Food52’s resident baking BFF Erin McDowell answers all of your biggest baking (and non-baking!) related questions in this episode of #BiteSize. From pie crusts to croissants, butter, aioli, and everything else in between, we dove deep into the comments section to unearth your most burning issues. Did we miss any? Ask away in the comments!

For more Bake It Up a Notch: https://f52.co/35Anu7b
More of Erin’s recipes on Food52.com: https://f52.co/3gEBHFj

Additional episodes for reference:
10 Ways to Make Your Pie Look Like a Pro’s: https://f52.co/3h8SKj8
How to Make Yeasted Puff Pastry: https://f52.co/35SNrPk
How to Make Cold Set Pies: https://f52.co/3gRq52P
How to Make Pie Dough and Crust: https://f52.co/3h3nstN
How to Make Puff Pastry: https://f52.co/3qqfBuo

For more reads:
How to Get Clean, Perfect, Beautiful Slices of Pie: https://f52.co/3xL19Qe
Everything You Need to Know About Pie Crusts: https://f52.co/2UCu2Qv
How to Make Puff Pastry, According to the Fearless Baker: https://f52.co/3choqzq

Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:34 I always have problems with graham cracker crusts in a cold set pie...what am I doing wrong?
00:05:18 I've had trouble with mixing yeast directly into the flour without "dissolving" in liquid first...is that just the brand of yeast?
00:07:27 How do you remove pie weights?
00:08:39 Can you please share tips on re-warming finished pies?
00:10:40 Why does it have to be butter to cook in pastry rather than margarine?
00:12:29 Can these [pie crimping methods] be used for a double crust?
00:13:16 Is it possible to grind up garlic enough, like in a garlic aioli, and use that to make garlic croissants?
00:14:32 Isn't the key to great croissants...butter that is high in fat percentage ie 82% or European type butter?
00:15:15 I've seen another video where the person grates the butter into the rough puff pastry instead of cutting it into small cubes. Has anyone tried that method?
00:16:14 I think everyone in the comments section wants to know where she got her croissant button cardigan
00:16:54 Is there a concern of cracking when taking a cold ceramic pie pan from refrigerator and placing it into a hot oven?
00:18:14 Do you still layer the cakes while still cold/frozen or when completely thawed? Do you add simple syrup after it's thawed?
00:19:06 What is the black thing on the pedestal called?
00:19:46 Do you use cake straps [cake strips]?
00:20:57 Do you have any advice on portioning [puff pastry] out for use/freezing when it's done?
00:21:45 So if I overproof the dough. What do I do with it? Still bake it? Or is it not good anymore?
00:22:30 Is that a worm tattoo?
00:23:06 What do you do with all the part bake stages and all the baked demo food?
00:24:12 How do we...knot the scarf around the head for sweaty bakers?

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