This is the best recipe you don’t have to chill the dough for an hour and all that extra stuff it all taste just as good this the way I learned and we had to learn this over and over until we knew it by hard lol by the time I was 13 I mastered pie crust and also working with yeast
@@DougCooking I made a hundred pies in my sleep last night (in my non sleep). Bought the King Arthur flour today! Going to make a tomato pie this weekend. Wish me luck.
@@DougCooking I actually have made the crust both ways now and it seemed to work better when I chilled the Crisco. I have to do whatever works best for me. Thank you and your lovely mother for putting me on the right track. My mom would be so proud!
What a sweet cute woman. Thank you both for helping me with my pie crust. I was looking up all these other ones with butter saying I had to chill and I didn't want to wait lol. Have a happy Easter. Going to be watching more of your baking videos.
What joy it brings me to see you guys in the kitchen together. Ho how I miss my Mom. A true blessing. Thank you both for sharing your wonderful pie crust recipe with us. God bless you both 🙏 ❤️
Dear Doug and Mom I can't tell you how much difficulty I've had trying to make pie crust. Today, following Mom's recipe I just made my best crust ever. I made 2 pumpkin pies. They are cooling right now. I haven't even tasted them yet, but I can tell they will be perfect. I loved watching you both interact. It was so special. Mom thank you, thank you, thank you. I will be forever grateful. You certainly are the Pie Queen.
I just found your channel that popped up. Everything sounds so good. I am anxious to try your mom’s pie crust. I would like to see more of her (and you of course).
Love your mom’s pie crust and mincemeat recipes. Planning on making her other ones also, but would you please, please, please share her apple pie recipe in the very near future? 😄😄😄 thank you!
Hi! It's amazing that you just roll it without constantly moving the dough! I'm having a horrible time with butter pie crust! Always cracking. Never bakes right.
This recipe ALWAYS works for my mom. She uses the same ingredients ( King Arthur or Robin Hood AP Flour) consistently as well. She made 8 pies yesterday for a picnic, all perfect crusts.
I just stumbled on this video trying to find pie crust recipe. You are so sweet to watch. I loved this. You explained so well. I just bought flour to make pie crust and they didn’t have King Arthur so I just bought Great Value. Never heard of the flour you used. Hope it works. I’m making a recipe where you use 5 lbs flour and 3lb can of butter crisco. Makes 20 pie crust and you freeze the balls of dough to use later. Have you used butter flavored crisco before? If so, which do you prefer, butter flavored or reg? Thanks again.
Love your pie crust videos. Do you ever cover the outer pie crust edges with foil or the metal covers, so the edges don't get too brown, especially when baking fruit pies?
At what temperature and for how long to bake the pie crust for it to be completely cooked? I have never had luck making pie crust and going to give this a try. Thanks
For an unfilled blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes. This would be the method for something like a custard/pudding g filled pie. For a filled pie such as fruit pies, cooking time and temperature varies.
I don't know if this has been asked before. I love your mom and I have used this recipe... However, I used with BUTTER flavored Crisco. I wonder if it matters as far as the measurements of Crisco with or with out butter? Have others done this with butter flavored and any feedback would be welcomed. Thank you!!
Thank you so much! Although we haven’t done it, I think swapping Crisco for butter flavored Crisco would be an equal measurement, and everything else would stay the same. 😊👍 Not true if you wanted to use real butter.🛑 I would look for a different recipe in that case. Happy baking!
Hi i noticed when you measure your flour you just dip the cup in the bag. Could i just spoon the flour in the cup? Would that be the same thing or does your way pack it more
I would certainly try it the way you are most comfortable. It’s true that your method of spooning in may aerate and lighten the flower just a bit more. If you use a kitchen scale to weigh out ingredients, King Arthur Flour indicates 120g as one cup of flour. Sifting or spooning may lighten it by about 10g.
How long would you say that she mixed it after the water goes in? I am trying to replicate her exactly!!! Mom, the Pie Diva!!! I did make 2 pies using this recipe and talk about delicate, delish, flaky and easy!
