LAURA.
LAURA. THANK YOU SO MUCH. SPEND LIKE IT MATTERS.
YES, A PUMPKIN PIE MIGHT BE
KING THIS WEEK BUT IT'S NOT THE
ONLY PIE WORTH BAKING.
WE KNOW THAT RIGHT.
THE BOOK ON PIE IS FILLED WITH
UNIQUE CRUSTS AND FILLINGS THAT
YOU CAN TRY.
I RECENTLY TALKED TO THE AUTHOR
AND NEW YORK TIMES CONTRIBUTOR
AARON JEAN MCDOW ABOUT THIS NEW
BOOK AND GOT A LESSON ON HOW TO
MAKE THAT EXTRA FLAKY CRUST.
CHECK IT OUT.
I'M SO EXCITED ABOUT MY BRAND
NEW BOOK THE BOOK ON PIE WHICH
IS EVERYTHING YOU NEED TO KNOW
TO MAKE PERFECT PIES.
>> THE IDEA OF THIS BOOK IS
IT'S MORE THAN THE SUM OF ITS
PARTS.
SO IT HAS 40 GREAT CRUST
RECIPES, 50 TOPPINGS AND
FINISHES AND ONE HUNDRED AND
FORTY FULL PIES.
BUT YOU DON'T WAIT A MINUTE
WAIT A MINUTE WAIT HOLD ON.
40 CRUST RECIPES YOU HEARD
RIGHT?
>> I DIDN'T KNOW THERE WERE
THAT MANY WAYS TO DO CRUST.
THERE ARE SO MANY IN FACT I
HAVE A CEREAL TREAT CRUST LIKE
MARSHMALLOW CRISPY TREATS.
I HAVE A CRUST THAT IS GLUTEN
FREE.
I HAVE A VEGAN CRUST.
THERE ARE ALL KINDS OF WAYS PIE
IS FOR EVERYBODY.
SO I WANTED TO MAKE SURE I HAD
IT ALL COVERED .
WOW.
AND YOU'RE GOING TO SHOW US
SOME DIFFERENT PIES TODAY.
I AM.
IN FACT I THOUGHT I'D SHOW YOU
REALLY QUICK HOW TO MAKE MY
PIE.
I DON'T BECAUSE I THINK THAT
THAT'S THE PART THAT ALWAYS
INTIMIDATES PEOPLE THE MOST.
BUT ACTUALLY I CAN MAKE IT FOR
YOU IN JUST A COUPLE OF MOMENTS
WHILE WE'RE CHATTING HERE AND
SHOW PEOPLE JUST HOW EASY IT IS
.
I'VE GOT THAT ONE AND A QUARTER
CUPS OF ALL PURPOSE FLOUR IN MY
BOWL AND A QUARTER TEASPOON
OF FINE SALT.
I DON'T ADD ANY SUGAR MY PIE
DOUGH BECAUSE THAT WAY I CAN
USE THE DOUGH FOR BOTH SWEET
AND SAVORY APPLICATIONS.
AND I THINK THE FILLING IS
SWEET ENOUGH.
>> I'M ADDING ONE HALF A CUP
OF CUBED COLD BUTTER AND THIS
IS A VERY TECHNICAL TERM.
>> I'M GOING TO INTRODUCE YOU
TO.
NOW WHAT WE DO IS WE SQUISH THE
BUTTER, WE SQUISH OUR KIND
OF COOKING, JUST SQUISH WHICH
YOU KNOW THERE IS A TECHNICAL
TERM FOR THIS WHICH IS CUT IN
OR RUB IN THE BUTTER.
BUT MY NIECES CALL IT SQUISHING
AND I THINK THAT THAT MAKES IT
A LITTLE BIT MORE FUN.
SO WE JUST KEEP SQUISHING THE
BUTTER UNTIL THE PIECES ARE
ABOUT THE SIZE OF WALNUT HALVES
AND THAT'S A LITTLE BIGGER THAN
SOME RECIPES SAY SOME RECIPES
SAY TO DO IT THE SIZE OF PEAS.
BUT WHAT WE WANT IS A REALLY
FLAKY CRUST.
