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Favorite Pie Crust
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- Опубликовано: 31 июл 2024
- Your pies will be the best ever with this recipe--developed and perfected over several decades! Learn the hints to make tender and flaky piecrust every time. This recipe freezes well and bakes up perfectly every time.
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You are the teacher we all wish we had back in Home Ec class.
LOL! Thanks.
Totally agree
....." I'll go along with that ....." ( in the infamous words of Jimmy Stewart...)
I love the way she imparts the information, and I love King Arthur products, ..; and the King Arthur bread flour makes the best cookies, ever. I've been a good cook ,my grandmother taught me lot, ...but we are always learning.....it's a Life long process. Thank you, Miss Pam ! 😊🥧
That's the truth
100%
I made the pie dough and fixed a wild boysenberry pie. The berries grow wild here in Oregon where I live. This was the best pie I ever made! I used the extra dough for making the best Beef Pot Pie I ever made. Thank you, it feels good to make something so successfully! Yum!
That is fantastic! So glad it worked for you.
Identical recipe I've used for years never change it'.
I have been binge watching many of your videos. You are such a great teacher. You explain the why…
Sometimes knowing why certain things are done a certain way teaches us not to skip a step or do something the fast route.
God certainly “gifted” you as a teacher ❤️
Came across this video today. Made the piecrust and used it for a peach pie. Baked the little leftover piecrust and sprinkled with cinnamon sugar. It was a great little snack! The pie turned out beautifully. The crust recipe is definitely a keeper!
Hello from Tennessee!
When I lived in Oregon, I met an Ironworker who was originally from France. This older gentleman taught me how to make a pie crust. The recipe was the same, using vinegar, but no egg, and Yes EVERYTHING had to be COLD! The main difference was at the end. Using his fingers, he "Brushed" Evaporated milk onto the crust, lightly, then sprinkled on the raw sugar. Then we baked the pie! It was wonderful! I have used that recipe for more than 43 years! You are absolutely right about the flakiness! I will have to try the egg in the crust.
Thank you so much for bringing back such wonderful memories! It's amazing to still be Learning at 71 years young! You are very much appreciated. GOD bless
Thank you for sharing that delightful story!
This is the pie crust recipe my Aunt Edith used, and she was renowned for her pies in our family! I now use this recipe. I have been baking pies since I was a teenager. I'm 70 now. My first pies were pumpkin pies using the recipe on the Libby's pumpkin label. The crust recipe I used was from my mother's Betty Crocker cookbook, which was the only cookbook we had. It was good, but the vinegar and egg recipe is a definite improvement. For apple pies, I sometimes make a crumble topping of a mixture of 2/3 cup flour, 1/2 cup sugar, and 1/2 cup butter instead of a top crust. The crumble topping is from a fruit pizza recipe in the Betty Crocker cookbook. I tried it on the pie made with my mother's home canned apple pie filling, and it was a hit. My pet peeve is people who say they dont eat pie crust and leave behind the perfect flaky crust I have worked hard to make! Thank you for your detailed, informative videos!
I like the Dutch crumble top pies. Yum and thanks for your recipe.
You ways make everything look so doable and not intimidating!
I am so glad that is how you see it--because that is how I feel about it too! Thanks for watching.
Pam, I am 72 years old and I have never made an edible pie crust!! I have used many recipes and even ones that people have called 'never fail". I'll try this one and hope I can do it justice!!
I will keep my fingers crossed for you! Thanks for watching.
@@RoseRedHomestead I made an apple pie with this crust today. It was AMAZING!! Best pie I have ever made!! Thank you! This will be my pie crust forever. I followed your instructions exactly. Thank you so much. My partner and I agreed that it was really good!!
She explains it just the way it is why without all the other unimportant nonsense others throw in just to fill a video! RoseRed is my go-to channel to everything canning, plus she's great in combining whole meal configurations on canning....very efficient!
I bet this was the one for you happy baking
👍
That's the slickest way I've ever seen to make a flakey crust. I'm going to try it. I'm 69 years old and I learn something from you on every show. Best teacher ever ! Wish I would have had you in my school. I have canned for years but still learn from you on that skill also.
