Please follow these directions exactly, they are great and exactly what I do! The problem most people run into when making a crust is thinking they need to achieve a big chunk of dough whipping around the processor, which is a definite no-no and will result in a tough, dense crust. Check the dough as shown and seeing it come together in your hand. Watch your fingers on that blade though, and when the crust comes together in your hand, exactly as shown in the video, you’ll have a blue ribbon-worthy crust every time. Great video! Thanks!
I so glad to see that you don't use a scale. My grandmas & mom used measuring cups and that's how I learned and never had any issues. Of course the grandmas "eyeballed" a lot of things they made. I take the safe route, and measure. THANKS again for your videos.
Thank you so much for this tutorial! Truly enjoyable to watch, answered multiple questions, introduced me to Spectrum, and took away any hesitation for perfecting my pie crusts. Thank you again:).
I love the non-hydrogenated shortening! It doesn’t have a weird taste like Crisco and all-natural. I also add white vinegar to the crust to make it tender crust. You won’t taste the vinegar.
I’m so glad you’re not a shortening snob!! My southern grandmother actually used lard😂. She said lard made the flakiest pie crusts. That’s what we grew up on.
Nice tips! I'm going to try chilling for only 10 mins next time. Dough cracking was the bane of my pie making existence. I think what helped me was adding the water all at once, instead of the conventional wisdom of sprinkling water teaspoon by teaspoon--worrying if you added too much water... I make a well in the center and add 2-4 tbsp depending on how much flour i need. For whatever reason, making a well and adding water all at once seems to saturate the flour more evenly, Also, if my pie dough is still too dry, i will add a 1 tbsp of acid or alcohol, lemon juice or vodka works nicely.
You mentioned using non-hydrogenated shortening, It got me thinking about the coconut oil I have in my pantry already since quite a while back I started using coconut oil for a variety of uses like body scrubs. Do you know how does it fair in pie crusts? I have not tried it.🤔
Pies are my nemesis and the crust is my kryptonite! I’m willing to give it another try using your directions, however. I’ve invented new curse words while trying to roll out pie crust....😂
Hi Caleb. How do I blind bake your crust? At what temperature and for how long? Do I need to refrigerate before I blind bake and for how long do I refrigerate prior to blind baking? Thx
Thanks for showing both by hand and by machine, side by side! You're inspiring me tremendously. Last time I did my grandma's pie crust I cried into the dough. Frustrating. Haha! Please do tell me what size Le Crueset skillet you use in your egg sandwich with harissa and aoili. I need to fry 4 eggs together and want a large enough skillet. Thanks!!!
My great-grandmother taught my grandmother, my mother and myself how to make pie crust. Everything must be kept cold and she only used lard cutting it in with two forks.
2 questions :. What brand is the processor ? Mine Died. In canning Season!!! What brand is your shortening ? From where ? Got to try this crust. My flakiest to date uses egg, vinegar and water.
I'd like to try your pastry as I love pastry, but why limit it to Americans. There's a whole world that likes to bake but we use scales which give you the right result every time,cups are so variable. There are many conversion charts and all of them give different measures.I think all TH-cam video creators should give both the gram and cup measure then we could all be happy.
Please follow these directions exactly, they are great and exactly what I do! The problem most people run into when making a crust is thinking they need to achieve a big chunk of dough whipping around the processor, which is a definite no-no and will result in a tough, dense crust. Check the dough as shown and seeing it come together in your hand. Watch your fingers on that blade though, and when the crust comes together in your hand, exactly as shown in the video, you’ll have a blue ribbon-worthy crust every time. Great video! Thanks!
Thanks John!
Wyse Guide CALEB!!! GO TO GEORGE CAMPBELLS COMMENT
THERE IS A PORN LINK!!! GET RID OF HIM BLOCK HIM!!!!!!
I so glad to see that you don't use a scale. My grandmas & mom used measuring cups and that's how I learned and never had any issues. Of course the grandmas "eyeballed" a lot of things they made. I take the safe route, and measure. THANKS again for your videos.
Thanks for posting again.
Kaleb - glad to have you back. I’m trying to convince my self it’s too late to make pie now, but your video tells me otherwise! 😆
Self rising or all purpose flour? Love your channel
Will make A pie today!thanks !🥰🥰🥰
Thank you so much for this tutorial! Truly enjoyable to watch, answered multiple questions, introduced me to Spectrum, and took away any hesitation for perfecting my pie crusts. Thank you again:).
I love the non-hydrogenated shortening! It doesn’t have a weird taste like Crisco and all-natural. I also add white vinegar to the crust to make it tender crust. You won’t taste the vinegar.
