Craftsy PREMIUM LIVE: How to Make the Best Pie Crust Dough with Colette Christian

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360 Responses to “Craftsy PREMIUM LIVE: How to Make the Best Pie Crust Dough with Colette Christian”
  1. amronmig17106192
    amronmig17106192

    Colette thank you so much, as usual, your class is full of wonderful tips and lots of useful information. The heated baking sheet and apple cider vinegar tips are very interesting. You make it look so easy.

    Reply
  2. Patty Gardner
    Patty Gardner

    Thank you so much for this class. I learned so much. When I was younger and my children were small I could bake a lovely crust, but as I’ve gotten older, and haven’t been baking pies like I used to, I’ve forgotten how to do it. The last couple of attempts have been so bad, I hesitate to make anything with a crust. Watching your demonstration has given me the desire to give it another try. So, thank you again.

    Reply
  3. Karen Wilson
    Karen Wilson

    How did you fold the top edge? I couldn’t tell what you were doing but it looks like the pie edge is now about 1/2 higher then the edge of the pie plate.

    Reply
  4. peggy Novak
    peggy Novak

    Thank you. I learned so much! I had never heard about Apple Cider vinegar before. I can’t wait yo try. Thanks for a wonderful class.

    Reply
  5. Shelley Aven
    Shelley Aven

    So where is the class? It’s 3:00 Pacific time and there’s no class, just a bunch of people asking questions?

    Reply
  6. ELLEN
    ELLEN

    Thank you so much Colette for this very informative class. You discussed many things I heard in my early years from my Mom & Grandma, but you took the time to explain them and I now understand why they did what they did when baking; makes much more sense (particularly the use of salted butter vs. unsalted butter which I never heard before). Looking forward to viewing some of your classes.

    Reply
  7. ANGEL
    ANGEL

    I had to leave before podcast finished. Missed the rollout and baking tip. Will there be a chance to view this again? If not may I get the baking tip?

    Reply
  8. Margaret Severson
    Margaret Severson

    I have a gas range and oven. Do I need to adjust temperatures or racks to get good results and golden brown crust?

    Reply
  9. Annette
    Annette

    How perfect was that?! Thank you so much for presenting such an instructional video! I’ve learned so much from you. Grateful baker here.

    Reply
  10. Evanston
    Evanston

    thanks for the lemon juice tip just in case I do not have apple cider vinegar. Do you specifically think using a cold stainless steel bowl is better than maybe glass or plastic.

    Reply
  11. Louise OGara
    Louise OGara

    Thanks so much for this demo. I’ll be making my first ever pie for Thanksgiving and this definitely helps. I’ve taken several of your classes and have enjoyed all of them.

    Reply
  12. Brenda Moreland
    Brenda Moreland

    Wonderful class. Making pie crust has always been scary but I think I can do it now. Thanks

    Reply
  13. Mariglee
    Mariglee

    Thank you…..this was SO good! Such great info that I am now inspired to make my first pie ever!

    Reply
  14. kmgates@nc.rr.com
    kmgates@nc.rr.com

    That was a great demo. Did someone already ask if it will be posted for future reference?

    Reply
  15. Darren Sabo
    Darren Sabo

    Thank you so much for this class demo Colette! Happy Holidays to You! -Darren from Los Angeles

    Reply
  16. Jill Baccante
    Jill Baccante

    When baking a double crust fruit pie, the top crust bakes and tents above the fruit filling, can I avoid this?

    Reply
  17. Lawrie Williams
    Lawrie Williams

    Would you talk about using clear gel and instant clear gel vs any other typical fruit pie thickeners like tapioca, or flour, or cornstarch.

    Reply
  18. Maureen De Baene
    Maureen De Baene

    I made a butter and shortening pie crust for a pumpkin pie and found the crust went gooey. Would putting it on the baking sheet prevent this?

    Reply
  19. Kathy
    Kathy

    Is there a particular flour brand or flour protein content that you find makes a better crust?

    Reply
  20. Lawrie Williams
    Lawrie Williams

    When you prebake bottom crust to keep it from being gummy from a fruit filling, do you ever brush with an egg wash to seal it?

    Reply
  21. Jd94133
    Jd94133

    No question, just want to let you know I have all of your classes and love them. You are a fantastic teacher! Thank you for teaching me to much! Julie

    Reply
  22. Ohsewchallenged
    Ohsewchallenged

    Could you cut in the fats with the dry and freeze all that and just add the water when ready to make the pie crust to make it last longer in the freezer?

    Reply
  23. Pamela Grossman
    Pamela Grossman

    Hi from Texas! How do you know how long and the correct temperature for baking? Does the filling determine that?

