THANK YOU! This is how my late uncle made his pie crusts. Two knives and a bowl. He never used a food processor in his life. His pies ended up winning a number of awards; not bad for someone who was not a professional chef but a dock worker! I've been looking to find a video of someone doing the same, because I want to know to do things by hand and not have to rely on a machine to do it for me. He did chill the two halves in the fridge, and he both used a roller and his hands. Roller to get the basic shape, then some hand pushing and shaping. Moved very quickly though, because it's hot in Baltimore. So not too much hand work. Also he used a tsp. of salt in the flour, otherwise the measurements are the same as yours! No sugar. He liked the crust to be flaky and the filling to be sweet as a contrast, and so that the whole things wasn't too sweet. This is how pies have been made "down home" style and I appreciate you posting!
Thank you for your video. It was very helpful! It is sweet how you mention your Mom. I have no one who would spend the time with me to show me how to make a pie crust and how it should look.
Debbie, great video. Iam a Scottish baker, trade qualified. Not in the bakery trade anymore, living in Australia and working as a truckie. You tell everyone the most important things. Only thing I can add is the worst thing that anyone can do is, not letting the dough rest before lining/topping a pie, as the gluten in the flour will make the pastry contract/shrink. As you stated, never overwork/overmix the dough, as it will make it tough and stretchy. Well done!!
My dad wants my mom and I to prepare him a special Sunday dinner just like my grandmother did every Sunday. I decided to make a peach cobbler. Thanks for helping me with the crust. This recipe is perfect! 👌
Great video. Using 2 knives scissor cutting is very common. Not everyone feels the need to outfit their kitchen with every "make it easier" tool. You could also grate the butter with a cheese grater that way the butter is already smaller and cuts down on your time. Definitely a thumbs up, thanks for the video.
Thanks so much for your detailed instructions, I made a perfect pie crust on my 1st try 2day *smiles* so now I don't have to buy 'Pillsbury' brand, instead I can make my own pie crust from scratch every time I make a Peachcobbler, thanks again!
While there were a lot of negative responses, for me as a beginner and making piecrust you did pretty darn good and you were very effective and informative and your instructional video. Thank you so much
Great video. No frills or showmanship - Just informative. Deliberate. Insightful commentary on how to do exactly what one is looking to do in watching such a video.
thank you so much for this recipe. i really appreciate you saying the amounts of everything as you work, it makes it a bit easier to recreate the pie crust.
@cardiganmimi--- Just use a couple teaspoons of cold water. If the dough is still crumbly, add a little more until it sticks together and can be rolled out. If your crust ever gets too wet you can always add a little flour to it. You don't need to refrigerate the crust before rolling it or pressing it out by hand. Never be scared to put that crust in the oven. If you were able to roll it or press it out and get it into the pan, it is perfect for baking. Good Luck with your pies!
all the criticism makes me wonder WHY everyone here is watching your video tutorial if they already KNOW the BEST WAY to make one? I'm gonna try your recipe tonight.
+I Am Just Tracie Thank you. I believe you will really enjoy it. I always wonder why people feel the need to critique the video. If they already have a great way to make crust that's works for them I don't know why they watch the video in the first place. No one has ever left a negative comment after actually making the crust. Thanks for your comment.
Thank you so much for posting this video! I'm trying to make an apple pie today from scratch for the first time. I had no idea I'd need a pastry cutter and I had no clue how to do the knife technique for cutting the butter. This helps so much! I wish you'd included how to place the crust into the pan lol.
Thank you so much for this. I struggle with the rolling pin every time and get so frustrated. I'd considered just using my hands, but was afraid of the dreaded overworked dough. Watching this really helped me understand how much you can work it and how much flour is ok. Thanks!!
I use a rolling pin and always flour the rolling pin and it never sticks,,I get a much more even]crust and it is very flaky,,Smooths out the butter infused dough more evenly,,then just roll it up on the rolling pin and place it on the pie plate easing the dough into the bottom evenly and can cut off the excess with a scissors or knife..slight slightly the bottom before placing it in the oven and the crust will not expand and you will have enough room for your filling..Bake and then put the top crust over the filling then crimp with fingers or fork baking ...(brush the top crust with egg wash and slit the top here and there. Put on a baking dish and bake 375 for 35-45 Min. If edges are getting really brown put foil around the edges to protect,,remove.. cool. and enjoy..
