1:14 - I said one or two pies a week here, but one (apparently very industrious) Pie Academy member wrote to say that she makes upwards of 20 pies a week in the summer. I wish she lived closer. 

2:50 - I went back and measured my bin. It's exactly 13" by 8" by 4 1/2". I mention this because it's just the right size to hold a 5-pound bag of flour. I like rectangular bins better than round ones because they make better use of available storage space. 

3:27 - When you cram the flour into your cup, like I talk about here, you can easily force in an additional 2 or 3 tablespoons flour per cup. That can add up quickly, throw off your measurements, and result in a dry or crumbly crust. 

4:03 - One viewer asked me about weighing ingredients. Scales are fine, and I encourage you to use one if that's your style, but it's not a required tool for home bakers. I find it most useful for weighing vegetable shortening, which is a pain in the neck to clean up from anything you might use to measure it. Simply line the scale with a sheet of plastic wrap for easy clean up.

4:35 - I meant to show you that I add the cornstarch and salt to the flour before I store the dry ingredient bags in my freezer. I just forgot. I use cornstarch in my dough because I think it makes the dough more tender.

7:42 - I usually recommend at least a 10- to 12-cup food processor for making pie dough. If you know you're going to be mixing up double crust recipes in your food processor, get a 14-cup machine.

8:32 - I speak here about how the food processor is a great tool for anyone with arthritis or limited hand and arm strength; several viewers chimed in to say that they love their food processors for this very reason.

10:15 - Please be careful when you do what I'm doing here, reaching into the food processor. Be very aware that the blade is lurking just below the surface so you don't cut yourself (which I have done more than once.)

12:21 - You have more than one option for freezing these pie shells. You can do as I describe by panning the dough and fluting the edge. But if you're planning to make a top crust pie, you don't want to flute the edge now. Rather, trim the dough close to the edge of the pan with scissors, leaving about 1/2" to 3/4" of overhang. Overwrap the bottom pastry in a couple of layers of plastic wrap and freeze the shell. When you're ready to assemble your pie, thaw the shell until it is soft enough to attach the top pastry. If you've also made the top dough ahead, shape it into a disk, wrap in plastic, and put it in a freezer bag and freeze. Thaw overnight in the fridge before rolling. 

13:13 - I should clarify here that I use 9 1/2" deep-dish foil pans. If they're not the deep-dish type they won't hold much filling. 

14:22 - My wife often gives me grief about how dark my baking sheets are. She thinks they look dirty. I have to explain that the lovely dark finish on that baking sheet is the result of more than 30 years of near-daily baking. The dark finish is ideal for pie baking because it efficiently transmits heat to the pie pans I put on it. Works great for free form yeast breads, too. 

15:33 - Someone asked where to move the pie after the first two thirds of the baking time. In some cases, the pie may not need to be moved at all. If you're baking a fruit pie, you may want  leave it there. However, if your top crust or crumb topping is showing no sign of turning golden brown when you reach this point, move the pie up to the middle rack to finish out the bake.

18:30 - You can find out all about our online baking classes by clicking here. 

19:34 - I forgot to mention YouTube, also. We'd love it if you followed us on all of your favorite social networks. Find us on YouTube. Follow us on Instagram. And like us on Facebook.