I am not a pie maker. I have always bought frozen pie shells, always! Until I came across this amazing pie crust recipe. Instructions are detailed and easy to follow. My apple pie and tourtière were an absolute hit. I had to add 9 TBPS of ice cold water. The crust came out perfect, I am now making another apple pie. Your faithful new follower ❤
i've struggled a LOT with getting the texture right on pastry doughs, and this method yielded a dough that is an absolute DREAM to roll out. i'll never go back!
God ikr! I couldn’t believe how robust it was to roll and handle, I swear I was handling it like pizza dough when lining the pie dish, didn’t have to worry at all about it sticking to itself or about ripping/tearing. I actually had a doubt for a minute thinking “there’s no way _this_ can make flaky pie pastry”, but to my delight, it came out literally ideal! The flour splitting trick is one to keep in the memory bank haha
I use an excellent pie crust recipe with butter flavored crisco, and I even won first place with it. But I’ve always wanted to find a good crust recipe with butter as it is much healthier than shortening. Impossible to find! And now I can’t wait to try this one. I’m thrilled! Thank you.
I made this crust for my first-ever pie (blueberry). It was amazing - my wife loved it.!. I just got done making another pie (peach) for the guys at work tomorrow. The crust came out great again. Cannot thank you enough for my delicious new hobby. :)
This is the first pie crust I’ve ever made. The flavor and texture of this crust is amazing. After watching the tutorial a couple of times, it was so easy!
I made this with your apple pie recipe on Sunday and my family loved it. I can’t remember the last time I made a pie crust and was intimidated, but your recipe is so easy to follow. I’m so glad I found your channel!
Excellent recipe. I used the website article and the video. I adjusted my amounts (250g flour, 175g butter) and I was also using Stork as butter (vegan) The only real difference I encountered was my mixture was naturally wetter than yours, I tentatively only added 3 tablespoons of ice water, only to end up with a very wet squishy, clumping sticky mess. Fearing not, I added small amounts of flour while mixing with an electric whisk until the desired crumblage was achieved. Before moving into Apple pie territory, I just baked a single biscuit shaped disc of my pastry to check it, and it came out GORGEOUS, just like a nice thin shortbread biscuit, but still unmistakeable pie pastry- crumbly but also light and flaky, not really dense like shortbread usually is. I confidently moved on to the Apple pie, and she’s come out looking actually so professional haha, really pleased with the result! I like to leave a little thank you and anecdote of my experience when borrowing recipes, it feels important to let others know and let the creator know, hey, this worked fantastic for me despite adjusting the weight and subbing out butter, so thank you! 😄
Last year my husband got a terrible pumpkin pie and turned out the oven we used at his parents house was broken 😅 this year making it at home and glad I found your recipe! I was seeing if there were any tricks I might want to incorporate. I'm excited to implement the butter trick!
Can’t wait to try this recipe! Question - once you’ve rolled the dough and have it in the pie plate, ready to fill, do you recommend refrigerating the crust before filling and baking?
@@inspiredtaste Tried it with a blended GF rice flour and it turned out great! It’s the best crust recipe I’ve tried yet. And the Sweet Potato pie was outstanding! We just had it for dessert. I bet it’s even tastier with wheat flour 😁👌 Happy Thanksgiving
I've got all the ingredients taking up space in my pantry, and all the equipment except a rolling pin. So I'm just going to use a tube from some plastic shelves (yeah, I'll wash it first). This will be my first pie ever. Wish me luck!
I tried it and itvwas successful. Everybody loved it. I had the opposite effect though as my kitchen is extremely hot during the evenings. I probably only needed 4 or 5 tbsps of cold water but it was flaky and tasty. How can I send a photo?
I wonder if this'll work in hot and humid weather like here in the Philippines where the temperature hits 100 degrees. Maybe I should get a recipe that's suitable for tropical weather🤔
My pumpkin pie is in the oven but was a nightmare. I think I used too much water. I made 2 more for a cherry pie. I am so frustrated that I just want to tosthen in the trash without rolling them. My crust looks NOTHING like yours. I wish I could talk to someone and ask what is wrong during the process.
Probably to much water added. I added a little too much, but just add some flour that usually helps depending on how wet it is it usually can be reversed.😊
I made this crust for my last quiche, I think I’m going to go back to my old traditional crust. Yours is flaky and wonderful, but I like a little more structure. It just wasn’t quite right for me.
Because the butter pieces makes the dough flakey. That’s why she is not mixing it in with her hands either because it would melt the butter. And that’s why you have to chill the dough as well to keep the butter from melting.
