The American pie crust evolved from European pastry traditions and became a staple of home cooking in the 19th century, symbolizing comfort, hospitality, and seasonal celebrations such as Thanksgiving and apple‑cider festivals.

In the South, a flaky, butter‑rich crust is common; the Midwest often uses a sturdier, all‑purpose‑flour crust for pot pies; New England favors a tender, short‑crust style for fruit pies.

Midwestern home cooks typically serve a fully baked crust filled with savory pot pies or sweet fruit fillings, often accompanied by a scoop of vanilla ice cream for dessert pies.

Homemade pie crust is a centerpiece for holidays like Thanksgiving, Fourth of July picnics, and family reunions, where pies such as pumpkin, pecan, or chicken pot pie are shared.

Adam Ragusea highlights the variability of kosher‑salt crystal size and the difficulty of measuring by volume, urging home cooks to weigh salt for consistency—a nuance often overlooked in traditional American recipes.

Common errors include over‑mixing the dough, letting the butter warm up before chilling, skipping the blind‑bake step, and using the wrong type of salt without adjusting the weight.

Morton kosher salt has large, irregular flakes, so a teaspoon can vary widely in weight. Measuring by grams (5 g) ensures the same salinity every time, aligning with Adam Ragusea’s advice on precision.

Yes, you can prepare the dough up to two days ahead, wrap it tightly in plastic, and refrigerate. For longer storage, freeze the wrapped disks for up to two months and bake directly from frozen, adding a few extra minutes.

The finished crust should be lightly golden on the bottom, firm to the touch, and free of sogginess. The edges may be a shade darker, indicating proper caramelization.

The YouTube channel Adam Ragusea specializes in science‑based cooking tutorials, recipe development, and kitchen equipment reviews, all presented with a humorous, down‑to‑earth style.

Adam Ragusea blends culinary science, honest ingredient cost analysis, and practical kitchen hacks, whereas many channels focus more on visual flair or strict recipe replication without explaining the underlying food chemistry.

Adam Ragusea is known for his thorough takes on classic dishes such as chicken pot pie, mac & cheese, and his famous “Best Ever” meatloaf, each explained with a focus on technique and flavor balance.