Maybe this lady has cold hands, some people have warm hands and this may not work for them. It's a nice video and nice looking crust and very well taught! :)
Thank you for taking the time to make this video showing how you make a pie crust.:) But I couldn't find the video that shows how you get it into the pie pan. I saw the one about fluting the edges but not the one in between. Is it still available?
@@videohomeandgarden l'm so disappointed that the video about placing the crust into the pan is not here. Thank you for your instructions on pie-making, of course!
i made my 1st pie crust when i am 15 yrs old,i think it is not kind of hard,,:D but amazing work using your palm *_* im 17 and experimenting different types of fillings :D
Butter has to be cut into the flour until size is decreased to pea-sizes. If you throw it into the food processor, it will break down the butter into cornmeal pieces, thus decreasing it's capability to form flaky texture. It will still be flaky but not too much. Be sure to also refrigerate after making the flour/butter mixture to make sure that butter does not melt before placing in oven or before shaping them.
@bongga8 - Cut the butter into small chunks as demonstrated in the video. You can make pie crust in a food processor if you like. The knife method is just one way that you can incorporate the butter into the pie crust. The reason that I demonstrated the knife method is that it can be used by anyone, even if you don't have any fancy kitchen gadgets. Also, the less you mess with the dough the flakier it will turn out. Thanks for watching! :)
I realize this is an old video, but I'm so glad it came up in my search. I definitely learned some things. I've never seen butter cut in with a knife and flattening with your hands is impressive. I'm not quite ready for that. Definitely helps when you don't have all the tools. Thanks for sharing.
Thanks for the video, just made it and lucked out with it turning out perfect! I was able to just lift both crust into/on to the pie plate w/o using the rolling pin too :o)
Bom dia! Pra mim é uma honra viu prestigiar seu trabalho, vamos sempre juntos somar e fortalecer nossos objetivos, Conto com você, eu já estou por aqui,.
@davidhill368-This is a very common way to cut butter in to flour and as it might be "old school', it is a great way to do it. Being so judgemental only shows your ignorance towards a true craft.
@videohomeandgarden You're not a culinary idiot. In a professional kitchen it doesn't matter what tool you use if you get the job done to spec. there are many ways to bone a chicken and make a pastry dough. if you have the option, I would suggest doing a voice over, so you can focus take out a few of the pauses? Otherwise, forget the haters. I'm a line cook, and I support your efforts. I wanted to see how other people were doing their thing, and I think you're doing just fine.
I'm mixing with knives to illustrate a way to incorporate the flour with the butter using minimal kitchen tools. This is the original old-fashioned way. Of course, a pastry blender or food processor could also be used instead of knives. However, the tenderness of the pie crust may be less. Thank you for your question.
@@Ace-ke7fq I Live on the Reservation. How much more Isolated is that. We can only good to the City Monday's and Saturdays when the Train or bus comes here. dense out here
I am just a beginning pie pastry maker but I can get much faster and more effective results with a rolling pin. Your method seems unnecessarily labor intensive.
She's showing you how you can still make the crust without any tools as they did back before you were probably born. Just because you're in pastry school doesn't mean you have to act like a know it all @A.M. Hatfield.
@@ceecee8757 Are you dealing from a full deck? I am not in a pastry school or any other school. I am an old retiree, trying to understand methods of pastry making because I live alone and am dependent on what I can learn. I was not acting at all like a know it all. Just amazed that is all. You have got me all wrong.
Hi Thank you Debbie. This was the best pie crust I have ever tasted and I am 78 years old. That butter did it. 😋
THANK YOU! This is how my late uncle made his pie crusts. Two knives and a bowl. He never used a food processor in his life. His pies ended up winning a number of awards; not bad for someone who was not a professional chef but a dock worker! I've been looking to find a video of someone doing the same, because I want to know to do things by hand and not have to rely on a machine to do it for me. He did chill the two halves in the fridge, and he both used a roller and his hands. Roller to get the basic shape, then some hand pushing and shaping. Moved very quickly though, because it's hot in Baltimore. So not too much hand work. Also he used a tsp. of salt in the flour, otherwise the measurements are the same as yours! No sugar. He liked the crust to be flaky and the filling to be sweet as a contrast, and so that the whole things wasn't too sweet. This is how pies have been made "down home" style and I appreciate you posting!
