When he says "Order Up" and there's still 8 minutes left but it looks so good you know we're in for a ride

@CleoHarperReturns

Жыл бұрын

His "Order Up" is never complete without the following spank

@gallurdobaber

Жыл бұрын

👌👌👏👏👏👏 Bravo!👏👏👏

@anneclark1330

Жыл бұрын

Q

@tfh5575

Жыл бұрын

😂😂😂

@mintallyunstable

Жыл бұрын

fr

A trick that always works for getting out that first pie or cake slice without breaking it: cut three slices and remove the center one. This allows the slices on the side to move and relieve the tension, without the center one breaking. This works every time!

@davidrackoff3745

Жыл бұрын

That’s an amazing tip! I will do this from now on.

@falsesyllogism2116

Жыл бұрын

Oh my goodness, this is genius! I'm definitely going to give that a try.

@sarahmcdonough7713

Жыл бұрын

WHOA. so smart

@crystallinecrisis3901

Жыл бұрын

That’s genius!!

@amateurepicurean8168

Жыл бұрын

Great tip!

When I blind bake pastry, right at the end I brush it with a thin layer of egg white and pop it back into the oven for about a minute to harden. This forms a barrier between the pastry and the wet ingredients. I’ve never ended up with the dreaded soggy bottom. Also, I don’t use foil but rather baking paper.

@carveylover

Жыл бұрын

Thursday when I make my pie for turkey day I am going to try this little trick. I like Mary Berry hate a soggy bottom.

@junomonroe1508

Жыл бұрын

@@carveylover I've made pie crust with egg and it does work

@SundaysChild1966

Жыл бұрын

Oh wow, thanks for that tip Keith, we all hate those soggy bottoms ..

@danadagostino948

Жыл бұрын

Brilliant! I am after making a lemon meringue pie for Thanksgiving dinner and will give it a go.

@luminiferous1960

Жыл бұрын

Yeah, I was surprised that he did not brush egg white on the bottom to finish off the blind baking, especially with such a thin custard pie filling. It's kind of the standard method for avoiding soggy bottoms with custard pie fillings. I guess it wasn't part of Julia's recipe.

Jamie, thank you for showing your fails. I know it’s hard to be that vulnerable as a creator. And I know that our personal fails can really bring us down. But that vulnerability really helps normalize messing up, because none of us are perfect. And when we see creators curating this perfect little story of triumph without showing us that they’re working through their personal failures, it can lead to crippling perfectionism paralysis, (meaning the fear of failing keeping us from ever trying to do anything new or sometimes anything at all). I know, not everyone suffers from that, but for those of us that do, creators like you help give us courage to fail so that we can push passed the failure and accomplish our goals. Thank you! ❤

@afroborilafemme

Жыл бұрын

PS: I think I should clarify that it’s not just showing the process of failing that’s helpful. It’s the fact that we can clearly see how the mistakes affect you (it’s always written on your face or in the moments when you forget the camera is rolling but you still leave those moments in when editing) yet above it all you always persevere through. You don’t give up, no matter how challenging it might be.

@antichef

Жыл бұрын

This means a lot to me. You really hit the nail on the head. “normalize messing up”. I love that. Thanks for writing this ❤️

@kellyr3816

Жыл бұрын

This is so specifically, exactly my experience - making university life for example truly paralyzing indeed. Thanks for making me feel less alone by writing this comment and indeed thanks jamie for this aspect of your content 🙏 It really lowers the hurdle of starting in my head ❤️

@afroborilafemme

Жыл бұрын

@@kellyr3816 Thank you for those words. It started for me in university also. I was always so “perfect” throughout hs and when university was hard and I failed my first class it started a spiral. In any class once I had one bad grade, especially if most others in the class did well, I would self-sabotage until I completely failed out of school my first time around. I wouldn’t know until years later that what I had was something coined perfectionist paralysis. But knowing you have it, doesn’t make it any better. I think it’s harder for younger generations who are growing up in this time of social media (I mean I’m not ancient but I think Jamie and I are probably close in age and can remember a time without so much technology and social media). It was hard enough for me comparing myself to other kids in class, let alone now we compare ourselves not only to the people we know but to all the strangers that come across out feed. That’s why it’s so important for more creators to be like Jamie and show that messing up is human and it’s okay instead of editing a life that looks perfect 100% of the time.

@jeffm3283

Жыл бұрын

Yeah KZreadrs get their shit kicked in by anti social people in the comments tbh. Especially for touching on history, religion, politics, etc. I imagine cooking is similar too though. Or any kind of thing appreciated as an art form.

