How to Make the Flakiest Pie Crust | Happy Baking with Erin Jeanne McDowell

[@hesperheart6622]

Erin has charisma and understands camp. Again, this is just satisfying every thing I’ve been missing.

[@rachelmiller8323]

I had to watch the intro multiple times, trying to explain to my kids how you nailed the start of all the TV shows I grew up with!

[@roula9996]

totally 😂

[@sunshinebakery_melinda]

YES! Same feeling!!

[@sullivanspapa1505]

just how old are you!

[@kathleenstetler609]

Erin is classier than relying on the descriptor "AF".

[@LindsayOLeary]

I can't decide if it's more Family Matters or Full House!

[@TashJansson]

OKAY THIS INTRO IS THE BEST THING EVER AND I WANT TO LIVE IN IT

[@karencasselbury7929]

To those of you who have not purchased her books, you are missing out… they are full of great recipes and a pleasure to read.. worth the money for certain!

[@erin-jeanne-mcdowell]

❤️❤️❤️❤️ thank you! 🥰

[@Dmc611x]

Agreed 👍

[@marymargaret3287]

SO excited that you’ve started your own channel. The moment I found out, I immediately went to KZbin, hit subscribe and the like button after seeing your video! I’ve always loved your books and loved watching your previous videos. ❤ your energy and ❤ your teaching style! You simplify the difficult tasks and you always INSPIRE! I have a new favorite show on KZbin! Thanks for all the lessons you so generously provide to all of us!

[@erin-jeanne-mcdowell]

Thank you so much 🥰 I’m so excited to create this space for more baking, more fun, and more happy baker friends! ❤

[@gal88b]

Happy you're revisiting pie dough at the top of this series. Every non-Erin pie dough recipe on the internet has basically the same mistake and I couldn't figure this out until finally saw the food52 series by Erin a couple of years ago. The mistake is that everyone's trying not to add too much water so they work the butter too much until the butter is hydrating the dough. You should in fact use as much water as needed to turn the flour into dough and keep the butter solid for the entire duration. This also pretty much busts the myth of warm hands, since when doing it the correct way the whole process is done within a few of minutes with minimal butter contact.

[@belligirl21]

Always, always use salted butter.

[@AquilaRose6430]

Good to know. I learn so much thru readers comments.

[@AquilaRose6430]

This is why i love videos esp Erin's. Esp if ur a beginer like me. It's one thing to read it ( over & over) and still not get it cause u don't know what ur looking for ....( like what do walnut size pcs of butter even mean?? ) i'm a visual person & this vid is the best one yet.

[@lifeandrandomness1868]

Is it just me or does anybody else have goosebumps that we finally get to hear from the Queen herself!?!? All this time that I've been watching EJM content elsewhere on YT and never seeing her direct responses to comments has always left a little pie-shaped whole in my heart [clearly I can't get enough EJM, y'all :)], so words cannot express enough just how thrilled I am to see this channel coming to life!! Congratulations, Erin!! I realize you are an established professional in your field, but knowing that you've added this channel to your list of achievements makes me so very happy for you! Being the Mistress of your own ship has got to be such a sweet feeling!Excited to see what you've got in store for us.....💛

[@erin-jeanne-mcdowell]

🥹 thank you for this sweet message! I’m so excited to bring you even more sweetness and it does feel quite good to be captain of this particular buttery ship 🥰🥰🥰 thanks for joining us for the fun!

[@sullivanspapa1505]

Covid

[@HopeLaFleur1975]

Sounds gay what you say. 🙄

[@bkteacherret5548]

I was traumatized by attempting to make pie dough when I was about 10 years old, and was never brave enough to try again. I'm now in my 70s, and after watching this masterful demo, I just might muster up the courage to break out my rolling pin and have another go! It's never too late to learn something new. Thank you, Erin, for sharing your knowledge! 💗

[@myjewelry4u]

You can do it! I completely understand about pie dough trauma! I made it my daughter’s thing, she makes pies, but I just might give it another try!

[@erin-jeanne-mcdowell]

you’ve got this! So happy to I can be here to cheer you on from afar!!!! ❤

[@bobhrfarm]

Do it! Her recipes are great!