+ninaweston Thank you so much.
Thank you, my son's and I have been going back to scratch in our food making for better health plus everything is so much better.
Thank you for your video. It was very helpful! It is sweet how you mention your Mom. I have no one who would spend the time with me to show me how to make a pie crust and how it should look.
Made this years ago....was the best pie crust ever! Been looking for this video for months.
Debbie, great video.
Iam a Scottish baker, trade qualified.
Not in the bakery trade anymore, living in Australia and working as a truckie.
You tell everyone the most important things.
Only thing I can add is the worst thing that anyone can do is, not letting the dough rest before lining/topping a pie, as the gluten in the flour will make the pastry contract/shrink.
As you stated, never overwork/overmix the dough, as it will make it tough and stretchy.
Well done!!
My dad wants my mom and I to prepare him a special Sunday dinner just like my grandmother did every Sunday. I decided to make a peach cobbler. Thanks for helping me with the crust. This recipe is perfect! 👌
Great video. Using 2 knives scissor cutting is very common. Not everyone feels the need to outfit their kitchen with every "make it easier" tool. You could also grate the butter with a cheese grater that way the butter is already smaller and cuts down on your time. Definitely a thumbs up, thanks for the video.
Cheese grater idea is fantastic. I have seen that done before.
Thanks Alot. I want to make my own crust for my peach cobbler. This has REALLY helped
Thanks so much for your detailed instructions, I made a perfect pie crust on my 1st try 2day *smiles* so now I don't have to buy 'Pillsbury' brand, instead I can make my own pie crust from scratch every time I make a Peachcobbler, thanks again!
While there were a lot of negative responses, for me as a beginner and making piecrust you did pretty darn good and you were very effective and informative and your instructional video. Thank you so much
Why would anyone make a bad comment. If you think it is so bad don't watch it
Thank you!!! I like the hand idea better than the rolling pin. Wish me luck! Off to the kitchen I go!💜🍊💜
I hope this works well for you. You can use a rolling pin if you like instead but the hand method works good too. Enjoy!
Great video. No frills or showmanship - Just informative. Deliberate. Insightful commentary on how to do exactly what one is looking to do in watching such a video.
Watch the joy of baking "Pie Crust demonstration" ..
thank you so much for this recipe. i really appreciate you saying the amounts of everything as you work, it makes it a bit easier to recreate the pie crust.
Nice debbie. I like idea of not using rolling pin. I roll too thin. And butter tips. I'll be trying this. Thank you. Ohio here
Thank you. Its works good for some but others prefer the rolling pin. Glad you enjoyed the video. 😊
Finally a easier way to make a pie crust. Thank you for this video ☺️
thank YOU Debbie, this was awesome... I appreciate YOU.
+Thank you! Nathanial Smith
@cardiganmimi--- Just use a couple teaspoons of cold water. If the dough is still crumbly, add a little more until it sticks together and can be rolled out. If your crust ever gets too wet you can always add a little flour to it. You don't need to refrigerate the crust before rolling it or pressing it out by hand. Never be scared to put that crust in the oven. If you were able to roll it or press it out and get it into the pan, it is perfect for baking. Good Luck with your pies!
0
all the criticism makes me wonder WHY everyone here is watching your video tutorial if they already KNOW the BEST WAY to make one?
I'm gonna try your recipe tonight.
+I Am Just Tracie Thank you. I believe you will really enjoy it. I always wonder why people feel the need to critique the video. If they already have a great way to make crust that's works for them I don't know why they watch the video in the first place. No one has ever left a negative comment after actually making the crust. Thanks for your comment.
Joy of baking light fruit cake
Tresi Rhys Last Name Myrrh What was your point of saying anything
Thank you so much for posting this video! I'm trying to make an apple pie today from scratch for the first time. I had no idea I'd need a pastry cutter and I had no clue how to do the knife technique for cutting the butter. This helps so much! I wish you'd included how to place the crust into the pan lol.
thanks for sharing your skills mama taught you well thanks God bless
+Buffie Neditch Thank you for your positive comments.
