This is by far the best flaky-pie-recipe and video on the web. No need to search for other video's. In all those years, I 've seen 100 great piedoughs on youtube, and I did not want to see any more of them.Today, I was searching for a chocolate cake recipe. I don't know why I clicked this video, I said to myself , don't click, you don't have time for a 32 minute vid. Don't click, it is an 100 year old pie, there is nothing to find. But I clicked, and I watched every second of it. I downloaded it immediatly. This is art. Thank you so much. Geetings from Belgium Bernard
I've tried many pie crust recipes and with this one I finally achieved the flakey crust that I've been looking for. I put the flour, bowl, fork and mashing tool in the freezer for a couple of hours, took them out and followed her directions and ended up with the best pie crust I've ever made. Thank you, Hands That Cook!
As an only child three generations of my family taught and encouraged me to to cook and bake. To my amazement my mother, grandmother, and great grandmother all made their pie crust in virtually the identical way you make yours, both the ingredients and technique. I'm now 74 and have tried other pie crust recipes over the years, but none compare to this one. I'm sure that everyone appreciates you posting both the recipe and the video of the WONDERFUL and DELICIOUS recipe. Thank you so much!!!
I love my pastry blender, which is squatter than yours, has one or two less wires, but the wires are broader than yours seems to be. I can press down harder -- it just doesnt seem that you can have much leverage with your style of pastry blender. Of course, maybe the lighter touch it looks like your blender makes you do, may be actually better for a flaky pastry. Do you feel your style of blender is comfortable to handle? Anyway, I loved your video, and learned so much!
I have my mom’s school cookbook from here in the beautiful Smoky Mountains of Tennessee back when she was in her senior year .. this book is back in 1933 .. my mom had kept her cookbook for whatever reason but hey I’m happy she did .. I had looked up how they made their pie crust and low and behold there it was .. almost the exact way this pie crust you were showing us in your video.. also how to keep the dough very cold while rolling out one pan at a time .. and even to use a fork .. this book is 90 years old so this recipe is still the same today and the best way to make it .. hey don’t fix it if it ain’t broken heheheh .. thank you and I’m happy I found you on RUclips..
Made my first crust last night! I needed way more water than recipe called for! I live in a very dry high altitude climate.( It came out beautiful and I was supremely satisfied) A sense of control in this crazy world!
Mom always took the scraps of pie crust, rolled them out, spread on butter and sprinkled it with cinnamon sugar. She rolled it up, sliced them evenly and baked them beside the pie. It served two purposes, 1 a sweet homemade treat for us kids and it kept greedy kids out of her pie. I loved those treats.
I do that sometimes with the scraps of dough. I'm such a crust lover I'm often tempted to blind bake the dough and just eat that baked crust! TFW God Bless, Linda
I always grate my frozen lard/butter/shortening on the small side of the grater....it help as you only stir it through the flour and you are done...works much better than trying to cut it in.
I'm a qualified chef. And lady you just made my mouth water.I'm off to the kitchen,to make some apple pie. There goes the slim Waist. actually it went a looooong time ago. thank you so much.With love from Canada
My granny and mama used a fork made the crust much faster came out beautiful and flakey . I remember my granny made her pies and baked in a wood stove . The lard is good for biscuits dumplings cakes . Pigs came before crisco lol . Thanks .also they use a rolling pin and also a glass floured .
When the polish lady had me make extra dough and store it in the refrigerator, I did so bit only the peasized dough. No water.when you take out the amount of dough from the rfrigerator you need for another pie crust, it's then that you add the water. Tried and tried for 46 years. I'm 68 years old now. She taught me a gift that kept on giving for decades.
this is very similar to my grandmas recipe...she had three boys, so pie was a weekly treat, and any leftover piecrust pieces she would smear with butter and cinnamon sugar and pop into the oven (rolled flat of course), this, she called her boy pies...its a staple in my home now......love it
Who says you can't teach an old dog new tricks?? I've been making pies the old fashioned way since my Mom taught me just before I got married in 1970 . . . having raised a large family, I definitely know my way around the kitchen. But this video brought several things about pie crust to my attention. Sorry Mom (RIP) I need to make revisions to your recipe, but I know you'd still be proud of me. Thanks so much for the wonderful demonstration and tips on the best pie crust in 100 years!
I watched the video and went right to the kitchen and made an apple pie. Absolutely the BEST pie crust I ever tasted! I am blown away and will NEVER use store bought pie shells again. Thank you so much for this great video pastry lesson.♥️
Thank you very much for giving this recipe. 64 yrs old and still haven't mastered pie crusts...thank the Lord I have a loving family that tells me that I'm a good cook anyway. I'll give this one a try..have a wonderful thanksgiving 💞
Searched all day looking for a simple old fashioned pie crust. 12hrs later found this video n boom this is the one I'm going to use so simple so basic no hype just good old fashion cooking. Thank you so much for posting this video. Much love Laura from Missouri
Hi Linda :). I HAD to let you know just how thankful i am to have had you as my 'pie crust mentor' ....my Mom was a master at crust, but she passed away before i had a chance to really learn from her, so for years i have been trying it on my own to no avail. I stumbled on your channel and with my ipad propped up on the counter and your relaxed, soothing voice coaching me through this, i made the BEST pie crust ever!!! It was truly a winner - my hubby joked (as we all sampled it while watching the Olympic 100 metre sprint race this past Sunday) that i too won a Gold Medal that night....pie crust! Thank you again ☺️. Nisha Parekh, Ottawa, Canada.
Nisha, thank you for responding with your success. There is nothing more gratifying than a story like yours and it encourages me to keep making videos. From this day on you'll be a prize winning pie crust maker and that is such an accomplishment! Thank you for watching and getting back with me with your success. Happy pie making!! Linda
When I first started cooking I used all these “new” pie crust recipes. None of them compare to these old fashioned recipes. This is a REAL pie crust. You sound so much like my nana it’s so soothing. 🤍
Recipe? Recipe? Most people think of a recipe as ingredients. But no, for pie crust it's the skilled hands of the maker. Given much is in the writen part of this recipe but much like what's in the heart must be seen over the shoulder of one who's mastered it. Thanks for this look over your shoulder.
Great video. I watched a chef use a spray bottle of water to spritz the dough a tiny bit at a time at the end of mixing in order not to add too much water. Love the idea of misting the dough if it’s too dry when rolling. Thank you.
Thank you Sucie...I've gotten different opinions on it, some not complimentary, but I tried to give as much information as possible on how to make a good pie crust. TFW God Bless, Linda
Thank you for doing this video and giving out all those wonderful crust tips. I'm going to adopt them all! I feel like I went back in time and spent a wonderful day in the kitchen with my grandma. You have such a sweet disposition, I hope you make more videos. :).
Thank you for the compliments John, I appreciate it! I have more than 300 video's on this channel...great biscuit and bread recipes AND more pie dough recipes that are more friendly for beginners...but delicious just the same. I have many one pot meals and many desserts...more than 10 pound cake recipes! So, I hope you'll browse my channel and enjoy what you find! If you use a pressure cooker, I have more than 20 great recipes for you here!! TFW, God Bless, Linda
This is how I was taught by my mom 🙏. And she would always say "Don't overwork it, or you'll have a tough dough nobody will eat!!!" Thanks for taking me back to a place of love.
Thank you for taking the time to show us how to make a perfect flaky pie crust. It looks delicious and I can't wait to make it. Also, I'll make sure I have light hand's and a merry heart. 😇
I have had many success stories from those who couldn't get a good pie crust, then making a great crust using this recipe. There is no doubt in my mind I'll hear the same from you. Thanks for watching & commenting and please let me know how your crust turned out (I know it will be delicious!) Linda
I don't know when I've enjoyed watching a video as much as I have yours! I'm 56, grew up on a farm. My grandparents were tobacco farmers and I was always at my grandma's apronstings. The larger meal of the day was lunch as she served family and farmhands together. I even remember standing on a cinder block handing her tobacco leaves as she looped it. Jump down to be ready to hear her say "stick" so I could lay the tobacco stick down for her. I'm walking down memory lane a bit..I want to tell you she taught my mother how to make pie crust but I didn't ever get it right. So, it was store bought crust for me! I can bake the most wonderful breads and cakes but not a real homemade pie. Buying crust is cheating..lol Your demonstration bought back all the tips of success to mind. I dug out her cook book and added all the little notes. The most important part is "Do it with a Merry Heart" I dearly thank you for teaching the correct way to make pie crust and for giving me a chance to recall the fondness of my grandmother. God Bless!
Hi Kimberly! I love your memories and story about growing up holding on to your grandmothers apron strings. What a wonderful time in your life that must have been!! Thank you so much for sharing it with me. I'm so glad this recipe stirs up some pie crust memories for you. I know you'll be proud of this pie crust following my directions. One thing I want to point out is most are afraid of adding too much water...don't let that scare you. Keep adding water until the dough will form a ball. It won't hurt the quality of the crust. Please let me know how your crust comes out. Thank you again for the compliments!! TFW God Bless, Linda P.S. The full recipe is in the SHOW MORE section. Just click on it and scroll down.....God Bless!!!
SuperAlicefaye LOL...but it's so true! Let me know how you like it and if I have given good instructions. What kind of pie are you making? I've got my fingers crossed...are you a crust maker or are you giving this a try? Thanks for watching and commenting.
08-21-2024 ~ I made this pie crust, I've tried to make many pie crusts. This is the only one that worked for me! Came out nearly exactly like your video, and your video was so simple and to the point. Thank you! I don't think I'll be hesitant or afraid to make pie crusts anymore!
Your videos are great, and you are, too, for sharing your recipes and techniques. Way back in the day--early 50's--in NC, I learned to bake by watching my grandmother make pastries, biscuits, etc. Watching your videos and listening to your instruction gives me the same warm, open feeling I had watching her. Thank you for going to the trouble of making the videos. I really appreciate them, and I love the recipes.
I use my fingers to distribute the lard and I have always used ice water. You can add some alcohol with your water and get a flaky crust. The old folks would not have worried if the bowl was cold, but it is a nice touch. The most important thing is the love that a pioneer mom put into her crusts. The families were hungry and appreciated the pie no matter how it came out.