I love that you get every crumb of delicious crust off the counter. So smart! Thanks Jim and Pam for helping us all live our best lives. God bless you both!
Thank you for posting all these very interesting and helpful videos.
I look forward to each one.
My son used to love my home made apple pies. My other daughter loved my lemon meringues. I'm drooling now.
I learned the same vent holes from my mother, she learned them from her mother... made the apple pie with the canned apple pie filling today, it is so delicious, words can't explain! Thank you so much
I have been making pies for over 50 years and I just gave a pie making class in my rv for a 74 year old lady that wanted to learn to improve her pie crust technique. I use a whisk to flop the flour in the bag or container before measuring the cup of flour. I use a pastry cutter to cut the Crisco & butter then I add ice cold water and mix with a fork until dough comes together. I gently gather the dough to form a disk., then I roll out. The lady told me I look like I was showing my love to the dough, I was gentle and loving made the crust. I gave her a cooked jam turnover and gave her a piece of raw dough which was light and airy. She had my apple pie the day before and said it was the best pie she ever had in her entire life.
I enjoyed watching your apple pie making technique . 🍎
Thanks for your comments.
For anyone on a budget or who enjoys savings you can buy one of those scrapers for $1 at the Dollar Tree. I look forward to trying this recipe. The recipe I love uses shortening only for the fat and ice water. I have had great results with it but really enjoy learning new techniques and trying new recipes. I cannot believe I never thought of just mixing it on the counter. One less bowl. Brilliant. Thank you.
One of the best things I've ever learned as a home cook, is technique is everything.
I totally agree! Thanks for watching.
Good morning! I will be attempting this beautiful pie crust today. Fingers crossed!! Thank you and take care.
My comment is not about baking, but more perhaps on Jim's side of the aisle. I have canned and worked to garden and other self reliant activities for many years. I lost my zeal for being just a good steward of the blessings we were given. Then I found your channel, I saw people my age still going on, still motivated and moving. It was a moment of clarity for me that I need to continue on , even when all things look dark. So thanks for the motivation!
Liberty Mom: We are very happy that you found our channel. I read your comment to Pam and she teared-up. Jim
Same here. Been prepping for hard times so long, friends call me “chicken little”. Felt foolish. Then I see two accomplished phds touting this lifestyle and felt validated. The economy downfall made my prepping more valuable! I stocked up & stored items at 70% of the price they cost now. Glad I found this channel and community.
I’m 65 and this is the best crust! I used lard though. Thanks
I’m using this for my next apple pie. !
I freeze my butter then put it through my shredder attachment on my food processor or salad shooter because I do not have a pastry pressy gadget. It works pretty well for minimizing additional work trying to incorporate it - I try not to aggravate carpal tunnel so I use tools when I can. Thanks for this recipe - I have yet to find a favorite from scratch pie crust recipe.
Watched this for the second time and learned even more. Thank you and your husband for all you do. The work you are doing will save lives in the times ahead.
Awesome! Thank you!
Once upon a time I had a pastry blender. Forgot to replace it when it broke and also last Thanksgiving discovered I forgot to replace my rolling pen. Was in the middle of making an apple pie when I discovered so in a pinch used my hiking water bottle for a rolling pin! Yes make do when we have to 😂 . I do have a rolling pen now but used knives to cut n and mix the dough. Understand about your favorite pie pan and habits too. I am using your crust recipe and your canned cherry pie filling to make a cherry pie for my husband while I’m out of town (his favorite, the pie that is 😆). It took three jars to fill my pie pan I’ve been using for probably 40 years but use to make pot pie in it. It really is too deep dish but too late already had the crust in it and 2 pints when I discovered I needed more cherries to fill it! Could have used one more. Everything you have taught me has turned out so good! Thanks for all you do!
I love your inventiveness! Yes, problem-solving in the kitchen often requires using what you have in a different way. Good for you. Thanks for your comments.
I love learning from you! I would have liked school a lot better with a teacher who explained everything so well, you are awesome! 🙂
Wow, thank you!
Oh my goodness ~~~ you can do everything!! A husband, children, a professor!!! Beautiful ~~~
Thanks
I learned from my mother to do a milk wash (instead of an egg wash) and put sugar over that before baking. Oh my, it sure does make it flaky!!
