times. Is this the 'business fold' Mark was referring to. It is supposed to make the pastry flakier, and maybe it does, but I too was concerned of over handling the pastry and that could also give time for the utter to soften too much. Maybe a more experienced baker could attempt this, achieving great results, but what are your thoughts on all these various methods? Apparently, America Test Kitchen tested that method of adding only 60% flour with the butter first. King Arthur's method was to add half the butter first, adding larger chunks next, flattening the discs, then the business fold. Maybe I'll try them all myself, but, at the end of the day, I don't want it to be so complex that the method deters me from making a pastry any old time, right. Also, I am wondering if you think your method in this video of yours above, using your hands is your preferred way. What are you thoughts about using the food processor. I haven't watched your food processor version yet. Which do you recommend? Sorry for the lengthy comment/questions. Thank you for any help you might have, and really appreciate your video and manner. John

I finished watching your p e crust demonstration and decided to watch this video. Again great demonstration! I can't wait to try it! Awesome Awesome

your videos are great . i love your reciepes . thamk you

First class presentation!

Thanks!

Hi maam i love ur baking recipe thank u GOD BLESS ❤

Gracias!!!😊

i made up some crusts yesterday thank you so much.

Wow 👌 👏 I'm so excited that I came across your channel . Thank you for a phenomenal territorial and sll the AMAZING tips sjoe!!! Where were you all the time I made so many flops baking I was so scared to attempt any baking layer Now you have given me back my confidence thank you 😊 💓

Genius!

We Love Watching your videos! Ladt night we watched 4 in a row on how to make your pie crusts. We are going to try your chocolate cream pie today! 😊❤ Dean and Susan

Watched your video for the first time. I make my pie crust in the food processor as you showed. When I make it, I put an ice cube in my water to keep it cold. Love the tips you have for making crust. Looking forward to seeing more videos.

Just came on your channel and I like it. Been a cook most of my life but still like to see how other people do thing, cause I like to learn, and I did learn how to make a pie crust. thank you.

very useful

Sooooo helpful. Thank you and best regards from South Africa.

Looks like perfection to me. I just made one using frozen butter and a cheese grater. What a mess, never again. Next time I'll try your way. Great job on the pie crust and the video.

Enjoyed your video

I like the metal pan idea better than pie weights. Never heard that tip before and it's a good one ☀🌞☀🌞

I'm learning how to make pie crust. I want to make a banana cream pie, yummy yummy. I love your videos thank you❤

Fun! Funny! Fun!❤

i'm so glad to hear you say perfection is not the goal of life, thank you!!! I made peach pie tonight using your crust making method, it's wonderful, thanks for posting your vids!

Thank you so much for your video Marie! I have a special pie that I like to bake but I wasn’t happy with the crust. Now with your tutorial, I think that the pie will come out perfectly! The pie is called a Sugar Cream pie. The filling is just heavy cream, half & half, white & brown sugar, cornstarch, a pinch of salt, butter and vanilla that is cooked on top of the stove like a pudding, but it needs to be cooked in the pie crust as part of the recipe. Par-baking it, like you demonstrated, would make sure the bottom is crisp and not soggy. Pouring the hot filling into the crust, even coming out of the freezer, never made for a crisp bottom, which is what I wanted! I can’t wait to try your method! Thanks again and God bless!

Wow! Excellent presentation/tutorial, Marie! I just found you and this video this morning and definitely subscribed! Thank you so much for the level of detail, etc. you shared with us! Again, EXCELLENT presentation! Best wishes for a healthy, happy, prosperous new year! I look forward to watching your other videos and following you in the future. 😊

Hello Marie, thank you so much for your nice Video. Your Pie crust look's so Delicious mmmh. You talk so nice 👍🙏 Greetings from Germany.😘

good job

Thank you so much Marie. I love your video. Can I make Quiches with this recipe?

Thank you.

Thank you for such a useful recipe. I couldn’t find your video on making a piecrust in a stand mixer.

Thanks so very much for your tutorial on Blind baking crust versus Par- baking crusts! I’m hoping for a “Win” when I attempt your Chocolate Creme Pie!

thank you for video))))

Hi Marie, just discovered your channel & really enjoyed this video. I enjoy cooking but feel unconfident with all things pastry. Your demonstration of the pastry was very clear so am going to give it a try. I was wondering about buttering the pie dish so kept scrolling down the comments - finally found someone asking about this. You are absolutely correct - I buttered a pie dish just today & as you described the pastry case just shrunk & slipped down in the baking! Have subscribed to your channel & will be watching all the videos. Best wishes from Sydney Australia

Do you have a brand name of flour that you prefer and think is the best? That was a great tip about using an aluminum foil pie tin… Thank you so much!❤

you have given me hope, I have not made a good crust but will try making your way. I want to make a lemon mer. pie so if you can demonstrate making that kind of pie it would be great, Thank you so much for the inspiration.

I never have those aluminum pie pans so will have to remember to pick up some to try this, thanks! Oh, but the latest I have read for weights if you use the parchment is to use sugar as the weight.

It looks great and delicious

Thanks for the tip.I have always hated using beans to blind bake.

Marie, you are a SO EASY to listen to and follow. THANK YOU!

I just watched this, subscribed and want to give this a go. I soooo appreciate your teaching style: clear, concise and simple! Thank you for telling us when to blind bake and when not to. You use a glass pie plate. Do you talk about glass vs metal? I'm brand new to pie crust. Thank you Marie!

I love the simplicity of the process. Thank you. I am confused however about the oven temperature(s). Your recipe said 400 degrees to start and weigh down the aluminum pie plate with a ramikin, decrease heat to 350 after removing the aluminum plate and ramikin, then continue to bake. You verbally said 425 degrees initially and after returning the pie shell (no ramikin) to the oven continue to bake at 425 degrees. Is the ramekin optional? What temperatures should the oven be set at initially and then after removing the aluminum pie plate with or without a ramikin?

Great video. You are an excellent instructor and very pretty too💘💘

Recién encontré tu canal y me interesé en preparar un pay a tu estilo. Deseo de todo corazón que tu vida esté colmada de bienaventuranzas para ti, tu hermosa familia y tu linda mascota. Gracias y saludos desde México

So nice of you to show your pie crust, you mentioned flour, can you use gluten free flour for this recipe?

I LOVE your tutorials. Right now I would love to make a Peach cobbler. Do you have a tutorial for cobblers, per chance?

I thought putting an ice cold Pyrex in a hot oven would break it! Is that not true. I love the idea of the freezer setting the crust so it doesn’t slide down in the pie plate. That always happens to me!

I did notice the butter and then you asked if we noticed 😁. Love all the tips and tricks. I use the store bought crusts but I'm wanting to make a homemade crust. Have you ever used cream cheese in your crusts ? I've heard they're really good. thanks ☀🌞☀🌞

Kia orana Marie from Auckland New Zealand 🇳🇿 here, thank you kindly for sharing your baking experiences with everyone 🙏 just want to ask do you bake malt biscuits, like the square thin biscuits in stores, because in New Zealand 🇳🇿 are hardly any in stocks to buy, hopefully you do have this recipe, most appreciated and thank you....ka...kite