World's Best Pie Crust | Cooking Italian with Joe

Who has the best pie crust? JOE DOES! and now SO DO YOU! This is the old school Italian way of making the most authentic and delicious pie crust. Use it for Thanksgiving, pumpkin pies, pecan pies, Christmas pies, or my best Blueberry pie recipe! RECIPE & INGREDIENTS: www.cookingitalianwithjoe.com...
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[@anyou76]

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

[@heavengate7613]

THANK YOU for posting this!

[@msimpson2779]

Thanks 👍 what is the weight of stick's of butter? We don't have such a thing

[@feliciafee555]

What's pastry flour? I only see all purpose, self rising, bread, and cake flour in my stores. Thanks 💜

[@jennysanfilippo2105]

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.

[@GodsSparrowSpeaks]

I love your story. Thank you for sharing. 💝💐

[@jennyanimal9046]

What part of California did they fish

[@joymelcher3811]

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

[@countrylife8853]

I was searching if someone had this put on already 😅

[@joanpauly7381]

Thank you!

[@ah2362]

Thank you!

[@deadmanswife3625]

@@countrylife8853 me too

[@deniseward002]

Thank you!

[@MsKK909]

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.

[@galeem713]

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!”

[@joegoldberg1363]

Why when I use 2 sticks of butter, it boils in the butter? I can't get it right.

[@vpm7ginnie784]

Gale, could you please post me your recipe thank you.

[@WindDancer435]

Don't you just love it when you can make something better than your mom? My pickled peppers, carrot cake, apple cake, chicken and dumplings, mashed potatoes, spiced spinach, pig feet and fresh neckbones taste way better than my bio mom's and I am proud of that. She was however, an excellent cook, but some things I actually do better.

[@CranberryCoke]

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.

[@carolalexander7775]

Faaaà ÀÀ🏡🗻à à ..

[@AFineLineA]

Thank You for your comment! It lets us reading it know that it is not such a drudge after all as some pie crust making can be. Have a good day!

[@carrier7399]

My pie crust always turns out great. I use bacon fat and sometimes add cinnamon sugar in in if I'm baking an apple pie or pumpkin pie. Also, I use a pastry cutter with a bowl, and cute the fat into the flour until it forms crumbs.

[@AFineLineA]

@@carrier7399 Thank You for that bit of information it is appreciated! Every little bit of new info helps. Especially since we are coming up on baking season and all the great smells of the season. Have a good day!!!

[@alishiafields534]

I’ve found a key to good pie crust is cold butter and making sure you let it rest

[@gallopngoose8753]

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

[@suseyq4559]

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!

[@pollymartin604]

Susey, I'm 68 as well,,, learned so much I'm going to "dump" my mom's southern recipe too,,, not to disparage her impact on me, I love to cook, and she is my inspiration and there is always more to improve, Gran Sally would surely admit that. One change, no more shortening,,, I'm using butter.

[@Sundayschoolnetwork]

Going to make this tonight!

[@nikkilovesrocks]

I Love this 6 year old pie vid! It's so fantastic that it's making the rounds still! Recipe is the BEST! 5⭐️'s

[@Sundayschoolnetwork]

@@nikkilovesrocks I made it tonight. It was wonderful!

[@nikkilovesrocks]

@@Sundayschoolnetwork I made a trip to the store, just for the pastry flour! I have some green apples that I know what to do with now! Dutch Apple... yummy! What kinda pie did you make?

[@margimackowski-seif9305]

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.

[@flower-uw1hm]

Milk makes the cooked food taste better.

[@Mav_F]

Milk has fat in it, besides taste, milk also makes things more moist.

[@harmonymillett2970]

Margi Mackowski-Seif Amen❣️U R the1st person I saw explain to tell why, so people retain it better❣️I ALWAYS THINK THAT‼️ 💗

[@nanettemoseley293]

@@harmonymillett2970 I find that water makes it flakier. Also, although I agree about the health aspect of Lard, to me, it makes a flakier pie crust. thin and flaky. Milk makes it tastier, healthier, and more cake-like

[@kerrybrumley4566]

Definitely will try this

[@patrickreule4998]

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!

[@charmaineford335]

How much milk

[@SuperJill1111]

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.

[@bethstaggs2369]

Age gracefully and thankfully!

[@Texas1836]

j l That's no lie. Ugh. Nothing works right. And, I am aging like bread and not wine.

[@cristineconnell7803]

@@Texas1836 Lol

[@michelledunford6024]

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

[@SibleySteve]

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.

[@erlindakearns6131]

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!

[@normacollins3844]

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!!

[@donnacocanour5062]

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.

[@cathyscaife9640]

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 :)

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@elizabethfox6910]

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

[@maudiej4830]

I learned a lot about cooking by watching my mother-in-law and father-in-law as well. And of course, my mom taught me a lot.