AND WHAT A LOT OF PEOPLE AT
HOME DON'T REALIZE IS THAT THE
LARGER PIECES OF THE FAT INSIDE
THE DOUGH ARE THE FLAKIER CRUST
IS GOING TO BE.
>> SO THE IDEA IS NOT TO BE
PERFECT AND SMOOTH IT OUT.
LET THAT BE THERE.
NOW HOW DO I KNOW YOU'RE WHILE
YOU'RE SQUISHING CAN YOU TELL
US HOW DID YOU GET STARTED
BAKING PIES WHERE THIS PASSION
COME FROM?
I BAKED MY FIRST PIES WHEN I
WAS ABOUT 14 YEARS OLD WITH MY
GRANDMA JEAN.
>> AND WE JUST WE'RE DOING IT
FOR FUN.
AND I JUST COMPLETELY FELL IN
LOVE WITH THE PROCESS.
BUT I ALSO FELL IN LOVE WITH.
IF I'M BEING HONEST, THE
FEELING THAT I HAD THE FIRST
TIME MY GRANDMA AND I WALKED
INTO A PARTY AND I WAS CARRYING
A PIE THAT WE BAKED AND
EVERYONE'S EYES WENT STRAIGHT
TO THE PIE AND I THOUGHT I WANT
TO DO THAT FOR THE REST OF MY
LIFE.
I WANT TO MAKE PEOPLE'S EYES
LIGHT UP AND JUST GET SO
EXCITED.
AND I THINK PIE IS ONE OF THOSE
THINGS THAT DOES THAT IN SUCH A
UNIQUE WAY.
KIDS GET EXCITED AND FULL GROWN
ADULTS JUST THEIR JAWS DROP AND
THEY GET ALL EXCITED.
AND THAT IS SUCH A GREAT
FEELING.
THAT'S BEAUTIFUL.
SO I SEE YOU'RE DONE SQUISHING
AND YOU ADDED WHAT WAS THE
WATER LIKE?
WAS THAT ROOM TEMPERATURE?
>> GREAT QUESTION.
I ADDED NICE ICE COLD WATER
BECAUSE IF THERE'S ONE PIE
DOUGH IT'S THAT IT LIKES TO BE
COLD WHEN IN DOUBT CHILL IT OUT
IF IT'S NOT COLD WHEN IT HITS
THE HEAT OF THE OVEN IT JUST
MELTS AND INSTEAD OF MAKING
THOSE FLAKY LAYERS SO YOU CAN
SEE I LIKE TO MIX MY DOUGH BY
HAND.
SO I'M ALREADY DONE HERE.
CHECK OUT.
YOU'RE DONE.
I'M DONE.
SO WHY IS THIS SO INTIMIDATING
?
WHY DO WE GO OUT AND GET.
BECAUSE I JUST BUY THE SORBONNE
I LIKE THERE'S NO WAY THIS
COULD BE THAT WAS SEEMED SO
DOABLE.
>> WELL AND THAT'S THE THING I
THINK IT ALL COMES DOWN TO
TECHNIQUE.
SO THAT'S REALLY WHAT THIS BOOK
IS GOING TO GIVE YOU AND TEACH
YOU OR THE LITTLE TOOLS THAT
YOU NEED THE TIPS AND TRICKS
THAT YOU'RE.
I LIKE TO SAY IT'S GIVING
PEOPLE THOSE LIGHT BULB MOMENT
WHEN YOU READ THIS TEXT I HOPE
THAT THERE'S SOMETHING THAT YOU
REALIZE YOU KNOW, I WASN'T
DOING THAT.
THAT WAS THE ONE THING THAT I
HAVEN'T BEEN DOING.
SO IT HAS A LOT TO DO WITH
PATIENCE.
MAKE SURE THE RECIPE SAYS THE
CHILL FOR 30 MINUTES.
DON'T TRY TO SKIP THAT DOWN TO
FIFTEEN.
DON'T TRY TO SKIP IT ENTIRELY.
AND THAT'S WHAT I THINK PEOPLE
ARE DOING AT HOME A LOT.
RIGHT.
AND YOU SAID THAT YOU HAD IN
THAT BOOK MORE THAN 100
RECIPES.
