Welcome Craftsy Premium members! Master pastry chef Colette Christian shares the best pie making techniques just in time for the holidays.
THIS EVENT IS ONLY AVAILABLE TO CRAFTSY PREMIUM MEMBERS
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This class was great and so fun. I hosted my neighbor, who also enjoys Craftsy to join me. Fabulous results! Loved the chemistry behind pie dough making.wish I could send photos.
I am a premium member and was able to view the first half of this class but not able able to find the class to finish viewing. I am requesting access.
What an amazing class! I’ve been baking pie crusts for years and feel like a whole new world has been opened : )
So overmixing will make the dough tough, right?
Always looking to learn something new for my pie baking repertoire!
I tried it and the crust was not flaky.
So glad I tuned in. Excellent class!! Can’t wait to bake my next pie. I feel I have learned the right techniques that will lead to success.
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.
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.
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!
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!
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?