She doesn’t mix for long, probably two minutes max. She uses a fork, and as it starts to stick together in a crumbly mass, then she moves to using her hand, into two doughballs. So glad you’ve had success, and enjoyed it! 😁
I haven’t tried with Crisco, but this is what I would do…Start with the flour and salt, pulsing a few times. refrigerate the Crisco so you could dice it up a bit first. Add the Crisco bits and pulse some more until a bit crumbly. Then add the water.
For the buttermilk pie: Bake at 400°F for 10 minutes, then reduce oven temperature to 350°F and bake an additional 45 minutes. The surface and crust edge will be golden brown, and the center will be bubbling. Allow pie to cool completely before serving.
For pumpkin pies: Bake pie at 425°F for 15 minutes, then lower the temperature to 325°F, and bake 60 minutes more, or until a tester comes out clean. Let pie cool completely before slicing.
Thanks for sharing. I haven't experienced that issue. Was the meat filling already hot, as you filled the pie? That could be a problem, melting the shortening too fast in the crust before the baking sets it up. If the filling is going into the crust already hot, blind bake the crust first. The only other thing I am wondering is how full was the filling?
Bread flour has a higher protein content compared to AP flour, so it’s likely to lead to a bit of a tougher crust. If you try using it, your crust may not be as light and flaky. Hope this helps.
Good question. I would look for an ‘all butter crust’ recipe instead of adapting our recipe.The water ratio might be different, and you will definitely need to chill butter crust before baking.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
This is the best recipe you don’t have to chill the dough for an hour and all that extra stuff it all taste just as good this the way I learned and we had to learn this over and over until we knew it by hard lol by the time I was 13 I mastered pie crust and also working with yeast
Just wanted to say thanks for this video. I was finally able to make good pie crust after watching this demonstration.
So glad to hear. 😊
This came out like a dream! So easy to handle. Very reminiscent of my mom.
So glad to hear! 😊
This is the first time I see a pie crust not refrigerated and no eggs looks great ,I will try it !
It’s great for making many pies… my mom will often make 4 or more pies it’s a time. Hope you have success! 😊
Looks easier than the one I did & mines in the garbage
I have had a lot of failures until I got things right! 😊
I have made about 15 that turned out so bad! I made them in the food processor! So I’m gonna try this recipe! Looks perfect!!! Thank you!
Oh how super sweet! Love when you tubers cook with their moms and grandmoms. What an amazing woman your mother is!
Thank you so much!😊
thank you for posting this video I always wanted to to learn how to make a pie crust
You are so welcome! 😊
Awww... I love the shout out to your neighbors! ❤
Rightly so! ❤️
This is the crust my mother used to make. I've tried and tried, and now I'm going to try it again. Thank you.
Wonderful! 🩵
@@DougCooking I made a hundred pies in my sleep last night (in my non sleep). Bought the King Arthur flour today! Going to make a tomato pie this weekend. Wish me luck.
Is the Crisco chilled or at room temperature?
room temp!
@@DougCooking I actually have made the crust both ways now and it seemed to work better when I chilled the Crisco. I have to do whatever works best for me. Thank you and your lovely mother for putting me on the right track. My mom would be so proud!
❤…..this is the best pie crust …. Thank you and your mom
Thank you too! 😊
What a sweet cute woman. Thank you both for helping me with my pie crust. I was looking up all these other ones with butter saying I had to chill and I didn't want to wait lol. Have a happy Easter. Going to be watching more of your baking videos.
How wonderful! All the best in your pie baking, and happy Easter to you as well.😊
This is exactly the way I learned pie crust in Home Ec class back in 1970. Best crust, hands down. Thank you for reminding me!
