You are a great pie maker. My mother always used lard. It has the best flavor . The brown sugar and egg is different , I’m sure it is very good . I also found to bake at lower temp and works better for my pie.
I love you dear woman! ❤ You are an experienced pie maker! I agree with you, no diamonds, or watches while making the pies, and if you don't make it with a pound of lard, you might as well throw it in the trash! Thank you so very much precious lady! 😊 You made me laugh a lot!
Whatever you do, Do it with Love, Because it DOES make a difference, says Betty ~ I agree totally! It's like dipping yourself into a melted pot of yummy yummy Lovin in my tummy energy! Thanks Betty! Blessing to you for sharing~ Definitely going to try this recipe out as soon as I finish my garden :) xox
I’ve seen a lot of tutorials on making pie crust recipes yours is the one I’m going to try I loved your tutorial very much and enjoyed watching it thank you very much for sharing it.Barb 🇨🇦
Thanks for your pie recipe never heard of using brown sugar in a pie recipe before yours is the first out the all the recipe that l have watched on you tube and your recipe seems to roll out really nice and it makes a lot of pie recipe! I am going to try yours for sure. My husband was born in Germany and came to Canada when he was 7 years old. Thanks for sharing your recipe . 🇨🇦
Awesome Betty! After watching this I realize all the things I was doing wrong. No wonder I always had trouble with my pie crusts! Thanks so much....I’ll be putting this to use today!
Oh Thank you so much... I love this it's not all that nonsense with the cold and ice water! I wish I had an Oma growing up mine died when I was 9 ot so and lived out of state too...I hope you see this and no how much it means to a stranger. Your grandkids and on and on will treasure this forever.... hugs and kisses and tears
I love the video! But what size is the measuring cup that the egg is mixed with the water and vinegar? By sight it appears to be a full cup as compared to the half- cup used for the brown sugar. We need to know, please.
using room temperature fat argues with all the other recipes I've used, or heard. also, there are many who have used shortening for years. well, to each his own.
Mrs. Oma you have 618 subscibers with only one video!! Everyone loves you!! I have checked back for over a year, please make more recipes. You are so refreshing to listen too. I hope you are well.
I made this recipe and I use a whole cup with egg and water and it didn't turn out it was like soft cookie dough not sure if it was that or not using pure lard LOL that's all my Walmart carried
It was the first time I ever made pie dough LOL actually I made seven different recipes including yours to taste test just need to know what I did wrong😊 like I said also my Walmart did not carry pure lard so was wondering if I put too much water or use the wrong lard thank you💕
You can order it from King Arthur Flour. Just go to kingarthurflour dot com and do a search on "pastry blender" and look at the results under "Products"
OMG! Don't try putting the closed captioning on! Pie dough become pyro, fork becomes pork, flour becomes car, fridge is fish and it said to put the pie dough in the fridge for 70 hours! ROFL! Rather turn up the volume!
@@bonniebiancardi1829 Yes, it was 1/2 cup of brown sugar. Doesn't matter if its light or dark brown. What I was asking about was when she put the egg in the measuring cup and then added the water. She never said what size measuring cup it was! So how much water???
Oma, thank you so much for this Wonderful Recipe! I have always enjoyed using Lard in recipes because it makes everything better. This reminds me of baking Lemon🍋Meringue Pies with my Papa Louie. Only problem is that all my recipes from him are for 150-300 servings... he was a Baker in the Navy! haha😀 I am slowing converting them all to manageable recipes. ??? - Have you ever added spices to your crusts? Papa would add Nutmeg to Pumpkin Pie crusts, Cardamom and Cinnamon spice to Apple and Pear Crusts, Ground Fine Instant Coffee to Chocolate Cream Pie crusts and my favorite...Lemon Zest to his Lemon Meringue crust. Thanks again for explaining to well!
Thank you Oma for inviting us into your kitchen and sharing your secrets! Definitely using this recipe! The last time I made pie crust I threw it against the wall and left a hole! There's hope for me yet!!😁
That pie is beautiful! I am going to make the crust today. Thank you for teaching us all your secrets. Alot of people would not do that. Thank you so much.
