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Craftsy PREMIUM LIVE: How to Make the Best Pie Crust Dough with Colette Christian
Discussion
369 Responses to “Craftsy PREMIUM LIVE: How to Make the Best Pie Crust Dough with Colette Christian”
This was a fantastic Craftsy Premium Live event! I love the tips of adding apple cider vinegar and cooking directly on a baking sheet. Thank you Colette – you are a great teacher!
This was a excellent webinar! Thank you so much! I am 72, made pies forever and my crusts were flaky however I learned a lot from Chef Colette. I have a question for her. I would like to make12 crusts at once and freeze them. What is the best recipe or way to do this please?
Thank you. Jane
Suggestion: Sounds like you have already done something on smaller French pastries. You might want to include smaller size American style pie, muffins, cookies, Danish.
The smaller size would be good in a little gift baskets, are easier to mail, and good for smaller appetites and smaller households.
want to watch this video
Can I watch this?
I made four crusts with this method/ingredients. It’s definitely a keeper and now my favorite! Thank you Colette! You are an excellent instructor!
Thanks a lot for sharing all the techniques, and I learned how a pie dough differs from the bread dough.And all essential techniques. And Thanks for so much hardwork, in making us understand.Thread.
This was such a wonderful class! I’ve been making pies for years but received so many tips all in this one place! Thank you!
Looooooved all the tips. Thank you!!!!
Oh this is soooooo Good! Thank you and God Bless!!
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.
Looking forward
Can’t wait to see this!
I appreciate your tips. Thank you!
Is there a recording of this session?
Great class! I learned a lot. Thank You.
Thank you! I really enjoyed it; and thanks for the great tips!
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.
Thank you! Missed you live, but enjoyed the replay.
Not sure what to put here
Thank you for the class!
collette christian
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.
Is it possible to over work this dough. Will it become tough?
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.
So where is the class? It’s 3:00 Pacific time and there’s no class, just a bunch of people asking questions?
Can you use lard? Just remembering my Grandma.
Does crust have to be poke holes with a fork before it goes into the oven?
Not if I have used all my cup of water.
Great class, Chef Colette! Thank you so much!
I am ready to learn different techniques
Loved this information. Thank you!
Ready
I missed it 🤨 May we have access to a replay?
I always add too much water!
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.
Thank you. That was so informative!
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?
This is great. Always a joy to bake with Colette
Ready to watch
I have a gas range and oven. Do I need to adjust temperatures or racks to get good results and golden brown crust?
How perfect was that?! Thank you so much for presenting such an instructional video! I’ve learned so much from you. Grateful baker here.
Can you use lard in the pie dough.
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.
what a great class – professional level but home cook accessible
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.
Where do we find the replay?
Ignore that; found it! 😉
Wonderful class. Making pie crust has always been scary but I think I can do it now. Thanks
Thank you…..this was SO good! Such great info that I am now inspired to make my first pie ever!
That was a great demo. Did someone already ask if it will be posted for future reference?
Awesome class…thank you!
Thank you for the class, I learned so much!
WOW!! Great teacher. I can’t wait to get my hands into the flour pot. Thanks Craftsy.
Thanks So Much!
Thank you so much for this class demo Colette! Happy Holidays to You! -Darren from Los Angeles
This was great! Thank you!
Thank you. The demo was very informative.
Love, love the pizza stone tip!!! Thank you.
This was totally awesome!
This has been so helpful. Thank you.
Could you use a pizza oven that has the stone as the base?
Do you recommend using the convection oven?
Thank you for a great class!
do you adjust temperature and time on convection oven?
Can you recommend a digital oven thermometer?
Kosher or table salt in the crust? Does it matter?
Thanks for this class!
Would you ever use a heated stone to bake pie on top?
Thanks Colette, I enjoy your classes!
Love all the classes
What about using cast iron skillets for the pies?
can you angle that to the camera
When baking a double crust fruit pie, the top crust bakes and tents above the fruit filling, can I avoid this?
Would you talk about using clear gel and instant clear gel vs any other typical fruit pie thickeners like tapioca, or flour, or cornstarch.
Hi, do you have a recipe for a celiac? (gluten free)
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?