+Paradox Starwar Hi Paradox, This is an old recipe. Since the video was made for beginners in particular, I stressed cold....because the dough is so much more likely to be perfect. I never said the procedure I used was 100 years old. We aren't in the 17th century and methods have progressed. Nothing else should be read into it. I'm sure those pioneer women were proud of their pies but this is not about those women, just a good and flaky pie crust. Thank you for your input, watching and comments!!
Yeah, I commented about not liking the pastry tool, and using the knives but found them a pain also, so just use my finger tips, coolest part of the hand. Maybe the tool is best for beginners.
Fox Starwar Alcohol, yes! Let's just make sure we say vodka. Some people might actually think you mean isopropyl alcohol, and that would be poisonous. The alcohol helps prevent over-browning. For exact proportions, Google it on a site like America's Test Kitchen. And don't let the kiddos nibble on the raw left-over pie dough!
@@m.r.l.m.m.q.6086 Lol, and Thank You for where to read on using alcohol (vodka) and good point. Many don't make the distinction between edible and not. Have a good day! 🤗♥️
Thank you for your video! I know it’s been here for a while, but I just came across it. My grandmother always taught me that if it came out of a box, it isn’t done right, and I just started baking again after forgetting how much I loved it! She’s been gone 20 years next year and you made me feel like I was back in the kitchen with her! Thank you for that ❤
Oh, and can I add that I went right to the Oklahoma pastry cloth website and bought one lol. Hopefully they’re still as good as they were when you made this video 😊
You are the first person to describe the reason for adding vinegar. I have never used a pastry cloth, but I use an old 1950's table cloth. I don't know if it is linen or cotton, but it works great. I really enjoyed your tips for using a spray bottle and chilling the bowl. I learned how to make pie crust using a large coffee mug. My grandmother never owned a measuring cup, and that's who taught me. I never premixed apples with anything. I put my apples in over the bottom crust, sprinkle on some flour, pour about 1/2 to 3/4 of a cup of sugar or maple sugar over that, put some thin layers of butter on that, and top it with lots of cinnamon before putting on the top crust. I was taught to bake at 425 for 15 minutes, and then lower the oven to 350 for about one hour or until nicely browned. One problem I have is when I cut into the pie the top crust is always higher than the apples which cook down. I always use Mcintosh apples which is a softer apple, but I love their flavor. I was surprised to not see you spreading flour on the pastry cloth or onto the rolling pin. I could never roll it out with the method I learned without constantly rubbing flour onto the rolling pin. When I was a kid we ate pie hot with a little milk poured over it. I wish I could have a slice of your pie; it looks amazing!!!
+Grandma Patty Hi Grandma Patty, You are my kind of baker!! I have had the space between the crust and apples happen to me before. I can't remember where I read it, but if you make certain all the apples are laying on their sides (not standing with tips up or arranged both ways) the apples have much less shifting and shrinking so the crust remains on top of the apples with no space in between. I had already floured my pastry cloth and rolling pin off camera. This pie was good, but I'll bet it was not as good as yours!! Thank you for watching and commenting!!! Your "table cloth" is probably cotton and is perfect for using as a pastry cloth.
Thank you! I am a 68 year old man that has been trying to learn to cook pies for the past three years. I've made some good crust but always knew it could be better. This video was an amazing learning experience. I cannot thank you enough.
+Terry Smith Hi Terry I'm so glad this video helped you, that is my goal. I struggled so trying to learn with the brief examples I'd seen that I tried to create a video that was more helpful. Let me know how your first crust comes out. Thank you for watching and commenting!
Oh, Hands That Cook! You talked about the Oklahoma place that sells the pastry mat being kind, YOU just EXUDE kindness! It was SUCH a pleasure watching your video. I can't tell you how much I appreciated that you didn't do a ton of "camera off while you mixed the dough, or when you trimmed the edges." It's SO apparent that you did this video to HELP, to SHARE GOOD. Wow... thank you! My Mamaw made THE MOST DELECTABLE pie crust, but of the many wonderful things she taught me, she passed before I got to make pie crust with her enough times to get it right. Mine have been SO HORRIBLE I always purchase the pre-made, refrigerated, roll-it-out-and-put-a-fancy-edge-on-it-so-it-looks-like-it's-homemade crust (at least I managed to learn fancy edges from her). As I watched your video, SO MANY small details came back to me from Mamaw's recipe and technique! I've done so many things WRONG, no wonder my crusts aren't up to par!!!! ANYWAY, thank you so much! I'm smiling as I type and so appreciate your generosity of spirit and service! I can't WAIT to make this crust... and I'll know EXACTLY how to do it! Now OFF to the freezer to PERMANENTLY make space for the things I need! Kindest regards and huge hugs, Kimberly
Thank you so much for your kind words Kimberly. I need a little pat on the back now and then and your message is really heart felt! I'm glad I helped your memory and hope you'll make the very best pie crust you've ever made! TFW, God Bless, Linda xxxooo
Thank you very much for sharing this recipe and your skills. Today I made this recipe. The crust was unreal flakey. I used pazzaz apples for my pie filling. It is now my go too. I've shared your recipe with all my friends. I'm following.
My mom made great pies. She used fugi and granny smith apples, mixed together. Gave it a little tang to it. Served warm with a side of extra sharp cheddar cheese. It's heavenly.
Enjoyed your video so very much. My fear of pie dough is - my pie dough is not like my mom's or my gram' s - I've tried but it is not flakey. So now I found your video and I'm going to try again. Apple's were picked yesterday and I will try (once again) to make a pie crust as good as my mom and gram's. Thank you for a very good lesson.
THis is going to sound wrong BUT - if you have problems with your crust not being Flakey enough - instead of using plain COLD water - use 1/2 Cold water and 1/2 Vodka (I swear you will not know that you used Liquor ) THe Vodka does not contribute to Gluten Formation and it allows you to use a little more water to make the crust come together easier. Got that from MY Great Grandmother (And I am 83) although I suspect she probably started with Fire Water instead of Vodka originally. SO if you a still somewhere in your Back Yard - try that
Oh I love this recipe. That pie crust looks magnificent. What a beautiful pie Linda. Thank you for sharing this, I really appreciate it. Have a great week ahead
FitAnge S Hi Ange, I love this crust recipe. It's the best I've ever tasted or made and I've had a lot of pie crusts in restaurants. I hope you'll try it and love it as much as I do. Sorry for the length of this video but it was necessary for those who are new and afraid of making a pie dough from scratch (just like I use to be) I'm still not a great at pie crust but I'm getting there. The more you practice, the better you become. Thank you for always commenting and watching! Have a great week!!
My mouth was actually watering when I watched you cut this pie. You are truly a woman who loves the CRUST of a pie. A woman after my own heart. i would rather taste the crust than the filling. When you bring camera close you are killing me. I haven't seen crust like this since i enjoyed my mother's pies that she baked. For some reason she never taught me how to make a good crust and I never watched her work the crust. I've mastered her breads, cakes, and all the other bakery she made. Thank you so much for making this video. Too bad I can't have it when I actually make this crust but I'm going to try it. I quit trying to bake pies years ago, but, I'm going to master it. Thank you again. I wish I knew your first name to address you. Sooooo hungry for apple pie.
This looks DELICIOUS! You can see how flakey it is and I can imagine how wonderful it tastes. thank you for going to the trouble to video this. I will try it!
I sure wish I could have a piece of that apple pie. I love the sound of that flaky crust. Great tutorial, Miss Linda! Thanks, Nikki, for your dear grandma's recipe. -Elizabeth sbmal
sbmal Hi Elizabeth, you would so have enjoyed that piece of pie. It is delicious......but I hope you make this crust and one of your favorite pies. To really appreciate this crust, make a two crust pie. Thanks for watching and commenting. Have a great week!!
Just the way my mom taught me. Love that you took the time to do the video for younger women today who have never had the opportunity to learn to make pie crust
Hi Joan, This was a learning experience for me as well. I have made other crusts from scratch but nothing as good as this one. Not even close! Thank you for watching and commenting. God Bless, Linda
Thank you for this video. My mom made amazing pies she used lard in her pie crust had no recipes for anything so if I wanted to learn how to cook from her I had to watch her cook in the kitchen. I missed her pie crust classes.
I just made that crust and ate it. Of all the crust recipes that I've tried, this one is by far the flakiest and we loved it. I most certainly need the pastry cloth and rolling pin cover. Thank you very much for this recipe. Tena
This morning I made This apple pie. And you are not kidding... this is the flakiest crust I have ever ate. It was also the first pie I have ever made. My goodness thank you so much 😊
Ooh! Can't wait to try this recipe. Always knew to have the fat chilled and cold pastry cutter, but never put the dry ingredients and bowl in the fridge/freezer. Great idea. Thank you! Also, put that pastry cloth on my Christmas wish list! :)
I have baked dozens and dozens of pies throughout my life and I have never seen such a flaky pie crust as this. I am soooo impressed that I can't wait to make one. I used to cokk offshore in the Gulf of Mexico and southern cooking was my forte. Thank You!
Hi Frank, I feel the same as you do about this crust. It absolutely can't be beaten. It's a wonderful crust. I can't wait for you to actually try it! I'm impressed that you're impressed!! Lol!!! TFW God Bless, Linda
***** I can't say enough about how much easier a pastry cloth has made rolling out a crust. If you buy one from Oklahoma Pastry Cloth...tell them I sent you (you can use Hands That Cook & they'll know) and they will send you a little something extra with your order (Mary Beth, the owner told me she would) I don't get paid or compensated in any way but this is such good quality cloth I just had to pass my new found treasure on to you all. They're phone number is on the website and I called them rather than order online. This cloth will last about 20 to 30 years with good care.....and the pie, the pie was delicious! Thank you for watching and commenting.