Get the full recipe and all of our tips here: www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
I am not a pie maker. I have always bought frozen pie shells, always! Until I came across this amazing pie crust recipe. Instructions are detailed and easy to follow. My apple pie and tourtière were an absolute hit. I had to add 9 TBPS of ice cold water. The crust came out perfect, I am now making another apple pie. Your faithful new follower ❤
i've struggled a LOT with getting the texture right on pastry doughs, and this method yielded a dough that is an absolute DREAM to roll out. i'll never go back!
God ikr! I couldn’t believe how robust it was to roll and handle, I swear I was handling it like pizza dough when lining the pie dish, didn’t have to worry at all about it sticking to itself or about ripping/tearing.
I actually had a doubt for a minute thinking “there’s no way _this_ can make flaky pie pastry”, but to my delight, it came out literally ideal! The flour splitting trick is one to keep in the memory bank haha
First time making pies ever. Tried your crust and it turned out amazing!
So glad!
I use an excellent pie crust recipe with butter flavored crisco, and I even won first place with it. But I’ve always wanted to find a good crust recipe with butter as it is much healthier than shortening. Impossible to find! And now I can’t wait to try this one. I’m thrilled! Thank you.
Yeah, Crisco is hydrogenated. Steer clear, but real lard is far flakier. Hard to find real lard without being hydrogenated. Lard is healthier too.
Is she saying real butter I went to recipe and it doesn't say real butter or margarine. I assume plain flour. Help.
@@know.58real butter and all purpose flour. 👍
Made this crust yesterday for a pot pie. Left out the sugar for a savory pie and this was the best and easiest crust I've ever tasted!
I made this crust for my first-ever pie (blueberry). It was amazing - my wife loved it.!. I just got done making another pie (peach) for the guys at work tomorrow. The crust came out great again. Cannot thank you enough for my delicious new hobby. :)
This is the first pie crust I’ve ever made. The flavor and texture of this crust is amazing. After watching the tutorial a couple of times, it was so easy!
So glad to hear you were able to make it! 🙌
This was the tutorial I have been looking for. Thank you! The separate flour mixing timing is a game changer that I have never seen before.
Kudos for the excellent tutorial. God Bless you and your channel! 🥰
Thank you so much for watching! ❤️ Happy Cooking
I made this with your apple pie recipe on Sunday and my family loved it. I can’t remember the last time I made a pie crust and was intimidated, but your recipe is so easy to follow. I’m so glad I found your channel!
This is the best crust recipe. Thanks for sharing all your wonderful recipes. Happy Thanksgiving
Excellent recipe. I used the website article and the video.
I adjusted my amounts (250g flour, 175g butter) and I was also using Stork as butter (vegan)
The only real difference I encountered was my mixture was naturally wetter than yours, I tentatively only added 3 tablespoons of ice water, only to end up with a very wet squishy, clumping sticky mess. Fearing not, I added small amounts of flour while mixing with an electric whisk until the desired crumblage was achieved. Before moving into Apple pie territory, I just baked a single biscuit shaped disc of my pastry to check it, and it came out GORGEOUS, just like a nice thin shortbread biscuit, but still unmistakeable pie pastry- crumbly but also light and flaky, not really dense like shortbread usually is.
I confidently moved on to the Apple pie, and she’s come out looking actually so professional haha, really pleased with the result!
I like to leave a little thank you and anecdote of my experience when borrowing recipes, it feels important to let others know and let the creator know, hey, this worked fantastic for me despite adjusting the weight and subbing out butter, so thank you! 😄
I’m about to try this recipe with vegan butter, and your comment is very helpful and reassuring. Thanks!
Thank you!!!🥧
EXCELLENT Tutorial - I think I'll tackle homemade pie dough now !
Yay! Let us know how I went in our "Leave a review" section. We love getting feedback and inspiring others. ❤
Omg I finally made a decent crust ❤
Will use this recipe for my Pumpkin pie! I love your recipes! Thank you!
I made it once and loved it. About to do it again.
Excellent tuition thanks, I will see if I'm brave enough to try it x
You can do it!
Beautiful crust
Thank you 😋
Thanks for sharing! I have never made a good pic crust! Going to try this! Be well and stay safe!
Thanks, you too! Please leave us a review of how it went
@@inspiredtasteHi! Do I need to pre Bake this crust for an apple or pecan pie?
This is awesome, thanks!
Glad you like it! Your welcome
Thank you for your information never made dough from scratch thank you for been so informative .Will try ❤
Glad it was helpful! Let us know how it turns out in the review section. We love getting feedback
tyvm for this beautiful piecrust! I don't know how well it will work in making beef Pasties!
Last year my husband got a terrible pumpkin pie and turned out the oven we used at his parents house was broken 😅 this year making it at home and glad I found your recipe! I was seeing if there were any tricks I might want to incorporate. I'm excited to implement the butter trick!
So happy you found us!
