I just found your channel that popped up. Everything sounds so good. I am anxious to try your mom’s pie crust. I would like to see more of her (and you of course).
What joy it brings me to see you guys in the kitchen together. Ho how I miss my Mom. A true blessing. Thank you both for sharing your wonderful pie crust recipe with us. God bless you both 🙏 ❤️
What a sweet cute woman. Thank you both for helping me with my pie crust. I was looking up all these other ones with butter saying I had to chill and I didn't want to wait lol. Have a happy Easter. Going to be watching more of your baking videos.
@@DougCooking I made a hundred pies in my sleep last night (in my non sleep). Bought the King Arthur flour today! Going to make a tomato pie this weekend. Wish me luck.
@@DougCooking I actually have made the crust both ways now and it seemed to work better when I chilled the Crisco. I have to do whatever works best for me. Thank you and your lovely mother for putting me on the right track. My mom would be so proud!
How long would you say that she mixed it after the water goes in? I am trying to replicate her exactly!!! Mom, the Pie Diva!!! I did make 2 pies using this recipe and talk about delicate, delish, flaky and easy!
She doesn’t mix for long, probably two minutes max. She uses a fork, and as it starts to stick together in a crumbly mass, then she moves to using her hand, into two doughballs. So glad you’ve had success, and enjoyed it! 😁
Hi! It's amazing that you just roll it without constantly moving the dough! I'm having a horrible time with butter pie crust! Always cracking. Never bakes right.
This recipe ALWAYS works for my mom. She uses the same ingredients ( King Arthur or Robin Hood AP Flour) consistently as well. She made 8 pies yesterday for a picnic, all perfect crusts.
I just stumbled on this video trying to find pie crust recipe. You are so sweet to watch. I loved this. You explained so well. I just bought flour to make pie crust and they didn’t have King Arthur so I just bought Great Value. Never heard of the flour you used. Hope it works. I’m making a recipe where you use 5 lbs flour and 3lb can of butter crisco. Makes 20 pie crust and you freeze the balls of dough to use later. Have you used butter flavored crisco before? If so, which do you prefer, butter flavored or reg? Thanks again.
I don't know if this has been asked before. I love your mom and I have used this recipe... However, I used with BUTTER flavored Crisco. I wonder if it matters as far as the measurements of Crisco with or with out butter? Have others done this with butter flavored and any feedback would be welcomed. Thank you!!
Thank you so much! Although we haven’t done it, I think swapping Crisco for butter flavored Crisco would be an equal measurement, and everything else would stay the same. 😊👍 Not true if you wanted to use real butter.🛑 I would look for a different recipe in that case. Happy baking!
At what temperature and for how long to bake the pie crust for it to be completely cooked? I have never had luck making pie crust and going to give this a try. Thanks
For an unfilled blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes. This would be the method for something like a custard/pudding g filled pie. For a filled pie such as fruit pies, cooking time and temperature varies.
Love your pie crust videos. Do you ever cover the outer pie crust edges with foil or the metal covers, so the edges don't get too brown, especially when baking fruit pies?
For the buttermilk pie: Bake at 400°F for 10 minutes, then reduce oven temperature to 350°F and bake an additional 45 minutes. The surface and crust edge will be golden brown, and the center will be bubbling. Allow pie to cool completely before serving.
For pumpkin pies: Bake pie at 425°F for 15 minutes, then lower the temperature to 325°F, and bake 60 minutes more, or until a tester comes out clean. Let pie cool completely before slicing.
Thanks for sharing. I haven't experienced that issue. Was the meat filling already hot, as you filled the pie? That could be a problem, melting the shortening too fast in the crust before the baking sets it up. If the filling is going into the crust already hot, blind bake the crust first. The only other thing I am wondering is how full was the filling?
Bread flour has a higher protein content compared to AP flour, so it’s likely to lead to a bit of a tougher crust. If you try using it, your crust may not be as light and flaky. Hope this helps.
First time watching I can't wait to watch more.
Thank you! 😊
Oh how super sweet! Love when you tubers cook with their moms and grandmoms. What an amazing woman your mother is!