Did I miss or it’s not saying how long and what temperature it was baked? Also I love the recipe and baked it already some time ago. I got very popular because of this pie. Thank you. Some comment says the video is “ horrible “ I just loved the way you talk ; slow and explaining well . It’s is indeed something else baked in to the pie besides that ingredients . Thanks for sharing, I think it’s exceptional!
Very similar to the Tenderflake old recipe which has since been revised. I wondered about the cinnamon, must have missed that, sorry, and I also wondered why you didn't run a line of water between the bottom and top crust where you crimp. Your hint about adding the lard in two stages is new to me and I can absolutely see why you get the flakiness, because of the slightly larger chunks of lard in the second adding. Your voice and your no hurry style make it seem like a meditation. Thank you.
Oh my goodness, I wish I could take your husband place to test taste, reminds me of my grandma's pie crust, Love your recipes . wonderful watching you do your creations.👍👍😃🥰😍God bless you as well. I've been sitting here watching one right after another of your videos today WOW, I'm getting really hungry
I just made up the apple/brown sugar recipe...3/4 cup brown sugar, 1/8 cup honey, 1 tsp cinnamon, 3-4 tsp. melted butter, mix together and pour over the room temp apples. Bake 375 for about 1 hour. This is my best guess.
+Hands That Cook ..Hi it's me. Your pie crust looks fantastic!!! But I was wondering what size pie plates you used.. 9" or 8"? That crust looked so flaky I was between aahhh and OMG. Absolutely Amazing and it looked edible all by itself. Now, let me ask you this; how did your bottom crust come out? Did it too come out nicely or was it..well.. gooey or dry? I couldn't see the bottom crust in the video and as we ALL know, they can be the hardest to come out the way we want. Most times I end up prebaking the bottom crust for about 7 mins. so its not gooey (if I'm baking an apple pie), but that's my preference. You did a marvelous job on this video and I think many people are going to benefit from it.. Thank you hon, blessings
+Jo Anne Keryger Hi Jo Anne This is enough dough (using 3 cups ap flour) for an 8, 9 or 10" double crust. The bottom crust (if you'll look at the close-up when cutting) was not soggy at all. If you have a problem with the bottom crust being soggy, brush it with a beaten egg before you fill it. The egg acts as a barrier and prevents a soggy bottom crust. I used a 9" pie plate in this video. Please get back with me and let me know how your crust using this method, turned out. Thank you for the lovely compliments and comments! Linda
This is so awesome! I looove baking with old fashioned recipes...those recipes that were created and baked with love. 💘 . I always add. 3 tbs brown sugar, 3 tbs sugar, 1/2 cube of room temperature butter, 1 tsp vanilla, 1/4 cup flower and cinnamon and nutmeg. Then I simmer it just a bit and put it into the crust...after that I drizzle a BIT of caramel on top of the apples before adding the top layer of crust. My family likes it sweet. Me. Not so much. This for some reason makes it taste like magic. I know all of us women have our little secret as to what we do to make it out own.
We know what you mean but I just wanted to say I think when you make an apple pie like you said with the ingredients it must be extra special when you add 1/4 cup of flower LOL!
OK, that's it Mary (right? Hands that Cook)...buying the mat and putting my fear aside. I know you went long on the dough mixing, but it WAS so helpful in showing me YOUR years of experience in knowing when the crust was ready. And, yes I have been one of those that listened to the pundits, pulled my crust while it still was "ratty", wrapped in plastic, and then I couldn't roll it, so I failed, and went back to store bought. Your slowed down presentation allowed me to SEE the crust come together and not be afraid of adding more water. WOW, it is a great recipe, and I can't wait to get my mat, and the spray bottle, great idea from friends at KAF. I will watch your video again, I wish you had help to keep things in shot better and had shown the crimping. Some of us have never crimped a thick folded edge, which I like and I would have appreciated that lesson. Don't sell all your wisdom short, we didn't all have mom's to learn from. Thank you so much for sharing I really appreciate this awesome blessing and now when my neighbor's children ask for one of my pie's it is going to be for your crust (Nikki's GM's crust). Blessings.
Sharmila, I've had many success stories after watching this video. I didn't show the crimping because the video was so long already...but I should have. Just remember to keep everything cold and to use the vinegar in the first 1/4 cup of ice water (no ice in the water)...you will ultimately use about 1 cup of ice water. The crimping is easy...two fingers on one hand...thumb & forefinger and 1 finger on the other hand (forefinger) separate the two fingers on one side of the dough and push the dough through the separated fingers with the forefinger on the opposite hand....you can do it!! Please let me know how your crust comes out and thank you for the compliments and watching!!! Linda
Three years after you made this video I'm looking for a foolproof pie crust and low and behold one of my favorite cooking You Tube ladies is right there and I looked no further. This is so much like the recipe my mother taught me. I'm making an apple pie for Thanksgiving for the first time in years and I don't have to worry because I know your recipe and tutorial will help me to make it be the best pie I could make. Thank you so much from the bottom of my heart for making this video. Three years later it's an answer to prayer. Hope you have a Happy Thanksgiving!
This is the most amazing pie crust made & finished I have ever seen! Thank you for your incredible tutorial of making this recipe!. I cannot wait to try this tomorrow! I can only hope that mine will be as good as you taught how to do!
+Ronda Goodlet Hi Ronda, Thank you for the compliment!! I have heard from others who have followed my direction on this video and made a wonderful pie crust of their own...so don't beat yourself up before you make it. If you have to, watch it a few more times to have more confidence. I hope you'll get back with me and have great news on your pie crust. Thank you for watching and commenting!!
I make my pie crust the same way 3 cup flour,1/2salt,1/2 b power, 1 cup of crisco,1 tablespoon vinegar and 2/3 water and I was looking at the video,and it fell apart I couldn’t even roll it out, I don’t see what I done wrong , and I didn’t over work it . I think 1 cup of crisco could be to much.
Thank you so much for showing how to prepare flaky pie crust. I too love honey and brown sugar in the the apples.Now that I have the time to do great pies patiently for my grand-children and husband of course .
Hi Donna! If you follow these instructions to a T you'll have a wonderful pie crust and a great pie! I wish you the best!!! Thanks for watching, God Bless, Linda P.S. The entire recipe in in the SHOW MORE section. Just click on it and scroll down.
Thank you for that tip for the pastry cloth, I just ordered mine and I can’t wait for it to come in cause I do a lot of pastry and bread! Thank you lots!
This is exactly the recipe I have been making for 35 years!!!! Only difference, is I add a beaten egg.....this crust is to die for. What I DID learn here was to add the pinch of baking powder and keep all ingredients as cold as possibly. I will try that next time....thanks so much for the lesson. Dianne
I have to try this! Although I would like to try 1/2 butter & 1/2 lard - that's what grandmother used according to my mother. But none of their recipes survived. Thanks for making this video!
My understanding is that butter contains a lot of moisture, and that affects the outcome of a pie crust in a negative way. I have been struggling with getting a flaky crust and I have tried the butter method with poor results. I just made this one and it is in the oven now...2 crust peach pie. I will post my results.
My mother operated a nursing home back in the 1960s and 70s and she made pies almost every week back then. She used a very similar recipe to this one, but without the baking powder. We've never known why the vinegar was in there, but we knew it didn't turn out right without it. NOW we know. Thanks! :-)
Oh my goodness. I tried this with a savory pie (ham, cheese, and potato pie) and followed your directions to the letter. Best pie crust I've ever made in my life! Thank you so much!
+kitkatmac100 You know that means a lot to me! It means I've succeeded in helping others become better at making a good or great crust. I'm so glad you're pleased. Have a wonderful Christmas and New Year!! Linda
It's been a while since I made it. But what I did was found your basic "ham, cheese, potato casserole" recipe...then I used it as filling for the pie-crust. Just find a casserole recipe that looks the yummiest to you, and you won't go wrong. :) This pie crust recipe is amazing. I've made other pies with it since I first commented.
I will make my first pie today.. And i have watched many videos... My grandmother made two pies everyday and she made blue ribbon pies.. Now i go to get pies and well they all do not have a clue on what they are doing so i will make my own.. W hat i have learned watching your video helped except rolling the crust.. I have learned that when you roll your crust you roll in one direction than turn the crust not cross over and roll so you know it will not stick... I miss my grandmothers pie and hope one day soon i create the perfect pie.... Thank you so much.... So get your pie on... lol
+Kathi Nagy Hi Kathi, I was using a pastry cloth so moving the dough around was not necessary, it won't stick like it might if rolling on a counter top. I hoped this demo helps in your journey for a perfect pie. Thanks for watching and commenting.
this looks amazing. i will try out in a few months..hubby is on a diet now that would have me arrested if i made something so good ... :) thank you for the recipe and the instruction. good pie crusts are something that has eluded my grasp for to long. i have resorted to cheating and using the boxed ones. i must admit, i am aggravated every time i have to buy one.
trvlbuggy Hi, I hope this encourages you to make your own. I'm new to this but determined I was going to learn to make pie crust. The more I tried the better it became. I still consider myself a novice at pie dough but...once you get the "feel" of a dough & water ratio, you'll be so much better at it and want to make more. I hope this video did it's job helping others to make their own dough. Good luck on the diet...and being so considerate of your husband! Thanks for watching and commenting!!
Great in-depth vid! Personally, I tried using a pastry cutter when blending the flour mixture with the lard/Crisco but found it compressed the dough and made it REALLY, REALLY tough. I went back to my old method of using two (2) dull butter knives, using the back of the knives and 'cut' the dough in moving the knives in opposite directions. It keeps the dough light and airy and does not compress it. It takes a little longer but the results are much better. You've inspired me to make an apple pie today. Mmmm, Mmmm!
+RHI Hodag Hi RHI Use whatever works for you. I've never heard anyone say a pastry blender made the dough tough but to each his own. Thank you for watching and commenting!
Yours is the closest to my mom's and my grandma's recipe using lard and vinegar. They used a generous splash of vinegar whisked with an egg then fill with water to 1 cup. 1 pound of lard and flour, yielded 7 crusts so 3 apple pies and 1 lemon meringue pie. I have my mom's pastry cloth (small edge holes and all) and her pastry cutter. Starting fall here so this inspires me to go get apples and teach my friends how to make from scratch. Blessings to you.
