How to Make a Pie Crust | The ONLY tutorial you’ll ever need!

Here's my all time favorite pie crust recipe!
Homemade pie crust can be intimidating to make, but this recipe will help you make one with confidence!
Get my free download of the recipe here ⬇️
mariesaba.com/...
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
METRIC
170 g flour
12 g sugar
1g salt*
113g unsalted butter*
75g water
*or use salted butter and leave out salt
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
Place flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add butter. Process on low until the butter and flour start to combine.
Add 5 tablespoons very cold water. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 30 minutes.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.
#pie #piecrust #homemade #howtorecipe

[@lanydjayaputra7570]

Just made this today. I love it. It comes out very nice, this recipe is what I've been looking for. This will be my only recipe for pie.

[@gerihansen46]

Can't wait to try your recipe, you gave me a great idea to wrap in press and seal and freeze. Make ahead and storage for the Holidays. Thank you! From Minnesota

[@sheilaginsberg3541]

@@gerihansen46qqqQq

[@tnflirt]

Transcript

[@zarmanmerzian600]

Me too

[@McZghie]

Use a box grater on a stick of SOLID FROZEN butter, grate it, and then put back in freezer for a few. Then make your dough.

[@marieskitchen]

Thanks for the idea! I do that with biscuits but haven’t used it for pie crust! 👍🏻👍🏻

[@erinpruitt201]

I've been doing that for years. It works so well

[@Rosemary-cj8tl]

​@@erinpruitt201l mo😅😅

[@leewomack3498]

Great idea! I never thought of that......makes it more manageable 😊

[@kimclarke5018]

Yup I do that as well.

[@donlusareta8587]

I’m a 68 year old single man, who really enjoys cooking and baking, yet have never made a pie crust. I appreciate the way you present the information, and explain everything. Thanks for doing this!

[@marieskitchen]

Hi Don! Welcome! So glad you liked the video! Pie crust can be so intimidating, when it’s really quite simple to make once you get the hang of it! And I have no doubt you will be whipping out pie crusts in no time 😊 You might also like this video: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 It explains common pitfalls and how to overcome them when blind baking a pie crust. Really essential to the pie making process! Let me know what you think. Thanks again, Marie

[@Patricia-cp2cm]

I love your recipe. You showed how to properly measure flour. So amazed how that little amount of flour made that 9 inch crust. I appreciate how you take the time to show 3 different ways so everyone can make a crust with a food processor your hands or a stand mixer. I already memorized the recipe. You are calm and fast and I feel like I can do it with your direction. I can't stand very long at 75 years young but you gave me all the information I need to keep trying. I would like to learn how to make a crust for a large casserole dish.A top and bottom crust I would like to make a pot pie to last longer for me and my husband and we love the crust. The shield is very important and is needed because I burn my edges without it. I never do well using aluminum foil staying on. I'm glad you mentioned it and the press and seal. I have it but didn't know I could use it like that. Its more flexible than I knew. Thank you for making life a little easier..and your suggestions. 😊

[@hermanripps3692]

82 nam vet never married, cook and bake all. i like Erins way of pie crust options and professional way of delivering her message.

[@margaretashirley3107]

I’m 73 years young and have been making many pies over the years… I always found it a messy business. It impressed me to see your neat approach. I almost feel like popping straight into the kitchen to bake one!

[@marieskitchen]

Hello Margareta! Thanks so much for watching and for taking time to leave a note! Love to hear from viewers 🥰 Yes I think the test is if you can wear black and come out without a lot of flour on you, you’ve succeeded in a tidy pie crust! 😁 I think the reason I try to keep things tidy is because it’s just less for me to clean up later lol. So I’m always looking for ways to make recipes easier, use less equipment, or just use one bowl for everything 😅 Also, in full disclosure, I should add that we have two kids, two cats, and a dog - so our house overall (the part that’s not on camera) is rarely tidy! I’m always tripping over kids shoes or dog toys or picking up laundry haha 🤣 At least my little corner of the kitchen is clean on filming days! Thanks again for watching, so nice to be connected ❤️, Marie

[@margaretashirley3107]

@@marieskitchen I’m now even more in awe! Your human! 😃 It’s a good day when one get the sudden urge to surprise the family with something delicious! Nowadays it happens rarely. My husband and I have to ‘watch the line’ so we don’t eat desserts very often or anything in a pie crust but I look forward to when children and grandchildren visit! Then we have an excuse to indulge and I shall perfect your pie crust method before their next visit! 😁

[@bettywyer]

@@margaretashirley3107I tried to print the piecrust receipe and it wouldn’t print. How do I print it 7:40pm 7/23

[@marieskitchen]

Hi! Thanks so much for letting me know. I just got back in town from traveling. I’ll take a look at the pie crust recipe printing issue first thing tomorrow. Thanks again, Marie

[@doristan9067]

Thanks for sharing 😊

[@suegeorge998]

It's my first time on your channel and I have to say that I have so much respect for anyone who can work with flour in a black top. Wow! I could wear a raincoat and still get flour all over.

[@marieskitchen]

Hi! Welcome! 😊 Thanks so much for watching! It is a bit bold to bake in black lol 🤣 Even now I’m not sure how I stayed clean after making 3 crusts?! Maybe you just can’t see it on camera? Too funny. I definitely usually make a big mess with whatever I’m making (just ask my husband who has to help me clean up 😅). Thanks again for watching, so nice to hear from you ❤️, Marie

[@nghaibah8763]

😊

[@buttergirlist]

🤪🤣😂

[@normasorenson1001]

Thank you for your step-by-step recipe... You have given me enough confidence to try. I am jumping on your channel because I know you can teach me about more recipes..... Thank you again

[@bethmoriva899]

Flour or powered sugar it’s all over me.

[@sally4001]

Thanks so much for showing all 3 methods in one video. You simplified it beautifully and I now have it all committed to memory.

[@marieskitchen]

Hi! I’m so glad to hear this was helpful 🥰 Thank you for taking time to let me know!

[@ron42nm]

If you keep your flour in the freezer, it helps keep the butter as cold as possible when mixed in. You can also grate the frozen butter before adding it to the flour. That solves the problem of overly large butter chunks. I'd also use a low gluten flour (called pastry flour).

[@marieskitchen]

Hi! Thanks so much for the suggestions! I’ve heard of refrigerating flour but haven’t tried it yet! Pastry flour is also a really interesting tip! As for grating butter, I have done that for biscuits but never for pie crust. Going to try all of these! Thank you 😊, Marie

[@ron42nm]

@@marieskitchen Thanks. This was taught to me by a great Southern cook. She says the trick is to keep everything as cold as possible to keep the butter from melting during the prep. She also uses a pastry marble kept in the fridge.

[@hopesprings4967]

I really really appreciated and enjoyed your tutorial. This made so much sense. I have never been able to make a pretty crust. Now I can. Thank you thank you!! Subscribed and liked! 💐💕✌🏼🫶🏻💜

[@cheryldavis8776]

​@@ron42nm Intrigued by the mention of a "pastry marble"... I've never heard of that! Would you please explain? (Or, I guess I could go to Google myself, eh? 😁)

[@SparkeysMum]

@@cheryldavis8776 A "pastry marble" is a large slab of marble about the size of a very large cutting board. You put it in the refrigerator, ideally the night before you use it, and after putting it on your countertop, roll your pastry out on the nice cold surface. Some gourmet shops sell pastry marbles but I remember hearing the great chef Julia Child remark that she obtained a pastry marble from a friend of hers who had a memorial works...a tombstone store!! Hope this helps you. Happy rolling! 😁

[@reginaelizabethbrown1963]

I'm so glad that I watched this video😊 ...I've been looking for a simple buttery pie crust recipe. Thank you so much, Marie, for such a straightforward and interesting instruction video. 🙋🏽

[@marieskitchen]

Hi! Thanks for watching and for taking time to leave a note 🥰 I’m excited for you to try the crust! One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@ofeliasadicon987]

My will be having a party this coming week and asking me to make a pie crust at home,I am so delighted ive watched your video now my worry is solved,thanks!