Thank you so much!😊
I have the exact same sifter. And I love it!
thank you for posting this video I always wanted to to learn how to make a pie crust
You are so welcome! 😊
This is exactly the way I learned pie crust in Home Ec class back in 1970. Best crust, hands down. Thank you for reminding me!
This recipe is very popular throughout my family. Happy to remind you, and thanks for watching. 😊
This is the first time I see a pie crust not refrigerated and no eggs looks great ,I will try it !
It’s great for making many pies… my mom will often make 4 or more pies it’s a time. Hope you have success! 😊
Looks easier than the one I did & mines in the garbage
I have had a lot of failures until I got things right! 😊
I have made about 15 that turned out so bad! I made them in the food processor! So I’m gonna try this recipe! Looks perfect!!! Thank you!
I just found your channel that popped up. Everything sounds so good. I am anxious to try your mom’s pie crust. I would like to see more of her (and you of course).
Welcome! 😊
Awww... I love the shout out to your neighbors! ❤
Rightly so! ❤️
❤…..this is the best pie crust …. Thank you and your mom
Thank you too! 😊
OMG!!! Doug is so lovely!! I’m sure his mom has to do to with that💛🙏
I ENJOYED THIS VIDEO! GOD BLEES YOU GUYS ....... SENDING LOVE FROM MEXICO
What joy it brings me to see you guys in the kitchen together. Ho how I miss my Mom. A true blessing. Thank you both for sharing your wonderful pie crust recipe with us. God bless you both 🙏 ❤️
❤️
What a sweet cute woman. Thank you both for helping me with my pie crust. I was looking up all these other ones with butter saying I had to chill and I didn't want to wait lol. Have a happy Easter. Going to be watching more of your baking videos.
How wonderful! All the best in your pie baking, and happy Easter to you as well.😊
WOW. So glad I came across this video. Made 4 crusts for two apple pies tomorrow! Cant wait! Thank you
Wonderful! 😊
Great looking pie crust!
Thank you! 😊
Ahhhhhdorable!!! She is such a cutie!! Wonderful recipe
Thank you, I agree! 😁
Those old sifters are the best
They are!
love this! can you PLEASE make more pies with your mom...apple, coconut cream, and chocolate??? love you guys making pies together...
Thank you, we plan on it! ☺️
Well explained. Thank you Mom and Son.
Thank you! 😊
I'm convinced of your recipe
Hope you enjoy! 😊
So excited for this video!
Awe, thank you! 😊
This is the crust my mother used to make. I've tried and tried, and now I'm going to try it again. Thank you.
Wonderful! 🩵
@@DougCooking I made a hundred pies in my sleep last night (in my non sleep). Bought the King Arthur flour today! Going to make a tomato pie this weekend. Wish me luck.
Is the Crisco chilled or at room temperature?
room temp!
@@DougCooking I actually have made the crust both ways now and it seemed to work better when I chilled the Crisco. I have to do whatever works best for me. Thank you and your lovely mother for putting me on the right track. My mom would be so proud!
Thanks for doing this with your mom! I always love her pie (especially the apple and peanut butter). They never last long at any function.
You bet! It was fun to do!
I use my fingers. I like the feel of the dough.
Gosh it’s picture perfect!
Thank you 😊
Your mom is wonderful I have made pie crust with crisp forever so mom plus gramma use lard also
Thank you 😊
very nice Pumpkin pie.thanks for the video
Thanks for watching!
Nicely done great looking pie crust
Thank you 😊
beautiful
Thank you! 😊
Thank u for sharing. I use to make good crust but for some reason I can’t make a crust anymore. I’m going to try this one and see. Wish me luck.
Hope it works out for you! 👍
This is a great recipe,I use it, never fails!!
How long would you say that she mixed it after the water goes in? I am trying to replicate her exactly!!! Mom, the Pie Diva!!! I did make 2 pies using this recipe and talk about delicate, delish, flaky and easy!
