Pie Crust Masterclass with Baker Bettie | pie dough, reducing shrinkage, lattice crust, blind baking

Today's video is all about making a pie crust that is flaky, buttery, and doesn't shrink on you! Pie season is here and I want to give you all of my tips on making pie crust from scratch. I promise it's worth the effort and much easier than you might think!
This video is a bit long because I wanted to be very thorough. I'm hoping it feels like a masterclass that you can bake along with. If you want to skip around in the video, hover over the progress bar to see the chapters so you can jump to the section you are interested in! Timestamps are also listed below.
Pie Crust Recipe► bakerbettie.com/how-to-make-p...
Peanut Butter Chocolate Chip Pie Recipe► bakerbettie.com/peanut-butter...
Apple Berry Pie Recipe► bakerbettie.com/berry-apple-pie/
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Timestamps:
0:00 Introduction
1:48 Mixing the Pie Dough
10:30 Refrigerating and Resting the Dough
12:23 Rolling out Pie Crust
17:47 Crimping
20:32 Blind Baking
22:50 Making a Double Crust
24:45 Lattice Crust
28:17 Weaving the Lattice
31:10 Crimping a Double Crust
33:18 Filling the Cream Pie
34:20 Baked Apple Berry Pie
34:49 Wrap up
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SINGLE CRUST INGREDIENTS
150 g (1 1/4 cup) all-purpose flour
1/2 tsp kosher salt
70 g (5 TBSP) unsalted butter, cold
25 g (2 TBSP) shortening or lard, cold
2-4 TBSP ice water
DOUBLE CRUST INGREDIENTS
300 g (2 1/2 cups) all-purpose flour
1 tsp kosher salt
140 g (10 TBSP) unsalted butter, cold
50 g (1/4 cup) shortening or lard, cold
4-8 TBSP ice water
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Digital Scale: amzn.to/3nqWtdW
Rolling Pin: amzn.to/3jDLE66
Pie Plate: amzn.to/3nonBub
Bench Knife: amzn.to/2Gvw7qw
Offset Spatula: amzn.to/3loWflZ
Pie Server: amzn.to/3jDPSe0
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[@27kjh]

It’s just great that you give the measurements in grams in the written recipe. Thank you for that and the wonderful instructions.

[@BakerBettie]

You are so welcome!

[@michellecohron3425]

I really appreciate your teaching style and this video format is great! Hopefully this will help me up my game on making a good crust. For me it is the little tips and techniques that you can only learn by watching someone do it while explaining the reasons for it. Thanks!

[@BakerBettie]

I'm so happy to hear that you enjoy my teaching style! Let me know next time you make a pie and how it goes!

[@cassityart7001]

This video answers the exact question I had! Thank you. Shorting is a slowing effect for shrinking during blind baking. Now I know. 🥧❤️

[@BakerBettie]

Glad it was helpful!

[@barbaralee5696]

Great video! You're the first person that I've seen making a piecrust who takes the time to SLOWLY show how to crimp the edges. I appreciate that! Thanks you! You're a great teacher.

[@BakerBettie]

I'm so glad it was helpful Barbara!

[@anncruz5168]

I love your videos. I consider myself a pretty good cook, and I enjoy baking. Unfortunately I don't bake well, I read, I follow directions, but my cookies are so so and I can't make bread to save my soul. But you make it easier to understand and the visual is so much better than trying to read through a recipe. Thank you.

[@marcipotts7397]

I have to say this is the best lesson I have ever seen on how to make pie crust thank you so much Bettie ❤

[@BakerBettie]

Wow, thank you!

[@lindadauglash2946]

Just watched your video...thank you so much, remember watching my Grandma make pies and so many things came back to me, can't wait to try on my own...

[@fragranceandcooking]

Thank you so much for your help! I learned this many years ago at Viking Cooking School and I needed this brush up training!

[@gaymoderate4403]

Super helpful. Watched the whole thing. I appreciate that there's no filler - it's straight to the point.

[@BakerBettie]

Glad you liked it!

[@dionnehunter3664]

I love the new intro and seeing the shop in the background. I have never made a pie crust before so I’m excited to try and I know with your instruction I can do it!

[@BakerBettie]

Oh I'm so excited to hear how it goes for you! Let me know when you try it!