This is the way I make my pastry...I add an egg to the water vinegar....I use AC vinegar..gives an interesting flavour too! Often , when mixing my cut apples I add old shredded cheddar cheese...really delicious a, at other times I add raisins and...or...cranberries ..some of each just to be different. My gran used to make this crust when I was a child.....and I am now a great gran and always get rave reviews on my crust....passing it forward.....
Thank you so much for slowing down and taking the time to tell why we follow these steps and how to do them properly! I had no idea why sometimes vinegar is called for. I literally have the ingredients chilling in the fridge as I type this and I feel like I can finally make a successful pie crust!
I know you can do it! I must tell you the pastry cloth makes it so much easier to roll out without sticking...but you don't have to buy one. You can use any 100% cotton cloth or sheet that's clean but you must rub flour into it first. Please get back with me and let me know how your crust turned out. I know you'll be proud of it! TFW! Linda
It turned out AMAZING!!! I ended up making old fashioned chocolate fried pies that my Mom has been wanting for ages, Granny used to make them when she was a kiddo. I asked her if they hit the spot and she said, "OMGosh!! that crust is even better than Granny's was." I was beaming with pride! I have been trying to make pie crust for years off and on. I literally have a binder full of different pie crust methods that didn't work well for me. Thank you so much!! I will definitely invest in a pastry cloth! I had a really HUGE mess haha! But, it was completely worth it! I am going to make all kinds of pies now! Thank you again so very much!!!
I knew you could do it and I'm so happy the crust turned out really well. I KNOW you were beaming with a sense of accomplishment when you tasted it....so.......now you can make a great pie or pastry crust! Thanks for letting me know! Linda
Hi there Linda! I just wanted to tell you I have made several pies since I first found this video including a pot pie my family LOVED! I also ordered a pastry cloth and rolling pin cover from Oklahoma Pastry Cloths and OMG where has this been all my life!!?? I had never even heard of one until I saw your video but now it is going to be on everyone's Xmas list this year! I even made Indian tacos one night which has an extremely sticky dough and it stuck to nothing!! So thank you again for the great advice!! - Amy
Hi Amy and hooray for you!!! I have a video on my channel called (or near this) how to season your pastry cloth for it's very 1st use. It will be helpful if you need it OR anyone that you give a pastry cloth to for Christmas. I'm so happy for you and thank you for getting back with me!!! Linda
I appreciate the time and details you give in your videos. Thanks for the referral on the pastry cloth. I just made an apple pie from one of your videos. Almost gone after one day. Thank you.
Renee Davidson Haaaaa, so that's why you're so nice? You're an Okie! If you choose to order from them, tell them I sent you and you'll get an extra gift...such nice people!! Try the pie Renee. It'll remind you of home, LOL
I'm so glad you're enjoying this recipe. It's my favorite. The next time I make it I'm going to try using my electric mixer and see if it comes out as well. TFW God Bless, Linda
Thanks for this demonstration. you cannot even imagine how many demo's I've watched on youtube. yours is the best and it taught me a lot. for one thing, you taught me to be patient. that is something I have been doing wrong. getting in too big of a hurry and another thing, is the water...I've never gotten mine to do right using exactly 6 tblsp. of cold water as they call for. Could never understand that and you definitely used more than 6 tblsp. Thank you again and God Bless You for so generously sharing the recipe.
annie b Hi Annie (love that name) I've struggled so much with making pie crust, I wanted to share this. My good friend Nikki gave me such valuable help and instructions that made so much difference in the outcome, I wanted to share it and hope that would help a lot of other "strugglers" out there in video land!! The amount of water you add will depend on how humid the air is so it won't always be the same but if you try to make a ball out of it in your bowl and it still crumbles, even if it's just on the sides, gently break it apart and add more water. That's the best way to tell. Thank you so much for telling me I've been helpful. I hope you get back with me to let me know how your next pie crust comes out using these instructions. Thanks for watching and your lovely comment.
cindy b I agree. and I do love to add last bit of moister needed in flavored vodka to get the moisture and the extra light crispness because it does dry and evaporate.
I made chicken pot pie tonight using your pie crust recipe. Thanks for the recipe and especially for the excellent instructions. Best experience I've had making pie crust.
Hi Terry, Thank you for taking the time to let me know you had a good experience making this crust. I've never had one better. This will always be my favorite crust!! TFW God Bless, Linda
That was perfect, you covered everything, even the patience! LOL That is one wonderful recipe, and I will make this next week when I get my apples fresh from the local grower. I've been cooking for over 50 yrs. and finding the right crust recipe with lard in it has been a nightmare. I KNOW, just from what's in it, that it's perfect. The way some recipes are changed these days, makes the perfect old recipes unfit to eat. Thank you a million for this, I have waited for the right crust way too long, and my mouth is already watering for a bite. Bless, Sheila
+Sheila6325 Hi Sheila6325, I had high hopes this demo would help a lot of wannabe pie crust makers on how to make a great flakey crust. It's so good to know it has!! Please get back with me when you make your apple pie to let me know how your crust turned out. Thanks for watching and commenting.
I will, and I have to admit, when your as old as I am, and "know" a good crust from long ago, it's hard to find that just right taste. I'm sure this is it. I have tried over and over, but I really think most of it, like you said, is in the coldness of the crust as your making it. However new lard is not the same anymore either, so I'm anxious to see if this is finally the one. Bless, Sheila
Hi Sheila, looks like we are about the same age. A good pie crust was what I was looking for when my friend Nikki shared her grandmothers recipe with me. I am eternally grateful for that...it was like a gift from Heaven!
I'm 67 and 68 in January! and I am SO thrilled to hear about the recipe, it's GOT to be a good one for sure. Now my mouth is watering for this pie crust. LOL I will let you know when I make it. Bless, Sheila
I turned 70 in August...you could be my younger sister!! LOL....you won't be disappointed in this crust. I won't use any other recipe. Nikki was so kind to share it with me.
Excellent video. I like to make apple pies with cold bacon drippings instead of lard or shortening since it gives the pie a slightly smoky flavor, it's especially good with a thin slice of cheddar. On really hot days it's necessary for me to put my mixing bowl inside a large bowl of crushed ice to keep things cold, and rolling the dough out on a slab of marble that's been in the freezer overnight helps as great deal as well.
This is by far the best flaky-pie-recipe and video on the web. No need to search for other video's. In all those years, I 've seen 100 great piedoughs on youtube, and I did not want to see any more of them.Today, I was searching for a chocolate cake recipe. I don't know why I clicked this video, I said to myself , don't click, you don't have time for a 32 minute vid. Don't click, it is an 100 year old pie, there is nothing to find. But I clicked, and I watched every second of it. I downloaded it immediatly. This is art. Thank you so much.
Geetings from Belgium
Bernard
Lady you're panting...I suggest you visit your doctor. Good luck, good health, God bless you.
Thank you.
@@delacruzgr1 I'm a heavy breather and have been all my life but thank you for your concern. TFW God bless!
P
Can you use butter?
@@lindajakub624 If you use butter you've changed the recipe...but yes you can use butter. TFW God bless!!!
I've tried many pie crust recipes and with this one I finally achieved the flakey crust that I've been looking for. I put the flour, bowl, fork and mashing tool in the freezer for a couple of hours, took them out and followed her directions and ended up with the best pie crust I've ever made. Thank you, Hands That Cook!
As an only child three generations of my family taught and encouraged me to to cook and bake. To my amazement my mother, grandmother, and great grandmother all made their pie crust in virtually the identical way you make yours, both the ingredients and technique. I'm now 74 and have tried other pie crust recipes over the years, but none compare to this one. I'm sure that everyone appreciates you posting both the recipe and the video of the WONDERFUL and DELICIOUS recipe. Thank you so much!!!
What kind of flour do u used ,it looks really good.
I love my pastry blender, which is squatter than yours, has one or two less wires, but the wires are broader than yours seems to be. I can press down harder -- it just doesnt seem that you can have much leverage with your style of pastry blender. Of course, maybe the lighter touch it looks like your blender makes you do, may be actually better for a flaky pastry. Do you feel your style of blender is comfortable to handle? Anyway, I loved your video, and learned so much!
@@maryfields6938 She used ap = All Purpose flour. ♥️🤗
Hats off to those grandmothers. They were the original chefs 😊
@@maryfields6938 u
I have my mom’s school cookbook from here in the beautiful Smoky Mountains of Tennessee back when she was in her senior year .. this book is back in 1933 .. my mom had kept her cookbook for whatever reason but hey I’m happy she did .. I had looked up how they made their pie crust and low and behold there it was .. almost the exact way this pie crust you were showing us in your video.. also how to keep the dough very cold while rolling out one pan at a time .. and even to use a fork .. this book is 90 years old so this recipe is still the same today and the best way to make it .. hey don’t fix it if it ain’t broken heheheh .. thank you and I’m happy I found you on RUclips..
Made my first crust last night! I needed way more water than recipe called for! I live in a very dry high altitude climate.( It came out beautiful and I was supremely satisfied) A sense of control in this crazy world!
Mom always took the scraps of pie crust, rolled them out, spread on butter and sprinkled it with cinnamon sugar. She rolled it up, sliced them evenly and baked them beside the pie. It served two purposes, 1 a sweet homemade treat for us kids and it kept greedy kids out of her pie. I loved those treats.
I do that sometimes with the scraps of dough. I'm such a crust lover I'm often tempted to blind bake the dough and just eat that baked crust! TFW God Bless, Linda
I always grate my frozen lard/butter/shortening on the small side of the grater....it help as you only stir it through the flour and you are done...works much better than trying to cut it in.
Great info!
Thanks....great idea
In the 1800s they didn't have a freezer so I guess they would have been below zero weather
I'm a qualified chef. And lady you just made my mouth water.I'm off to the kitchen,to make some apple pie. There goes the slim Waist. actually it went a looooong time ago. thank you so much.With love from Canada
Thank you for the compliment J....enjoy that pie!!! God Bless, Linda
Hope you Made and Enjoyed her ♥️ Pie...It Looked DELICIOUS 😋
Bet your pie was Delicious!
