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

[@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

[@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. 🙄

[@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.

[@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.

[@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 👍

[@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!!!! ❤

[@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!

[@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! ❤

[@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!!!!

[@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! 🙏

[@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! ❤

[@laurahunter1690]

THE best intro on KZbin ever!!

[@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!!!! ❤❤❤❤❤

[@cosmos9688]

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

[@marygehling3466]

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

[@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!

[@DorD1313]

Love this! This is the best explanation for how and why each step is taken. And the TV show style intro is so good!

[@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 💛💛💛💛

[@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!

[@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! ❤

[@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]

❤️❤️❤️❤️

[@rainey1987]

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! ❤❤❤❤❤

[@YvetteCousin]

Intro was everything I needed

[@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.

[@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! 💛

[@kj4315]

Love your personality! And your pie crust!

[@kelleywallick2754]

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

[@holg3070]

Just finished making the apple filling. It’s now cooling. Onto the dough, a double batch. Thank you so much for making these recipes available.

[@heidibarb]

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

[@jonlilley2832]

Thank you so much for the reminder, Erin! I've been using your pie crust method since you first came on the field and it's worked so well, I tell all my friends. I moved and it got lost in the shuffle so here I am again, but all's well once again! Congratulations on your new pie book! I'll look for it! I'm really into making French Tarts and galettes and this recipe works very well! Cheers!

[@StefanieBzdusek]

Intro is killer! Then, of course, the amazing Erin!❤

[@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” 🥰🥰🥰

[@bobhrfarm]

I love your videos on KZbin! Not only brilliantly informative, but fun!

[@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 :)

[@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!!!!! ❤

[@MAC-op5fc]

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

[@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 ❤️🥰❤️

[@stevechappellie904]

Erin! I just love ya! I have your cookbooks and truly think your knowledge, techniques and fun personality are the best. Keep on truckin gurl!

[@LeeLynn-vq8yq]

Awesome awesome intro!! I'm an Oregon transplant to Kansas, and when you said the Tillamook, I fell in love (not in a creepy fan way)!! I still buy my Tillamook cheese here, but sadly, can't get the butter or ice cream. And now I learn you're in Kansas City! Whaaaa...!?!!

[@duke2011ful]

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

[@rikki17]

You are the greatest!!!! The opening is just *chefs kiss* Along with everything else!!

[@SimpLeeBeth]

I will probably come back and watch this again later, but I'm going to sleep through this playlist this time 😆 But... I'll let it play through 🥰 xo

[@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!

[@cookienibz2578]

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

[@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 👍👍

[@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! ❤️❤️❤️❤️

[@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.

[@crmpuf]

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

[@EliseFraza-u9b]

Whoa! I just used this recipe for a chicken pot pie and it was insanely good! This will be my go to pie crust from now on!

[@robbinbrown7203]

Hey Erin...you are an absolute joy to watch. I would love to see a video on baking in a countertop air fryer/confection oven. I use my confection oven (it took a while to learn) a lot for baking a few of your recipes. I have all three of your books that are AMAZING and such an easy read. Thank you...❤

[@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!!! ❤️❤️❤️

[@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 ❤

[@trips14]

This is so well explained! Thank you 😊

[@lauragoff4704]

This was so good and helpful! I’m going to have to try the mixer method. I’ve never tried that. I have a crust recipe I found in a pie cookbook several years ago that is my favorite, because it tastes so good and has never failed me in the oven (it doesn’t burn easily). In addition to flour, butter, and salt, it calls for cornstarch, a little sugar, and apple cider vinegar combined with milk. I find most pie crusts to be bland and I think the little amount of sugar is not sweet and accents the flour flavor. I’m not a huge fan of crispy crusts, and prefer tender, almost soft crusts and this recipe is perfectly tender.

[@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!!!!!! ❤

[@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!

[@mariadelosangelescampos5195]

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

[@gabrielladelacroix2179]

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

[@msassi]

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

[@swerdna77]

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

[@kathleenvondra6506]

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

[@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!!!! ❤

[@YasmeenFinjan]

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

[@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! ❤

[@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!

[@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! 🎉

[@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.