[@Kitmax1]

Same here! This is the best video everrrr!

[@bluedragonfly8139]

I just...the intro...there are *no words in any language* for how much I *adore* it!

[@nancyfunk3321]

Tillamook!!!! Not only are their products wonderful, they treat their cows so well. Their state of the art milking barns allow the cows to decide when and how often they want to be milked. They have large pastures and beds with shredded foam instead of scratchy hay. If you are in Oregon consider visiting the Tillamook farm.

[@deirdreknobeloch9660]

Foam? How do they clean that? And it can't be recyclable. Also, to a cow hide, hay is not scratchy.

[@bondfool]

Aw! Now I feel better about the ungodly amount of Tillamook ice cream I eat.

[@ruthrosato-richardson4223]

I just bought 2 half gallons of their ice cream- heaven! Love their cheddar cheese too! Now I love all their products even more because I just learned that they treat the cows so well!❤❤❤❤

[@ItsMefromSnuffys]

@@deirdreknobeloch9660my thoughts also…..

[@jannagrigorieva7893]

​@@deirdreknobeloch9660and plastic toxicity is real...nano- and microplastics (NMPs)can enter the body through touch, breath, and ingestion. I recently wrote a paper on NMPs and neurotoxicity-plastic is implicated in Parkinson's, MS, and Alzheimer's. 😢

[@reneelascala5050]

“Featuring electricity” is goddess level snark. You were already the very best. I wish every possible good thing for you.

[@erin-jeanne-mcdowell]

Thanks for sharing the love 🥰❤🥰

[@PJ-zb6gi]

Love that you have done this! And love that Brimley is a regular cast member as per the opening credits. You are the very best instructor. Great explanations and camera work. Thanks Erin Jeanne!

[@AquilaRose6430]

Ur cook book is one of the best out there, the art, the recipes etc. I know cause i've been collecting them for years. U go young missy!

[@DireDandelion]

I'm so chuffed about this. I have your books, but seeing you make it is really helpful. I've always struggled with pie dough, but you really make me feel like I can do it.

[@erin-jeanne-mcdowell]

you CAN do it!!!! ❤❤❤❤❤

[@jerrieannhutchinson6533]

I have been sitting here with my iPad open and waiting for your new video. You are fantastic, you teach and explain wonderfully. I have your three cookbooks and waiting for you to do another one. Erin, you are fantastic. Keep up the good work.

[@erin-jeanne-mcdowell]

Thanks so much for your support and joining me on this sweet (and sometimes Savory) journey!!!!

[@LindsayOLeary]

You are SO good at explaining complex concepts. 💯🥧💥 I hope a future episode talks about putting the dough in the dish/tin and blind baking (weirdly, this is usually the part I mess up the most!)

[@erin-jeanne-mcdowell]

You must be reading my mind! A video with just that is headed your way soon! ❤

[@LamiaPellegrino-ms4lq]

Yesterday I made your pie dough for the first time, it turned out the way it should be. But than I started the baking part and realised (after seeing another of your videos) I am in desperate need of dough weights. I made several mistakes yesterday but long story short: they loved my baking even though it was ment to be a giant twix bar and turned out to be a giant twix croissant, hahahaha

[@erin-jeanne-mcdowell]

The flakeage cannot be contained!!!!!!!!! Way to go!!!! Stay tuned: I have tips for baking pies coming soon in a future video (AND I’ve been working on my dream pie weights behind the scenes 🤫) ❤️

[@SaraCrayton]

This is the best pie crust recipe. I have followed the instructions in your fabulous Book Of Pie. The instructions are great in the book but I appreciate seeing how you mix in the water. So helpful. You're the best teacher

[@christybell0325]

I love watching your videos. I did not realize you were from Kansas. It was cool recognizing things from your intro.

[@erin-jeanne-mcdowell]

I’m originally from Lawrence Kansas - rock chalk! After 17 years in and around NJ/NYC, I’m back in KC! ❤️

[@christyb3309]

Oh funny. I’m from Topeka but live in Northern NJ. Rock chalk indeed!