The size of a pie plate has changed quite a bit through the years along with how they are measured. Julia's 9 inch pie plate was probably much smaller. Glen from Glen And Friends has an equipment room full of different vintage bakeware and has demonstrated this on his channel.

@KiraRagged

Жыл бұрын

also that one he's using definitely gives of "deep dish" vibes, which is even larger still

@janetoglestone7279

Жыл бұрын

Agree here. The Pyrex pie plate is for a deep dish 🥧.

@Cyssane

Жыл бұрын

Yep, and Glen is a fellow Canadian too!

@originalcinner

Жыл бұрын

They made inches smaller?! Who knew ;-)

@janetoglestone7279

Жыл бұрын

@@originalcinner It's the depth of the pie that is being debated here.

your dedication to getting the recipe right is so admirable, if i realized the bottom of my pie was still raw after baking it i would just be eating half-raw pie honestly

@karenswartzlander5411

Жыл бұрын

That’s what I thought when his strawberry jelly roll fell apart- just spoon bits into a bowl and eat it! It’ll be delicious! But Jamie perseveres and tries again and succeeds, and that’s why we love him so.

@tracylf5409

Жыл бұрын

I would just put the pie into a heavy fry pan and cook the bottom. Wouldn't take long.

@jvallas

Жыл бұрын

Or scrape out the filling and have yourself some pumpkin pudding for breakfast!

@elizabethwalter5744

Жыл бұрын

I'd blame the equipment. Works for just about anything in life.

@mannyfernandez2983

Жыл бұрын

i have literally done that

It is incredible how much your confidence with this stuff has improved over the years. Which is good, because pastry can smell fear.

@YOUAreTheSecretToLife

Жыл бұрын

🤣🤣🥰

What I love is how even though you tweak the recipes and, on occasion, go so far as to say that Julia is wrong (in this case about the pie dough) she still shows up to throw you bowls from the heavens as if to say, “Keep going child, I got you.” 👩‍🍳🍰🎉

@katis7673

Жыл бұрын

Bowl me! Lol. I'm still trying to figure out how he releases them, or it's in the editing.

@gnaastiin2963

Жыл бұрын

@@katis7673 it’s Julia! 😁

@cedricol

8 ай бұрын

​@@katis7673says "bowl me", grabs a bowl, throws it in the air, gets hands back to initial position (for seemless cut), bowl falls, and he catches it. Then in the edit, he cuts the part where he gets and throws the bowl. Slow it down and you'll see the cut. Cool trick though.

My great grandmother gave me the advice of a lifetime... "Play with your food and celebrate your failures." When I asked her what she meant by that, she explained that failures are so much more important than successes in cooking because that's where we truly learn. So wise.

@lellyt2372

Жыл бұрын

The same applies to life itself; the mistakes are truly where we learn the most 🌟

@bahhumbug9824

9 ай бұрын

Great grandma know the price of eggs these days? lol

@SamSolasdonSaol

9 ай бұрын

@@bahhumbug9824 Spoken like a true Dunce Cap model. Take a bow.

@bahhumbug9824

9 ай бұрын

Oooh someone's on a humor strike. Lighten up. @@SamSolasdonSaol

As a pastry chef, I have come to see Julia as the queen of making things too complicated. Maybe it's the time difference between then and now. And dont get me wrong, her recipes produce beautilful things. But as for now, watching Jamie palm the dough, I just want to tell him "Just roll it out and fold it, it will be fine". Great job Jamie.

I love how after 5 years of doing this series you’re still panicking in the kitchen, because I’ve been baking from the time I was old enough to hold a measuring cup and *_same_*

@gracewoodard9134

Жыл бұрын

That's his shtick, the cute semi-helpless male.

I totally use spaghetti instead of toothpicks for checking pies and the likes. My mom taught me that. Plus you don't have to pull your pie or whatever out of the oven to check it or if it's a cake or something deeper you can reach the bottom without putting your fingers at risk.

@alexia3552

11 ай бұрын

Keeping this in my back pocket

@Caterpillartears

8 ай бұрын

Thank you molly!!!!!! ♡

@aliciasantos3297

2 ай бұрын

Uuuh that’s a nice hack. I was gonna say I know people use a knife, one to spread or a small thin one like a potato peeler

You know you're a fan when you leave a favorite creator's livestream because JAMIE

@inkynewt

Жыл бұрын

I see you enjoy Jaiden or any poketuber

@jenniferm6042

Жыл бұрын

I did that too! Sorry Carl 😅

@svenjaj.3520

Жыл бұрын

Same

@CleoHarperReturns

Жыл бұрын

@@inkynewt Not sure who Jaiden is and I never played anything poke-y. I was watching Jon from...nevermind. Hehe

@inkynewt

Жыл бұрын

@@CleoHarperReturns Ah! Mark me as continually reminded of the narrowness of my perspective even if I jump around youtube at lightspeed. What's Jon from?