SO YOU HAVE A FEW OF THE
FLAVORS THERE WITH YOU.
I DO.
I DO.
SO IN FRONT OF ME I'VE ACTUALLY
GOT MY BLACK BOTTOM CORN PIE
WHICH HAS A DARK CHOCOLATE
LAYER ON THE BOTTOM.
AND THEN OUR TYPICAL CLASSIC
KIND OF PECAN PIE ON THE TOP.
SO, SO GOOD.
I'VE GOT MY BROWNSHIRT CHESS
PIE WHICH IS A LITTLE
UNEXPECTED FOR THANKSGIVING BUT
WILL REALLY MAKE PEOPLE HAPPY.
HERE'S A GREAT PIE LOOKING
FORWARD PAST THANKSGIVING MY
WHITE CHOCOLATE PEPPERMINT PIE
WHICH IS SO MUCH FUN FOR THE
HOLIDAYS.
THE WINTER HOLIDAYS COMING UP.
SO AS YOU CAN SEE THE PIE
ABILITIES ARE TRULY ENDLESS.
THEY'RE SO MANY OPTIONS OF WHAT
YOU CAN DO.
AND I WANT TO SHOW YOU ONE LAST
LITTLE THING WHICH IS MY PIE
PARTY TRICK.
IF A PIE IS BAKED PROPERLY IT
SHOULD BE ABLE TO POP RIGHT OUT
OF THE PAN AND LOOK AT THAT
JUST POP THIS ENTIRE PIE RIGHT
ON OUT AND THAT MAKES IT A LOT
EASIER TO SLICE THAT PIE TOO.
>> HOW DO WE GET HOURS TO DO
THAT?
>> IT'S ALL ABOUT PROPER
BAKING.
I FIND THAT PEOPLE AT HOME
THEY'RE SO NERVOUS ABOUT
BURNING THEIR PIE BUT REALLY
PIES LIKE TO HAVE A LONG TIME
IN THE OVEN IF THEY'RE NOT IN
THE OVEN LONG ENOUGH.
THEY ARE NOT GOING TO GET THAT
CRUST BAKED.
AND THAT'S A VERY COMMON
PROBLEM WITH A RAW OR A SOFT
BOTTOM CRUST INSTEAD OF A
REALLY GOLDEN CRISPY ONE.
>> AND YOU'LL TELL US
SPECIFICALLY HOW TO DO THIS IN
THE BOOK?
>> YES, ABSOLUTELY.
WE TALK ABOUT ALL THESE
TECHNIQUES PAR BAKING WHICH IS
TO PARTIALLY BAKE YOUR CRUST
BEFORE FILLING IT ALL THE
THINGS YOU NEED TO KNOW TO GET
THERE BECAUSE IDEALLY YOU
SHOULD BE ABLE TO HOLD A PIECE
OF PIE LIKE A PIZZA GIRL.
>> I LOVE YOU.
>> OK.
JUST BY ONLY A FEW SECONDS.
BUT WHAT'S IT LIKE WORKING FOR
THE NEW YORK TIMES?
BECAUSE IT'S SUPER POPULAR A
DREAM COME TRUE AND WE JUST
FOUND OUT ACTUALLY THIS WEEK
THAT THE BOOK MADE THE NEW YORK
TIMES BEST SELLER LIST IN ITS
FIRST WEEK OUT IN THE WORLD.
>> SO IT'S SO MUCH FUN TO WORK
THERE AND FOR ALL OF MY
DIFFERENT CLIENTS AND GET MY
RECIPES SEEN BY SO MANY MORE
EYES WHICH IS THE GOAL WAS SO
AWESOME.
>> I CANNOT WAIT TO BAKE PIE
NOW WE CAN DO IT AND WE ARE
JUST GETTING STARTED HERE ON
NEW DAY.
YOU'LL WANT TO WAIT BEFORE YOU
GO OUT AND BUY THIS YEAR'S TOY
BECAUSE COMING UP NEXT WE HAVE
A LIST OF TOYS THAT WILL
ENTERTAIN YOUR CHILDREN AND
STIMULATE THEIR BRAINS.
AND A LITTLE LATER IN THE SHOW
WE'RE GOING TO