[@myjewelry4u]

I’m glad I realized you have a new channel, instantly subscribed. I also love the intro, I was dying 😂. Probably gonna rewatch it (ya, I need to watch the process again but intro is great!)

[@erin-jeanne-mcdowell]

❤️❤️❤️❤️

[@LuciaBloom]

I accidentally stumbled upon your Savory Baking book at a library sale. I thought I was done buying cookbooks but here I am now the proud owner of all 3 of your books. I am longing to work through them. I have since watched some of your videos and must say you are a wonderful, clear, informative and fun teacher! ! I know what I will be doing this spring. Thank you for all you do.

[@erin-jeanne-mcdowell]

I’m so glad you love the books, and I’m so happy to have earned a place on your shelf! Thanks for joining me here for even more baking fun! ❤

[@BMac-dr8oc]

What a gem, you are! Just used ruff puff, flakey as AF, and made a batch of sausage rolls. The best I have ever had! lol and then made 6 double batches to put in the freezer and experiment with.....50/50 80% and 84% butter fat or all 80% with different flour mixes. 50/50 APF/bread flour, or all APF. Butter shards were very large and flat. Everyone here is very supportive my experiments...... First batch was 50/50 80%/84% Butter(113g/113g) with 50/50 APF/Bread Flour(150g/150g) It seemed much drier than I was used to but stuck with it and let it rest in fridge overnight and did 2x 3 folds and 3x 4 folds. So nice and flakey! All batches were mixed by hand except a batch that I used for Palmiers that I did in a food processor.

[@Romi_Zii]

I came here to worship at the Erin Temple of Pie and came away happy. 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

[@erin-jeanne-mcdowell]

We light a candle for greasy, soggy crusts of the past - and pray to Saint Brimley for the flakiest of futures! 🙏

[@belligirl21]

Weirdo. She’s a cook not a god 🙄

[@jennihimelic9493]

Your instruction is masterful , I've watched many of your video , have your books and have learned so much from you. Thank-you teaching and inspiring all of us. The world is a yummier place because of you and your smile.

[@erin-jeanne-mcdowell]

Thanks so much for these sweet words! You made my day! ❤

[@evelynrusaw5759]

I did a “12 months of McDowell” after purchase of the book on Pie and Savory baking. The instructions totally took me from intermediate baker to a more advanced set of skills. Wish I could post the pics.

[@RaieG]

You have become my go-to baking guru & I just want to thank you for being so deliciously detailed, delectably delightful, & downright dutiful in your designation of helping us become better Bakers

[@erin-jeanne-mcdowell]

🥰🥰🥰🥰 thank you for joining me here! ❤❤❤❤❤

[@dawnnaomi7907]

I already feel better and I'm only on the opening credits with Erin and Brimley running across the field! ❤

[@erin-jeanne-mcdowell]

If you watch closely, you’ll realize how NOT into filming Brimley was on this day. First at the park and then in the leaf pile, there were other people nearby who maybe might have wanted to pet him, so he’s just looking longingly at those people while succumbing to my silly will 😂 what a good boy 💛💛💛💛

[@marygehling3466]

Hello Erin from Tillamook Co. Oregon!!! Love your channel and love the butter!

[@kj4315]

Love your personality! And your pie crust!

[@laurahunter1690]

THE best intro on KZbin ever!!

[@vickif.4645]

Thank you for showing the specifics of making pie dough by hand. It looks like a lot more handling than what I am used to doing. I can’t wait to try it!

[@erin-jeanne-mcdowell]

People are afraid of overworking pie dough, but as long as you allow enough rest time after handling, it can actually benefit the dough!!!!! ❤

[@bhuett4239]

So happy to see you on your own channel. Sent your savory cookbook to my daughter as a Christmas gift, she loves it just as much as Ido. Thanks for the great tips and recipes. 👍

[@erin-jeanne-mcdowell]

Thanks so much for your support ❤️🥰❤️

[@nickieblackwell8105]

Erin I would love to see you make pie dough with freshly ground wheat. I think it is a totally different character. So I would love to see what we need to do differently to make a successful pie crust. Thank you

[@erin-jeanne-mcdowell]

Definitely! Freshly ground flour behaves super differently - especially when it comes to hydration! I don’t have a mill, but this is definitely a great idea! 💛

[@greengurlg7]

I always tell people about your pie dough recipe! People think I’m a pie genius but I tell them it’s all about following your instructions.