Vinegar makes it flaky, too. Just a teaspoon.
Just found ur channel. Thank u for sharing. I subscribed.
CALEB!!!! As usual fantastic video
Great to see you back- you look great!!!
I’m so glad you’re not a shortening snob!! My southern grandmother actually used lard😂. She said lard made the flakiest pie crusts. That’s what we grew up on.
Yayyyyyyyy!!!!!!! You are back ❤
I hope we get to see you make those pies 🥧 Your recipe is great. Love your channel 🧡
Nice tips! I'm going to try chilling for only 10 mins next time. Dough cracking was the bane of my pie making existence. I think what helped me was adding the water all at once, instead of the conventional wisdom of sprinkling water teaspoon by teaspoon--worrying if you added too much water... I make a well in the center and add 2-4 tbsp depending on how much flour i need. For whatever reason, making a well and adding water all at once seems to saturate the flour more evenly, Also, if my pie dough is still too dry, i will add a 1 tbsp of acid or alcohol, lemon juice or vodka works nicely.
Thanks a lot for a great recipe. Looks easy and for sure delicious when baked. Going to bake pies
You mentioned using non-hydrogenated shortening, It got me thinking about the coconut oil I have in my pantry already since quite a while back I started using coconut oil for a variety of uses like body scrubs. Do you know how does it fair in pie crusts? I have not tried it.🤔
Pies are my nemesis and the crust is my kryptonite! I’m willing to give it another try using your directions, however. I’ve invented new curse words while trying to roll out pie crust....😂
Looks great!!!
Sounds so awesome I am going to be making a bunch of apple pies
I love your recipes. My partner is gluten allergic so I'm going to try making this with a gluten free flour blend.
Hi Caleb. How do I blind bake your crust? At what temperature and for how long? Do I need to refrigerate before I blind bake and for how long do I refrigerate prior to blind baking? Thx
Thanks for showing both by hand and by machine, side by side! You're inspiring me tremendously. Last time I did my grandma's pie crust I cried into the dough. Frustrating. Haha! Please do tell me what size Le Crueset skillet you use in your egg sandwich with harissa and aoili. I need to fry 4 eggs together and want a large enough skillet. Thanks!!!
Hi! Any specific directions as to how to bake your pie dough recipe for a cream pie? Chocolate cream pie? Banana cream pie? Thank you!
What brand of shortening do you use? Is it easily found in a grocery store? I'm intrigued!
Will try! I get intimidated by rolling pie crust
Loved this video. Wondering if you could make dumplings similarly and freeze them. It takes a lot for my crew so having some frozen would help.
Great video kaleb! Do you not use vodka in your crusts anymore?
Keep posting. Love it.
My great-grandmother taught my grandmother, my mother and myself how to make pie crust. Everything must be kept cold and she only used lard cutting it in with two forks.
2 questions :. What brand is the processor ? Mine Died. In canning Season!!!
What brand is your shortening ? From where ?
Got to try this crust. My flakiest to date uses egg, vinegar and water.
I'll definitely try your recipe 💕
Any advice so the whip cream on a pie holds its own and doesn't get limp and droopy when taking it out of the house? Thank you!
Kaleb, do you make a recipe for sweet and savory pie crust or do you make this for all your pies?
Hi! Happy to have found your videos. Do you par bake your pie crust before you freeze it? And how do you wrap to store it?
Thank you!
I wish you had a tv show!
Hey guys, I've never seen vegetable shortening! Is it in the regular grocery store?? (i've some lard in my freezer)🤫🧑🍳🥧
Can you use lard instead of shortening and have the same flaky results?
We all become like our mother and grandmothers!
Can I use all butter if I dont have shortening?
I watched an older pie crust video that you did and you added water and vodka. This one you did all water. Question why you eliminated the vodka?
This is different from your original video, so which is better?
I'm new. I think I love you.
Landscape would help
🌺Aloha! Ok I’m so not a fan of not filming with a full screen! Love your videos just the ones using a minimized screen is harder to watch.
Who shoots your videos?
I hope Pioneer Woman comes out with glass pie pans. Hint. Hint.
I'd like to try your pastry as I love pastry, but why limit it to Americans. There's a whole world that likes to bake but we use scales which give you the right result every time,cups are so variable. There are many conversion charts and all of them give different measures.I think all TH-cam video creators should give both the gram and cup measure then we could all be happy.
This is the same recipe except I add 1 tbsp of vinegar
:)
Where is your apron? LOL
Awesome video but please remove hyper background music, makes it hard to focus on what your saying and doing. Too much!