How were your results?
" a light hand and a merry heart" LOVE IT! it's so true too!
Can we use butter instead??
Thanks
To witness the methods that our mothers and grandmothers used just enthralls me.
I'm so glad I witnessed this process!
Thank You So Very Much!
And no modern utensils. They managed to make delicious meals for their families with much less money
Karina` Smith thanks He
Hello
My granny and mama used a fork made the crust much faster came out beautiful and flakey . I remember my granny made her pies and baked in a wood stove . The lard is good for biscuits dumplings cakes . Pigs came before crisco lol . Thanks .also they use a rolling pin and also a glass floured .
@@carolking5755 so delicious!
@@carolking5755 and easy!
When the polish lady had me make extra dough and store it in the refrigerator, I did so bit only the peasized dough. No water.when you take out the amount of dough from the rfrigerator you need for another pie crust, it's then that you add the water. Tried and tried for 46 years. I'm 68 years old now. She taught me a gift that kept on giving for decades.
Good idea! TFW God bless
this is very similar to my grandmas recipe...she had three boys, so pie was a weekly treat, and any leftover piecrust pieces she would smear with butter and cinnamon sugar and pop into the oven (rolled flat of course), this, she called her boy pies...its a staple in my home now......love it
My mom did this with her scraps as well. Always loved them yummy bits!
Who says you can't teach an old dog new tricks?? I've been making pies the old fashioned way since my Mom taught me just before I got married in 1970 . . . having raised a large family, I definitely know my way around the kitchen. But this video brought several things about pie crust to my attention. Sorry Mom (RIP) I need to make revisions to your recipe, but I know you'd still be proud of me. Thanks so much for the wonderful demonstration and tips on the best pie crust in 100 years!
I watched the video and went right to the kitchen and made an apple pie. Absolutely the BEST pie crust I ever tasted! I am blown away and will NEVER use store bought pie shells again. Thank you so much for this great video pastry lesson.♥️
Thank you very much for giving this recipe. 64 yrs old and still haven't mastered pie crusts...thank the Lord I have a loving family that tells me that I'm a good cook anyway. I'll give this one a try..have a wonderful thanksgiving 💞
Searched all day looking for a simple old fashioned pie crust. 12hrs later found this video n boom this is the one I'm going to use so simple so basic no hype just good old fashion cooking. Thank you so much for posting this video. Much love Laura from Missouri
Been using this recipe for about 5 years now. The MOST EXCELLENT pie crust recipe I've come across.
Hi Linda :). I HAD to let you know just how thankful i am to have had you as my 'pie crust mentor' ....my Mom was a master at crust, but she passed away before i had a chance to really learn from her, so for years i have been trying it on my own to no avail. I stumbled on your channel and with my ipad propped up on the counter and your relaxed, soothing voice coaching me through this, i made the BEST pie crust ever!!! It was truly a winner - my hubby joked (as we all sampled it while watching the Olympic 100 metre sprint race this past Sunday) that i too won a Gold Medal that night....pie crust! Thank you again ☺️. Nisha Parekh, Ottawa, Canada.
Nisha, thank you for responding with your success. There is nothing more gratifying than a story like yours and it encourages me to keep making videos. From this day on you'll be a prize winning pie crust maker and that is such an accomplishment! Thank you for watching and getting back with me with your success. Happy pie making!! Linda
When I first started cooking I used all these “new” pie crust recipes. None of them compare to these old fashioned recipes. This is a REAL pie crust. You sound so much like my nana it’s so soothing. 🤍
Recipe? Recipe? Most people think of a recipe as ingredients. But no, for pie crust it's the skilled hands of the maker. Given much is in the writen part of this recipe but much like what's in the heart must be seen over the shoulder of one who's mastered it. Thanks for this look over your shoulder.
Thank you for such a nice compliment!! TFW God bless!!
Great video. I watched a chef use a spray bottle of water to spritz the dough a tiny bit at a time at the end of mixing in order not to add too much water. Love the idea of misting the dough if it’s too dry when rolling. Thank you.
I’m not baking anything, but I can watch this video all day, it’s so relaxing.
Thank you Sucie...I've gotten different opinions on it, some not complimentary, but I tried to give as much information as possible on how to make a good pie crust. TFW God Bless, Linda
Thank you for doing this video and giving out all those wonderful crust tips. I'm going to adopt them all! I feel like I went back in time and spent a wonderful day in the kitchen with my grandma. You have such a sweet disposition, I hope you make more videos. :).
Thank you for the compliments John, I appreciate it! I have more than 300 video's on this channel...great biscuit and bread recipes AND more pie dough recipes that are more friendly for beginners...but delicious just the same. I have many one pot meals and many desserts...more than 10 pound cake recipes! So, I hope you'll browse my channel and enjoy what you find! If you use a pressure cooker, I have more than 20 great recipes for you here!! TFW, God Bless, Linda
This is how I was taught by my mom 🙏. And she would always say "Don't overwork it, or you'll have a tough dough nobody will eat!!!" Thanks for taking me back to a place of love.
Thank you for taking the time to show us how to make a perfect flaky pie crust. It looks delicious and I can't wait to make it.
Also, I'll make sure I have light hand's and a merry heart. 😇
I have had many success stories from those who couldn't get a good pie crust, then making a great crust using this recipe. There is no doubt in my mind I'll hear the same from you. Thanks for watching & commenting and please let me know how your crust turned out (I know it will be delicious!) Linda
I don't know when I've enjoyed watching a video as much as I have yours! I'm 56, grew up on a farm. My grandparents were tobacco farmers and I was always at my grandma's apronstings. The larger meal of the day was lunch as she served family and farmhands together. I even remember standing on a cinder block handing her tobacco leaves as she looped it. Jump down to be ready to hear her say "stick" so I could lay the tobacco stick down for her.
I'm walking down memory lane a bit..I want to tell you she taught my mother how to make pie crust but I didn't ever get it right. So, it was store bought crust for me! I can bake the most wonderful breads and cakes but not a real homemade pie. Buying crust is cheating..lol
Your demonstration bought back all the tips of success to mind. I dug out her cook book and added all the little notes.
The most important part is
"Do it with a Merry Heart"
I dearly thank you for teaching the correct way to make pie crust and for giving me a chance to recall the fondness of my grandmother. God Bless!
Hi Kimberly! I love your memories and story about growing up holding on to your grandmothers apron strings. What a wonderful time in your life that must have been!! Thank you so much for sharing it with me. I'm so glad this recipe stirs up some pie crust memories for you. I know you'll be proud of this pie crust following my directions. One thing I want to point out is most are afraid of adding too much water...don't let that scare you. Keep adding water until the dough will form a ball. It won't hurt the quality of the crust. Please let me know how your crust comes out. Thank you again for the compliments!! TFW God Bless, Linda P.S. The full recipe is in the SHOW MORE section. Just click on it and scroll down.....God Bless!!!
Hahaha! I'm getting everything in the freezer right now... while I'm still in a good mood!!
Thanks,
Alice
SuperAlicefaye LOL...but it's so true! Let me know how you like it and if I have given good instructions. What kind of pie are you making? I've got my fingers crossed...are you a crust maker or are you giving this a try? Thanks for watching and commenting.
lol
yummy
Hahahah me soooooooo u got that right
08-21-2024 ~ I made this pie crust, I've tried to make many pie crusts. This is the only one that worked for me! Came out nearly exactly like your video, and your video was so simple and to the point. Thank you! I don't think I'll be hesitant or afraid to make pie crusts anymore!
This is a Master Class. I saw the flakes forming and I know how to do it now, thanks to you.
Your videos are great, and you are, too, for sharing your recipes and techniques. Way back in the day--early 50's--in NC, I learned to bake by watching my grandmother make pastries, biscuits, etc. Watching your videos and listening to your instruction gives me the same warm, open feeling I had watching her. Thank you for going to the trouble of making the videos. I really appreciate them, and I love the recipes.
Thank you for your kind words. I appreciate it so much! TFW God Bless, Linda
I use my fingers to distribute the lard and I have always used ice water. You can add some alcohol with your water and get a flaky crust. The old folks would not have worried if the bowl was cold, but it is a nice touch. The most important thing is the love that a pioneer mom put into her crusts. The families were hungry and appreciated the pie no matter how it came out.
+Paradox Starwar Hi Paradox, This is an old recipe. Since the video was made for beginners in particular, I stressed cold....because the dough is so much more likely to be perfect. I never said the procedure I used was 100 years old. We aren't in the 17th century and methods have progressed. Nothing else should be read into it. I'm sure those pioneer women were proud of their pies but this is not about those women, just a good and flaky pie crust. Thank you for your input, watching and comments!!
Yeah, I commented about not liking the pastry tool, and using the knives but found them a pain also, so just use my finger tips, coolest part of the hand. Maybe the tool is best for beginners.
Fox Starwar Alcohol, yes! Let's just make sure we say vodka. Some people might actually think you mean isopropyl alcohol, and that would be poisonous. The alcohol helps prevent over-browning. For exact proportions, Google it on a site like America's Test Kitchen. And don't let the kiddos nibble on the raw left-over pie dough!
@@m.r.l.m.m.q.6086 Lol, and Thank You for where to read on using alcohol (vodka) and good point. Many don't make the distinction between edible and not. Have a good day! 🤗♥️
IKR 🤣
Thank you for your video! I know it’s been here for a while, but I just came across it. My grandmother always taught me that if it came out of a box, it isn’t done right, and I just started baking again after forgetting how much I loved it! She’s been gone 20 years next year and you made me feel like I was back in the kitchen with her! Thank you for that ❤
Oh, and can I add that I went right to the Oklahoma pastry cloth website and bought one lol. Hopefully they’re still as good as they were when you made this video 😊
I love how you explain everything so throughly.
That is the most beautiful pie crust I have ever seen in my life. Just looking at you cut it made my mouth water I love your videos thank you.