[@erin-jeanne-mcdowell]

Thanks so much for sharing this sweet baking success with me! And thanks for spreading the Happy Baking “gospel” 🥰🥰🥰

[@kelleywallick2754]

That opening is ADORABLE. Really enjoyed this first episode. I'm excited for more!! 😊

[@smeeker59]

I am beyond happy that you are doing this! I love the opening and the episode is so perfect. I have been on an eclair jag (I lost a bet to my bestie and owed her 3 batches) so I am ready to tackle something else...enter pie!

[@erin-jeanne-mcdowell]

Mmm I love eclairs, but pie will always have my heart!!!! Wishing you lots of hap-PIE baking :)

[@charlottedoherty5991]

This pie dough is so easy to handle. Never fails me, I can't recommend it enough.

[@marilynpertsoulis4115]

Love the detail explanation and different methods and thank you for including metric for all of us who don't live in the U.S. 🤗🤩❤

[@erin-jeanne-mcdowell]

🥰 my pleasure! FYI: all my recipes in all my books contain both metric + US measures for this reason! ❤️❤️❤️❤️

[@cosmos9688]

I feel like I just had an out of body experience from seeing an intro that Kansas City. Love it.

[@A7productions]

I love every video you make. What a fabulous chef! Those old photos of you in culinary school are a gas. Thank you for teaching so many new things.

[@janearmstrong2463]

What?? That Sitcom opening is hilarious! So glad you've decided to get going on a channel all your own though I'll happily take your content in any form I can get it. I'd just begun to get a clue about making pie crust when I became disabled and limited in oxygen and mobility. I'd love to see a more in depth video on making flaky pie crust in a stand mixer since it seems like that would take a little less out of me. Best of luck with your new channel!

[@erin-jeanne-mcdowell]

The great news is, it really is the same as this video - you use the paddle attachment to incorporate the butter to the desired size before adding the water! I'll try to make a short about this soon to show you!

[@swc2019]

Oh yay! I can't wait!

[@kendra9894]

That start was hilariously funny!

[@francinepoirier3645]

Nothing to guess here. Her explanations are clear and concise. Well done Madame McDowell.

[@Sherryskogstad]

Erin I just tried your All Buttah pie dough. I am in love! It roll out so beautifully. I 😊made a lovely two crust peach pie and a single crust rhubarb custard pie. They were a hit for our Father’s Day get together, no leftovers😢😊😂❤

[@erin-jeanne-mcdowell]

I'm so glad!!!! Thanks for sharing this baking win with me!

[@MAC-op5fc]

Love this! I'll admit to watching the intro more than once!

[@justsaying5970]

Your wonderful. Reminds me of the old baking shows I used to watch with my mom. Keep it up it's good stuff.

[@susanbaker2796]

The opening......I LOVE IT. It's SO much. Just perfect, Erin. I'm 20 seconds into the video and already I've hit pause to comment.

[@heidibarb]

Finally tried your butter-squashing and folded pie dough technique and I am never going back to the old ways. Thank you Erin!

[@Ms.Tie_Reads]

Hey, Erin, congrats! 🎉🎉🎉👑👑👑 I am so excited to watch every lesson you will teach on your OWN channel. woo-hoo! My family cannot believe the amazing pies, tarts, hand pies, etc. that I baked over the holiday, and it is all because of your excellent teaching. I am a retired 4th/5th grade teacher of 20 years, so I know excellent teaching when I see it. You are inspiring, and a breath of fresh air in tough times. Thank you and Happy Baking! ❤

[@erin-jeanne-mcdowell]

Thanks so much 🥰🥰🥰 my main goal is for folks to not be scared to try something in the kitchen - cus fear ruins all the fun!!!!!! ❤

[@cookienibz2578]

THAT WAS AWESOME! You nailed 80/90s sitcoms🤣👏🏼🤣👏🏼 Of course you nailed the pie, no surprise there!

[@ironbutter03]

Just discovered you today, now a fan! Been struggling with pie crusts and hope to learn more, practice makes perfect and all that! Thank you.

