This is Pie Crust 3 ways! In this video, I test recipes from Bon Appetit, America's Test Kitchen, and Milk Street. I put them head-to-head to find out which crust is the best for your application.

This is part 1 of the 2 part series. Part 2 is here: https://youtu.be/0AOe24UeXsI

Full recipes on Explorers Kitchen: https://explorers.kitchen/recipes/pie-crust-showdown-bon-appetit-vs-americas-test-kitchen-vs-milk-street/
https://explorers.kitchen/recipes/flakiest-pie-crust/
https://explorers.kitchen/recipes/foolproof-vodka-pie-crust/
https://explorers.kitchen/recipes/no-shrink-pie-crust/

Equipment used:
Bench Scraper: http://amzn.to/2ES4GRB
Global Knife: http://amzn.to/2DevVoU
Glass Mixing Bowls: http://amzn.to/2Dfukzf
Cuisine Art Food Processor: http://amzn.to/2DewfE8

Each of these uses very different techniques and produces slightly different results. They all have a place in your toolbox, so join us in looking at each one! You'll have a buttery, flaky pie crust that your friends and family will love.

This whole pie series is inspired by my friend Fausto who lives in Panama and asked me to teach him how to make pumpkin pie. So I recorded videos for him but thought that it would be great to share with YouTube as well as part of my Explorers Kitchen project. When I got started, I thought that the crust was the best place to start. I had recently seen the Bon Appetit recipe as well as the Milk Street recipe and I got curious. The America's Test Kitchen vodka pie crust recipe has been in my arsenal for 10 years, so I wanted to see how these other crusts compare to that "gold standard" that had been set. Let's go on this journey together.

Music by:
Natural Phonograph Music: http://bit.ly/2DmzTji
Ramko85: http://bit.ly/Ramko85
Kevin MacLeod: http://bit.ly/2DoxjcI