    Reply
  24. Sandra Horvath
    Sandra Horvath

    Thanks for the tips. Even as a long time baker I was able to learn a few new things to improve my baking. Good job!

    Reply
  25. Sheila Hansen
    Sheila Hansen

    what about docking the dough before baking? or using baking weights? for blind baking

    Reply
  26. Monica
    Monica

    I have a southern background where they use solid vegetable oil, Crisco, only and no butter for pie crusts. What techniques do you suggest when using only vegetable oil/

    Reply
  27. Lydia Shemain
    Lydia Shemain

    Colette’s my favourite baker. Own many of her Craftsy’s Courses. She is fantastic.

    Reply
  28. lynzeep16671726
    lynzeep16671726

    I totally knew what you were going to say before the Flinstone comment. That is exactly what that looks like.

    Reply
  29. Silver
    Silver

    Hey, I am at 12:27 mountain standard time…but evidently MISSED this great class. Better luck next time, I suppose. That’ll teach me to read my email in the MORNING

    Reply
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  30. MaryMargaret
    MaryMargaret

    If I use 1/4 of whole wheat pastry flour how will that affect the process and outcome?

    Reply
  31. Noreen Sumey
    Noreen Sumey

    I thought that the idea was to not overrmix the dough. A light touch to make the crust more flaky.

    Reply
  32. Lara Fabans
    Lara Fabans

    Whenever I bake my pie crusts, they always shrink down on the side….so it’s kind of a sad little thing. I haven’t figured out how to get nice sides yet.

    Reply
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  33. Sarah Hatfield
    Sarah Hatfield

    Thank you for the great technique about the scraping from bottom of bowl when combining the mixture. Makes a lot of sense!

    Reply
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  34. Julia Blake
    Julia Blake

    I’m interested in suggestions for best ways to mix the crust. The only thing that has worked for me is a food processor.

    Reply
  35. Sharon McKinney
    Sharon McKinney

    Is there a playback link for this and other Live Webinars? I missed last weeks and I’m at work now. I tried searching for Live and got over 100 results lol

    Reply
  36. MICHELE
    MICHELE

    Hi everyone! My sis is known for her pie crusts, but may not be able to join us this Thanksgiving b/c of wretched COVID — so it might be up to me…
    Thankful for this great opportunity to learn how!

    Reply
  37. yenlulu@gmail.com
    yenlulu@gmail.com

    Can butter be substituted for shortening in the recipe? That stuff is gross. Even lard would be preferable

    Reply
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    • mrscaroly16723615
      mrscaroly16723615

      I received email about this event, but I guess I can’t watch because I’m not a member. If you ever start selling fabric, yarn, tools, notions, etc. again, I may consider renewing my annual membership. I rarely watched the videos. This one looked interesting to me. oh well.

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  38. patricat218299937
    patricat218299937

    I end up chucking my pie crust because it comes out gummy, too wet, even using the least amount of water. What am I doing wrong?? Can’t wait to watch Chef Colette so I can finally make an acceptable pie crust.

    Reply
    • Robert Dugan
      Robert Dugan

      According to America’s Test Kitchen (and others), using vodka in place of some of the water helps as it does the same but contains less water. Got here late so I don’t know if she covers that but it is worth researching as it does work. Good luck

      Reply
  39. DHARA
    DHARA

    Can you advise us on what’s the best combination for pie crust ? – (1) Butter only, (2) Butter and vegetable shortening or (3) Butter and Lard.?

    Reply
  40. Patricia da Silva
    Patricia da Silva

    Looking forward to making the best pastry, just cannot seem to master pastry, can make other baking items. Thanks

    Reply
  41. Valerie DeGroot
    Valerie DeGroot

    I’m unclear when a pie crust should be pre- baked. Is it a matter of preference?
    Also I’m frequently coming up with ingredients on hand that I think would make a good pie crust — cookies, nuts, oats, etc. But I don’t know how to adapt a recipe for that. Thx!

    Reply
    • Darrell Fluman
      Darrell Fluman

      Pre-baked when using pre-cooked filling(cream/pudding pies) or lightly cooked filling(Key lime). Raw dough for fully cooked pies: fruit, chicken pot pie, mincemeat, etc…

      Reply
  42. Denise Pawloski
    Denise Pawloski

    I have used a pie crust recipe for years that always came out beautifully. Now, my crust cannot hold together (baked or not). It’s a crumbly mess. Any suggestions?

    Reply
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      Hello Sharon,

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  43. Sassy
    Sassy

    I’ve heard great things about using a pastry cloth to make a pie crust. What are your favorite pastry cloth tips?? Is one brand better than another??