I've made two pies since watching your teaching on how to make pie crust. It is the *BEST* crust I've ever made. And now I have a third pie crust in the freezer.
Thank you!
Wonderful! Having a good recipe is only half of the success--you are the other half! Congratulations.
Thankyou so much! Btw I have a pie tin exactly like yours, and it cooks pies perfectly in shorter time frame. In the cooler months I'll make chicken pot pies with extra fresh garden veggies and some chicken..I use the 2 knife cutting method(for last 52 yrs)only bc I recently bought a pr of bench knives and have to get the hang of it..lol..old dogs new tricks..my recipie calls for more butter than shortening (ty Grandmother).. but very much like yours. I save the extra dough cuts and roll them out, spred a little soft butter and spread sugar and cinnimon, then reroll up and cut in slices thick enough for a cookie, gentlely press out, slide on to cookie sheet and cook until light brown and flakey, in a 350f oven. My younger brothers loved the little special treat with our afternoon tea. Memories!...blessings
OMGoodness! I made this crust yesterday-along with your apple pie filling- and this was truly THE BEST! Thank you for your clear instructions! The ingredients came together perfectly (except working the ingredients on the counter with the bench scrapers with the liquid was pretty comical). Thanks again! You remind me so much of my grandmother! 💕
I have been making pie crusts for over 50 years. I have made your recipe at least 5 times. Hands down, literally the easiest to work, and the best tasting pie crust I have EVER worked with!
The vodka prevents the gluten from becoming tough just as you taught, and the egg does something magical! This is the only recipe that I will use from now on.
Truly, I am so grateful!
Thank you! But I think you meant vinegar and not vodka!
I’m teaching my Grandson to cook next week I needed this recipe, I wrote it down for him
Thank you for your educational videos I have learned so much watching your videos on how to can correctly and how to cook I’m getting excited about learning how to do your bread and piecrust just canned chicken and beef broth that was left over from cooking me some chicken I’m also trying to lose weight so the chicken broth I saved and I made a Beef roast with extra broth and save that so I have three chicken broth and one beef broth in the canner as we speak did not know you could canned broth and so excited about the meat roll pack chicken and beef I have been mixing it with my canned vegetable soup and so has my husband this is such a blessing to learn Cook and preparing food for my husband and I I have never attempted Pie crust But I will now also wanting to learn how to do your apple pie filling and I know you will teach me how on your videos thank you so much for sharing your knowledge you are a God sent blessing to us that are learning to cook at home now instead of depending on the restaurant to feed our families God bless you and Jim I can tell his hand rests upon you all
Thank you so much for your wonderful comments. I really appreciated learning about all the things you are doing. Wow--you have learned so much. Congratulations on your success!
The best pie crust recipe and instructions I’ve ever seen in my 40 yrs of making pies 🥧 thank you 🙏
Oh my goodness...thank you! We appreciate your compliment!
You remind me of my mother so much. She was the pie maker. I have never attempted to make a pie other than using a store bought crust. I am going to do this. You are an amazing teacher!
Thank you so much. I LOVE all your videos!
Thank you--and you can do it!
I made my first pie at 10 years of age. Mom said we should learn how and I did. I made a cherry pie for my first one. Your video taught me again. You are the bench scraper Ninja! I use the same recipe, but always put lard in my crust, as well as butter and Crisco. The lard gives the crust that little something extra. I usually use 1/2 cup of Crisco, 1/4 cup each of butter and lard. I will use your Ninja way of making pie crust from now on. Bench scrapers are the way to go and on the countertop. I have been cutting the fat too small in the food processor, so the Ninja way will fix that. Great idea and another wonderful video. Thank you Pam.
Loved your comment! That is about the age that I learned to bake bread. Pies came later.
This is one of my favorite ways. Thank you so much for teaching me❤ i use all butter or half butter and lard!! I also have been using my sourdough discard in my pie crust SO YUMMY AND FLAKEY ALSO❤😊
You are so welcome! Jim
Cold filling tip much appreciated
Jim - You are a lucky man! I cook, bake and stockpile for my husband just like Pam does for you! My husband truly appreciates it and I'm sure you do too!
