Classic Crisco Pie Crust (Double)
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- Опубликовано: 29 сен 2024
- Classic Crisco Pie Crust (Double) has been a staple recipe in kitchens as long as pies have been made. {Recipe Below} This pie crust turns out every time and can be used for ANY type of pie. From sweet pie to savory, to double crust to single crust, this pie crust is a true classic and has stood the test of time. #easyrecipe #myyoutuberecipe #crisco #piecrust #howto #easy #baking #familyfriendly #budgetfriendly #youtubefood #recipevideo #recipeoftheday #recipe #baked #inthekitchenwithlynn
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Things mentioned in video:
Crisco
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Classic Crisco Pie Crust
2 cups flour
1 teaspoon salt
3/4 cup well chilled Crisco shortening
4 to 8 tablespoons ice cold water
Blend flour and salt in a large bowl. Cut shortening into flour mixture using a pastry blender until coarse crumbs form. Stir in enough water with a fork just until dough holds together.
Divide dough in half; Shape into two 1/2 inch disks. Wrap in plastic wrap and chill for 10 minutes.
Roll out each disc 2 inches larger than pie plate on a lightly floured surface. Line pie plate with 1 unbaked pie crust. Fill according to pie directions.
Recipe Credit: Crisco Label
Recipe Rating:🍪🍪🍪🍪
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I tried your recipe and love it. It's so easy. I'm 62 and all my life I couldn't make a pie crust to save my life and had to resort to store bought ones, until now!! ty ty ty sooo much! :)
Thank you!! I was the same way, now I use store bought only as an alternative:) Lynn
If you put your cling wrap in the freezer and you pull it out it's stiffer and it works better when rip it
Great Tip!! I’ll have to give that a try!! Thanks, Lynn
I'm listening to your instructions and just said to my husband "I wonder if she's from Wisconsin?". I looked at your channel, and oh geez; you're from Wisconsin! I guess we just know a fellow Wisconsinite ❤ . Are you going to watch the Packers play in Brazil on Friday? Go Pack Go!
Thanks for the pie crust! It's nice and easy
@@preckles Well hello there!! 👋 Oh, you betcha, 🧀Go Pack Go🧀
I’ve just started making my own pastry doughs. My issue was overworking the dough. This video was very informative, I’m always happy to learn new things.
Would you recommend this pastry dough for making folded pastries like croissants?
No, this recipe is strictly for making a crust for a sweet or savory pie. Most croissant recipes call for using butter for a light and flaky texture. Lynn
Дуже гарно все-зрозуміло навіть без перекладу❤❤
Thank you!!
I used an off brand and it turned out like sand and fell apart.
I’ve never had any luck with any off brand! It just never turns out….always dry and crumbly!
Thank you very much you made it very easy for me to understand & make I’ve been freaked out about making pie dough for years & only used store bought pie dough now I can make my own Thanks Again
Your Very Welcome!! I’m glad it helped you out:) Check out the video I recently posted for Rustic Cherry Tart….the crust is delicious, easy and it freezes well too!
I must say you did an amazing job. When I was a boy I remember my mother and grandmother talking about the cost of Crisco, butter and lard for their pie baking. Lard was the cheapist and Crisco was high end. I useually use butter, maybe I should make a taste test to see what I like the best..
Not a bad idea! My mom and grandma swore by lard and even used bacon grease in a pinch! With the price of butter and crisco, it might be time to try lard. That might be a good idea for a video! What do you think? Lynn
Thank you for not editing in the video it is great to see your full process i am prepping for tomorrow i will be making 3 double pies, iv only made 3 before but very inexperienced under prepared and wrong tools and ingredients very helpful tips and the raw video is great for understanding how long i should do each step(cutting in the shortening and using hands with water) also sifting i did not even think to do, the hardest part for me is patience, should we throw the pie in the fridge for an amount of time before baking? Should shortening be taken out of fridge/freezer before starting??