This recipe is very popular throughout my family. Happy to remind you, and thanks for watching. 😊
What joy it brings me to see you guys in the kitchen together. Ho how I miss my Mom. A true blessing. Thank you both for sharing your wonderful pie crust recipe with us. God bless you both 🙏 ❤️
❤️
I ENJOYED THIS VIDEO! GOD BLEES YOU GUYS ....... SENDING LOVE FROM MEXICO
OMG!!! Doug is so lovely!! I’m sure his mom has to do to with that💛🙏
Dear Doug and Mom
I can't tell you how much difficulty I've had trying to make pie crust. Today, following Mom's recipe I just made my best crust ever. I made 2 pumpkin pies. They are cooling right now. I haven't even tasted them yet, but I can tell they will be perfect. I loved watching you both interact. It was so special. Mom thank you, thank you, thank you. I will be forever grateful. You certainly are the Pie Queen.
So happy that you enjoyed the video and got great results! Thank you for the kind words, and congratulations on those pumpkin pies! ❤️
Just made this. Amazing. Thank you so much mom.
WOW. So glad I came across this video. Made 4 crusts for two apple pies tomorrow! Cant wait! Thank you
Wonderful! 😊
love this! can you PLEASE make more pies with your mom...apple, coconut cream, and chocolate??? love you guys making pies together...
Thank you, we plan on it! ☺️
Ahhhhhdorable!!! She is such a cutie!! Wonderful recipe
Thank you, I agree! 😁
I just found your channel that popped up. Everything sounds so good. I am anxious to try your mom’s pie crust. I would like to see more of her (and you of course).
Welcome! 😊
Love your mom’s pie crust and mincemeat recipes. Planning on making her other ones also, but would you please, please, please share her apple pie recipe in the very near future? 😄😄😄 thank you!
I’ll work on it! 😁
So excited for this video!
Awe, thank you! 😊
Great looking pie crust!
Thank you! 😊
Well explained. Thank you Mom and Son.
Thank you! 😊
First time watching I can't wait to watch more.
Thank you! 😊
I'm convinced of your recipe
Hope you enjoy! 😊
Thanks for doing this with your mom! I always love her pie (especially the apple and peanut butter). They never last long at any function.
You bet! It was fun to do!
Your mom is wonderful I have made pie crust with crisp forever so mom plus gramma use lard also
Thank you 😊
very nice Pumpkin pie.thanks for the video
Thanks for watching!
Gosh it’s picture perfect!
Thank you 😊
I have the exact same sifter. And I love it!
Nicely done great looking pie crust
Thank you 😊
Thank u for sharing. I use to make good crust but for some reason I can’t make a crust anymore. I’m going to try this one and see. Wish me luck.
Hope it works out for you! 👍
This is a great recipe,I use it, never fails!!
Hi! It's amazing that you just roll it without constantly moving the dough! I'm having a horrible time with butter pie crust! Always cracking. Never bakes right.
This recipe ALWAYS works for my mom. She uses the same ingredients ( King Arthur or Robin Hood AP Flour) consistently as well. She made 8 pies yesterday for a picnic, all perfect crusts.
Those old sifters are the best
They are!
I use my fingers. I like the feel of the dough.
I just stumbled on this video trying to find pie crust recipe. You are so sweet to watch. I loved this. You explained so well. I just bought flour to make pie crust and they didn’t have King Arthur so I just bought Great Value. Never heard of the flour you used. Hope it works.
I’m making a recipe where you use 5 lbs flour and 3lb can of butter crisco. Makes 20 pie crust and you freeze the balls of dough to use later.
Have you used butter flavored crisco before? If so, which do you prefer, butter flavored or reg?
Thanks again.
Thank you so much! 😊
beautiful
Thank you! 😊
Love your pie crust videos. Do you ever cover the outer pie crust edges with foil or the metal covers, so the edges don't get too brown, especially when baking fruit pies?
I don’t think my mom does that too often, but if she does, just a bit of foil on the edges. 👍
At what temperature and for how long to bake the pie crust for it to be completely cooked? I have never had luck making pie crust and going to give this a try. Thanks
For an unfilled blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes. This would be the method for something like a custard/pudding g filled pie.
For a filled pie such as fruit pies, cooking time and temperature varies.