She doesn’t mix for long, probably two minutes max. She uses a fork, and as it starts to stick together in a crumbly mass, then she moves to using her hand, into two doughballs. So glad you’ve had success, and enjoyed it! 😁
Hi! It's amazing that you just roll it without constantly moving the dough! I'm having a horrible time with butter pie crust! Always cracking. Never bakes right.
This recipe ALWAYS works for my mom. She uses the same ingredients ( King Arthur or Robin Hood AP Flour) consistently as well. She made 8 pies yesterday for a picnic, all perfect crusts.
I just stumbled on this video trying to find pie crust recipe. You are so sweet to watch. I loved this. You explained so well. I just bought flour to make pie crust and they didn’t have King Arthur so I just bought Great Value. Never heard of the flour you used. Hope it works.
I’m making a recipe where you use 5 lbs flour and 3lb can of butter crisco. Makes 20 pie crust and you freeze the balls of dough to use later.
Have you used butter flavored crisco before? If so, which do you prefer, butter flavored or reg?
Thanks again.
Thank you so much! 😊
I don't know if this has been asked before. I love your mom and I have used this recipe... However, I used with BUTTER flavored Crisco. I wonder if it matters as far as the measurements of Crisco with or with out butter? Have others done this with butter flavored and any feedback would be welcomed. Thank you!!
Thank you so much! Although we haven’t done it, I think swapping Crisco for butter flavored Crisco would be an equal measurement, and everything else would stay the same. 😊👍
Not true if you wanted to use real butter.🛑 I would look for a different recipe in that case.
Happy baking!
At what temperature and for how long to bake the pie crust for it to be completely cooked? I have never had luck making pie crust and going to give this a try. Thanks
For an unfilled blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes. This would be the method for something like a custard/pudding g filled pie.
For a filled pie such as fruit pies, cooking time and temperature varies.
Do you make fried or hand pies and would you use the same pie dough?
We do not, but I would give this dough a try, as it handles well at room temp. Good if you were making several hand pies. 👍
Love your pie crust videos. Do you ever cover the outer pie crust edges with foil or the metal covers, so the edges don't get too brown, especially when baking fruit pies?
I don’t think my mom does that too often, but if she does, just a bit of foil on the edges. 👍
need to partner with her more often!
Will do, thanks Dom! 😊
The next time I make a pie, I'm going to try this pie crust recipe. The butter ones never turn out for me. They fight me every time.
I hope you love it as much as we do. Thanks for watching! 😊
@@DougCooking You're welcome.
Doug does your mom. Use the butter crisco for her pies?
She uses the traditional Crisco, but I’m sure you could use the butter flavored.
Is your shortening cold?
No, my mother leaves it in a cupboard at room temperature. 😊
hOW LONG DO YOU BAKE IT AFTER YOU PUT IN THE FILLING?
For the buttermilk pie: Bake at 400°F for 10 minutes, then reduce oven temperature to 350°F and bake an additional 45 minutes. The surface and crust edge will be golden brown, and the center will be bubbling. Allow pie to cool completely before serving.
For pumpkin pies: Bake pie at 425°F for 15 minutes, then lower the temperature to 325°F, and bake 60 minutes more, or until a tester comes out clean. Let pie cool completely before slicing.
Do you keep your Crisco in the fridge?
Mom does not. Crisco says ‘once opened, you can store in a cool dry place for up to three months’. 👍
The dough was easy to do. Once in the oven (a did a meat pie) the grease(from dough) was dripping on the bottom of the oven😮
What did I do wrong
Thanks for sharing. I haven't experienced that issue. Was the meat filling already hot, as you filled the pie? That could be a problem, melting the shortening too fast in the crust before the baking sets it up. If the filling is going into the crust already hot, blind bake the crust first. The only other thing I am wondering is how full was the filling?
I noticed that you rolled the crust immediately without letting it rest.
Yes, it’s completely workable and tender.
@@DougCooking Thank you.
Can bread flour be used for pie crust?
Bread flour has a higher protein content compared to AP flour, so it’s likely to lead to a bit of a tougher crust. If you try using it, your crust may not be as light and flaky. Hope this helps.