Sprinkled Episode 7: Perfecting Pie Crust

Sally McKenney Sprinkled Episode 7

The key to making great pie is… GREAT PIE CRUST!

Do any of these sound like you?

  • You’re intimidated by pie crust
  • Your pie crust never turns out
  • You don’t have the faintest idea how to make pie crust

Today, in Sprinkled episode 7, I’m spilling ALL the beans for perfecting pie crust and it begins with a solid pie crust recipe. I teach you how to lattice pie crust and create a beautiful design using a leaf cookie cutter. This 15 minute video tutorial is my longest episode yet, but I want to make sure you walk away 100% confident in your pie crust abilities.

Because you can master pie crust on the 1st try!

Lattice pie crust design on sallysbakingaddiction.com

Leaf pie crust design on sallysbakingaddiction.com

Episode 7

Episode 7 recipe: Buttery Flaky Pie Crust and Deep Dish Apple Pie

Do you prefer all butter pie crust? You can use my butter pie crust recipe and apply the same tips shared in the video. Let me know if you find episode 7 helpful!

What is Sprinkled?

View all Sprinkled videos.

Earlier this year, a video production crew filmed me at work in my kitchen. Most of the time was spent filming step-by-step recipe tutorials, but they also filmed me working, writing, photographing, and recipe testing. The series is called Sprinkled. 🙂 For the recipe tutorials, I selected my favorite blog recipes ranging from cookies and cake to brownies and pie.

Coming Next: Episode 8

Get ready for Christmas cookies! Check back in December for the Sprinkled final episode.

Brown butter sugar cookies with extra sprinkles

Sprinkled episodes are featured every month on my blog in partnership with my talented production & multimedia crew, Grateful & Co. Want to stay updated? Subscribe to my blog and each new blog post will be emailed to you on the day it’s published, including when a new Sprinkled episode is live! Sprinkled photos and videos by Grateful & Co 🙂

54 Comments

  1. YO Sally!
    I LOVE this recipe. I’ve been having a little trouble with the dough tearing/cracking when I’m rolling it out. Sometimes I can’t really move it around or put it in the pie dish without tearing it. Am I not adding enough water? Idk This video is awesome and I know I am the one screwing it up lol

    1. Hi Joe, I’m happy to help. Whenever readers are having trouble with pie dough– it’s cracking, too dry, falling apart, etc– it’s usually because there wasn’t enough water in the dough. 1/2 cup of ice water is my baseline. When in doubt, add more ice water. When cutting in the butter and shortening, less is more. Don’t overwork them. Make sure both fats are very cold. I hope this helps for next time!

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