Is it possible to use this technique for a gluten free crust?
Why use unbleached flour
Is there a particular flour brand or flour protein content that you find makes a better crust?
Would you use this same dough for a savory pie, such as a meat pie?
do you ever dock the crust before partial pre-bake?
Can I use a gluten free flour mix to make the crust?
Can oil be used instead of butter or lard?
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?
QUESTION: Any hints for someone struggling to cook at 5,000 ft.. elevation?
What is shortening?
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
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?
What about cake crumbs in between crust and filling?
Do you recommend milk or cream be painted on the crust before baking?
Pre baking time for the crust please?
Hi from Texas! How do you know how long and the correct temperature for baking? Does the filling determine that?
any revisions for high altitude baking /
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!
Do you wash side with an egg wash ?
I found some leaf lard. Have you used it for your pie crust?
When do you blind bake the crust? How do you do it?
Pie bird? Weights? Neither?
Looking for a low fat version.
Sorry to ask if this was shared, but where do we find your pie dough recipe?
At what oven temperature do you bake the pie at?
Why don’t you poke holes in the dough? Won’t it collapse?
HI Altitude adjustments??????????
I have heavy glass pie plates. Please advise.
Is there a problem with glass pie pans putting them on a hot cookie sheet?
How do you blind bake this crust
what about docking the dough before baking? or using baking weights? for blind baking
How do you keep the crust from getting to brown?
How about lard in pastry? What about baking the pie on a preheated baking stone?
Could you bake it on a heated baking stone?
Do you recommend a metal pie pan or glass?
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/
PLEASE show from the front. I couldn’t see what you were doing.
Colette’s my favourite baker. Own many of her Craftsy’s Courses. She is fantastic.
Do you need to grease the pan or no?
Thanks for a generous recipe. I like to make decorations with the extra!
I totally knew what you were going to say before the Flinstone comment. That is exactly what that looks like.
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
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Would you do the folds before you chill the dough foe the few hours or after?
What’s an ice blanket?
How far in advance can you prepare the dough before you actually bake a pie?
If I use 1/4 of whole wheat pastry flour how will that affect the process and outcome?
I thought that the idea was to not overrmix the dough. A light touch to make the crust more flaky.
i would add by spoonful.
It looks good the way you have it
“Oh Dear God, I have to add more flour?” Hysterical and so true.
Yes
looks good to me!!
I would
i probably would
No, probably wouldn’t.
Yes would add more water
Maybe sometimes I might be tempted
Yes
can’t see it
I would
I usually do
I would add a little water
I would
no but would wonder if correct
add water
I definitely would have
I would totally add more water
Yep I would
Nope
I wouldn’t
I would
Can you use gluten free oat flour for this recipe?
so gone are the days of adding 1 tablespoon of ice water at a time??!
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.
Sign up
Hello Cheryl,
Thank you for contacting us. I am excited to hear you want to continue with your Craftsy Membership to our online community. We add new full-length videos, articles, and content monthly!
To continue enjoying these great benefits, please login and then click on the link below to accept this special:
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If you have any other questions, please email or contact Customer Service at 888-891-7203.
Thank you for the great technique about the scraping from bottom of bowl when combining the mixture. Makes a lot of sense!
Yes
will this presentation be available to see again when I make pies?
Is the apple cider vinegar a good addition if you’re using gluten-free flour?
How about lard in pastry?
Hi
Where is the video? I don’t see anything.
Cannot enter ☹️
Hello Carol! I’m sorry to hear this. You ought to be able to view these LIVE events provided that you log into your account with your email and password. Please let us know if you need any assistance moving forward.
If you are still having trouble logging in or need additional assistance, please email or contact Customer Service at 888-891-7203.
Im not getting show
I am not able to view. It keeps saying “The event is full. Retry in 1 minute”
Are we supposed to be seeing something right now? My screen is blank.
Was just given 4 bags of apples, and need to know how to make an apple pie
Wait-event is full and can’t login. What to do? Help!
Hi from Texas!
Cant get on. Says event is full?
happy to have these events
Looking forward to it
my dough comes out tough as shoe leather
I’m interested in suggestions for best ways to mix the crust. The only thing that has worked for me is a food processor.