My secret tip for flakey crust is half the water amount and substitute the other half with vodka! (I learned this from working in a professional bakery ;3 ) make sure the vodka is ice cold! Put it in the freezer till you need to add it

@jvallas

Жыл бұрын

I just heard them talking about this on milk Street a couple days ago. They agree, vodka helps.

@juvencus_

Жыл бұрын

Yes. Vodka will wet (hydrate) the flour but will not develop the gluten.

@VickiTakacs.

Жыл бұрын

Add 1 Tbl white vinegar with 5 1/2 Tbl water, and 1 egg.

@joro4755

Жыл бұрын

my go to americas test kitchen recipe, never fails

@dees3179

Жыл бұрын

Yes, drink enough vodka and you won’t care about the state of the pie or the crust.

That glass pie dish was probably 30% bigger than the one Julia was using. I think that is why you struggled to make the dough fit. It was probably the difference between a shallow 8 inch pan and a deep dish 9 inch pan. The final pie looked amazing. I really want to try this it's almost like pumpkin pie souffle.

regarding the canned pumpkin- there was a show on the Food Network where a chef (who was really good at teaching the basics) got to visit Julia at home. And, when she asked Julia what she wanted to make for lunch Julia said, "I always enjoy a really nice tuna fish sandwich." And they immediately began making a canned tuna fish sandwich with regular store bought bread, mayo, and all the things that one puts in a tuna fish sandwich. Then, as they ate, they continued talking about cooking techniques. Julia was a down-to-earth chick.

@stanbrown32

Жыл бұрын

On NPR once, Julia was asked about eating on roadtrips, and she said she loved a McDonalds hamburger, and how lucky we were that they were so widely available.

@bahhumbug9824

9 ай бұрын

Reminds me of "The Menu" where the one thing that brought chef Ralph Fiennes to his happy place was making a cheeseburger.

I love and appreciate your longer videos!! 10 minutes of Jaime just isn't enough!!

@missfortune29

Жыл бұрын

Was about to say that !😍😍😍 we want more Jamie 😍😍

@theirmanager5204

Жыл бұрын

100% yes.

So a tip that you might not know, but my grandmother taught me: When you have a pie crust, temporarily semi rolling it on the rolling pin and then transferring it to the pan using the rolling pin is far more reliable. This prevents the tearing and uneven parts (as what happened before with the tearing) I think Julia Child was purposefully going for a thinner crust. When you quoted the timings and I saw the thickness of your crust, I knew it wasn't going to cook evenly. American pies in my experience tend to have thicker pie crusts than French. 1/8 inch/3mm isn't unusual in French cooking. In American, it's 1/4 inch/6mm. Honestly, it's more flex to be able to make a thinner crust and smoothly get it into the pan. Re making the pie filling from scratch: It is HARD, but not impossible, but it takes a very long time. The tips for if you ever attempt it are: Use smaller pumpkins. Use pumpkins from farmer's markets when they are in season and ask for ones that are good to eat. And destring the pumpkin really well and strain it. TT I learned all of that the very hard way. A shortcut, if you don't want to go through that is to use Kabocha, which tastes at least similar (though lacks some of the brightness in flavor--not that anyone notices around me), and you won't have to go through the destringing and straining process. On if pumpkin pie taste different from a can v. from scratch. I noticed the difference, but no one else in my family did. But I have freak taste buds. It is important, though, to realize often the canned version adds stuff, so be sure to read the label before adding ingredients. BTW, it might be sacrilege, but sprinkling a little bit of brown sugar on top before popping it into the oven sometimes gives it an extra browning.

@RB-od5iz

Жыл бұрын

Yes, definitely agree with partially rolling the pastry back around the rolling pin to help pick it up without it tearing.

@rusty41123

Жыл бұрын

Yes that was fun and cringy to watch him miss that a few times. Lord help him if he ever makes pasta.

@bahhumbug9824

9 ай бұрын

He has. @@rusty41123

The longer you're around cooking/baking you'll eventually come across the infamous Stella Parks pie dough recipe. It was enormous a few yrs ago, maybe 2017-ish, & EVERY chef was trying it out & they, along with every baker online, ranted & raved & SWORE it was **THE** best/easiest/most foolproof crust in existence. I had the EXACT same sizing issue as you did w/Julia's (Aunt Helen, apparently lol). It didn't matter which butter, what protein content there was in the flour, hot room/cold room - NOTHING made it work for me...until I did the math & increased the recipe by 1/4. NOW I'm on board, & agree it's awesome but ngl it DOES feel super weird to be the ONE person in all of the land whose pie dish is just ever so slightly larger than all the rest, eh?? 😂👍🏼

Pro Tip for pastry: freeze your butter first, then grate it into your flour. Suck it, Julia! Oh...and Skidmarks?? LOL

I will never ever ever get tired of you asking for bowls from the sky 😁

That was fun! Just an FYI: You can rewhip whipped cream that has gone liquidy.