[@dusicaignjatovic9689]

Nice to have such wonderful memories of your in-laws.

[@juliw6435]

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.

[@tonibauer2405]

I do that too. So much easier to work it in that way.

[@juliekilburn1827]

Thank you

[@udumkopf8217]

Thanks for sharing. I have been afraid to try making my own crust

[@debrajol3585]

Same here 👋. Learned to shred the butter 5 or 6 years ago and oh boy is that a game changer! Hadn’t thought about an egg tho.. for a savory pie, I’m definitely gonna try it!

[@imaswt1]

Thank you for the tip!!!

[@davidgreen1914]

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!!!

[@carrdoug99]

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👍👍👍👍👍

[@lindadefeo1108]

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💝

[@nanwilliams4429]

Made this pie crust four times it’s so buttery delicious. You really do have the BEST PIE CRUST!!!

[@debracatalani4415]

1:23

[@brendaackerman6965]

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!!

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@Bootzzgvgs]

I know that it's not healthy but lard is my favorite tasting crust hands down, butter comes in second and last but not leastly a two-part lard to one part vegetable shortening or Crisco mixture . Take or leave the sugar, skip the egg unless it's a wash over the top crust. But I prefer milk as a wash for my crust. But I'm going to try this one for Hoots and giggles

[@Bootzzgvgs]

@@LGAussie I love making individual little pastry pockets with that pie dough recipe. Always using unsalted butter of course. I never used milking that either.

[@xysix2548]

I love how well you explain the details.

[@rose5566]

I do too. It’s the details that make all the difference .

[@sajhaeden8021]

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

[@marciakipp1137]

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

[@susanaespolong1518]

There is nothing better than making pie crust from scratch. TYVM.

[@roxannepascal6279]

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

[@May-xt9pv]

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!

[@victoriakelly9261]

My first time watching you. Marvelous demonstration. Really appreciate the "extra" explanations you give as to why..and I at 75 years of age, just learned a better way to make a "perfect" pie crust. Thank you so much. I have always thought there was a better way, as I never liked using my hands to kneed dough, as you pointed out, that I was making it "tougher". I will purchase a set of those "knives". Great show!!!

[@ursularaymondo7252]

I feel the same way. Best explanation ever. Thanks

[@judymccutcheon3134]

Wow...will be my next pie crust!!!

[@isurrenderall5544]

Yes! I think the same! I will make it!

[@isurrenderall5544]

Victoria, what he is using to put the crust together are bread knives or scrapers. You can get them at almost any store that has cooking tools. I bought mine at King Arthur. But, I think I will probably try Amazon next time. Mine are nearly 20 years old and look good as new!

[@nadianassar9088]

i never made pie before but i shall try your way wish me luck

[@maherbakri7437]

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

[@jonhcontreras]

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

[@theslatonator6919]

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.

[@suzettehackney8063]

Why do you freeze the flour?

[@MerryMac8]

@@suzettehackney8063 I WAS TAUGHT TO KEEP THE BAG OF FLOUR IN A FREEZER BAG IN THE FREEZER BECAUSE SOMETIMES THE FLOUR GETS LITTLE BUGS IN IT AND FREEZING PREVENTS THEM FROM HATCHING. ACTUALLY I'M GOING TO LOOK THAT UP BECAUSE IT'S YEARS LATER.

[@judysmith9642]

I had thought about grating the butter on a little plate and freezing it that way....to have that part already done

[@carolbulmer8253]

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

[@GaiaCarney]

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

[@Anna-ss4sf]

I’ve listened to Joe’s video several times to be sure of the ingredients: 3 C unbleached pastry flour 1 egg 1TBS sugar (not 2) 1 tsp salt 3/4 C milk 2 sticks of cold butter ( although he does not mention it, use UNSALTED butter) Beat the egg and add it to the 3/4 C of milk Also before slicing the butter, cut each stick lengthwise into fourths, then slice

[@still_becoming]

I find it annoying to have to watch the video over and over again just to be able to get the ingredients together. Thanks for your input

[@seeker6217]

You are Awesome! Thank you

[@dustinwilliams1286]

Thank you for listing these. I kept missing where he mentioned how much milk to use. You saved me so much time. Thank you!

[@Anna-ss4sf]

Just curious: How did Joe’s crust recipe turn out for anyone who’s tried it? I used it for an Apple-Raspberry pie. The pie filling was delicious, the crust not so much. It was tough and definitely not flakey. It did roll out beautifully and was very easy to work with. I made it 2 days ahead of time and let it rest in the fridge until time to make the pie. I could see those clumps of butter he talks about as I rolled out the dough and thought; oh boy, this is going to be nice and flakey....nope, didn’t happen! Maybe my mistake was keeping the the dough in the fridge for 2 days. I also used whole wheat pastry flour because the grocery store was already out of white unbleached pastry flour one week before Thanksgiving! The flavor of the crust was very pleasant and had a nice crunch to it, just not flaky. I really suck at making good pie crust and want to up my game. So how did you all do with this recipe? Where did I screw up?