[@kathybennett7560]

I so appreciated you showing the three ways to make a pie crust and all your tips and loved hearing what your great grandma told you. Your voice was so pleasant to listen to, which made me enjoy your video much more than normal! As many videos I have watched, including Martha Stewart, I still learned from you. I am excited to pull out the food processor tomorrow and make my husband a lemon pie! ❤

[@marieskitchen]

Hi Kathy! This absolutely makes my day 😊 Thank you so much for taking time to leave a comment - I appreciate hearing from viewers so much! And to be in the same sentence as Martha Stewart! 🥰 What a huge compliment, thank you. I’m excited for you to try this version and can’t wait to hear how it goes! Keep me posted and, as always, feel free to reach out if you have questions along the way ❤️, Marie

[@theresamcquade2546]

Great tutorial! You were so nice to listen to. I've another trick for keeping your butter cold while combining ingredients in a mixer,put your mixing bowl and paddle in the frig to get cold.😊

[@marieskitchen]

Great tip! Thanks!

[@jenelllino5506]

Thank you I've been looking for a good pie crust recipe and this is really nice I will try it just like my grandma juice to make

[@marieskitchen]

Wonderful! I love to hear when people are carrying on family traditions through pie crust. It really is a special skill that I think is one to be treasured ❤️

[@karlabuffalow8993]

Marie, I’m 74 yrs young and have made pies my whole adult life. You made me realize that I’ve needed to turn the crust a 1/4 turn continually as I roll the crust out to keep it from sticking. Never too old to learn. Thank you. I think I’ll try it today.

[@marieskitchen]

Hi Karla! Thanks so much for watching! And so glad to hear the 1/4 turn method is helpful! It really helps with maintaining a round shape and also prevents sticking 👍🏻 Isn’t it fun that we can continue learning new things? I’m still learning everyday too 😊 Stay in touch and big hugs ❤️, Marie

[@billrobbins5874]

67 here, me too! 🤢

[@kathybrigger9431]

Me too.

[@marieskitchen]

So glad the video was helpful! 😊 Thank you for watching, Marie

[@marieskitchen]

Glad it was helpful! Thanks for watching, Marie 😊

[@kimclarke5018]

So I have always used an egg yolk in my pie crust as a French pastry chef 40 years ago told me to do it because it makes it flakier. Further as someone noted grating frozen butter on a cheese grater I learned that as well because it distributes butter evenly and you don’t have to “work” with it as much. You are totally right, always make my crust in food processor and use iced water. So much easier. Great presentation thanks for sharing

[@marieskitchen]

Hi Kim! Thanks so much for watching and for sharing your technique! I’ve heard from a few other people to use an egg yolk and am excited to try it! And yes grating ice cold butter is a wonderful option. I have done that for buttermilk biscuits but for some reason never for pie crusts! Looking forward to trying that as well 😊 Thanks again ❤️, Marie

[@cheryldavis8776]

​@marieskitchen Marie, Just wondering: Would it ever be advisable to FREEZE your stick of butter before adding it to the flour? If you were grating it, that would make it grate more easily - and if you were just using chunks, you could cut it up into small pieces before freezing...

[@marieskitchen]

Hi! Yes, a lot of people like to freeze the butter and then grate it into the flour mixture. That is a wonderful option. The only issue I have with that method is that all your pieces of butter are uniformly quite small. I prefer to have a variety of butter piece sizes in the crust, so I don’t use the grated butter technique for pies. If you aren’t going to grate the butter, I don’t recommend freezing it. If it’s frozen it’s just too hard to work with and you’ll have to wait for it to thaw in order to “mush it” into the flour. 😊 Hope that helps! Great questions! ❤️, Marie

[@cynthiamackenzie2273]

I do exactly the same thing😉 add the egg and cold water

[@janemartin229]

I like to use a pastry cutter when mixing a pie crust by hand--in home ec we were taught to use 2 butter knives to cut the butter into the flour. I've been buying the refrigerated crusts but the costs have increased so much, I need to start making my own.

[@marieskitchen]

Hi! Yes a pastry cutter is wonderful. 👍🏻 I should include that as an option in my videos! I have not tried two butter knives but I remember my mom used the times of a fork! I’m excited for you to start making your own crusts 🎉 The flavor is so much better and once you get the hang of it, it’s pretty quick and easy! Plus it can be a nice way to spend the afternoon. Working with dough always reminds me of high school ceramics class and I find it so relaxing 🥰 Thanks for watching and for taking time to leave a note! Love to hear from viewers ❤️, Marie

[@marieskitchen]

Wonderful! If you do make a crust, be sure to watch this one before baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 It explains blind baking and par-baking and when to use each.

[@zachariah-binyisrayl5570]

This video is the UNDISPUTED TRUTH....ok ??? I have watched DOZENS of pie crust videos.... and this one is the ONLY one that completely removes all the fear and mysteries from crust making. Marie explains plainly and clearly what to do...how to do... and WHY to do. Her process is the very definition of FOOLPROOF....you just can't get it wrong...EVER. The title of this video is correct. It is the ONLY video you need to see on the matter of crust making. I couldn't subscribe to this channel fast enough. I don't know about y'all....but I'm about to be a BAKING MANIAC.... ok ?? A million thanks, Marie. This is 💎💎💎💎💎.

[@marieskitchen]

Hi! Wow, this is so kind! Thank you! I took a screenshot so I can re-read it when I need a boost 😊 Hope you’ll stay tuned for more new videos soon! - Marie

[@zachariah-binyisrayl5570]

@@marieskitchen When you post that new video....I will be FRONT ROW CENTER. Have a great day and thanks for all you've given us bakers. 😊❤️👍🏿

[@leyknight756]

Best tutorial ever! Thank you so much for this education. ❤

[@ianscianablo8507]

Hi Marie! 20 minutes in the fridge? That's all? I notice the dough is VERY forgiving when rolling it out. Because of you, for the first time in my life I can make two pies in the same day!!!

[@marieskitchen]

Hi! You can leave it in the fridge longer if you like 😊. The goal is to allow the gluten to rest and the butter to get cold again. I find that 20-30 minutes in the fridge is enough for those two things to happen. Love that you’re making two pies in one day!! 👏🏻👏🏻👏🏻

[@carldaniels4827]

Marie's Kitchen, I am a first time viewer and a subscriber after watching this video. You talk with confidence which shows that you know your way around the kitchen. Thank you for popping up on my radar.

[@marieskitchen]

Hi! Welcome! Thanks for watching! And thank you so much for the kind comment 🥰 I definitely do spend a lot of time in the kitchen and I’m glad that comes across in the videos. Thank you, Marie

[@marynarkevicius5977]

My mom always rolled out the dough between two pieces of wax paper. No extra flour and no sticking to the counter!!😊

[@marieskitchen]

Hi! Hi! Thanks for watching and thank you for the wonderful feedback 😊 I have seen people roll out between Saran or wax paper but have never tried it! I’m so used to my little routine that it’s hard to find time to try new methods ☺️ I love to hear what works for other people though, so thanks again for sharing ❤️, Marie

[@MargaretMcGill]

Great idea. Thanks from a Scottish 73yo.

