Never Fail Pie Crust! Makes 8 single crusts
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- 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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The way you divided up the dough was just pure genius!
Glad it was helpful!
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
My grandmother did that too ! Great memories
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!
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!
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. :)
Your video is awesome ❤ I love the simplicity and goodness of your recipe and time saver for sure!!!! I only have to dirty the counter once, and I'm done. Thank you so much for helping me out in the kitchen and for the holidays ☃️🎅🎄🙏
My pleasure! This recipe has saved me so much time and stress when I need a quick pie for dessert. :)
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. :)
Exactly, she explains it so well😊
I will try this for Thanksgiving; Thanks for sharing 😊
Thank you , I’m planing on trying it out tomorrow 😊
I have a similar recipe that I got in high-school in 1976, it doesn't have brown sugar. I'll have to try it. Thank you for the idea.
I find mostly that older recipes are more reliable, don't you?
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...
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!
G'day from Australia! We don't have Crisco here, but I will use butter and my fancy schmancy stand mixer that is too big for most recipes. I will be using my ceramic pie dish, 10" or 25cm so I will be mixing then freezing what I devise up. Thanks for posting!
Sounds great! It will taste great with butter!
Just like mom used to do in fact, I think it’s the same yellow bowl. Thank you for sharing.😮
Tupperware's lifetime guarantee is no joke! My set is vintage now. LOL
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!
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!
@@Escapetothe8thConcession hello, can I omit the sugar if I make meat pies?
Your video presentation was very well done. You clearly showed and explained to us exactly what we should do. And you were so pleasant. Thank you.😊
You are so welcome!
A winner girl!!! Thankyou
Just found ur channel . Thank u for.sharing.
Thank you for stopping by!
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. :)
Nicely done
Thanks!
What a great recipe !! Love it !!!
Thank you so much 😊
Brilliant!
Watching from Tennessee, great video, beautiful flowers also
Thank you!
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!
I have used this same recipe for more than 50 years, except I use lard more than I use shortening. Only difference is I put dough in frig for at least an hour before rolling it out… holds together better. I do appreciate your freezing all the shells. Will do so once I get some room in my freezer!
I've never bothered with resting it in the fridge...I worry it would be tougher to roll out when it's cold. I find doing it right away makes it super easy to roll--almost like fabric! I understand about room in the freezer. Seems no matter how big my freezer is, I fill it!
Excellent 🌺
Many thanks
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!
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!
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!
Great Job
Thank you!
Excellent video !
Thank you very much!
You did a great job 😊
Thank you! 😊
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!
Hi 😮from South Africa going to try ur Pie shells tku
Oh wonderful! So cool to hear from someone so far away!!
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
This looks like it’s perfect for stand mixer!
I don't have one, but I'm sure it would be. :)
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!
This is genius. Thank you!
Glad you like it!
I really like the looks of this recipe. It looks nice and easy however I have one question when you add the brown sugar can you use them for for any sort of pie? For instance, can you make a lemon pie from this crust and the taste won’t change?
I don't find the brown sugar changes the pastry too much. I use it for both sweet and savoury pies. There is so little sugar spread among 8-10 shells, it is a very small amount. :)
Love your video. Just curious. What does adding an egg do to the crust? My mother always added eggs. I never questioned it. Her crust was delicious. Thank you
Thank you! The egg makes the dough more pliable and easier to roll out.
Awesome video!
Thank you!
with the amount of Crico in the recipe it can be soft 😂😂😂
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
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. :)
You can re-roll because the vinegar stops the gluten from developing, I would use 1/2 butter & 1/2 shortening for the taste of the butter in the finished pie. Not tried brown sugar though I will try that next time I make pastry, should give a bit of a caramel taste to the crust. A great video to show just how easy home made pastry is & so much better than store bought with all the additives 👏👏❤️🇬🇧
I'm not a pie maker,but u made this look sooo easy ,I will try it! Can I just freeze the dough,if I portion it out into 8 balls?I make hand pies a lot for my coffee group.
Sure you can. You don't have to roll it out first. I do that simply for convenience. :)
A very smart homemaker intelligent too.
Thank you so much!
Can you omit the sugar if you want to make savoury pies?
I've never tried the recipe without the brown sugar. There is such a small amount spread over 8 pie shells, that I don't think it makes it sweet. I've used the shell for savoury pies such as pot pies and like the flavour. If you try it, let me know how it tastes!
Fantastic thank you❤ h.ave blessed day😂
Thank you! You too!
You make pie dough just like my grandma use to make. No rest and put in the refrigerator!
I often think the best recipes are the older ones. No fuss--who had time for that back then?!
Can you roll into thicker disc then freeze??
Absolutely! I might do one or two that way to roll out for hand pies or lattice.
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!
Greetings from Cobleskill NY. T hx for the post. Excuse any typos,,,,bad eyes. Subd
Thank you!
Can you use butter instead? And will it turn out just as well?
Absolutely! Some people think it is the tastiest!
Great idea for homemade pie crust. How long do they last in the freezer ?
In an airtight container, they will last about 12 months...but mine never last that long. LOL!
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.
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 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.
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.
Lovely recipe that rolls out well. For me, I could not get eight crusts out of it; more like five. It might be because I used Crisco all veg shortening (it was on sale) and I was making a very plump apple pie. Perhaps I should have used more flour when rolling out, but I HATE the feel of flour on my hands and the mess it makes. My fault, not yours.
No big deal. Now I know. :)
Glad you think you figured it out! I know if my shortening or flour (which I keep the extra in the freezer) is very cold, that makes it harder to roll. :)
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 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.
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!
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!
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. :)
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?
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.
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!
You're in Canada why aren't you celebrate Thanksgiving the second week of October I'm just wondering cuz here in the United States we don't
We do celebrate the second Monday of October...we just had our long weekend last weekend. Totally stuffed with turkey and all the fixin's! But it was yummy! And I used two of my frozen pie shells for a delicious apple pie for dessert. :)
Except for the baking powder, this is the recipe my mom has used for 60+ years.
A tried and true recipe, for sure!
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. :)
Where is the recipe
It is in the video description. Enjoy!
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
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
Have your ingredients pre-measured out prior to making your video, it'll go much quicker show people don't fall asleep, and a minute and 30 seconds lead into the video cut that out
Don't you have a recipe for 1 person, that's too much amount for me.
Unfortunately not. The beauty of this recipe is the amounts make it turn out soft and oh so easy to roll. The best part is, you can freeze the rest, either rolled out into pie plates like I do, or in balls ready to roll out when you thaw. :)