@ninino86

Жыл бұрын

Yes! And also you can add unwhipped cream to whipped cream that has been overwhipped to loosen it. As long as it didnt become butter :P

@jvallas

Жыл бұрын

Can also stabilize somewhat while whipping with a little cream of tartar or lemon juice (acid). Since I’ve been making crème fraîche with cream & yogurt - and it sets up pretty firm - I’ve figured that’s a similar process to what’s going on with whipped cream & cream of tartar. Wonder how it would go to whip crème fraîche.

@megeles

Жыл бұрын

@@jvallas lemon whipped cream sounds tasty 😋

@jvallas

Жыл бұрын

@@megeles With luck, you don’t put in so much that it really changes the flavor.

My favorite pie crust recipe is the Pioneer Woman's friend Pam's pie dough recipe. It's very similar to the one you made here but the technique, adopted for a modern kitchen, makes it much easier! You mix it in a food processor and roll it out between two sheets of parchment paper, which prevents sticking and makes it easier to move into the pie plate. I recommend looking it up for your next pie!

@riverfortune1990

Жыл бұрын

Oh but make sure you dust your pie plate with flour first to prevent sticking!

@irmese06

Жыл бұрын

Commenting for future reference. Thanks for the tip.

@yasmindahall6714

Жыл бұрын

Yes! This is my go to pie crust every time I make a pie. Such an easy recipe

@bdavis7801

Жыл бұрын

🤔 Interesting I'll have to check it out!

@CatsPajamas23

Жыл бұрын

@@riverfortune1990 🤔 no.

I never use blind baking with "beans." One Thanksgiving, since I was the pie person for holidays, and against my mother's "witchiness," I made a praline pumpkin pie that used bourbon. She was so angry ... she wanted "normal" pumpkin pie. LOL .... The one with booze won! Sadly, I lost the recipe ... but now I'm going to try to find it. One day, you are going to be a great father who is very very patient and has standards. Happy Thanksgiving to you and your family!

This video had everything! A soggy bottom, stiff peaks and shrinkage. 😉 As an Aussie, I’ve never understood pumpkin pie and I will never attempt to bake one but the video, as usual was very enjoyable to watch. I also appreciated the disclaimer at the end that you didn’t eat all the pie. 🙂

@VickiTakacs.

Жыл бұрын

That’s okay as we will never eat that yeast stuff on toast. Big hug to you though. Vegemite? I tried it. I think the secret to pumpkin pies is trying many different kinds of it like mousse pie.

Regarding the use of canned pumpkin...I'm sure Julia has had the same experience that myself and many others (grandmother's included) have had - that roasting your own pumpkin just is not worth it. Pumpkin textures can vary by a lot - some are incredibly fibrous and stringy - and they sometimes have no flavor because they are bred for carving nowadays, not eating. Using the can actually ends up tasting way better than roasting a fresh one. I have seen numerous pros say the same thing. The only ones that roast their own pumpkins today are soccer moms that do it for instagram street cred.

@CRneu

Жыл бұрын

canned pumpkin is one of those things that you just shouldn't really bother with. Maybe try it once just to confirm that you dont ever wanna do it again. Ramen noodles are another one of those things. Also, ketchup. Just don't bother.

@RisingwoodsGal

Жыл бұрын

It's also difficult to get all the water out of freshly roasted 🎃 pumpkin.

@beadsbylara

Жыл бұрын

My mom once made pumpkin pie out of jack o lantern pumpkins, it was watery and stingy. I believe this is when I stopped liking pumpkin pie.

@katherinecollins9636

Жыл бұрын

My middle daughter stopped eating pumpkin pie when I made it with stringy grayish pumpkin we grew ourselves.

@callioscope

Жыл бұрын

Canned pumpkin is not pumpkin … it is squash these days. But then pumpkin is a squash, which is why the canned stuff isn’t stringy.

I always quadruple every pie crust recipe for this exact reason. It makes the same amount of mess and if you have extra, you can make cinnamon twists. :)

Hi Jamie, I have been following you since 2020 back when you only had a few thousand subcribers, I always thought you were one of the most authentic, humble and hilarious creators on youtube and I cant help but feel pride when i see how far you've come (200k!). I'm really happy for you man ! It's so grat seeing passionate people succeed in their respective fields while keeping such honesty and humility.

