Never Fail Pie Crust! Makes 8 single crusts
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- I struggled for years to master making my own pie crusts...until I found this recipe. It rolls out beautifully and freezes perfectly. Finally! Easy, delicious pies as easy as pulling it out of the freezer, filling and baking.
Ingredients:
5 cups ap flour
2 tsp salt
1 tsp baking powder
3 tbsp brown sugar
(mix together)
I pound shortening or lard
1 egg
2 tbsp white vinegar
cold water to make 1 cup
1. Mix first four ingredients together in a bowl.
2. Cut in shortening or lard until mixture looks crumbly.
3. Mix three liquid ingredients, add to flour mixture.
4. Cut dough into eight equal parts.
5. Roll each out on floured surface. Shape, store in fridge for one week or freeze.
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a stupid reply comment brought me back to this video, so i had the pleasure of watching this video again, and i'm still impressed by the genius pie crust storage method, very smart, very pucking smart!
Thank you! I just made a new batch last week so I'm ready for apple season!
The way you divided up the dough was just pure genius!
Glad it was helpful!
Great Job
Watching from Tennessee, great video, beautiful flowers also
Thank you!
Just found you great recipe also love way you do video not having to watch each pie shell being made Hate those people that drag out video with every egg getting stirred etc recipe very simple measurements we can understand great results You got me waiting for next recipe 👍
Thanks so much. And I hope you give the recipe a try. I've gone from dreading making pies to looking forward to trying new fillings!
My mom used to make pie crust cookies out of the scraps. You put them on a cookie sheet, top with cinnamon and sugar, bake and eat. So good!
Oh, that sounds good! I'll have to try that. :D
My mom did that with the scraps also...yummy.
I do that all the time as well
I'm going to try this today. I have some lovely cherries cut up ready to go. Nice to see someone so close. I'm in Dundas. I haven't had a lot of luck with crusts but I'm feeling confident right now.
Hiya neighbour! Love cherry pie! Too bad the birds ate all mine before I got them netted. I'll know better next year.
@@Escapetothe8thConcession Pie turned out quite good. I forgot the brown sugar though but put some sugar on the top crust. Glad I found your video. Thanks!
Thanks for the recipe! I look forward to trying it soon. Many years ago my mother was a pie baker but mine don’t always turn out like hers. Looking forward to having some in the freezer. 7:57
I think that's my favourite part--that it makes so many that freeze so beautifully. Makes pie baking less of a chore, especially now as fruit season is in full swing!
I must try this, seems to be easy. I like the way you explain what you're doing 😊, you make it look easy. THANKS 😊
It really is easy. I think the secret is the proportions for the larger batch. :)
Great idea!❤ love the recipe. Ty ❤
I just made another batch last week...it's almost fruit season!
A very smart homemaker intelligent too.
Thank you so much!
I’ve made this recipe for years but I never tried getting 8 crusts out of it. Will try that. I e used both crisco and lard. They both work. I find the lard ones easier to roll. My family loves them. Thank you for sharing
I've never tried lard, but I might in the future to see which one we prefer. :)
I have not been able to make a crust. Many sites use a stand mixer. I don’t have one. Your instructions were perfect and it looks so easy. Thank you in advance. I think I can do this !!!!
You are so welcome!
This just popped into my feed and I’m going to give this a try. I’m always trying to find and easy recipe for pie crusts. Specially when I didn’t see you kneading. This sure will help I have carpal tunnel.. thank you
Hope you enjoy!
My mother always rolled scraps out spread soft butter sprinkled sugar and cinnamon rolled and cut like cinnamon rolls baked yum ..
What a great idea! Thanks! I'm definitely going to try these...
A winner girl!!! Thankyou
What a great recipe !! Love it !!!
Thank you so much 😊
I just saw this video yesterday and I made the recipe.... but half of it! it was a nice stretchy pie dough I loved it. I have tried another recipe and I was about give up because it was hard to work with.... but thanks to you I won't! thank you again! Sending so much love from Mexico, God bless you!
Oh, I'm so pleased! Good to know halving the recipe works, too! And I was about to give up on pastry dough, too, before I found this recipe. :)
Just found ur channel . Thank u for.sharing.
Thank you for stopping by!
Brilliant!
Nicely done
Thanks!
Thank you so much for this recipe! Just wonderful!!
My pleasure 😊
Hello Natalie, Just a note from sunny Florida to let you know that I just found you and I'm so excited,! I've been looking for pie crust recipe for a while and haven't found any that look as great as yours, cant wait to try. I'll be making your apple crisp tomorrow, can't wait.
Blessing to you and yours for the best year ever! 🎉😊
So glad you found me :D I just made another batch of pie shells last week as I've used up mine with a peach pie, two apple pies, and two turkey pot pies! Thank you for your good wishes!
I wouldn't use store bought crisco, but would use pure lard/your own rendered or butter
If we raised our own pigs, I would definitely render my own lard!
Excellent 🌺
Many thanks
This looks like it’s perfect for stand mixer!
I don't have one, but I'm sure it would be. :)
I'm curious if you make this without the sugar for savoury pies? I'm thinking this would make yummy butter tarts!
I've never tried it without the sugar, even when I make pot pie with it. I don't find it too sweet, but maybe it's worth trying? Oh, yes, butter tarts! Now I have a craving for them. LOL
Consider using a sharp biscuit cutter so you don't smash your dough edges, this way, it will fluff & rise better. Nice video. Thx.
Thank you will be trying this very soon!!!!!
Let me know how it turns out!
Excellent video !
Thank you very much!
Awesome video!
Thank you!
This is genius. Thank you!
Glad you like it!