[@2counts1988]

@@marieskitchen In 1959 my home economics teacher thought our class to use wax paper when rolling out and rotating the pastry. (Our only choice was wax paper in the "olden days') I just have never changed, except replacing the wax paper with plastic wrap. I have passed it on to my younger generations. I did enjoy watching your video and will be trying your way to create a flaky crust. I am a few weeks short of 80, and I never want to stop learning. THANK YOU for sharing. Linda🥰

[@marieskitchen]

Love this story! I LOVE hearing about cooking traditions passed on between generations. Your family is lucky to learn from you - sometimes I fear pie crust is becoming a lost art 🥲 We will keep it alive though! So glad you were able to learn something from my video. I’m honored that you watched 🥰

[@llibasci]

So did my mom

[@gregmunro1137]

This was such easy pastry format. This was almost as good as getting a pastry lesson from my grandmother! Watching you using the same technique for the fluting , was just like watch my grandmother. I was passing at making pastry with Grandma, after giving it a 1/4 turn- I flipped the pastry over- Omg, I committed a sin, that was worthy of a trip to hell. I got my hands wacked so hard, I was sure there was going to be bruises -- I never ever made the mistake again . Every time I make now , I always flip a small piece to honour her memory Pastry

[@marieskitchen]

Hello! Oh I’m so honored and flattered to be compared to your grandmother. I have such high respect for grandmothers who make pies, and especially those who teach their grandchildren! I love that you flip a piece to honor her 🥰 Pie crust for me is a tribute to my mom. She passed away two years ago and I always feel connected to her when I make pie crust ❤️ It is truly a special tradition and I’m so happy to share it here. Thanks again for watching and for taking time to leave a note. Very best, Marie

[@kathryncusick7172]

This is an excellent recipe and method for making pie crust..with one major flaw: To control the consistency of the dough the water needs to be added one tablespoon at a time, not all at once. This is because the humidity level in the kitchen varies with the weather. More room humidity = less water needed. Adding all the water at once means losing control. And you certainly can’t take it out once it’s in!

[@azrich2463]

Flawless presentation, including all the typical tools and features of a typical American kitchen. Even your on-the-spot corrections during the process are delightful reminders of our own faults. Paying close attention to temperature and humidity are the keys. And it's nice to see measurements without reference to metric. Grandma would be pleased.

[@marieskitchen]

Wow, thanks so much for this wonderful comment! Really made me smile, especially thinking of my grandmother and great grandmother. 🥰 Yes, you are absolutely right that temperature and humidity can have an effect on crust! There is definitely a difference between summer and winter pie crusts! Sounds like you have been making crusts for a while? Would love to hear your favorite filling! Thanks again for making me smile 😊 - Marie

[@jodygill8755]

​@@marieskitchen❤

[@cheryldavis8776]

@richwest2463 I loved your comment regarding the Metric System of measurements! I have nothing against it, but I will never voluntarily use it if I can help it. I grew up (born in 1944...😊) with the so-called British Imperisl System/the United States Customary System/also called the American measurement system - and I find the Metric system confounding! I do not want to use it, and I certainty don't want to LEARN IT. It's way too late for me!

[@gilyat]

What about other people from other countries watching though? We have kitchens too!

[@elizabethbrown1276]

Thank you, this was the easiest and least complicated pie crust tutorial I've seen yet. I'm going to subscribe to get more of your recipe videos. I really like your style, so many videos are too chatty about unrelated information and I don't always have time for that, I usually fast forward through those.

[@marieskitchen]

Hi Elizabeth! Thanks so much for watching and subscribing! 🎉 Also thank you for the wonderfully kind feedback 🥰 I am definitely “all business” in the kitchen 🤓😅 So many cooking videos are these days are more “lifestyle shows” and while I do enjoy those on occasion, I agree with you that the extra filler can feel a bit irrelevant when you’re trying to learn a new skill! Thank you again for your feedback - I’m always wondering what viewers are thinking so this is very helpful! ❤️, Marie

[@clematisscholes8068]

For people with data restraints 'lifestyle posing' is costly. I complement you on a thorough, professional class! Thank you. You have given me the courage to try making pie crusts myself. My stepmom tried to teach me but ended telling me not to squeeze/stretch the dough when I roll it out because it makes the fought tough.... so I never even tried. You've helped a 71yr young lady start a home pie industry. Questions..... what temp do you bake them? For how long? Must I blind bake or put the filling in b4 baking? Can I use the same recipe for folded over pies... obviously they cant be blind baked!? Tx in anticipation.

[@marieskitchen]

So many good questions! Let me see if I can answer each one. First, regarding the baking temperature, it depends on what you are using as the filling. I have recipes with detailed baking instructions for various fillings (apple, pecan, peach and blueberry, chocolate cream, etc) on my website MarieSaba.com if you want to browse there. If you want to bake the crust on its own without a filling, I recommend watching this video first on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U

[@marieskitchen]

Yes, you can use the same crust recipe for fold over pies (hand pies is what I call them). Here’s a video on those: kzbin.info/www/bejne/hn7CiqyMiLF0gc0 Although I do use a store-bought crust in that video, it’s exactly the same process with a homemade crust.

[@marieskitchen]

Let me know if you have any other questions! Happy to help 😊

[@kermitandmisspiggyb]

First timer here. I only tried making pie crust a couple of times in my 20’s, now I’m in my 60’s and you my friend have inspired me to try again after all these years. Thank you. By the way I subscribed to your channel. ❤

[@marieskitchen]

Hi! Thanks for watching and for taking time to leave a note 🥰 I’m excited for you to try the crust! You got this! One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@talulahwest710]

My mother use to use Crisco! Love this recipe! Will start making pies again. This was an inspiration! 😂❤

[@psychedelicpython]

I’m 60 years old and I’ve never made a pie before. My father in-law used to make pies and his crust was bland and hard. This was my reason for looking up pie crust. LOL!

[@marieskitchen]

Thanks for watching 🥰 So happy to hear that you’re inspired to make pies again! Let me know if you have any questions along the way. ❤️, Marie

[@allisongehr6425]

Thank you for these tutorials. Appreciate it so much. I also find your voice calming and gentle. 😊

[@dnav2663]

I am so glad I ran into this video! i've just about given up doing a decent pie crust and for the last couple of years was buying pre-made. I had no idea about all these little tips!! I'm going to try again! I have hope! LOL

[@lfhaneman]

In addition to a great recipe and invaluable tips, your smooth elegant style is so refreshing. I am now a subscriber! Can’t wait to make a pie this weekend. Just in time for Fourth of July - our tradition is a lemon meringue. Thanks again!

[@marieskitchen]

Hi! Thanks so much for watching and for the lovely comment 🥰 I’m so glad you enjoyed the video! If you’re making lemon meringue, watch this tutorial as well: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 Lots of tips for blind baking a pie crust for recipes with a cool filling. The written recipe is here: mariesaba.com/recipes/blind-baking-pie-crust/ 👍🏻 Let me know if you have questions! Always happy to help! ❤️, Marie

[@SheaSF]

Really enjoyed the science behind making flaky pie crust. I haven't added sugar, but I'm going to try it. Subscribed.