Janice: Thank you! And yes, I do appreciate Pam. I was divorced for 10-years before I met Pam and I cooked for myself and others, and not frozen/TV dinners. Jim
I think she is as lucky as you are!
@@RoseRedHomestead
Simply Amazing! Absolutely love & appreciate your channel!!!♥️😍👍
Thank You!🙏☺️
What a beautiful pie. I’m going to look for ur apple pie filling.
Yum! I will be doing my crust that way from now on. Thank you for sharing. I love your channel.
I am falling in love with you! I want to watch all of your videos!!!
You are so kind! Thank you.
I know what you mean! I have a prepper crush on these two - and I’m a 62 yr old woman - lolll! But I am so excited about how much I am learning, in such an entertaining and delightful way.
Thank you so much for your tutorial. I have struggled with pie crust for many years. You made it look so easy. I am definitely going to try your way.
You are so welcome! Jim
Such a good Mamma getting ready to make the family happy.
They make me happy as well, so it is a win-win!
This is the same recipe my granny-in-law taught me to make, however I use all butter (1 1/2 c) instead of shortening and butter. It is a very good crust. I brush the top with milk and sprinkle sugar before baking.
Sounds great!
I just made that mistake of putting warm apple pie filling into my pie pan. The pie was delicious all except the soggy bottom crust! THANK you for that tip! I had no idea!
Thank you for the great lesson for pie crusts
“ I Carefully measure it out” as you dump the salt in you hand, love it! How my dad cooked, definitely can tell you been making pies for years! Thanks for the video, Ms. RoseRed.
😁. Thanks for your comments and for watching.
you made this look so easy i am going to try this
You are great at explaining the why and how on all your videos. Thank you for being a informative teacher
You are so welcome! I appreciate your kind words.
You are such a joy to watch and learn from! We may not have had someone to teach us all of these wonderful things, but now we have you and we just love you! Thank you so much! 💜
You are very welcome. Thank you for your kind words.
I swore off trying to make pie crusts. I will give this a go.
I neither tasted nor made a flaky pie crust before. I made one for Thanksgiving using your technique and your recipe but substituting half the flour with fresh milled soft wheat flour. Now I truly know what a good flaky pie crust tastes like. It was fabulous. Thank you for sharing your technique.
That is great! Jim
I make my own pie crust , I'm going to try your recipe, I too use the same design on top that my mother did my mother was a wonderful cook as you are I'm sure however your pies is beautiful. I'm going to try to make your crust I make mine like mother, however we did not use an egg, and I find that interesting thank you again.
I’m so glad I found your channel! Thank you so much for your wonderful videos. I appreciate your teaching style. I’m going to try this pie crust today to bake my home canned apple pie filling in. I’ve always made my own bread, but never pie crust! You make it look easy so I’m going to give it a try.
We are so glad yo found us as well! Welcome. We are happy to have you join our community.
I’ve been baking pies for decades and this video makes me want to get in the kitchen right now. You’re such a great teacher and inspiration. The only thing I do differently is dot the filling with butter before placing the top crust. Your pie is lovely.
Thank you. I do that sometimes, too. Especially with cherry pies.
Loved your apple pie demo. Can’t wait to try your technique.
Thank you! I made your cherry pie filling, canned 7 quarts. I needed a good pie crust recipe and the particulars on whether or not to pre-bake the crust. I knew you'd have something on it. I've come to trust you and I just love your way of teaching. I've learned so much from you. Thank you for your time!!!
You are welcome and thanks for watching our channel. Jim
Beautiful pie Rose! I'm definitely going to try this out. Thank you for your time and expertise. Missouri Wrightchk
Thanks
I am a 46 yo male and I have never purchased a pie crust. I have always made it at home. Although I did learn today the importance keeping it as cold as possible ,not kneeding, combination of fats protein and some acid makes for a dense but flaky crust. Thankyou.
Thanks for sharing your delicious pie crust recipe. I have to admit that I was surprised to see how easy it was to mix everything together on the countertop and I will definitely try that the next time I make a pie!
