Coincidentally, I make pie crust in bulk all the time, just did it yesterday with my daughter. She was a great help, so much easier with the two of us. Plus, it was a fun time for us too.
Great idea! I usually make a butter crust that always turns out so flaky and delicious. Just butter, flour salt and water. I’m going to try using your bulk recipe using butter next time and use your tip of putting it in the freezer for holiday pie baking. Thanks for the inspiration! And happy baking!!!
First time watching. Making 15 pie crusts is wild, I love it! I have been making pie since I was 15, my mom taught me. I have always used Crisco and you are right, the less handled the better! Watched a guy make crust that he kneaded and pressed and pushed on his channel, I wanted to scream STOP! Enjoyed your video, I’ve subscribed.
love the idea 😘 although it would have been nice to see a cooked pie with a slice for this recipe - that would visually give me an indication if it's flaky or not (and want to make it).
I love this recipe! I am getting a bowl and making it! I couldn't find lard without chemicals! People are way too concerned her with sleeves. Didn't bother me. If she wants floury ones, oh well. Appreciate this so much!😊
I don't have the facts at hand, but over the years, Crisco has been steadily improving their formula with regard to the trans fats. It's not nearly as unhealthy as it once was. (People should research it to get specific info, but I have read it's healthier than butter - 50% less saturated fat.)
First thing I need to do is get a *_huge_* bowl! 🤣 Edit: I see you've linked to yours. Thanks! I love this idea, but in my lifetime, I will never have room in my freezer.
Great recipe, I have crisco but I keep that for an emergency candle 😆. But I would use lard or tallow. This is something I’ve wanting to make and have on hand for when I want to make a pie or a meat pie or even butter tarts. Thank you so much for sharing grannies recipe 🥰🥰🥰 Is the 250 grams good for just the bottom crust or is it good for top and bottom crust?
I’m not sure 5 pounds of flour would fit in a food processor. And I’ve not tried it with buttered flavored Crisco but it would definitely work. If you try it let me know how it tastes.
to look good in video they think, it is so distracting when they care more about the way they look then what they are doing. so much excessive talking when this could have been cut down so much and then not being prepared with scale and water. Would rather some time spent actually showing it being used after frozen and what it actually looks like.
I think I'd like this better if your sleeves weren't dragging in it??!! With SO MANY excellent recipes and techniques, I sincerely don't see a reason to go to this extreme!
You definitely don’t have to use Crisco in this recipe. But, I have several friends who are kosher or vegan so that’s why I opt for using shortening over lard or tallow - both those fats would work just as well.
Making your GMa’s crust today and TY again for posting 👏👏
Coincidentally, I make pie crust in bulk all the time, just did it yesterday with my daughter. She was a great help, so much easier with the two of us. Plus, it was a fun time for us too.
That is awesome!
Loved the video. Decided to make it and see how things turn out. My mother and grandmother always used Crisco.
You can also half the recipe and use a kitchen aid mixer to make this....I do it all the time...works great!
Great tip!
How large is your Kitchenaid. I have a 7 qt. any wondered if I could do 5 lbs. of flour?
Great idea! I usually make a butter crust that always turns out so flaky and delicious. Just butter, flour salt and water. I’m going to try using your bulk recipe using butter next time and use your tip of putting it in the freezer for holiday pie baking. Thanks for the inspiration!
And happy baking!!!
First time watching. Making 15 pie crusts is wild, I love it! I have been making pie since I was 15, my mom taught me. I have always used Crisco and you are right, the less handled the better! Watched a guy make crust that he kneaded and pressed and pushed on his channel, I wanted to scream STOP! Enjoyed your video, I’ve subscribed.
Thank you ☺️
I am so tickled to get this recipe !!
Been looking for a multiple pie crust recipe for years. I subscribed immediately !!
I’m so glad you found me. I love making pies. Let me know how the recipe turns out for you.
love the idea 😘 although it would have been nice to see a cooked pie with a slice for this recipe - that would visually give me an indication if it's flaky or not (and want to make it).
It will not be flaky, it will be crumbly, like the crusts on store bought frozen pies. Because it is essentially oil.😢
This will build up your muscles mixing the crisco in the flour!
Then delicious pie later!!
Yes it will
I would love to see some of the pies that you're going to make with these crusts!
I will be posting more pies… I’m just getting started on TH-cam so there’s more to come. ☺️
Thanks for the recipe
Hope you enjoy
Super idea Thank You for sharing and giving the weight for each crust. Well Done 👍
Thank you so much 😊
I like the buttery flavor one.