[@mariadelosangelescampos5195]

Great video, I loved it, you are one of my top baking teachers!

[@SuperDuperTuberTube]

How in the world did I not discover Erin Jeanne McDowell until last week??!?! This is just terrific. I received The Book on Pie yesterday from Amazon, and it's terrific too! Thank you so much for sharing your baking expertise and your on-air enthusiasm.

[@erin-jeanne-mcdowell]

So glad you stumbled onto this sweet corner of the internet! Wishing you lots of Happy Baking!!!! ❤

[@kathleenvondra6506]

I am so happy 🎉🎉. Congratulations Erin. So looking forward to learning with you. You are a joy to watch.

[@KathyLynnDevereaux]

A sincere THANK YOU! I feel you are very interested and committed to helping everyone learn and even enjoy baking . Not always the case but you are clear, enthusiastic, ecouraging and supportive. Wish you all the best in your new endeavor.

[@sweetpeanmolly]

This video is the most comprehensive video on pie dough that I’ve ever watched in my entire life and I am 65 years old! I cannot thank you enough! Your channel is impeccable and hilariously funny! You will be my one and only go to for rec rec recipes from here on out! Happy Thanksgiving!

[@crmpuf]

obsessed with the intro & i'm lovin this series already!!

[@fugueine]

Love the intro and the content. There's a guy on youtube that rehabs old tools and has a similar 80s throwback intro that's also fantastic; his channel is Hand Tool Rescue.

[@oxigen85]

This was The. Most. Adorable. Intro I've ever seen 🤩🤩🤩 Loving all the info, so excited to try! Can't wait for the next! Extra thanks for adding the centimeter measure for thickness 👍👍

[@levagaumer714]

Goodness... I stumbled on your video, and I am hooked!!! You're absolutely captivating and teach very well!❤

[@easilystartled2203]

I'm about to make the butterscotch apple pie from The Book on Pie and no matter how many times I make one of your pies I still like watching a quick recap of the steps for the crusts :D These are so helpful!

[@easilystartled2203]

Say, when you go to add the egg wash layer after parbaking the crust, do you brush on the egg wash while the pie is still hot or do you wait for it to cool?

[@mrscms831]

BACK THE PIE CART UP!!!! Do you have your own channel now?!?! I have watched all your videos on Food 52 and enjoyed them lots. I have a feeling these may be a bit more lively and will allow the true EJM to shine. I have hit the notification bell and subscribed. So happy. :) LOVE, LOVE, LOVE your intro.

[@erin-jeanne-mcdowell]

Thanks so much for joining me here!!! ❤️❤️❤️

[@Hannah-sw5it]

Gahhh, best day ever! You are so much fun! I appreciate the butter tip! I am now going to do a butter taste test to figure out my favorite! ALSO I am saving up to book a virtual bake session with you because you are just the best!

[@erin-jeanne-mcdowell]

I can’t wait to virtually meet you! For those who aren’t as in the know as Hannah, I love teaching private baking classes and you can find them on my website: www.erinjeannemcdowell.com/classes

[@Ms.Tie_Reads]

What?!? There is a virtual bake session option? Whoa! 🎉

[@TheColorofLight]

The intro is fantastic!!

[@hisomeonetrackingmuch1309]

Lol. LOVE the new Blossom Buddies opener😆

[@bobhrfarm]

This dough is delicious! I rubbed the butter in like you do; also, it was great to work with; rolled out smoothly, handled well into the pan, my only complaint was that it relaxed so much as it baked that I lost my crimp job. Still, it is FLAKY! It is DELICIOUS! Make it!

[@duke2011ful]

Oh your intro cracks me up! Spot on for “the good old days.” 🤣

[@nata.galvez.m]

You are hilarious!!! I love your channel ❤😂🎉

[@YvetteCousin]

Intro was everything I needed

[@cindyz3342]

So… Erin… YOU ARE A WIZARD!! Pie crust has always been my nemesis. I am 64 and I have NEVER made a pie crust that I would call “good”. Well no more, because I made this dough and it turned out not just good, it was SOOO FLAKY AND AMAZING ☺️ I topped a chicken pie with it and cannot wait to try it out with a sweet pie. Thank you, thank you, thank you ❤

[@ybbummd1]

LOVE your intro! So creative and cute!