[@dustinwilliams1286]

Anna Baty I'm baking mine now for a pumpkin pie. It definitely didnt act like crusts ive done in the past. Way too sticky. I had to add another half cup or more of flour. The butter melted a bit I think. So no marbled look to it at all. It rolled out nicely though. I'm curious how it's going to be when finished. It felt almost like a pizza dough so we will see. I think I'm going to stick to my tried and true method from now on. 2:1 ratio flour to butter. Sugar and ice water

[@MissJamieMK]

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!

[@teribillingham8974]

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

[@jannza]

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!

[@christinamoore6108]

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!

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@mjsmith-jones7607]

That's the best pie crust recipe I've ever seen. You explain everything.

[@mayrdoc]

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

[@abravebirdsaved5363]

Hello Joe ! Been using your Italian pie crust recipe for a couple yrs now. Yesterday was the second time I used it on chicken pot pie !! Absolutely the best pot pie ever made ! I did it in a Dutch oven with the top open. Deep dish creamy filling and the same cooking time- 375 for 45 minutes- Butter the Dutch oven , add crust , just like your pie and boom BEST EVER !!!

[@natalialopes719]

I love watching a man cook. I will devinately try your recipe. Looks delicious.

[@lindaeubanks-mccormick2090]

Joe you just taught an old girl a new trick. Thanks so much.

[@gingermccafferty9572]

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

[@king7rojo]

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

[@CleoCastonguay47]

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

[@lorihanson1774]

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 ❤️✨🦋💙

[@loriegosnell9355]

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.

[@klaritydawn]

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!

[@Cookingitalianwithjoe]

Yay! Thank you! Hope you enjoy.

[@mitty2575]

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.

[@LisaRobinson0725]

mitty2575 There’s no such thing as “better” as I’ve enjoyed good delicious food from just about everywhere across the globe... It’s about great tasting food, culture and preference. I’m looking forward to trying this recipe not because it’s so-called “better” but because it will be something interesting, different and hopefully delicious. And keep in mind that certain recipes compliment certain food cultures best. For example, I may not want an Italian bread with my New Orleans Sea Food Gumbo... 🙂👍🏽

[@crunchybiscuits4080]

He didn’t say how much milk .?

[@dianeveilleux6452]

@@crunchybiscuits4080 I thought he said three fourths cup.

[@jefftaylor5953]

Lisa Crowe I think by “better” he’s referring to how the properties of the ingredients can affect the outcome. Protein content in different types of flour or how you work that flour in the dough, for example, can change the texture of the dough. I make foods from all over the world for my restaurant. I agree, I try to use ingredients and components that compliment the dish I’m making. I would buy a nice French baguette to go with a New Orleans Seafood Gumbo.

[@annephernetton5573]

@@dianeveilleux6452 yes, because then when he added the beaten egg, it was close to 1 cup total

[@429darla]

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

[@robertbess192]

This guy knows his stuff. My girlfriend is a Head Chef in Dallas.

[@RockStop22]

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!!

[@sabayohannes1871]

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.

[@mellio9077]

i love your technique-no food processor required! beautiful!

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@johnjohng668]

With that said ;-) you Sir, are a fantastic teacher and thank you for this wonderful recipe!

[@Cookingitalianwithjoe]

Thank you kindly!

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@RaechelleBennett782]

@@LGAussie if I may ask, 1 stick of butter is 1/2 cup of butter?

[@LGAussie]

@@RaechelleBennett782 Yes, sweetie. 🌝 Let me know how it turned out Raechelle! 👍🎃

[@RaechelleBennett782]

@@LGAussie Thank you!! 👍

[@bertieapsablan2157]

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

[@barbaracordero126]

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!

[@maryheiman4091]

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

[@lynnphi2478]

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.

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@cryingbroken8824]

Thankyou for addressing "shortening!"

[@christinehobson4544]

It took me many tries, in making pie dough. I started using lard and it never made a decent dough. I'm very been following videos on how to make dough pie, and butter is it. What I learned from your video, that you add milk and egg, to add flavor. That makes a whole lot of sense. Thank you, for taking the time, to explain and illustrating.

[@ronradmore5751]

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

[@agb0012000]

Thank you, Joe, for the great instructional video on pie crusts. I especially want to thank you for the tip of egg washing the bottom of the crust instead of poking holes in it, as I was taught that way. I can hardly wait to try it. I’ll let you know how it turned out.

[@scottwoodcock3542]

You should still poke holes. Egg makes the bottom brown up nicely. The holes prevent it from puffing.