Thank you Patricia...it is a delicious crust! TFW God Bless, Linda
You are the first person to describe the reason for adding vinegar. I have never used a pastry cloth, but I use an old 1950's table cloth. I don't know if it is linen or cotton, but it works great. I really enjoyed your tips for using a spray bottle and chilling the bowl. I learned how to make pie crust using a large coffee mug. My grandmother never owned a measuring cup, and that's who taught me. I never premixed apples with anything. I put my apples in over the bottom crust, sprinkle on some flour, pour about 1/2 to 3/4 of a cup of sugar or maple sugar over that, put some thin layers of butter on that, and top it with lots of cinnamon before putting on the top crust. I was taught to bake at 425 for 15 minutes, and then lower the oven to 350 for about one hour or until nicely browned. One problem I have is when I cut into the pie the top crust is always higher than the apples which cook down. I always use Mcintosh apples which is a softer apple, but I love their flavor. I was surprised to not see you spreading flour on the pastry cloth or onto the rolling pin. I could never roll it out with the method I learned without constantly rubbing flour onto the rolling pin. When I was a kid we ate pie hot with a little milk poured over it. I wish I could have a slice of your pie; it looks amazing!!!
+Grandma Patty Hi Grandma Patty, You are my kind of baker!! I have had the space between the crust and apples happen to me before. I can't remember where I read it, but if you make certain all the apples are laying on their sides (not standing with tips up or arranged both ways) the apples have much less shifting and shrinking so the crust remains on top of the apples with no space in between. I had already floured my pastry cloth and rolling pin off camera. This pie was good, but I'll bet it was not as good as yours!! Thank you for watching and commenting!!! Your "table cloth" is probably cotton and is perfect for using as a pastry cloth.
I read online somewhere, think it was either a grandmother who uses her table cloth and then puts that one away for each time.
I'm wondering about that pastry cloth is. Like when flour used to come in bags 😮😊
Thank you! I am a 68 year old man that has been trying to learn to cook pies for the past three years. I've made some good crust but always knew it could be better. This video was an amazing learning experience. I cannot thank you enough.
+Terry Smith Hi Terry I'm so glad this video helped you, that is my goal. I struggled so trying to learn with the brief examples I'd seen that I tried to create a video that was more helpful. Let me know how your first crust comes out. Thank you for watching and commenting!
Oh, Hands That Cook! You talked about the Oklahoma place that sells the pastry mat being kind, YOU just EXUDE kindness!
It was SUCH a pleasure watching your video. I can't tell you how much I appreciated that you didn't do a ton of "camera off while you mixed the dough, or when you trimmed the edges." It's SO apparent that you did this video to HELP, to SHARE GOOD. Wow... thank you!
My Mamaw made THE MOST DELECTABLE pie crust, but of the many wonderful things she taught me, she passed before I got to make pie crust with her enough times to get it right. Mine have been SO HORRIBLE I always purchase the pre-made, refrigerated, roll-it-out-and-put-a-fancy-edge-on-it-so-it-looks-like-it's-homemade crust (at least I managed to learn fancy edges from her).
As I watched your video, SO MANY small details came back to me from Mamaw's recipe and technique! I've done so many things WRONG, no wonder my crusts aren't up to par!!!!
ANYWAY, thank you so much! I'm smiling as I type and so appreciate your generosity of spirit and service! I can't WAIT to make this crust... and I'll know EXACTLY how to do it! Now OFF to the freezer to PERMANENTLY make space for the things I need!
Kindest regards and huge hugs,
Kimberly
Thank you so much for your kind words Kimberly. I need a little pat on the back now and then and your message is really heart felt! I'm glad I helped your memory and hope you'll make the very best pie crust you've ever made! TFW, God Bless, Linda xxxooo
Thank you very much for sharing this recipe and your skills. Today I made this recipe. The crust was unreal flakey. I used pazzaz apples for my pie filling. It is now my go too. I've shared your recipe with all my friends. I'm following.
Thank you. I think it's the best and glad you agree TFW God bless
My mom made great pies. She used fugi and granny smith apples, mixed together. Gave it a little tang to it. Served warm with a side of extra sharp cheddar cheese. It's heavenly.
P
Thanks for this recipe I am obsessed with pie crust🥰
Enjoyed your video so very much. My fear of pie dough is - my pie dough is not like my mom's or my gram' s - I've tried but it is not flakey. So now I found your video and I'm going to try again. Apple's were picked yesterday and I will try (once again) to make a pie crust as good as my mom and gram's. Thank you for a very good lesson.
THis is going to sound wrong BUT - if you have problems with your crust not being Flakey enough - instead of using plain COLD water - use 1/2 Cold water and 1/2 Vodka (I swear you will not know that you used Liquor ) THe Vodka does not contribute to Gluten Formation and it allows you to use a little more water to make the crust come together easier. Got that from MY Great Grandmother (And I am 83) although I suspect she probably started with Fire Water instead of Vodka originally. SO if you a still somewhere in your Back Yard - try that
This is the first time I ever saw anyone make a pie from scratch... I have made a few myself, but now I know how to do it right!
Oh I love this recipe. That pie crust looks magnificent. What a beautiful pie Linda. Thank you for sharing this, I really appreciate it. Have a great week ahead
FitAnge S Hi Ange, I love this crust recipe. It's the best I've ever tasted or made and I've had a lot of pie crusts in restaurants. I hope you'll try it and love it as much as I do. Sorry for the length of this video but it was necessary for those who are new and afraid of making a pie dough from scratch (just like I use to be) I'm still not a great at pie crust but I'm getting there. The more you practice, the better you become. Thank you for always commenting and watching! Have a great week!!
My mouth was actually watering when I watched you cut this pie. You are truly a woman who loves the CRUST of a pie. A woman after my own heart. i would rather taste the crust than the filling. When you bring camera close you are killing me. I haven't seen crust like this since i enjoyed my mother's pies that she baked. For some reason she never taught me how to make a good crust and I never watched her work the crust. I've mastered her breads, cakes, and all the other bakery she made. Thank you so much for making this video. Too bad I can't have it when I actually make this crust but I'm going to try it. I quit trying to bake pies years ago, but, I'm going to master it. Thank you again. I wish I knew your first name to address you. Sooooo hungry for apple pie.
Thank you Lorraine for the wonderful compliments! I don't believe you'll find a better pie crust. I haven't, lol. TFW God Bless, Linda
I loved this so much. I've been struggling with pie crusts. I feel more confident now.
Hi, I'm so glad this was able to help you! That's exactly what I made the video for!!! TFW God bless
This looks DELICIOUS! You can see how flakey it is and I can imagine how wonderful it tastes.
thank you for going to the trouble to video this. I will try it!
I sure wish I could have a piece of that apple pie. I love the sound of that flaky crust. Great tutorial, Miss Linda! Thanks, Nikki, for your dear grandma's recipe.
-Elizabeth sbmal
sbmal Hi Elizabeth, you would so have enjoyed that piece of pie. It is delicious......but I hope you make this crust and one of your favorite pies. To really appreciate this crust, make a two crust pie. Thanks for watching and commenting. Have a great week!!
Just the way my mom taught me. Love that you took the time to do the video for younger women today who have never had the opportunity to learn to make pie crust
Hi Joan, This was a learning experience for me as well. I have made other crusts from scratch but nothing as good as this one. Not even close! Thank you for watching and commenting. God Bless, Linda
Thank you for this video. My mom made amazing pies she used lard in her pie crust had no recipes for anything so if I wanted to learn how to cook from her I had to watch her cook in the kitchen. I missed her pie crust classes.
Thank you for this recipe.
I use butter. It adds flavor 😋
I just made that crust and ate it. Of all the crust recipes that I've tried, this one is by far the flakiest and we loved it. I most certainly need the pastry cloth and rolling pin cover. Thank you very much for this recipe. Tena
Hi Tena, In my opinion, this is the best crust that can be made and I'm glad you enjoyed it! TFW God Bless!
Really great video, you took your time explaining everything and was very detailed as well:) great teacher and your pie looked delicious😊
Thank you Muriel, I hope you'll try this crust recipe and love it!! TFW and commenting. Linda
This morning I made This apple pie. And you are not kidding... this is the flakiest crust I have ever ate. It was also the first pie I have ever made. My goodness thank you so much 😊
Ooh! Can't wait to try this recipe. Always knew to have the fat chilled and cold pastry cutter, but never put the dry ingredients and bowl in the fridge/freezer. Great idea. Thank you! Also, put that pastry cloth on my Christmas wish list! :)
I have baked dozens and dozens of pies throughout my life and I have never seen such a flaky pie crust as this. I am soooo impressed that I can't wait to make one. I used to cokk offshore in the Gulf of Mexico and southern cooking was my forte. Thank You!
Hi Frank, I feel the same as you do about this crust. It absolutely can't be beaten. It's a wonderful crust. I can't wait for you to actually try it! I'm impressed that you're impressed!! Lol!!! TFW God Bless, Linda
Best looking pie I think you've ever made! It looks *_fantastic!!_* And the pastry cloth is the best investment!
***** I can't say enough about how much easier a pastry cloth has made rolling out a crust. If you buy one from Oklahoma Pastry Cloth...tell them I sent you (you can use Hands That Cook & they'll know) and they will send you a little something extra with your order (Mary Beth, the owner told me she would) I don't get paid or compensated in any way but this is such good quality cloth I just had to pass my new found treasure on to you all. They're phone number is on the website and I called them rather than order online. This cloth will last about 20 to 30 years with good care.....and the pie, the pie was delicious! Thank you for watching and commenting.
Did I miss or it’s not saying how long and what temperature it was baked? Also I love the recipe and baked it already some time ago. I got very popular because of this pie. Thank you. Some comment says the video is “ horrible “ I just loved the way you talk ; slow and explaining well . It’s is indeed something else baked in to the pie besides that ingredients . Thanks for sharing, I think it’s exceptional!
I've made my pie crust with lard all my life!!! There's just nothing flakier or more tasty.