💗💗💗💗
Thank you so much for this. I struggle with the rolling pin every time and get so frustrated. I'd considered just using my hands, but was afraid of the dreaded overworked dough. Watching this really helped me understand how much you can work it and how much flour is ok. Thanks!!
The best crust hands down.
Wonderful video, thank you, I was wondering if I can use peanut oil instead of butter, maybe the crust will become more stiff?
I use a rolling pin and always flour the rolling pin and it never sticks,,I get a much more even]crust and it is very flaky,,Smooths out the butter infused dough more evenly,,then just roll it up on the rolling pin and place it on the pie plate easing the dough into the bottom evenly and can cut off the excess with a scissors or knife..slight slightly the bottom before placing it in the oven and the crust will not expand and you will have enough room for your filling..Bake and then put the top crust over the filling then crimp with fingers or fork baking ...(brush the top crust with egg wash and slit the top here and there. Put on a baking dish and bake 375 for 35-45 Min. If edges are getting really brown put foil around the edges to protect,,remove.. cool. and enjoy..
God Bless her patience
Maybe this lady has cold hands, some people have warm hands and this may not work for them. It's a nice video and nice looking crust and very well taught! :)
+Sharon La Tour Actually warm hands have no bearing on the recipe. It flattens out or rolls out perfectly.
:0 awesome! Thank you! :)
Thank you for taking the time to make this video showing how you make a pie crust.:) But I couldn't find the video that shows how you get it into the pie pan. I saw the one about fluting the edges but not the one in between. Is it still available?
I accidentally deleted that one. When I find it among my files, I will repost it for you.
@@videohomeandgarden l'm so disappointed that the video about placing the crust into the pan is not here. Thank you for your instructions on pie-making, of course!
This is how my mother of 96 yrs would do it,she used a back of a fork to mix the butter in.
call grandma! lol!
Thanks for sharing your video. Can I used unsalted butter or salted butter
Thank you!!
i made my 1st pie crust when i am 15 yrs old,i think it is not kind of hard,,:D but amazing work using your palm *_*
im 17 and experimenting different types of fillings :D
Mom's always make the best of everything!!!
Whip up the perfect home made pie crust for your holiday pies!
videohomeandgarden chocolate pie
It worked for me!!! I'm all happy.
Butter has to be cut into the flour until size is decreased to pea-sizes. If you throw it into the food processor, it will break down the butter into cornmeal pieces, thus decreasing it's capability to form flaky texture. It will still be flaky but not too much. Be sure to also refrigerate after making the flour/butter mixture to make sure that butter does not melt before placing in oven or before shaping them.
Beautiful
A must watch video!
lol
Can I use this same recipe to make dough for peach cobbler?
It SEEMS like you're really working that dough hard. Some people have warm hands. The butter doesn't melt this way?
I love this pie crust
+Desiree Acosta Thank you!
@bongga8 - Cut the butter into small chunks as demonstrated in the video. You can make pie crust in a food processor if you like. The knife method is just one way that you can incorporate the butter into the pie crust. The reason that I demonstrated the knife method is that it can be used by anyone, even if you don't have any fancy kitchen gadgets. Also, the less you mess with the dough the flakier it will turn out. Thanks for watching! :)
I realize this is an old video, but I'm so glad it came up in my search. I definitely learned some things. I've never seen butter cut in with a knife and flattening with your hands is impressive. I'm not quite ready for that. Definitely helps when you don't have all the tools. Thanks for sharing.
I like making crust .... never seen it done like this through.
*LET THE DOUGH REST BEFORE ROLLING IT OUT.*
Yes, let the dough rest at least 10 minutes covered.
This is the French method that Julia Child used & recommended for the flakiest most tender pie crust. Try it, you'll like it. 😊
Shouldn't you need to rest if first inside a refrigerator before forming it?
+Chubby Luna I don't rest it on the frig. But you certainly may.
Thanks for the video, just made it and lucked out with it turning out perfect! I was able to just lift both crust into/on to the pie plate w/o using the rolling pin too :o)
If you add too much water can you just add more flour??
I don't know whether to use Salted or Unsalted butter. Which is the best?