[@AFineLineA]

@@scottwoodcock3542 Thank You!!!

[@suemack1941]

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

[@Cookingitalianwithjoe]

Glad you enjoyed it!

[@izzyrylee2279]

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!!

[@bonitachambers3617]

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[@terihudson90]

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!

[@LGAussie]

Easier method...Omit the egg. Just use butter and flour. U don’t have to roll it. Just press it into ur pie dish after it’s blended. 1 stick butter to 2 c. Flour. Go easy in the beginning on the flour so u don’t make it too dry. U don’t need water or milk or egg. It comes out great with just butter and flour only. After u press it in ur pie plate, put it in the refrigerator for about 10 min. for the butter to harden. Then add ur apples or pumpkin or whatever u like. If it’s blueberry, do what Joe said with egg washing the crust before filling. Put it in refrigerator with the egg wash before filling too. This recipe is so easy and flawless!! Putting it in the refrigerator 10 min. prevents it from over cooking or over browning.

[@lduenas777]

Beautiful instructions!!👏

[@gracedepetro657]

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!! 💚💚

[@maryrandles1673]

P

[@anoobhamehandru115]

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

[@LisaRobinson0725]

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.

[@janetholley1004]

I will use Pastry Flour next time...not All purpose.

[@m.v.1230]

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!

[@lindaloftus8780]

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

[@trishasgypsyjournal8162]

Love a man who knows his way around the kitchen...especially Italian

[@soapsoilandsunshine3241]

I so love the "background" music. So often content creators feel the need to add music during post-production and it is louder than the instructions. Great video. I'm not a huge pie fan (don't judge me), but I love this recipe. It's made with love - not electricity.

[@Cookingitalianwithjoe]

Love it. Thank you!!!

[@cathyganes6223]

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

[@user-dh6nj7nf2g]

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

[@2horses2go]

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!

[@tommunsell6626]

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

[@marciakipp1137]

Absolutely fabulous tips!!!

[@sandrajones3994]

Everything you did and said made total sense. TY

[@mickiewharton1120]

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

[@Cookingitalianwithjoe]

+Mickie Wharton Yes, love to hear that. Thank you for watching, Joe

[@ld2102011]

"Trust me, that persons gets lucky, he's gonna get a little extra"...Love it ;) Great video, thanks so much. Very easy to understand all the step-by-step. Can't wait to try it next time I bake a pie!!!

[@dawnbarbarisi6595]

How much milk is being used?? I think I heard 3/4c. I am just not sure. Could someone clarify this, please????

[@tryingtobarefruitinoldage9878]

@@dawnbarbarisi6595 yes it is 3/4 cup The whole recipe is in the description. Just choose the drop down arrow and scroll to the ingerdents list😉👍

[@anitavillarreal4599]

Dawn Barbarisi in in

[@keithleach1880]

@@dawnbarbarisi6595 yes a little later he says 3/4 of a cup

[@notarookee778]

My grandfather Thomas Domenico genteelly had a sister name Mary she made the most heavenly piecrust I ever ate and what she put in it was not much different than what you’re using which is pretty much a standard high crust mix however she would’ve never put only butter. She always used half butter and half lard.

[@barbiedoll6071]

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".

[@RannPatterson]

Thank you for explaining flours! My dad cooked but didn’t bake. My mother bought pie crusts so I’ve never made one because no one ever explained the differences in them they assume you know…even here on internet, until YOU! ♥️ YAY. I never knew: 1. about difference in flours - HUGE revelation 2. why to lay it on a flat surface 3. milk over water 4. why not to “work it” too much Now I can go to the flour aisle without that deer in the headlight look. 🧑🏻‍🍳 Thank you! 🙋🏻‍♀️

[@Listens2Spirits]

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.

[@vivianmadisonmahoney9457]

Butter makes everything better.😋🤪

[@margejubiefairweather1807]

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!

[@Cookingitalianwithjoe]

Wonderful!

[@ascip1384]

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

[@dees769]

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

[@yvonneguajardo2847]

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 !

[@lindagiovannazambanini6218]

Here it is: kzbin.info/www/bejne/qGO5n4Wifb2id8U

[@brockbiller805]

Loved how he explained everything

[@rose5566]

Me too

[@cherrilgallagher7875]

Thank you Joe awesome tutorial I have to try this way

[@carlaknowles7857]

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

[@veriabexi474]

Wow this was great details ,felt like I went to cooking class with out the stress of the teacher watching me.Ur ego was right best video up.😉😉

[@Cookingitalianwithjoe]

Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.

[@annettejenkins5641]

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. 😊

[@annedillard3960]

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

[@michelleauten1079]

Needed this recipe. Holiday time...yeeeees. thanks for sharing

[@debp44]

Love this, and the music, icing on the Pie. lol thank you very enjoyable.