Yes, child YES! 💝💝💝💝
Very similar to the Tenderflake old recipe which has since been revised. I wondered about the cinnamon, must have missed that, sorry, and I also wondered why you didn't run a line of water between the bottom and top crust where you crimp. Your hint about adding the lard in two stages is new to me and I can absolutely see why you get the flakiness, because of the slightly larger chunks of lard in the second adding. Your voice and your no hurry style make it seem like a meditation. Thank you.
My pie crusts always taste they're 100 years old.
smokeynewton lmao 😂
I hear you there. To funny lol. Ty
😂😂😂😂 LOL!! AWE
Ha! Ha! I actually laughed out loud at your comment! Thanks!
Ha ha ha was that good or bad how they turned out LOL Just asking
Oh my goodness, I wish I could take your husband place to test taste, reminds me of my grandma's pie crust, Love your recipes . wonderful watching you do your creations.👍👍😃🥰😍God bless you as well. I've been sitting here watching one right after another of your videos today WOW, I'm getting really hungry
I just made up the apple/brown sugar recipe...3/4 cup brown sugar, 1/8 cup honey, 1 tsp cinnamon, 3-4 tsp. melted butter, mix together and pour over the room temp apples. Bake 375 for about 1 hour. This is my best guess.
That's great! :-)
+seattwa Thank you!!
+Hands That Cook ..Hi it's me. Your pie crust looks fantastic!!! But I was wondering what size pie plates you used.. 9" or 8"? That crust looked so flaky I was between aahhh and OMG. Absolutely Amazing and it looked edible all by itself. Now, let me ask you this; how did your bottom crust come out? Did it too come out nicely or was it..well.. gooey or dry? I couldn't see the bottom crust in the video and as we ALL know, they can be the hardest to come out the way we want. Most times I end up prebaking the bottom crust for about 7 mins. so its not gooey (if I'm baking an apple pie), but that's my preference. You did a marvelous job on this video and I think many people are going to benefit from it.. Thank you hon, blessings
+Jo Anne Keryger Hi Jo Anne This is enough dough (using 3 cups ap flour) for an 8, 9 or 10" double crust. The bottom crust (if you'll look at the close-up when cutting) was not soggy at all. If you have a problem with the bottom crust being soggy, brush it with a beaten egg before you fill it. The egg acts as a barrier and prevents a soggy bottom crust. I used a 9" pie plate in this video. Please get back with me and let me know how your crust using this method, turned out. Thank you for the lovely compliments and comments! Linda
I never new that little trick with the egg brushing on the bottom crust (just top crust lol). But I will try that. Thanx again
This is so great to see as my grandma Ura was born in 1873, she made her wonderful flakey crust very similar to this recipe! Thank you for sharing.
You're very welcome! God Bless Linda
It look so delicious,and perfect! I saved it to my favorites. Thank you! God bless!
This is so awesome! I looove baking with old fashioned recipes...those recipes that were created and baked with love. 💘 . I always add. 3 tbs brown sugar, 3 tbs sugar, 1/2 cube of room temperature butter, 1 tsp vanilla, 1/4 cup flower and cinnamon and nutmeg. Then I simmer it just a bit and put it into the crust...after that I drizzle a BIT of caramel on top of the apples before adding the top layer of crust. My family likes it sweet. Me. Not so much. This for some reason makes it taste like magic. I know all of us women have our little secret as to what we do to make it out own.
We know what you mean but I just wanted to say I think when you make an apple pie like you said with the ingredients it must be extra special when you add 1/4 cup of flower LOL!
OK, that's it Mary (right? Hands that Cook)...buying the mat and putting my fear aside. I know you went long on the dough mixing, but it WAS so helpful in showing me YOUR years of experience in knowing when the crust was ready. And, yes I have been one of those that listened to the pundits, pulled my crust while it still was "ratty", wrapped in plastic, and then I couldn't roll it, so I failed, and went back to store bought. Your slowed down presentation allowed me to SEE the crust come together and not be afraid of adding more water. WOW, it is a great recipe, and I can't wait to get my mat, and the spray bottle, great idea from friends at KAF. I will watch your video again, I wish you had help to keep things in shot better and had shown the crimping. Some of us have never crimped a thick folded edge, which I like and I would have appreciated that lesson. Don't sell all your wisdom short, we didn't all have mom's to learn from. Thank you so much for sharing I really appreciate this awesome blessing and now when my neighbor's children ask for one of my pie's it is going to be for your crust (Nikki's GM's crust). Blessings.
Sharmila, I've had many success stories after watching this video. I didn't show the crimping because the video was so long already...but I should have. Just remember to keep everything cold and to use the vinegar in the first 1/4 cup of ice water (no ice in the water)...you will ultimately use about 1 cup of ice water. The crimping is easy...two fingers on one hand...thumb & forefinger and 1 finger on the other hand (forefinger) separate the two fingers on one side of the dough and push the dough through the separated fingers with the forefinger on the opposite hand....you can do it!! Please let me know how your crust comes out and thank you for the compliments and watching!!! Linda
Hi again, just fyi....my name is Linda, not Mary, LOL!!! God Bless!!
م
Three years after you made this video I'm looking for a foolproof pie crust and low and behold one of my favorite cooking You Tube ladies is right there and I looked no further. This is so much like the recipe my mother taught me. I'm making an apple pie for Thanksgiving for the first time in years and I don't have to worry because I know your recipe and tutorial will help me to make it be the best pie I could make. Thank you so much from the bottom of my heart for making this video. Three years later it's an answer to prayer. Hope you have a Happy Thanksgiving!
This is the most amazing pie crust made & finished I have ever seen! Thank you for your incredible tutorial of making this recipe!. I cannot wait to try this tomorrow! I can only hope that mine will be as good as you taught how to do!
+Ronda Goodlet Hi Ronda, Thank you for the compliment!! I have heard from others who have followed my direction on this video and made a wonderful pie crust of their own...so don't beat yourself up before you make it. If you have to, watch it a few more times to have more confidence. I hope you'll get back with me and have great news on your pie crust. Thank you for watching and commenting!!
Thank you for your kind words, I will watch it again a few times, looked amazing to me!!!
I make my pie crust the same way
3 cup flour,1/2salt,1/2 b power, 1 cup of crisco,1 tablespoon vinegar and 2/3 water and I was looking at the video,and it fell apart I couldn’t even roll it out, I don’t see what I done wrong , and I didn’t over work it . I think 1 cup of crisco could be to much.
Hey Linda!!!! I’m Happy to see your channel today. Hope to see More of your Recipes ❤👩🏼🍳😋👌🏼
Thank you so much for showing how to prepare flaky pie crust. I too love honey and brown sugar in the the apples.Now that I have the time to do great pies patiently for my grand-children and husband of course .
+Anibal Pagan Hi Anibal and thanks for watching! I hope this video gives you everything you need to make a good pie crust....light and flakey!!!
I am almost 88 yrs old. You have inspired me to make a pie👏👏👏👏👏
Hi Donna! If you follow these instructions to a T you'll have a wonderful pie crust and a great pie! I wish you the best!!! Thanks for watching, God Bless, Linda P.S. The entire recipe in in the SHOW MORE section. Just click on it and scroll down.
Thank you for that tip for the pastry cloth, I just ordered mine and I can’t wait for it to come in cause I do a lot of pastry and bread! Thank you lots!
You're welcome! I hope you enjoy using it. I use mine all the time. TFW God Bless, Linda
This is exactly the recipe I have been making for 35 years!!!! Only difference, is I add a beaten egg.....this crust is to die for. What I DID learn here was to add the pinch of baking powder and keep all ingredients as cold as possibly. I will try that next time....thanks so much for the lesson. Dianne
You're welcome, glad I could help in some way! TFW God Bless, Linda
Thanks 4 sharing !!! I like it ❤️❤️❤️❤️💜💜💜💜
I have to try this! Although I would like to try 1/2 butter & 1/2 lard - that's what grandmother used according to my mother. But none of their recipes survived. Thanks for making this video!
My understanding is that butter contains a lot of moisture, and that affects the outcome of a pie crust in a negative way. I have been struggling with getting a flaky crust and I have tried the butter method with poor results. I just made this one and it is in the oven now...2 crust peach pie. I will post my results.
My mother operated a nursing home back in the 1960s and 70s and she made pies almost every week back then. She used a very similar recipe to this one, but without the baking powder. We've never known why the vinegar was in there, but we knew it didn't turn out right without it. NOW we know. Thanks! :-)
Oh my goodness. I tried this with a savory pie (ham, cheese, and potato pie) and followed your directions to the letter. Best pie crust I've ever made in my life! Thank you so much!
+kitkatmac100 You know that means a lot to me! It means I've succeeded in helping others become better at making a good or great crust. I'm so glad you're pleased. Have a wonderful Christmas and New Year!! Linda
Oh, would love the get that recipe. plz. what ratio did you use of each.
It's been a while since I made it. But what I did was found your basic "ham, cheese, potato casserole" recipe...then I used it as filling for the pie-crust. Just find a casserole recipe that looks the yummiest to you, and you won't go wrong. :) This pie crust recipe is amazing. I've made other pies with it since I first commented.
@@kitkatmac100 Thank You for your reply! Sounds great! 🤗♥️
I’ve made pie crusts for years and have never been happy. This is the video I’ve needed to see!
Hi S, I realize it's a long video but it has helped many...just skip over the rolling out and ...I know you'll love it!!! TFW, God Bless, Linda
I will make my first pie today.. And i have watched many videos... My grandmother made two pies everyday and she made blue ribbon pies.. Now i go to get pies and well they all do not have a clue on what they are doing so i will make my own.. W hat i have learned watching your video helped except rolling the crust.. I have learned that when you roll your crust you roll in one direction than turn the crust not cross over and roll so you know it will not stick... I miss my grandmothers pie and hope one day soon i create the perfect pie.... Thank you so much.... So get your pie on... lol
+Kathi Nagy Hi Kathi, I was using a pastry cloth so moving the dough around was not necessary, it won't stick like it might if rolling on a counter top. I hoped this demo helps in your journey for a perfect pie. Thanks for watching and commenting.