Along the way, learning to make pastry doughs I learned the value of the Poor circulation in my hands...my finger tips are Never warm so I don't need to worry about getting the dough too warm. 😉

God love you, my grandma used to make pumpkin pie including roasting and making pumpkin puree. One year she wasn’t feeling her best and I told I was bringing the pie. Sara Lee here we come. My grandma told me pumpkin pie was mine from then on. Homemade is wonderful but sometimes the stress is just not worth it.

It looks great! Maybe Julie wanted a super thin crust because the filling is fluffy and "lighter" that what is expected? Either way, I think you made the right call to double the crust recipe. The other thing I learned is in the restaurant, they'll remove a very thin slice of pie, knowing that it's going to be ugly, and then they'll slice the rest, which will look better when you slice it up.

@kimyoonmisurnamefirst7061

Жыл бұрын

French thing to deal with thinner crusts.

@uleubner

Жыл бұрын

The point about the difference between a glass pie plate versus a metal one in how it bakes is absolutely right. In many cases, Julia isn't *wrong*, she's just writing half a century ago and using very different equipment and relying on a very different variety of available ingredients. The other issue with the pie plates is the depth. You'll notice the glass pie plate is much deeper than the metal one. You need an extra few inches in the circumference of the rolled-out dough to have the circle big enough to come up the sides with enough to make a nice crimped edge. Which may, as discovered, require more dough. It may also help to be more slow and gentle in the rolling process. Trying to roll fast or pressing the dough out by pressing down hard tends to make a ragged edge, while a gentle rolling process, rotating the dough frequently, adding flour as needed to keep it from sticking, and even flipping the dough a few times during the rolling process will all make it come out smoother. A few drops more water, for a more pliable dough, can also help.

@jessicadesmarais9256

Жыл бұрын

@@uleubner Yea I think that was the issue with the recipe. I have that same pie dish and it is a very deep pie dish and would require more dough than a more shallow pie pan.

I love when you enjoy eating what you cooked. It's apparent by the look on your face that you're enjoying your creation. 🥧🙂

This was my mother's trick when she screwed up pie dough/crust. She forked the bottom, and then baked the shell. While the shell was cooling, she made double patches of cooked pudding. She filled the shells with the cooked pudding and refrigerated the pudding pies. She didn't cover the pudding since we all liked "pudding skin". At the holidays, she made vanilla pudding, added pumpkin pie spice and used food coloring to tint it dark orange. At Christmas, it was tinted red with peppermint and the chocolate with wintergreen. At New Year's it was made to taste like a Brandy Alexander. We didn't mind the screw up of the dough. We were only interested in the pudding filling.

Metal pie dishes never fail. I gave all my glass ones away. Just love your videos.

You make your fellow Canadians so proud 🥰

The problem is not the recipe it's the size of your pie plate. The sides are much higher than an older 9-inch pie plate would have been.

@eyeonit469

Жыл бұрын

My first thought as well. My mum's pie plates from that era are quite shallow compared to these ones. And of course lard instead of butter.

@oh.mylanta.

Жыл бұрын

Agreed. He's absolutely using a deep dish pie dish.

Two tips, which may have been said elsewhere already: 1. You can use the blade of a thin sharp knife like a paring knife instead of a toothpick if you don't have a toothpick. Or you can use a bamboo kebab skewer if you have any of those hanging around from a summer barbecue. 2. To get the first piece of pie out neatly - cut TWO pieces. When you go to lift out the first one, since the second one is also free of the rest of the crust and filling, it can move a bit with the first one as you lift it out, so it reduces the stress on the rest of the pie. You almost always will get a nice looking slice out first time that way.

my mother has a recipe she has used as far back as i can remember in these last 50 odd yrs and it's an eggnog pumpkin pie with eggnog whipped cream. paired with a chocolate chip pecan pie to die for xD

@VickiTakacs.

Жыл бұрын

Nox 2688 Now that is bloody brilliant and creative. Did she make the eggnog herself? I just heard homemade is very much better. I will definitely look for this recipe. And the chocolate chip pecan pie sounds great too. Have you ever tried that chocolate chip cookie recipe that has dried cherries and almond slivers in it called Chocolate Coma Cookies? My favorite cookie recipe.

My Grandmother told me cold hands and ingredients make the flakiest pie crusts. 🥧 Cold hands, warm heart ❤ Bon Appetite!!!

NO ONE could ever call you a quitter! Well done Jaime, you are a treasure. Cheers

congrats on 203k!!! the algorithm is in your favor right now. i’m so glad you put in all these years of consistent work, next year i hope it really starts paying off🥺💕 i’m so glad i found your channel and got to binge all your vids

Jamie, you have become an expert at analyzing what happens in the process. You should be proud! Happy Thanksgiving!