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
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!
Bring it on!
Watching from Lake Villa, IL.
THanks.
Can butter be substituted for shortening in the recipe? That stuff is gross. Even lard would be preferable
Could not see or hear anything shame
Looking forward to Best Pie Crust Dough
Ready to watch
I forgot my password. I need to reset. Thank you
Hi Linda! I’m sorry to hear you are unable to log into your account. I will email you a temporary password. Please check your inbox for instructions. Thank you!
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.
Unfortunately, TN Marketing’s acquisition of the Bluprint assets does not include any inventory of physical products, materials, fabric, and kits. However, we are exploring the possibilities in working with one or more existing e-commerce and retail companies.
If you have any other questions, please email or contact Customer Service at 888-891-7203.
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.
I am a new member and this is the first time I’m trying to view a session
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
Always need to learn something new and better
Colette…thank you…love all your classes!! Happy Thanksgiving.
Is there fat free or low fat version?
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.?
I absolutely adore Colette Christian classes!! looking forward to this.
When is this agqin???
Crisco. Shortening
I will be at work at that time can I still view it later
Hello Bobbie,
Yes, you will be able to stream the content afterward.
Thank you!
How will we be able to stream afterward? A link?
Where and how. Thanks
I’ve always been intimidated by pie crust
Thank you. I can not wait.
Looking forward….
Looking forward to making the best pastry, just cannot seem to master pastry, can make other baking items. Thanks
Looking forward to this event.
Looking forward to the event.
I have a work commitment at that time- will this be recorded by any chance?
Hello Amanda,
Yes, you will be able to view the live event afterward.
Best regards!
Thank you!
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!
I would line to know too! Good questions 👍
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…
Do you have any suggestions for making Gluten free pie crust?
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?
Would love to see this if I weren’t at work. Will there be a replay?
Hello Customer,
Thank you for contacting us. The live event will be available afterward for folks to watch.
Best regards.
Please send me a notification so I don’t miss this!
Hello Sharon,
Thank you for contacting us. Live events email notifications will go out a week prior and a half hour prior to the event. Stay tuned!
Thanks!
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??
What a great topic, please touch on ways to keep the edges from burning while bottom sets thanks
Gluten free recommendations?
Sounds very worthwhile…my pie rolling skills could use some help!
Excited to join
I LOVE watching Collett!
High Altitude alterations for pie baking?
Perfect timing!
Thanks!
Can‘t wait
So excited to watch this! Just in time for the holidays!
good timing!
Can’t wait
I can’t wait!
So excited!
Looking forward to this demo. Will you be covering vegan pie crust too?
sounds interesting
How do we stream afterwards, is it on the Craftsy website?
Hello Carole! The streaming capabilities will be fully operational on the 30th of November. We are busy tweaking some last minute features. Please check back for updates!
looking forward to the class
So excited to join in!
So excited
Just in time for Thanksgiving pies!
My bottom crust always soggy! Help!
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.
I’m looking for that go-to recipe.
My last name has changed. Please change to Jung-Steel. Thank you
Hello Inge,
We would like to help you with your request. Please email us at craftsy@program-director.net or call us at 1-888-891-7203 and we can get that switched over.
Thank you!
I’ll be there.
Can’t wait! I’ve loved any classes I’ve done with Colette!
I will not be home when it airs but will watch it later. Looking forward to it.
Ready to learn! Thanks
Is pre-registration required?
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
Looking forward to this.
looking forward to it!
Looking forward to learning how to make perfect pie crust.
I always need help with pie crust
First time member. To get into the class do I need to keep the email link? I cant find the event in my account.
Will we be learning how to almond flour for carbless pie crust?
thanks
I feel like I often overwork my pie crust and it’s tough rather than flaky – somewhat like a scone. Can you help?
My problem is underbaked bottom crust. Would love to learn a solution.
Cant wait. I don’t like making crust and would love to learn how
cool always wanted to learn this
Waiting for this live
This is 7pm UK time for anyone not US based.
Colettes classes are the best!
Sign me up! I’m ready to listen and learn!
Thank you!
Really looking forward to this class!
Looking forward to it!
I’m definitely looking forward to this!