Best pie crust I have ever made. Thank you so much for sharing.
this looks amazing. i will try out in a few months..hubby is on a diet now that would have me arrested if i made something so good ... :) thank you for the recipe and the instruction. good pie crusts are something that has eluded my grasp for to long. i have resorted to cheating and using the boxed ones. i must admit, i am aggravated every time i have to buy one.
trvlbuggy Hi, I hope this encourages you to make your own. I'm new to this but determined I was going to learn to make pie crust. The more I tried the better it became. I still consider myself a novice at pie dough but...once you get the "feel" of a dough & water ratio, you'll be so much better at it and want to make more. I hope this video did it's job helping others to make their own dough. Good luck on the diet...and being so considerate of your husband! Thanks for watching and commenting!!
I hope my children and grandchildren etc use my recipes. How wonderful!
TY TFW God bless!
Great in-depth vid! Personally, I tried using a pastry cutter when blending the flour mixture with the lard/Crisco but found it compressed the dough and made it REALLY, REALLY tough. I went back to my old method of using two (2) dull butter knives, using the back of the knives and 'cut' the dough in moving the knives in opposite directions. It keeps the dough light and airy and does not compress it. It takes a little longer but the results are much better. You've inspired me to make an apple pie today. Mmmm, Mmmm!
+RHI Hodag Hi RHI Use whatever works for you. I've never heard anyone say a pastry blender made the dough tough but to each his own. Thank you for watching and commenting!
That is how I've made it before, I hate trying to use the pastry blenders, they are a bigger pain in the but then the knifes.
It's like trying to mop with those string or sponge mops compared to on my hands and knees to mop.
Thank you so much . I can’t wait to try your recipe for crust . I’ll watch this again and again ❤
thx for sharing..i bought one of those pastry cloth packages from Oklahoma place.
So appreciate your mention of Oklahoma mat….and for the great baking tips! Success is around the corner for me, thx to your good video
Yours is the closest to my mom's and my grandma's recipe using lard and vinegar. They used a generous splash of vinegar whisked with an egg then fill with water to 1 cup. 1 pound of lard and flour, yielded 7 crusts so 3 apple pies and 1 lemon meringue pie. I have my mom's pastry cloth (small edge holes and all) and her pastry cutter. Starting fall here so this inspires me to go get apples and teach my friends how to make from scratch. Blessings to you.
This is the way I make my pastry...I add an egg to the water vinegar....I use AC vinegar..gives an interesting flavour too!
Often , when mixing my cut apples I add old shredded cheddar cheese...really delicious a, at other times I add raisins and...or...cranberries ..some of each just to be different. My gran used to make this crust when I was a child.....and I am now a great gran and always get rave reviews on my crust....passing it forward.....
@@lrl2196 Thank You for your reply! It's appreciated! Have a good day!
Thank You for your reply and suggestions! Much appreciated! Have a good day!
Best pie recipe ever! Thank you, Love from Turkey
Thank you player! TFW God bless!
Thank you so much for slowing down and taking the time to tell why we follow these steps and how to do them properly! I had no idea why sometimes vinegar is called for. I literally have the ingredients chilling in the fridge as I type this and I feel like I can finally make a successful pie crust!
I know you can do it! I must tell you the pastry cloth makes it so much easier to roll out without sticking...but you don't have to buy one. You can use any 100% cotton cloth or sheet that's clean but you must rub flour into it first. Please get back with me and let me know how your crust turned out. I know you'll be proud of it! TFW! Linda
It turned out AMAZING!!! I ended up making old fashioned chocolate fried pies that my Mom has been wanting for ages, Granny used to make them when she was a kiddo. I asked her if they hit the spot and she said, "OMGosh!! that crust is even better than Granny's was." I was beaming with pride! I have been trying to make pie crust for years off and on. I literally have a binder full of different pie crust methods that didn't work well for me. Thank you so much!! I will definitely invest in a pastry cloth! I had a really HUGE mess haha! But, it was completely worth it! I am going to make all kinds of pies now! Thank you again so very much!!!
I knew you could do it and I'm so happy the crust turned out really well. I KNOW you were beaming with a sense of accomplishment when you tasted it....so.......now you can make a great pie or pastry crust! Thanks for letting me know! Linda
Hi there Linda! I just wanted to tell you I have made several pies since I first found this video including a pot pie my family LOVED! I also ordered a pastry cloth and rolling pin cover from Oklahoma Pastry Cloths and OMG where has this been all my life!!?? I had never even heard of one until I saw your video but now it is going to be on everyone's Xmas list this year! I even made Indian tacos one night which has an extremely sticky dough and it stuck to nothing!! So thank you again for the great advice!! - Amy
Hi Amy and hooray for you!!! I have a video on my channel called (or near this) how to season your pastry cloth for it's very 1st use. It will be helpful if you need it OR anyone that you give a pastry cloth to for Christmas. I'm so happy for you and thank you for getting back with me!!! Linda
I appreciate the time and details you give in your videos. Thanks for the referral on the pastry cloth. I just made an apple pie from one of your videos. Almost gone after one day. Thank you.
YW!! TFW God bless!!
YaY!!! Oklahoma Rocks!!!!, of course I'm partial cause I'm an Okie Gal..haha... That pie Looks Divine, love the flaky crust
Renee Davidson Haaaaa, so that's why you're so nice? You're an Okie! If you choose to order from them, tell them I sent you and you'll get an extra gift...such nice people!! Try the pie Renee. It'll remind you of home, LOL
Awwww Thank You!!!
i am drooling...I will try this recipe soon, thanks for sharing
Wish i was there with you, that looked so good.
Wonderful recipe. Thank you for sharing it with us. This is very flaky. My family loved it.
I'm so glad you're enjoying this recipe. It's my favorite. The next time I make it I'm going to try using my electric mixer and see if it comes out as well. TFW God Bless, Linda
Thanks for this demonstration. you cannot even imagine how many demo's I've watched on youtube. yours is the best and it taught me a lot. for one thing, you taught me to be patient. that is something I have been doing wrong. getting in too big of a hurry and another thing, is the water...I've never gotten mine to do right using exactly 6 tblsp. of cold water as they call for. Could never understand that and you definitely used more than 6 tblsp. Thank you again and God Bless You for so generously sharing the recipe.
annie b Hi Annie (love that name) I've struggled so much with making pie crust, I wanted to share this. My good friend Nikki gave me such valuable help and instructions that made so much difference in the outcome, I wanted to share it and hope that would help a lot of other "strugglers" out there in video land!! The amount of water you add will depend on how humid the air is so it won't always be the same but if you try to make a ball out of it in your bowl and it still crumbles, even if it's just on the sides, gently break it apart and add more water. That's the best way to tell. Thank you so much for telling me I've been helpful. I hope you get back with me to let me know how your next pie crust comes out using these instructions. Thanks for watching and your lovely comment.
cindy b I agree. and I do love to add last bit of moister needed in flavored vodka to get the moisture and the extra light crispness because it does dry and evaporate.
Thank you again!!
I too have watched so many you tube videos, and am so over it. It's great to see old recipes, they are so much more reliable.
I am so glad I found this recipe! I have to use Crisco to bake my TG day pies, but I will be using lard for the next one!
I made chicken pot pie tonight using your pie crust recipe. Thanks for the recipe and especially for the excellent instructions. Best experience I've had making pie crust.
Hi Terry, Thank you for taking the time to let me know you had a good experience making this crust. I've never had one better. This will always be my favorite crust!! TFW God Bless, Linda
Terry Gray ó
Terry Gray was 5
Thank you Terry, This is the best crust I've ever eaten and hope you like it as much!! TFW God Bless, Linda
I know it was good....
Great tutorial. Thanks for sharing an awesome treasured recipe!
That was perfect, you covered everything, even the patience! LOL That is one wonderful recipe, and I will make this next week when I get my apples fresh from the local grower. I've been cooking for over 50 yrs. and finding the right crust recipe with lard in it has been a nightmare. I KNOW, just from what's in it, that it's perfect. The way some recipes are changed these days, makes the perfect old recipes unfit to eat. Thank you a million for this, I have waited for the right crust way too long, and my mouth is already watering for a bite. Bless, Sheila
+Sheila6325 Hi Sheila6325, I had high hopes this demo would help a lot of wannabe pie crust makers on how to make a great flakey crust. It's so good to know it has!! Please get back with me when you make your apple pie to let me know how your crust turned out. Thanks for watching and commenting.
I will, and I have to admit, when your as old as I am, and "know" a good crust from long ago, it's hard to find that just right taste. I'm sure this is it. I have tried over and over, but I really think most of it, like you said, is in the coldness of the crust as your making it. However new lard is not the same anymore either, so I'm anxious to see if this is finally the one. Bless, Sheila
Hi Sheila, looks like we are about the same age. A good pie crust was what I was looking for when my friend Nikki shared her grandmothers recipe with me. I am eternally grateful for that...it was like a gift from Heaven!
I'm 67 and 68 in January! and I am SO thrilled to hear about the recipe, it's GOT to be a good one for sure. Now my mouth is watering for this pie crust. LOL I will let you know when I make it. Bless, Sheila
I turned 70 in August...you could be my younger sister!! LOL....you won't be disappointed in this crust. I won't use any other recipe. Nikki was so kind to share it with me.
I made this crust with Crisco and butter it is wonderful. Thank you so much for sharing.
Excellent video. I like to make apple pies with cold bacon drippings instead of lard or shortening since it gives the pie a slightly smoky flavor, it's especially good with a thin slice of cheddar. On really hot days it's necessary for me to put my mixing bowl inside a large bowl of crushed ice to keep things cold, and rolling the dough out on a slab of marble that's been in the freezer overnight helps as great deal as well.
Hi Chris, Thank you for the compliment! Enjoy your pie and thanks for watching!!! Linda
Oh, thank you for your input. I had considered bacon fat. and the marble board..
Thanks for those suggestions! Sounds great, too. So many people have offered good idea's. Always welcomed for adding to the learning process. 🤗♥️
I'll order my cloth and pin cover and do this tomorrow. Hope you are happy and in good health. Thank you