[@graceorgill6460]

Amazing first episode! Can’t wait to try it out. Its super helpful that the whole recipe is listed in the description and with the weights in grams! Looking forward to many more episodes

[@erin-jeanne-mcdowell]

Thanks for pointing this out! I always want my recipes to be easy for everyone to use, so I use both metric and US measurements - the same is true in all three of my books, for anyone curious! ❤

[@Nikki-ub4ky]

All of these small details about dough hydration and how it should look are exactly what I needed in my life. I struggle with pie dough and knowing when it's perfect. This was extremely helpful Erin!!

[@b00k_geek]

I would love to see you do a pie crust with fresh milled flour. Your recipe is my favorite, but it is really tricky doing it with fresh milled flour.

[@erin-jeanne-mcdowell]

Definitely! Freshly milled flour typically has slightly higher moisture content so it really impacts hydration!

[@fredmcdowell-si8nt]

My name is Fred McDowell and I am from taber Alberta Canada 🇨🇦 and I truly love watching your channel.

[@erin-jeanne-mcdowell]

Hello, fellow McDowell! Welcome To the pie family! ❤

[@msassi]

Really helpful to watch the video and see all the tips in action.

[@rumbleinthekitchen_Amy]

Love this recipe & both Fearless Baker and Book on Pie. (Savory Baking is on my wish list! )

[@erin-jeanne-mcdowell]

Aw, thank you so much! I hope Savory Baking finds it's way onto your bookshelf soon! It's the perfect time of year to bake from it!!!

[@gabrielladelacroix2179]

I’ve watched this over and over again …. I love it!!!

[@cameravid729]

All the goodness in one place! You completely nailed those opening credits. Thank you for sharing with us, I've learned so much from you. Here's to a successful run with many repeats. 🎉

[@YasmeenFinjan]

Your technique of tucking the dough back into a circle is blowing my mind!

[@Kitkatrey]

Erin! OMG, so happy you have an active channel showcasing you! LOVE the intro, and great first lesson in dough mixing! Thanks for explaining so thoroughly as is your style.

[@julie.daytona]

Been looking for tips on pie and you caught my eye! Of all the pie-related vids here on the Tube, yours was funny, educational, and easy to follow, and your advice helped me with some trouble-shooting. Your vibe is a vibe, too! I'm currently on the second attempt of making a pie from Max Miller's Tasting Hstory. It's the first recorded recipe for a custard-style "pompkin" pie, sweetened only with molasses. My first attempt was great; the two pies came out awesome, dough was on point, it was buttery & flaky... Recipe is 1 lb flour, 3/4 lb butter, 2 eggs lightly beaten. But during this second attempt, I've encountered many pie crust problems. Fortunately, with your tips and an overnight-refrigerated pie dough, I've got the crust in the oven!! 🎉😂😅❤

[@bobhrfarm]

Erin, you are a damn good teacher! I have watched many many piecrust tutorials; this is by far the most definitive! You are so articulate and fun to listen to! Thank you!

[@pleiadesneptunes]

I absolutely LOVE this video, the first time my pie dough has come out wow-some! You fill in the blanks that other vids leave!! PLUS it is great great fun to watch. Perfect intro😂😂

[@cindysexton5933]

So happy you started this channel. I have wished for a long time that you would have your own channel. Now I am going to order the pie book!! Loved the first video!!

[@erin-jeanne-mcdowell]

So happy to make this sweet wish come true! Thanks for joining me 🥰

[@breadfan1071]

I've made three pies in the past month. The first recipe I did in a food processor with a sandy texture with water and vodka, the crust was very nice. I made two using this method without the kneeding and both turned out tough, the next time I'm using mostly vodka.

[@lissyniña]

Okay, I made it! I extended the recipe a little to cover a deep dish pie plate and I think I ended up putting too much butter in it and it turned a little soupy in the in the plate! I think it turned out to be a little bit more like mock Puff pastry. I guess practice makes perfect so I'm going to have to make another one!