    Reply
  44. kris manion
    kris manion

    What a great topic, please touch on ways to keep the edges from burning while bottom sets thanks

    Reply
      • Customer Service
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  45. trinarape18968681
    trinarape18968681

    I live at 7500 ft elevation where there is less than 9 inches of rain annually. Any suggestions you have for high altitude adjustments will be wonderful.

    Reply
  46. Yvonne Jinks
    Yvonne Jinks

    maybe someone has asked but I would like to know if I should change the cooking times or temperature based upon the type of pan/plate used.Thank you

    Reply
  47. Victoria
    Victoria

    First time member. To get into the class do I need to keep the email link? I cant find the event in my account.

    Reply
  48. Denise DeLuci
    Denise DeLuci

    I feel like I often overwork my pie crust and it’s tough rather than flaky – somewhat like a scone. Can you help?

    Reply
  49. torina
    torina

    How do I prevent my pie crust from shrinking and sinking inside the dish once baked? Thank you.

    Reply
  50. amronmig17106192
    amronmig17106192

    This is terrific, I can’t wait to learn from Colette and hope the price crust recipe is not complicated.

    Reply
  51. rmtafoya
    rmtafoya

    I just received a new rolling pin from Food 52 with rings to adjust pastry thickness. Looking forward to using it.

    Reply
  52. Joan O’Malley
    Joan O’Malley

    This will definitely be worth getting up early for Australian time. Thank you so much, I’m really looking forward to it!

    Reply
  53. Cindy Giuliani Buda
    Cindy Giuliani Buda

    I will be flying to family for Thanksgiving at this time & meeting new twin grand daughters. Will it be available later on video or is it only a live event?

    Reply
  54. Sandy Foster
    Sandy Foster

    My best tip came from my Grandmother who told me to measure the lard (yes, she always used lard for pies) generous and the flour stingy because the dough picks up flour when rolling it out.

    Reply
  55. Tina Kudelka
    Tina Kudelka

    Colette Christian is THE BEST! what an amazing Gift to us for the Holidays! Thank you, Craftsy!

    Reply
  56. Nora Montenegro
    Nora Montenegro

    Do I need to preregister for this event? I do not see anything indicating if you need to register for the event in advance or not. Please advise. Thank you!

    Reply
  57. Jerri
    Jerri

    I am already supposed to be at a sewing class at this time. Will there be a recording as I love Collette teaching and pie crust is something I really would like to see. I have the ingredients to tackle a Coconut Cream for the first time.

    Reply
  58. mhogarth3591410
    mhogarth3591410

    Every year I am disappointed with my pie crust, and I hate defeat! I have watched and read countless techniques and somehow it never turns into light and flaky crust. HELP! Will you post anything in case I miss the class?

    Reply
  59. Gayle Minkus
    Gayle Minkus

    Can you give a ratio of white to whole wheat flour for a whole wheat crust? Dang if I didn’t misplace my winning recipe! Thanks.

    Reply
  60. Mary
    Mary

    I would love to watch this but I am working a 12hr shift on Friday. Would I be able to watch at a later time and/or day?

    Reply
  61. Sharron
    Sharron

    Yes, gluten free alternate flours would be great. Also, vegan binders/fats would be great.

    Reply
  62. Bela Tak
    Bela Tak

    My friend used to use butter and 7up instead of water, but lost the recipe?! It was the flakiest most tender pie crust I have ever tasted! Any suggestions would be appreciated please. Thanks so much!

    Reply
  63. L.A. Campbell
    L.A. Campbell

    will you be putting the class on you tube as I’m not sure what the time difference will be here in NZ. Lesley

    Reply
  64. fahla reiss
    fahla reiss

    I take pasta like tube pasta raw of course then I keep it in a ziplock and use it over and over. Works like charm.

    Reply
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  65. Marsha Kimber
    Marsha Kimber

    I have used both beans as rice with success. You can save the portions you used for future pies. I’ve also heard of people using pennies.

    Reply
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  66. Diana Goldermann
    Diana Goldermann

    Pies are so tricky sometimes. I’d like to have a real go to recipe that’s decadent but fairly easy

    Reply
  67. Rochelle Cullers
    Rochelle Cullers

    I can’t wait to see this. Thank you for letting me know. I’m so glad I joined this group.

    Reply
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      Hello Lynette,

      Thank you for contacting us. Live events email notifications will go out a week prior and a half hour prior to the event. The time is still to be determined. We will update the page once that is confirmed. For those of our customers who will miss it will be able to view it after wards. Stay tuned!

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  68. Elsie Ruby
    Elsie Ruby

    I would like to make my pie crusts ahead of time, then freeze until needed. How far ahead do I thaw?

    Reply