To portion the dough into eight EQUAL parts, I recommend using a scale. Don't have one? They're cheap on Amazon and a baker's best friend for consistent results.
We do have a kitchen scale, but I'm not that fussy seeing as I roll them fairly evenly in thickness and trim off the excess. But it is a handy tool in the kitchen for sure!
@@Escapetothe8thConcession I was really mentioning that for your viewers, not use. I assumed you have one.
I use the same recipe minus the sugar. The scraps reroll like a dream and you'd never know they were rerolled pastry.
Yes, I love that there is no waste. :)
I will try this recipe exactly as you did it. I believe in if it works why change it. Thank you.
It truly has turned me into a pie lover!
Greetings from Cobleskill NY. T hx for the post. Excuse any typos,,,,bad eyes. Subd
Thank you!
The recipe I have been using for years...except, I use lard instead of shortening.
I don't often have lard in the house, but I know it makes great pastry!
such a great recipie!! AND THE STORAGE METHOD!!!!!!! you're so fucking smart, wow. good on you!
Why did you have to use such offensive language? In this woke society, if you do something good, it is offensive. Your language is OK, however????
I hope you address this in an appropriate way.
Hello there, Can you honestly give your wise opinion on whether I can use Lard instead of using shortening in making your pie crust recipe…. You really are good at explaining how to make your great looking Pie Crust…I only have Lard at the moment and would like to use it up….thank you !! I live in Ontario also….Sunday blessings to you, neighbour….Thank you!❤😊
Yes, absolutely. Lard will produce a lovely, flaky crust. :) Hope you are enjoying this extended warm fall!
@@Escapetothe8thConcession Thank you for your quick reply Natalie….I tried your pie crust today with shortening and my daughter and family said the crust was flaky and delicious….I truly appreciate that you put it out for all of us to enjoy….For Thanksgiving, my family has asked me to bring slab apple pie…so will attempt to make with your Crust Recipe….I wish you and your family a lovely Thanksgiving! Nice to know that you are close by! Peace*Love, Carmela
I just found your video. I was wondering, with this recipe you really can't overwork the dough. Am I right? Different from the conventional recipes that are out there, you add an egg and baking powder. I'm curious as to the texture of the crust. Is it more like a shortbread dough?
It's true...you don't overwork the dough at all and I find the crusts super flaky and light. No, it is truly pastry dough.
Fantastic thank you❤ h.ave blessed day😂
Thank you! You too!
Hello from South Africa 🇿🇦! Can you please let me know how many grams your cups are for the flour? Great video, thank you for posting it!
Well hello! How nice to hear from someone so far away from Canada! One cup of all-purpose flour is 120 g, so for the recipe calling for 5 cups, that would be 600 g total (plus extra for rolling). Hope that helps!
Does it taste oily ?..I uses some liquid veg oil and my crusts have an off flavor
Pastry needs a solid fat to work. Try it with shortening or lard.
Can I use butter instead of crisco?
Yes, you can. Just be careful to keep it as cold as possible and don't overwork, otherwise the crust might be tough. :)
I don’t have the block of Crisco, how many cups would that be?
According to the flap on the package, it is the same as 2 1/3 cups.
So how I suppose to know hiw much flower means your red copsses ?
Hi, the orange cup is a 1 cup measure, however, if you use grams or ounces for baking, one cup of all purpose flour is roughly 4 1/4 oz or 120 grams. Hope this helps!
Greetings from Arizona. Wow how small the world really is as I was looking for an easy pie crust recipe I came across your channel. I grew up on the 2nd concession a little place called Copetown. My father sold the farm and we moved over to Valens Rd and the 4th concession. So I'm thinking you are somewhere by Westover. This is a great pie crust recipe it's the one I've used for years my Grams taught me this recipe. We never used the brown sugar or baking powder. So I'm going to give it a bash. Thank you.
We have driven through Copetown many times on the way to the airport. Small world, indeed!
Could I just make 8 discs and then roll out as needed?
Absolutely!
@@Escapetothe8thConcession Happy to hear that. I live in a small apartment with limited freezer space. I'd love to roll out eight at a time and limit the flour mess, but can only fit so much into the fridge's freezer. LOL.
My mom never made pies except Pumpkin in the fall, so I never learned the crust. Still don't. Just cakes and cobblers.
I never met a cake I didn't like!
Can you please give me how much I use butter instead of shorting for 3 cup of flour.
One pound of shortening is about 2 1/3 cups. You can use butter instead, but the pie crusts won't be as flaky.
Could you mix this in a food processor?
Yes, you can. Just try not to over process it, as it may make the dough tough. :)
SORRY BUT WHAT IS THE REASON FOR THE VINAGER? CAN'T YOU JUST USE WATER WITH THE EGG?
Vinegar is used in some pie crust recipes, like this one, in order to make the dough a little more acidic, to stop gluten from forming and making the pie crust tough. But the recipe should still work if you omit the vinegar but keep the level of egg and liquid at 1 cup.
thank you hun!
@@Escapetothe8thConcession
Can this be done with real butter? Margarine?
I think so. I've heard of people using butter to make pie pastry, but I've never tried it. I don't know how it will affect this recipe. I think the difference has to do with butter being too soft or too hard depending on its temperature, making the dough a bit trickier to work with.
I have so far only made pie crusts and empanada crusts with butter and always turned out bestsellers and the taste is amazing but this recipe I will have to try thanks so much 🙏 maybe I can also do half butter half shortening?
It’s not a full lb anymore 454
My mother (who was German) always said that in Germany, a pound is 500 g. That is the metric pound. The international pound, however, which is the one used in North America, has been calculated to 454 g.
2 cups