[@marieskitchen]

Hi! So glad you liked the video! It’s definitely helpful to understand how pie crust works! I bet you could also like this video: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 That explains common pitfalls and how to overcome them when blind baking a pie crust. Really essential to the pie making process! Let me know what you think. Thanks again, Marie

[@neliavanrooyen2587]

❤😅😅

[@SparkeysMum]

Thank you, dear Marie, for explaining the "magic" of good pie crusts. My Mom made WONDERFUL, flakey, tasty crusts but I never had her touch with them. You could actually lift her baked pie out of the pan, filling and all, without making a mess. Now, I can hardly wait to put your techniques to the test. I'm 74 and as another poster commented, " never too old to learn". Your kitchen looks awesome and I LOVE your dog. What is his/her name? So well behaved. Bless you in your spotless, flourless, black blouse...I'm filled with admiration! 😄 I will hit the subscribe button to get more tips.

[@marieskitchen]

Hello! Thank you so much for watching and subscribing 🥰 I’m excited for you to learn the magic! My mom would have been 74 this month but she passed away from breast cancer 2 years ago. She is the one who gave me such confidence in pie crust, so I know she would be so thrilled to see so many of you carrying on her spirit. ✨ Thank you for the compliments on the kitchen! My dad designed and remodeled it for us about five years ago. We love it, and as I’m sure you can imagine, spend a lot of time there! ☺️ Our goldendoodle is named Coco Puff 🐶 She is such a sweet girl, almost 3 years old. She loves to be where the people are so she’s often in the kitchen too! Keep your eye out of our cats in the background - Cookie and Muffin occasionally make an appearance 😹 I do try to keep things tidy in the kitchen! I’m always looking for ways to use less equipment, or do things in one bowl, etc. For the sole purpose of having less to clean up later lol. Thanks again for connecting, watching, subscribing and just being such a lovely person! Glad to know you, Marie

[@wsyl59]

Great tutorial! I love homemade pie crust made with butter . Just wondering if you pre bake your crust for quiche or fruit pies etc or not.

[@marieskitchen]

Hi Sylvia! Thanks for watching 😊 I have a separate video on blind baking and par-baking on my channel if you’d like to check out that one. kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 But to answer your question: I do not pre bake crusts for fruit pies or quiche. I generally only pre bake for cool, custard pies like chocolate cream or key lime. Hope that helps! Let me know if you have any other questions ❤️, Marie

[@bebbo7686]

Sylvia, that was my question also. Thanks for answering @marieskitchen; by the way awesome tutorial! New sub is here👍🏽

[@morganlivington3446]

I am 70 years old and have always been intimidated by making pie crust! I will certainly try the food processor method!Ty Marie!

[@marieskitchen]

Hi! So lovely to hear from you! I’m excited for you to try this method for pie crust! Give yourself a few tries to get it right and please let me know if you have questions along the way - I’m always happy to help! 😊 You might also enjoy this video, which explains blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 Let me know your thoughts ❤️, Marie

[@joeborg6174]

Thank you Marie's Kitchen for your outstanding easy and clear explainable recipe. :)

[@marieskitchen]

Hi! Thanks so much for watching and for taking time to leave a note! I always love to hear from viewers. ❤️, Marie

[@annerosen1458]

I love the cellophane wrap idea, where you plop the pie dough right on there and shape it into the disc in the wrap. Smart.

[@marieskitchen]

Hi Anne! Thanks for watching and for taking time to leave a note! Yes, wrapping up the crust in cling wrap is so easy (and tidy!). Can’t wait for you to try it! Let me know if you have questions or requests for a pie, always happy to help and love requests from viewers! ❤️, Marie

[@charlesbaker6242]

for a 2 pie crust do you just double everything and can you make the crust 2 days in advance i am going to try the food processorand when do you separate the crust to make 2 crusts

[@dannyswartz4390]

Thanks Marie.. I am about to make my very first crust!

[@deenamiller3095]

Thank you for your easy going approach for all of us novice bakers. I am 75yo and baking has always intimidated me. This was the first time on your channel and I am anxious to learn more. Much respect to you..

[@marieskitchen]

Hi! Thanks so much for watching! 🥰 I’m so glad you like the video. I always try to simplify everything because I want cooking and baking to be easy and approachable for everyone. Please let me know if you have any questions along the way ❤️, Marie

[@carldaniels4827]

Marie's Kitchen, as a interested novice I made sooooooo many hit and miss results by measuring the cup method. what got me on the right track was a gift of a digital scale. measuring dry and liquid by weight is the absolute assurance that each attempt will come out the same way - today, tomorrow, next time.

[@marieskitchen]

Hi! Thanks for watching and for taking time to leave this wonderful suggestion! I do have a digital scale but I rarely use it for baking, mostly just out of habit 😅 If I could get used to a scale I’m sure I would love the accuracy! Thanks again for the suggestion ❤️, Marie

[@johnnada830]

Thankyou from Nada

[@phylissproctor8049]

OMG! I just came upon this video and it is so inspiring because I can never make a good piecrust, but this gives me the confidence to try it tomorrow. You definitely are a pleasure. Your voice is soothing. I am looking forward to more of your recipes thank you thank you thank you.

[@marieskitchen]

Hi Phyliss! Thanks so much for watching! So glad you enjoyed the tutorial, and thank you for taking time to leave feedback about my show - I really appreciate the kind words and encouragement 😊 Stay tuned for more content this fall and feel free to send questions or requests - always love to hear from viewers ❤️, Marie

[@donnierichard3523]

First time seeing your videos and was very impressed by your knowledge and the ease of your delivery of instructions! Thank you for your wonderful tutorial!

[@marieskitchen]

Hi Donnie! Thanks so much for watching and for taking time to leave a comment! I’m so glad you enjoyed the video 🥰 I hope you get to try the pie crust and please let me know if you have questions along the way. Always happy to help! ❤️, Marie

[@nomathamsanqasefatsane5299]

This is the best tutorial ever

[@marieskitchen]

So happy to hear that! Thank you for leaving a note 🥰 Feel free to reach out if you have any questions! Always happy to troubleshoot 😊 - Marie

[@donaldtrumpet3094]

Hi, just subscribe your channel. Very detailed n clear. Will try for my cheese tarts. May I know the mixer brand n model u using. TQ

[@marieskitchen]

Hi! Thanks so much for watching and for taking time to leave a note! Love to hear from viewers! 🎉 Do you mean the food processor or the stand mixer? The food processor is a Cuisinart Elemental 11-Cup Processor. Here’s a link: amzn.to/3XEbhIH Also, here’s another video I think you might like: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 It’s all about blind baking a pie crust and is just really helpful info to know if you’re going to make pie! 😊 Thanks again, Marie

[@rebeccatrombley6579]

Brand new viewer. Really enjoyed your teaching style. I have been making pie crust for years and definitely have uneven results. Sometimes good. Sometimes shoe leather! I will definitely try some of your tips and tricks:)

[@marieskitchen]

Hi Rebecca! Thanks for watching and for taking time to leave a note 🥰 I’m excited for you to try the crust! Hopefully you’ll get some more consistent results 👍🏻 One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@debnahay1]

Thank you for the recipe. I bake a lot, but pie crust was never good. Ill try this.

[@marieskitchen]

Hi Deb! So glad you enjoyed the video! Thank you for watching 🥰 I’m excited for you to try this recipe. You might also want to check out this video: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 It explains blind baking and par-baking - both of which are really essential to understand 😊 Let me know if you have questions along the way - always happy to help! ❤️, Marie

[@alisonstead1163]

A great pastry lesson. Thank you so much. Am now subscribed so looking forward to more delicious yummies. The dog is gorgeous, by the way.