Anna Olsens pie crust are no fail! A tried and true Canadian chef. She has the best crust and I use it for my own pies and butter tarts. 🇨🇦🤗 great job. Pastry is hard.

I'm glad he enjoys his creations, no matter what they look like.

If you want to keep your pie crust from shrinking, replace half of the butter with shortening and add another pinch of salt and sugar.

@jvallas

Жыл бұрын

Or lard

Jamie, as always this was heartbreaking and hilarious! Happy Thanksgiving and let the countdown to gingerbread house season begin! ❤

@antichef

Жыл бұрын

The countdown is on!! 😅

@annalynn9325

Жыл бұрын

Cooks Illustrated has a gingerbread house, an issue from the ‘90s I think. I spent 36 hours on it in the year 2000, allegedly

I do know that the French like their pastry very thin or fine. That’s what makes it so hard to achieve. I really appreciate how hard you work at these recipes- the four attempts at the strawberry roll were epic and heroic. Great job each time, Thankyou 😊

My pecan pie recipe uses brown butter, molasses (which is the real key to perfection) and a mix of light and dark corn syrup so I know for a fact that Julia Child has the right idea with that molasses.

I was hoping you would make this before Thanksgiving! My mom has been making this pie every year for Thanksgiving for as long as I can remember. She calls it "the Stressful Pie" because of the way Julia writes her recipes. I made my own for the first time this year for Friendsgiving and it felt so special. For all those watching and feeling daunted, once you get past the crust it's really not that hard. It's a fantastic pie, give it a try! Edit: I'm just getting to the dough-rolling segment. You're not at fault! The recipe is definitely not enough to half the dough and still be the right thickness. I prefer a slightly thicker crust anyway because it just tastes so good. I find that Sally's Baking Addiction's recipe makes the perfect amount of dough and it always comes out great.

It makes my day when I get the notification for your videos. You're amazing and funny and messy and I'm here for it 🇬🇧🇬🇧❤️

I'm 75 and have made many pies. I have never "blind baked" a crust. Mine always turn out perfectly.

I am a lazy pastry maker. For this type of pastry, I grate cold butter into the bowl of dry ingredients, toss, add the liquid, compress into a ball, cover and chill until required. Get compliments on my pastry skills. Also use the grated butter method for things like scones. Try for yourselves

You are way better at making pumpkin pies than I am. There was a time where I made one, and it looked fantastic. Absolutely great. Then we all took a slice to eat. That was the time where we all realized I had forgotten to add sugar.

We love all you vids Jamie, and especially when you double down & re-make a disappointing first effort! Like others have mentioned, sharing yr progress has been entertaining & so proud of yr accomplishments. Many of us have fond memories of going through same process to become the experts we are now! It’s wonderful to become a great really baker & cook! Great food is a happy part of our family life & memories!

Don’t ever stop the bowl throwing. Priceless!

I really appreciate you showing your mistakes and then correcting them. It's a good reminder that learning to bake is a process.

Always entertaining and informative Jamie

I have silver fox brother, but he's named the green manalishi and he's a beast when it comes to baking and other thingys. Have a great thanksgiving with the wifey and family.

@Yolanda8419

Жыл бұрын

I have the cast iron brother and he definitely is a beast. Bought it on March, never changing it. Happy cooking my green manalishi brother.

@Dandan-in5rb

Жыл бұрын

I have the black fox, and I still haven't used it 🙃 But that's about to change with red velvet cake next week. I need to name it...

@la1163

Жыл бұрын

@@Yolanda8419 I will and you have a great and happy thanksgiving my cast iron brother .

@la1163

Жыл бұрын

@@Dandan-in5rb My sister has a black one and she named it Ancalagon the black. She'a J R R Tolkien fan. Happy thanksgiving with the family.

@Dandan-in5rb

Жыл бұрын

@@la1163 oh what a fabulous name! I'm going to call it Barbosa the black (huge PoC fan) thank you for the inspiration! Have a lovely thanksgiving!

I've had a love/hate relationship with making pie dough. Seriously, just easier to by ready made store bought to say the stress and hassle...but you REALLY do make me want to give this recipe a go. Love the pumpkin filling too. never thought to add beaten egg whites to it. Love that you show us all your trials, failures and successes. Gets us inspired. Great job, keep em coming.

A great trick to transferring pie dough into a pie dish, is to roll the dough very loosely around the rolling pin, then trasfer the dough, in a rolling motion in the opposite direction into the dish.

Perfect, the show where you get to laugh at kitchen catastrophes. Quite suitable as I just dropped my dinner on the floor and neither have the energy to start over or anything quick and easy in the cupboards.