Oh just yum and ty for sharing this
I am going to make it soon. Thanks for sharing ur Vedeo ❤
Most welcome 😊 Let us know how it turns out in our "Leave a review" section. We love getting feedback and inspiring others. ❤
I'm definitely going to have to try this method out!
Please do!
Beautifully done! Thank you!
Your welcome, Happy Cooking 💙 💛 💙
Thank you 🙏🏾
You are so welcome
Beautiful! This is so helpful! Thank you.🙏
You are so welcome!
Can’t wait to try this recipe! Question - once you’ve rolled the dough and have it in the pie plate, ready to fill, do you recommend refrigerating the crust before filling and baking?
I’m wondering the same.
The best!
So happy you can enjoy them as much as we do.
Allrecipes..same best pie crust. You are right on point 😊
So good! Enjoy
Giving this a try! First time baker 👩🍳 ❤ I made your cherry pie turned out great
Just have say my pie was excellent I thank you 1000 times ❤
So Glad you enjoyed it 💙 💛 💙
Do you recommend blind baking the pie crust before adding the filling?
That’s what I’m wondering.
Can I use this pie crust for fried apple pies. 😋🤔
Looks so good ❤😋
I like your food processor :). Which model is this?
Looks so good, and easy! Can one make it with gluten free (rice) flour?
We haven't had a chance to tested it yet. If you so please let us know how it turns out.
@@inspiredtaste will do!
@@inspiredtaste Tried it with a blended GF rice flour and it turned out great! It’s the best crust recipe I’ve tried yet. And the Sweet Potato pie was outstanding! We just had it for dessert. I bet it’s even tastier with wheat flour 😁👌 Happy Thanksgiving
Thank you
Thank you so much for your video. Have a question for you. French recipes add an egg for more texture. What would be the ratio of water to egg?
What are your thoughts on precooking this pie crust to prevent doughy pumpkin pies.
Hi, Could I replace the water with milk? vodka? Thx
Would this crust be okay to use for pasties?
Can I blend the flour/butter in a kitchen aid mixer?
Question: Can I use Pastry Flour instead of AP?
Add a dash of vinegar into crust mix really flakes it up
thank you for the tip...i will try that
Do we need to bind bake this for sweet potato pie?
I've got all the ingredients taking up space in my pantry, and all the equipment except a rolling pin. So I'm just going to use a tube from some plastic shelves (yeah, I'll wash it first). This will be my first pie ever. Wish me luck!
Way to be resourceful! Let u know how it goes in the review section of the recipe. 😍
I tried it and itvwas successful. Everybody loved it. I had the opposite effect though as my kitchen is extremely hot during the evenings. I probably only needed 4 or 5 tbsps of cold water but it was flaky and tasty. How can I send a photo?
What temperature do you cook the crust and for how long?
I wonder if this'll work in hot and humid weather like here in the Philippines where the temperature hits 100 degrees. Maybe I should get a recipe that's suitable for tropical weather🤔
I would say yes, as long as you can refrigerate the dough and maybe freeze your butter a little before you start the processing part
I love your lattice pie.
I’m just terrible at making it.
We have a video for doing the lattice crust. You can do it :)
How would I adjust your recipe to make 9.5-in pie crusts? My pie plates are 9.5 inches.
I over mixed my butter and flower before adding the cold water and it's not crumbly. Will this be an issue?
YOU ARE PERFECT
Thank you so much
My pumpkin pie is in the oven but was a nightmare. I think I used too much water. I made 2 more for a cherry pie. I am so frustrated that I just want to tosthen in the trash without rolling them. My crust looks NOTHING like yours. I wish I could talk to someone and ask what is wrong during the process.
Try again! Don’t give up! You can do it. Watch the entire video first before starting!
Probably to much water added. I added a little too much, but just add some flour that usually helps depending on how wet it is it usually can be reversed.😊
I made this crust for my last quiche, I think I’m going to go back to my old traditional crust. Yours is flaky and wonderful, but I like a little more structure. It just wasn’t quite right for me.
How long do you bake a 2 crust pie?
The full recipe is on inspiredtaste.net
@@inspiredtaste lots of food there but could not find any double crust pie
Where did you get that rolling pin?
Can you double this recipe successfully?
Of course!
❤❤❤
Why not welt the butter?
Because the butter pieces makes the dough flakey. That’s why she is not mixing it in with her hands either because it would melt the butter. And that’s why you have to chill the dough as well to keep the butter from melting.
I had to use salted butter
I had to add another 1/2 cup butter.
I wish people would add the quantity.
Our full recipe is on inspiretaste.net 💛 💙 💛
سلام لطفا به زبان فارسی ترجمه شود
Please DONT ear Crisco. Butter is natural and much better for your body
HOW MUCH BUTTER??????