[@marieskitchen]

Hi Alison! Thanks so much for watching and especially for taking time to leave a note! So glad you enjoyed the video and the dog 😊 She’s a goldendoodle and just about the cutest thing ever! 🤩 She love to keep an eye on things in the kitchen area while I’m cooking lol. Here’s one other video I thought you might like: kzbin.info/www/bejne/sKuqh4uldrN6m9U It goes over blind baking and par-baking, two concepts you’ll see a lot in pie baking but which aren’t explained very well in recipes! Hope it helpful ❤️, Marie

[@mervmozetic2371]

Thank you for the great recipe. U are awesome 😊

[@cherylallison4166]

So sweet of you to show how to make this crust without a stand mixer or food processor. I so appreciated that. Because not everyone has kitchen gadgets. Thank you!!! 😊

[@marieskitchen]

Thanks for watching Cheryl! So glad the demo was helpful ❤️, Marie

[@sandrawhite2561]

Marie, Thanks for the great tutorial and recipe for your pie crust. I woke up at 5 AM and was inspired to make a Shoo-fly Pie, only to realize that my butter was frozen. I managed to cut it into small pieces and work it into the flour with my hands. At 82 years I learned 5 things from watching your video. #1 Using press-n-seal to bring it all together into a disc and chilling the dough for 20 minutes. #2 Turning the crust 1/4 as you roll it out. #3 Folding the crust in half as apposed to using the rolling pin to lift it into the pie plate, #4 using your knuckle instead of index finger to make the fluted edge. My dough was a bit wetter than yours and I was concerned but after chilling it I was able to make it work. In retrospect I should have grated the butter since it was in the freezer. But over all it turned out well. It just came out of the oven and I can't wait to try it. I also want to try your recipe for a quiche using your blind baking method. #5 use a smaller pie plate inside the crust and weight it down to bake a blind crust. Thanks again, ever so much.

[@marieskitchen]

What a wonderful student you are! I’m so thrilled to get your note 🥰 Yes frozen butter can be hard on the hands but good for you for making it work! And also not to worry if the crust is a little wet (simply sprinkle on s but more flour while rolling), or a little dry (simply drizzle a little water on the dry patches). Each pie crust will be a little different so (as in life) you just have to work with what you have. They always taste delicious even if the texture varies. The key is not to be intimidated or discouraged, which you clearly were not 🙌🏼🎉👍🏻 The quiché sounds lovely! If you blind bake, just a par-bake will likely do. Because the quiche will be in the oven for a full 40-50 minutes with the egg filling, you don’t want to over bake it. Or you can cover the edges of the crust with foil if they start to get too brown 👍🏻 Can’t wait to hear what you make next! Keep me posted ❤️, Marie

[@sandybourgeois7332]

Why is it called blind baking method? Is it pre-baked?

[@charlesbaker6242]

i am 84 yrs old and love making pies but i never made a real crust ,i am going to use a food processor, for a 2 crust pie ,do you just double everything and can you make the crust 2 days in advance when do you split the crust ,after taking out of food processor or when you roll it out

[@marieskitchen]

Hi Charles! Thank you for watching. I’m happy to hear you’re going to try a homemade crust! I prefer to make one crust at time in the food processor, then make another right after (no need to clean the bowl or blade). When you double the ingredients, I find it is more difficult to evenly mix in the water and butter into that much flour. It’s also a little difficult to divide a double batch into two even portions - I never seem to get an even split, and then one is just a bit smaller than I need. Hopefully that answers your question. Yes, you can make the crusts 2 days in advance. Simply shape into a disk, wrap in plastic, and store in the refrigerator. Set out on the counter for 10 mins or so before rolling because it may be too cold right out of the fridge. Let me know if you need anything else. - Marie

[@Agr8fullife]

This was perfect timing! I love making pies for the upcoming holiday season, especially Thanksgiving. However, getting a technique that works every time has been a challenge. My question would be, if you want to get a head start on making the pie crust, how long can you keep it refrigerated before using it?Thank you very much for sharing this video!

[@marieskitchen]

So glad it was helpful! You can keep pie crust (in a disk, wrapped in plastic) in the refrigerator for 2-3 days. You can keep a pie crust in the freezer rolled out in a pie plate wrapped in plastic OR in a disk wrapped in plastic for up to 2 months. So definitely a great thing to make ahead! Let me know if you have questions about thawing or anything else :) Thanks again for watching ❤️

[@johngrafton6868]

I'm 85 and have baked most of my life. I don't know why people are afraid to try baking. Just make the dough and don't play with it. Never have used a fancy food processor. More to clean up.

[@marieskitchen]

Sounds great!

[@sbpierce9987]

I’ve tried pretty much every method there is and I’m with you. Just use your own two hands and don’t overwork the dough … just like what Mama taught us to do :-). It’s a whole lot easier to quickly wash your hands than to faff about cleaning equipment. :-)

[@marionbartley214]

Great tutorial today on homemade pie crust thanks for sharing.

[@marieskitchen]

Hi Marion! Thanks so much! I’m glad it was helpful 😊 And thank you for taking time to leave a note - I love to hear from viewers! Stay in touch and let me know if you have any questions. ❤️, Marie

[@Pixie853]

Very interesting video. Can someone please advise whether cake flour would work as we do not get all purpose flour in South Africa? Many thanks.

[@PatPadilla-r6t]

Hello Marie, Thank you for your amazingly simple tutorials. Finally successful, delectable homemade pie crust. ❤

[@marieskitchen]

Hi! Thanks so much for watching! So glad you enjoyed the video 😊 You might also like this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 Stay in touch ❤️, Marie

[@nancydelu4061]

How did they ever make pie crust back before refrigeration? I know they didn't stick to just winter months. So what about summer?

[@EOgma]

Thanks! I haven't made a pie from scratch in years. Your recipe is great, and I can't wait to try it.

[@marieskitchen]

Hello! Thanks for watching and for taking time to leave a note 🥰 I’m excited for you to try this crust! One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@t-ray7140]

Awesome job Something helpful don’t add sugar when mixing Once pie is rolled out Then you can sprinkle sugar on top and use your roller. When you put it in pan Keep sugar side up Sugar makes pie crust brown To quick if it’s all mixed in. By doing it this way the outside of the crust has no sugar. Also sprinkle a little flour inside of crust before adding filling. 🤓🎉 Praise Jesus he’s awesome Google granny opal apple Pie. Best apple pie recipe Sprinkle sugar and cinnamon On top awesome pie recipe 🎉

[@marieskitchen]

Hi! Thanks so much for the feedback! I appreciate your input 👍🏻 Stat tuned, Marie

[@t-ray7140]

@@marieskitchen ❤️

[@yoa2453]

Marie, I can't wait to try this Pie crust recipe! Thank you

[@marieskitchen]

Hi! Thanks so much for watching snd for taking time to leave a note! I’m excited for you to try the crust 👍🏻 This video is another good one to watch before baking the crust: kzbin.info/www/bejne/sKuqh4uldrN6m9U Let me know if you have any questions - I’m always happy to help! ❤️, Marie

[@SophiesMom55]

Why do you use 1/4 teaspoon salt sometimes and 1/8 teaspoon other times?

[@marieskitchen]

Hi Sophie! Good question 😊 I can’t remember exactly but I think I just decided that a little more salt was tastier. Im always trying to improve my recipes, and with that comes changes sometimes. Sorry for any confusion and thanks for watching ❤️, Marie

[@joanwalford1959]

Best and easiest tutorial on making pie crust that i have seen in a long time. Zero mess.