What I admire the very most about you is that you never give up.

Julia made it look so easy. The results of the hard work are addicting though! I’ve had good luck with a bit of oil spray inside the bottom shell just before filling for this and other wet fillings.

Brown sugar is just white sugar with molasses re-added. So the whole white sugar then adding molasses thing is...just...making more brown sugar. Kind of an odd way of going about it, but Julia did a lot of things slightly odd. I learned this when I was living in the very remote Frank Church wilderness and had to prepare baked goods. We didn't have brown sugar but we had white sugar and molasses. Just add them together and mix with a whisk or a fork. BOOM! You have really good brown sugar to whatever "darkness" you want.

The final product looks delicious! Congratulations, Jamie

When you’re transferring the dough to the pie dish, it also helps to put the dough on the rolling pin first, and then roll it out. Classic tip.

King Arthur baking company says: The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.

I came across your cooking videos a few months ago. I love watching them!

Happy Thanksgiving to you ❤️ Thank you so much for this recipe, I have to try it.

Vincent Price also wrote cook books and has a pumpkin pie recipe that is very nice.

what an absolute unity of a man

Jamie you didn’t have enough pie crust because that’s a deep dish pie plate not a regular depth pie plate. I’ve made this mistake many times. 😉

Freeze your butter, grate your butter on large side, rub it in delicately only till the flakes are about half. Add really cold water. Bring it together, cling film. Fridge it for 30 minutes only. Like crispy pastry. Woo hoo, every time 😀

@MsAnpassad

Жыл бұрын

Swap the butter and liquid for creme fraiche instead.

@miket4560

Жыл бұрын

My Gram said it best, the coldest ingredients and cold hands make the flakiest pie crusts. Keep everything cold but your heart. ❤ Can't go wrong.

@VickiTakacs.

Жыл бұрын

@@MsAnpassad I’m with you.

Your progress & dedication are inspiring. Im happy to see the comments about 1) the difference in pie dishes 1980 vs 2022 & 2) the thickness of pie crust (Europe vs America). So glad it all worked out.

It looks amazing!!

I've been making pumpkin pies for years and never blind baked the crust. Only blind bake for pie fillings that are cooked on the stovetop like lemon meringue. And definitely roll out the dough between wax paper only turning quarter turns to keep a circle shape. But as always you are entertaining to watch.

@lorihagerty7833

Жыл бұрын

Right on!!!! I’ve never blind baked a pumpkin pie.

@GomushinGirl

Жыл бұрын

Blind baking is important anytime you're dealing with a custard, which pumpkin pie is ~ the water content from the custard can cause soggy crusts otherwise.

@egyptiansushi

Жыл бұрын

Hmm, did you watch the video? He blind baked and it STILL was raw. He should have blind baked it even longer. A crispy crust is great, I'd always blind bake. In the end you can pop the whole pie out of the pan and hold it by the bottom! Impossible without blind baking

@debbiel7736

Жыл бұрын

@@egyptiansushi the reason it was still raw was because it was much to thick. Yes I did watch the video.

@egyptiansushi

Жыл бұрын

@@debbiel7736 so if he wants this thick crust I guess he needs to blind bake more

Congratulations Jamie. It truly looks delicious but Thanksgiving in my family is difficult 😫 and traumatic enough without adding that pie to the mix. 🤦‍♀️

I have nothing but respect that he keeps going back if the result is lacking

Wonderful! Happy Thanksgiving Jamie!

I think I know why the recipes aren't lining up with the equipment, that looks like a deep dish pie plate.(or at least by J.C. standards). I have some of my grandmother's 9" pie plates and they're maybe 1.5" deep...maybe. (I don't have a measuring implement handy to fact check that). New pie dishes give us deep thick slices. Which is more *aesthetic* and 'murican.

@vxb01

Жыл бұрын

That extra dough required is gonna affect your backing times as well. Love your content, ty for sharing!

@coral9872

Жыл бұрын

100% He's using a deep dish pie pan.

I’d love to see your workout routine. I’d be fat as the proverbial Christmas goose if I cooked and consumed all this rich, French food! 😆 Yum! Thank you

@VickiTakacs.

Жыл бұрын

Its not what they tell you that makes you fat. It’s wheat and sugar, not butter or cream.

@bahhumbug9824

9 ай бұрын

Well, he does have a tattoo of a bicycle so I'm gonna go out on a limb and say that's a major part of it. Unless a liposuction machine drops from the ceiling along with the bowls.

My 3-year-old loves your videos and has picked up the phrase "order up!" from watching these videos.

Thank you so much for always pushing thru. I think that's what has inspired me to get cooking and baking again ❤️ thanks!