[@PearlDaisy000]

LOVE your intro and outro. So creative and fun! Thank you for this video it really helped. I’ve been trying to master baking the perfect pie crust for the holidays. Your video was made just in time 👌🏼

[@BakerBettie]

I can’t wait to hear how it goes for you! Let me know when you give it a go! ❤️

[@donnacrocker6515]

Thank you! The tutorial has given me the confidence to make a lattice top♥️

[@GaiaCarney]

Delicious! Thanks, Baker Bettie 🥧

[@samename6479]

You're a good teacher and easy to follow. I like that. Thanks for your recipes. I'm saving some to make this holiday season. 💘

[@BakerBettie]

Thanks so much! 😊

[@deidregirard3630]

OMG the intro is so adorable-love it! Brings me bake to growing up!

[@BakerBettie]

I'm so glad you enjoyed it!

[@robind.5370]

Great tutorial! Looking forward to attempting pie doughs now.

[@BakerBettie]

Hope you enjoy!

[@mplummer1574]

I shared this with my daughter's. It's the perfect recipe and perfect instructions 😍

[@BakerBettie]

Thank you!

[@kellyy4525]

I've just discovered you, but you make me want to bake!!!! I've never made a pie crust and I can't wait. My sourdough is currently in the bulk fermentation stage :-)

[@AwooKitchen]

Great tutorial! It seems like I just had a very intensive baking class! Now I have courage to try😄 I also like the opening and ending of this video. A big thumbs up 👍

[@BakerBettie]

Glad it was helpful! Thanks so much!

[@MsPw8]

Thank you so much! Cannot wait 'til your book is out!

[@BakerBettie]

Thank you! I'm so excited about it!

[@jco1966]

Dear Baker Bettie, I freaking love: You, your videos, your new intro/putto, and your amazing way of teaching. I’ve never made a pie crust but your video sends me straight to the kitchen! I have a question though... why did you not show us how those pies look like for the inside? How am I supposed to sleep tonight? I needed to see a slice from the side. 🤤

[@BakerBettie]

Haha! I had been filming for 2 days straight and I was tired and just didn't think to do it. If you want to see the inside you can click on the post and there are pictures!

[@jessicaellington5097]

Love it! Your intro and outro are fab!

[@BakerBettie]

Thank you so much!!

[@Melaniefaris]

You are a great teacher. Thank you for this! Can't wait to try it out this weekend for our Canadian Thanksgiving.

[@BakerBettie]

Oh, let me know how it goes! And Happy Thanksgiving to you!

[@Melaniefaris]

Baker Bettie thank you! Should I blind bake the pie crust for a pumpkin pie?

[@BakerBettie]

It depends on the recipe! But I usually par-bake it. Not completely through, then add the filling.

[@rohitp.9104]

So awesome..!! ma'am

[@BakerBettie]

Thank you so much!

[@ReelGuyTv]

Thank you so much for the recipe. I'm no stranger to pie baking. Usually make an all butter pie. I've been wondering how ghee would work in a pie. No one uses ghee for whatever reason so I needed a shortening/butter recipe like yours so I can swap out the shortening for ghee to satisfy my curiosity.

[@BakerBettie]

Let me know how it turns out!

[@TheProverbialHater]

Here I am, 3:30 in the morning thinking _"Can I make this now...???"_

[@BakerBettie]

Haha I feel this!

[@reteteusoarecuralu]

Super 👌

[@BakerBettie]

[@shelleyvescio4831]

I would like to know how long you cooked the apple pie. I tend to take out my pies too soon because the pastry gets dark and I think the pie is done, but they are not. I was also taught that you start baking a fruit pie at 450F for 10 minutes to set the crust and then turn the oven down to 350F for about an hour. What are your directions?

[@rachelthomas2205]

me too- How long in the oven?

[@prichtsmeier]

Very helpful video. Thanks, Baker Bettie! Also, if I just have salted butter at home, should I adjust the amount of salt I add to the dough?

[@MaraschinoPenguin31415]

It really depends on how much salt is in your butter. Traditional salted butter was much too salty. Modern salted butter has less, but each brand is different. Check the label to find out how much salt it contains. (Alternately, you can just taste it. If you don’t immediately recoil from the salty taste, it’s probably fine.)

[@MaraschinoPenguin31415]

kzbin.info/www/bejne/oYGUc3uoq76ipqs

[@pnkgtr1]

My grandfather used lard in his pie crust but I don't have his recipe. Would lard replace the butter or the shortening?

[@BakerBettie]

The shortening! It functions the same!

[@CHAMPIZKITCHEN]

🙂🙂

[@SheriffofYouTube]

great looking thumbnail

[@BakerBettie]

Thank you!

[@crystalflory30]

Thank you. I never understood the shrinkage using butter. I use butter and cream cheese and it's always shrinking ; (

[@BakerBettie]

Try substituting some of the butter with shortening next time! I've actually never tried it with cream cheese but it sounds delicious.

[@garypostell5268]

I personally don’t like using paper! Pastry cloth 👍