[@carmelasortino8979]

I just realized you have your own utube channel. I'm so happy I found it. I've subscribed and will follow you anywhere. You are my baking mentor. I'm so happy.❤❤❤❤

[@erin-jeanne-mcdowell]

Thanks so much for the sweet words, and for joining me here! ❤

[@sherholubowich9627]

I just found your channel…OMG… I can tell already you are going to be a favourite. Absolutely great tutorial! 🥧Thank you

[@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! ❤

[@newfoundland3238]

Love it,hello from Connecticut🥧❤ cant wait to see more videos fellow alum CIA 1990 Pastry Arts.❤I love you explain the reason why you do this or not that,so smart!So many people have recipes that are poorly written,job well done.I love butter,totally agree the flavor,YUM!

[@derhart2695]

Love the intro! I'm very excited to watch your KZbins This is great!

[@alossix]

Thanks for everything! Since you asked in the video, I'd love to see some videos about something like hand pies or empanada dough.

[@KT-wr3cv]

Love your opening!! what a hoot !! Now I'll try the pie.

[@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!!!

[@livvymarcus2768]

this intro is god teir, I love you EJM!!

[@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.

[@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 ❤

[@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 🤫) ❤️

[@lenacoleman1142]

Loved the intro! I am getting super excited to try and make one of your pie doughs. The hard part, what kind of pie to make!!! Savory, Sweet, and then what kind of savory or sweet. Well going to go watch more of your videos for inspiration!! YEAH!!

[@rachelboothe5075]

Thank you so much for this video! I just purchased The Book on Pie and read this recipe today. Seeing you make it answered the questions I had.

[@Earthshadowtime]

You explain everything SO well! Thank you so much for making videos!

[@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 🥰

[@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🥰🥰🥰

[@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🧡🩵🧡🩵

[@janedaley6871]

Sorry I'm late!! I didn't get the memo! So happy to be here now though! Ohhh, the baking we will do, the baking we will do with you now on your own channel!!!

[@erin-jeanne-mcdowell]

Show up anytime!!!! I’ll always be here! My oven will always be on!!!!! 🥰 thanks so much for joining me 🥰

[@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. 🎉

[@pattyrech4471]

😄So helpful - was so interesting the size of butter "walnuts" you leave in the dough - I never understood how that doesn't create liquidy fat pockets in the crust! On to experimenting!

[@jenarnold37]

After a long day in the bakery, I was looking at different pie dough recipes and techniques and since I have a bunch of your cookbooks, searched for you and found this!!!! OMG - your intro is perfection and now I have to show the staff tomorrow morning when they come in - thank you sooooo much for having this channel, I know I'm going to be here a lot. You are so stinkin adorable and incredibly talented. Thank you for your cookbooks and willingness to share your knowledge in this space - I am an even bigger fan now.

[@billh8173]

ah, the youtube algorithm - suggested one of your videos the other day, and today This One !! And I'll admit, first thought, how is this 15 minutes ... ? Let's find one (hmm, feels like a reference to the owl in the tootsie pop commercial ... yep I'm that old) . Okay then, you are freaking brilliant - absolutely enjoyed your presentation and all, wow, all the information for each step. And when the video ended, my brain was like - it's over ? Want more !

[@bradyvickers00]

Amazing start to a great series! Happy Baking! ❤

[@erin-jeanne-mcdowell]

Thanks for joining us 🥰🥰🥰

[@Jenniferfederighi]

LOVE THIS SO MUCH!!! The intro alone made me smile. Can't wait for more! xoxox

[@marilynnewman8892]

I have finally gotten over my fear of making pie crust from scratch thanks to you! And I’m almost 60!

[@erin-jeanne-mcdowell]

This makes my day, thanks so much for sharing it with me 🥰🥰🥰🥰🥰

[@lynnewong1039]

Thank you Erin! I would love to see an episode about par baking! I never realized how many times I needed to use a fork over the dough until I saw your example here! My crust often slumps after I remove the pie weights, no matter how long I chill it in advance! Help!

[@erin-jeanne-mcdowell]

I’m SO glad you asked for this because we already shot this episode for you and it’s coming soon! 🥰🥰🥰🥰🥰

[@paigehermreck7134]

yay, more erin content! thanks for investing the time to making this new series, I'm stoked!

[@erin-jeanne-mcdowell]

Thanks for joining me for it 🥰

[@Amy-tl2xe]

Congratulations, Erin. Wishing you tons of success as you continue along the road of life. I barely bake, but I always learn things from you, even as a savory cook myself. I must say, your glorious peaches and cream complexion is perfectly suited to the sweets you make. You are truly lovable.

[@erin-jeanne-mcdowell]

Ah, the true way to butter me up is to talk about my skin - how did you know? 🥰😂 thanks so much for all the kind words and for watching! ❤