I just learned that you are Canadian through your old Poutine video.

Everyone’s Grandma! Smears! and that sob story. 😂 ❤ I’m already laughing.

Rolling pie dough is an art.

Omg I get so invested in your outcomes!

Chef here, you can actually not buy a pumpkin and make it yourself and it turn out as good as canned. It's impossible. You can get a little close with pumpkins grown for eating and pureeing over carving, but it will never compare. The reason why is because Libby's uses a proprietary cultivar for the Dickinson Pumpkin that is beyond perfect for specifically pumpkin puree, which basically means that only Libby's owns the best pumpkin in the world and no one else can make or grow it just like them.

@notthecheshirekat2596

Жыл бұрын

All very true. If you’re ever in the mood for a laugh, watch someone try to make pie out of their jack-o-lantern pumpkin. How do I know it’s a riot? Tried to do exactly that, it was somewhere around hour four of trying to get the God-awful goop to look and taste like canned, when I admitted defeat. Complete and utter failure, but I did learn about the commercial pumpkin industry.

@jvallas

Жыл бұрын

My son-in-law every year tells me to sell my pie, he loves it so much. This is not about bragging rights, but the fact that I use pie pumpkins from scratch. I kind of disagree with it being impossible. Edit: maybe Libby’s has a better flavor, though. I haven’t used it in a while.

@philipmorrow3053

Жыл бұрын

Not true at all. Try a Cherokee Tan Pumpkin or another heirloom one. There is a whole great big world of produce out there from all over the world just waiting for you to discover them.

@VickiTakacs.

Жыл бұрын

@@jvallas Don’t put your’s down. Most folks wouldn’t know a pie pumpkin from a carving one but there are pumpkins out there that are delish just roasted with a bit of butter, sugar, and cinnamon. Do you grow your own? To be honest I find it very discouraging that so many today are so quick to dismiss anything that requires a bit of effort like Julia’s recipes. Even Jamie has done this and it does not bode well for our future. I just trust her and go there. I am always bowled over by her knowing her stuff and her creativity. Try that Chantilly with apples if you haven’t. Unreal good.

@jvallas

Жыл бұрын

@@VickiTakacs. I don’t grow my own but have used farmers’ market or CSA pumpkins the last couple years, and I think I’ll stick with it. Probably deluding myself, but I feel they’re better than Walmart! 🥴 And I’ve gotten a few regular squashes from them, so that satisfies my savory craving. Yes, your recipe sounds like one I need to look into!

I tried it this year for Halloween because i needed some additional stress ... Annnddddddddddd..... It killed me 🤭🤭 so you did a wonderful job 👍👍🥧🥧

Great job, Jaime, I love the addition of rum. I'll have to give this recipe a try. The "all American" pumkin pie recipe is the recipe found on the Libby's pumpkin can, the plain pumpkin, not their already spiced pumpkin. Classic, dependable and very nostalgic. Happy Thanksgiving! 🦃🍁🍗🥧

Hi Jamie always fun to watch

Skidmarks?... That will definitely be a new take on dough preparation.

@Fatamorgana420

Жыл бұрын

And an appetizing one at that...

@skrattherat1

Жыл бұрын

🤣

Julia’s pie pans were not as deep. Seriously just throw the whipped cream on and all is good. Love this program you guys keep up the great work.

I’m so proud of you for giving it another go 🤘🏻

Wow!! Julia Child's Aunt's Fluffy Pie was AMAZING!! I'll never make a regular pumpkin pie again. Everybody loved it. I had no booze available, but it was still sublime!

I think your pie pan may indeed be 9", but it also may be deeper than the 9" dishes Julia used. Pie pans/dishes are sometimes deeper now than they were in the past. That may explain the discrepancy between the recipe and what fills up your pie dish. I have some glass pie pans from my grandmother which appear the same size as yours, but aren't nearly as deep.

@rebeccaharvey7001

Жыл бұрын

That was what I was thinking. His dish looks a good inch deeper than my pyrex.

@lorihagerty7833

Жыл бұрын

Agreed!

@danadagostino948

Жыл бұрын

My thoughts exactly - that's a deep dish pie plate. Regular pie plates are typically 1.5", while a deep dish plate is 2.25".

Ready for some pie! Two cameras! Put ice in your water. Use your food processor. That’s all I have.

I love the chaotic energy of these videos

I'm so glad your channel has blown up! I new it was gonna happen! Congrats Jamie! 👏

It's getting harder and harder for you to stand up, too? I'm a pediatric nurse so I'm up and down all day frequently groaning at my flipping knees at the humor of the parents (don'tblame them, it'spretty damn funny). In other words - I feel you, Jamie!