[@marieskitchen]

Hi Joan! Thanks so much for watching and for taking time to leave a note! Love to hear from viewers! And yes, less mess is always a goal! 🙌🏼 Here’s another video I think you might like: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 It’s all about blind baking a pie crust and is just really helpful info to know if you’re going to make pie 😊 Thanks again, Marie

[@elsiegordon6731]

Thank you for the recipe and the video tutorial. I made apple pie from scratch and it turned out beautifully!

[@marieskitchen]

Hi Elsie! Thanks for watching! So glad you enjoyed the video and am thrilled to hear everything turned out well! ❤️, Marie

[@evelynlottche4049]

what a great idea to turn the dough around while rolling it so it doesn't stick. Thank you for this trick! I wouldn't have thought of this in a hundred years 😊

[@marieskitchen]

Hi Evelyn! Thanks so much for watching and for leaving a note! Yes, the turning helps in so many ways 👍🏻 It’s the little things that make a big difference in pie making 🙌🏼 Here’s one other video you might like: kzbin.info/www/bejne/sKuqh4uldrN6m9U It goes over blind baking and par-baking, two concepts you’ll see a lot in pie baking but which aren’t explained very well in recipes! Hope it helpful ❤️, Marie

[@jaymabrey3353]

Thank you so much. Have always been afraid to make a crustwell not now thanks

[@marieskitchen]

Hi! Thanks for watching! I’m excited for you to try the crust! Feel free to send questions if you have any along the way 😊 Always happy to help!

[@lizmiller2341]

This is wonderful video! Your instructions were so clear. I really appreciate how you stayed on point. ❤

[@marieskitchen]

Hi Liz! Thanks so much for watching! So glad you enjoyed it 😊 Stay tuned for more new videos this fall and feel free to send questions or requests - always love to hear from viewers! ❤️, Marie

[@carlagrubbs1595]

I’m gonna try this message. I have never been able to make a pie crust but I’m gonna try this and see how it works out.

[@nancyarchibald9095]

How about using LARD? I've rendered 30 qts for food storage purposes. It's so tasty in many ways, frying savory meats, frying 🍳 eggs, and I'm hoping it's also good for 🥧 pie crusts and pastries. It's very mild in flavor, thankfully.

[@marieskitchen]

Hi! I have not used lard in pie crust (mainly just out of habit I always use butter!), but I do know that leaf lard (rendered pork lard) is very popular in pie crusts. Some people use half butter half lard to get the flakiness of lard and the flavor of butter. Several people have asked for a crust demo using fats other than butter - Crisco, coconut oil, leaf lard - so I have all of those on my “to-film” list! Thanks so much for watching and for your feedback. I always love to hear from viewers! 🥰 Stay in touch, Marie

[@terri219]

Love this video--would you blind bake the crust for pumpkin pie before adding filling? I always have problem with bottom crust being soggyish 😢 Thank you -I just subscribed to your channel❤

[@marieskitchen]

Hi Terri! Thanks so much for watching! I don’t blind bake for pumpkin pie but a lot of people do, so it’s just a personal preference. I have a full video on pumpkin pie where I show what I do instead of blind baking - chill the crust before baking and then cook at 425 for the first 15 minutes. This combo sets the crust in place and crisps up the bottom. Check out that video for more detail. And do let me know if you have any other questions! Happy to help!

[@auntpooie]

So if you wanted to make multiple pie crusts can you do that in the food processor or do you just do each one by itself?

[@myalias2812]

I've been making my pie crust Exactly like this for 50+ years as my mother taught me right down to the turning. I haven't made a pie in years now, kids all grown & gone but this has inspired me and it's Peach season, my favorite. Thanks for the tutorial and I'll be sharing this with my daughter and friends. 🥧👍

[@marieskitchen]

Oh I just love to hear this 🥰 I love that your mother taught you. That is so special. My mother taught me too. She passed away two years ago and I miss her every day but am so grateful to share her light through what she taught me ✨ Peach pie in summer is the best! It sounds like you’re a pro on crust, but if you’d like a refresher on lattice, I have a video demonstrating a lattice top on a peach and blueberry pie: kzbin.info/www/bejne/p2XFd5l7ibFpjKs One other video you might like is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@shirley-mf1oi]

Thank you so much. I will make this pie crust.

[@marieskitchen]

Hi Shirley! Thanks for watching! Excited for you to try the crust and just let me know if you have questions - happy to help! ❤️, Marie

[@elviragonzalez428]

I love the recipe, easy easy, ♡♡♡

[@marieskitchen]

Hi Elvira! So glad you like the recipe! I do my best to keep my recipes as easy as possible 😊 Hope you get to try this one. As always, feel free to reach out if you have any questions. I’m happy to help. ❤️, Marie

[@elviragonzalez428]

Sure I keep in mind, ill try to make a peach pie this weekend. 🍑🍑🍑 Thank you ♡

[@israelins1]

Thank you for your Videos! You do a fabulous job! They are very Helpful and very well explaned!

[@marieskitchen]

Hi Keith! Thanks so much for watching! So glad you are enjoying the videos 😊 Stay tuned for more new recipes and feel free to send questions or requests - always love to hear from viewers! - Marie

[@HutokshiIrani]

Grea8 Easy Peasy Recipe. Holly from Sydney, Australia 🇦🇺 ❤️ 😍 ♥️ 💕 💖 🇦🇺 😊😊😊🎉🎉🎉😂😂😂❤❤❤❤❤❤❤❤

[@marieskitchen]

Hi holly! Thanks for watching ❤️, Marie

[@SPralphy7651]

Hi Marie, I made your all butter pie crust and added your lemon custard pie. Your crust and pie was amazing. I used a food processor btw. Thank you so much for the help. My wife and our guest really love the pie. I did tell all about your channel.

[@marieskitchen]

Hello Ralph! This is so wonderful to hear! And I love that you put the lemon pie in a butter pastry crust! Thank you for taking time to leave a note 😊 Glad that the food processor method was successful for you! And to have guests that enjoyed your work, too, is just so satisfying. 🎉 Stay tuned for more new recipes soon, and please feel free to send requests or questions anytime! 💖, Marie

[@marynall7280]

Is there a reason to use unsalted butter and add salt, rather than just using salted butter?

[@marieskitchen]

Hi Mary! Partly out of habit, I’ve just always done it that way. Also, different brands of salted butter can have varying amounts of salt, so I’m never sure exactly what I’m adding. I’m addition, salted butter her a higher water content, which theoretically could throw off the proportions of the recipe. All that said, I think you’ll be just fine using salted butter and omitting salt. Pie crust is surprisingly forgiving. Thanks for watching and great question ❤️, Marie

[@sdigiaco]

Thank you for making homemade pie crust less intimidating to try.

[@marieskitchen]

Hello! I’m so glad the video was helpful! Thank you for watching and for taking time to leave a comment 😊 Please let me know if you have any questions - I’m happy to help! ❤️, Marie

[@gurlenecadet1856]

Morning How to make dough for pastrý in the mixer pls

[@eleanorcramer7986]

I appreciate the step by step with reasons for steps. I love the ease of remaining relaxed but exact for specific results. THANKYOU. Glad I found you early on Independence Day. Cheers!🎇🎆🌠

[@marieskitchen]

Hello Eleanor! Thank YOU so much for watching and for taking time to leave a comment! I’m glad you are enjoying the videos. Also, I’m excited for you to try the crust! One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@gerikuhns8079]

Hi Marie, thank you so much for your easy, calm and spiritual video about an anxiety inducing task for me of making pie crust. Just turned 89 and have made plenty of pies but was never fun but a chore. So excited to try what you have taught me. I do have a Cuisinart mixer but not sure what tool to use. Happy to subscribe!

