The Secret to Crispier Pie Crusts

You’re passionate about cooking. We’re here to help.

And while you’re at it...

[titus]

Bottom crust on Pot Pie is so important too! Many restaurants leave out the bottom crust and it is just not the same.

[booogs]

i was waiting for the sous vide, but this was the chef steps video format that i've missed. actually going to like this video.

[fabiokelm]

More of this, please! These little helpful tips is what got me in the channel!

[jessfox]

Perfect video with no drawn out boring back stories or quoting the obvious like we’re all thick or age 5! Thank you 🙏

[SilentReflection]

I'm gonna seriously destroy the competition this Thanksgiving.

[alson]

A video for that pot pie please :) looks so good!

[thebassrogue]

we in Brasil add a little bit of a alcoholic beverage (like vodka) so the alcohol evaporates and makes the crust really crunchy

[atsstockburn]

Short concise, and some fun. Rock it brother.

[quityojibbajabbaa]

Wait! So, you're telling me I can get crisp pastry without Joule?

[daniman]

I was ready for something like this - "Well, the secret to crispier Pie Crusts is cooking them Sous-Vide with Joule..."

[cloudnosh]

gotta love some grant! wish they made more casual videos where they just messed around in the kitchen.

[PrInCeOfPiaNo]

You missed the most important last step. To place it in a freezer bag and sous vide it for at least 12 hours or best overnight

[TimothyOTool]

"And the third step, that's right, sous vide."

[SpartanMJO]

to be honest I like soggy bottoms.
I expect a follow up sous vide pie video within the week

[TrevorXstyle]

Y'all are really beating the sous vide jokes into the grave

[AnhTrieu]

How about replacing some of the wet ingredients with Vodka?

[expired_poppers]

"Nobody likes a soggy bottom", totally agree, and always nice to have a hard top

[reececrump]

after reading the thumbnail my mind was like "FIRE AND BRIMSTONE"

[biggdaddy]

Where did you get the high sided pie pan? Would like to get one myself

[lathyrusloon]

But what is the time breakdown? If I'm adjusting my recipe to having a 3step baking process, do I subtract time from the second bake for the third step? or reorganize it completely?
Should the first bake be shorter now because we're pushing it back up to the high temp at the end? this isn't informative enough to actually help!