You are so welcome! I have to admit it is pretty fun making it on the counter top after years of doing it in a bowl! I hope you do try it.
You are my new best friend! Today I used your technique to pressure can ground beef, and also your pie crust. I’m 61 years old and I’m learning so much. My husband said that he hasn’t seen a pie look that pretty, yes he said pretty. Thank You!!! Your the Best
We thank you and your husband for the very nice complements regarding the ground beef and the pie crust and the "pretty" pie. Thank you for watching our videos. Jim
This recipe looks great. A must try if I ever saw one. Thank you for sharing with us
You are very welcome.
Scrumptious, 🤗
I have been making pie crusts for years, but I do believe I have learned something new from you this time. I always dot my pie filling w/ butter before I add the top crust. Because my mother did. I’m 71, and if my mother was alive she would be 110. Pies have been made all those years. Thank you for a great video.
I often do that as well. Thanks for your comment.
Red & Jim, great videos! One thing that would help me is learning good way to organize the foods & how best to rotate them when storing. Also, love your family stories & how you learned from your mother & how much you & Cindy care for each other.
Where were the two of you raised? Great values were instilled in you. Thank you for all you do. Hugs to the children.
Thank you so much. We were raised in Arizona, California and Utah. We will do a video on organizing your food storage.
@@RoseRedHomestead Thank you again. Do take care as I know you both work many long hours. B
I was hoping you had a pie crust video!!! 🎉🎉🎉 you come thru every time I need you!💖💖
I found your videos a few months ago. Being a long time canner and pie crust maker I have really enjoyed your practical explanations. I also have looked on U-Tub for new inspirations for my pie crust recipe. I got my recipe 40 years ago from a neighbor who was in her 60's. You are the first person I have come across who uses the exact same recipe.
Thank you for your tips ;and passing on this time tested tradition of pie crust making
You are very welcome.
Now I can go to my eternal rest, for I finally know - hot filling wth cold crust makes for a soggy bottom pie crust. You don't know the decades I've waited to understand why great pies had soggy, gooey bottoms. And you waited for the last two minutes of the video to explain cold, cold, cold. I think all of my questions in life have now been answered. Thank you!
Wow--so glad the information was useful.
Thank you for your precise instructions and tips. I am using your recipe today for Thanksgiving pies. Watching you reminded me so much of my sweet grandma, she was such a great cook, everything she made was homemade and delicious. Also, she had beautiful red hair like you. These great homemaking skills are becoming a lost art (and it's a shame)- everything is available premade and quick now days. But, oh, how wonderful the homemade foods are in comparison to store bought. Thank you again for sharing, and for the memories of my childhood with my grandma in her kitchen long ago. Wish me luck on the pies!
Hi, Ms. Rose, my mom used the same recipe. Only with a Cap full of vinegar added to the water and egg. It acts as a preservative in the crust. Your such a great teacher.
Great tip! Thanks for sharing.
I love the vent holes, and the fact that the pattern has been passed down by your mother. Thank you for sharing that! I am going to try your pie crust recipe. I am intrigued with the ingredients. Love your videos!
You are so welcome! And thank you for your comments, as well. We had a chicken pot pie this evening with that crust recipe. I liked the crust better than the chicken filling! Thanks for watching.
What a great channel and lady! I Al happy I found this channel. Gives me confidence and puts joy back in being at home and cooking/baking home-made ❤ That k you for sharing 🙏
My hubby has his potpie made and the oven!!! Thanks for being so awesome....he listened to you so intensely! I got pictures!!! 🤣😊😉
Oh, fantastic!! Both of have a great time preparing your meals together.
❤❤❤ so helpful! Thank you!
What an enjoyable and informative video! I am so excited to make a pie preparing the crust directly on my granite island! I so enjoy your videos! You have taught me so much! Thank you!
Oh I love watching your channel! I have struggled with pie crust for years I can’t wait to try this one! ❤
I enjoy your method! I’m going to try it on my countertop next time. Thank you Pam & Jim!
Such a good teacher, my first time ever making homemade pie crust and your apple pie filling recipe. Thank you for being such a great teacher.❤😊
Very interesting. My mom's only made 2 crusts but she didn't use shortening like my granny. Very neat tips!