[@marieskitchen]

Hello! Thank you for watching 😊 Yes pie crust is spiritual for me … creating something so special from such humble ingredients, connecting with the moment, learning with every crust, and lovingly accepting the imperfection of it all. Please let me know if you need help - I’m here for ya! Are you have questions about which blade to use? Let me know. Hugs, Marie

[@469154023]

Many years ago I had a catering business, but I always avoided making my own pie crusts. I love the three methods you showed in this video and will certainly try them! Thank you Dear for this information.

[@marieskitchen]

Hello! Thanks so much for watching and taking time to leave a note! Wow - a catering business 🙌🏼🙌🏼🙌🏼 I’m in awe of people who cater food! Glad you enjoyed the pie crust demo 🎉 I bet you would also enjoy this video, which explains blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 I have a jack to make that process a little easier! Thanks again for watching and please let me know if you have any questions along the way ❤️, Marie

[@RobertMacCready]

Made your apple pie today. It was amazing. We loved it. Next I'll try your pie crust. I found you by accident and I'm sure glad I did. Your tutorials are terrific. THANKS!! 🎯

[@marieskitchen]

Hi Robert! Thanks for the note! I’m glad to hear you’re enjoying the tutorials and especially the apple pie! Excited for you to try the crust 😊 Stay tuned for more new videos, hopefully soon! - Marie

[@RobertMacCready]

@@marieskitchen My all-time favorite is cranberry/apple pie. hint hint!!

[@summerva63]

You make this look so simple! Can't wait to try it! Thanks

[@marieskitchen]

Thank you Shelly! I’ve been doing it a long time 😊 I’m so glad you’re going to try it! Feel free to reach out with any issues or questions, I’m happy to help! Thanks for watching ❤️

[@lorimoy4046]

I feel so much better about making my Grandmothers Famous Chocolate pie......I was under pressure.

[@marieskitchen]

Hi! So great to hear! Glad the video was helpful 🥰 Hugs, Marie

[@ML-qt9gw]

I thoroughly enjoyed your videos. I appreciated the exceptional way you taught us how to make pie crust. I plan to try out your pie crust recipe tomorrow morning. Thanks again.

[@marieskitchen]

Hi! Thanks for watching and for taking time to leave a note 🥰 I’m excited for you to try the crust! One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@beimilyvan]

Best work with best results. Thank you Marie! Would you give us the weights in grams. I've 3 different answers after consulting Google... Thanks in advance!

[@marieskitchen]

Yes, the metric version is in the description box below the video. Let me know if you have any trouble finding it. 😊, Marie

[@debraboyea7776]

Thank you for this! My piecrusts are hit or miss! I got some great tips to use!

[@marieskitchen]

Hi! Thanks for watching and for taking time to leave a note 🥰 I’m excited for you to try the new tips! One other video I think would be helpful is this one on blind baking: kzbin.info/www/bejne/sKuqh4uldrN6m9U A lot of recipes call for it and it’s never explained very well! Keep me posted and let me know if you have questions along the way! ❤️, Marie

[@LisaG442]

Nope, lard makes the best pie crust and cake and pastry flour. I’ve been making pie crust for 40 years and tried all methods and ingredients. Mixers over process giving a tough crust. Cutting in by hand with a pastry cutter is the best method. LARD and USE A PASTY CUTTER. With lard you don’t have to chill the pastry and rolling out is a dream. 3c cake and pastry flour 1/2 lb of lard 1 egg 1tsp salt 1tsp vinegar 5TBSP cold water ( depending on humidity you may need a TBSP more water) The more you handle the dough the tougher it will be. Dampen your counter with water, place a smooth cotton dish towel down and sprinkle with flour to roll out. Touch the dough as little as possible with your hands, the heat of your skin will melt the lard and you’ve got tough crust

[@marieskitchen]

Thanks so much! I’ll try it t! Can’t wait ❤️, marie

[@MaggiePhigeland]

Thank you for sharing such an easy way to make a pie crust. Helps me for not using eggs

[@marieskitchen]

Hi Maggie! Thanks so much for watching and for taking time to leave a note 😊 I love to hear from viewers! Teaching pie crust has always been a passion of mine and I’m so glad I get to share it here. Please let me know if you have any questions - always happy to help ❤️, Marie

[@jovitarosete6801]

Thank you for showing to make pie crust its beautiful love it and I learned easy way to make pie crust I appreciate it

[@marieskitchen]

Hi Jovita! Thanks for watching! So glad it was helpful! Hugs, Marie

[@sherrybaby6234]

Wonderful, great video….Thank you!!!🥧

[@marieskitchen]

Thanks for watching Sherry! So glad it was helpful!

[@zenaidadeguzman8280]

​@@marieskitchenl

[@teresacorral3547]

Thank you so much really enjoyed your video! Have not made a pie crust in a long time. Need to start using my kitchen aid mixer.

[@marieskitchen]

Hello Teresa! Thanks so much for watching and thank you for the feedback! Always love to hear from viewers 🥰 The kitchen aid mixer is so handy for baking! I use it for almost everything. When I go back to regular beaters I always make a huge mess lol 😂 Thanks again for watching ❤️, Marie

[@RandiRQ]

I so appreciate your wonderful video. You actually gave me the confidence I needed to make my own pie crusts, and I thank you!

[@marieskitchen]

Hi! Wonderful to hear! I’m so glad you like the video. Here is one other that explains an important part of pie making that is really essential to understand, especially if you are blind baking a pie. Let me know your thoughts! kzbin.info/www/bejne/sKuqh4uldrN6m9U 😊 Thanks for watching, Marie

[@RandiRQ]

Marie, your video on blind baking pie crusts is wonderful! Such a brilliant hack and your pie shell turned out beautifully. (I also appreciate your wise advice that perfection shouldn’t be a goal.) I just love watching your videos and am really grateful for your inspiration and encouragement.

[@marieskitchen]

And I’m so grateful for you 🥰 You give my passion a purpose 🙏🏼

[@lindaclark2817]

When you measure your flower? What measures phone? How many cups do you use? Cause all I have is a cup, 1/8 of a cup, a 1/2, a cup hole cup, 1/3 2/3 cup, and a 1/4. If you could get back to me and let me know. I deeply would appreciate that. And thank you, and I'm trying your recipe for the first time. Cause I was told to use butter in my pie crust

[@marieskitchen]

Hi! Thanks for watching! Here are the measurements: 1 ¼ cup all-purpose flour (plus extra for rolling out the dough) 1 tablespoon sugar 1/8 teaspoon salt ½ cup unsalted butter (cold), cut into cubes 5 tablespoons ice-cold water Let me know if you need anything else ❤️, Marie

[@kala7278]

Absolutely beautiful! 💕

[@marieskitchen]

Hi! Thank you so much! Thank you for watching ❤️, Marie

[@annb2484]

Hello, lovely Marie-- Can this recipe be successfully doubled to make two crusts, or is it better to just make two single crusts? Thanks--Ann

[@marieskitchen]

Hi Ann! So lovely to hear from you! Thank you for watching and especially for taking time to leave a note - always wonderful to hear from viewers 🥰 You can definitely double this recipe to make two crusts. Personally I prefer to make two single crusts - I find it’s a little easier to mix the butter and water with the dry ingredients when you only do one crust at a time. I also have a hard time evenly dividing a doubled recipe into two equal balls of dough 😅 So one crust often ends up a little too small. Hope that helps! Stay tuned for more content this fall and feel free to send questions or requests if there’s something you’d like to learn ❤️, Marie

[@joannsadowski1439]

Thank you. I learned a lot. Could you show a recipe using butter crisco and making a double crust for a fruit pie. That would be so helpful.