Staten Fuller I was always taught to use unsalted. Usually a recipe will tell you. But most of the time it is unsalted.
Salted is fine
Either one is fine.
That had to be one tough crust. Way too much flour was used and the less contact with your warm hands, the better.
victoria dowell that amount of flour was used because its a 2 crust recipe!and by the way it was a great video im going to try it tommorow
+Fun With Angie thank you Victoria.
This is the French method that Julia Child used & recommended for the most flakiest & tender pie crust. Try it, you'll like it. 😊
I use flour on my rolling pin and it doesn't stick
Very Nice. Pick one that suits you. I am posting several pie crust recipes.
Cutting the butter in let's pieces of butter stay pure without totally mixing with the other ingredients, thus resulting in the 'flaky' pie crust.
thank you so much!
yummm
@davidhill366 I've seen recipes and chefs sometimes say that is an option if you don't have a pastry cutter.
Hi, how much does a stick of butter weigh?
I was wondering if you can tell me why my apple pie ended up so watery after I baked it, I washed the apples prior to peeling.
You may have needed more flour in your sugar cinnamon mixture.
The more you handle it, the tougher it gets. Where is the salt?
Lady use the rolling pin! I do and it comes out flaky 😃
Can I just use a pastry cutter
Yes.
If you prefer
ooooohhhhh... cool
Bom dia! Pra mim é uma honra viu prestigiar seu trabalho, vamos sempre juntos somar e fortalecer nossos objetivos, Conto com você, eu já estou por aqui,.
@davidhill368-This is a very common way to cut butter in to flour and as it might be "old school', it is a great way to do it. Being so judgemental only shows your ignorance towards a true craft.
@videohomeandgarden You're not a culinary idiot. In a professional kitchen it doesn't matter what tool you use if you get the job done to spec. there are many ways to bone a chicken and make a pastry dough. if you have the option, I would suggest doing a voice over, so you can focus take out a few of the pauses? Otherwise, forget the haters. I'm a line cook, and I support your efforts. I wanted to see how other people were doing their thing, and I think you're doing just fine.
Ze zeggen nooit hoeveel boter Erin moet hoeveel gram waarom is dat
from scratch? where to find 'scratch'?
"from scratch" means "from the beginning" or "homemade" in America.
Oh! is that so? I thought you go to a store and ask for a pack of Scratch.
Thank you but a rolling pin could've saved so much time!!
I do use a rolling pin at times. However, the hand method makes the crust more flakey. The recipe is great either way. Enjoy!
making crust reallysucks!
+john Felton sorry you feel that way. I actually enjoy it.
why is she mixing with a KNIFE
I'm mixing with knives to illustrate a way to incorporate the flour with the butter using minimal kitchen tools. This is the original old-fashioned way. Of course, a pastry blender or food processor could also be used instead of knives. However, the tenderness of the pie crust may be less. Thank you for your question.
ever hear of a pastry cutter?..lol
+Cave Lion Don't need one. You can use one if you like.
Not every one likes the pastry cutter. I use one but not every one does.
You can use one if you like.
P
To much work
Yes, it's a bit of work, but it's well worth it. 😊
not a good Recipe
+PokerLady houle no flavor either,.great though if u live in the bush,.when u can't make ends meet,.lol.
+L. J.P. Have you tried the recipe? If it's no good then I wonder why everyone loves it!😊
+L. J.P. This is one case where the old time way is the best way.😊
Let's see your video 🙄
@@Ace-ke7fq I Live on the Reservation. How much more Isolated is that. We can only good to the City Monday's and Saturdays when the Train or bus comes here. dense out here
Flaky
Sorry. but your hand is in the way…
I am just a beginning pie pastry maker but I can get much faster and more effective results with a rolling pin. Your method seems unnecessarily labor intensive.
She's showing you how you can still make the crust without any tools as they did back before you were probably born. Just because you're in pastry school doesn't mean you have to act like a know it all @A.M. Hatfield.
@@ceecee8757 Are you dealing from a full deck? I am not in a pastry school or any other school. I am an old retiree, trying to understand methods of pastry making because I live alone and am dependent on what I can learn. I was not acting at all like a know it all. Just amazed that is all. You have got me all wrong.