How to Make Pie Dough & Crust | Bake It Up a Notch with Erin McDowell
Welcome to part one of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about pie dough and crust: the equipment, ingredients, techniques, and where things could go wrong. Be sure to share what you bake from this episode using #bakeitupanotch. Happy baking!
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GET THE RECIPES
All Buttah Pie Dough ►►
Cider Caramel Apple Pie ►►
Cherry Galette ►►
Basic Nut Pie Crust ►►
Phyllo Pie Crust ►►
Meringue Pie Crust ►►
Also featured in this video
Ceramic Pie Weights:
Reclaimed Wood Rolling Pin:
(Similar) Five Two Bench Scraper:
(Similar) Brass Fluted Pasta & Pastry Wheel:
(Similar) Simple Ceramic Pie Dish:
(Similar) Nordic Ware Covered Pie Pan:
FIND A SPECIFIC PIE MOMENT
0:00 - Pie spectacular intro
2:01 - Open up your toolkit
9:23 - Ingredients
15:24 - All about butter
19:52 - Get into the mix
35:38 - Time to chill
35:58 - You're on a roll
44:59 - Ready the crust
53:12 - PSA: Don't forget to save the scraps
55:12 - Crimp, your style
1:00:00 - Parbaking & blind baking
1:08:51 - Other crusts we love (for when pie dough seems too tricky)
1:11:22 - Mistakes happen
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#shorts CHICKEN POT PIE ???????? by Alison Roman #OutlanderChallenge #pie #c
CHICKEN POT PIE ???????? by Alison Roman #OutlanderChallenge #pie #chicken #chickenpotpie #alisonroman #dinner #Recipe #foodporn #dinneridea #bread #wine #shorts
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The Best Apple Pie Recipe | Melissa Clark | NYT Cooking
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Have no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweaking, improving and possibly perfecting three iconic Thanksgiving pies: apple, pecan and pumpkin. Over the next three weeks, she’ll show us how to make each pie, imparting her pie wisdom to us along the way. First up is Melissa’s Best Apple Pie.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Buttermilk Pie - Southern-Style Buttermilk Pie Recipe
Learn how to make a Buttermilk Pie! One of America's most underappreciated pies! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Buttermilk Pie!
A long forgotten dish: Roman Pie (Rabbit, Cheese & Macaroni) ◆ 1940s / WW2 Era Recipe
★ About: Roman pie, commonly filled with a mixture of rabbit (or fowl), cheese, cream and macaroni, was once a dish regularly spotted in cookbooks or on the menus of restaurants or formal banquets from the late 19th Century to the middle of the 20th. But their appearance was fleeting and 80 years later by the 1950s, they seemed never to be mentioned of in print again.
Nearly another 80 years has passed since this WW2 version was published, and we believe that the Roman Pie is due a comeback. Written around the time that Roman Pies were on their way out of the limelight, this recipe pleasantly surprised us.
As far as pies go, this one is nice and light; great for summertime, and especially a picnic as it's a solid little thing and easy to transport.
Regarding the meat:- Truth be told, one of us had never eaten rabbit before and the other had but a very long time ago, so we relied on our butcher's instructions when it came to things such as cooking time and what to look out for when carving. Rabbits aren't in season at the moment in Britain, so ours was farmed rather than wild and therefore had a subtler flavour. If you are able to order in a wild rabbit you may use a little more onion or seasoning. If you'd rather use a different sort of meat, the next choice is 'fowl' - half of any you like, from chicken to guineafowl. Cook a whole one and use the rest the next day in another dish so that nothing goes to waste.
Earlier Roman Pies:- The earliest recipe we could find for Roman Pie is from The Godey’s Lady’s Book (Volumes 80–81, L.A. Godey, 1870) which is a very similar recipe to this one. It reads: ‘Boil a rabbit; cut all the meat as thin as possible. Boil two ounces of macaroni very tender, two ounces of Parmesan or common cheese, grated, a little onion, chopped fine, pepper and salt to taste, not quite half a pint of cream. Line a mould, sprinkled with vermicelli, with a good paste. Bake an hour, and serve it with or without brown sauce. Cold chicken or cold game may be used for this pie instead of a rabbit.’
Our Additions:- We should mention that we did add a few ingredients to the original recipe to boost the dish where we could, but I'm sure this would've been expected by the authors - especially with the roasting of the meat. The ingredients that we added are marked with a ✎ below.
Finally, the eagle-eyed of you might notice that the original ingredients list says ¼ oz of margarine and lard, which would be an eighth of an ounce of each. We have taken this to be a mistake; it should be a ¼ lb (4oz altogether, 2oz each) which is what you would usually expect for a short crust pastry proportionate to the other ingredients mentioned. We have reflected this in the ingredients list below and in our video.
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★ Ingredients:
For the short crust pastry:
½ lb / 227g Plain Flour
2 oz / 57 g of Lard
2 oz / 57 g of Margarine
Water
✎ 1 Egg
For the meat:
½ a Rabbit or Fowl, jointed (we used rabbit)
1 small Onion, or ½ a medium/large one
✎ Salt and Pepper to season
✎ Thyme
✎ Olive Oil
Other filling ingredients:
2 ½ oz / 71 g Grated Cheese (we used Mozzarella)
1 ½ oz / 43 g Macaroni - use a type already shaped as small rings if you can
Salt and Pepper to season
¼ pint / 142 ml Cream (we used single cream)
To serve with:
Fresh Parsley
Tomato Sauce, from the same book (see link below)
★ Full instructions:
★ For the Tomato Sauce:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)
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♪ Music: White River by Aakash Gandhi
(Not) Alison Roman makes easy Summer Peach Pie!
This is an easy and super flavorful peach pie recipe that anyone can make!
In lieu of a traditional pastry crust (which can be so fussy to work with), this version of Peach Pie relies on a decidedly un-fussy, store-bought flour tortilla as a base for generously spiced summer peach slices. It's a dessert that will have your friends and family talking about it for some time.
Parody of cooking personality Alison Roman in the style of her Home Movies channel.
#parody #pie #recipe #humor