[@marieskitchen]

Hi Joann! Thanks so much for the request! And thanks for watching. I’m so glad you learned some new things 😊 We are on summer vacation so I’m not filming at the moment but I’ll put this on the top of my list when we get back! Please let me know if you need anything else - always happy to help! ❤️, Marie

[@marieskitchen]

Also, I do have this video for a peach and blueberry pie with lattice as the top crust. kzbin.info/www/bejne/p2XFd5l7ibFpjKs That might be a good place to start 😊

[@cityboy24]

I've made this twice, once in a food processor and once in a stand mixer. They were both excellent, with very little difference between them. I prefer the stand mixer only because it's so much easier to clean (two pieces vs four in the food processor 😊). There is, however, an issue with your metric measurements. 1 1/4 cups of flour weighs 150g, not 170g. Perhaps you included the extra 20 g needed for rolling? Great recipe, clearly taught with lots of helpful tips. Definitely the best pastry I've ever made, and among the best I've ever tasted.

[@marieskitchen]

Hi! Thanks so much for your note! Yes, I apologize for the confusion on the weights. The issue is that I use measuring cups to measure out the flour. When using that method, the flour is closer to 170g. I realize that is not the standard conversion, but I’ve been teaching this recipe so long (20+ years), it’s a little bit hard to switch this recipe (and all my recipes) to whatever standard cup and tablespoon measurement would equal 170g. So I opted to just use the metric weight of the actual amount of flour that I use, which is 170g. I realize it’s confusing, but if a lot of people on the US don’t measure flour, so I also need to include the cup measurement for home bakers. Hope that helps! I appreciate your feedback 😊, Marie

[@MechEngrSC]

Hey Marie! I've made a few pies using your technique. Thank you for the great information! However, my crusts don't hold their shape. The beautiful flutes turn out flat and boring. Do you have a fix?

[@marieskitchen]

Hi Bill! Are you cooking them with filling or blind baking (without filling)? That can make a difference. But the main fix is to do two things: (1) make sure your crust is very cold before putting it in the oven (freeze at least 30 minutes in the pie plate); and (2) make sure your oven is hot (415° F for the first 15-20 mins). The hot oven will “sear” the cold pie crust edge in place. By contrast is you put a warm-ish pie crust on a warm-ish oven (350° or so), the heat will warm the butter and the crust will lose its shape. I do also recommend an oven thermometer to verify that the actual oven temp matches the what you’re setting it to (very often the two don’t match!). Let me know if any of this helps! My recent Coconut Cream Pie video has a good demonstration of a pie crust that comes out with a nice edge. Keep me posted and thanks for watching 😊, Marie

[@joybay322]

Hi. Great video demo!! After letting the piecrust thaw 15 minutes out of the freezer, can I put my apple pie filling right in and bake it or do I have to blind bake the crust first? If so, how do I blind bake the crust, how long should it blind bake, and how long do I bake the pie after I put it in the blind baked crust? Thanks so much!💚

[@marieskitchen]

Hi! No need to blind bake the crust for an apple pie. Just add the filling, add top crust if you’re using one, place on a baking sheet and bake. I have a full video on blind baking if you’d like to learn more about that process though 😊. Thanks for watching, Marie

[@DD-lr6ne]

Marie, In one of your crust videos, you use 1/8 tsp of salt. In the pre bake video, you use 1/4 tsp salt. Can you please clarify which is correct? Love your videos, thank you!

[@marieskitchen]

Hi! Thanks for watching! Sorry, I’ve been going back and forth on that 😅 I think I’m going to stick with 1/4 tsp Kosher Salt, which would be 1/8 tsp table salt. Hope that helps! I’ll clarify in the written recipe asap. Thanks so much for asking - I appreciate the feedback ❤️, Marie

[@Araconox]

I find if I use parchment paper , there is almost no mess, very little flour required . Two sheets of parchment paper , and roll the dough between the sheets. Seems to work pretty well, and the dough won't stick to anything.

[@marieskitchen]

Great tip! Thank you! 😊, Marie

[@francesyoung6513]

How do you get a top crust on this fluted crust.

[@marieskitchen]

Hi Frances! Thanks for watching and great question! I’ve had several requests to show a double crust pie so that is definitely on my to-film list! Briefly though, if you were planning to add a top crust you would not flute the edge until after the top crust is added. To add the top crust, you place it over top and then tuck it under the edge of the bottom crust and press to seal those together. Then you flute the edge with your knuckle and fingers. Hope that helps! Thanks again for watching! This is another tutorial I think you might like if you ever plan to bake a crust with a cool filling: kzbin.info/www/bejne/sKuqh4uldrN6m9U 👍🏻 Hope it’s helpful! Thanks again ❤️, Marie

[@sandradallas461]

I loved your videos. I just have a question, if you don’t have unsalted butter can you use regular butter?

[@marieskitchen]

Hello! Thanks so much for watching! So glad you enjoyed the videos 😊 Yes you can use salted butter, just don’t add any additional salt. Let me know if you need anything else ❤️, Marie

[@nadiaalireza4339]

Thank you ❤ so much. Looks amazing. How many grams did you use of butter. And the pie pleats how many inches. Thank you so much

[@marieskitchen]

Hi! The butter is 113g. I’m not sure about the pleats on the crust, sorry about that. Let me know if you need anything else. Hugs, Marie

[@cathygrech4869]

Question, I made the dough as directed, ( I didn’t add sugar because I can’t have it) I filled it with an apple filling, cooked it on 350 for about 30 min . While the dough seem cooked all the way, it seemed a bit chewy on the bottom. The wavy crust was fine Any suggestions

[@marieskitchen]

Hi Cathy! Most fruit pies need to be cooked at least 45 - 60 minutes to full soften the apples and cook the crust. Although the top (wavy part) may look done, it takes quite a big longer for the bottom to cook through. So I would recommend cooking the pie longer. I also recommend cooking the pie crust at a high temperature (415-420) for the first 15 minutes, and then reducing heat to 350 for the remaining 45 minutes. The high heat can help crisp up the bottom so it’s not as soggy. Hope that helps and let me know if you need anything else ❤️, Marie

[@danoH47]

I've always used store bought frozen pie crust but I think they are too thin to stand up to a blueberry pie, which is one of my favs and what I plan on making. I've been doing my homework on making my own pie crust, By far, your videos are the best I've found. The directions and instructions on how to make a crust, using a food processor, which I want to try, is Great. I would like to make my pie with a top and bottom, Dbl crust. To do this, do I double the ingredients? Thank you

[@marieskitchen]

Hi! Thank you for watching and so glad to hear the video was helpful! I’m excited for you to try the crust 😊 For a double crust pie, I make a single crust twice, one after the other. Doubling ingredients to make two at once, especially in the food processor, makes it more difficult to evenly distribute butter and water. It’s also difficult to divide a double batch into two equal portions. So I always recommend making two separate single crusts. It goes really quickly in the food processor … I can make mine in under a minute now 😁 Let me know if you need anything else. My best, Marie