M Kathleen Meisinger
Region: US
Tuesday 15 October 2024 13:11:03 GMT
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purecameron :
I’m a professional pie maker and I only roll out immediately. I’ve always hated chilling it and then rolling it. Always had exceptional feedback from customers!
2024-10-15 15:03:42
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sugarspice 🫧 :
The way you talk is so firm. It’s great
2024-10-15 22:54:44
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Mar :
Idk, I trust her judgement lol
2024-10-15 16:13:07
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TheTallBubby :
“See how I don’t add extra flour to my work surface? Very cutesy very demure”
2024-10-15 16:43:14
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Tara :
Pie crust is literally my favorite thing about pie. My mom (and now me) take the extra scraps sprinkle on some cinnamon and sugar and bake and eat. It’s delicious.
2024-10-15 19:49:43
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Ronique :
Pie crust is my favorite part of pie!
2024-10-17 04:11:50
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camille 🌙🍸travel + discover :
This is life changing
2024-10-15 19:59:57
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Ashes :
hydration. a lot of recipes leave dry areas in the dough.
2024-10-15 13:57:29
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TroyJ :
Practically I think most people don’t have room. A small formed block is easier to store in a home fridge/freezer compared to a full pie tin.
2024-10-15 13:18:48
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D 🤹🏻♂️ :
I’m wondering if maybe this video isn’t even about pie crust, it seems deeper than that.
2024-12-02 04:53:34
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English Lily :
my nan never put her dough in the fridge so i have never done it either. i got to try it to see what the differnce is. 🥰
2024-12-31 12:44:57
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Isabel McArthur :
I feel like you could prob fix my whole life
2024-10-16 15:57:33
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[redacted] :
I think it's more about the shape than anything else, it's often easier to fit a little brick of dough than it is to find enough space for a pan.
2024-10-28 06:22:35
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The Epicure’s Diary :
I made another batch of pie dough just 3 hours ago for a video 😭 I have become a huge fan of pie dough
2024-10-15 13:54:14
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LB :
Do you have a favorite pumpkin pie recipe?
2024-10-15 18:27:31
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shakiya_amber :
I love you... thank you for talking to me soft 💙😂🥰
2024-10-16 13:32:20
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zeus :
I was the only one in Pastry school doing this 😂 saved me so much time on my pie exam
2024-10-15 22:47:56
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Koen :
i’ve always assumed that it was to keep it as cold as possible. to keep the butter from incorporating too much to make it flaky. working it before it’s cold can incorporate more butter. and i’d-
2024-11-17 18:29:54
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b06drr1 :
Very similar to how my Mom made hers !! We had a cobbler from a huge pan almost every Sunday growing up - 10 of us !! 60’s - 90’s. Mom went to glory in 2005 & I never had my own family. But, in my late 60’s, I’ve been making homemade pies…..go figure.
2024-10-18 17:43:05
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panic_kyle :
The dough looks so good I just want to eat it by itself
2024-10-15 13:35:44
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Mandy :
Hello, whats the plastic name you are rolling your dough on, please
2024-11-07 17:54:18
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The Nocturnal DM :
I love your work surface cover. What’s the company?
2024-12-18 04:27:30
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Ciara Jones :
the gluten relaxes after resting in the fridge
2024-10-15 14:54:12
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devon :
My understanding is that the tightly packed dough block lets a little moisture bind the dough without overhydrating. Many pie doughs I have seen would not be formed enough to roll out before chilling
2024-10-15 13:52:41
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finky50 :
I like it. What about cutting in half first?
2024-10-15 14:28:36
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