Miss Pam, I have never seen pie crust made on counter top before!!! You are correct, granite down stay cold, so the counter will help keep everything cold!! Love your recipe!!! I could see how soft your pie dough looked!! I have to try your pie dough recipe!!! Thank you for sharing your recipe and your tips!!!!
You are welcome! Thanks for your comments.
You make everything look so easy. As said earlier, you are an excellent teacher in everything thing you do. Have a good day, and God bless!
Thank you very much! Jim
Pretty! Am going to try your apple pie filling!
This is an EXCELLENT video for pie crust! I will definitely try it. I just made a apple pie this afternoon, and mine looks great, but I know the pie crust will not be as flaky as yours. Thank you so very much!❤🙏❤
King Arthur is my favorite flour to use. I’ve been intimidated by pie crust for years but your instructions are so good that I feel like I can do this!
You are so welcome! We are sure you can!
@RoseRed Homestead, I finally made your pie crust today and it is wonderful! So much easier to do than I thought it would be. I played this video and worked along with you and it worked out beautifully. Thank you for sharing your knowledge and skills!
Yum! I have never done well with pie crust, definitely going to have to try this.
Good! Hope it works for you!
Dr. Pam, I made the beat ever pie crust on Thanksgiving using your method after MANY decades of trying. I can still hear your mantra...'cold, cold, cold"@ in my head. After canning apple pie filling this year for the first time, the next logical step was to tackle the pie crust again and your method made all of the difference in the world. In the few months that I have started watching you, I have learned volumes of wonderful information and you have given me the confidence to keep trying new things. I am looking forward to your cookbook and will keep watching your videos. Forever grateful! eve
Eve, thank you so much. Your success really makes me happy--I loved hearing your adventures!
Yum, thank you
I love your pie crust recipe, which closely resembles the recipe I was taught as a small girl. I am the pie maker in our family and love how you assembled the crust on the counter. I am definitely trying that! I love how you take use through step by step and makes me feel like I am back in the kitchen with my grandmother. Thank you for sharing your time and treasure.
Thank you for the lovely comments. It is great to be the family pie maker!
This was so full of good advice. Thank you so much. It looks delicious!
You are so welcome! Thanks for watching.
I look forward to make your pie crust. I have a recipe but always enjoy seeing how other recipes turn out!Thank you
You are so welcome!
Those are good tips. I was so glad you explained the cold filling at the end. I was wondering about that. I had to watch this in full screen view. It made my mouth water. Looks delicious.
You are so welcome!
I just discovered a blending fork for cutting butter into flour. It works great.
Now you need to make a beautiful vanilla ice cream to go with it! Or custard…. Thank you for sharing. 🌹Rosie of Oz🇦🇺 & 🐶Omega the Cavalier🐶
Oh, this pie looks so very good! Thank you for sharing your wonderful knowledge!
You are so welcome!
Whenever we had extra pie crust, my mother always rolled out the extra dough, poured on sweetened, condensed milk and sprinkled with cinnamon for us kids! YUMMMMM!
That sounds wonderful. It sounds like your mom really knew how to take care of her kids. Thanks for watching our videos.
I always sprinkle the extra dough with cinnamon and sugar and bake it for my kids. I never thought of using a liquid.
I use my food processor but only pulse it together little by little until I have the pea sized bits. Works fine.
Your method is a pie crust epiphany for me! Brilliant!!
I can't wait to utilize my granite counter top in this manner. Thank you for sharing your knowledge.
You are so welcome!
I second Hedie, your the home Ecomm teacher I never had. Wow another great video! I’m going to have the best thanksgiving menu/food ever!
Im learning so much! My husband thanks you! 😉
I'm so glad! LOL. Keep up the good work!
Love, love, love this! And NOW I know why my bottom crust is soggy sometimes. I can’t thank you enough! I don’t have a hard surface counter but I do know where I can get a slab of marble that will work just as well and will fit in my freezer to chill before starting. Thank you RoseRed, you are such an inspiration! Blessings .... PS I am canning your stroganoff recipe tomorrow 🤞
Fantastic! So glad this was useful. Love it that you will be canning the stroganoff.