[@bradyvickers00]

Amazing start to a great series! Happy Baking! ❤

[@erin-jeanne-mcdowell]

Thanks for joining us 🥰🥰🥰

[@michellemay4200]

I have never known what to do with the bits of dough that just wouldn’t join with the group!!! Thank you for showing that and walking through the solution!!! Love this🧡🩵🧡🩵

[@atomwenzel]

I would love a Rye flour pie dough recipe! I always have to much in my house and I think it would make a really good pie for a savoury meat pie! Oh and maybe a semolina dough. I also have fine and coarse ground in my house.

[@erin-jeanne-mcdowell]

I have rye and pumpernickel crust recipes inside #thebookonpie - they are both delicious! Could def be fun to do a video on them 🥰

[@atomwenzel]

@@erin-jeanne-mcdowell I have #thebookonpie. I don't know how I missed these... I swear I have looked for a rye version in that. When I get home, I am opening it up!

[@Dmc611x]

I'd love to see your version of great gluten free dough for my gf family members. Thanks for all you do for the pie loving world Erin . You're so o fun and the best teacher! Darlene in Idaho ❤

[@dsintilas]

SO SUPER EXCITED You started Your own channel,I Love Your energy,and All Your recipes, I subscribed ,and can't wait for Your next episode🥰🥰🥰

[@swerdna77]

I absolutely loved that intro it was hilarious. Love your recipes. You rock

[@alixaugustine9599]

Made this tonight as a mini-run through for Thanksgiving. I made a sweet potato pie to mix it up but I wanted to test par baking. Firstly, holy cow, delicious and soooo flaky! I do think I should have baked it with the pie weights another 2 mins before I took them out to finish, as the dough puffed WAY up. And I think I ultimately underbaked the pie. I did a 6” pie (would love to learn conversions on mini pies, btw, and any tips for those of us cooking more frequently for 2) so I wasn’t as certain with timing. But I am SO excited for my thanksgiving crust! And glad I did a tester just so I knew what to expect.

[@meharaway]

Sorry to pile on but I am going to subscribe and watch based on how awesome your intro is! I had to call my wife in the room to watch. I love how you captured the campy beginnings to so many sitcoms from a long time ago. So funny and you couldn't have captured it better, complete with all the stop frame poses and facial expressions. So - all that said - then I watched the episode for the main reason I found you - to make better pie crust. I subscribed after a couple minutes. Your content is fantastic and I appreciate it so much. Extremely informative and instructive. It helped a ton and I will look forward to watching your channel grow. Nice work!!

[@erin-jeanne-mcdowell]

This makes me so happy! Wishing you lots of happy baking! ❤

[@lisellem.5298]

I’m so glad you’ve started producing your own videos! I can’t wait to follow along. I learn so much. Your Bake It Up A Knotch series turned me from a good baker to a stellar baker! People know me now because of my pies and that’s all thanks you you and your grandma! Thank you!

[@lindagarcia8297]

Thank you for this…I’ve always incorporated the butter more fully into the flour. Was good to see the butter “chunks” so I know how to do it. Love watching you. Very excited for your channel!!

[@erin-jeanne-mcdowell]

There are LOTS of ways to incorporate the butter - it’s one of my favorite things about this dough! With different manipulation of the same 4 ingredients, you can yield a whole variety of different results! We have another episode coming soon about the different fat size changes the texture of the final dough! Can’t wait for you to see it!!!

[@r_r_r_r]

The most helpful (and fun) tutorial I’ve ever seen

[@DairyFreeDinners]

Uuummm, who are you and why are you so amazingly gifted?!?!? I made a chicken pot pie last night using your pie crust recipe....let me just say that it turned out so flakey, so flavourful, and soooo (dare I say) perfect! I used a non-dairy plant butter, but that didn't affect the outcome. I am not a baking expert and never actually made a homemade pie crust (always store bought). And guess what...I will never buy the pie crust again! Thank you for sharing your gift with us all ❤😊!!!

[@kathyyearwood7813]

Absolutely the best explanation of how to make piecrust I have ever heard and seen at the same time you are amazing. I’m so impressed. Can’t wait to try this.❤