HOW MUCH LARD WOULD U USE?? 3#'S??? EQUAL TO CRISCO ?
@@LindaSueWalrathyes. 3 lbs. 👍
I bet that would be amazing!
I love this recipe! I am getting a bowl and making it! I couldn't find lard without chemicals! People are way too concerned her with sleeves. Didn't bother me. If she wants floury ones, oh well. Appreciate this so much!😊
Hope you enjoy. Let me know if you need help finding the bowl.
@@danette1243 Haha! Hilarious! Thx !
The flared sleeves are distracting and driving me nuts - they're dragging through the mix......
Me too. It’s horrible!
kind of unhygienic
Me too!
First thing I noticed. Actually took away from what she was doing.
Same thing I thought
I don't have the facts at hand, but over the years, Crisco has been steadily improving their formula with regard to the trans fats. It's not nearly as unhealthy as it once was. (People should research it to get specific info, but I have read it's healthier than butter - 50% less saturated fat.)
Thank you for sharing.
I hope this is true! I have t made a really good pie crust since I stopped using it. 😢
It made me nervous that you had a sweater with those large sleeves. It looked like they were going to get in the dough
Oof… I thought the same thing when I watched the video back... Note to self: don't wear this sweater when baking. 🫣
First thing I need to do is get a *_huge_* bowl! 🤣 Edit: I see you've linked to yours. Thanks! I love this idea, but in my lifetime, I will never have room in my freezer.
I just asked for a new freezer for Christmas 😅
Was wondering if could use Almond flour. I'm gluten free and sure do missing pies.
Flavorful recipe
Thank you so much
Great recipe, I have crisco but I keep that for an emergency candle 😆. But I would use lard or tallow. This is something I’ve wanting to make and have on hand for when I want to make a pie or a meat pie or even butter tarts. Thank you so much for sharing grannies recipe 🥰🥰🥰
Is the 250 grams good for just the bottom crust or is it good for top and bottom crust?
How long do these pie crusts last in the freezer?
I wrap them in waxed paper or cling wrap and then put them in a zip freezer bag. I've kept them for 6 months.
Crisco is my favorite
😁
Could I use a food processor? And use butter flavored crisco?
I’m not sure 5 pounds of flour would fit in a food processor. And I’ve not tried it with buttered flavored Crisco but it would definitely work. If you try it let me know how it tastes.
Yes!
Is this recipe good for frying pies? Will it get soft and soggy or hold firm?
Can I just make them into balls and then freeze them for later use?
I like White Lily and King Arthur flour…
Love this idea. Going to give it a go....however, the sleeves were scaring me to death. Made me anxious. 🙃😅
RESEARCH Crisco! It is actually better for you than butter when it comes to fats. 0 Trans fats too.
Love the recipe, hate the sleeves!😳
But thank you for the recipe! 🌻
The sleeves turned me off completely.
You should of changed your shirt
Why would anyone wear something with sleeves that flap into the bowl??
to look good in video they think, it is so distracting when they care more about the way they look then what they are doing. so much excessive talking when this could have been cut down so much and then not being prepared with scale and water. Would rather some time spent actually showing it being used after frozen and what it actually looks like.
But she is not in a baking school!
What is Cristco?
POISON! Never use this garbage. "Make toxic pie crust for your loved ones!" Uch. I am shocked to see her using this poison.
Yes, we do not have it in Northern Ireland, but I think she said you could use lard.
It’s vegetable shortening. Lard or Tallow also work.
@@Lego-vp3szit's not what it used to be. Do your research. It's not artery clogging as in years past.
@@stacey8420sure hope you’re right. Can’t find anything that makes a crust as good. Where do you research it?😮
I bet you wouldn't wear that top in baking school. Would not be allowed
I can't watch with those sleeves.
Wrong sweater to wear making this. The sleeves are distracting
I think I'd like this better if your sleeves weren't dragging in it??!! With SO MANY excellent recipes and techniques, I sincerely don't see a reason to go to this extreme!
Who the hell uses toxic poison CRISCO any more?? Are you kidding me? No way
You definitely don’t have to use Crisco in this recipe. But, I have several friends who are kosher or vegan so that’s why I opt for using shortening over lard or tallow - both those fats would work just as well.
I don't use crisco for nothing
@@graceloyd350 Ao then you use it for something if you don't use it for nothing.
Hard job pulling the ingredients together.
Crisco? My mother used Lard. Best texture.
Lard would work great in this recipe… I choose to use Crisco for my kosher and vegan friends.