Our Favorite Gear for the Perfect Pie | America’s Test Kitchen (S24 E9)
Ingredients are important, but the real secret to a perfect pie may lie in the tools you use.
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I'm just shocked that they managed to find something at William Sonoma that costs only $23
I have never baked a pie😢 what are pie weights? And how do you use them?😢
Pie Weights try MARBLES, they can take the heat & dirt cheap, .
$32 for pie weights? I have got better pie weights than those for *literally pennies*.
I just use gravel
Still promoting nonstick with PFAS forever chemicals? Doesn’t last long, cannot be recycled, pollutes people and the Earth, never degrades. Shameful! Americas Toxic Kitchen?
Did Julia take over this channel?
A bag of beans and a less tapered pin.
My rolling pin was my shop project in 1958. Laminated maple, 4'" diameter, so heavy you don't need to apply pressure. Refrigerates well too. Thanks for your instruction, Mr. Davis, the nine-fingered woodwork teacher. My two kids have both informed me that they intend to fight over the roller when I die. Good luck, kids.
A good heavy rolling 🤣 pin 📍 also doubles as a good tool to konk a husband that will not listen 👂 on the back 🔙 of the head………..😮😊❤
wow this video sucks
Pennies are great pie weights. It was recommended by Cooks.
I knew the maple dowel was gonna win. I have one that my dad made for me MANY years ago. It works better than anything else I’ve ever used.
❤❤❤❤
Pie beans created by Erin Jean McDowell are what I’m saving up for!
The opening line is a slap in the face to those who have made pies for decades and their pies are amazing compared to store and restaurant bought.
Next the products rt weight. Shows lack of knowledge rt who may be the audience. I'm sure over 75-90 % of those who started to watch this episode quit when y'all didn't explain those bowls etc rt weight. Views vs likes prove this. The small # of likes are those who knew about this weight bowls those who didn't once they knew u two were NOT going to explain either quit watching and or didn't leave a thumbs up, … we can't tell # of thumbs down?
That exact weight of a pie (or any food product) from a business is needed only to make that product (pie) to taste exactly the same for each customer.
True baking rt crust (most baked flour) food needs to be measured but the crust is secondary to the filling rt pies taste.
I learned how to make pies over 60+ years ago via Grandma(s) and my great grandmother(s). I've never found any fancy product pie that comes close to home made! By the age of 7, i and most of my siblings and cousins, each of us could follow a pie recipe and make a pie (with permission and adult nearby).
Once someone has made a few pies it becomes easy. Unless of course when the teachers don't cover how the "weight" bowls are used. Those who knew how those wt bowls are used BEFORE u watched this episode please think back to when you didn't know before replying!
To much of a "trade fair" this time. What is the real advantage of the promoted products to traditional gear? A normal wood or marble rolling pin is just fine. Any thin metal baking form woud easily transfer heat. If it is blackened, not shiny, the heat would even transfer better. Cheap ceramics or glass forms are not much worse if you cover the pie with aluminum foil for a while to allow the bottom heating up. To bake empty pastry the good old cheap baking peas will do the job.
Not a need. Just ask your grandma-ma's. They used any pan, garden pebbles and lumber dowels. No over-priced foo foo in the kitchen.
I have a bunch of glass marbles. I guess those would work.
Pie pan link is not for Williams Sonoma
I'm sorry, but a couple of bags of dried beans are a lot cheaper than those ceramic pie weights and work every bit as well
A bag of dried beans works perfectly fine no need to spend money go to Aldi‘s. You could find them cheap there reuse them again and again.😁
What happened to using beans for pie weights? Soo inexpensive.
The big question I have is the best technique for cutting a pie.
$32 for enough ceramic pie weights for a single pie crust? I think I'll be sticking with the $3.99 dry beans that I've been using for over a decade.
The pie plate in the link is not the pie pan that you talked about in the video. Why? USA Bakeware makes great products, but it's not what you talked about in the video. Also, you called it a pie plate, but it's actually a pie pan because it's metal.
The link to the pie plate in the description is not to the same item shown in the video. Its to a generic USA bakeware pan, not the William Sonoma
Pie weights that cost $$$? How about the tried & true “reuse them every time” dried beans?
I have an ancient pie roller I think from the 70’s. It’s wooden nice way to it and has separate handles in the middle rolls and I love it.
First