You can bake your pie immediately after assembling. You don’t want your crust to get soggy:) I store my shortening in my refrigerator so mine is usually cold. Personally, I think cold shortening makes for a flaky crust. Good luck with your pie baking!!! Don’t be intimidated…I was so nervous the first time I made a pie with homemade crust! You can do it:) Lynn
I have been searching for plain old crisco crust
Isn’t it on the can the pie crust
Sometimes it is Carol and sometimes it isn’t….sounds like the start of a song:)
Looks like it's been a year since you posted this video, so glad I ran across it. I'm 67 and my goal is to make a homemade pie crust. My first attempt with a different recipe did not turn out very good. I couldn't get it thin enough. Can't wait to try this!
Good Luck! Hey, if I can do it with my arthritic hands, anyone can do it!! Let me know how it goes:)
How long can you keep your pie dough in fridge? Can you make it a few days ahead so that when you get ready to make a pie, then at least that part is already done?
Good Question! I usually make mine in advance and then freeze it until I need it. I let it thaw in the refrigerator overnight and make pies the next day. I have refrigerated the dough up to 2 days before hand. Both ways have worked for me:) Hope this helps! Happy Holidays, Lynn
Nice job
Thank you Brianna:)
Jolinah 🥧😁 jomel
🍕
Pizza😊
Masterfully done. And a joy to listen to
Thank you! What a nice comment:)
🥧
Why so much Crisco?
It makes the crust light and flaky.
Is it important to have my crisco cold?
I’ve always used cold crisco, it cuts in better I think. But you can try using room temp crisco or go to the crisco website and see what they advise:) Lynn
I’ve always used cold crisco, it cuts in better I think. But you can try using room temp crisco or go to the crisco website and see what they advise. Lynn
Get yourself some Reynolds wrap. You will absolutely love it.❤️💯🙏🏾
Will Do!!
I use off brand and it works great.
That’s great! What kind do you use?
@turnips2tangerines I use Hill Country Fare (bought from H-E-B) and my dough always turns out great! I think a little sticky on countertop but could definitely be user error lol!
This is the only recipe I have ever used and only recipe I will continue to use! Easy to follow, wonderfully filmed! Thank you a million dear!!
@stephaniemechell Thank you so much!!! I love H-E-B anything!! Only wish we had one in my area:( Guess I’ll have to visit some relatives in Texas and bring home a suitcase full of H-E-B products! Lynn
Recipe please
Coming right up!
@@inthekitchenwithlynn thank you
The recipe is in the description box:)
Could you use cold milk instead of water?
I have never tried using milk before in this recipe, so I can’t answer that question. You could go to the crisco website and ask them…crisco.com Lynn
Yes you can use milk, half and half or heavy whipping cream, the taste is better than water, it's your preference
You might want to do some editing. Between the dog scolding and the lost film wrap, Not a great video.
Thank you so much for your suggestion! What editing software do you use? It’s one of our most popular videos, so some people like it, eh? Happy Thanksgiving to you! Lynn
Nothing could taste worse than anything made with shortening. Crust is especially bad. I don’t count that as real cooking
There are a lot of savory and sweet pie lovers that would disagree with you. I guess no pumpkin pie for you:) Lynn
You should be ashamed to even make such a rude comment. If you don't like then don't make it. She's sharing with those who want to use Crisco.
My mom just gave me my great great aunts pie crust and it is delicious!! And it used Crisco. I would not change a thing!!
Im going to try this- im so nervous- im making a pecan pie- and crust for the 1rst time and i dont even eat it. I always wonder why the water has to be cold
Don’t be nervous! You can do it! I was nervous too the first time I made a pecan pie but it actually turned out! (I don’t eat pecan pie either:) The purpose of ice water is so that the flour forms gluten:) Good Luck 🍀
@@inthekitchenwithlynn ty so much for the encouragement🙂❤