Drooling for pie….
How do I prevent my pie crust from shrinking and sinking inside the dish once baked? Thank you.
Can’t wait!
This is terrific, I can’t wait to learn from Colette and hope the price crust recipe is not complicated.
Excited
Looking forward to watching this.
I’d like to be able to make a crust as thick and light as Marie Calendar’s!!
I just received a new rolling pin from Food 52 with rings to adjust pastry thickness. Looking forward to using it.
This will definitely be worth getting up early for Australian time. Thank you so much, I’m really looking forward to it!
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?
Can I omit the vodka in your pie crust recipe and how do I compensate for omitting it?
My crusts are ok, until I get to the edges… help!
Looking for good pie crust technique
Can’t wait, looking forward to it.
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.
I really need this class!! Can’t wait.
Colette Christian is THE BEST! what an amazing Gift to us for the Holidays! Thank you, Craftsy!
Would love to finally learn how to make a perfect crust.
Encantada de ver la sesión. Considero que Collete es excelente
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!
Butter or shortening?
Thanks
I’m looking forward to this!
I will be working also at that time,can’t wait to see the replay.
Yeah!
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.
Colette is the BEST teacher
I LOVEF THIS CLASS
Look forward to seeing this
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?
Looking forward to this!!
I have lost the knack of making great pies. Need some help.
Thanks
👍
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.
Wow! I’m thrilled with everything CRAFTSY! Welcome Back!
Sounds yum!!!
I am on ET will it be 11:00 AM our time?
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?
Will we also have a perfect crust recipe for quiche?
Can coconut oil replace advantageously hydrogenated shortening for flaky crust?
Looking forward!
What a wonderful addition to the premium membership!
Yes, gluten free alternate flours would be great. Also, vegan binders/fats would be great.
the hardest of all to master; need help
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!
Looking forward to this!
I can’t wait!
Looking forward to this!
Love this! YES!
I can’t wait!
👏🏼
Thanks. Sounds like fun. I definitely need help with pie crusts.
Can’t wait
Have most of her videos on Craftsy!
will you be putting the class on you tube as I’m not sure what the time difference will be here in NZ. Lesley
Looking forward to seeing this class.
Looking forward to the class
Looking forward to this!
I have always wanted to know how to make pie crust.
Looking forward to this class.
How do I know if I’m a premium member?
Hello Barbara,
You are a Premium customer. Please email our customer service team at craftsy@program-director.net or call us at 1-888-891-7203 and they would be happy to get you logged into your account.
Thanks!
Looking forward to the class
Can’t wait! I just got a French rolling pin and I’m itching to use it!
Sign me up please!
Looking forward to this.
This looks like fun and something I really would love learning!!
I can’t wait to watch this.
Looking forward to this presentation. Pie can be so challenging
Looking forward to this class!!
Thank you!
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.
Will this be available to watch at a later date ? I have a class then ‘
Do I need to register or just show up on this page?
Hello Aline,
You will get a an email notification a week prior to the event and a half hour prior to going live. You will what to visit this page to view the live event. We will have it available afterward too, for those of you who may miss it live!
Thanks!
Great. I can’t make it live so I’m glad it will be available afterward
Thank you! I love making pies
looking forward to it
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.
Cam
Not wait
What time is live
Hello Marcia,
Thank you for contacting us. Live events email notifications will go out a week prior and a half hour prior to the live event. The time is still to be determined. We will update the page once that is confirmed. Stay tuned!
Thanks!
Will this be viewable later? I’m at work during that time😥
Hello Shelley,
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. Stay tuned!
Thanks!
Looking forward to learning how to improve my baking skills!
Pies are so tricky sometimes. I’d like to have a real go to recipe that’s decadent but fairly easy
When do I need to pre-bake the pie shell?
Most cream pies require a pre baked crust.
I can’t wait to see this. Thank you for letting me know. I’m so glad I joined this group.
Where do we get the ingredients list to cook along with her?
canrt wait, i need replay. as i can not watch live. sorry
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!
Thanks!
Do you have a pie crust recipe using sourdough discard?
I would like to make my pie crusts ahead of time, then freeze until needed. How far ahead do I thaw?
Sounds good