I don't know if this has been asked before. I love your mom and I have used this recipe... However, I used with BUTTER flavored Crisco. I wonder if it matters as far as the measurements of Crisco with or with out butter? Have others done this with butter flavored and any feedback would be welcomed. Thank you!!
Thank you so much! Although we haven’t done it, I think swapping Crisco for butter flavored Crisco would be an equal measurement, and everything else would stay the same. 😊👍
Not true if you wanted to use real butter.🛑 I would look for a different recipe in that case.
Happy baking!
Hi i noticed when you measure your flour you just dip the cup in the bag. Could i just spoon the flour in the cup? Would that be the same thing or does your way pack it more
I would certainly try it the way you are most comfortable. It’s true that your method of spooning in may aerate and lighten the flower just a bit more.
If you use a kitchen scale to weigh out ingredients, King Arthur Flour indicates 120g as one cup of flour. Sifting or spooning may lighten it by about 10g.
How long would you say that she mixed it after the water goes in? I am trying to replicate her exactly!!! Mom, the Pie Diva!!! I did make 2 pies using this recipe and talk about delicate, delish, flaky and easy!
She doesn’t mix for long, probably two minutes max. She uses a fork, and as it starts to stick together in a crumbly mass, then she moves to using her hand, into two doughballs. So glad you’ve had success, and enjoyed it! 😁
Can you use a food processor to mix the flour, salt, Crisco, and water?
I haven’t tried with Crisco, but this is what I would do…Start with the flour and salt, pulsing a few times. refrigerate the Crisco so you could dice it up a bit first. Add the Crisco bits and pulse some more until a bit crumbly. Then add the water.
Doug does your mom. Use the butter crisco for her pies?
She uses the traditional Crisco, but I’m sure you could use the butter flavored.
Hi is it ok if my crisco is cold
hOW LONG DO YOU BAKE IT AFTER YOU PUT IN THE FILLING?
For the buttermilk pie: Bake at 400°F for 10 minutes, then reduce oven temperature to 350°F and bake an additional 45 minutes. The surface and crust edge will be golden brown, and the center will be bubbling. Allow pie to cool completely before serving.
For pumpkin pies: Bake pie at 425°F for 15 minutes, then lower the temperature to 325°F, and bake 60 minutes more, or until a tester comes out clean. Let pie cool completely before slicing.
So no chilling? Wow!!
No we don’t chill. 😁
Do you keep your Crisco in the fridge?
Mom does not. Crisco says ‘once opened, you can store in a cool dry place for up to three months’. 👍
The dough was easy to do. Once in the oven (a did a meat pie) the grease(from dough) was dripping on the bottom of the oven😮
What did I do wrong
Thanks for sharing. I haven't experienced that issue. Was the meat filling already hot, as you filled the pie? That could be a problem, melting the shortening too fast in the crust before the baking sets it up. If the filling is going into the crust already hot, blind bake the crust first. The only other thing I am wondering is how full was the filling?
Is your shortening cold?
No, my mother leaves it in a cupboard at room temperature. 😊
Can bread flour be used for pie crust?
Bread flour has a higher protein content compared to AP flour, so it’s likely to lead to a bit of a tougher crust. If you try using it, your crust may not be as light and flaky. Hope this helps.
The next time I make a pie, I'm going to try this pie crust recipe. The butter ones never turn out for me. They fight me every time.
I hope you love it as much as we do. Thanks for watching! 😊
@@DougCooking You're welcome.
Can I used butter?
Good question. I would look for an ‘all butter crust’ recipe instead of adapting our recipe.The water ratio might be different, and you will definitely need to chill butter crust before baking.
My mom always told me that the crisco needed be really cold, and cold water. So I chill the crisco and it comes out better
Thanks for sharing about the Crisco. My mom has never chilled it.
Final, someone using a bowl big enough to work in.
need to partner with her more often!
Will do, thanks Dom! 😊
I noticed that you rolled the crust immediately without letting it rest.
Yes, it’s completely workable and tender.
@@DougCooking Thank you.